Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Session NEIPA - Hazy State Clone V1.0 MO	Specialty IPA: New England IPA	6 Gallons	1.041	1.009	4.19	44.82	6.27 °L	605	0
Author: Gman58 Boil Size: 7.76 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 68 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2021 2:32 PM Notes:
Holiday Brown Ale	Winter Seasonal Beer	10 Gallons	1.063	1.012	6.65	19.12	22.31 °L	605	0
Author: SGFBeerBuzz Boil Size: 11.45 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72 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: 2/2/2024 8:43 PM Notes: Procedure: Mash at 150°F for an hour or until starches are converted. Mash out at 170°F and sparge to kettle volume of 6 gallons. Bring to a boil and add the first hop addition. Boil for 45 minutes and then add 1 Tsp. Irish Moss. Boil 5 more minutes, and then add Challenger Hops. Boil 10 more minutes, and then turn off heat and add Cascade hops. Chill beer to 70°F and pitch yeast. Ferment for 7-10 days until fermentation is completed. At bottling, make a spiced tea to add to the fermented beer prior to carbonation by following these steps: Add a quart of water to a saucepan with the Orange Peel and cinnamon. Slice open the vanilla bean lengthwise, open it up, and scrape the inside of the bean with a knife to get all of the good vanilla flavor. Add this and the bean’s husk to the water. Peel and chop the fresh ginger. Add this to the water. Bring the mixture to a boil then remove from heat and steep for 10-15 minutes. Once it has steeped, filter the liquid out of the remaining spices into a sanitized container (a sanitized French press is ideal for straining solids). Add the spice tea to the bottling bucket or keg at packaging.
Secret Citric Galaxy	Specialty IPA: New England IPA	43 Litres	1.068	1.015	7.03	29.04	4.83 °L	605	0
Author: davilalvarez78@icloud.com Boil Size: 51.77 Litres Boil Time: 30 Boil Gravity: 1.063 Efficiency: 77 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 9/7/2023 4:18 PM Notes:
Nordic Blonde	Specialty Wood-Aged Beer	5.5 Gallons	1.049	1.009	5.26	23.94	3.56 °L	605	0
Author: Gregg Johnson Boil Size: 7.45 Gallons Boil Time: 75 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2023 7:15 PM Notes: NOCO Distillery whiskey barrel for four months. Transfer to a corny keg w/gelatin and force carbonate. Should have described the whiskey barrel as an ingredient. That flavor dominates so much I had to enter it into the Fort Collins Liquid Poetry Slam comp as a 33B, Specialty Wood-Aged Beer.
İsli Bira V3 Rv1	Classic Style Smoked Beer	27 Litres	1.048	1.01	5.1	26.33	5.14 °L	605	0
Author: Özgür Aslan Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: 3.5 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: 8/17/2022 1:17 PM Notes:
Silo_Dark_Strong_Ale	Belgian Dark Strong Ale	20 Litres	1.082	1.019	8.25	30.37	20.14 °L	605	0
Author: MPARAMIDANI Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.068 Efficiency: 55 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: 2/26/2022 2:47 PM Notes:
WYO NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.054	1.014	5.22	30.33	4.27 °L	605	0
Author: Jimbo! Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 12/30/2021 8:29 PM Notes: OG 1.055 Target: Ca 111 | Mg 5 | Na 8 | SO4 100 | Cl 150 Chalk CaCO3 0 grams Baking Soda NaHCO3 0 grams Gypsum CaSO4 5 grams add 1.25 tsp Calcium Chloride CaCl2 7.5 grams add 2.21 tsp Epsom Salt MgSO4 0.5 grams add 0.11 tsp Canning Salt NaCl 0 grams
FW Crazy Hazy	Specialty IPA: New England IPA	5.5 Gallons	1.06	1.012	6.34	55.3	3.7 °L	605	0
Author: Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.052 Efficiency: 75 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: 12/1/2021 6:10 AM Notes:
Kilning Me Softly Cellermaker	Specialty IPA: New England IPA	11 Gallons	1.072	1.017	7.23	34.35	4.96 °L	605	1
Author: Stevenjay1576 Boil Size: 14.67 Gallons Boil Time: 75 Boil Gravity: 1.065 Efficiency: 72 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: 10/23/2021 4:08 AM Notes:
Kveik Split	Mixed-Style Beer	10.5 Gallons	1.053	1.007	6.02	30.4	6.27 °L	605	1
