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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Christmas Ale	Spice, Herb, or Vegetable Beer	25 Gallons	1.066	1.013	6.94	25.7	17.81 °L	806	0
Author: Three Marm Brewing Boil Size: 27 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 80 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: 12/17/2020 11:24 PM Notes:
Hazy IPA Late Summer 2024	Specialty IPA: New England IPA	5 Gallons	1.066	1.014	6.77	19.11	7.2 °L	806	0
Author: RustyBarrelHomebrewing Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: 1.5 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: 7/20/2024 6:09 PM Notes: =================================== 8/31/2024 Came out really nice! On the lighter side body wise for hazy ipa, kinda crushey. Had hop burn until hops removed from keg =================================== 8/6/2024 reworked this into a lighter summer version. intended this to be around 6 or 7%. according to the numbers i was really bad on efficiency somehow. maybe the oats. 1057 without the sugar. it may end up in the target abv range still though. i added the sugar after chill at 100 degrees and stirred, hopefully it dissolved at least partially andor the yeast find the sugar in there one way or another. also was low on volume. i was also missing 4oz of el dorado from my order. not sure if i should go get some more or let it ride. i think hazies need a little extra thought and consideration. certainly more of a pain compared to west coast =================================== 1/9/2024 revamping this spy ballon hazy for jan2024 batch. this time i will be doing citra and mosaic and trying to again use some cryo. struggling to accept the expensiveness of this brew! landing on just 10oz hops eek hoping the cryo makes it pop. if not can add some to keg i guess... =================================== 3/11/2023 the bitterness was quite too much for several weeks. then it calmed down but oxidation set in. is the whirlpool really too much? need to be more careful about adding the dry hops. possibly buy a contraption or adding sugar at that time. i had been thinking maybe the bitterness mightve come from dry hopping at 80 degrees since i was using voss. putting the temp into this caluclator doesnt raise the ibu at all but i still wonder. =================================== 2/14/2022 4 days later since i last wrote about this, i think the bitterness is calming down and the color is not deteriorating as much as i thought that one day next time def consider going back to london, possibly experiment with less hop stand / more dry hop. more overall hops. consider trying cryo hops. another thought is possibly that krausen hopping at 80 degrees might be releasing some more bitterness than a typical 65 degree ferment? ============================ 2/10/2023 this came out quite bitter. brewed 1/24, was on draft by 1/31. its always had some hop creep bitterness but its not seeming to go down, we are now 11 days since kegging. its also losing its color unfortunately. it was pretty well handled i thought, closed transfer and all, it may have taken up some o2 when adding the 2nd dry hop, the voss had torn through it so fast there prob wasnt much left to do at that point. should consider stop using voss for this! lol its done too fast and the hops need time to mellow out a bit anyway. ============================ 1/18/2023 trying to scale this up for a full batch, going to set 40% efficiency hoefully that doesnt bite me in th eass. if i happen to get more than that i can reduce the sugar addition. stepping up to 16oz hops total, using all mosaic. voss. tap water. crossing fingers and lets go!! ============================ 7/22/22 Fg 1014 for abv of 795 and efficiency 33%. low vol less than 4 gal =========================== 7/15/2022 brewed last night to once again atrocious efficiency. added a lb of sugar at the end. based on a bit of miscalculation, final volume ended up being under 4 gallons so this might actually be 8.5%abv. oops. maybe the sugar saves some body. also leaving out 3oz from the 1lb bag, since its a little smaller batch dont want to over do it. could always add it back in the keg. but these hops seem pretty potent im a little worried about it being too much. maybe sabro should be a background hop. ============================ 7/13/2022 branching off my hazy 3 ipa to this based on what i have. going with tap water and simplified grain bill for just flaked oats and no flaked wheat. a little less wheat malt and a little more base malt. voss. need to input the actual hops. not sure what yet, maybe sabro. also have a lot of bsg and homebrew con stuff. ============================ 7/1/2022 punt on cooking flaked stuff too complicated. going back to my earlier technique of not counting on any contribution from the flaked stuff. hoping to still get to 8% its gonna be a big bill almost 20lb. if we turn up short on OG add up to 1lb cane sugar still