Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Anthony's Irish Red Ale	Irish Red Ale	5.5 Gallons	1.063	1.017	6.05	29.94	9.34 °L	673	1
Author: Anthmonkey Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 2/16/2020 4:49 PM Notes:
Návrat 2024	Belgian Pale Ale	50 Litres	1.05	1.004	5.99	37.45	12.37 °L	673	0
Author: Druhý Mostecký Boil Size: 50 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 85 Mash Thickness: 3.33 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: 1/1/2024 3:48 PM Notes:
Malty Amber Ale	American Amber Ale	23 Litres	1.056	1.011	5.96	21.25	18.87 °L	673	0
Author: LachDown Boil Size: 28.83 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 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: 5/13/2023 2:02 AM Notes: Preboil Gravity: 1.060 Post Boil Gravity: 1.054 Fermentables added once strike water temp reached 50C In further brews, possibly add more water to the strike water and use less to sparge. Add sparge water slower to make up for lower volume
1819 Old Fashioned (Bourbon Porter)	American Porter	5.5 Gallons	1.058	1.015	5.71	45.97	24.21 °L	673	2
Author: Becca Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.106 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/8/2022 12:35 AM Notes:
Coffee Stout	American Stout	5.5 Gallons	1.062	1.018	5.81	31	42.61 °L	673	0
Author: Demir Bira Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.2 psi Creation Date: 12/31/2021 4:23 PM Notes:
Christmas Barrel Sour Brown Ale 21	Mixed-Style Beer	11 Gallons	1.052	1.008	5.81	13.95	19.49 °L	673	0
Author: MontanoBrew Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.25 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: 9/4/2021 4:32 PM Notes: This is a sour brown ale. Pitched with Philly Sour yeast, then after 5 days is transferred to a 10 gallon rye whiskey barrel with a pack of the Roeselare blend of yeast, bacteria, and brett. It will be aged for 2.5 months. After 2 months it will be seasoned to taste with fruit and/or spices.
TROPICAL EMULSION	Specialty IPA: New England IPA	20.8 Litres	1.055	1.01	5.89	13.31	4.38 °L	673	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 53 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 103 g Creation Date: 6/27/2021 7:31 AM Notes:
Sunshine NEIPA	Specialty IPA: New England IPA	24 Litres	1.059	1.014	5.88	54.4	6.75 °L	673	0
Author: AJO7730 Boil Size: 30 Litres Boil Time: 45 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.37 bar Creation Date: 3/30/2021 4:04 PM Notes: 1. Place WLP066 in a warm environment and allow it to reach RT. - Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium. - Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water. - Pitch the WLP066 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort. 2. To a 35L stainless steel induction pot, add 13.5L of water and heat to 65 degrees Celsius: - Add half a campden tablet to reduce chloramine and chloride in the water. Let rest for 20 minutes. - Start with Calcium Chloride (4g), Calcium Sulfate (2g) and then Citric acid (3g) dissolved in 50mL of water, adjust pH to 5.5. - Prepare 11.5L of water and cover with foil for later sparge use. 3. Mash the grains at a brew thickness of 3L/kg with 13.5L of water that has been heated to 71 degrees celsius for strike temperature. (a) Beta Amylase and Alpha Amylase midpoint activity - Strike and adjust to 65 degrees Celsius (90 mins) (b) Lautering and Sparging - 10 minutes at 78 degrees Celsius. (c) Grain removal and draining (each bag drains into its own pot) 4. The mash is boiled to 90 degrees celsius and a 45 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method. 5. At 15 minutes remaining in the boil, add: - Yeast Nutrient (Diammonium phosphate) 1tsp per 5Gallon - Go-Ferm, - Irish Moss (pre-hydrated) and a Whirlfloc tablet. - Maltodextrin. 6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize. 7. At flame out time, begin immersion cooling with ice chiller. 8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter. 9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle. 10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2. 11. Further ferment until 14 days have elapsed since the yeast pitching. 12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure. 13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
SudAmerican Porter | Chocolate&Vainilla	American Porter	19 Litres	1.06	1.014	5.96	29.52	50 °L	673	0
Author: Dr. DEDOVERDE Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: dextrose Priming Amount: 136.8 g Creation Date: 2/8/2021 2:38 PM Notes:
Son Of Juice IPA - Maplewood Brewery And Distillery	American IPA	12 Gallons	1.057	1.014	5.72	19.95	3.95 °L	673	0
