Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bourbon Barrel Porter	American Porter	4.5 Gallons	1.073	1.02	6.86	70.09	40 °L	809	1
Author: Todd Cogswell Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2017 7:56 PM Notes:
Barebottle Pineapple Pirate Punch	No Profile Selected	5.5 Gallons	1.089	1.04	6.38	0	4.96 °L	809	1
Author: BigDaddy84 Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 1.2 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: 3/15/2024 2:16 PM Notes:
Nouvelle American Pale Ale	American Pale Ale	6 Gallons	1.061	1.011	6.6	47.12	9.8 °L	809	2
Author: jneighbors Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 56 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/5/2023 9:13 PM Notes: Brew Day: 02-24-23, Start 6:30 A Starting Temperatures: Air: 51.8 F, RH: 83%, Grist: 57.2 F RECIPE: Beer & Brewing. Winter 2023, pg. 86 (Used 120 Lovibond crystal inadvertently vs. 20-30L) (Used different yeast: Imperial Yeast L24, Hygee, Lager yeast) MASH INFUSION, STRIKE WATER: Grain Weight: 12.63 lb. Mash Water/Grain Ratio: 1.50 Quarts / Pound First Rest Temperature:155 °F Grain Temperature: 59.9 °F Volume of strike water: 18.95 (Quarts) Temperature of strike water: 167.7 °F MASH: Grain Weight: 12.63 (lb) Target Rest Temperature: 152 °F Rest Duration: 90 min. Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp Epsom Salt: 4.1 g Mg+2 SO4• 7H2O ~0.9 tsp Acid Type: Lactic Acid Strength: 88 % Acid Amount: 4.5 ml Target Mash pH: 5.2 Actual mash temp: 153 F Avg. Liquor PH: 8.2 Mash pH (ending): 5.92 MASH TIMES Start Time: 7:07 AM End Time: 8:47 AM Hours:Minutes 1:40 Minutes 100.00 LAUTER TIMES Start Time: 8:50 AM End Time: 9:35 AM Hours:Minutes 0:45 Minutes 45 BOIL: Boil Length: 60 Min. Boil Vol.: XX gal. at 212 F 1tablet Whirfloc Yeast Nutrient: 5 g. Fermkaid @10 min. Finish Boil Vol.: 7.25 gal. Boil Ending Gravity/Starting Gravity (BEG/SG): Hydrometer: 1.060 pH: 5.7 BOIL TIMES Target 60 Start Time: 9:42 AM End Time: 10:42 AM Hours:Minutes 1:00 Minutes 60 KETTLE BOIL OFF/LOSS % Start Kettle Volume (Approx. 200F) 8.75 Gallons End Kettle Volume (Approx. 170F) 7.25 Gallons Kettle Loss 1.5 Gallons Kettle Loss 6.0 Quarts Boil Period 1.0 Hours Loss in qt./hr. 6.0 % Reduction 17.14% BREW DAY TIMES Start Time: 8:20 AM End Time: 12:40 PM Hours:Minutes 4:20 Minutes 260 FERMENTATION: Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space. FERMENTATION: Hydrometer SG: 1.0XX F: Temp Controller set to 57: 57-58 F, Day 1 09-XX-22: Temp Controller set to 68: 68-69 F, Day XX 09-XX-22: Dry hop added, Day XX 09-XX-22: Temp Controller set to 70: 69-70 F, Day XX 09-XX-22: Apparent physical activity stopped, Day XX 09-XX-22: Start Diacetyl rest, Day XX 09-XX-22: End Diacetyl rest, Day XX 09-XX-22: Cold crash start, Day XX 09-XX-22: Transfer Beer to keg. Day XX 09-XX-22: 3 Min. @30 psi speed carbonation, Day XX 09-XX-22: Hydrometer Gravity: 1.008, Day XX 09-XX-22: PH: 4.87, Day XX 09-XX-22: Set keg CO2 to 11 p.s.i. , Day XX 09-XX-22: Reduce keg pressure to 11 p.s.i. , Day XX Hydrometer FG: 1.0XX MASH/LAUTER/GRIST/BOIL NOTES: XX FERMENTATION NOTES: XX TASTING NOTES: XX. MISC. NOTES: XX
Longi Take The Wheel	Flanders Brown Ale/Oud Bruin	21 Litres	1.051	1	6.69	0	21.5 °L	809	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A 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: 11/1/2022 7:41 PM Notes:
Tropical Vacation DDH NEIPA	Specialty IPA: New England IPA	12 Gallons	1.066	1.016	6.58	49.42	4.89 °L	809	1
Author: nkldrgr Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 13.9 psi Creation Date: 7/6/2021 12:37 PM Notes: New England Style IPA Notes: NE-IPA will be judged according to the 21B Specialty IPA guidelines as a distinct Type of Specialty IPA. As with other Types, Entrant must specify a Strength as session, standard, or double. If unspecified, the entry will be judged as standard strength. The ABV ranges for strengths are the same as for other Specialty IPA’s. Entrant may specify hop varieties used and/or method of use (e.g. bittering, whirlpool, dry hop), if Entrant feels this information is critical to appreciating the beer. Supplying this information is entirely optional, and doing so may affect judging positively or negatively depending on the judges’ perception of the expected varietal or process-related characteristics. Impression A refreshing hop-driven pale ale showcasing fresh, juicy, fruity hop flavors and aromas. Moderate bitterness and low malt flavors only play a supporting role, preserving approachable drinkability. Deceptively soft, creamy mouthfeel gives way to a crisp, dry finish