Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Right Turn On Red V.2	American Amber Ale	5.25 Gallons	1.065	1.013	6.81	37.85	19.29 °L	61	0
Author: Jim Boudreaux Boil Size: 6.1 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 72 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 27.96 psi Creation Date: 10/25/2025 2:48 PM Notes: An American Amber Ale that borders on the edge of a Red IPA. Adapted from the recipe "Left on Red" by The Apartment Brewer. PRE-BREW DAY PLANNING Use Brewer's Friend checklist. YEAST Yeast is Escarpment Labs EL-D1 House Ale yeast, a dry yeast from Guelph, Ontario, Canada. A proper hydration needs to be done, maybe an hour or more before pitching. MASHING Mash in at 154° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH. If it is higher than 5.45, add acid to adjust. .....PROCEED WITH MASHING (Choose one method)..... OVERNIGHT MASH Once temperature is stabilized at 154° F, set power for heating element at 60% power. Set Brew Commander to sustain this temperature overnight, then allow mash to continue overnight. DO NOT TURN ON THE PUMP NOW! Recirculation should be started in the morning. The next morning... Around 8:30 am, record the temperature shown by the Brew Commander. Now, stir the mash, see if temperature changes. Record this temperature to compare with mash temperature shown before mash was stirred. Open all valves that.need to be opened, and begin recirculation. Stir the mash. Measure pH after 10 min in, and add acid if necessary. Check the pre-boil gravity to determine that it is near or at 1.058. Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration. REGULAR MASH Mash for 75 minutes at 154° F, checking pH and gravity to determine if it is necessary to mash longer than 75 minutes. Pre-Boil Gravity should be at or near 1.058. Check pH, and adjust if needed. If gravity is not at or near 1.058, mash longer. Add dark grain late addition grains with about 10 minutes remaining. MASH OUT Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration. RAISING THE GRAIN BASKET Turn off recirculation. Raise the grain basket and hang on side of kettle as usual. Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve. RECIRCULATION OVER GRAINS Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate. DRAINING GRAIN BASKET Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle. Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle. RAMPING UP TO A BOIL Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample for measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil. BOILING (This is a good time to hydrate the yeast. Use bottled water at 85° F). When boiling commences, cut power to 50%. If it is at the lowest point of what would be a "rolling" boil, keep it at this level. If it needs to be lowered, do that. When boiling is at the acceptable level, put the lid with the Steam Slayer on top in place, then start the water flowing through the condenser. The condenser drain hose goes into a bucket. Have 3 buckets ready for use, so when one fills up, another can be put in its place. Be ready with the various additions to be put In at the specified time (hops, yeast nutrients, Irish Moss, etc.). Add these as indicated in the recipe. At the end of the boil, remove all the bags of boiling and finishing hops. Evaporation rate should be only 0.5 gal in 90 min, due to use of the Steam Slayer steam condenser device. WORT CHILLING Chill to whirlpool temperature (165° F). Turn off chilling water at around 178° f, and allow to drop on its own to 165° deg F. Step 2 - Addition of whirlpool hops (for aroma and some flavor). All whirlpool hops should be added at this time. Continue to recirculate for 15 minutes. Do NOT remove the bags of whirlpool hops at the end. TRANSFER TO FERMENTER/OXYGENATION Use oxygenation system to add O2. As wort begins to enter the fermentor, add Zinc Buddy. When it's about halfway full, add one vial of the BrewZyme D (prevents diacetyl formation) PITCHING YEAST Pitch the hydrated Escarpment Labs House Ale yeast into the fermentor. Rock the fermentor to assure even distribution of the yeast. Make sure the Tilt Hydrometer is in there. FERMENTATION Allow fermentation to proceed at a steady 68° F. it will take 5 days or so for fermentation to complete. When the final gravity measurement is as low as it will go, it's time to COLD CRASH. Cool down to around 35° deg F, then add the 2 oz Cascade dry hops. Allow to sit for 5 days. PACKAGING Force carbonate TO 2.5 volumes.
