Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NEIPA 05/18	American IPA	60 Litres	15.761	5.312	5.7	54.17	4.79 °L	1.2K	0
Author: Joiski Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 13.6 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2018 10:29 PM Notes: 1 Keg mit 35g Motueka, 25g Simcoe und 30g Waimea für 4d Dryhop im Keg
Anhur’s Divinator	Doppelbock	5.5 Gallons	1.077	1.023	7.17	21.48	25.81 °L	1.2K	2
Author: Airborneguy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 4 oz. Creation Date: 1/28/2023 2:35 AM Notes: Received a 37 and very complimentary remarks in the Garden Stare Homebrew competition, 2023. It was unfortunately judged in a combined category where Helles took all 3 medal positions.
2001 Oktoberfest Brew Session #1 - CDJK Mild	Dark Mild	25 Gallons	1.036	1.006	3.91	14.28	17 °L	1.2K	0
Author: Maltose Falcons Boil Size: 26.58 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2021 7:14 AM Notes: Special Instructions / Notes: Ok.. so we were the last ones to start, first ones to post our recipe. (Advantage: Webmaster) But seriously, all of the equiptment for our system showed up at 9 am. By 9:45 we'd cobbled together the CDJK mobile brewing system. Mash water was acidified using lactic acid and quickly heated to ~160F. This was dumped into Kent's lauter tun. And all the grain was mixed in to a settle at a temp of about 148F. Sparge water was then heated up and acidified. (In the process the poor cap of my ph meter was sacrificed to Kent's mad burner.) Recirc was quick and painless. Sparge then occured over the next hour as we ran off into a grant and then pumped into the boil kettle with the Target hops already present. As we gathered more liquid than we had space for, (Part of the plan) we began running the first runoff into the second kettle. The boil proceeded fairly normally (w/ one near boilover thanks to Jim's burners massive BTU output) 5 Minutes from the end we added the brown sugar. This sugar had been sampled by a number of people that morning and was acclaimed as a great sugar for an English beer. (Available at this time at Trader Joe's ) We sanitized the chiller and pump while we figured how, since we'd boiled in 2 pots, to balance the batch. We ended up using the pump as a mixer between the two pots. Once done for a sufficent period, ~10 minutes. Chilling accomplished, we then ran boiled water through the chiller to dilute our batches down. We moved indoors to oxygenate and pitch our yeasts. Thanks to the Rhudes for pitching in another tank of O2 when mine ran out. Jim Kopitzke pitched his batch with London III. Cullen pitched Thames Valley. Kent and I (Drew) pitched with the Whitbread yeast. Kent elected to keep his batch at close to the original output strength (1.049).
Lite	American Lager	130 Gallons	1.041	1.006	4.55	10.56	4.92 °L	1.2K	0
Author: HHA Boil Size: 150 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 29.22 psi Creation Date: 7/8/2021 10:55 PM Notes:
Summer Blonde	Blonde Ale	5.5 Gallons	1.048	1.012	4.68	31.63	5.84 °L	1.2K	0
Author: NDB Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2021 4:49 AM Notes:
Wine Hybrid	Other Specialty Cider or Perry	10 Litres	1.06	1.001	7.72	0	11.15 °L	1.2K	0
Author: Sensing Brewing Boil Size: 10 Litres Boil Time: N/A Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 63.4 g Creation Date: 4/6/2020 4:39 PM Notes:
The Sustenance (BBB "The Substance" Clone)	American IPA	5.5 Gallons	1.06	1.009	6.63	62.79	3.81 °L	1.2K	0
Author: Michael Chiantera Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2020 12:58 AM Notes: What is First Wort Hopping? First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins. Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product. Who Discovered First Wort Hopping? It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth? First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma. The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets. The Experiment A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted. At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B. Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer Brewery A 39.6 IBUs 37.9 IBUs Brewery B 32.8 IBUs 27.2 IBUs Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor. The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too. How To Do First Wort Hopping First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics. Mash Hopping Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest. Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun. To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil. Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization. The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.
