Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
American IPA	American IPA	20 Litres	1.07	1.013	7.48	55.32	8.57 °L	24	0
Author: Boil Size: 11.4 Litres Boil Time: 26 Boil Gravity: 1.123 Efficiency: 75 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: 8/6/2026 12:36 PM Notes:
Kaiju 8-go	American Stout	10 Gallons	1.105	1.025	10.48	23.25	50 °L	24	0
Author: Rubin Brewing Boil Size: 12.4 Gallons Boil Time: 180 Boil Gravity: 1.084 Efficiency: 75 Mash Thickness: 1.25 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: 8/8/2026 5:07 PM Notes:
XPA - SirHopper Con YQH	American Pale Ale	100 Litres	1.051	1.01	5.45	17.63	5.19 °L	23	0
Author: hernancastellani@gmail.com Boil Size: 110 Litres Boil Time: 70 Boil Gravity: 1.047 Efficiency: 83 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/11/2026 9:21 AM Notes: 100% Agua de red Temperatura de Strike: 80ºC Macerado a 68ºC ARRANCAR A HERVIR 110 L DE MOSTO 70 min de hervor PH del mosto fin de hervor: 5.1 Lupulado solo whirlpool, enfriar previamente a 85ºC 10 min de bomba + 65 min de espera 20 gr x Spring Fermentation Br2 + 100 gr de K97 @ 20ºC en el fermentador Enfriar el mosto con oxigeno a 15 PPM Curva de Fermentacion es: 20ºC hasta 1020 y ahi subimos a 23ºC Dry Hop: Cuando le quedan 5 puntos de densidad por fermentar (entre 1015 y 1020)
LOL: Amber	American Amber Ale	5.5 Gallons	1.05	1.01	5.34	62.82	13.04 °L	23	0
Author: Doc Farmer Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.004 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 5.99 psi Creation Date: 4/4/2018 2:43 PM Notes:
Avery's Breakfast Stout	American Porter	1 Gallons	1.083	1.02	8.28	39.36	48.9 °L	23	0
Author: Boil Size: 1.13 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 1 oz Creation Date: 8/11/2026 5:48 AM Notes:
HAZY 8	Specialty IPA: New England IPA	250 Gallons	14.776	3.076	6.32	19.49	5.74 °L	23	0
Author: Rock&Horse Boil Size: 230 Gallons Boil Time: 60 Boil Gravity: 16 Efficiency: 70 Mash Thickness: N/A 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: 8/10/2026 10:09 PM Notes:
Marzen	Märzen	5.5 Gallons	1.054	1.014	5.23	19.2	10.74 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 30 psi Creation Date: 8/10/2026 8:47 PM Notes:
Ceifbrau	German Pilsner (Pils)	5.5 Gallons	1.05	1.012	5.03	43.48	4.9 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 8/10/2026 1:10 PM Notes:
Sweet Stout	Sweet Stout	20 Litres	1.052	1.013	5.1	33.39	22.21 °L	23	0
Author: Van Dall Beer Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 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: 8/10/2026 9:14 AM Notes:
Amarado	Specialty IPA: New England IPA	155 Gallons	1.084	1.016	8.95	111.88	6.47 °L	23	0
Author: raiderrob Boil Size: 155 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: 2 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: 8/10/2026 12:52 AM Notes:
Dark Hill Porter	Brown Porter	5 Gallons	1.067	1.017	6.56	0	27.84 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 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: 8/8/2026 5:15 AM Notes:
Festbier Small	Festbier	21 Litres	1.057	1.01	6.23	19.02	3.79 °L	23	0
Author: BeefyStewBrews Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 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: 8/7/2026 8:43 PM Notes:
Awesome Recipe	No Profile Selected	2100 Litres	1.044	1.011	4.29	0	5.85 °L	23	0
Author: Boil Size: 2105.7 Litres 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: 8/6/2026 3:31 PM Notes:
Awesome Recipe	No Profile Selected	5.5 Gallons	1.045	1.011	4.47	0	2.95 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 8/3/2026 5:51 AM Notes:
English Bitter	Ordinary Bitter	10 Litres	1.044	1.011	4.3	25.83	9.86 °L	23	2
Author: crocker58 Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 48 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 7/18/2026 6:29 PM Notes: Doubled up 5 L recipe from https://www.brewersfriend.com/homebrew/brewer/187604/guco
Potomac River IPA	English IPA	5 Gallons	1.052	1.013	5.09	66.92	8.62 °L	23	0
