Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Going Going Back Back	American IPA	5.5 Gallons	1.074	1.018	7.39	80	7.32 °L	428	1
Author: wmc0005 Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 6/26/2020 8:41 PM Notes: Epiphany Craft Malts: Foundation and Breuhmalt Yakima Valley Hops
Nathan's Old Ale	Old Ale	5.5 Gallons	1.082	1.025	7.43	0	23.64 °L	428	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4 oz Creation Date: 1/17/2024 3:00 PM Notes:
You Getting Thiolized V2	American IPA	5.5 Gallons	1.076	1.021	7.26	61.34	4.89 °L	428	1
Author: Karissa & Robert Boil Size: 6.22 Gallons Boil Time: 30 Boil Gravity: 1.071 Efficiency: 78 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 6/28/2023 5:16 AM Notes: At knockout adjust pH to 5.15 Do 64F and ramp to 70F when fermentation slows. Use ALDC on second dry hop to avoid hop creep/VDK. Chill to 50F, taste and add third dry hop if needed. One to two ounces of Citra and let sit for 24 hours.
Blue Moon Into Hazy IPA	No Profile Selected	3 Gallons	1.071	1.015	7.35	0	5.16 °L	428	0
Author: Sherwood Boil Size: 4 Gallons Boil Time: 30 Boil Gravity: 1.053 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: 9/23/2022 1:38 AM Notes: Took my normal Blue Moon clone recipe, added rolled oats, and turned it into a hazy. Came out fantastic!!! Added 1oz of hops to the keg in a mesh bag (.5 oz Citra, .5oz Mosaic) Mashed in at 149 Batch sparged 30 minute boil 20 minute whirlpool starting at 170 degrees Dry hop on day 2 Keg on day 5 Drinking on evening of day 6 That's right, 6 days grain to glass!
Mangonada	No Profile Selected	150 Gallons	13.866	-0.003	7.38	0	3.11 °L	428	0
Author: Jemassey9 Boil Size: 150 Gallons Boil Time: 60 Boil Gravity: 13.9 Efficiency: 90 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: 9/14/2022 5:45 PM Notes:
Bavarian Marzen #1	Märzen	7.5 Gallons	1.075	1.019	7.39	25.97	3.94 °L	428	0
Author: Pilsen Boil Size: 5.3 Gallons Boil Time: 90 Boil Gravity: 1.106 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.32 Creation Date: 12/11/2021 1:53 AM Notes: Bohemian Marzen #1 (from a recipe in "Brewing Classic Styles") 7.5 Gallons Boiled wort on 01/01/19 Followed 10 gallon recipe, except divided everything by 80% - for 8 gallons Boiled for about 30 minutes, then added first hops All hops boiled for an extra 10-15 minutes, especially the first group Last hop bag boiled about 25 minutes, instead of 15 minutes. All hops left in wort, while cooling. Removed and squeezed at removal time, to get all the malt out of them, as well as hop flavour. RECIPE: 1.6 lbs Dextrin Malt grain 14.0 Lbs extra light malt syrup 9 oz. Czech Saaz (fresh) Hops 1 package IMPERIAL "Harvest" Lager yeast Used bottled spring water from Walmart. (Purchased 8 gallons) - Heated water slowly, with Dextrin malted barley in the water, over the course of a few hours. Stayed at 160-163 F. for 1 hour. Then the temp was increased, and when wort reached low boil, malt extract was added (14.0 Lbs Steinbarts Bulk LME malt extract syrup). Then it was brought to boil for about 30 minutes. Then the first hops were added, then after 30 more minutes, the 2nd hop bag was added. Then, 20 min later, the third hop bag. Then, 10 minutes later, the heat was turned off, and the last hop bag was added. Total boiling time - 90 minutes. Total hop time - 60 minutes. The wort was placed in a bath of cold water, still in the wort kettle, and left to cool to 50 degrees. Then 5 more gallons of refrigerated spring water was added, and the yeast was added and the wort stirred well. The lid was placed and sealed on the primary fermenter, and the airlock was sterilized, rinsed, filled half full of tap water and put into place. During fermentation, the temp was kept as low as possible by changing out the bath water at least 2, if not 3 times per day, to keep it as close to 50 F. and steady. The water would come out of the tap at 49-50 F. even in a cool room with the window open, the bath temp would rise to 54-55 F within a half a day. LOGS 01/01/19: Boiled malt, hops, and added to primary 8 gallon container by around 5 PM. By 7 PM, after adding cooled water, temp was around 49 F, so liquid yeast was added. 