Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mango Milkshake IPA V2	Specialty IPA: New England IPA	40 Litres	1.057	1.013	5.76	60.29	5.22 °L	1.2K	1
Author: Torben Vedel Boil Size: 54 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/15/2021 4:35 PM Notes: Mango Puré: Sous vide 2.5 kg frozen mango @ 70°C for 5 hours. Massage the sous vide bags to make mango puré. Cool the bags. Add lactose, yeast nut and protafloc 10 min before flame-out. (Note: if measuring SG before adding lactose, remember to subtract lactose contribution) Add mango puré when adding yeast. Ferment @ 0.8 bar. Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out! Cold crash @ 0°C 2 days after finished fermentation. Keg after 3 days at 0°C. Keep oxygen out! Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored
Cit Ruby Cit	American IPA	20.8 Litres	1.061	1.013	6.39	56.86	7.81 °L	1.2K	0
Author: Craigerrr Boil Size: 24.71 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 30 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 5/11/2018 10:27 PM Notes:
BahBrincô Dubbel	Belgian Dubbel	23 Litres	1.063	1.011	6.79	23.82	15.19 °L	1.2K	0
Author: Andreguetti Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/23/2015 12:49 PM Notes:
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
JonGaarden	Witbier	23 Litres	1.051	1.013	5	17.3	4.79 °L	1.2K	0
Author: _jon_ Boil Size: 28 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 2.7 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: 1/4/2018 3:54 PM Notes: Total mash water: 42.3 Strike water volume : 17.6 Sparge water volume: 24.7 Kettle volume: 34.8 Mash Water Additions: 6.4g Calcium Choride 4.3g Gypsum
Foothills Jade IPA Clone	American IPA	5.5 Gallons	1.07	1.018	6.93	0	5.52 °L	1.2K	0
Author: Duncan262 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 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: 1/23/2017 2:57 AM Notes:
Porter 10L	Brown Porter	10 Litres	1.049	1.013	4.78	19.93	25.48 °L	1.2K	0
Author: mestres cervejeiros Boil Size: 11.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 2.6 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: 11/26/2015 12:06 PM Notes:
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
Dry Stout III - Beer 67	Irish Stout	34.35 Litres	1.047	1.01	4.8	43.59	35.79 °L	1.2K	0
Author: Mig Boil Size: 39.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 88 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: Dextrose Priming Amount: 85G at 18C Creation Date: 5/6/2018 8:40 PM Notes: Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity 28-05-18 11g Notty added adand moved to 25C (Gravity-1013!) At 33L: OG = 1048 FG = 1010 ABV = 4.87 IBU = 45 SRM = 40 (after 50ml Sinamar) 24-05-18 : At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012 OG = 1048 (1046) FG = 1010 ABV = 4.73 IBU = 44.37 SRM = 40
Nutcastle	British Brown Ale	2.5 Gallons	1.053	1.013	5.33	27.22	15.87 °L	1.2K	0
Author: mccarltone Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2017 6:40 PM Notes: In place of the victory malt, I toasted Maris Otter at 350F for 15 min.
Andromeda Galaxy Heferviezen - 15L	Weissbier	15 Litres	1.046	1.007	5.15	12.79	4.4 °L	1.2K	0
Author: craig-binky Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 68 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: 8/29/2016 11:47 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:
Moreval	Belgian Specialty Ale	25 Litres	1.057	1.009	6.39	38.01	6.91 °L	1.2K	0
Author: Doddles Boil Size: 31 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2013 1:07 PM Notes:
BiscuitAle I	California Common Beer	1.8 Gallons	1.048	1.009	5.1	21.12	7.85 °L	1.2K	0
Author: ericmonsalves Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 50 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: 11/5/2015 1:35 AM Notes:
ALASKA BLACK IPA	American IPA	5.5 Gallons	1.055	1.01	5.98	137.57	34.3 °L	1.2K	0
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/7/2015 9:23 PM Notes: Chit Malt is the Dextrin Malt. The hops in this recipe is just based on what is on hand. The amount of hops per addition should stay around the same (the dry hop could be bigger,) but hops like Columbus and Citra go great with the Belma profile. I like to use Columbus in a major quantity in the dry hop and whirlpool, and Citra in a minor role for any addition from the 20min on.
GULPIT - EBS (AG 6)	Extra Special/Strong Bitter (ESB)	25 Litres	1.053	1.013	5.2	39.87	14.57 °L	1.2K	0
Author: shaun_running Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 8/6/2015 11:17 AM Notes:
Paula's Strawberry Blonde	Fruit Beer	5.5 Gallons	1.061	1.014	6.14	19.35	6.02 °L	1.2K	1
Author: Arctic Brew Doc Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 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: 6/20/2015 12:17 AM Notes:
Mon Plaisir	American Pale Ale	50 Litres	1.048	1.011	4.87	34.83	13.07 °L	1.2K	0
Author: Vestsio Køståms Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 2.8 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: 6/10/2015 6:54 PM Notes: Mash: 62 °C, 20 min. 68 °C, 20 min. 77 °C, 5 min.
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:
Apophatic	American Pale Ale	6.5 Gallons	1.059	1.012	6.18	31.52	5.25 °L	1.2K	0
Author: Happenstance Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 5/14/2014 2:28 PM Notes: My attempt at a Small IPA. . .w00t. Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 170F. 90 minute boil. 0 Minute boil hops get added at flameout. 0 min Aroma hops get added at 175F during the chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F.
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