Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
NEIPA	American IPA	3.5 Gallons	1.071	1.013	7.58	64.9	5.61 °L	996	1
Author: andern3 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2016 3:45 AM Notes: Fermentation Schedule: Day: 1-2: 64dF 3-8: 65-70dF, increasing by 1d/day 8-14: 70dF 15: 40dF Bottle and condition at room temperature
Fruit Brute	Specialty IPA: New England IPA	5.5 Gallons	1.071	1.012	7.8	60.61	4.31 °L	996	0
Author: fpg33 Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.057 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 3/11/2022 11:19 PM Notes:
MKR Imp Stout	Imperial Stout	5.2 Litres	1.088	1.018	9.23	55.55	50 °L	996	0
Author: EaglepointAles Boil Size: 5.2 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 80 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: 10/13/2021 5:04 PM Notes:
3 Gallon Double IPA	American IPA	3 Gallons	1.083	1.014	9.07	65.97	7.08 °L	996	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 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: 9/25/2021 1:18 PM Notes:
21-11 Wee Grizzly	Strong Scotch Ale	3 Gallons	1.109	1.036	9.63	28.14	18.31 °L	996	1
Author: Greenbearindustries Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.089 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2.2 oz Creation Date: 7/29/2021 12:28 AM Notes: Tweaked from BCS wee heavy, pg 132 Total Water Needed total volume of water needed for this recipe 4.61 Gallons Strike Water Temp 165 Fahrenheit Total Mash Volume 5.69 Gallons PreBoil Wort 4.00 Gallons PostBoil Wort 3.25 Gallons Into Fermenter 3.00 Gallons
Luc's Samichlaus	Eisbock	28 Litres	1.135	1.023	14.68	25.49	14.22 °L	996	0
Author: Boil Size: 40 Litres Boil Time: 120 Boil Gravity: 1.095 Efficiency: 60 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: 11/8/2019 1:35 PM Notes:
Hop Hammer (Imperial IPA)	Double IPA	5 Gallons	1.078	1.018	7.88	295.34	9.56 °L	996	0
Author: mpatharm Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 65 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: 5/13/2017 7:26 PM Notes:
Runner's HighPA	Double IPA	6 Gallons	1.077	1.018	7.68	115.93	7.54 °L	996	1
Author: Araknaphob1c Boil Size: 8.1 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 68 Mash Thickness: 1.25 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: 1/24/2017 8:23 AM Notes:
Weizenbock	Weizenbock	11 Gallons	1.082	1.018	8.4	20.39	19.59 °L	996	0
Author: hines57 Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2016 5:06 PM Notes: Target beer is Schneider Weisse Tank 6
Mark's RIS	Russian Imperial Stout	5.5 Gallons	1.096	1.032	8.34	65.36	40 °L	996	0
Author: zillano9 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2015 5:03 PM Notes:
Belgian Raspberry Stout	Belgian Specialty Ale	2 Gallons	1.077	1.016	7.94	26.6	50 °L	996	0
Author: BrewingBaar Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 73 Mash Thickness: 1.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Corn Sugar Priming Amount: 2.5oz Creation Date: 7/29/2016 11:38 PM Notes:
Double IPA 1	Double IPA	9 Gallons	1.077	1.017	7.81	136.29	9 °L	996	0
Author: Eric L Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2016 7:29 PM Notes:
Burlywine	American Barleywine	5.5 Gallons	1.103	1.023	10.5	143.69	15.38 °L	996	0
Author: Reeder Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.076 Efficiency: 72 Mash Thickness: 1.25 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: 4/24/2016 1:47 PM Notes:
Westvleteren 12	Belgian Dark Strong Ale	3.25 Gallons	1.087	1.016	9.35	31.94	38.64 °L	996	0
Author: kingtravisa Boil Size: 4.25 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 77 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2016 2:05 AM Notes: Clear wort boil-down notes (Optional Step): ------------------- (Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps: 1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot. 2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles. 3. Be careful NOT to burn the maltose syrup. 4. The result will be approximately 24-26 ounces of syrup. 5. Re-crash the syrup by adding wort from the ongoing main boil. 6. Pour the dissolved liquid back in to the main boil. Fermentation Pitch Notes: --------------------- Chill wort to 63-64F Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds. Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary. Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days. Fermentation Process Notes --------------------- 1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F) 1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F) 1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)
Westvieteren 12 Clone	Belgian Dark Strong Ale	5.5 Gallons	1.102	1.024	10.27	21.96	22.59 °L	996	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.075 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: 1/2/2016 3:36 PM Notes:
Oatis	Foreign Extra Stout	11 Gallons	1.083	1.025	7.69	54.64	43.86 °L	996	0
Author: Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Force Priming Amount: N/A Creation Date: 12/11/2015 12:12 AM Notes:
Fleur De Lish	Bière de Garde	25 Litres	1.075	1.016	7.64	24.75	9.78 °L	996	1
Author: Flatlander Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2015 1:51 AM Notes: This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range. The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style. Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months. If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so. Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt. This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition.
Mersenne Prime	American Barleywine	5.5 Gallons	1.091	1.023	9.83	109.93	11.14 °L	996	0
Author: nukebrewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2015 8:47 PM Notes:
Hopped Starter	American Light Lager	1 Gallons	1.037	1.009	3.62	21.68	3.52 °L	995	0
Author: mystikhybrid Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 85 Mash Thickness: 1.25 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: 6/22/2016 5:08 PM Notes: THis is for wild yeast wrangling. 3.5 oz DME 0.1 oz 12-13% hops boiled for 5 minutes.
Awesome Recipe	Berliner Weisse	6.5 Gallons	1.039	1.009	3.98	4.71	3.06 °L	995	0
Author: Ryan Osner Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.034 Efficiency: 78 Mash Thickness: 1.5 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: 5/16/2019 11:19 PM Notes: Add all salts at beginning of protein rest. Add lactic acid (2mL) at beginning of sacc rest. Boil for 15 minutes without hop additions to sterilize wort. Add lactic acid to wort to reach a pH of 4.7. Chill wort to 110 deg F. and pitch L. plantarum in kettle. Allow 24 - 48 hours for wort to sour, targeting a pH of 3.2. Follow the above boil schedule. Knockout at 65 deg F. and pitch WLP029. We used a 50% pilsner and 50% white wheat for a balanced profile. We used Hallertau Mittelfruh because it is a low alpha acid noble hop. We used L. Plantarum to kettle sour the wort, this is a new and unique strain of bacteria for the both of us and we were curious about it. We used WLP029 as our yeast because it lends itself to the traditional flavor profile we were after.
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