Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
3 Ball Red IPA	Specialty IPA: Red IPA	21 Litres	1.062	1.012	6.56	90.67	11.23 °L	886	0
Author: The Don 617 Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2017 4:14 AM Notes: 2 Packets of US-05 Last 1.5kg of Malt at 15mins Bottle Carb using 2x Carb drops per 750ml bottle.
Champagne Ale	Mixed-Style Beer	5.5 Gallons	1.065	1.015	6.62	23.59	4.59 °L	886	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 57 ° F Priming Method: dextrose Priming Amount: 150 g Creation Date: 4/27/2024 11:46 PM Notes:
Hashiell 10 (2023 Version)	Belgian Dark Strong Ale	20 Gallons	1.087	1.019	8.97	35.77	28.23 °L	886	0
Author: Maltose Falcons Boil Size: 24 Gallons Boil Time: 120 Boil Gravity: 1.068 Efficiency: 77 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2023 5:11 AM Notes: Dough into 20 gal 160 oF water. Mash at 148oF for ~ 60’ Decocted 5 gal lauter to raise mash temp to 154°F Collect sparge (180°F) to 22 gallons plus 2-3 gal in separate pot; ran mash tun dry. Boil 1.0 hours before adding hops. Caramelized the 2-3 gal gal of wort with 1.25 gal invert sugar down to a syrup. Add Belgian candy sugar dissolved in boiling wort and candy syrup at last 25 min. Add caramelized sugar/wort at last 20 min. Add 5 whirlflock tablets for last 20 min Add 1 tsp yeast nutrient for last 15 min. Approximately 20.5 gal at knockout. Whirlpool 15 minutes cool for 5 minutes to 140 before transferring to 24 gal fermenter. Cool to 68 F. Oxygenate for 3’. OG=1.087 Yeast; Slurries from Saison Dupont and Dekonink from 5/1/23 brew. Chimay and Rochefort 10 from 6/09/23 brew. Warmed to room temp beginning of brew day; decanted off most residual beer and fed slurry with approximately 1-2 pints of sterile wort. Oxygenate 3 min; 2 min after 18 hours. Set temperature to 70 oF after 24 hrs. Inverted Sugar: Day before brew day Dissolve rock candy sugar into 1.2 gal at room temp over several hrs. Add 1/8 tsp citric acid and heat to ~140 and add ~3 mL (0.75 tsp) invertase. Transfer to 1 gal jug and small pot and place in 140 F water batch for 1 hr. Brew Crew: Art FitzSimmons, Gavin Martin, Jason Naylor, Mike Geyer, John Aitchison, MB Raines
Summer Saison	Saison	20 Litres	1.045	1.006	5.13	23.21	3.56 °L	886	0
Author: Lachtacular Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: co2 Priming Amount: 1.47 bar Creation Date: 9/14/2021 2:37 AM Notes:
Rapier Wit	Witbier	5 Gallons	1.04	1.008	4.27	13.02	3.31 °L	886	3
Author: RoadRoach Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 3.9 oz Creation Date: 5/4/2021 11:32 PM Notes: Blue Moon knock-off. Fresher orange peel yields best aroma. Add 1/4-1/2 oz. fresh lemon peel to enhance citrus nose.
New Rasputin	Russian Imperial Stout	5 Gallons	1.114	1.039	9.92	64.06	50 °L	886	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 70 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: 3/21/2021 5:48 PM Notes:
Smoked Pineapple Gose	Brett Beer	6 Gallons	1.045	1.01	4.59	9.36	3.46 °L	886	0
Author: ThePontoon Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 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: 3/19/2020 10:56 PM Notes: My recipe is a bit of a play on a traditional gose, resulting in more of a Contemporary Gose. To me, Gose is a very summery style of beer. Something that has always had a special place for me is when my uncle would grill pineapple at family gatherings. That was my inspiration for this beer. I started out by determining my fermentation process and decided to go with a normal primary fermentation with a clean(ish) finishing german ale yeast. The Gose would then be soured during secondary fermentation/conditioning using White Labs Brett. Bruxellensis. This brett strain should give off mango and pineapple like aromas to complement and intensify the pineapple flavor. Adding the pineapple will create additional secondary fermentation driven by the brett culture. My malt bill is what you would expect from a gose beer with a few extra additions. I started with german wheat malt and pilsner malt. After Identifying the unique twist I wanted to have on this beer, smoke, I added in a pound of smoked wheat malt at about 10% of the grain bill. Instead of adding any lactic acid to the mash to adjust pH level, I also have a 4 ounces of acidulated malt to the bill. Lastly, 0.5lb of rice hulls were included to prevent sticking of mash due to high wheat usage. On the spice/salt side of things for this gose, there will be a 10 minute boil addition of fresh ground corriander seed and smoked sea salt. The smoked salt will play along with the smoked malt to give a very light smokey quality to pair with the pineapple. My hop selection is another complementary choice to the pineapple. Azacca hop addition during whirlpool will keep the IBU low to prevent any effect during souring. I have chosen to extend the boil by an extra 30 minutes. My goal here is to create more maillard reactions and notes of carmelization like on a grilled pineapple ring. To counter the boil off volume loss, I increased the sparge water volumes. In total, I expect a normal primary fermentation time with a 3-4 month secondary fermentation time.
