Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vanilla Chai Robust Porter	English Porter	5 Gallons	1.057	1.015	5.56	33.97	28.01 °L	834	0
Author: brettv44 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 74 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: 12/18/2018 11:17 PM Notes: Add chai spice tincture to taste after kegging
Tree House Ipa Shouldn't Be Hard	Specialty IPA: New England IPA	5.5 Gallons	1.076	1.019	7.39	44.2	4.76 °L	834	0
Author: Twstahle Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2023 11:00 PM Notes:
New Year's Ale	American Brown Ale	50 Litres	1.059	1.012	6.21	51.01	18.53 °L	834	0
Author: Mino Brewer Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 2.07 bar Creation Date: 12/23/2021 3:37 AM Notes: High gravity brew which will be diluted with the spring water to achieve O.G.1.056 in fermenter. Fantastic beer. It needed 6 weeks to fully mature and hop harshness to mellow. Beautiful beer! Keeper!!!
Z’s HIPA	Specialty IPA: New England IPA	5.5 Gallons	1.067	1.023	5.81	23.93	4.83 °L	834	0
Author: Samwhois75 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/21/2021 1:41 AM Notes:
NEIPA	Specialty IPA: New England IPA	2 Gallons	1.062	1.017	5.96	39.82	4.55 °L	834	0
Author: John Fenlon Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2020 12:05 AM Notes:
TUTZ NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.081	1.02	7.96	30.03	7.17 °L	834	1
Author: Tutz Boil Size: 7.5 Gallons Boil Time: 80 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2020 8:01 PM Notes:
Hard Cider	No Profile Selected	5.25 Gallons	1.062	1.01	6.78	0	6.69 °L	834	1
Author: comonuke Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.19 psi Creation Date: 6/24/2019 8:58 PM Notes:
Buffalo Springs Doppelbock	Doppelbock	5.25 Gallons	1.097	1.022	10.8	22.67	25.76 °L	834	0
Author: Camp Rock Grove Brewing Boil Size: 6.36 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: Forced CO2 Priming Amount: N/A Creation Date: 5/7/2019 7:45 PM Notes: Primary fermentation 30 days at 50F Secondary fermentation 90 days at 36F
Cursed Kraken	Specialty IPA: Black IPA	23 Litres	1.075	1.017	7.53	22.26	37.52 °L	834	1
Author: Khanage Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2019 1:54 AM Notes:
Hornindal IPA	American IPA	3.5 Gallons	1.063	1.012	6.68	75.98	5.17 °L	834	1
Author: biergato Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2019 2:42 AM Notes:
8 X 17litre CUBES	American Pale Ale	145 Litres	1.061	1.011	6.56	25.94	8.27 °L	834	0
Author: Boil Size: 150 Litres Boil Time: 45 Boil Gravity: 1.059 Efficiency: 80 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: 1/25/2015 10:58 PM Notes: 8 X 17 litre CUBES @ 1064 + 7 litre water = 24 litre to fermenter @ 1046 IBU after add water = 22 ABV = 5% FG=1008 ----------------------------------------- urn 1 --> 40 litre water + grains BIAB 70c for 1hr, then remove bag raise temp to 95c, transfer to bk. urn 2 --> 60 litre water to 95c, transfer to bk. bk --> start with 50 litres (while urns heating), add DME to 1050, start boil add bittering hops, then rest of water and fementables. Flavour hops at end.
Jules	American IPA	20 Litres	1.057	1.01	6.15	47.03	12.46 °L	834	1
Author: sftsk Boil Size: 24 Litres Boil Time: 70 Boil Gravity: 1.041 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Keg with forced carbonation Priming Amount: 5l kegs Creation Date: 5/9/2018 12:18 PM Notes: Ferment at 20˚C ~ 10-15 days 3rd day of fermentation (Krausen): Dry Hop 50g Magnum after stable SG: Dry Hop 50g Citra + 50g Mosaic
Madfermentationist Funky Dark Saison	Saison	5.5 Gallons	1.066	1.011	7.24	36.06	23.4 °L	834	1
Author: Alex Amyot Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2017 8:29 PM Notes: https://www.themadfermentationist.com/2014/02/funky-dark-saison-6-unknown.html Funky Dark Saison 6 - The Unknown Dark Saison 6, still sitting around in primary, after fermentation is complete.Another year, another batch of funky dark saison, our sixth so far! For this iteration Alex and I decided to go with our lowest OG to date, 1.051. Mixed-fermentation beers often overshoot the alcohol content you'd expect from a similar gravity clean beer because of the high attenuation of Brettanomyces. While ale and lager yeast are only able to ferment carbohydrate chains up to three glucose molecules long (maltotriose), Brett is capable of tackling chains three times that length (aka "unfermentable" dextrins). In doing so it continues to produce alcohol and carbon dioxide long after a standard fermentation ends. For this batch we decided to ferment with slurry from two of the three variants of the Furlough Rye Saison. One appropriately contained dregs from Dark Saison 4, the other had two isolates from the Bootleg Biology's Pithos Blend. Using either yeast slurry or established sour beer is a great source for bugs because it allows you to taste what the microbes have already accomplished. It is like getting a writing sample rather than a transcript; it allows you to personally evaluate each applicant. Alex and I are hoping we get some of the tartness from the DS4 culture, while the Pithos elevates the earthy funk. As for our usual addition of dried fruit, I'm planning to