Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ad Lib NEIPA I (Alphabet Soup NEIPA)	Specialty IPA: New England IPA	5.5 Gallons	1.067	1.018	6.39	50.16	4.53 °L	537	0
Author: AdLibBrewCo Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5 oz Creation Date: 3/6/2020 6:04 PM Notes:
Rough Roggenbier	Roggenbier	25 Litres	1.054	1.011	5.63	14.66	16.44 °L	537	0
Author: Pieter Willem Boil Size: 33.12 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2 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: 3/31/2023 9:51 AM Notes:
Corn Wash	Mixed-Style Beer	10 Gallons	1.071	1.007	8.42	0	19.07 °L	537	0
Author: mascervesa Boil Size: 10.5 Gallons Boil Time: 20 Boil Gravity: 1.068 Efficiency: 72 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: 10/24/2022 3:13 PM Notes:
Smoked Lager	Specialty Smoked Beer	25 Litres	12.915	2.562	5.54	15.84	3.84 °L	537	0
Author: Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 10.8 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/23/2022 4:09 AM Notes:
Imperial Rhapsody	Specialty IPA: New England IPA	60 Litres	1.065	1.015	6.54	22.73	5.28 °L	537	1
Author: DAS Good Brewing Co. Boil Size: 65.83 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 78 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/10/2021 6:04 PM Notes:
NEIPa	Specialty IPA: New England IPA	155 Gallons	18.576	4.62	7.68	49.85	7.12 °L	537	0
Author: JoeB5515 Boil Size: 175 Gallons Boil Time: 90 Boil Gravity: 16.9 Efficiency: 70 Mash Thickness: 1.5 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: 4/15/2021 4:38 PM Notes:
NEIPA - Craft Fotó & Főzős Csopi	Specialty IPA: New England IPA	30 Litres	1.058	1.011	6.28	31.72	4.59 °L	537	0
Author: Vorosvarihelyorseg Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 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: 4/12/2021 5:24 PM Notes:
Pêche En Eau Trouble	Specialty IPA: New England IPA	50 Litres	1.056	1.012	5.85	35.18	4.13 °L	537	0
Author: Gauclair Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72 Mash Thickness: 4 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: 3/19/2021 1:37 AM Notes: ADD PEACH JUICE IN MASH FERMENTER ADD PEACH PUREE IN FERMENTER WHEN THE FERMENTATION IS OVER (READY FOR KEGGING)
12 Saints	Belgian Dark Strong Ale	6 Gallons	1.102	1.019	12.07	29.94	27.75 °L	537	0
Author: Stoney Oaks Brew Pub Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: sucrose Priming Amount: 6.9 oz Creation Date: 1/2/2021 5:04 PM Notes: Dough-in at 147 F/Mash-148 F 85 min, 160 F 5 min, 170 F 5 min Start fermentation at 62 F, and raise temp 1 F each day to 72 F Add Molasses @ slow fermentation (day 4-6). Ferment 3 additional weeks at 72 F, cold crash to 35 F. Bottle and carbonate to 3 volumes using molasses priming sugar and two packets champaigne yeast. Carbonate bottles at room temperature for at least 3 weeks before cellar aging.
(PH)2 ADOREA Honey And Vanilla White Cream Ale	Mixed-Style Beer	5.5 Gallons	1.065	1.025	5.21	18.72	6.13 °L	537	1
Author: HenriquePH Boil Size: 9.2 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 7/4/2020 3:21 PM Notes: This is a Tribute for the best Vannila Cream Ale ever... That one: https://www.brewersfriend.com/homebrew/recipe/view/1633/vanilla-cream-ale I would say everyone should brew that one above... ours is a little bit heavy though.... more dark either... Regards from Brazil Note1: Add Honey with water to the fermentor, after heating the mix for 25min at 180F Note 2: Add Vannila mixed with a shot of a good vodka to the keg
Belgian Dubbel	Belgian Dubbel	5.5 Gallons	1.068	1.011	7.51	21.97	14.29 °L	537	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 60 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2015 2:59 AM Notes:
Kveik Oat Cream NEIPA	Specialty IPA: New England IPA	22 Litres	1.066	1.015	6.66	25.35	5.99 °L	537	2
Author: Jamie S Boil Size: 27.4 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 34 ° C Priming Method: sucrose Priming Amount: 122.2 g Creation Date: 2/16/2020 10:21 AM Notes: Sparge took nearly 2 hours due to excess of oats and wheat (as expected) next time will use rice hulls. After bittering for 55mins in boil reduce temp down to first whirlpool temp (took about 5 mins to get to temp) After 25mins of first whirlpool, cool down to next whirlpool temp (took about 10 minutes to get to temp) Final whirlpool for 15 minutes, then cool down to pitching temp. Pitched Kveik at 32 and keeping at this temp.