characteristic of all American IPA’s. Singularly hazy but still attractive to those who appreciate an intense hop experience. Aroma High to intense fresh hop aromas, emphasizing fruity notes reminiscent of tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, or spicy hop aromas should complement the fruity character. The best examples are not grassy or vegetal. Yeast-derived aromas include low to moderate esters that complement the hoppy aromas, and are often also characteristic of tropical and stone fruits. Low to medium-low fresh grainy or crackery malt aromas provide background notes, with little to no caramel or toast. May have a low bready aroma when wheat or other adjunct grains are used. No diacetyl. Stronger versions may exhibit an alcohol note, but should not be solventy or hot. Appearance Pale straw to orange in color. Typically quite hazy to nearly opaque–suggesting orange juice–however some beers might clarify as they age, leaving only faint haze. Fluffy and persistent white head, often depositing intricate lacing on the glass. Flavor As with aroma, medium-high to intense fresh hop flavors should be in the forefront, with emphasis on tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, earthy, and spicy hop flavors should complement the fruity flavors, and grassy or vegetal hop character is absent. Bitterness may be medium-low to medium-high, and should be smooth and never sharp or harsh. Malt flavor is low to medium-low and is typically fresh and grainy, crackery, or bready, with medium-low to very low perceptible sweetness. Overall balance is bitter, but less so than standard American IPA. Low to moderate yeast-derived fruity flavors should complement the hops. Finish should be dry to medium-dry, with long-lingering fruity hop flavors. Mouthfeel Soft, smooth mouthfeel with medium-light to medium-full body and moderate carbonation. Low ratios of sulfate to chloride ions can give a distinctly juicy, mouth-watering sensation, while high-protein adjuncts and suspended yeast may provide some creaminess. The finish should be smooth and clean and never astringent. Stronger versions may exhibit some alcoholic warmth, but the strength should be well-hidden. Comments NE-IPA’s are best consumed fresh, with delicate hop aromas and flavors falling off quickly, and high amounts of suspended solids potentially causing poor stability. Most classic examples straddle the line between standard and double IPA’s, but with lower bitterness and well-hidden alcohol they have a deceptive drinkability more like standard IPA’s. Bitterness is balanced by a soft, creamy mouthfeel rather than malt sweetness. Hazy appearance may be caused by suspended yeast, hop polyphenols, proteins from adjunct grains, or–rarely–unconverted starches added to the boil. Some of these sources of haze will settle out over time, so a somewhat older beer may be only slightly hazy while a fresh version could be totally opaque. Haziness approaching opacity is a signature of the NE-IPA style, but results from ingredients and processes chosen to provide an intensely enjoyable hop experience. Appearance is not an end in itself for NE-IPA. Most characteristics scale fairly linearly with strength, however hop aromas are often nearly as intense in session-strength NE-IPA’s as in double-strength versions, and even session NE-IPA’s may have a relatively creamy mouthfeel. Ingredients Pale or 2-row base malt, typically North American or British, provides a blank canvas for these hop-driven ales. Little to no “character” malts such as kilned or crystal malts are used, however large portions of malted or unmalted wheat, oats, or other adjunct grains may be employed to provide body and creaminess. Stronger versions may include simple sugars to boost fermentability. Hop varieties often include new products of breeding programs that were selected for unique and exotic flavors and aromas and high essential oils. Hop bills may be complex, or may emphasize varietal characteristics of a single cultivar. The bulk of hopping comes later in the brewing process, especially at flameout/whirlpool with protracted hop stands, and dry hopping. First wort hops or bittering charges are small or even nonexistent, while some brewers prefer hop extracts for bittering. Ale yeast strains may be American or English, but produce more esters and are less flocculent than the cleaner yeasts often used for standard American IPA’s. Water profiles often have much lower sulfate-to-chloride ratios than other IPA’s, providing a juicy, mouthwatering impression. Comparison Compared to