Peaked In High School (Clone)	Clone Beer	5 Gallons	1.057	1.01	6.14	61.87	10.93 °L	61	0
Author: Tom TC Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2026 2:07 AM Notes: * Mosaic Incognito is a dip hop. Collect wort from boil, add to closed fermenter and seep hops between 170 -150 F. Add cooled wort to fermenter after remove steeping Mosaic Incognito. Both Cryo hops are second dry hop. DIRECTIONS Mill the grains and mash at 154°F (68°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle with the first-wort hops. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 75 minutes, adding the hops, sugar, and nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, allowing the wort to cool to about 197°F (92°C). Ladle out a small amount of wort into a clean glass; add the Mosaic Incognito to that glass, stir to combine, then cover and set aside. Meanwhile, add whirlpool hops to the spinning wort and allow 10 minutes to steep and settle. Chill to 58°F (14°C), aerate the wort, pitch the yeast, then add the Incognito wort. Ferment at 59°F (15°C) for 2 days, then raise to 60°F (16°C). Once the gravity has dropped to about 1.029 (7.4°P), around Day 7, raise the temperature to 65°F (18°C). After 2 more days, add the first dry hops; after 3 more days, add the second dry hops. The day after adding the second dry hops, drop/remove the hop trub. Once fermentation is complete and the beer has passed VDK (see “Hunting for Diacetyl,” beerandbrewing.com), lower the temperature to 50°F (10°C); the next day, lower it to 40°F (4°C) and, optionally, add Biofine or other kettle finings; then lower it to 35°F (2°C) to condition until ready to package; carbonate the beer to about 2.7 volumes of CO2. BREWER’S NOTES Be careful not to kill your yeast when adding the hot slurry; we push some CO2 into the fermentor to push the yeast away from the surface. We dry hop this beer on Days 9 and 12, but your mileage may vary. We also cap the fermentor after the second dry hop, allowing some natural carbonation to build as fermentation completes. For us, this beer takes about 30 days from brew to packaging.
PUB 134 - Bexar Brown	American Brown Ale	280 Gallons	1.068	1.017	6.7	15.68	11.84 °L	61	0
Author: theMegaPope Boil Size: 310 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 1/15/2026 5:05 PM Notes:
Fade To Black	Robust Porter	5.5 Gallons	1.07	1.024	6.1	24.6	43.3 °L	61	0
Author: Back9brewery_AZ Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 81 Mash Thickness: 1.25 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: 1/9/2026 11:18 PM Notes:
English Pumpkin Ale	Autumn Seasonal Beer	5.5 Gallons	1.064	1.018	6.03	20.6806	10.18 °L	61	0
Author: BSheridan Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 1/3/2026 1:11 AM Notes: Roast pumpkin purée and add to mash. Optional to sprinkle with some pumpkin pie spice before roasting Spices are added at flame out
New Year New Beer (Extra Pale IPA)	American IPA	5 Gallons	1.06	1.012	6.33	65.12	3.59 °L	61	0
Author: Boil Size: 6 Gallons Boil Time: 75 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.6 oz Creation Date: 1/1/2026 5:23 PM Notes: Brewed on January 1st, 2026 via BIAB method on my induction cooktop (first one on this stove top). Used 10 lbs of Viking Extra Pale malt. Mash pH = 5.45 after using ~4 tsp of lactic acid. Mashed with 5 gallons of water at strike temp of 158 degrees F to get a mash temp of 150 degrees F. Temp dropped to 145 half way through. Raised back to 150. After 60 minute mash, raised to 168 degrees F for 15 minutes to mash out. After mash out, I rinsed grains with warm water and raised to 6 gallons pre-boil. Added 1/2 tsp (~2 grams) of gypsum (CaSO4*2H2O) during boil to boost sulfate levels. Boiled 75 minutes. Added bittering hops at 45 minutes instead of 60 so the IBUs wouldnt be above 70. Added whirlfloc tablet at 10 minutes. Added 2 ounces of aroma hops at 5 minutes. SG = 1.048 g/l via hydrometer. OG = 1.060 g/l FG = 1.012 g/L Bottled on January 17th, 2026. Used 3.6 ounces of corn sugar for the 3.75 gallons of beer to get to 2.5 volumes of CO2.
