Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Monterey Street Pale Ale + Cashmere	American Light Lager	4 Gallons	1.055	1.014	5.33	98.25	6.05 °L	528	1
Author: eugegim Boil Size: 4.88 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2019 9:35 PM Notes:
ALTered State	Altbier	5.5 Gallons	1.051	1.011	5.3	26.48	16.21 °L	528	0
Author: Tim Bulin Boil Size: 6.95 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2022 2:51 AM Notes:
Loral SMaSH	American IPA	5.5 Gallons	1.05	1.01	5.34	58.89	3.37 °L	528	0
Author: JustABrewerFromAkron Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.75 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: 2/27/2022 7:08 PM Notes:
Boddington's Bitter	Strong Bitter	16.5 Gallons	1.054	1.013	5.27	17.53	7.51 °L	528	0
Author: sniperd Boil Size: 16.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 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: 4/2/2021 6:39 PM Notes:
Hornindal	Bohemian Pilsener	5 Gallons	1.054	1.013	5.39	35.65	5.01 °L	528	0
Author: Viking Fyr Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/9/2020 1:12 AM Notes: Norwegian kveik from the Terje Raftevold farmstead, Hornindal hits your beer with an intense, tropical flavor along with an aroma of fresh pineapple, mango and tangerine. Needless to say, it pairs perfectly with fruit-forward hops. Don't be shy about taking this yeast to the upper end of its temperature range to intensify the aroma and fermentation speed. Although Hornindal Kviek is highly flocculent, it will impart a slight haze to the finished beer. Attenuation: 75-82% Flocculation: High Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 70-95°F Cell Count: 150 Billion
PBJ Porter	American Porter	6 Gallons	1.061	1.02	5.31	35.8	22.19 °L	528	1
Author: John LaFramboise Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 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: 11/20/2019 2:40 PM Notes: Add 4.5oz of PB2 into boil kettle prior to first runnings and mix thoroughly with the wort. Sparge per recipe afterwards. If doing BIAB, add PB2 after grains are pulled from kettle.
Brew18 - 5/8/19 - Wakatui	Specialty IPA: Red IPA	23 Litres	1.054	1.013	5.38	62.23	8.99 °L	528	0
Author: Basement Brewing Aotearoa Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 84 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: 8/5/2019 1:18 AM Notes: Brew 18 August 5th. Mash start 0930 with 4.5kg Gladfield Ale and a 50/50 mix of Gladfield Dark Crystal and Weyermann special W - 250gms giving total grain 4.750kg in 12.5 litres water at 67C. Start sparge at 1045 - Run through 20L. Collect 30 litres. Fire up heat at 1145. Add 33gms Pacific Jade in spider in at 1215. 10gms Nelson Sauvin in kettle ( not spider ) at 1230. Boil achieved at 1230, cooling coil in at 1330 and flame out at 1405.. Start cooling at 1407 - 80gms Wakatu in at 80-90C - end cooling at 1500. Start runoff into fermenter at 1505. Collect 23L O.G. 1052. Pitch yeast washed with filtered water ( saved from brew16 ex brew 12, Safale US05 ) at 1950 and stir vigorously. C'mon 18!!! Tuesday 6th bubbling away well at 0800. Sunday 11/8 - 1800 raise temp to 22C for D Rest. Yeast coming up into airlock. Yeast up high in fermenter so take yeast off top of wort and put into sterilised jar. Monday 12/8 still light bubbling every 15 secs. Tuesday 13/8 Little to no bubbling. Sample tastes good - yeasty looking. Wed 14th move to cooler fridge set to 18C. Thurs 14th Gravity 1014 - at 1615 drop temp to 10C, tastes good still a little murky less so than Tues so possibly clearing. Friday 15th looking much clearer and tasting good could be a good bitter. Sunday 17th. 1500 - Temp 10c now for 3 days - still tastes good. Monday 18th Bottle - 23x750ml and 8x500ml bottles = 22litres.
Apolo - Scottish Export	Scottish Export	82 Litres	1.052	1.013	5.27	23.47	17.15 °L	528	0
Author: Ivan Barenboim Boil Size: 102 Litres Boil Time: 75 Boil Gravity: 1.04 Efficiency: 71 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2019 6:48 PM Notes:
Pale Ale Base	American Pale Ale	5.5 Gallons	1.052	1.012	5.28	16.01	5.36 °L	528	0
Author: swfarr Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.096 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2019 9:06 PM Notes: Cold crash 4 days after dry hop, add 1 tsp. gelatin to 1/4 cup boiling water then pour into carboy after 24 hours. let clear for 24 -48 hours then bring back to room temperature prior to bottling.