standard American IPA’s, NE-IPA’s emphasize hop flavor and aroma to the near exclusion of all else. Flavors and aromas tend to be fruity and exotic, with less focus on the piney and resinous character that may be found in standard American IPA’s. While the balance is still bitter, overall bitterness tends to be lower, and never has the sharpness of some classic American IPA’s. Malty flavors also take a secondary role with little to no caramel or toast. Yeast character is often more present than in standard American IPA, with esters complementing the fruity hop notes. Color tends to be a bit lighter, and any level of haze is acceptable, though bright clarity is not typical. Mouthfeel is softer, fuller, and creamier than other American ale styles. Examples Session: 3.0-5.0% ABV Lawson’s Finest Liquids Super Session, Night Shift Whirlpool, Treehouse Eureka! Standard: 5.0-7.5% ABV The Alchemist Focal Banger, Bissel Brothers The Substance, Fiddlehead IPA, Hill Farmstead Susan, Treehouse Julius, Trillium Congress Street Double: 7.5%+ ABV The Alchemist Heady Topper, Grimm Artisanal Tesseract, Lawson’s Finest Liquids Sip of Sunshine, Treehouse King Julius Vital Statistics IBU: 35-120 OG: 1.040-1.085 ABV: 3%-10% FG: 1.008-1.018 SRM: 4-10
American IPA (2 Time Award)	English IPA	30 Litres	1.068	1.016	6.82	67.86	7.25 °L	809	1
Author: Boil Size: 33.1 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.26 bar Creation Date: 3/25/2020 4:44 PM Notes:
Hibiscus Saison	Saison	5.5 Gallons	1.054	1.007	6.25	30.11	7.03 °L	809	0
Author: BigFatDanS Boil Size: 7.74 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2018 11:09 PM Notes: Make sure yo put the hibiscus in a bag as it will clog everything if you don't.
HALLO SPACEBOY 2.0	American IPA	24 Litres	1.058	1.009	6.37	65.02	5.57 °L	809	0
Author: SirLorenz Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 3.21 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2018 7:32 AM Notes: acqua blues yellow balanced
In The Making	American Pale Ale	12 Litres	1.064	1.012	6.79	59.07	8.88 °L	809	1
Author: DeLaHandschue Boil Size: 16 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: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2018 12:46 PM Notes:
SMaSH IPA: Red X	Specialty IPA: Red IPA	5.5 Gallons	1.064	1.015	6.5	61.93	15.57 °L	809	1
Author: Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2017 12:38 AM Notes:
Lefty Blonde	Belgian Blond Ale	12 Gallons	1.064	1.012	6.83	17.9	4.84 °L	809	1
Author: Boil Size: 13.65 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2015 7:01 PM Notes: First fermentation will use WLP500 yeast Three of the ten gallons will be fermented using a sour strain.
Rye Not Rauch	Other Smoked Beer	6 Gallons	1.063	1.016	6.23	19.09	17.21 °L	809	0
Author: root cellar Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.127 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2017 12:01 AM Notes:
Mango Habanero IPA	American IPA	180 Litres	1.062	1.013	6.41	60.11	9 °L	809	1
Author: Sergio Medina Boil Size: 220 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 1256.8 g Creation Date: 4/4/2017 6:43 PM Notes:
Lil' Jimmy's Malty Brown	American Light Lager	5.5 Gallons	1.064	1.012	6.78	23.23	18.93 °L	809	0
Author: Lil' Jimmy Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 1/8/2017 1:00 AM Notes: Jan 2017 O.G. 1.064
The Belfry	American Stout	5 Gallons	1.067	1.019	6.31	51.42	38.74 °L	809	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 25 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: 12/28/2016 4:24 PM Notes:
Yessir (Yet Another Stout Recipe)	American Stout	5.5 Gallons	1.059	1.011	6.31	37	35.98 °L	809	0
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.4 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: 12/11/2016 5:48 PM Notes:
Oatmeal Stout III	Oatmeal Stout	5 Gallons	1.066	1.017	6.48	49.97	43.89 °L	809	0
Author: cowace2 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2016 4:05 PM Notes:
Evil Twin	Mixed-Style Beer	6 Gallons	1.063	1.015	6.31	34.99	19.78 °L	809	0
Author: mgobirch Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 25 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: 8/24/2016 1:33 PM Notes:
Hobbit Toes	Saison	5.5 Gallons	1.064	1.011	6.87	74.12	4.43 °L	809	0
Author: Brewer77 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 8:58 PM Notes:
Nelson Ryeson	Saison	28 Litres	1.057	1.006	6.73	18.37	5.72 °L	809	0
Author: SundbØL Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2015 7:28 AM Notes: Fermantation temp rise with 1 degree per day after 3 days.
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