Author: rob@thelionbergers.com Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A 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: 10/21/2021 10:35 PM Notes:
Gose	Gose	46 Gallons	1.04	1.009	4.15	4.95	3.31 °L	605	2
Author: Boil Size: 47 Gallons Boil Time: 10 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2018 6:11 PM Notes:
Oat Cream Xperiment	Specialty IPA: New England IPA	5.5 Gallons	1.09	1.021	9.09	41.91	5.91 °L	605	1
Author: Kvn Vnc Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 4.05 psi Creation Date: 1/3/2021 4:28 PM Notes:
The Haze All Runs Together	Specialty IPA: New England IPA	12 Litres	1.108	1.026	10.75	127.34	7.5 °L	605	0
Author: monoclebrewing Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 2.61 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2020 4:41 PM Notes: Raise to 72 F, then soft cold crash to 60 F before kegging.
IWD 2020 V.4- Spiced Apricot Gose	Gose	41.6 Litres	1.06	1.013	6.04	42.45	4.05 °L	605	1
Author: Yeasty Boy Boil Size: 49 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 74 Mash Thickness: 2.7 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: 1/23/2020 9:47 PM Notes: Historical Beer: Gose Overall Impression: A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation. Aroma: Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all. Appearance: Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color. Flavor: Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour). Mouthfeel: High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel. Comments: Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh. History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. Characteristic Ingredients: Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note. Style Comparison: Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier. Vital Statistics: OG: 1.036 – 1.056 IBUs: 5 – 12 FG: 1.006 – 1.010 SRM: 3 – 4 ABV: 4.2 – 4.8% Commercial Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose Tags: standard-strength, pale-color, top-fermented, centraleurope, historical-style, wheat-beer-family, sour, spice
Juniper Kveik	Sahti	5.5 Gallons	1.059	1.013	5.97	25.63	4.32 °L	605	0
Author: Hayden123982 Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.054 Efficiency: 66 Mash Thickness: 1.3 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: 4/17/2019 3:09 AM Notes: Juniper Berries 1oz at flameout
Rye Prescriptivist V5	Specialty IPA: New England IPA	5.5 Gallons	1.035	1.009	3.54	46.88	5.11 °L	605	1
Author: Barter & Trade Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 80 Mash Thickness: N/A 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: 4/13/2019 5:11 PM Notes:
Gunslinger: Round 7 (S.Cross - No Boil)	Specialty IPA: New England IPA	46.5 Gallons	14.493	3.377	6	43.91	4.64 °L	605	0
Author: Valkyrie Brewing Boil Size: 54.9 Gallons Boil Time: N/A Boil Gravity: 12.4 Efficiency: 60 Mash Thickness: 1.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2019 3:17 PM Notes:
Tropical Haze New England IPA	Specialty IPA: New England IPA	6 Gallons	1.063	1.014	6.49	92.78	4.61 °L	605	0
Author: 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: 0.75 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 3/18/2019 9:27 PM Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort. Add turbinado sugar and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh.
Broken Aura	Specialty IPA: New England IPA	6 Gallons	1.108	1.028	10.48	30.31	6.65 °L	605	1
Author: Darby Rose Brewing Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.25 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: 3/18/2019 1:20 PM Notes: Typical NEIPA water additions: 0.2 grams/gallon Calcium Chloride to strike and sparge water. 1 tsp Amylase to mash
Mango (1 BH Festival Winner)	Specialty IPA: New England IPA	60 Litres	1.065	1.018	6.15	65.34	5.97 °L	605	0
Author: thexyz Boil Size: 84 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 69 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2018 11:07 AM Notes:
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