Cream Ale	Cream Ale	11 Litres	1.054	1.014	5.26	21.01	4.64 °L	528	0
Author: Blair cerveza artesanal Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2019 2:44 AM Notes:
#30 - Equinox Saison	Saison	2 Gallons	1.043	1.002	5.39	45.89	2.84 °L	528	0
Author: WI-Brew Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2017 2:12 AM Notes: Split mash with #29
German Pils	German Pilsner (Pils)	21.5 Litres	1.05	1.009	5.28	31.83	5.5 °L	528	0
Author: gurish Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 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: 12/27/2018 11:06 AM Notes:
Munich Dunkel 2.0	Munich Dunkel	6.25 Gallons	1.05	1.01	5.25	21.85	18.88 °L	528	0
Author: jason.rosenberger@gmail.com Boil Size: 6.65 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 77.1 Mash Thickness: 2.816 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 49 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2018 5:23 PM Notes:
Fistful Of Peel	Witbier	5.5 Gallons	1.054	1.013	5.33	13.9	4.42 °L	528	0
Author: jwalkermed Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2018 2:32 PM Notes: Fermentation 68F for 1 day then ramp up to 72 over the next 48hr.
Pecan Brown Ale	British Brown Ale	3.7 Litres	1.05	1.009	5.41	29.56	21.43 °L	528	1
Author: myrrhdyrrh Boil Size: 5.4 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2018 9:11 PM Notes:
Cascade	Blonde Ale	21 Litres	1.05	1.009	5.41	19.94	4.23 °L	528	0
Author: Olvesen Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 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: 4/14/2018 6:08 AM Notes:
Red Coffee Thing	American Amber Ale	5 Gallons	1.055	1.014	5.44	35.24	14.77 °L	528	0
Author: plank Boil Size: 6.37 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.25 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: 10/26/2017 10:38 PM Notes:
Pumpkin Ale	American Amber Ale	5.5 Gallons	1.053	1.013	5.26	27.58	7.51 °L	528	0
Author: Wall_DL Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Dextrose, boiled Priming Amount: 3/4 cup + 1 cup Water Creation Date: 9/11/2017 4:32 PM Notes: Instructions: Place the contents of (1) 15oz. can of pumpkin pie filling in a cheesecloth bag. Steep in 2-3 gallons of 155 degree water for 60 minutes. Remove pumpkin and drain any remaining liquid into the water. Add dry malt extract and boil for 40 minutes. Add hops and spices. Continue boil for 20 more minutes. Remove From heat and cool. Pour into primary fermenting bucket using cheesecloth and a sieve to filter out the hops and any pulp from the pumpkin. Make sure that the mixture is well aerated to maximize fermentation. Ferment until the bubbling all but stops at room temperature (approx 2 weeks) Transfer the beer to a bottling bucket, making sure not to transfer any of the yeast from the fermentation bucket. Add the boiled priming sugar syrup to the bottling bucket and stir lightly to avoid working too much air into the beer. Bottle and let carbonate for another 1.5 to 2 weeks.
Peewit	Witbier	8 Litres	1.052	1.011	5.39	14.91	4.52 °L	528	1
Author: Rea Valley Brewery Boil Size: 12 Litres Boil Time: 70 Boil Gravity: 1.035 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/11/2017 5:30 AM Notes: Batch 7.1 Used "Triple sec essence" (50ml) rather than orange peel as an experiment. Probably need to crack coriander seeds more thoroughly. Fermented 11 days, FG only went to 1.10 not 1.005 and slight hints of 'cidery' smells as I bottled it (acetaldehyde?). Possibly needed longer fermenting time and/or lower ferm. temp Will go for long condition at room temp and in fridge to try and fix. Planning for 2nd brew, revamped recipe quite a bit. Changed grist mix and further research suggests the ZEST of 1-2 oranges (ensure no pith) and well crushed coriander seeds.
Warrior Trojan Ale	American Amber Ale	5 Gallons	1.054	1.013	5.44	23.76	11.82 °L	528	0
Author: Johnny B Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2017 8:35 PM Notes: 3.89 oz of corn sugar to 2 cups boiling water for priming sugar. bottled after 8 days
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