Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
True Romance II	Specialty IPA: New England IPA	24 Litres	1.063	1.011	6.83	59.27	4.66 °L	717	1
Author: Jan Erik Johansen Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.049 Efficiency: 65 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: 1/15/2019 10:48 AM Notes: Aim for 23 litres of wort with an OG of 1.064. Add passionfruit juice on day 4, with the dry hops. Stir a little bit. Increase temp to 20 C and then to 21-22 a couple of days later. Leave to ferment for 9-10 days after adding the juice.
BrewBayUs	Specialty Fruit Beer	5.5 Gallons	1.045	1.009	4.76	24.8	6.31 °L	717	0
Author: Fleeulrich Boil Size: 7.89 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 6/24/2023 3:01 PM Notes:
Creamed Berries	Wild Specialty Beer	24 Litres	1.079	1.021	8.15	24.45	27.59 °L	717	0
Author: Gmarg Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 78 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: 11/7/2022 7:20 PM Notes:
TOUR DE BEER	Roggenbier	29 Litres	1.03	1.006	3.02	32.71	2.46 °L	717	0
Author: samsa Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.024 Efficiency: 60 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: 5/20/2018 11:16 AM Notes: DRY HOP 29.05.2017 FIÇILAMA 02.06.2017
Spicy Ginger Honey Rye Wheat	American Wheat Beer	5.5 Gallons	1.063	1.016	6.16	19.41	6.89 °L	716	1
Author: Jensenium Boil Size: 7 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2017 2:37 PM Notes:
Drop Kick Nate	American Light Lager	5.25 Gallons	1.052	1.012	5.16	86.59	5.51 °L	716	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 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: 2/19/2018 5:21 PM Notes:
Schwarzbier	Schwarzbier	5.5 Gallons	1.052	1.008	5.74	20.42	26.12 °L	716	1
Author: miamivt Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 63.5 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2017 6:08 PM Notes:
Porter	Robust Porter	23 Litres	1.054	1.014	5.35	33.47	30.77 °L	716	0
Author: Cik-cak Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2018 4:17 PM Notes:
Top O' The Morning	Oatmeal Stout	5.5 Gallons	1.05	1.012	5.02	50.59	12.06 °L	716	1
Author: drjalgajer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2018 9:39 PM Notes:
Fort Point Pale Ale	American Light Lager	3 Gallons	1.076	1.018	7.57	68.94	6.21 °L	716	0
Author: ServaesaPorFavor Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 10/28/2018 5:22 PM Notes:
Spite Row Bitter 1	Special/Best/Premium Bitter	21 Litres	11.308	2.685	4.59	28.2	7.94 °L	716	0
Author: Stucumber Boil Size: 26 Litres Boil Time: 70 Boil Gravity: 9.2 Efficiency: 88.5 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Brewing sugar Priming Amount: N/A Creation Date: 2/4/2015 11:48 AM Notes: Remember: thorough diacetyl rest (21-22 C) after fermentation.
Hybrid Lager	American Light Lager	21 Litres	1.037	1.008	3.87	26.9	2.96 °L	716	1
Author: Sampsonh Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.027 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: 2/19/2019 3:20 PM Notes:
Loco 4 Coco. Coconut Port	Robust Porter	22 Litres	1.062	1.013	6.41	39.64	34.55 °L	716	0
Author: kurnell taphouse Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2019 12:20 AM Notes: mash PH 5.85 without adding anything. Eff 64% Fermented at 17.5 for 3days then up to 18 for three then 19. After fermentation, preheat oven to 180° C and toasted 375g coconut until golden brown (about 40 minutes). Turn the coconut to ensure even toasting. Then added to fermenter in a hop sock for 5 days at 5’C. Tastes amazing out of the fermentor! Dry hopped in the keg with 100g of very toasted coconut Great beer.
Stella	Metheglin	3.25 Gallons	1.081	1.001	10.5	21.15	4.26 °L	716	0
Author: dgstrine Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2020 4:23 PM Notes: Use Great Lakes Raw Honey from Costco. SNA from BOMM (2.25 tsp DAP, 4.5 tsp Fermaid K, 0.75 tsp Potassium Carbonate). Dry yeast starter w/ Go-Ferm. Back sweeten to taste.
English Breakfast (small Batch, Black Tea IPA)	English IPA	10 Litres	1.059	1.015	5.83	51.74	8.98 °L	716	0
Author: vbence121 Boil Size: 10 Litres Boil Time: 30 Boil Gravity: 1.059 Efficiency: 70 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: 2/21/2021 3:04 PM Notes: A sort of fusion between an IPA and an English Bitter, infused with black tea. The goal is a reasonably sessionable beer with a relative malty profile and a nice citric flavor with a kick of tea.
The Sesh	English IPA	23.8 Litres	1.056	1.011	6	49.85	10.2 °L	716	0
Author: AJO7730 Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.66 bar Creation Date: 3/22/2021 8:16 AM Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash. 2. The mash involves steeping all the grain in 28L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 3L of water for sparging later after the mash. Begin to circulate the mash with the pump. The four heating stages include: (a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes. (b) BETA AMYLASE: Heat the mash to 62 degrees Celsius and hold this temperature for 40 minutes. (c) ALPHA AMYLASE: Heat the mash to 70 degrees Celsius and hold this temperature for 1 hour. (d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 5 minutes. Remove after 5 minutes has elapsed. 3. Allow the grain to drain the mash back into the mash tun. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. 4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions. 5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect. 6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller. 7. Continue the circulation process to aid in aeration. 8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen. Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling. 9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation. 10. Dry hop AT High Krausen (Day 2). Slowly relieve pressure without causing over-foaming. Dry hop directly onto the Krausen and reseal the fermenter and bring back to 1 bar of pressure. 11. Ensure that a secondary pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Clean and sanitize this new fermenter and then transfer the primary ferment into new secondary fermenter via Liquid line/Gas line transfer. Ensure that the primary fermenter is kept under an equilibrium of constant 1 bar pressure so as to not cause yeast cake unsettlement. Discard trub from primary fermentation. 12. Pressurise to 2 bar and store/condition for 5 days before kegging. 13. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 2 degrees Celsius and 0.5bar.
Ludwig's Birthday	Oktoberfest/Märzen	23 Litres	1.057	1.014	5.6	23.06	8.76 °L	716	0
Author: CrabbyPatty Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 8/13/2021 11:21 AM Notes: Ferment 14-20 days 11 degC Diacetyl rest 14-15 degC Gradually lower to 9 degC, hold 8 days Gradually lower 1 degC, hold 16 days 2.5 volumes CO2
Watermelon Man	Fruit Beer	5 Gallons	1.042	1.008	4.53	20.32	10.63 °L	716	0
Author: James Arcano Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 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: 4/20/2022 7:56 PM Notes:
First Brew	Dry Stout	5 Litres	1.052	1.013	5.1	31.89	30.77 °L	716	0
Author: J.Dev Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.01 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2015 9:37 PM Notes:
Category 4C: Schwarzbier	Schwarzbier	3.5 Gallons	1.049	1.015	4.48	20.03	18.84 °L	716	0
Author: mcgster Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2015 10:52 AM Notes:
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