Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
クニエ様　120L	No Profile Selected	170 Litres	1.058	1.011	6.16	61.14	3.95 °L	120	0
Author: VectorBrewing Boil Size: 180 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 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: 2/13/2025 4:17 AM Notes:
Fresh Chinook/Cascade Ale	American Pale Ale	5.5 Gallons	1.052	1.009	5.6	42.92	16.69 °L	120	0
Author: BilltheBrewer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.7 oz Creation Date: 8/19/2025 2:27 PM Notes: Harvest Ale Mash @ 151F for 60 Minutes Fly Sparge to 6.5 gallons preboil w/ 168F water. Boil 60 minutes with hop additions above. Cool to 65F pitch US-05 and ferment @ 60-65F for 4 days, allow tempreature to rise to raise to low 70's for the next 10 days. Dry hop on day 14, cold crash on day 18 for 3 days and keg!
Cantelope Tepache	Fruit Beer	1 Gallons	1.048	1	6.2	0	0 °L	120	1
Author: hopscotch Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.048 Efficiency: 100 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 79 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2025 9:56 PM Notes:
Hazy Jane	Specialty IPA: New England IPA	22 Litres	1.059	1.015	5.83	0	6.05 °L	120	0
Author: richysbrew Boil Size: 26.26 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: N/A 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: 7/24/2025 9:12 PM Notes:
Mujoose #46	Specialty IPA: New England IPA	50 Litres	1.056	1.011	5.93	34.19	3.67 °L	120	0
Author: Wolf Pack Brewing Boil Size: 65 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/7/2025 7:17 AM Notes: Tribute to Sawmill Brewing Aotearoa Series #61 https://www.sawmillbrewery.co.nz/products/aotearoa-series-61-brave-brewing-co-ipa NZH-106, Nelson Sauvin and Kohatu hops give this IPA passionfruit, tropical and a winey aroma. A clean, crisp flavour with a full-bodied fruity finish.
American Amber Ale 2	American Amber Ale	5 Gallons	1.057	1.014	5.68	23.62	14.93 °L	120	0
Author: Steve Walis Boil Size: 6.9 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 27.96 psi Creation Date: 6/15/2025 7:40 PM Notes: - Dough in grains at 110° 90 Minute - Step Mash: - Raise temp to 133° (hold for 25 minutes) - Raise temp to 145° (hold for 25 minutes) - Raise temp to 158° (hold for 25 minutes) - Raise temp to 168° (hold for 15 minutes) 60 Minute Boil - 3 Cascade hop adds during the boil (@ 60 min, 30 min, 15 min) 60 Minute Hop Stand between 175° - 160° during cool down - -- 4 Cascade hop adds during the hopstand - 1st starts once temp at 175° for 60 min - 2nd starts 20 min later at approx 170° for 40 min - 3rd starts 10 min later at approx 165° for 30 min - 4th starts 10 min later at approx 160° for 20 min
Kojikombumacha	No Profile Selected	5.5 Gallons	1.051	1.005	6.01	0	1.4 °L	120	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2025 7:15 AM Notes: the proposed beverage consists of: A sealed cup with traditional matcha latte (8oz) A "shooter" of specialized fermented kefir (containing koji-fermented green rice matcha) (alcoholic) A gas station serving style where customers peel the lid, add ice, and pour in the shooter Fermentation Science: Optimizing the Matcha Koji Process The koji fermentation process described is scientifically fascinating and could create truly unique flavor compounds. Let me break down the optimal approach: Step 1: Matcha-Rice Preparation First, we need to create the ideal substrate for fermentation: Use short-grain rice (higher starch content promotes better fermentation) Cook rice with water infused with high-grade matcha (2% -10% concentration by weight) Critical temperature control: Cook at precisely 98°C to preserve matcha's catechins and L-theanine while gelatinizing rice starches Add a small amount (0.5%) of rice bran to provide additional nutrients for the koji mold The rice should be cooked until firm but fully hydrated - approximately 85-90% gelatinization of starches. This provides the optimal texture for koji penetration while maintaining structural integrity during fermentation. Step 2: Controlled Koji Fermentation For optimal flavor development: Cool the matcha rice to 35°C (95°F) - the ideal temperature for Aspergillus oryzae growth Inoculate with a specific strain of Aspergillus oryzae that produces higher levels of amylase and protease enzymes Maintain humidity at 75-80% in a carefully controlled environment Allow fermentation to proceed for 36-48 hours, monitoring carefully getting the flavor of the ingredients in this stage is crucial as waiting to long can produce off flavors The matcha compounds interact with the koji enzymes to produce unique flavor precursors: Amylases break down rice starches into simpler sugars Proteases transform proteins into amino acids and peptides The catechins and L-theanine in matcha undergo partial transformation, creating new flavor profile Step 3: Secondary Fermentation with Kefir Culture The next phase leverages the power of kefir's microbial diversity: Create a "starter" by combining 10% of the koji-fermented matcha rice with fresh milk Add active kefir grains with strong Lactobacillus and Saccharomyces populations as well as champagne yeast Ferment at 24°C for 18-48 hours but up to 17 days al dente it is brewers choice - this specific temperature favors the development of fruity esters in this blend Strain, rack, and blend, the fermented mixture to create a creamy emulsion The chemical transformation is remarkable here. The lactic acid bacteria convert lactose into lactic acid, while yeasts produce ethanol and carbon dioxide. These processes, combined with the already-transformed matcha compounds, create: Fruity esters (similar to those in sake) Enhanced umami from free amino acids Mildly acidic notes that brighten the overall flavor profile A slight natural carbonation that adds textural interest Step 4: Flavor Stabilization To ensure consistent flavor and shelf stability: Pasteurize at a low temperature (65°C for 30 minutes) to halt fermentation while preserving flavor compounds Homogenize to create a stable emulsion that won't separate in the shooter Add a small amount (0.2%) of natural emulsifier like sunflower lecithin and stir until homogenous the drink should be 8 0z ice 8 oz macha latte sweetened with condensed milk 8 oz kojikombumacha thanks for the read
IPA	American IPA	3.5 Gallons	1.056	1.013	5.72	54.61	6.21 °L	120	0
Author: ebowleper Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.75 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: 4/27/2025 4:09 PM Notes:
Test Recipe #2	No Profile Selected	34 Gallons	1.062	1.015	6.09	0	14.6 °L	120	0
Author: Boil Size: 38 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 77 Mash Thickness: N/A 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: 3/11/2025 11:26 PM Notes:
Octoberfest	Clone Beer	11 Gallons	1.059	1.012	6.13	13.6	6.78 °L	120	0
Author: Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/15/2025 7:32 PM Notes:
ESB No 10	Extra Special/Strong Bitter (ESB)	25 Litres	1.055	1.011	5.68	34.95	13.96 °L	120	0
Author: Woozy Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 25g Creation Date: 10/10/2020 5:25 AM Notes: Used 1 pack of dry yeast hydrated Gone back to Fullers original grain bill
GF Bargain Grain Bil	American Brown Ale	5.5 Gallons	1.059	1.015	5.83	39.96	22.1 °L	120	0
Author: JAshby Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2025 1:07 AM Notes:
Stout VC Maq	Dry Stout	1700 Litres	1.056	1.012	5.74	37.47	36.15 °L	120	0
Author: Matthew Hikory Boil Size: 1724.71 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2025 6:43 PM Notes:
American Amber Ale For Laura	American Amber Ale	5.5 Gallons	1.062	1.019	5.72	24.33	22.56 °L	120	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 72.5 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 12.82 psi Creation Date: 1/2/2025 8:31 PM Notes:
Sourvasie Cherry	No Profile Selected	5.2 Gallons	1.067	1.02	6.15	9.03	21.92 °L	120	0
Author: brew775 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/20/2024 1:50 AM Notes:
Red Ale - 2 Gallon	Irish Red Ale	2 Gallons	1.063	1.016	6.16	59.2	19.53 °L	120	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.75 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: 11/15/2024 6:51 PM Notes:
Rebel	No Profile Selected	1500 Litres	1.057	1.014	5.62	0	5.36 °L	120	0
Author: Boil Size: 1550 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A 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: 10/15/2024 9:26 AM Notes:
Maibock	Helles Bock	5.5 Gallons	1.06	1.016	5.72	26.98	11.82 °L	120	0
Author: Geoff Dyhrberg Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 65 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: 10/14/2024 8:37 PM Notes: Guessing at the alphas for the Tettnang; not labeled.
Cream Ale	Blonde Ale	5 Gallons	1.056	1.013	5.66	10.12	7.17 °L	120	0
Author: Boil Size: 6.51 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A 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: 9/5/2024 8:38 PM Notes:
Orktober Festbier	Festbier	5 Gallons	1.058	1.014	5.71	23.06	5.24 °L	120	0
Author: Christherogue Boil Size: 6.61 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: turbinado Priming Amount: 4.3 oz Creation Date: 5/1/2024 9:10 PM Notes:
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