Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ground Glass Opacities IPA	Specialty IPA: New England IPA	5.5 Gallons	1.061	1.017	5.87	55.67	6.19 °L	425	1
Author: Potomaniac Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 65 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: 11/27/2020 10:53 PM Notes: Based in part on Weldwerks Juicy Bits recipe, https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/ with adjustments.
Coriander DEE-Light Ale II	Spice, Herb, or Vegetable Beer	5 Gallons	1.059	1.015	5.82	19.88	5.35 °L	425	0
Author: Mike Harris Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2024 6:19 PM Notes: Golden Promise - 60' at 154 degrees. Caramel Malt = bring to 165 deg F and sparge. Boil w/ bittering hops. Ginger - boil peeled raw root medallions for 20 minutes and hold "tea" to add at end of boil. Make Yeast starter (12-16 oz as brewing begins). Crush coriander seeds - separate into 1.0 for boil day and 0.7 oz fpr secondary at racking. Add Breiss light pilsner malt extract + initial coriander seeds - last 15' of boil. Add I Moss and yeast nutrient last 10' of boil. Add Aroma hops end of boil - wait 2 minutes and start to cool w/ wort chiller. Honey - add after using wort chiller to chill wort to 100 F degrees (reduces loss or aromatics). Add ginger "tea" and cool to 75 deg F. Siphon to primary and add yeast starter. At racking add 0.7 0z. crushed coriander to secondary. When secondary activity stops rack to bottling vessel and add 2/3 cup corn sugar - dissolved on 6 oz of water (boiled) - bottel
Neipa Buenos Amigos 2	English IPA	48 Litres	1.062	1.017	5.87	0	4.46 °L	425	0
Author: buenos amigos beer Boil Size: 55 Litres Boil Time: 45 Boil Gravity: 1.054 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: 5/19/2022 2:32 PM Notes:
Grizzly IPA - 10bbl	American IPA	310 Gallons	1.06	1.015	5.93	49.58	7.92 °L	425	0
Author: NDBC18 Boil Size: 330 Gallons Boil Time: 75 Boil Gravity: 1.058 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: 5/9/2022 3:51 PM Notes:
Oh Myyy, Maibock	Munich Helles	5.5 Gallons	1.059	1.015	5.85	0	10 °L	425	0
Author: Jon Watkins Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.109 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2022 3:41 PM Notes:
Pepper Saison	Saison	20.8 Litres	1.06	1.015	5.95	31.93	4.88 °L	425	0
Author: NiagaraMark Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.057 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: 11/20/2021 9:19 PM Notes:
Oktoberfest - Yah!	Märzen	11 Gallons	1.057	1.013	5.82	21.5	11.55 °L	425	1
Author: Brewing Ben Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2021 12:46 PM Notes: ***Mash up to 156 - 158F for a sweeter, malty beer*** Start cool at about 50°F (10°C), and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). ***Free rise to 72F max?*** Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process. What remains should be a fully attenuated, malt-complex, fairly bitter, drinkable dry beer. All it needs now is carbonation and time. Whether you bottle condition or keg, there’s no need to leave this beer in the fermentor while it conditions.
Ainsley	Oatmeal Stout	20 Litres	1.06	1.015	5.82	26.2	45.56 °L	425	1
Author: Boil Size: 25.68 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: sucrose Priming Amount: 51.3 g Creation Date: 6/29/2021 10:55 AM Notes:
Brown Ale	American Brown Ale	5.5 Gallons	1.055	1.01	5.96	26.25	24.09 °L	425	1
Author: bes753 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 6/3/2021 9:24 PM Notes:
Blood Orange WitBier	Witbier	5.5 Gallons	1.056	1.01	5.95	24.93	8.17 °L	425	0
Author: Jay Avrett Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2020 10:03 PM Notes: Used 2lbs appx. 6-8 blood oranges. After zesting, cut orange slices into small sections and used a potato masher to juice. Then added all pieces into boil after flameout. Strained the orange slices into mesh bag, and continued to squeeze as much juice as possible from the orange slices. With this blood orange juice, added a cup of water and the belgian candy sugar, brought mixture to a boil for 20 min. Cooled and added into fermenter. Made and orange zest, 30gr. and added 2 oz vodka to strip the flavor. Will strain on day 2, and hold vodka mixture until bottle day.
Pale Ale	American Pale Ale	6 Gallons	1.055	1.01	5.82	42.93	6.92 °L	425	0
Author: jdietrich Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/19/2016 7:23 PM Notes:
Tropical IPA	Specialty IPA: New England IPA	6 Gallons	1.06	1.015	5.9	46.8	4.58 °L	425	0
Author: hawks86 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.33 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: 11/29/2019 4:53 PM Notes:
Southern Tier Pumking Clone	Holiday/Winter Special Spiced Beer	5 Gallons	1.062	1.017	5.92	65.35	13.46 °L	425	2
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2019 12:05 AM Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out. If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary. The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash. For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.
