Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lemon Witbier	Witbier	23 Litres	1.047	1.006	5.41	14.06	5.03 °L	1.2K	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2016 1:52 PM Notes:
Undercurrent Pilsner Clone (AG)	Czech Premium Pale Lager	23 Litres	1.049	1.011	5	54.44	3.48 °L	1.2K	0
Author: Wolf Pack Brewing Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.04 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: 9/26/2019 8:46 AM Notes:
British Coffee Brown	British Brown Ale	3 Gallons	1.058	1.019	5	16.3	13.22 °L	1.2K	0
Author: dgeiser Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 1.5 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: 9/10/2019 12:30 AM Notes:
March 2019 NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.054	1.008	6.03	63.96	5.75 °L	1.2K	0
Author: gentledave Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2019 3:07 PM Notes: Original Gravity was 18.3 prior to dilution with the hop tea (about 0.8 gal) - so calculated about 15.3 = 1.0622 pitched yeast into aerator at 5pm on 3/14 made hop tea with 0.8 gal water with 1st dry hops at 11am on 3/15 also added 2oz maltodextrin and yeast nutrient to the boiling water (because I forgot in the boil!) added hops to 185 deg water. instantly dropped to 178. let stand 2 minutes then started chilling Fermentation started cool... 63 deg for first 4 days. Then put the heater on it and it maintained 72-74 deg for the remainder of fermentation
Mocha Milk Stout	Sweet Stout	5 Gallons	1.064	1.02	5.83	40.57	45.1 °L	1.2K	0
Author: chefc Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 62 Mash Thickness: 1.5 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: 2/26/2018 2:01 AM Notes:
Blackberry Wheat	Mixed-Style Beer	6 Gallons	1.051	1.012	5.19	47.3	4.58 °L	1.2K	0
Author: Deano1602 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: -12 psi Creation Date: 2/25/2018 7:25 PM Notes: This beer is great, you can add whatever fruit flavor you like I'm brewing this with watermelon tomorrow 8/1/21
Oatmeal Stout	Oatmeal Stout	6 Gallons	1.059	1.02	5.17	31.18	39.86 °L	1.2K	0
Author: SonnyK85 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/29/2017 2:40 AM Notes: ** YEAST STARTER ** 1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 1 packet of WLP002 into DME Solution. 4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours. 5. Refrigerate for ~72 hours prior to brewing. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 4.2 gallons for 1.4 lb/qt ratio. 1. Prior to heating HLT, check pH of tap water pH: __________ 2. STRIKE WATER: 165F. 3. Add Grains @ 164F. 4. Allow Temperature to fall to 154F prior to closing lid. 5. Check Mash pH ~15 minutes into Mash. pH: __________ 6. Total Mash Time: 60 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution 8. Begin Vorlauf! ** SPARGE ** 1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid Lactic Acid addition: __________ mL Final pH measurement: __________ 2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel. 3. Recirculate 4 times prior to collecting wort. 4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.043) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.043) Adjusted Gravity: __________ (__________ @ __________ F) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 4. Boil for 90 minutes (goal OG: 1.056) 5. Add Kent Golding Hops @ 60 minutes. 6. Add 1 crushed Whirlfloc tablet @ 5 minutes. 7. Chill wort to ~70F after completion of Boil 8. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon) 9. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter 10. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp ORIGINAL GRAVITY: ______________ (goal: 1.056) ** FERMENTATION ** 1. Goal Starting Temp: 68F 2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 72F. Leave at 72F for the duration of Fermentation 3. Allow yeast to flocculate and beer to clear prior to bottling. ** PRIMING ** "carbonate to approximately 2.4 volumes CO2"
Running Mullet (RM)	American Pale Ale	24 Litres	1.048	1.01	4.95	47.77	6.34 °L	1.2K	0
Author: Back of the Passage Brewery Boil Size: 30 Litres Boil Time: 50 Boil Gravity: 1.038 Efficiency: 65 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: 5/11/2017 11:19 AM Notes: Gladfield "Crystal Light" - 0.3 kg used Upped the dry hop a ridiculous amount 16/5/17 - First use of Brewtan B (forgot to add second dose at 10min but added it at flame out) - Blew out of fermenter a bit after 3 days. 23/5/17 - Dry hopped with a ridonkulous amount 29/5/17 - Cold crashed for 36hrs to 0.5C, 1.5 tsp of gelatine added to 200ml water 31/5/17 - Bottled using drops 17/6/17 - Big tropical fruit aroma, poor head retention 6/7/17 - Aroma is still big and it pours very clear from the bottle, a very tasty beer I need to perfect. 19/8/17 - The hop aroma has died back, strong bitter resin aftertaste with heaps if pine and grapefruit.