Author: CRMac14 Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 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: 11/23/2020 11:15 PM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% Boiloff rate: 1.5 gallons per hour OG: 1.061 FG: 1.013 IBUs: 29 ABV: 6.3% MALT/GRAIN BILL 8 lb (3.62 kg) Pilsner (Rahr) 1.5 lb (680 g) Malted Oats (Crisp) 1.5 lb (680 g) White Wheat (Rahr) 0.5 lb (227 g) Golden Naked Oats (Simpsons) HOPS SCHEDULE 1 oz (28 g) Mosaic pellets [12.5% AA] at whirlpool 0.75 oz (21 g) Simcoe pellets [13% AA] at whirlpool 0.33 oz (9 g) Nugget pellets [13% AA] at whirlpool 1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 1 1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 1 1.25 oz (35 g) Nugget pellets [13% AA] at dry hop 1 1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 2 1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 2 YEAST Add yeast nutrient at 10 minutes Omega Yeast Labs OYL-011 (Wyeast 1318 London Ale III), 2.25 qt (2.14 l) starter, ferment at 70°F (21°C) Target Water Profile Use gypsum and calcium chloride to adjust to 125–150 ppm calcium, 165–175 ppm chloride, and 85–95 ppm sulfate for a finished SO4/Cl ratio of about 0.5. Use lactic acid (88% strength) to adjust water pH—we adjust both the mash water and sparge water separately (based on the volume of each). If you don’t have the capability to adjust mash and sparge water separately, make all of the mineral/acid additions based on your mash water volume. Always use de-chlorinated water. Directions Mash at 154°F (68°C) for 30–45 minutes (or until conversion is complete), target 5.3 pH. Sparge with 170°F (77°C) water and collect at least 7.25 gallons (27.4 l) of wort. Boil for 90 minutes following the hops schedule. At knockout, use a large stirrer and create a whirlpool to cool the wort for a few minutes. The closer you can get to 180°F (82°C) the better, but anything under 200°F (93°C) will work. Add the whirlpool hops and let rest 10 minutes, then whirlpool again for a few minutes to create a nice compact trub/hops pile. Collect at least 5.05 gallons (19.1 l) of wort. Depending on your efficiency, feel free to collect some extra wort to offset loss due to dry hopping. Chill the wort to 70°F (21°C) and oxygenate. Between 1.020 and 1.024 (5–6°P), add the first dry hops to the actively fermenting beer. At 1.017 (1°P from FG), add the second dry hops. Three to seven days after reaching FG, crash and rack off of the hops. Carbonate to 2.55 volumes CO2.
Belgian Pale Ale	Belgian Pale Ale	14 Litres	1.061	1.015	6	39.22	7.86 °L	673	0
Author: Genie Kuo Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2014 2:35 PM Notes:
20191030-APA	American Pale Ale	22 Litres	1.057	1.011	6.01	38.67	6.57 °L	673	0
Author: Team BSB 2018 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 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: 10/29/2019 12:06 PM Notes:
"2 Shoes" Chocolate Mint Vanilla Milk Stout	Sweet Stout	27 Litres	1.053	1.01	5.74	30.41	27.76 °L	673	0
Author: ReCoup Stevo Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2019 7:43 AM Notes: Mint leaves have been chopped and soaked in vodka for 2 days
Blokk IPA	American IPA	40 Litres	1.055	1.01	5.8	40.1	12.67 °L	673	0
Author: Zozi41 Boil Size: 48.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 246.2 g Creation Date: 9/18/2019 7:16 PM Notes:
Average Ass Hazy Collab	Specialty IPA: New England IPA	12 Gallons	1.064	1.019	5.97	15.89	4.94 °L	673	1
Author: Boil Size: 13 Gallons Boil Time: 30 Boil Gravity: 1.059 Efficiency: 65 Mash Thickness: 1.25 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: 6/5/2019 12:39 AM Notes:
Gose Cuervo	Gose	5 Gallons	1.052	1.008	5.81	3.16	4.09 °L	673	1
Author: Darby Rose Brewing Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2018 1:11 AM Notes:
Snowflake Winter Lager	International Pale Lager	10 Gallons	1.058	1.015	5.74	31.34	15.73 °L	673	0
Author: Pughtown Brewers Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.5 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: 12/1/2017 11:45 PM Notes:
American Amber Ale	American Amber Ale	54 Litres	1.058	1.014	5.74	34.52	15 °L	673	1
Author: webby80 Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2017 12:50 PM Notes:
Nut Brown	American Brown Ale	5.5 Gallons	1.062	1.016	5.99	26.86	33.35 °L	673	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2017 12:44 PM Notes:
Wrong Might Shroud	American IPA	21 Litres	1.057	1.011	6.02	43	5.42 °L	673	0
Author: Kilgore Trout Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2016 11:46 AM Notes:
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