Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Munich Dunkel Casa De La Cerveza	Munich Dunkel	20 Litres	1.062	1.009	6.94	8.44	15.82 °L	470	0
Author: SULTANA BREWERING Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.108 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: 4/1/2021 3:30 AM Notes:
Blue Raz	Fruit Beer	6.5 Gallons	1.073	1.02	6.93	0	4.55 °L	470	0
Author: Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.064 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: 1/15/2024 2:02 AM Notes:
Stout	American Stout	100 Litres	1.064	1.013	6.71	28.32	39.48 °L	470	0
Author: Boil Size: 105.66 Litres Boil Time: 45 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 3.65 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: 9/30/2023 3:04 PM Notes:
Dandelion Saison V2	Saison	12 Gallons	1.064	1.011	6.93	18.25	5.8 °L	470	0
Author: Boil Size: 12 Gallons Boil Time: 120 Boil Gravity: 1.064 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: sucrose Priming Amount: 12.9 oz Creation Date: 5/17/2023 5:44 PM Notes: Juniper infusion (maybe 12small branches) at a simmer steeping for an hour and a half. Next time double the steep time. Try doubling the dandelion, maybe save a few ounces or petals as a dry addition. Came out, nice clear, and malty. Low bitterness, nice floral taste, but I think mostly from the hops. A fairly refreshing ale.
West Coast IPA - 1 Gallon	No Profile Selected	1 Gallons	1.069	1.017	6.76	70.84	4.06 °L	470	0
Author: mhmh1212 Boil Size: 2.54 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 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: 4/21/2023 5:33 PM Notes:
Tree House Hombrew	Specialty IPA: New England IPA	5.5 Gallons	1.071	1.019	6.84	36.21	5.14 °L	470	0
Author: Blanch040 Boil Size: 7.32 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2023 11:43 PM Notes: 10
IPA #20	No Profile Selected	5.5 Gallons	1.069	1.017	6.82	37.18	26.71 °L	470	0
Author: crispieus Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/15/2022 12:25 AM Notes:
Ope! IPA	American IPA	3 Gallons	1.065	1.012	6.9	54.45	6.56 °L	470	0
Author: Cbenton1992 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 3/10/2022 4:54 PM Notes:
Never Too Late To Hop IV	American IPA	6.5 Gallons	1.06	1.008	6.91	41.91	6.05 °L	470	1
Author: AndyMcBrews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 9.22 psi Creation Date: 2/19/2022 1:56 PM Notes:
Rye	Specialty IPA: Rye IPA	10 Litres	1.064	1.013	6.75	59.58	11.88 °L	470	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 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: 6/8/2021 10:12 PM Notes:
FVL	American Pale Ale	5 Gallons	1.07	1.018	6.77	31.46	7.53 °L	470	0
Author: Trip Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2016 11:29 PM Notes:
Trappist-Style Dubbel	Belgian Dubbel	5.5 Gallons	1.07	1.018	6.8	16.95	13.82 °L	470	0
Author: Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 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: 10.23 psi Creation Date: 1/24/2021 2:56 AM Notes: Alternate Yeast: Wyeast 3787 Trappist Style High Gravity Lallemand Abbaye Safbrew BE-256 Make 2L starter 2-3 days before brew day. Multi-step Mash: Strike 5.1 gallons at 154 deg F to reach mash temp of 144 deg F, hold for 30 min. Infuse boiling water to reach 158 deg F, hold for 30 min. Infuse boiling water to reach 172 deg F, hold for 10 min. Vorlauf until runnings are clear. Sparge grains with enough water to obtain 7 gallons of wort. Boil for 90 minutes, adding hops per schedule. After boil, whirlpool the hot wort for 5 minutes, then let settle for 5 minutes. Chill to about 65 deg F. Aerate and pitch yeast. Once fermentation commences, allow beer to free rise up to 70 deg F. Hold this temp for 10 days. ** Add the candi syrup once fermentation begins to slow down. Bottle or keg beer and carbonate to 2.5 volumes.
Fingers Crossed II - Helles	Munich Helles	20 Litres	1.066	1.014	6.85	31.86	6.18 °L	470	1
Author: Ronan Murphy - VKNG Brau Boil Size: 26.1 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/17/2020 8:33 PM Notes: Fingers Crossed (#2) Helles Ordered grain through custom recipe kit via theMaltmiller.co.uk
DFH/Vic/Stone Saison	Saison	5.5 Gallons	1.064	1.011	6.89	36.29	3.91 °L	470	0
Author: Fatty Lumpkin Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 18.75 psi Creation Date: 11/3/2019 3:59 AM Notes: Dogfish Head/Stone recipe MASHING In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours. For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F. LAUTERING AND SPARGING After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment. Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains. The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil. THE BOIL Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F. PITCHING THE YEAST AND FERMENTATION Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato). The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F. Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week. Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it. DRY HOPPING Put the Citra hops in a hops bag and place it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 70°F. After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.007 (1.8 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 70°F until it reaches the target. Bottle or keg as normal for style.
I'm Pine Thank U And Neipa?	Specialty IPA: New England IPA	24 Litres	1.065	1.012	6.97	38.83	6.42 °L	470	0
Author: JayRiddle Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/30/2019 12:01 PM Notes: mash temp -> 64 °C 30m 68 °C 30m citra 20g -> 15m boil azacca, el dorado, vic secret each 28g - >70 °C whirlpool hopping 20m after transferring wort to fermenter - > ekuanot 28g for 8 days day 3 : azacca, el dorado, vic secret each 28g dry hopping for 5 days day 8 : transfer another fermenter, ekuanot, azacca, el dorado, vic secret each 28g dryhopping for 4 days adds : calcium chloride 5g gypsum 5g lactose : boil 15m yeast Nutrients 5m
African Farmhouse IPA	Saison	11.4 Litres	1.056	1.005	6.78	39.3	3.89 °L	470	1
Author: Boil Size: 14.8 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.5 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: 8/24/2019 12:53 AM Notes:
밀크스타우트1	American Stout	19 Litres	1.068	1.014	7.04	57.23	46.56 °L	470	0
Author: johns club Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3.1 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: 8/4/2019 8:49 AM Notes:
Fat Tug Clone	American IPA	11 Gallons	1.065	1.013	6.9	102.89	8.1 °L	470	0
Author: Dark-Farmer Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 85 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: 3/29/2019 9:45 PM Notes:
Lemongrass Trap	Trappist Single	1.6 Gallons	1.067	1.016	6.89	52.69	5.56 °L	470	0
Author: Boil Size: 2.2 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 1.5 oz Creation Date: 2/22/2018 11:32 PM Notes: Approx. Final Volume: 1.5 gallons (post fermentation) Lemongrass Alternatives: Use any one or more of the following methods as suitable. Suspend it in the wort/beer using a grain bag or a tea/spice steeper; use more bags/steepers as needed. 1. Lemongrass Boil (Best for Flavor) Add to boil pot 5-10 min before flame-out. 2. Lemongrass Whirlpool (Good balance of Flavor & Fragrance) Use 25-50% more. Add to wort after flame-out (at 203 F) and let it steep in there until transfer to primary fermenter; cover with a lid (at 170) to keep the fragrance and flavors in the beer. 3. Lemongrass Dry Hop (Best for Fragrance) Use 50-100% more i.e. up to 2X the amount during secondary fermentation. PS: Lemongrass by weight roughly based on 1-2 tea spoons per 12 oz of finished Beer.
White IPA	American IPA	5 Gallons	1.068	1.015	6.98	65.95	4.7 °L	470	0
Author: shan Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.75 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: 5/2/2016 4:03 PM Notes:
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