Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
BD Simcoe Single Hop IPA	American IPA	25 Litres	1.07	1.016	7.06	51.78	9.23 °L	586	0
Author: Boil Size: 33.5 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 82.5 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: 6/10/2019 3:46 AM Notes:
Back At It	American Porter	5.5 Gallons	1.085	1.015	9.2	29.67	50 °L	586	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/20/2023 2:45 AM Notes:
Chocoffee Porter	American Porter	5.5 Gallons	1.053	1.011	5.53	27.98	26.5 °L	586	0
Author: bpnelson7 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 12/5/2021 5:42 PM Notes: cold brew - 3.5oz weight coffee with 16oz vol water 24 hrs in fridge pressed first - into keg beer racked on top cacao nibs - 3.5oz weight into strainer in keg for 2 weeks
BSB Strawberry Porter 5 BBL	American Porter	209.25 Gallons	16.408	3.384	7.08	19.2	28.62 °L	586	0
Author: Brewmonkey22 Boil Size: 295 Gallons Boil Time: 90 Boil Gravity: 14.8 Efficiency: 88.5 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2021 4:18 PM Notes:
ENGLISH PORTER	American Porter	50 Litres	12.516	3.069	5.06	0	37.66 °L	586	0
Author: jesus olvera Boil Size: 54 Litres Boil Time: 70 Boil Gravity: 11.6 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2020 9:37 PM Notes:
Blood Orange	American IPA	6 Gallons	1.066	1.011	7.15	41.83	7.51 °L	586	1
Author: Darrylw Boil Size: 7.27 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 80 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.7 oz Creation Date: 9/7/2020 2:21 AM Notes:
Sleazy D'z IPA	American IPA	11 Gallons	1.059	1.014	5.9	44.05	4.75 °L	586	1
Author: Brewing Ben Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 80 Mash Thickness: 1.25 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: 7/20/2020 3:23 PM Notes: Whirlpool @ 170-180F for 10-20min Pitch yeast warm; 65-67F as it drops to 60F Follow Blonde Ale ferm schedule: Ferment at 60°F (16°C) for one week then allow temperature to free rise to 70°F (21°C) Upon completion of fermentation, add dry hops and wait 2–3 days Kegged 8/21; solid brew, maybe more dry hop? Right around 5%, definitely sessionable, drink fresh
Imperial Peanut Butter Stout	Imperial Stout	13 Gallons	1.095	1.027	8.95	12.1	5.41 °L	586	0
Author: Tater87 Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.09 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2020 12:25 AM Notes:
Kveik Brut	American IPA	6 Gallons	1.054	1.013	5.4	57.97	5.12 °L	586	0
Author: afh782 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 6.4 oz Creation Date: 2/26/2020 10:15 PM Notes:
India Blue Ale	American IPA	527 Gallons	1.054	1.014	5.33	44.41	6.44 °L	586	0
Author: 99RobLems Boil Size: 558 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 90 Mash Thickness: 1.4 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: 9/23/2019 4:18 PM Notes:
Margie’s All Day IPA	American IPA	5.5 Gallons	1.044	1.011	4.29	62.48	5.25 °L	586	1
Author: Customcovers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 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: 7/10/2016 11:02 PM Notes:
Omega Yeast Brut IPA	American IPA	10 Gallons	1.056	1.013	5.65	37.47	8.3 °L	586	1
Author: lenni Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 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: 5/12/2019 12:48 AM Notes:
Sierra Nevada Resilience Butte County	American IPA	19 Litres	1.065	1.019	6.08	72.91	10.9 °L	586	0
Author: robinbertels Boil Size: 28.5 Litres Boil Time: 80 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2019 10:32 PM Notes: Mash the grains at 70°C for 60 minutes. If you are including a mash-out step, raise the temperature to 76°C and hold for 10 minutes. Sparge with 76°C water to collect 24.7 liters of wort. Boil for 80 minutes, following the hops schedule. At flame-out, stir the wort to cool slightly and add the whirlpool hops. Let rest for 20 minutes before chilling the wort to slightly below fermentation temperature. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 15–16°C. Add the dry hops toward the end of active fermentation, when the SG is about 1.020–1.024. Let rest for 4 days or until fermentation is complete. Cold crash to drop the hops out of solution. Rack to secondary or keg.
