Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dragon Eye	Imperial IPA	42 Litres	1.077	1.013	8.41	100.58	5.39 °L	717	0
Author: Bjalli Boil Size: 48 Litres Boil Time: 90 Boil Gravity: 1.067 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 10:36 PM Notes:
BAD FUN BALTIC PORTER ALE	Baltic Porter	2.5 Gallons	1.101	1.027	9.71	47.02	40.54 °L	717	0
Author: 12/23 Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2022 6:29 PM Notes:
Saison Sur Le Pont	Saison	27 Litres	1.063	1.006	7.48	31.71	6 °L	717	0
Author: Xiua brewery Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 158.9 g Creation Date: 11/25/2021 3:45 PM Notes:
Where’s The “ANY” Key?	American IPA	5 Gallons	1.072	1.015	7.54	68.72	6.98 °L	717	2
Author: Brainstem Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 67 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: 2/9/2021 1:43 AM Notes:
Mango Guava Berliner-SOUR	Berliner Weisse	5 Gallons	1.048	1.01	5	11.24	3.7 °L	717	0
Author: gvalerim Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.08 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: 4/17/2020 1:38 AM Notes: MASH 156F-AFTER BOIL FOR ONLY 5 TO 10 MIN. COOL TO 95F AND AD GOODBELLY AROUND 100BI MANGO GOODBELLY TO KETTLE SOUR HELD AT 95F FOR 48 HOURS OR UNTIL PH AROUND 3.32- AFTER BOIL FOR 1 HOUR
Stout 3/20	American Stout	5.5 Gallons	1.052	1.01	5.51	47.45	32.73 °L	717	1
Author: raidercte Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 7.93 psi Creation Date: 3/19/2020 11:28 PM Notes:
Bounty Porter	Robust Porter	23 Litres	1.058	1.014	5.71	30.15	34.54 °L	717	0
Author: Boothy99 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 2/7/2018 5:44 AM Notes:
English BW	English Barleywine	20 Litres	1.088	1.019	9.15	61.04	15.76 °L	717	0
Author: Vitor Hugo Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.063 Efficiency: 65 Mash Thickness: 3.3 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: 11/9/2017 9:27 PM Notes:
Westy 12- "Mandy's Candy's"	Belgian Dark Strong Ale	6 Gallons	1.088	1.015	9.56	29.68	32.7 °L	717	0
Author: SonnyK85 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 78 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 6/3/2017 1:53 PM Notes: ** YEAST STARTER ** 1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 2 packet of WLP530 into DME Solution. 4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours. 5. Refrigerate for 48 hours prior to brewing. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 5 gallons for 1.3 lb/qt ratio. 1. Prior to heating HLT, check pH of tap water pH: __________ 2. STRIKE WATER: 164F. 3. Add Grains @ 162F. 4. Add 1.5mL of LA 5. Allow Temperature to fall to 151F prior to closing lid. 6. Check Mash pH ~15 minutes into Mash. pH: __________ 7. Total Mash Time: 60 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 8. Begin Vorlauf! ** SPARGE ** 1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid Lactic Acid addition: __________ mL Final pH measurement: __________ 2. Heat 6gal of Water to 175F. Add to Sparge Vessel. 3. Recirculate 4 times prior to collecting wort. 4. Attempt to Sparge over 30-40 minutes. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.057) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.057) with remaining Sparge Water Adjusted Gravity: __________ (goal: 1.057 given boil) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 4. Boil for 90 minutes (goal OG: 1.087) 5. Add Northern Brewer Hops @ 60 minutes. 6. Add Hallertau hops @ 30 minutes. 7. Add Styrian Hops + D-180 @ 15 minutes. 8. Add 1/2 - 3/4 tab of crushed, Whirlfloc @ 5 minutes. 9. Chill wort to ~70F after completion of Boil 10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon) 11. Gravity feed wort from Mash Cooler into Catalyst Fermenter 12. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp ORIGINAL GRAVITY: ______________ (goal: 1.087) ** FERMENTATION ** 1. Beginning Fermentation Temp: 68F. 2. Allow Fermentation to rise by 1F/12-24 hours once Fermentation begins to slow, up to 76F. 2. Ferment for ~7-10 days. ** PRIMING ** "carbonate to approximately 3-3.5 volumes CO2"
Weizen - Feb 2015	Weizen/Weissbier	11 Gallons	1.068	1.016	6.81	11.56	5.64 °L	717	1
Author: aholmes Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2017 2:56 AM Notes: Mash 2 quarts per 1bs = 10.5 lbs x 2 = 21 quarts. Infusion temp 160 degree water to yield a 152 degree mash temp. Sparge water 3.5 gallons at 170 degrees. Two sparge batches at 15 minutes each
Caster	Belgian Tripel	2.5 Gallons	1.084	1.016	8.93	21.61	5.03 °L	717	0
Author: LordTomTom Boil Size: 3.66 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2015 10:12 AM Notes: Modified from this recipe: https://www.reddit.com/r/Homebrewing/comments/3bxuoy/attempting_a_tripel_any_advice/csqkmkq
11.English Porter	Brown Porter	28 Litres	1.046	1.012	4.59	25.72	25.19 °L	717	0
Author: stanibeer Boil Size: 38 Litres Boil Time: 70 Boil Gravity: 1.034 Efficiency: 82 Mash Thickness: 7 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: 10/25/2016 6:19 PM Notes:
2016 Double IPA	American IPA	6 Gallons	1.082	1.021	8.09	103.11	6.48 °L	717	0
Author: Trav4011 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.066 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: 10/9/2016 9:36 PM Notes:
Mustavehnä	Dunkelweizen	24 Litres	13.66	3.515	5.46	33.38	42.64 °L	717	1
Author: mkoskinen Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 13.1 Efficiency: 80 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: Sugar Priming Amount: N/A Creation Date: 10/8/2016 7:21 PM Notes:
Gammon 9	American IPA	4.75 Gallons	1.068	1.015	7.04	47.58	4.64 °L	717	0
Author: Gammbeer Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2016 4:31 AM Notes:
Baltic Porter	Baltic Porter	5.5 Gallons	1.07	1.016	7.11	38.56	46.93 °L	717	0
Author: pctaylo2 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2015 8:31 PM Notes:
SoCo South Lamar IPA	American IPA	5.5 Gallons	1.056	1.012	5.75	36.47	9.52 °L	717	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2015 12:59 PM Notes:
Family Pale Ale	American IPA	5.5 Gallons	1.056	1.013	5.66	68.36	10.25 °L	717	0
Author: odiggz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.33 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: 6/28/2015 9:11 PM Notes:
IPA Autumn	American IPA	24 Litres	1.064	1.018	6.02	55.69	10.57 °L	717	0
Author: #dina Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3 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: 1/26/2015 9:59 AM Notes: 5g CaCl2 150g Priming sugar
Have A Great Trip-el	Belgian Tripel	5 Gallons	1.075	1.009	8.59	37.1	5.44 °L	717	0
Author: rpmetz72 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: Bottle Condition Priming Amount: 5.59 Corn Sugar Creation Date: 1/24/2015 11:44 AM Notes: Make a 3 liter starter using 2 vials & 10.9 oz of DME. Pitch @ 64 F and let free rise to 70 F over 7 days. About 3-4 days into primary, when signs of fermentation slow, add the sugar. *** NOTE *** Since the sugar isn't calculated into the wort gravity, the published ABV is off. With the sugar calculated in, we expect 9.75% ABV. Adding the sugar to fermentation rather the boil will help fully attenuate the beer.
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