Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Grapefruit IPA	American IPA	6 Gallons	1.055	1.013	5.5	50.55	7.66 °L	2K	2
Author: Shiny Head Brewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 58 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2014 1:39 PM Notes: 2 yeast packs
Innis & Gunn The Original	Strong Scotch Ale	40 Litres	1.07	1.016	7.03	29.23	16.94 °L	2K	0
Author: Boil Size: 45 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 89 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2018 12:28 PM Notes:
Bubblegum Wheat	American Wheat or Rye Beer	5.5 Gallons	1.071	1.018	6.92	37.21	6.28 °L	2K	2
Author: Frosty Weasel Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 1/11/2016 1:22 AM Notes:
Hopping Mad IPA	American IPA	21 Litres	1.053	1.01	5.71	38.95	7.51 °L	2K	1
Author: SJB Homebrew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 74 Mash Thickness: 3 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: 11/9/2015 2:36 AM Notes:
Berry Monk #27	Belgian Dubbel	5 Gallons	1.066	1.011	7.31	27.89	22.55 °L	2K	1
Author: bridef Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 3.3 oz Creation Date: 12/30/2014 3:31 PM Notes: -added candi sugar (80L) with berries. Boil and reduce to simmer; add muddled berries for 30 minuets; cool; added at secondary. Yeast WL500 Abbey Monastery
Victory Brown Ale	American Brown Ale	23 Litres	1.054	1.012	5.48	29.1	29.92 °L	2K	0
Author: Diamond-Geezer Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2015 10:24 PM Notes:
Watermelon Wheat	Fruit Beer	2.5 Gallons	1.055	1.01	5.91	14.24	4.14 °L	2K	0
Author: Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2015 3:53 PM Notes:
Ozarks IPA	Imperial IPA	6 Gallons	1.074	1.014	7.83	60.24	8.62 °L	2K	0
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2014 2:04 AM Notes: whirlpool at 0 until you reach 180, then chill, use an 8 gallon fermenter, fill as much as possible, ferment for 7 days, raise temp to 70 then pull off yeast and dry hop for 7 more days, pull into keg or kegs and cold crash at 34 for 7 days, pull into serving keg, purge then set pressure to 12 for 7 more days. at this point you should have close to 5 gallons, enjoy
Mad Yeti Kveik	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.065	1.018	6.21	10.55	3.96 °L	2K	0
Author: Jon B Boil Size: 10 Gallons Boil Time: 240 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 90 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 11:01 PM Notes: Add juniper branches to mash and strike water in HLT. Heat to 175*. Mash-in in the igloo. Add juniper tips to bottom of kettle mash tun. Add mash to keggle MT with juniper tips. Mash for 3 hours. Sparge. Mash out. Boil for 3 hours or until 5.5 gallons is left.
Mikkeller Green Gold	American IPA	20 Litres	1.068	1.016	6.9	86.32	9.39 °L	2K	0
Author: robinbertels Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 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: 10/23/2018 7:56 PM Notes:
La Pina Oro	Blonde Ale	5.25 Gallons	1.041	1.01	4.11	24.79	4.75 °L	2K	1
Author: MiggySmalls Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 69 Mash Thickness: 1.75 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: 3/23/2019 3:27 PM Notes:
Mc Quakers Oatmeal Stout	Oatmeal Stout	12 Litres	1.06	1.015	5.86	38.42	38.62 °L	2K	0
Author: danbrough Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 72 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: 5/16/2015 4:31 AM Notes: Brewing notes: Used about 38g of Willamette original recipe is Kent Goldings. Nice dark red colour in the wort. Got 1.057 at 14L and ended up with OG: 1.06. Pitched at 22c. Day 1: Ended up running hot as on day 1. Left in a cool room it was 22 for most of day without heat or blanket. Day 2: Fermenting at 20, krausen might have fallen. Day 3: Slowed considerably, krausen gone and its at 1.028. If the mash was 70c -> FG 1.018 72c -> 1.022 which is still ok but getting sweet. Should be at most 1.018 for this style. Recipe says it should be 1.015. Perhaps it best to keep temps rising and start low with US04. RECIPE: MCQUAKER'S OATMEAL STOUT OG: 1.055 (13.5 °P) FG: 1.016 (4.1 °P) ADF: 70% IBU: 36 Color: 35 SRM (69 EBC) Alcohol: 5.1% ABV (4.0% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.047 (11.6 °P) Percent English Pale Ale LME (3.5 °L) 6.8 lbs. (3.08kg) 66.0 Steeping Grains Flaked Oats (1 °L) 1.0 lb. (0.45kg) 9.7 Chocolate Malt (350 °L) 0.75 lb. (340g) 7.3 Victory Malt (28 °L) 0.75 lb. (340g) 7.3 Crystal (80 °L) 0.5 lb. (227g) 4.9 Black Roasted Barley (500 °L) 0.5 lb. (227g) 4.9 Hops IBU Kent Goldings 5% AA, 60 min. 1.8 oz. (51g) 36.1 Yeast White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04 Fermentation and Conditioning Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes. Partial Mash Option Reduce the English extract to 5.4 lbs. (2.45kg). Mash all of the grains, including the oats, along with 2 lbs. (0.9kg) of American two-row
Coquito Imperial Stout	Russian Imperial Stout	5 Gallons	1.092	1.029	8.25	48.46	50 °L	2K	0
Author: caribbeanbrewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 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: 9/24/2015 3:16 PM Notes:
Stegosaurus Blonde Strisselspalt & Maris Otter SMaSH Ale	Blonde Ale	5.5 Gallons	1.048	1.014	4.57	27.49	5.57 °L	2K	2
Author: barleywhore69 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/16/2014 12:15 AM Notes:
BASIC LAGER	No Profile Selected	25 Litres	1.051	1.011	5.25	36.67	5.47 °L	2K	0
Author: Hanuman Boil Size: 34 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 3.64 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: sucrose Priming Amount: 113.3 g Creation Date: 11/14/2016 9:36 AM Notes:
Toasted Blond Pale Ale	American Pale Ale	5 Gallons	1.06	1.019	5.28	66.61	12.44 °L	2K	0
Author: Jimbo64 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 Mash Thickness: N/A 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: 2/10/2013 2:03 AM Notes: Toasted 2 lbs 6 Row for 25 minutes at 350F (not 2 row as shown above, 6 row wasnt an option in menu pull down)
Bronx Banner	Kölsch	1 Gallons	1.046	1.01	4.68	20.74	3.34 °L	2K	2
Author: Second Star Fermentations Boil Size: 2.52 Gallons Boil Time: 60 Boil Gravity: 1.018 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: demarara Priming Amount: 37g Creation Date: 7/17/2018 3:39 PM Notes: pull out a small amount of starchy liquid shortly after mashing in and reintroduce in the boil.
Bribie Gose Tropo (BGT) Passionfruit Gose	Gose	22.5 Litres	1.042	1.008	4.5	14.33	4.07 °L	2K	0
Author: Back of the Passage Brewery Boil Size: 28.5 Litres Boil Time: 30 Boil Gravity: 1.033 Efficiency: 54 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18.5 ° C Priming Method: Force carbing Priming Amount: 3min at 30psi Creation Date: 8/27/2018 5:02 AM Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop) Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g. - Mash extended to 40 min from 30. - Dry pitched x2 packs of yeast 14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light. 16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend). 17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed. 19/10/18 - Added another 5ml of lactic before force carbing. 20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished. Batch #1 - 49% Efficiency (No passionfruit in this batch) - Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated - Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.) - Gladfield German Pilsner Malt & Gladfield Wheat Malt used - Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter - Cut boil time to 30 min from 60 min. - Cut mash to 35 min from 60 min. - Fermented out very hard early and died down a bit after about 4 days. 12/9/18 - Upped temp to 19.5C 14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it. 16/9/18 - Added 12ml of 88% lactic acid. 17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time). 7/10/18 -
Mango Sour	Mixed-Fermentation Sour Beer	22 Litres	1.052	1.008	5.85	37.67	4.23 °L	2K	1
Author: Ridge Solo Brewing Boil Size: 27.15 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/15/2021 10:55 AM Notes: After mash is complete add (lactic acid) until Wort P.H = 4.5
Irish Stout	Irish Stout	20 Litres	1.05	1.009	5.4	32.11	34.24 °L	2K	0
Author: mstadio@gmail.com Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.8 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: 4/7/2021 4:27 AM Notes:
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