need to decide hops.... this last beer came out pretty bitter doing the whirlpool thing, lets just do a flameout addition and go ahead and start chilling asap this may go to capsoul.... ============================ 6/28/2022 brew did turn out orange. im blaming DME although reused kviek has been known to be weird. recipe is modified for bad efficiency using sugar as a last resort. before adding that though, next time, should pre-cook the flaked oats and wheat like oatmeal. im not sure its getting modified at 150 i think it needs to go above 160 or 170 to fully get broken down. also avoid those long mash times they have been throwing things off. ============================ 6/20/2022 redoing recipe again after bad efficiency and some additional reading.... Going off byo advice using sugar to 5%. Flaked and specialty can be 10-20. its early, but last batch looking kind of orange im blaming the DME so reducing that from this recipe. ============================ 6/9/2022 Brew day got really low OG 1058 on 5 gallons without the originally planned 0.4 lb sugar for 47% efficiency wtf. Added 2lb dme and canceled the sugar. Also these hops are less than 3% AA so idk how that is going to turn out. Finally, what I thought was voss yeast in the fridge looked more like saved 34/70 from maibock, tried hothead but covered in mold smh, had to settle for lutra. Sheesh ============================ 6/11/2022 Ran out of acid malt updating recipe to reduce to almost zero and adding 4tbsp phosphoric acid instead updating to use BruSho NEIPA water profile built from half tap half RO. reading another article suggesting 2:1 or even 3:1 chloride to sulfate so could consider going up in future brews readjusting hop schedule - previously was whirlpool only https://learningtohomebrew.com/the-best-water-profile-for-neipa-new-england-ipa/ ============================= 5/25/2022 changing projected efficiency to 57. on brew day take gravity towards end of boil. add cane sugar up to 1lb to make it to target OG. ============================= 5/18/2022 reworking this recipe for another attempt, this time a single hop 5 gallon batch. using mosaic in the calculator but this will be experimental 09328. todo : finalize hop schedule. right now im thinking just whirlpool and ddh. also need to redo the water. ============================= 5/14/22 brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter. idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts ============================= 5/10/22 altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326. worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most. with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho. ============================= 5/9/22 research todo : reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3! also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume... youtube neipa from brusho suggests following profile ca 136 mg 12 na 40 cl 202 so4 101 hco3 104 https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1 ============================= 5/6/22 scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well. plan * genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it * long mash at 148 * sparge to max 12 gal * boil for 60 min down to 10 gal * (gonna have some hop loss) * transfer half the wort to digiboil, set to 190 * bag 8 oz of whirlpool hops in each batch for 20 min at 190 * knockout added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances. ============================= 5/2/22 Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything... Notes about 09326 hop : This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales. Hop Statistics Alpha Acids: 4.0 – 7.0% Beta Acids: 4.5 – 7.0% Alpha-Beta Ratio: 0.5 – 1.5 Cohumulone: (% of alpha acids): 29 – 32% Total Oils in mls per 100 grams dried: 2.0 – 2.6 https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html
103 - Peach Milkshake IPA	Specialty IPA: New England IPA	100 Gallons	1.078	1.024	7.03	37.45	8.52 °L	806	0
Author: Lkirby21 Boil Size: 109.1 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 60 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: 3/4/2024 4:11 AM Notes: https://hazyandhoppy.com/water-treatment-for-new-england-ipas/ Calcium (Ca2+) 119 Magnesium (Mg2+) 3 Sodium (Na+) 33 Choride (Cl–)195 Sulfate (SO42-) 75 Bicarbonates (HCO3–) 58
Sunset Ridge	Specialty IPA: Red IPA	5.5 Gallons	1.059	1.008	6.79	60.79	14.88 °L	806	1
Author: Olive Street Brews and Meads Boil Size: 8.9 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 67 Mash Thickness: 1.803 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 9.7 psi Creation Date: 1/29/2024 4:42 PM Notes:
60 Minute IPA	American IPA	13.25 Litres	1.069	1.017	6.89	74.92	7.65 °L	806	0