*5-Gallon - Gamayun (Cooper's)	Imperial Stout	5 Gallons	1.104	1.027	10.08	0	28.34 °L	886	0
Author: VTHomebrewer Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.5 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2019 11:54 PM Notes: 1x Cooper's Dark Ale, 1x Cooper's Canadian Blonde, 1x Cooper's Draught, 1x Cooper's Light (ULME) (3.3 lb), 2x packs Honey Malt, 2x packs Chocolate Malt, 2x packs S-04 yeast, 2x Muslin sacks.
Goose Island's Summertime Kolsch Clone	Kölsch	1.5 Gallons	1.101	1.025	9.92	429.56	6.7 °L	886	0
Author: PhillipPugh Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.06 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: 12/29/2018 3:51 AM Notes:
S-I-M-A	Dry Mead	16 Litres	1.05	1	6.48	0	6.48 °L	886	0
Author: Pihliss Boil Size: 15 Litres Boil Time: 10 Boil Gravity: 1.053 Efficiency: 95 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2018 6:41 PM Notes: At boiling: 6 lemon peel's, Orange peel (curacao) 12g, ginger 3 cm and coriander seed's 15g. End of the boiling: honey, sugars, lemon juice Dry hopping? with citra. OG: 1.054 FG1: 0.996 (10 pvän käyminen) FG2: 0,995 (pullotus 21 pv'n jälkeen) 10 l simaa, 65 g sokeria + 6 l simaa, 30 g sokeria + 3 litraan 13 g citra-humalaa sima 7,8 %
Chocolate Milk Stout	Sweet Stout	5 Gallons	1.079	1.026	6.94	16.49	38.13 °L	886	1
Author: beardown2489 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2015 10:05 PM Notes:
Clementine Belgium Tripel	Belgian Golden Strong Ale	10 Litres	1.081	1.008	9.53	30.32	5.16 °L	886	1
Author: fat badger brewery Boil Size: 12.5 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2017 2:06 PM Notes: 4 nr clementines added to primary fermentation. 3 nr boiled and reduced, pitch liquid only 1nr added to fermenter, cut up and added no skins in fermeter for 5 days after krausen dropped. beer has quite high ester notes and banana comes out after some weeks after bottling. see mangrove jacks description for the yeast, this is normal and the beer matures well.
Belgian Wit	Witbier	5 Gallons	1.051	1.016	4.59	19.78	3.24 °L	886	0
Author: alexschaub3@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 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: 9/14/2017 3:04 AM Notes:
Deutches Session Ale	Experimental Beer	25 Litres	1.05	1.008	5.47	40.45	4.34 °L	886	0
Author: AndreaOne Boil Size: 29 Litres Boil Time: 70 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3.57 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2017 9:42 AM Notes:
Session IPA	American IPA	5 Gallons	1.045	1.011	4.5	63.49	6.99 °L	886	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 6:16 PM Notes:
Marmott Pale Ale	American Pale Ale	5.5 Gallons	1.051	1.01	5.45	35.04	9.72 °L	886	0
Author: RRolon Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 3:40 AM Notes:
DK Blonde	Belgian Pale Ale	5.5 Gallons	1.057	1.007	6.63	33.46	2.89 °L	886	0
Author: Brian Conn Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2016 6:33 AM Notes:
Chopper Ipa	American IPA	20 Litres	1.055	1.01	5.82	49.05	8.42 °L	886	1
Author: joe gangwer Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: dexterose Priming Amount: 130g Creation Date: 6/19/2016 8:47 AM Notes:
Brians Black IPA	Specialty IPA: Black IPA	5.5 Gallons	1.063	1.012	6.72	48.43	36.97 °L	886	0
Author: Brewbert Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2016 9:32 PM Notes:
Northern Brewer Imp Stout	California Common Beer	5.5 Gallons	1.087	1.025	8.09	95.68	50 °L	886	0
Author: KJax Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 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: 9/21/2015 10:17 PM Notes:
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