01/02/19: Fermenation started within 12-16 hours time. Foaming had started within 36 hours. 01/03/19: Within 48 hours, wort foam is entering into the airlock. 01/05/19: Most of the head of the wort has fallen off. Then re-sterilized airlock & components, and added a minimal amount of tap water to air lock. 01/08/19: Airlock, with the very minimum amount of water in it, shows a burp of air every 6-7 seconds. Fermentation is still quite active. This was at 12:05 PM. Water temp after about 8-10 hours, is around 53 F on average. Water is replaced every 12 hours, with water at 49.5 F, to keep the wort as cool as possible. This batch has more sugar content and malt solids to ferment (per gallon) than any beer I have made before. 01/09/19: At 7 AM - Airlock piston moving about every 7-8 seconds 01/10/19: At 7 AM - Airlock piston moving about every 7-8 seconds 01/11/19: At 7 AM, water was 55 F. Drained water and replaced water with 50.5 F. Water - Airlock piston is still moving about every 8-9 seconds 01/12/19: It got near freezing outside last night. At 9 AM, bathroom air temp was around 50.0 F and water was changed out at 7 AM and at 7:30 AM was about 51.5 F. Airlock is producing a bubble about every 12-13 seconds. Slowing down a bit. 01/13/19: Water temp seems a couple of degrees warmer than the other one, as well as it being nearly impossible to keep the front bathroom cold. I will be changing the water 3-4 times per day, to keep the wort temp as low and constant as possible. So much for conserving water... 01/13/19: The time between bubbles in the air lock was checked again at 6:00 PM and the time was measured 3 times in a row at 20 seconds between times. This is quite active, even after 12 days. 01/14/19: Still fairly active, around 45-60 seconds per bubble. 01/18/19: 7 AM - Fermentation active, but is slowing down. Between 2:20 and 2:30 min per bubble, on average. 52-53 F average temp. @7 PM - 2:00 per bubble 01/20/19: 8 AM - Fermentation active, bubble time about 2:45 Min @ 52-53 F. 01/23/19: 9 AM - Fermentation active, slowed down to 4:00 to 4:30 per bubble @ 52-53 F. 01/24/19: 9 AM - Fermentation active - bubble @ 4:20 minutes - 4:30 PM - bubble @ 4:30 minutes 01/25/19: 9 AM - Fermentation active - bubble @ 4:20 minutes, tested a 2nd time - @ 5:45 Minutes 01/27/19: Tested airlock activity around 9 AM - 6:30 Minutes. BOTTLED TODAY. * On first day the wort was boiled with a lesser amount of water than it should have had for that volume of malt, so the malt became slightly thickened. (around 4.5 gallons water) Due to the amount of sryup in the water, the malt underwent considerable carmelizing effect, and the beer turned out a reddish-color. Nice malty taste, but mellow hop flavour, with no bitterness present, and still has a mild yeasty taste. Should be around 6.5% ABV (Sugar added to 2 cups of wort for 7.50 gallons: 121 grams dextrose.) BOTTLED 01/27/19 Tasted on 02/08/19 - still not quite carbonated. Had some life to it, but not really visible bubbles. It will be under carbonated anyway, since that is how I wanted it because of the style (Marzen oktoberfest) but leaving it in a colder room didn't help get it carbonated. 02/08 - moved to the kitchen, at around 70 F. Very reddish-brown colour, but quite transparent. Definite malt carmalization effect during boiling, due to low water volume and 14 lbs of malt syrup boiling done in 21 quart canning pot.
