Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mosaic Amber	American Amber Ale	6 Gallons	1.061	1.011	6.43	20.71	18.12 °L	827	1
Author: CBeevers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.121 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2018 1:09 PM Notes:
Highland Brewery October Fest	Märzen	6 Gallons	1.058	1.009	6.4	22.31	10.62 °L	827	5
Author: TPH Boil Size: 7 Gallons Boil Time: 70 Boil Gravity: 1.05 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2023 3:16 PM Notes: Pressure ferment 10-15 PSI Clarify with gelatin per package instructions
A Warm Winter's West Wind	Winter Seasonal Beer	15 Litres	1.062	1.015	6.07	25.55	12.87 °L	827	0
Author: Brewer #385563 Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 75 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: 1/12/2023 2:30 PM Notes:
Amber Ale Mosquito	American Amber Ale	21 Litres	1.059	1.01	6.37	62.43	14.4 °L	827	0
Author: Birrastegi Birray Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 153.1 g Creation Date: 2/25/2022 3:07 PM Notes:
19.11.2021 Pirmais Varijums	No Profile Selected	55 Litres	12.657	0.985	6.21	37.03	18.31 °L	827	0
Author: Radubeer Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 10.8 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2021 10:20 AM Notes:
The Kiwi Farmer's Tan	Saison	6.25 Gallons	1.054	1.005	6.35	0	3.71 °L	827	0
Author: Hoodwinked Brewing Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 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: 10/31/2021 2:25 PM Notes: water profile is CA 97 mg6 na50 75ca 5160 s04
5G Porter - Vanilla	American Porter	5.5 Gallons	1.061	1.014	6.07	52.9	32.13 °L	827	1
Author: Paul Schiele Boil Size: 7.01 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 83 Mash Thickness: 1.33 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: 9/29/2020 5:01 PM Notes:
Export Lager (for 7bbl)	Dortmunder Export	120 Gallons	1.055	1.008	6.19	31.3	4.78 °L	827	0
Author: Whistle Punk Boil Size: 135 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 73 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: 9/16/2020 5:29 PM Notes:
Non-hazy West Coast IPA	American IPA	41.6 Litres	1.062	1.016	6.12	81.28	6.59 °L	827	1
Author: Fine&Dandy Boil Size: 47.3 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 3.14 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: 4/26/2020 9:42 PM Notes:
BBBB	American IPA	1000 Litres	1.056	1.008	6.23	42.94	3.52 °L	827	0
Author: Mhj9821 Boil Size: 1060 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 9/13/2019 9:26 AM Notes:
Belgian Amberish	Belgian Blond Ale	11 Litres	1.062	1.015	6.14	34.18	5.18 °L	827	0
Author: Boil Size: 16.8 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2015 12:25 PM Notes:
Snowplow Milk Stout	Sweet Stout	23 Litres	1.072	1.023	6.43	32.29	48.57 °L	827	1
Author: StoneCock Brewing Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2018 12:16 PM Notes:
Chocolate Maple Porter	American Porter	5.5 Gallons	1.058	1.009	6.36	4.31	50 °L	827	1
Author: GoblinCat Brewing Co. Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.106 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Maple Syrup Priming Amount: 1C Creation Date: 9/9/2018 7:39 PM Notes:
Golden Mosaic IPA	American IPA	11 Gallons	1.063	1.016	6.2	99.75	5.1 °L	827	0
Author: Trey59 Boil Size: 13.25 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.5 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: 10/12/2017 8:59 PM Notes: 3L starter, decanted a liter.
IPA - Citrus Hopped	American IPA	6 Gallons	1.061	1.012	6.4	86.31	6.39 °L	827	0
Author: eric zitelli Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.048 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: 10/5/2017 7:23 PM Notes:
Grapefruit Pulpin'	American IPA	5 Gallons	1.066	1.018	6.31	28.77	7.5 °L	827	1
Author: TroutBum Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Priming Sugar Priming Amount: 5 Oz Creation Date: 8/22/2017 2:15 PM Notes: This bright showcase of apricot, peach, cantaloupe and lemon dives into crisp grapefruit flavor. A perfect complement to citrusy hop aroma, this IPA has stripes of ruby red grapefruit and hoppy, lingering bitterness. An escape from the winter blues or the perfect complement to a bright sunny summer afternoon, each pint of Pulpin’ is like a fresh Florida grapefruit grove bottled up into a single refreshing serving. PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid yeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed. ON BREWING DAY 2. Collect and heat 2.5 gallons of water. 3. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard. 4. Bring to a boil and add the 6 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Gold malt syrup. 5. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 0.5 oz Chinook hops and boil for 60 minutes. - Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold malt syrup 20 minutes before the end of the boil. - Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes before the end of the boil. - Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes remaining in the boil. Remove from heat. 6. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 7. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 8. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. 9. Add more cold water as needed to bring the volume to 5 gallons. 10. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 11. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 12. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 13. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 14. Move the fermenter to a warm, dark, quiet spot until fermentation begins. BEYOND BREWING DAY, WEEKS 1–2 15. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock. 16. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops. 17. Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. BEYOND BREWING DAY — SECONDARY FERMENTATION 18. Secondary fermentation. Allow the beer to condition in the secondary fermenter for 1-2 weeks before proceeding with the next step. Timing now is somewhat flexible. 19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the secondary fermenter 5-7 days before bottling. ***NOTE*** Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY 20. Sanitize siphoning and bottling equipment. 21. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket. 22. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix, don’t splash. 23. Fill and cap bottles. 1–2 WEEKS AFTER BOTTLING DAY 24. Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cool or cold. 25. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle
Double Pungent Porter	American Porter	5.25 Gallons	1.059	1.011	6.3	32	28.49 °L	827	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.48 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/28/2017 11:54 PM Notes:
D.E. Rye Pee Aye	American IPA	5 Gallons	1.064	1.015	6.42	99.43	7.17 °L	827	0
Author: LSU365 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: Carbonation drops Priming Amount: 1/bottle Creation Date: 4/21/2017 3:00 AM Notes:
Belgian Pale	Belgian Pale Ale	6.5 Gallons	1.053	1.007	6.1	32.91	16.15 °L	827	0
Author: emsroth Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2017 7:33 PM Notes:
ANZAC Pale Ale	English IPA	5.5 Gallons	1.063	1.014	6.42	49.95	7.42 °L	827	0
Author: Italian_Stallion Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 78 Mash Thickness: 1.25 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: 12/10/2015 7:57 PM Notes: Pitch Mason Jar (~350ml) of harvested slurry.
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