SieNePa	American Pale Ale	24.6 Litres	1.058	1.013	5.88	38.91	8.42 °L	425	0
Author: Volt Boil Size: 29.3 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2019 7:50 AM Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer! Adjust your caramel 60L and shoot for an SRM of 8.
Frankenlager Clone	Specialty IPA: White IPA	5.5 Gallons	1.059	1.014	5.88	58.76	3.92 °L	425	0
Author: Fatty Lumpkin Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2019 4:29 AM Notes: (5 gallons/19 L, all-grain) OG = 1.060 FG = 1.015 IBU = 61 SRM = 4 ABV = 6.1% Frankenlager is Smuttynose’s interpretation of an IPA decoction-mashed and fermented like the classic lagers of Europe. It’s crisp and refined, but certainly not meek or mild. Ingredients 12.5 lbs. (5.7 kg) US 2-row pale malt 50 AAU German Magnum pellet hops (60 min.) (1 oz./28 g at 14% alpha acids) 1.8 AAU Saphir pellet hops (20 min.) (0.5 oz./14 g at 3.5% alpha acids) 3.4 AAU Saphir pellet hops (10 min.) (0.75 oz./21 g at 3.5% alpha acids) 3.5 AAU Saphir pellet hops (0 min.) (1 oz./28 g at 3.5% alpha acids) 5 oz. (140 g) Saphir pellet hops (dry hop) 1⁄2 tsp. yeast nutrient (15 min.) 1⁄2 Whirfloc® tablet (15 min.) White Labs WLP920 (Old Bavarian Lager) or White Labs WLP833 (German Bock Lager) yeast 2⁄3 cup (133 g) dextrose (if priming) Step by Step This is either single or double decoction mash, so build in some extra time in your brew day to account for the added steps. Mill the grains and mix with 4.7 gallons (17.8 L) of 158 °F (70 °C) strike water to reach a mash temperature of 147 °F (64 °C). Hold at this temperature for 40 minutes. Remove one gallon (3.8 L) of the grist and bring it to a boil (decoction) then add it back to the mash tun. This should step the mash up to 162 °F (72 °C) where you hold again for 20 minutes. Direct fire (or double decoct) up to 170 °F (77 °C) and hold for 10 minutes if you wish to perform a mash out. Vorlauf until your runnings are clear. Sparge the grains with approximately 3.5 gallons (13.25 L) of 170 °F (77 °C) water until 6.5 gallons (24.6 L) of 1.046 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, create a whirlpool by gently stirring with a mash paddle for 2 minutes and then let rest for an additional 13 minutes. Chill the wort to 50 °F (10 °C), aerate, and pitch yeast. It is recommended that you pitch 424 billion yeast cells, which can be obtained by using either 1 fresh vial after making a 2.3 L stir plate starter, 2 fresh vials after making a 4.35 L non-stir plate starter or 5 fresh vials without a starter. Ferment at 50 °F (10 °C) until you reach terminal gravity. Add dry hops and dry hop at 50 °F (10 °C) for a week. Crash cool for two days and then package. Carbonate to between 2.4 and 2.5 volumes of CO2.
IPA-Lot (citra Boil)	American IPA	5.5 Gallons	1.056	1.011	5.83	70.96	4.88 °L	425	2
Author: The ODR Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.33 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: 1/13/2019 7:22 PM Notes:
Snipes Porter	American Porter	5.5 Gallons	1.06	1.016	5.83	31.98	31.56 °L	425	1
Author: Brans_2 Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 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: 1/12/2019 12:11 PM Notes:
John And Ben's Red Ale	Irish Red Ale	5.5 Gallons	1.063	1.017	5.94	22.1	10.68 °L	425	0
Author: 1strepublic Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.115 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2019 6:43 PM Notes:
Family - Rasberry Linnea #01	Fruit Beer	5 Gallons	1.049	1.004	5.92	22.04	3.48 °L	425	0
Author: bret america Boil Size: 6.25 Gallons Boil Time: 70 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.3 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: 2/19/2018 2:10 AM Notes: OC Fair 2018 - first place - rated 30 (category 29a - fruit beer) -notes from judges - delicious beer, but saison character was lacking and thus was not truly to style.
Cream Ale	Cream Ale	60 Litres	1.057	1.011	5.96	18.96	3.3 °L	425	0
Author: Pilsen Dukin Boil Size: 80 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2017 9:53 PM Notes:
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