Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
I LIKE BEER Brett IPA	American IPA	5 Gallons	1.057	1.008	6.5	60.03	4.74 °L	565	0
Author: robbybro Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 12/19/2018 9:06 PM Notes: http://www.alesoftheriverwards.com/2015/12/brettanomyces-drei-vs-brettanomyces-vrai.html https://www.homebrewtalk.com/forum/threads/american-ipa-grain-bill-discussion.175743/ http://www.milkthefunk.com/wiki/100%25_Brettanomyces_Fermentation https://growlermag.com/homebrew-recipe-hopbursted-brett-session-ipa/ do a starter ferment 25 days dry hop 5 days keg @ 30 days FG :1.024
CML Chill Pils	No Profile Selected	12 Litres	1.042	1.009	4.37	43.13	3.82 °L	565	2
Author: Obscure Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.022 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/8/2023 7:14 AM Notes:
July Rain Drop	American IPA	50 Litres	1.058	1.01	6.28	53.18	5.91 °L	565	0
Author: Mino Brewer Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 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: 7/7/2022 5:14 AM Notes: Add 3 lit of water into fermenter to achieve OG 1.053
Lambish '21 (bday Batch!)	No Profile Selected	2.5 Gallons	1.058	1.015	5.74	6.75	4.4 °L	565	0
Author: thefoxmancometh Boil Size: 3 Gallons Boil Time: 1 Boil Gravity: 1.049 Efficiency: 74 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: 7/8/2021 1:51 PM Notes:
1/4 SM HZ	Specialty IPA: New England IPA	6 Gallons	1.065	1.016	6.75	36.9	5.16 °L	565	1
Author: DRD Boil Size: 7.53 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/15/2021 3:38 AM Notes:
Polaris IPA 1 Gallon	American IPA	1.3 Gallons	1.067	1.012	7.21	57.71	5.15 °L	565	1
Author: Sbrogy Boil Size: 2.85 Gallons Boil Time: 50 Boil Gravity: 1.032 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1.2 oz Creation Date: 12/20/2020 4:32 AM Notes: ----------------------------MASH---------------------------- 1.) Measure out your water. If you’re using city water, it’s best to run it slowly (about 1 gal/min) through a carbon filter while you’re measuring. 2.) Heat water up to 2-5F more than your strike temperature to compensate for temperature loss while transferring to the mash tun. To minimize temperature loss, try warming up your mash tun by filling it with hot water and leaving it sealed for a few minutes before transferring. 3.) Slowly add your grain, constantly stirring to maximize exposure. 4.) Check that your temperature is on target and seal your mash tun. Once completely stirred in, your mash should have roughly the consistency of watery oatmeal. Temperature corrections: always aim a couple of degrees higher than your target (but always lower than 168F). It’s much easier to bring your temperature down a few degrees by stirring in small handfuls of ice (2 cubes is approximately -1F) than having to bring it up by adding boiling hot water a quart at a time. ----------------------------LAUTER AND SPARGE---------------------------- 1.) Heat up your sparge water to 2-5F higher than desired sparge temperature. Then, transfer the water to the hot liquor tank (HLT) and carefully place your HLT in position above the mash tun. 2.) Position your kettle below the mash tun to prepare for the lauter. 3.) Recirculate your mash. Partially open the valve on your mash tun so that a moderate stream of sweet wort comes out. Use 2 pitchers or large measuring cups to catch this stream; you will notice a lot of small particles floating in the wort for the first couple minutes. As each pitcher fills, replace it with the empty and gently pour the full pitcher back into the mash tun. Continue doing this until you your wort is free of particulates. 4.) Begin lautering into the kettle. Set up sparge arm above grain bed and open valve on HLT partway to begin sparge. Adjust flow rates out of your mash tun and HLT to maintain 1 inch or so of water above the grain bed. Continue until you reach your target boil volume. ----------------------------BOIL---------------------------- 1.) Bring your wort to a boil. Watch for boil overs! Once you achieve a stable, rolling boil, slowly add your first hop addition and start your timer for 60 minutes (counting down). Add all subsequent boil additions at their appropriate times. 2.) Sanitize any equipment that will come into contact with your wort after the boil: airlock, stopper, wine thief, aeration stone, etc. 3.) Add your wort chiller to the pot near the end of the boil. You want it to spend a couple minutes at boiling temperatures to sanitize it. Be sure to connect the hoses before putting it into your pot. 4.) Once you’re finished boiling, start your cooldown by turning on the hose connected to your wort chiller to a slow rate of flow. The water coming out should be steaming hot, so be sure the outflow hose is directed somewhere safe. a. Remember that you can increase the effectiveness of the wort chiller by agitating the wort in the pot or connecting another coil and submerging it in ice water to act as a pre-chiller. 5.) Use a sanitized metal spoon to rapidly stir your cooled wort to create a whirlpool. The hop sediment and other break material will be sucked to the center of the pot, and if you allow it to settle for 10-15 min, it will sink to the bottom. This allows you to rack off the clear wort, leaving the trub behind. 6.) Once cooled to fermentation temperature, whirlpooled, and settled out, rack into sanitized fermentor. ----------------------------PITCH---------------------------- 1.) Take a sample of your wort and use your hydrometer to measure your original gravity. 2.) Oxygenate your wort by shaking the carboy for 5 min or spraying pure O2 for 30 seconds. 3.) Sanitize the exterior of the yeast package and use sanitized scissors to open. 4.) Add your yeast to your fermentor. Fill your airlock with sanitizer and fix in place with the stopper. ----------------------------DRY HOP---------------------------- 1.) To add extra hop aroma to this recipe by dry-hopping, wait until the fermentation is almost or entirely complete: a. Bubbling activity in the airlock should have slowed or stopped entirely. b. After 10 days it’s safe to assume your fermentation has ceased. 2.) Remove airlock, add your dry hop addition to the fermentor (no need to sanitize the hops), reinstall airlock. 3.) Wait 6 days before packaging.
