Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Maple Wheat Saison	Saison	5.5 Gallons	1.058	1.011	6.2	24.58	11.17 °L	913	1
Author: ecdysiast Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 55 Mash Thickness: 2.15 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: 10/13/2017 6:53 PM Notes: First addition of Maple Syrup is added to wort as it cools. Second addition is after secondary as part of the kegging process (to taste). Must cold stabilize beer before second addition to inactivate yeast, keg must also be kept refrigerated.
Pina Colada NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.067	1.017	6.62	56.78	4.67 °L	913	1
Author: skot Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 80 Mash Thickness: 1.6 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: 1/27/2024 6:25 AM Notes:
May Pale Ale	No Profile Selected	5.5 Gallons	1.054	1.013	5.31	73.51	6.09 °L	913	0
Author: Tom Mc Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 5/28/2022 5:36 PM Notes:
Farmer's Daughter	Mixed-Style Beer	12 Gallons	14.788	2.3	6.93	0	3.76 °L	913	0
Author: muddypuddle Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 13.8 Efficiency: 75 Mash Thickness: 1.5 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: 4/22/2021 11:09 PM Notes:
Wolf Pack NEIPA	Specialty IPA: New England IPA	50 Litres	1.074	1.018	7.27	55.83	5.66 °L	913	1
Author: Wolf Pack Brewing Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 2.5 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: 6/25/2020 10:43 PM Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa Version 3 updates Using Wyeast 1318 instead of Whitelabs WLP067 Added 650 grams of acidulated malt to drop the PH to 5.2 Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. Takes 20 to 25 days before ready
Pilsner/GP NEIPA	Specialty IPA: New England IPA	6.5 Gallons	1.056	1.014	5.45	53.29	4.79 °L	913	0
Author: Nebula Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 5/6/2020 12:53 AM Notes:
Batch 89 Rauchbier	Classic Style Smoked Beer	5 Gallons	1.052	1.013	5.14	72.17	5.78 °L	913	0
Author: AnokaBrewer Boil Size: 6.25 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 59 Mash Thickness: 1.5 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: 12/29/2019 12:53 AM Notes: I used the yeast from a prior batch of beer. I pitched the yeast slurry in from a primary rather than just putting this beer on top of all the trub and old yeast cells. I brought the temperature up to 154 degrees and then added grain. I mashed it for 55 minutes with the recirculation pump going and stirred it once during the mash. I went 10 minutes long as I had to bring strike water up a little. I used 2.5 gallons of sparge water. It was 178.0 degrees when I started. This brought it to 6 gallons in the brewer so I lost about 1 gallon of water to the grain. Reading at the start of boil was 1.042 in refractometer. It jumped up to 1.050 when it cooled in the pipet. According to website, 1.042 at 159 degrees should be 1.060. https://www.brewersfriend.com/hydrometer-temp/ I added some fermcap to the Robobrew. 1st edition of hops was 30 minutes into boil and was a 1.5 packs of Hallertau Blanc Aroma hops. I used my Hop Spider for the hops. I read online to dip it up and down a few times during the boil so I did that. Second addition of hops was 75 minutes in. I also added a teaspoon of Irish Moss to the hop spider and put in my chiller. Looks like about 5 gallons in the RoboBrew after boiling. When I added it to the yeast in the fermenter, it was close to 5 gallons and I only added 1 quart of water and shook it up and took a reading. Initial Gravity is 1.052 @ 72 degrees F. Potential Alcohol is 6.4%. 29 December 2019, 1230 – Temperature is down to 60 degrees and some sign of fermentation going on. A small krausen forming on top. 30 December 2019, 0730 – Temperature is 58 degrees. Rapid fermentation and krausen on top. 23 January 2020 – temperature is 56 degrees. I am putting it in a keg and putting the keg in the refrigerator. I did bleed off the air on top with a little CO2, but pulled the pressure relief valve before putting it in the refrigerator. I will force carbonate it after I wake up to give it a diacetyl rest. I read that carbonating too soon after moving to a keg can give a flavor of buttered popcorn. https://www.brewcabin.com/force-carbonation/ Final Gravity is 1.016 @ 56 degrees F. Potential Alcohol is 2%. Total alcohol is 6.4-2.0=4.4%. I force carbonated with CO2 at 20 psi for 3 days at a temperature of 38 degrees. The beer is good and has a smokey, bacon flavor to it.