Wise And Bach	No Profile Selected	5.5 Gallons	1.076	1.02	7.4	20.02	9.04 °L	428	0
Author: Lawsminguez Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 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: 3/5/2021 12:59 AM Notes:
Principal's Porter	Robust Porter	5.5 Gallons	1.068	1.012	7.36	37.37	43.19 °L	428	0
Author: Vader ipa Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 31.57 psi Creation Date: 1/28/2021 6:48 PM Notes:
Brutiful Day V2	Experimental Beer	3.25 Gallons	1.057	1.001	7.34	33.62	5.05 °L	428	1
Author: GuzBrew Boil Size: 3.94 Gallons Boil Time: 30 Boil Gravity: 1.054 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 0.46 psi Creation Date: 10/13/2020 4:58 AM Notes:
Baltic Porter	Baltic Porter	10.3 Litres	1.069	1.012	7.5	31.71	31.28 °L	428	1
Author: Boil Size: 13.3 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 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: 7/1/2020 5:35 PM Notes:
Hammer Time - Cascade IPA	American IPA	21 Litres	1.066	1.011	7.26	57.51	9.08 °L	428	0
Author: Redzor Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.054 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: 2/2/2018 6:37 AM Notes:
Sabro IPA	Specialty IPA: New England IPA	5.5 Gallons	1.075	1.019	7.26	53.61	7.89 °L	428	0
Author: Duckfisney Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 1/13/2020 4:21 AM Notes:
Bitter Brown Bat IPA	Specialty IPA: Black IPA	5.5 Gallons	1.066	1.012	7.41	96.34	33.52 °L	428	0
Author: Gene Cornelius Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4 oz Creation Date: 12/8/2019 9:31 PM Notes: On Hops: Using an older 1oz package of Zythos as well as an opened 1 oz package of Citra just to get them used up. Falconer's Flight Hops are actually: Falconer's Flight 7 C's is an exclusive proprietary hop blend created by Hopunion LLC to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer. This proprietary pellet blend is comprised of seven varieties of "C" hops and is perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones. Pedigree: Blend of 7 popular "C" hop varieties Cascade, Centennial, Chinook, Citra®, Cluster, Columbus and Crystal plus additional experimental varieties
Rye Lie, My Love?	Specialty IPA: Rye IPA	6 Gallons	17.326	3.583	7.5	49.42	11.09 °L	428	0
Author: PlatonicBeer89 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 15 Efficiency: 69.5 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/24/2019 11:15 PM Notes:
Hoppy Stout	Dry Stout	18.9 Litres	1.074	1.019	7.31	44.14	41.78 °L	428	0
Author: Hess1 Boil Size: 11 Litres Boil Time: 90 Boil Gravity: 1.128 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/3/2019 7:26 PM Notes:
Ipa A Val	American IPA	130 Litres	1.072	1.016	7.34	36.06	6.25 °L	428	0
Author: Boil Size: 130 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 80 Mash Thickness: 3 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: 1/29/2019 10:55 PM Notes:
Seven Year Itch	American IPA	5 Gallons	1.073	1.017	7.37	110.67	5.56 °L	428	1
Author: Darby Rose Brewing Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2018 1:10 AM Notes:
Boot Camp NEIPA	Specialty IPA: New England IPA	600 Litres	1.076	1.019	7.47	113.68	6.69 °L	428	0
Author: CraftBeerBanter Boil Size: 680 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 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: 10/14/2018 5:01 AM Notes:
Two Hearted.two 40º Option	Double IPA	5.5 Gallons	1.077	1.02	7.51	96.49	8.51 °L	428	0
Author: Mybuddypete Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2018 2:43 PM Notes: 4.5gal Strike water @ 163F 3.7gal Fly Sparge water @ 180F
Brygg 68 - IPA 90Min - Bestillingsverk	Double IPA	39 Litres	1.069	1.012	7.49	98.95	7.23 °L	428	3
Author: Eastern Christiania Brewery Boil Size: 46 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: 2.5 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: 3/27/2018 2:41 PM Notes:
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