Dunken Weizen	Dunkles Weissbier	22 Litres	13.508	3.366	5.46	12.35	22.3 °L	1.2K	1
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 10 Efficiency: 78 Mash Thickness: 2.7 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2016 1:50 PM Notes:
# 3 - Saison W/ Lime Zest & Agave Nectar - For Reinheitsrevolt Contest	Saison	3 Gallons	1.053	1.013	5.24	0	3.31 °L	1.2K	0
Author: WI-Brew Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 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: 12/13/2016 1:21 AM Notes:
Hepne Brygg #5	American Pale Ale	22 Litres	1.056	1.011	6.08	40.04	6.25 °L	1.2K	1
Author: pintzka Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/6/2014 8:39 PM Notes:
Bare Godt	Dry Stout	35 Litres	1.058	1.014	5.66	46.6	50 °L	1.2K	1
Author: rassien Boil Size: 41 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 60 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: 2/10/2016 4:39 PM Notes:
Red Sun	Irish Red Ale	15 Litres	1.053	1.013	5.24	26.59	10.9 °L	1.2K	0
Author: Rouge de Lile Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 85 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: 2/6/2016 1:35 PM Notes:
Hef's Altbier	Düsseldorf Altbier	5 Gallons	1.053	1.013	5.17	45.69	14.62 °L	1.2K	2
Author: Burgbrewer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2016 6:22 PM Notes:
Get Steamin'	California Common	20 Litres	1.05	1.011	5.08	37.03	10.41 °L	1.2K	1
Author: HughB Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 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: 1/17/2016 12:46 PM Notes: Mangrove Jack California Ale yeast
Concession Stand American Wheat	American Wheat or Rye Beer	5.5 Gallons	1.057	1.014	5.59	21.9	4.28 °L	1.2K	0
Author: 209Hill Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.104 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2015 8:04 PM Notes: 30 minute hop stand with flameout additions before cooling wort to pitching temp Dry-hop Amarillo at 14 days
Jack Jack V	American Pale Ale	10 Litres	1.052	1.01	5.5	37.4	7.71 °L	1.2K	0
Author: steinmb Boil Size: 16.1 Litres Boil Time: 90 Boil Gravity: 1.032 Efficiency: 64 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2015 10:14 PM Notes: Version III. Adjusted to provide a paler ale. Version I and II is within the range of a Pale Ale though in the darker EBC range. I also have to take a hard long look on the mash schema. Mashing on a lower temp. would proved more a crisper though with less body and mouth feel. Dropping the 51°C protein rest that I think is pointless with modern malts.
Sierra Nevada Clone	American Pale Ale	5.5 Gallons	1.055	1.013	5.54	39.52	8.79 °L	1.2K	0
Author: Jadietrich Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 21 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2015 10:51 PM Notes:
Stafford's Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.053	1.012	5.37	34.28	31.91 °L	1.2K	1
Author: Stafford's Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 2/5/2015 10:29 PM Notes:
Jail Mindi #2	American Pale Ale	22 Litres	1.053	1.015	5.01	43.8	11.61 °L	1.2K	1
Author: hopheadie Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2014 8:44 PM Notes: steep grains in 4l of water at 65c for an hour. add hot water to brew pot and the extract and bring to the boil with the grain mash wort. After hot break start 60 min boil. @30 mins rehydrate yeast in sterile 20c water.
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