All ADDS	Imperial Stout	265 Gallons	28.79	8.904	11.54	82.45	50 °L	1.2K	0
Author: cyclopath Boil Size: 300 Gallons Boil Time: 120 Boil Gravity: 25.7 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2019 3:43 PM Notes:
Atom Beer	Irish Red Ale	1892.7 Litres	1.06	1.014	6.04	26.63	30.75 °L	1.2K	0
Author: Boil Size: 1892.75 Litres Boil Time: 90 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 10512.2 g Creation Date: 7/27/2019 6:13 AM Notes:
Spring Water IPA (Marital Issues IPA)	American IPA	26.5 Litres	1.05	1.011	5.16	72.86	6.32 °L	1.2K	0
Author: Barnstaple Brewers Boil Size: 37.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 67 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2018 2:01 PM Notes: -Water Chemistry figures were suggested by a profile BF offers for a light and hoppy beer, and produced by inputting the mineral figures on the bottle plus 1 TBS epsom salt and 2 TBS Gypsum. - Mistake. I forgot to put in half of the pale malt and had a temp of 69-70 and watery mash for 15-20 minutes as I waited for it to cool. I then saw mistake, added rest of malt and had mash temperature of 64. Mashed for 60 min from there. GOOD NEWS. At end of mash, temp was 64-65c, so seems okay. - 60 percent bright tablet - Mistake. Sparge water was only 65c, so without thinking I dumped 1.5 litres hot TAP water into sparge, so no longer 1--% spring water. - Preboil gravity 1045. Start vol is 37 ltrs. Need to boil of 4 litres to have 33 litres and target OG of 1050. - Hopstand- didn't bother cooling, just wanted a few minutes, chucked hops in, stirred and left for 30 minutes with no further stiring. - OG 1050, 67% efficiency. - Poured wert through large mashing bag and into fermentor to catch trub and this worked well. - bottled on day 6. 145 gr sugar for 25.5 litres at 16c to produce 2.4 co2 - fg 1011. 5.1 abv. Hoppy . bitter and the residual sweetness I have been looking for. very promising at tasting. Good clarity as well. Liberty bell rocks.
MFer No. 1	American Barleywine	6 Gallons	1.106	1.021	11.17	111.88	14.05 °L	1.2K	3
Author: MFer Brewery Boil Size: 9 Gallons Boil Time: 120 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2015 1:51 AM Notes:
Birarzu "Depressive Marilyn"	American IPA	27 Litres	1.05	1.008	5.44	27.44	4.15 °L	1.2K	0
Author: Birarzu Brewery Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2017 8:00 AM Notes:
Blonde Biddy	Blonde Ale	5 Gallons	1.047	1.009	4.88	27.84	6.03 °L	1.2K	1
Author: Keamien Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 3/18/2017 4:15 PM Notes:
Kinderhook Creek (NY Hops) IPA	American IPA	5.25 Gallons	1.063	1.015	6.34	53.34	8.35 °L	1.2K	1
Author: Starter Hops Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2017 11:43 PM Notes: https://starterhops.com/blogs/news/join-us-march-18th-2017-in-bennington-vt
Rumpkin Clone	American Light Lager	5.5 Gallons	1.138	1.034	13.56	28.67	14.96 °L	1.2K	1
Author: DanielW Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2016 10:19 PM Notes:
ABRaSSa 2	American Pale Ale	30 Litres	1.051	1.008	5.54	36.05	8.16 °L	1.2K	1
Author: aBRaSSa Boil Size: 37 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2016 11:51 PM Notes: Dry hop depois de 7 dias maturar 1 semana 7 graus adiciona lúpulo dry hop 2 semana abaixa pra zero graus mais 1 semana ou 2 semanas fica mais clara. sangrar sem trocar fermentador
Gypsy Tears	American Amber Ale	6 Gallons	1.056	1.013	5.67	40.53	13.99 °L	1.2K	0
Author: Dan Halliday Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Co2 Priming Amount: N/A Creation Date: 8/2/2016 4:10 AM Notes:
Crispy Easter	American Pale Ale	29 Litres	1.06	1.013	6.07	51.53	4.74 °L	1.2K	0
Author: RBEL Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2016 5:58 PM Notes: Grains crushed coarsely for Speidel set up Bittering and aroma hops left in vat during cooling overnight Priming with 7 g sugar/L
Rodrigo Niver Ale (v2022.12)	Kölsch	30 Litres	1.048	1.009	5.12	28.36	7.55 °L	1.2K	1
Author: rafaelrock Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.095 Efficiency: 70 Mash Thickness: 3.125 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2015 7:33 PM Notes: Pilsner Urquell Cover Decocção dupla (dupla sacarificação)
FBarleywine	English Barleywine	2.5 Gallons	1.105	1.024	10.69	48.59	21.93 °L	1.2K	0
Author: Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2015 6:26 PM Notes: 64 start of fermentation, up to 68 after 2 days (add nutrients) Mash: -Preheat tun! -2 gallons at 146 degree strike -2 gallons at 171 degree strike -Sparge: 2 gallons, strike 200
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