Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sour & Funky Apricot Saison	Saison	5.5 Gallons	1.055	1.007	6.33	20.95	5.36 °L	844	0
Author: PunchYouInTheIPA Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 4/4/2023 1:40 PM Notes:
NEIPA VOSS Año Nuevo	Specialty IPA: New England IPA	25 Litres	1.087	1.032	7.25	0	5.23 °L	844	1
Author: Bitterland Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.081 Efficiency: 71 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 30 ° C Priming Method: co2 Priming Amount: 0.63 bar Creation Date: 12/1/2021 10:36 PM Notes:
Udolf Stärk	Belgian Dark Strong Ale	9.7 Litres	1.105	1.023	10.73	31.71	22.11 °L	844	1
Author: w@lter Boil Size: 11 Litres Boil Time: 80 Boil Gravity: 1.077 Efficiency: 63 Mash Thickness: 3 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: 6/10/2016 5:20 AM Notes:
#36 Black Dog	Experimental Beer	23 Litres	1.066	1.013	6.92	98.08	48.43 °L	844	1
Author: Bjarni B Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: 2.4 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: 9/7/2016 12:23 AM Notes:
Quinnys Hazy Daze	Specialty IPA: New England IPA	6 Gallons	1.063	1.013	6.57	53	4.47 °L	844	0
Author: Quinny78 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/19/2018 5:05 PM Notes:
Peanut Butter Bandit	Spice, Herb, or Vegetable Beer	11 Gallons	1.075	1.015	7.82	21.34	39.09 °L	844	0
Author: myreality91 Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 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: 9/7/2018 3:52 PM Notes:
NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.055	1.015	5.24	36.76	5.96 °L	844	2
Author: Brian Lupo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 54 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2018 2:19 PM Notes:
Burnaby Brewing NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.05	1.013	4.84	0	50 °L	844	1
Author: bmrust Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.7 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: 2/9/2019 7:00 PM Notes:
Two Of Tarts	Gose	10 Gallons	1.043	1.011	4.29	6.81	2.85 °L	844	0
Author: Todd Cogswell Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.25 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: 1/3/2020 3:48 AM Notes: RECIPE: Two of Tarts 10 gallon batch (37.85 liters) Original gravity (before fruit additions): 1.042 Final gravity: 1.009 IBU: 5 SRM: 2 ABV: 4.5% Fermentables: 7.75 lb (3.52 kg) Pilsen Malt 2.75 lb (1.25 kg) White Wheat Malt 2.75 lb (1.25 kg) Flaked Red Wheat 1 lb (0.45 kg) Carapils 0.5 lb (0.23 kg) Acidulated Malt One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree One 3 lb 1 oz can of Vintner’s Harvest Mango Puree Hops & Spices: 0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes 1 oz (28.35g) Sea Salt. Boil 60 minutes 0.92 oz (26g) Freshly crushed Indian Coriander. Flame out. Yeast & Bacteria: Wyeast 5223-PC Lactobacillus Brevis Wyeast 1272 American Ale II Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring. Additional Equipment: FermWrap or comparable fermentation heater Fermentation temperature controller Lactobacillus Preparation: 48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients: 45 grams dry malt extract 10 grams corn sugar 10 grams Calcium Carbonate (CaCO3, chalk) 1 gram yeast nutrient Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C) Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock. For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible. Brew Day 1: Single infusion mash at 152° F (67° C). Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops. Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.) Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work. Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind. Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle. Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C). Insulate the kettle on all sides and over the top with blankets, then let sit overnight. Brew Day 2: After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle. Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions. Ferment at 68° F (20° C). Add fruit to primary once the fermentation begins to settle down around day 4.
Sams Beer	Cream Ale	12 Gallons	1.042	1.01	4.11	10.12	2.73 °L	843	0
Author: Bonger Boil Size: 14.2631 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 4/18/2024 7:11 PM Notes:
Dead Red	No Profile Selected	5 Gallons	1.077	1.019	7.53	33.75	18.86 °L	843	0
Author: Neil Crane Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/9/2013 5:01 PM Notes:
Dark Czech Lager	No Profile Selected	16 Gallons	1.055	1.015	5.16	28.06	21.32 °L	843	0
Author: Boil Size: 18.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 1/28/2023 11:25 PM Notes:
Red Pale Ale	No Profile Selected	5.5 Gallons	1.057	1.01	6.23	62.24	17.5 °L	843	0
Author: meathead Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.25 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: 1/10/2021 12:53 PM Notes: 1/24 brew OSG=1058
Pippa	Standard/Ordinary Bitter	22 Litres	1.04	1.009	4.08	34.68	4.22 °L	843	1
Author: J Hiom Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 150.7 g Creation Date: 5/18/2020 1:45 PM Notes:
Maple Smoked Brown Ale	No Profile Selected	5 Gallons	1.051	1.012	5.21	39.4	21.66 °L	843	0
Author: Joe Rigby Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: MapleSyrup Priming Amount: 5.3 oz Creation Date: 11/29/2019 5:40 PM Notes: *We think the brew store only gave 2#'s of Brown and Munich Malts rather than the 2.5 that we wanted Mashed with 4.5 gal, no circulating. ~2 gal for sparge added at boiling to end of mash, started circulating for 20 min. Removed grains and let them drain in a collander in the large brew pot. Added to boil. Pre-boil is 1.042 @ 6 gal which is just below 75% efficiency. Added to boil at set schedule for hops. Cooled to 68, put in fermenter. OG was 1.047, confusing based on the pre-boil gravity. Boiled .75 lbs of maple syrup with a little water briefly, cooled and pitched in the fermenter. Raised the OG to 1.051. Homebrew shop may have left out .5 of the brown and munich, we are not sure, but that would have changed the efficiency. Left in primary for 8 days, transferred to keg with screen around diptube, added 1lb of maple syrup*. FG was 1.016, that went up to 1.023 after adding the syrup to secondary *Heated maple syrup to boiling for 5 min after adding a little water, cooled for a while and pitched into keg. Left secondary for a week with slight carbonation, but let out pressure periodically as it was fermenting the maple syrup. Transferred 3 gal to bottling bucket with picnic tap and added 75g of maple syrup accounting for slight loss of sticking to the pot (72g is target for 2.2 vol but I figured there was probably a little more carbonation than usual from secondary occurring in keg and 2.4 being the actual target). Kept remaining ~1.5 gal in keg and force carbonated.
Where The Helles My Original Recipe	Munich Helles	5.5 Gallons	1.048	1.012	4.75	19.4	4.49 °L	843	0
Author: 01steve Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/25/2016 11:09 AM Notes:
Awesome Recipe	California Common Beer	3 Gallons	1.055	1.017	5.07	13.02	18.25 °L	843	0
Author: Brew Lab Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 8/26/2015 11:24 PM Notes:
Moje Drugo	No Profile Selected	22 Litres	1.054	1.009	5.87	40.03	14.83 °L	843	1
Author: Sini88 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2 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: 8/22/2015 3:14 PM Notes:
S.o.s. Titanic	American Wheat or Rye Beer	19.2 Litres	1.045	1.008	4.84	32.3	6.01 °L	843	0
Author: pettolargo Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 55.6 Mash Thickness: 3.73 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: 4/15/2015 2:40 PM Notes:
Wallacesteiner	German Pilsner (Pils)	3 Gallons	1.054	1.018	4.83	38.86	3.21 °L	843	0
Author: DarkWraith Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2015 10:25 PM Notes:
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