Hoppy Ale II	American IPA	5.5 Gallons	1.062	1.011	6.77	38.67	6.32 °L	61	0
Author: chewyheel Boil Size: 6.57 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 82 Mash Thickness: 2.64 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2025 9:29 PM Notes: Pre boil OG 1.049 at 6.5 gallons OG 1.065 at 5.25 gallons
Big Ricky Pine III	American IPA	19 Litres	1.075	1.024	6.69	58.98	10.08 °L	61	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 116 g Creation Date: 11/24/2025 4:48 AM Notes: RO Water (Weihai) 15ppm Ph 7.2 CaSO4 8.3 grams MgSO4 3.3 grams CaCl2 5.2 grams Strike Water 165F Est Ph 6.3 Ferma Plus @10 minustes ~ 10 grams Mash 152F Sparge Water 3L. 170F Fermentation Notes Day 10 22C gravity @1.024 add dry hops Day 14 22C gravity@1.024 bottle
Bellsey	Old Ale	37 Litres	1.059	1.011	6.21	21.35	8.19 °L	61	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2025 3:13 AM Notes:
Beaver Moon 2025	No Profile Selected	100 Gallons	14.569	3.427	6.02	39.98	5.49 °L	61	0
Author: River Time Boil Size: 110 Gallons Boil Time: 60 Boil Gravity: 13.3 Efficiency: 62 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2025 7:17 PM Notes:
Seltzer	Experimental Beer	6 Gallons	1.049	1	6.43	0	1.03 °L	61	2
Author: DaBruer Boil Size: 7 Gallons Boil Time: 20 Boil Gravity: 1.082 Efficiency: 90 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: 7/2/2020 9:12 PM Notes:
Tha Tank (Pilot)	Robust Porter	20 Gallons	1.066	1.016	6.47	16.49	50 °L	61	0
Author: Beerguys Boil Size: 21.52 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 10/23/2025 5:48 PM Notes:
Beersoc Weissbier	Weissbier	16 Litres	1.061	1.014	6.22	11.31	4.69 °L	61	0
Author: Boil Size: 21.78 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3.65 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: 10/21/2025 10:46 AM Notes:
Hazy And Lazy	Specialty IPA: New England IPA	5.6 Gallons	1.066	1.018	6.33	46.29	5.47 °L	61	0
Author: bmundee Boil Size: 7.55 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 10/16/2025 9:56 PM Notes:
Munich Amber Lager	No Profile Selected	5 Gallons	1.06	1.01	6.61	20.74	20.29 °L	61	1
Author: Jbell Boil Size: 5.81 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2025 2:42 PM Notes:
Tatted Brewers Honey Heff 5 Gal	No Profile Selected	5 Gallons	15.208	3.952	6.1	104.46	9.05 °L	61	0
Author: drewcifer Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 13.9 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2025 2:10 PM Notes:
Harvest Ipa	American IPA	19 Litres	1.061	1.011	6.58	49.56	3.68 °L	61	0
Author: Ivan Barenboim Boil Size: 23.09 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 3.1 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: 10/6/2025 8:25 PM Notes:
Beanball Porter	American Porter	5.5 Gallons	1.06	1.014	6.09	35.79	34.78 °L	61	0
Author: Bullpen_Brewing Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 6.1 oz Creation Date: 10/3/2025 1:07 PM Notes:
Citra Pale Ale	No Profile Selected	4.9 Gallons	1.07	1.02	6.62	89.99	5.55 °L	61	0
Author: Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.1 oz Creation Date: 8/11/2025 1:03 PM Notes: Step mashed , 30 at 145, 60 at 155, drained grains while brining up to boil. Very good. Room temp fermentation with a 45 cold crash in wine chiller for a week. Doesn’t taste anywhere near 95 IBU. Will do again. Yellow capped. I’d guess the IBU to be 40 ish. Update. Drank 10 days after bottling. Fantastic will do again.
NZ WCIPA	Specialty IPA: White IPA	5.5 Gallons	1.059	1.01	6.37	36.25	4 °L	61	0
Author: Tim Hamersly Boil Size: 6.94 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2025 4:21 PM Notes: Protein rest and glucabuster for flaked corn added protein. Pitch at 95 F Fermentation should take 3 days at 90 F. Add ALDC enzyme with dry hops to minimize hop creep and production of diacetyl. Add dry hops at peak fermentation to take advantage of biotransformation.
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