Author: I'm mgk Boil Size: 19.2 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 4.7 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: 1/24/2024 5:23 AM Notes: Dogfish Head 60 Minute IPA Clone (3.5 Gallons) Ingredients Malt: Pale Ale Malt (Weyermann, Germany, Lovibond=3): 4.13 kg Amber Malt (Crisp, UK, Lovibond=40): 127 g Hops: Nugget (13.5% AA): 5.49 g at 60, 50, 40 minutes Simcoe (14.1% AA): 3.18 g at 35, 25, 15, 5 minutes Cascade (8.9% AA): 6.24 g at 35, 25, 15, 5 minutes; 17.86 g for dry hopping Other: Irish Moss: 1 tsp at 15 minutes Yeast: Fermentis SafAle US-05 Process Mash: 67°C (152°F) for 60 minutes, then mash out and sparge. Sparge Water: Approximately 10.52 liters. Boil: 60 minutes total, following the hop schedule. Fermentation: Start at 22°C (71°F), allow to rise to 23°C (74°F). Dry Hopping: Add dry hops after primary fermentation, allow 10-14 days contact. Bottling: If priming, use 144 g of dextrose. Expected Metrics Pre-Boil Volume: 19.2 liters Batch Size: 13.25 liters OG: 1.069 FG: 1.017 ABV: Approximately 6.8% IBU: Approximately 78.6
BigD's Blood Orange Stout	American Stout	5.5 Gallons	1.071	1.019	6.82	64.3	39.73 °L	806	1
Author: BigD'sBrewcave Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/10/2023 5:21 PM Notes: Added Blood Orange Puree after 2 days of fermentation
Coffee-Pumpkin-Porter '21	American Porter	21 Litres	1.067	1.012	7.29	34.46	20.44 °L	806	0
Author: Juha Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: MapleSyrup Priming Amount: 200 g Creation Date: 9/9/2021 8:47 PM Notes: Used nutty coffee beans (Rost Honduras, roast level 2/5)
Kamajī's Susu	Specialty IPA: Black IPA	21 Litres	1.068	1.012	7.37	72.18	37.8 °L	806	0
Author: budjam Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 68 Mash Thickness: 2.75 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: 6/12/2021 1:13 AM Notes:
(PH)2 Sky Dust NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.075	1.017	7.5	69.45	10.21 °L	806	2
Author: HenriquePH Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 76 ° F Priming Method: co2 Priming Amount: 13.04 psi Creation Date: 5/1/2021 2:27 PM Notes:
Janet's Brown - By Tasty McDole	American Brown Ale	5.5 Gallons	1.074	1.018	7.44	46.34	17.85 °L	806	0
Author: Todd Cogswell Boil Size: 7.76 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/16/2021 10:23 PM Notes: 350 billion cells required. Starter of 1.7 liters using 6.5 oz DME creates 351 Billion cells assuming 93% viability. Carbonate to 2 to 2.5 volumes.
Awesome Recipe	Belgian Dubbel	5.5 Gallons	1.07	1.013	7.51	18.75	17.28 °L	806	0
Author: Tim Wulf Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2015 4:54 PM Notes:
Stormfront Stout	Oatmeal Stout	6.5 Gallons	1.074	1.02	7.07	38.05	50 °L	806	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 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: 12/30/2019 10:50 PM Notes:
Viaje Al Pasado	Wee Heavy	21 Litres	1.078	1.023	7.28	23.46	18.3 °L	806	1
Author: Beer Tech - Norberto Pazos Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 Mash Thickness: 2.8 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: 8/19/2019 2:46 PM Notes:
Belgian Stout	Witbier	5.5 Gallons	1.066	1.013	7.02	37.49	50 °L	806	0
Author: Magic Owl Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: 1.3 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: 2/25/2018 4:26 PM Notes:
UCLAme	Oud Bruin	5 Gallons	1.065	1.013	6.81	18.1	20.22 °L	806	0
Author: Cory Meisch Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2018 4:16 AM Notes:
35 Solgløtt	Witbier	25 Litres	1.071	1.017	7.11	14.31	5.52 °L	806	0
Author: BHolthe Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3 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: 1/27/2018 8:09 AM Notes:
Hopsana	American IPA	25 Litres	1.065	1.011	7.1	53.3	7 °L	806	0
Author: Botnen Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 2.6 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: 11/28/2016 9:45 PM Notes:
IPL	Specialty IPA: Red IPA	58 Litres	1.069	1.015	7.13	45.24	12.34 °L	806	0
Author: guga Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2016 5:45 PM Notes: Aquece a água até 60°C. Jogar o malte. Proceder como acima. Antes de iniciar a fervura, verificar o volume e a densidade. Após a fervura, antes do resfriamento, repetir o procedimento. A temperatura do mosto tem de ser de 16°C para inocular a levedura. Se estiver mais quente, bota no fermentador e deixa umas 4h na geladeira pra estabilizar a temperatura. Fermentar por 7 dias. Se chegar à densidade 1017, baixar pra 0°C por 7 dias para maturar. Se não, deixar mais 2 dias e medir novamente até baixar. Fazer o dry hopping no 2º dia de maturação. Tirar o dry hopping e jogar a gelatina. Deixar mais 2 dias a 0°C e engarrafar.
Belgium Dubbel	Belgian Dubbel	18 Litres	1.065	1.014	6.79	27.86	31.97 °L	806	0
Author: jimmyo Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2016 1:20 PM Notes:
Awesome Recipe	American IPA	23 Litres	1.074	1.017	7.4	67.54	30.52 °L	806	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A 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: 2/12/2015 11:28 AM Notes:
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