Scottie's Underpromised Rye IPA	Specialty IPA: Rye IPA	11 Gallons	1.066	1.013	7.02	65.71	9.01 °L	913	0
Author: Rock Canyon Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 30.78 psi Creation Date: 10/12/2019 5:15 PM Notes: -Dry Hop at 7 days with Centennial. Gravity at 7 days 1.018. -Actual numbers: OG 1.070 -FG 1.016 : ABV 7.1% -The beer came out darker than expected I'd say a srm 30.
New Realm Belgian Triple Recipe	Belgian Golden Strong Ale	3.5 Gallons	1.077	1.006	9.21	31.86	3.92 °L	913	0
Author: N0mad Boil Size: 5.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: 48 grams Creation Date: 7/1/2018 2:00 PM Notes: Mash in the malt with soft water and hold at 148°F (64°C) conversion rest for 75 minutes. Lauter and sparge. Boil for 60 minutes, following the hops and additions schedule. Gravity should be about 1.064. At the end of the boil, add the lemon peel and ginger. Adjust to taste. Be careful with the ginger. It’s very easy to overdo it. Chill the wort and aerate it with pure oxygen or filtered air and pitch the yeast at 64°F (17°C). Let the temperature free rise to 72°F (22°C).
OCBS Cream Ale	Cream Ale	5.2 Gallons	1.044	1.01	4.46	15.83	4.48 °L	913	0
Author: harrelson37 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2018 7:47 PM Notes: Wyeast 1056 White Labs 080
Olles ESB	Extra Special/Strong Bitter (ESB)	20 Litres	1.053	1.015	4.94	32.14	8.66 °L	913	0
Author: SimenK Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2015 3:12 PM Notes: Basert på Jamil sin oppskrift i BCS. LME = Briess Golden Light. Starter: 1.2 liter, 120 g DME, ett rør.
99luftwalloons	Belgian Pale Ale	55 Litres	1.074	1.017	7.42	45.38	11.67 °L	913	0
Author: Karl Tappiro Boil Size: 69 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 2.5 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: 5/8/2017 3:21 PM Notes:
Dat Nebraska Dank	American Pale Ale	5.5 Gallons	1.046	1.007	5.15	30.94	4.02 °L	913	1
Author: dpatrickv Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2017 4:09 PM Notes:
Valhalla Solera Base	Lambic	3 Gallons	1.05	1.007	5.57	15.29	5.14 °L	913	0
Author: Boil Size: 3.5 Gallons Boil Time: 15 Boil Gravity: 1.044 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2017 7:09 PM Notes:
Citra Pale	American Pale Ale	5.5 Gallons	1.051	1.009	5.55	36.53	10.03 °L	913	0
Author: Ptown Brewer Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2017 8:59 PM Notes:
Hey Funky!	Experimental Beer	1.5 Gallons	1.056	1.014	5.51	21.27	38.32 °L	913	0
Author: Caustic Brewer Boil Size: 1.75 Gallons Boil Time: 75 Boil Gravity: 1.048 Efficiency: 70 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: 12/28/2016 11:14 PM Notes:
Gamle Jul	American Pale Ale	25 Litres	1.056	1.012	5.74	0	6.4 °L	913	0
Author: hapazard Boil Size: 10 Litres Boil Time: N/A Boil Gravity: 1.14 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2016 11:43 AM Notes: Coopers liquid malt extract is prehopped to approximately 20 IBU for a 20L batch --> IBU this batch ~40. Add ~dozen juniper berries with dryhop The LME was very old (8 and 4 years after expiration) and had turned quite dark. 1 week into fermentation the beer is perceived as tart and a hint of soy is present. pH measures as 3.7. Color is brown. pH adjusted to 4.2 and stored cold around 1 week. At kegging tartness is much less perceivable, but soy tones still present.
RauchPorter	Classic Style Smoked Beer	50 Litres	1.049	1.011	4.96	33.4	32.11 °L	913	0
Author: Merlo Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2016 5:24 PM Notes:
St. John's Abbey Beer	Belgian Blond Ale	18 Litres	1.069	1.021	6.3	26.53	7.5 °L	913	0
Author: JohnnyRego Boil Size: 26 Litres Boil Time: 75 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: Cane Sugar Priming Amount: N/A Creation Date: 3/21/2016 1:05 PM Notes:
Just Another Cream Ale (JACA)	British Golden Ale	5 Gallons	1.043	1.008	4.59	28.66	3.31 °L	913	0
Author: ShaKeyJ Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.026 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2016 1:14 AM Notes: Minute rice can be substituted for flaked. Recipe started as Cream Ale but wanted a lil hoppier/bitter.
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