give this batch a bit more time before I decide. Maybe cranberries, I want something bright to help cut through the rich flavors from the raisiny Special B and D180 candi syrup. My half of the last batch, Dark Saison 5, is still sitting on quince paste (membrillo). It already tastes great, I'm just waiting for the temperature in my basement to rise a few degrees so I can be sure fermentation is complete before bottling. Dark Saison #6 Recipe Specifics -------------------- Batch Size (Gal): 10.50 Total Grain (Lbs): 19.25 Anticipated OG: 1.051 Anticipated SRM: 17.6 Anticipated IBU: 18.3 Brewhouse Efficiency: 75 % Wort Boil Time: 75 Minutes Grain/Sugar -------------- 26.0% - 5.00 lbs. Maris Otter 26.0% - 5.00 lbs. German Munich Malt 26.0% - 5.00 lbs. German Vienna Malt 10.4% - 2.00 lbs. Wheat Malt 5.2% - 1.00 lbs. D180 Candi Syrup 5.2% - 1.00 lbs. Special B Malt 1.3% - 0.25 lbs. Acidulated Malt Hops ------ 1.00 oz. Horizon (Pellet, 10.00% AA) @ 45 min. Extras ------- 1.00 tsp Yeast Nutrient @ 15 min. 1.00 Whirlfloc @ 15 min. Yeast ------ White Labs WLP585 Belgian Saison III White Labs WLP568 Belgian Style Saison Ale Yeast Blend Water Profile ---------------- Profile: Washington, DC Mash Schedule ----------------- Sacch Rest 75 min @ 153 F Notes ------- Brewed 12/8/13 with Alex and the MT Kickstarter Crew. 4 g of CaCl added to both the carbon filtered mash and sparge water. Otherwise untreated. Collected 11 gallons of 1.045 runnings with a batch sparge. Plus an extra gallon of final runnings. D180 candi syrup added near the start of the boil. Topped off with the final runnings with 15 minutes left in the boil. Chilled to 75 F, shook to aerate, pitched 5 oz each slurry from two versions of Furlough Rye Saison (White Labs Saison III and Saison Blend) with DS4 dregs and Bootleg Biology Pithos Isolates. Very clear wort. Left at 67 F ambient to ferment. 4/30/14 Racked to secondary finally, and added ~15 Hungarian oak cubes from our homemade red wine (Cellar Craft Showcase Red Mountain Cabernet). 10/7/14 Cooked down 2 qrt of cranberries with the zest from two oranges for 25 minutes. Added to the secondary. 4/12/15 Added 2 g of rehydrated Champagne yeast. 1.006, I'll let it warm up for a few days to make sure it really is done. Tastes very nice! 4/16/15 Bottled with 4 1/8 oz of table sugar. Aiming for 2.8 volumes of CO2.
APIENIGMA	American IPA	2.75 Gallons	1.068	1.018	6.68	65.24	7.45 °L	834	0
Author: Germainium Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: Co2 Priming Amount: N/A Creation Date: 12/16/2017 9:31 PM Notes: End Mash PH 5.6 Recipe was originally targeting 65% efficiency at 3 gallons into the fermenter but I wound up with less wort so I adjusted efficiency and wort to fermenter in recipe. Still trying to figure out the new brew kettle. Followed recipe as listed with no issues other than exact temps on whirlpool. Temps were near the range and the last whirlpool hop I just let the chiller run for the remaining time until it reached pitch temp. I aerated for 30 mins then pitched a ballooned Wyeast smack pack and let it aerate for about 5 more mins. Fermentation going strong 12 hours in. Dropped first dry hop 48 hours in onto high krausen during fermentation activity. After 5 days I took a sample and the gravity reading and had hit 1.018 estimated FG. The sample tasted fantastic! I raised the ferm temp to 70F to finish out fermentation and after 2 days I dropped it down to 52F to drop yeast and hops. At day 9 I put the second dry hop charge in my hop screen, placed in the keg, and purged the keg with c02 before racking the beer through the hops and into the keg. I then purged the headspace and sealed the keg before putting 10psi in the keg. I placed the temp probe on the keg and raised the temp to 68 to let the dry hop sit for 24-48 hours before dropping to 38 degrees and putting on gas in the kegerator at 2.4 vols. This beer is absolutely incredible! By far the best hop combo I've done and definitely the best results in drawing flavor and aroma with this process!
IPAte Loyo♠	American IPA	21 Litres	1.058	1.011	6.27	57.66	15.74 °L	834	0
Author: Leochich Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2017 11:03 PM Notes:
ENJOY CREAM ALE V2	Cream Ale	10 Litres	1.046	1.01	4.68	18.04	3.33 °L	834	0
Author: crfnunes Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2017 8:21 PM Notes:
Calle Oeste	Vienna Lager	2.75 Gallons	1.053	1.01	5.54	31.68	12.21 °L	834	0
Author: FPMBomb Boil Size: 3.33 Gallons Boil Time: 45 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2017 12:32 AM Notes:
Breaking InBev	Belgian Pale Ale	5.25 Gallons	1.052	1.009	5.62	35.34	9.89 °L	834	0
Author: BBQ-N-BREW Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2017 7:22 PM Notes:
Dead Flowers	Best Bitter	21 Litres	1.045	1.011	4.46	34.18	7.89 °L	834	1
Author: stinksoup Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 69 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: 1/23/2017 8:11 PM Notes:
2K Blonde ALE	Belgian Pale Ale	25 Litres	1.044	1.007	4.85	32.8	3.32 °L	834	0
Author: askogvoll Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2016 3:24 PM Notes:
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