Author: Doc Farmer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 3.8 oz Creation Date: 5/2/2018 4:36 PM Notes: 1. Pour 3 gallons of spring water into a clean pot and begin heating. Add the grain to one of the muslin bags and tie a secure knot at the very top so water can move freely throughout it. Once the water reaches 165-170F, turn the heat off and gently stir in the steeping grain. Cover the pot tightly and let everything soak for 15 minutes. Finally, remove the bag, let it drain well and discard it. Add water as needed to make up the 3 gallons. 2. Bring this weak wort to a moderate but rolling boil, add the Burton Water Salts and pre-measured bittering hops, and set a timer for 45 minutes. 3. After this first time interval is done, remove the pot completely from the burner and add all of the dry malt extract. Stir until everything is dissolved, making sure no malt clings to the bottom of the brew pot to avoid scorching. Return the pot to the burner and bring the wort back up to boiling. Be careful to watch for boil-overs. 4. Once the boil is steady, set the timer for 15 more minutes. Now add all of the flavor hops, and Irish Moss, and yeast nutrient if you are using them. 5. After this second time interval is done, turn off the heat, stir in all of the aroma hops and immediately start cooling the wort to about 80F. 6. Now pour the cooled wort into your fermenter and add enough pre-chilled water to make up the 5 gallon batch. It's recommended to refrigerate 3 gallons of water the night before to help cool the wort to the proper yeast pitching temperature. 7. Stir vigorously to uniformly mix ingredients and introduce air. Verify the wort temperature is about 70F, add the yeast and stir again. Move the fermenter to an area that will remain 70F or so throughout fermentation. Ferment for 7-10 days until FG is reached and the beer is clear. After fermentation is done, add the dry hops and condition for another 7-10 days. 8. If bottling, rack the beer, prime with corn sugar and bottle. Store at room temperature for 4 weeks and then try one. Hop Notes: 15.84 Bittering Units Galena pellet hops - Divide 15.84 by the Alpha Acid value on the bittering hop package to determine the weight you will need. Example: 15.84 BU / 13.2 AA = approximately 1.2 oz hops.
Gose	Gose	12 Litres	1.038	1.006	4.29	7.81	3.04 °L	22	0
Author: SwishBrewing Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.027 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: 8/9/2026 4:16 AM Notes:
Centennial Blonde	Blonde Ale	5.5 Gallons	1.042	1.008	4.43	23.36	3.95 °L	22	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 8/10/2026 6:01 PM Notes: Ferment 9 days @ 68 Degrees. Keg, Chill, Carb for 1 week.
Thirst Quencher	British Golden Ale	23 Litres	1.052	1.013	5.11	15.4	3.37 °L	22	0
Author: Weekend brewer Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.044 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: 7/2/2026 9:51 AM Notes:
Texas Lager	International Pale Lager	6 Gallons	1.049	1.012	4.93	18.23	4.06 °L	22	0
Author: Dave Y Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 78 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: 3/9/2025 10:26 PM Notes: Brewed 16 March, 2025. Mashed in all grains at 152F, reduced to 45% power on the kettle. got a sample at 10 minutes in - 5.33 pH. recirculating began immediately. Plan is to mash to completion, sparge, vourlauf, boil. At flame out, add 1# agave. Will add .5# mid fermentation. Boil went well, started @ ~ 1.036 at about 8.1 gallons. boiled 65 minutes. Added agave at about 165F while chilling. Finished with 6.5 gallons in the fermenter at 1.051 pre-pitch. Chilled to 60F and pitched the yeast at 1.049, 68F. Looks like I got about 81% efficiency to hit 1.051. This should give me between 4.875-5.0?? %ABV depending on where we finish. Fermentation began overnight into 17 March, 2025, 1.046 by 0900 and fermenting away at 55F. lowered to 52F Fermentation finished March 24th, cold crashed at 1.012 and finished at 1.011. sampling from the cold crash is classic, pale Mexican lager, very slight hint of citrus ( and I mean very slight ). Agave is detectable and there on the finish. It’s sort of subtle, not overstated at all, and makes for an interesting finish. Right in the lane where I wanted it to be. The Citra worked well and could even be increased a bit, maybe adding a knockout addition.
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