Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Golden Urge	British Golden Ale	5.5 Gallons	1.045	1.01	4.59	49.9	4.69 °L	320	0
Author: shrob Boil Size: 7.13 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 68 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: 5/23/2020 4:05 AM Notes:
North Cro Irish Red V4.5	Irish Red Ale	5.25 Gallons	1.051	1.014	4.91	15.16	15.91 °L	320	0
Author: Jim Boudreaux Boil Size: 7.65 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 11/7/2024 6:02 PM Notes: 6 days before... Need to make a 2 L yeast starter. Use Proppa Pitch wort. WATER PREPARATION Total volume of needed water is 8.4 Gallons. Dilute filtered Carencro Municipal water by 20%. Distilled Water 1.68 US gallons Add all minerals and acid now. Check pH. Initial pH of brewing water: 6.76 Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway. ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 155 deg F. Remember, the pump is NOT on at this time! Initial water temp: 77 deg F Mash temp stabilizes at: 152 deg F TURN OFF HEAT! Make sure the heat is turned off! Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 152 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. ______________________________________________________________________ Saccharification Rest (60 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken 10 minutes after this rest begins. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much ___________ _____________________________________________________ For the record... Near the end of the 60 min (about 50 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ____________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD DARK GRAINS NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. Then transfer basket to hang on a bucket so the remaining liquid may drain, while wort in the kettle is heating up for the boil. After 5 minutes, transfer wort that drained into the bucket to kettle with wort and continue raising temp to a boil. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: ___________ With Brew Commander set for the boil program, it's time to begin. BOIL With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. Add First addition hop addition at this time. When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. NEW! ADDITION OF BREWZYME-D BrewZyme-D, a product from White Labs, facilitates the conversion of acetyolactate in the fermenting wort to acetoin, an odorless, tasteless chemical, instead of diacetyl. After pitching yeast, add one 10 ml vial of BrewZyme-D to the fermentor and swirl the fermentor to mix. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 62 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.015. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 58 deg F. Lower over 4 days so at the end, temperature is at 35 deg F. Hold at 34-35 deg F or lower, but not lower than 35 deg F. Hold here for at least 3 days. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to sanitary, oxygen purged keg. First, transfer the dose of gelatin finings to the keg. Then, start transferring from fermentor. MOVE TO NEW KEG About 3 days after adding gelatin finings to beer, transfer to another 5 gal sanitized keg, or two 2.5 gallon sanitized kegs. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
English Barleywine	English Barleywine	23 Litres	1.098	1.023	9.91	63.62	15.27 °L	320	1
Author: Boil Size: 33.82 Litres Boil Time: 120 Boil Gravity: 1.061 Efficiency: 60 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: 7/30/2022 10:58 PM Notes:
Geva Ordinary Bitter (BIAB)	Ordinary Bitter	13 Litres	1.033	1.008	3.32	34.84	6.06 °L	320	0
Author: Amir Geva Boil Size: 19.05 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 8/21/2021 9:50 PM Notes:
Daisyfest	Märzen	3 Gallons	1.051	1.008	5.66	16.61	9.92 °L	320	0
Author: phams16 Boil Size: 4.29 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: 8/5/2021 7:09 PM Notes:
Modern Red	Irish Red Ale	66 Litres	1.053	1.011	5.48	32.19	10.86 °L	320	1
Author: AeroCraft Boil Size: 73 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2021 7:38 AM Notes:
Sorgenfri Weissbier	Weissbier	10 Litres	1.058	1.014	5.77	16	9.37 °L	320	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 75.5 g Creation Date: 4/24/2021 11:47 AM Notes:
Kolsch	Kölsch	23 Litres	1.039	1.007	4.31	16.44	2.74 °L	320	0
Author: Scrattajack Boil Size: 11 Litres Boil Time: 70 Boil Gravity: 1.082 Efficiency: 60 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: 12/22/2020 7:07 AM Notes:
Nordic SMASH	Blonde Ale	5.5 Gallons	1.048	1.01	5.09	14.33	3.81 °L	320	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2020 11:42 PM Notes:
Slam Dunkel	Munich Dunkel	24 Litres	1.043	1.007	4.66	19.64	19.41 °L	320	1
Author: Baz's Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2020 4:06 AM Notes:
Awesome Recipe	American Pale Ale	21 Litres	1.044	1.011	4.27	78.24	9.62 °L	320	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2018 11:29 AM Notes:
First Time Hefeweizen	Weissbier	1.25 Gallons	1.049	1.006	5.66	14.76	2.77 °L	320	0
Author: JCC Boil Size: 1.85 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2020 4:34 PM Notes:
Irish Stout	Irish Extra Stout	5 Gallons	1.06	1.015	5.85	37.3	50 °L	320	0
Author: Boil Size: 5.75 Gallons Boil Time: 30 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.1 oz Creation Date: 1/15/2020 1:13 AM Notes:
Irish Dry	Irish Stout	16 Litres	1.041	1.009	4.18	37.8	35.35 °L	320	0
Author: Kovács Gábor Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 37.4 g Creation Date: 12/11/2019 12:21 PM Notes:
Stoutright Lovely	Irish Stout	5 Gallons	1.045	1.01	4.48	38.43	36.3 °L	320	0
Author: shrob Boil Size: 6.56 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 68 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: 10/19/2019 6:02 AM Notes:
Extra Special/Strong Bitter	Strong Bitter	5 Gallons	1.062	1.016	6.09	36.93	13.2 °L	320	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/27/2019 11:20 PM Notes:
Across The Pond ESB	Best Bitter	5 Gallons	1.065	1.018	6.15	34.15	13.11 °L	320	0
Author: johnmpunt Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 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: 1/2/2019 2:22 PM Notes:
Blonde Ale	Blonde Ale	3 Gallons	1.044	1.007	4.86	39.92	3.22 °L	320	0
Author: filthyastronaut Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2018 1:56 AM Notes:
RED ALE	Irish Red Ale	15 Litres	1.044	1.01	4.5	26.42	11.26 °L	320	0
Author: Emanoel Boil Size: 15 Litres Boil Time: 50 Boil Gravity: 1.044 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2018 3:29 PM Notes:
SA Weiss	Weissbier	3.7 Litres	1.045	1.012	4.41	33.14	4.11 °L	320	0
Author: rsdff Boil Size: 4.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2018 9:52 PM Notes: Began - 19/09/18
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