Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
East Coast2	Specialty IPA: New England IPA	360 Litres	1.054	1.008	6.07	42.88	3.67 °L	620	0
Author: Rikuya Tomioka Boil Size: 375 Litres Boil Time: 60 Boil Gravity: 1.052 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: 6/30/2020 3:18 AM Notes:
Reina Del Sol Lager	International Pale Lager	5 Gallons	1.06	1.014	5.99	13.51	3.45 °L	620	1
Author: west1m Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 76 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2024 5:50 PM Notes:
StoneCold Ipa	American IPA	280 Litres	1.061	1.015	6.05	42.29	5.83 °L	620	0
Author: Boil Size: 280 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 82 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: 8/7/2023 4:58 AM Notes:
Black IPA	Specialty IPA: Black IPA	21 Litres	1.056	1.01	6	0	31.1 °L	620	0
Author: Keyway Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.041 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: 3/26/2022 3:46 AM Notes:
Ange-Gardien - Cassis	Wild Specialty Beer	21.7 Litres	1.055	1.01	5.91	6.51	4.82 °L	620	1
Author: Midas Nanobrasserie Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: co2 Priming Amount: 1.11 bar Creation Date: 3/16/2022 2:49 PM Notes: Fermenter 2 jours avec Philly sour. Jour 2 : Pitch Saisonstein AVEC starter (pour que ferm commence immédiatement). Jour 10 : Diacetyl Rest. Monter T à 27C. Jour 20 : Transfert en tourie de plastique et macération sur Cassis Jour 35 : Transfert en keg. Conditionner 3 mois minimum.
Red Rye IPA	Specialty IPA: Red IPA	15 Litres	1.056	1.009	6.14	51.45	15.59 °L	620	1
Author: Savannen Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 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: 11/20/2021 11:09 AM Notes:
Ollie's Oatmeal Stout	Oatmeal Stout	10 Gallons	1.059	1.015	6.05	27.42	41.96 °L	620	0
Author: Low Bucks Brewing Boil Size: 7.2 Gallons Boil Time: 90 Boil Gravity: 1.082 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: 8/28/2021 5:26 PM Notes:
Robust Porter 2021	American Porter	5.5 Gallons	1.056	1.01	5.92	41.66	32.73 °L	620	0
Author: Craft Solutions Boil Size: 7.41 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2021 3:44 PM Notes:
DESB1 St George's	Strong Bitter	20 Litres	1.058	1.013	5.94	39.75	21.49 °L	620	0
Author: Xeryus Boil Size: 26.15 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 3 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: 2/18/2021 8:42 PM Notes:
The Meadow	Festbier	5 Gallons	1.059	1.013	6.05	21.04	4.92 °L	620	0
Author: Tylor Miranda Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: sucrose Priming Amount: 3.5 oz Creation Date: 7/13/2020 6:17 AM Notes: Traditionally brewed with just enough time to lager before Octoberfest. Brew it in July-August... or whenever. Rack it into a sanitized bucket with an airlock. Condition at 39-52f for 3-8 weeks. Serve at 44f. Yeast may be OYL-111 or WLP833. Many other yeasts are used to brew this style with success, however, these are my favorites. Paulaner Festbier is 4.25 SRM, uses Pilsner malt (light barley malt), Munich Malt (dark barley malt), and Herkules and Hallertauer Tradition hops -- also known as just Tradition hops. Neither carafoam nor carapils are necessary because German pilsner offers great head retention. 4B. Festbier Overall Impression: A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling. Aroma: Moderate malty richness, with an emphasis on toastydoughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character. Appearance: Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color. Flavor: Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish. Mouthfeel: Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all. Comments: This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen. History: Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee. Characteristic Ingredients: Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences. Style Comparison: Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops. Vital Statistics: OG: 1.054 – 1.057 IBUs: 18 – 25 FG: 1.010 – 1.012 SRM: 4 – 7 ABV: 5.8 – 6.3% Commercial Examples: Augustiner Oktoberfest, HackerPschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier Tags: standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, malty
Smash	American IPA	5.5 Gallons	1.056	1.01	6	71.4	5.81 °L	620	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 3:31 AM Notes:
Saison	Saison	5 Gallons	1.059	1.014	5.99	27.74	6.6 °L	620	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2020 10:25 PM Notes:
My Schwartz Is Not As Big As Yours	Schwarzbier	23 Litres	1.059	1.014	5.94	22.49	40.78 °L	620	0
Author: Khanage Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.048 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: 10/14/2019 3:17 AM Notes:
Norwegian Cali Common Beer *	California Common Beer	5 Gallons	1.059	1.014	5.92	39.7	10.93 °L	620	0
Author: monksretreat Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 97 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2019 5:05 AM Notes: 1055 og. 1007 fg. 5 days 90 deg ferment Kveiking Imperial blend used Dry Hop day 2 at Fermentation, crash day 4 Rack at Day 5
NE No.2	Specialty IPA: New England IPA	21 Litres	1.061	1.015	6.03	63.57	3.71 °L	620	0
Author: Kang mata Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3.1 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: 4/3/2019 11:24 PM Notes:
Pat's English Ipa	English IPA	6 Gallons	1.062	1.016	6.13	57.92	8.69 °L	620	0
Author: pctaylo2 Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2019 1:24 PM Notes:
APA	American Pale Ale	8.5 Gallons	1.055	1.01	5.93	41.33	6.64 °L	620	1
Author: Joe Aguilar Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2018 9:28 PM Notes: La Primera American Pale Ale de PQ. Todos las maltas son de USA, y dos clases de lupulo: Amarillo y Cascade. Una APA simple pero buena.
IPA	Specialty IPA: Red IPA	40 Litres	1.06	1.015	5.93	48.71	12.82 °L	620	1
Author: arisnaba Boil Size: 48 Litres Boil Time: 60 Boil Gravity: 1.05 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: 3/3/2018 7:20 PM Notes:
Belgian Saison	American Light Lager	5.5 Gallons	1.06	1.015	5.94	41.11	13.01 °L	620	0
Author: BrewNH Boil Size: 8 Gallons Boil Time: 40 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2017 7:57 PM Notes:
Rosenhill Saison	Saison	10 Litres	1.062	1.016	6.05	34.95	7.98 °L	620	0
Author: Filip Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2016 9:24 PM Notes:
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