Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
1969 Mackeson Stout	Sweet Stout	23 Litres	1.034	1.012	2.99	28.19	22.02 °L	1.2K	0
Author: Scrattajack Boil Size: 28.92 Litres Boil Time: 70 Boil Gravity: 1.029 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: 5/17/2021 8:17 PM Notes:
Kenny's Kiss Of Death	Specialty IPA: New England IPA	6 Gallons	1.109	1.022	11.38	69.27	6.77 °L	1.2K	1
Author: JMM1976AZ Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 80 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: 5 oz Creation Date: 1/20/2019 8:28 AM Notes: Mash: TRADITIONAL MULTI STEP - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes Mashout: 170° F for 10 minutes -Vorlauf and Sparge -Boil for 90 minutes adding hops @ 90,60,30, Flameout Intervals
Porter On Baltic Sea	American Porter	40 Litres	1.06	1.014	5.94	33.56	38.28 °L	1.2K	0
Author: Raendin Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2017 11:11 AM Notes: Both black and chocolate malts was steeped in the separate tun on 74C within 30 min and added to main mash tun on mashout stage. As described here: http://beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/ Dark sugar (275L) was prepared myself on the pan. Ordinal sugar from store was melted on moderate heat to dark color. Carefully! Melted sugar quickly caramelized on the pan during cooling.
Six Easy Pieces (6 Hopped White IPA)	Specialty IPA: White IPA	5.5 Gallons	1.063	1.016	6.07	51.27	5.1 °L	1.2K	1
Author: kraw Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2015 7:18 PM Notes: 1 L starter on stirplate starting at 4 on 6/5/2016
Karmeliet Triple Clone	Belgian Tripel	15 Gallons	1.091	1.017	9.68	23.12	5.26 °L	1.2K	2
Author: antoinebrochu12@gmail.com Boil Size: 18.5 Gallons Boil Time: 80 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 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: 10/21/2016 1:22 AM Notes:
FBC Russian Imperial Stout	Imperial Stout	21 Litres	1.105	1.024	10.71	76.32	50 °L	1.2K	0
Author: Damo & Cian Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.078 Efficiency: 60 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: 3/3/2016 8:52 AM Notes:
Lövnäslager Dubbelbock	No Profile Selected	14 Litres	1.053	1.009	5.8	17.74	5.23 °L	1.2K	0
Author: Peter Karlsson Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 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: 12/18/2015 1:33 PM Notes:
Wells & Fullers Have A Baby	Extra Special/Strong Bitter (ESB)	8 Gallons	1.061	1.017	5.86	35.99	9.78 °L	1.2K	1
Author: British Ale Dude Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 71 Mash Thickness: 1.73 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 1.1 psi Creation Date: 4/11/2020 1:20 AM Notes: A mix of ingredients from two of my favorite beers; Fullers ESB and Wells Bombardier. Fullers Side: WLP002 Maris Otter Target East Kent Goldings Northdown Mash Guidelines Wells Side: WLP006 Pearl Fuggles The rest is common between the two. Yeast is a wash from previous batches otherwise I would be too cheap to do this :-)
Vigilance Brewing Scorpion Bourbon Chocolate Stout	Dry Stout	5.5 Gallons	1.045	1.012	4.39	64.34	50 °L	1.2K	0
Author: MNielsen Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2018 7:12 PM Notes: 1300ml yeast starter Sparge at 168. collect 7.5gl Chill to 65 degrees Ferment for 7 days and allow to rise to 68 degrees to end of fermentation. (10-14 days) After 4-5 days Boil .5 oz of untoasted white oak chips, .5 oz of med oak chips, and .5 oz of heavy char chips in 8 oz of of water for 5 minutes and drain off water. Add all chips to 8 oz cheap bourbon for 7 days. Drain off the rot gut bourbon and soak the chips in 750 ml of good quality bourbon for 4-7 days. Begin tasting the bourbon after 3 days until you get a vanilla, chocolate, and coconut flavor that is smooth.. Blend the liquid (not the chips) into your keg to taste. Add 2 oz of chocolate extract as well as a spice. Final gravity should be around 10-11 % after the addition of liquid sweetness. OG: 1.092 FG: 1.028 8.4% prior to bourbon addition - est ABV is 9.5% SRM: 50 IBU est 65
Kate The Great Clone	Russian Imperial Stout	22 Litres	1.106	1.024	10.75	81.02	50 °L	1.2K	1
Author: Tristan MW Boil Size: 28.4 Litres Boil Time: 75 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2016 5:13 AM Notes: "When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%). Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout. Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above. Good luck. Hope this helps Cheers! Tod Mott"
Franziskaner 377 5%	American Pale Ale	162 Gallons	1.056	1.007	6.41	17.16	4.38 °L	1.2K	0
Author: lyna Boil Size: 164 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2016 10:32 PM Notes:
Summer Series Cream Ale	Cream Ale	5.5 Gallons	1.055	1.013	5.54	18.06	3.73 °L	1.2K	0
Author: Tycho52 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: Dextrose Priming Amount: 4.2 oz Creation Date: 6/5/2013 5:44 AM Notes:
Fishermans Stout	Dry Stout	10 Litres	1.05	1.009	5.33	0	30.34 °L	1.2K	0
Author: Soton Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 80 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2015 12:16 PM Notes:
Coffee Chocolate Stout	Sweet Stout	18.9 Litres	1.052	1.013	5.07	30.89	33.12 °L	1.2K	1
Author: Izzie1701 Boil Size: 22.4 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A 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: 11/24/2015 8:34 PM Notes: -First batch was 11l second batch to be 18.9l -Second batch changed 4.8oz of Cacao powder to Cacao nibs to try and reduce sediment -Second batch changed 9.6 oz of espresso to cold pressed coffee added with 2 mins left in boil -Second batch added Lactose to make milk stout. -Second batch added vanilla bean tincture at kegging
Bourbon Barrel Baltic Porter	Baltic Porter	5 Gallons	1.089	1.021	8.94	36.3	23.81 °L	1.2K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.25 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: 11/20/2015 10:00 PM Notes:
Orval	California Common Beer	5.5 Gallons	1.061	1.014	6.2	37.87	9.32 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2015 7:51 PM Notes:
Ed Worts House Ale	American Pale Ale	11 Gallons	1.052	1.012	5.29	32.28	7.89 °L	1.2K	2
Author: Cort House Brew Boil Size: 13.6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2015 4:09 PM Notes:
Smoked Baltic	Baltic Porter	5.5 Gallons	1.094	1.023	9.2	31.82	32.43 °L	1.2K	0
Author: tschoolman Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: 1.25 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: 3/6/2013 3:56 AM Notes:
Bakke Brygg Modern Lager 25 L	Classic American Pilsner	25 Litres	1.053	1.013	5.32	39.82	9.29 °L	1.2K	0
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/l Creation Date: 11/1/2014 9:41 AM Notes: Kjøl ned til 10 grader før pitching av gjær. Tørrhumle etter stormgjæring, 7-10 dager.
Sheaman OktoFestbier	Oktoberfest/Märzen	5.25 Gallons	1.054	1.013	5.3	27.9	7.66 °L	1.2K	1
Author: Genus Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2014 9:44 PM Notes:
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