Bluey	Specialty IPA: Red IPA	23 Litres	1.065	1.011	7.06	49.48	18.76 °L	565	1
Author: Boil Size: 25.5 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 129.9 g Creation Date: 9/27/2020 8:12 AM Notes:
MI AMIGO'S CREAM ALE	No Profile Selected	5.5 Gallons	1.051	1.003	6.35	37.76	5.83 °L	565	0
Author: HOLA AMIGO BREWERY Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/24/2020 8:32 PM Notes:
Chocolate Cocoa Stout	American Stout	5.5 Gallons	1.077	1.019	7.61	41.99	40.88 °L	565	0
Author: mjd857 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2019 12:15 PM Notes: Added 8.2 ox of cocoa nibs in secondary, toasted them @300F for 10 minutes then dumped them into the bag in a bucket and moved the beer over. Planning on leaving them for 4 days then kegging and force carbing. Use less cocoa nibs, came out way too bitter from the nibs. Newfermenters Advent Calendar 2019 Beer #3
Laika	Specialty IPA: New England IPA	5.25 Gallons	1.066	1.014	6.76	58.78	7.85 °L	565	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 49.8 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2019 6:14 PM Notes:
Hotwater Brewing Pale Ale Clone	American Pale Ale	24 Litres	1.054	1.013	5.31	42.33	7.79 °L	565	0
Author: Kiwibrewer Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 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: 7/26/2015 10:26 AM Notes:
Good Night You Princes Of Maine You Kings Of New England	Specialty IPA: New England IPA	9 Litres	1.056	1.013	5.7	138.24	5.52 °L	565	0
Author: Bootlessmojje Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2018 6:00 PM Notes:
What Da Funk? - Solera Base 1/2	Berliner Weisse	18 Litres	1.073	1.013	7.85	0	5.33 °L	565	0
Author: El Sabana Brewery Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2018 9:39 AM Notes:
American Stout 1	American Stout	8.5 Gallons	1.073	1.018	7.15	73.78	48.11 °L	565	0
Author: Jeff C W Boil Size: 10 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2018 11:16 AM Notes: Added 5 lbs. of frozen raspberries at end of active fermentation along with cocoa nibs and 2 vanilla beans. Winner of Moss Mill Brewery's seasonal homebrew competition. Later brewed 3 barrels at the brewery where it was on tap through the Christmas season.
Orval Clone	Belgian Dubbel	2.5 Gallons	1.065	1.01	7.13	57.78	5.04 °L	565	0
Author: Benuhlenny Boil Size: 3.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2018 2:18 PM Notes:
Tropical Saison	Saison	5.5 Gallons	1.036	1	4.83	27.77	4.75 °L	565	0
Author: White Haus Brews Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: table sugar Priming Amount: 5.5oz Creation Date: 6/29/2018 12:47 PM Notes: Recipe Inspiration: www.greatfermentations.com/session-season-saison-recipe/ https://beerandbrewing.com/funkwerks-tropic-king-recipe/ WATER Use 60% RO with 40% tap water (5G:3G) Volume: Mash 6G, Sparge 2G - 1G loss to grain absorption - 1.25G loss to boiling/cooling - 0.25G loss to trub = 5G in fermenter MASH Volume: 6G Strike 154; Mash 147 (60-90min) Add 2g NaCl to mash to balance SO4:Cl ratio Add 0.8g MgCl to mash Add 5ml lactic acid to mash to target mash pH of 5.4 SPARGE Dunk sparge 2G @170 (or room temp if not convenient) Add 1.3ml/2G lactic acid to sparge MASH #2 Consider second mash of grains in 3G of water POST BOIL Split 5G into 2 fermenters #1 2G in 3G carboy (est OG 1.056 without sugar) #2 3G in Fermonster and dilute with 2.5G Boiled and cooled water (est OG 1.031 without sugar) ?#3? Consider splitting off 2.5/3G of #2 into secondary if desired FERMENTATION Make a starter and split between both batches. Goal ~230Bil (#1 ~78 Bil #2 ~155Bil) Add corn sugar after peak krausen dissolved in boiled water. Can adjust amount of sugar and water to meet gravity needs (approx 8 oz in #1, 12 oz in #2) Dry hop #1 with 0.5 oz Mandarina 0.25 oz Azacca Dry hop #2 with 1 oz Mandarina 0.5 oz Azacca Consider adding 0.5oz orange zest and 0.25tsp chinese white pepper (or tincture of it) to #1 Consider adding 1 lb/G Mango puree/chunks (Preservative free) to #2 FG for #1 should fall around 1.009 FG for #2 should fall around 1.005
Beardy Guard	Bière de Garde	5.5 Gallons	1.069	1.014	7.17	23.59	11.51 °L	565	0
Author: Critter Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2018 2:21 PM Notes:
Belgian Single	Trappist Single	2.25 Gallons	1.05	1.008	5.43	22.15	3.98 °L	565	0
Author: MRA Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 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: 11/3/2016 4:41 PM Notes:
Dunkel	Munich Dunkel	21 Litres	1.054	1.013	5.28	19.79	19.29 °L	565	0
Author: Serge Marx Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 2/3/2016 12:06 AM Notes:
Ordinary Bitter	Standard/Ordinary Bitter	7.75 Gallons	9.316	2.682	3.51	34.33	4.92 °L	565	1
Author: Jimbo_HB Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: 6.6 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2015 7:29 PM Notes:
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