Snooze Juice NEIPA BZ65 Single	Specialty IPA: New England IPA	23 Litres	1.073	1.018	7.19	58.42	7.15 °L	537	0
Author: Boothy99 Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 3 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: 4/18/2019 1:56 AM Notes: Adjusted previous water profile to suit new volumes and round of previous values. PPM targets Calcium = 120 Sulfate = 80 Chloride = 190 PPM Actuals Calcium = 129 Sulfate = 81 Chloride = 192 Additions Mash 24L 2.2G Gypsum 7.2G Calcium Chloride 1.9G Epsom Salt Sparge 11L 1.0G Gypsum 3.3G Calcium Chloride 0.9G Epsom Salts Mashed @67 for 60 mins 1.067 Pre Sparge Sparged with 11L for 31L Pre Boil @ 1.055 (expected was 1.051) (Volume Ind.)
#030 Sour MIPA W/ Azacca	Specialty IPA: New England IPA	20 Litres	1.054	1.018	4.79	24.38	4.57 °L	537	1
Author: Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 11/20/2018 3:44 AM Notes:
Golden Aroma # 2	Wild Specialty Beer	53 Litres	1.056	1.012	5.83	54.98	4.63 °L	537	0
Author: Sensing Brewing Boil Size: 59 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 78 Mash Thickness: 3 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: 9/15/2018 5:02 PM Notes:
NEIPA	Specialty IPA: New England IPA	10 Gallons	1.063	1.016	6.19	75.63	4.69 °L	537	0
Author: Huntington Brew Crew Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.31 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Dextrose Priming Amount: N/A Creation Date: 9/6/2018 2:11 AM Notes: 1.063 OG 1.020 FG Brian--abv 5.64% Round 2 1.062 OG 1.017 FG Brian - abv 5.91%
Flanders, Ned	Belgian Dubbel	28 Litres	1.067	1.014	7.07	15.45	12.91 °L	537	0
Author: Bungalow Brews Boil Size: 33.3 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2018 1:15 PM Notes: "... For then are they monks in truth, if they live by the work of their hands" - The Rule of St. Benedict, Chapter 48. Batch to be split in two following boil - 14L to be fermented with Wyeast 3787 Trappist High Gravity, bottled after fermentation and settling - 14L to be diluted to gravity of 1.045 (if estimates correct, new volume will be approx. 21L) - To be fermented with Wyeast 3787 Trappist High Gravity, Wyeast Roeselare Ale Blend 3763 and 2MT bottle dregs - To be stored for long-term souring
Neipa	Specialty IPA: New England IPA	31 Gallons	1.045	1.011	4.39	0	3.74 °L	537	0
Author: Brendan Fowler Boil Size: 33 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 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: 7/12/2018 1:54 PM Notes:
Tripel 6	Belgian Tripel	5.5 Gallons	1.098	1.021	10.16	22.68	26.87 °L	537	1
Author: Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.064 Efficiency: 75 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: 1/26/2018 8:33 PM Notes:
Westvletern 12 Clone	Belgian Tripel	21 Litres	1.085	1.014	9.27	41.85	31.5 °L	537	0
Author: Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 3 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: 8/11/2017 7:17 AM Notes: Fermentation Pitch Notes: --------------------- Chill wort to 63-64F Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary. Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days. Fermentation Process Notes --------------------- 1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F) 1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F) 1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)
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