Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Admiral IPA	Specialty IPA: Brown IPA	21 Litres	1.064	1.02	5.8	69.54	15.61 °L	2.7K	0
Author: Tinkbrewer Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2015 10:05 PM Notes:
Nelson Sauvin Pale Ale	American IPA	5.5 Gallons	1.063	1.019	5.81	70.34	13.24 °L	2.7K	2
Author: k_mcroberts@hotmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 8:55 PM Notes: 4-29-14 Brew Day- No Chill w/ yeast starter from Lily's Irish Red.
Bourbon Barrel Ale	Wood-Aged Beer	5 Gallons	1.076	1.017	7.67	20.79	18.72 °L	2.7K	4
Author: freedrew44 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2014 2:47 AM Notes:
Deep Ellum IPA	American IPA	5.5 Gallons	1.059	1.014	5.9	101.86	7.67 °L	2.7K	0
Author: Mike Sharpes Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2015 7:55 AM Notes:
Gordon Strong Burton Ale Pre WW1	Burton Ale	5 Gallons	1.085	1.023	8.1	47.85	20.64 °L	2.7K	2
Author: Ottowerks Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.069 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: N/A Creation Date: 12/18/2019 1:11 PM Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash. Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.
NZ IPA	American IPA	23 Litres	1.06	1.015	5.89	66.58	5.54 °L	2.7K	0
Author: Mark Corbett Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 76 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2014 12:27 AM Notes: Mash at 156.
04: SMASH Simcoe Pale Ale	American Pale Ale	5 Gallons	1.044	1.01	4.46	52.73	3.17 °L	2.7K	0
Author: SpencerG11 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: Corn Sugar Priming Amount: 5 oz Creation Date: 12/29/2014 1:56 AM Notes: Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking. Bottled on 1/12/15 FG 1.010 = 3.93% ABV 5-gal Big Mouth Carboy Volume Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling 4.3 gal filled (13) 22oz and (18) 12 oz bottles
1, 2, 3...pils	Czech Premium Pale Lager	16 Litres	1.053	1.012	5.44	42.56	4.7 °L	2.7K	1
Author: Gustavo Marsan Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 43 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/17/2015 4:42 PM Notes:
One Eyed Willie's Breakfast Stout	Oatmeal Stout	10 Gallons	1.053	1.014	5.1	36.19	40 °L	2.7K	2
Author: Willie P Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A 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: 12/8/2012 9:28 PM Notes:
Black Geisha	American Brown Ale	2500 Litres	1.057	1.013	5.74	34.89	15.24 °L	2.7K	0
Author: aitorum Boil Size: 2600 Litres Boil Time: 70 Boil Gravity: 1.054 Efficiency: 77 Mash Thickness: 4 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: 9/22/2015 8:08 PM Notes:
Smoothie	Wee Heavy	1000 Litres	1.076	1.019	7.46	99.1	17.43 °L	2.7K	0
Author: OLDS Boil Size: 1000 Litres Boil Time: 90 Boil Gravity: 1.076 Efficiency: 75 Mash Thickness: 3 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: 6/23/2015 10:03 PM Notes:
Sombeero	International Pale Lager	20.8 Litres	1.062	1.017	5.89	28.43	4.03 °L	2.7K	1
Author: monoclebrewing Boil Size: 25.7 Litres Boil Time: 30 Boil Gravity: 1.05 Efficiency: 86 Mash Thickness: 2.61 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2019 5:11 AM Notes: Ferment at 50 F for one week, raise by 2 F each day for the following week up to 64 F. If fermentation is complete, cold crash and package, or hold at 64 F until complete. Store as cold as possible for at least one month.
Blackberry Wheat Ale	Specialty Fruit Beer	23 Litres	1.052	1.012	5.27	27.77	6.11 °L	2.7K	0
Author: Dhors Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.1 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: 8/20/2018 2:38 PM Notes: Add Blackberries to secondary fermenter as you rack the beer. This should help prevent contamination from the blackberries as they will have possible yeast/bacteria on them. I suggest freezing the blackberries beforehand for better juice extraction. If possible wash them before this to reduce any bacteria/yeast that may be present. spraying the fruit with properly diluted star san may also aid in this prevention. Note that contamination in a fruit beer is always a possibility, we will just try and minimize that risk as much as possible.
Raspberry Lemon Wheat	Fruit Beer	5.5 Gallons	1.051	1.014	4.83	17.77	5.03 °L	2.7K	0
Author: Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Force Priming Amount: N/A Creation Date: 1/28/2015 2:53 AM Notes: Raspberry Puree added at the end of primary fermentation, mix puree with a little yeast starter and use it to krausen primary fermentation.
Chocolate Peanut Butter Porter	Robust Porter	3 Gallons	1.062	1.02	5.52	41.13	29.97 °L	2.7K	0
Author: Boil Size: 4.8 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Kegged Priming Amount: N/A Creation Date: 1/18/2015 3:31 PM Notes:
Snowclone	American Strong Ale	5 Gallons	1.087	1.026	7.95	24.81	30.06 °L	2.7K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: N/A 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: 11/23/2015 6:34 AM Notes: Snowclone dry hopped winter ale experiment. Dry hopped with 1 oz. of Mozaic hop pellets after initial 7 days of fermentation.
Chur	American Pale Ale	21 Litres	1.06	1.013	6.11	37.93	7.48 °L	2.7K	0
Author: p13 Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 2.7 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: 9/27/2014 8:56 AM Notes:
Baklava Brown	American Brown Ale	5 Gallons	1.058	1.01	6.19	31.18	22.03 °L	2.7K	1
Author: eddie_burns Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 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: 7/11/2013 3:17 PM Notes: Add the flameout additions later than usual...like while it's cooling...down to maybe around 100*
Horegården	Witbier	25 Litres	1.056	1.014	5.62	15.22	3.6 °L	2.7K	1
Author: Tore Boil Size: 28 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2013 9:30 AM Notes:
Lazy Hazy Summer Session IPA	American IPA	20.8 Litres	1.023	1.006	2.24	98.85	3.37 °L	2.7K	1
Author: Smekel Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 35 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2018 9:16 PM Notes: The wort sat in the fermenter without fermentation kicking off due to accidentally putting the yeast in the freezer. It was originally pitched with White Labs WLP013 London Ale Yeast however was pitched two days later with Fermentis Safale - Englist Ale Yeast. It was decided to do a second dry hop of 78 grams of Citra on day 5 to do a post fermentation dry hop.
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