Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Azacca Cashmere IPA	American IPA	25 Litres	1.07	1.013	7.47	61	9.51 °L	798	0
Author: Neeb Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2019 11:17 PM Notes:
Bed To Chair	Specialty IPA: New England IPA	4.5 Gallons	1.093	1.029	8.5	49.1	6.56 °L	798	0
Author: JaredK Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 69.8 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 3.7 oz Creation Date: 7/31/2022 3:47 PM Notes:
American Wheat	Blonde Ale	10 Litres	1.064	1.005	7.77	35.01	7.56 °L	798	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 3.65 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: 3/26/2022 6:43 PM Notes:
Biere De Mars	Bière de Garde	10.2 Gallons	1.074	1.015	7.65	31.23	7.94 °L	798	0
Author: Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.06 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: 5/12/2021 5:54 AM Notes: 4 lbs honey in whirl pool; 1/2 lb. honey in each of three 5 gal kegs
Kinn Solsnu	Bière de Garde	27.02 Litres	1.067	1.011	7.33	25.33	7.99 °L	798	0
Author: Rist4Fun Boil Size: 30.32 Litres Boil Time: 90 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2021 11:21 AM Notes:
Base NEIPA	Specialty IPA: New England IPA	6 Gallons	1.074	1.015	7.75	17.67	5.84 °L	798	0
Author: Apmarand Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 3/8/2021 12:21 AM Notes: Collect water and add treatments the day before. Dough-in at 160F (RT grains) and mash at 152 for 1hr. Wrap kettle with reflectix to stabilize temp. Whirlpool 1st addition for a total of 1hr (chill to ~180F prior to the first addition). After 30 min, cool to 150F and add the 2nd addition for 30 minutes. Loose dry hop at 24-48 hrs (high krausen) and again at 5 days (with a few gravity points left to go). Apply light (1-2psi) CO2 to fermenter when opening lid for dry-hopping. Fermentation temp schedule is ca 67F for 4 days, 68F for 1 days, 69F for 1 day, and 70F until FG (1-3 days). Closed transfer to CO2 sanitizer purged keg at stable FG with inline filter and SS mesh filter over fermenter racking arm. Cold crash at 35F with burst carbonation at 30psi for 36 hours adjusted down to 10psi serving pressure.
Citra DIPA	Imperial IPA	23 Litres	1.08	1.019	8.06	57.63	9.01 °L	798	1
Author: Wolf Pack Brewing Boil Size: 38.08 Litres Boil Time: 90 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 12/29/2020 7:30 PM Notes: https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa http://www.thebrewingnetwork.com/post1668/ In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer. Needs a 2L Starter using 200g of DME https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide. 1.25 qt/lb mash thickness. Single infusion mash at 148F for 120 mins. Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons. Milwaukee MW102 pH meter MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule. After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion). With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons. Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges. Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints: If a vessel needs to be opened, purge the headspace with CO2 before closing. Before adding hops to beer, place them in a tall container and flush with CO2. Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first. Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff. Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days. Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption). After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day. After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day. After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out. We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.
Scottish Strong Ale	Wee Heavy	5.25 Gallons	1.075	1.019	7.4	33.7	20.02 °L	798	0
Author: JstnMoyer Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.066 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: 9/11/2020 6:36 PM Notes:
Clean Livin'	No Profile Selected	5 Gallons	1.069	1.013	7.35	86.74	9.99 °L	798	0
Author: Rich Bowie Boil Size: 4.85 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/7/2020 3:35 PM Notes:
Out On A Limb- Apricot Saison	Saison	5.5 Gallons	1.064	1.008	7.31	27.67	5.61 °L	798	2
Author: Ed G Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/29/2020 3:45 AM Notes: Use maple sap for mash water. Ferment at 67 for first 2 days, gradually increase to 76 over the next 3 to 7 days. Hold at 76 until fermentation complete. Allow beer to age for at least 2 weeks.
Magnum 70	American IPA	20.5 Litres	1.071	1.016	7.31	72.05	8.97 °L	798	0
Author: pettolargo Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 83.9 Mash Thickness: 3.6 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: 1/29/2015 3:01 PM Notes:
Pirate Strong Ale	American Strong Ale	6 Gallons	1.08	1.018	8.21	25.62	10.91 °L	798	1
Author: Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.064 Efficiency: 70 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: 2/13/2018 9:32 PM Notes: https://www.homebrewtalk.com/forum/threads/pirate-strong-ale.318340/
Azacca IPA	Double IPA	5.5 Gallons	1.088	1.024	8.39	154.93	6.42 °L	798	1
Author: devanjwanek Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2017 4:58 PM Notes: 2gal grain absorption 0.5gal mash tun loss 6.5gal desired wort 9gal total water 1.25qt/lb - 6gal strike 3gal sparge
Petrichor	Belgian Blond Ale	5.5 Gallons	1.06	1.005	7.36	33.77	4.43 °L	798	0
Author: seetu Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 82 ° F Priming Method: Table sugar Priming Amount: 3.8 oz Creation Date: 11/15/2017 7:16 AM Notes: 1) Pitch @ 64, let free rise. Ferment under 15psi. 2) Lager for 1 week @ 34F.
Belgian Dark Strong	Belgian Dark Strong Ale	5.5 Gallons	1.077	1.015	8.05	24.91	27.81 °L	798	0
Author: macorix Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2017 4:33 PM Notes:
Bube's Weizenbock	Weizenbock	90 Gallons	1.063	1.007	7.32	12.7	17.65 °L	798	0
Author: mitchromig Boil Size: 100 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 9/22/2017 8:46 PM Notes:
West Coast IPA - Knot Murky Clone	American IPA	5.5 Gallons	1.072	1.016	7.37	54.64	8.23 °L	798	0
Author: ServaesaPorFavor Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2017 9:16 PM Notes:
Weizenbock	Weizenbock	12 Gallons	1.081	1.019	8.07	17.02	19.04 °L	798	0
Author: Boil Size: 14.5 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2017 9:46 PM Notes:
Winter Beard	Baltic Porter	6 Gallons	1.079	1.023	7.34	39.38	30.52 °L	798	0
Author: bcwaldon Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 9/25/2016 1:16 AM Notes:
1st Recipe (irish Red)	Irish Red Ale	19 Litres	1.074	1.014	7.84	0	9.24 °L	798	1
Author: avarvizi Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.088 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: 12/10/2015 9:06 PM Notes:
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