Spokane IPA	American IPA	5.5 Gallons	1.057	1.016	5.47	30.55	9.99 °L	586	0
Author: WB Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 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: 9/29/2018 11:26 PM Notes:
Green Eyed Blonde IPA	American IPA	5.5 Gallons	1.065	1.015	6.61	50.4	6.33 °L	586	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2018 8:47 PM Notes:
Sonoma Phoenix	American IPA	5.5 Gallons	1.078	1.024	7.09	125.55	8.15 °L	586	0
Author: Porksoda Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2017 2:52 AM Notes:
QP05 - IPA Trigo 16 L	American IPA	17.5 Litres	1.063	1.012	6.71	61.63	9.42 °L	586	0
Author: helbert Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2017 10:52 PM Notes:
Neu	American IPA	20 Litres	1.065	1.016	6.46	64.59	7.66 °L	586	1
Author: CHP Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.081 Efficiency: 77 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: 11/6/2016 5:42 PM Notes:
No Need To Get High	American IPA	17 Litres	1.062	1.014	6.33	47.57	5.5 °L	586	0
Author: mercurial Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 57 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2016 8:26 AM Notes: The grain was quite old - maybe 6 months - last of the big sack and some of it was the one that had had mice (but no obvious problems, it smelled and looked fine Used normal tap water. 13l of mash water - contained 1g gypsum, 1g epsom salt and 1 campden - strike was a little over 70 and ended up at 65 (stayed 65 solid for at least the firt half hour) - very thick mash. Acid addition (the same AMS we've using the past few batches {AMS contains < 15%sulphuric acid}) was 5ml at the start and 2ml after half an hour. pH at start was around 5.4, but then after 30 mins was around 5.65 (that's when we added the 2ml extra). This reduced it to 5.43 End of the mash the temperature was 63ºC in the center of the mashtun and around 56ºC at the sides of the mashtun. We mashed in a fermenter bucket with no insulation at all, biab with a grill at the bottom to give some space for the tab hole. We added 7ml of acid to the strike water to avoid high temperature-high ph tannin extraction. Batch sparging in two steps. After adding the water we stir well and then let sit for about 10 minutes before starting wort collection. First sparge was 7L at 75ºC after about 5-6 L of wort have already been extracted from the mash. After adding the sparging water temperature dropped to 62ºC. The second sparge was 6 L at 78 ºC. After adding the water the temperature dropped to 65-70ºC depending on where you measure it. Started to boil 23 L of wort. Gravity 1.048 (ends up with an efficiency of 57%). We ended up with a double hot-break because we added the 3rd sparge wort wen the pot was already hot breaking. It later caused the 2nd hot break while the 1st hot break was disintegrating. The whole boil had white particles (protein?) which looked unusual - maybe the hot break thing? Total boil time around 1 hr 40mins We boiled the wort for 40 minutes until it lost 3 L and got down to 20L. Then we did the 60 min hop addition. Protofloc at 15 min along with adding the cooler. Then the hop additions every 2 mins from 10 mins to flame off. Then used cooler for very short time to get to 90 (1 hop addition) then again to 80 (2nd hop addition). Then waited 20 mins then turned cooler back on, down to around 30 degrees. Made a cappuchino as usual Hop additions: T-S-Vs stands for Topaz, Simcoe and Vic secret. An equal mix in each hop addition - the 14.5 AA is an average of the three. During the boil and after we tasted the wort and it was very bitter. Fermented at a solid 20. Seemed largely done after around 5 days. Dry hopped with 150g on day 7. Then on day 13 moved outside (maybe 10 - 14 degrees) for 2 days and moved back inside for a final day. All the hops seemed to settle. Bottled with a new technique. Straight from primary through syphon attached to wand into bottles. Also used carbonation drops for the first time. They suggested 1 per 500ml for english an 2 per 500ml for American. I used 1 per 330ml. Standard cleaning and sanitising of equipment. Bottling procedure worked well. Only concern is carbonation - enough sugar? did yeast drop out from cold crshing?
IPA - 2nd Batch - 091016	American IPA	5.5 Gallons	1.051	1.013	5.08	80.67	11.83 °L	586	0
Author: GaryF Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 55 Mash Thickness: 1.5 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: 9/9/2016 8:25 PM Notes:
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