Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Kiss Of A Devil Judas Iscariot ABA	American Brown Ale	5.25 Gallons	1.06	1.013	6.18	36.5	23.84 °L	924	0
Author: Jessman52 Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 4 oz. Creation Date: 10/10/2016 10:48 PM Notes: Notes: -Honey addition just before knockout. -Batch Series #12A-10A -Kiss of A Devil Judas Iscariot ABA is part of the Twelve Apostles beer series of American Ale research brews. -American Brown Ale with a sharp bite from a carefully chosen selection of hops: Mosaic hops for bittering and whole leaf Cascade hops for grapefruit flavor and aroma. -Targeted Mash temperatures in the range of 152°F to 156°F creating a wort with a nice balance of fermentable and non- fermentable sugars. -White Labs California Ale WLP008 PurePitch Lot # 1030305 Manuf.: Oct. 9, 2016 QC cell count: 2.69e9/ml slurry. - Gypsum used to add sulfate "crispness" to the hop bitterness. 61.5 ppm Ca per gram of gypsum added to 1 gallon of water. 61.5ppm / 7.5 GA = 8.2ppm/gr. 8.2ppm X 4 = 32.8 ppm/tsp. -All test equipment calibrated prior to use, samples temperature adjusted, FG measured with precision hydrometer. -Bitterness to starting gravity ratio (IBU [36.5] divided by OG [60]) = [.61]. (0.5 to 0.7 for a balanced amber brew).
George Brown Beer 2 Porter - Actual	American Porter	20.8 Litres	1.057	1.014	5.71	7.33	16.95 °L	924	0
Author: saints_gambit Boil Size: 11.4 Litres Boil Time: 30 Boil Gravity: 1.105 Efficiency: 80 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2019 2:56 PM Notes:
VB	International Pale Lager	21 Litres	1.039	1.003	4.71	25.78	3.38 °L	924	0
Author: Willbreier Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 9/3/2019 5:28 AM Notes:
J.W. Lee's Harvest Ale	English Barleywine	5.5 Gallons	1.121	1.028	12.26	143.92	11.56 °L	924	1
Author: mike_t Boil Size: 12.5 Gallons Boil Time: 210 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: 7/29/2019 12:35 AM Notes:
Cali Creamin Clone	Cream Ale	10.75 Gallons	1.057	1.019	5.02	21.69	5.88 °L	924	0
Author: mytdil6 Boil Size: 11.5 Gallons Boil Time: 30 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2018 8:00 PM Notes:
FAKE TAN (Blood Orange Rye Pale Ale)	American Pale Ale	21 Litres	1.052	1.009	5.6	46.45	7.96 °L	924	0
Author: DerbyshireNick Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2018 6:47 PM Notes: Blood orange puree added to the primary fermentation after high krausen. Juice and zest of 4 blood oranges added toward the end of fermentation or to the keg in spice bags.
Back In Black	Schwarzbier	5.5 Gallons	1.054	1.014	5.27	23.3	42.77 °L	924	0
Author: Caustic Brewer Boil Size: 7.5 Gallons Boil Time: 95 Boil Gravity: 1.04 Efficiency: 77.5 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2017 3:40 PM Notes:
Chicha Morada 2	Cream Ale	24 Litres	1.052	1.011	5.39	30.3	3.11 °L	924	0
Author: Ggarfield Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2017 2:14 PM Notes:
Lambic #2	Straight (Unblended) Lambic	11 Gallons	1.053	1.013	5.2	13.67	4.17 °L	924	0
Author: Samwhois75 Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 62 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: 3/18/2017 12:21 PM Notes: No sparge method
Long Black Veil Schwarzbier	Schwarzbier	5 Gallons	1.061	1.018	5.65	28.19	24.52 °L	924	0
Author: ragingmoon Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2016 9:30 PM Notes: Cool wort to 55 before pitching yeast. Primary ferment at 53-55 for 1 week, re-rack and ferment 2 more weeks at 50-53. Bottle condition 3-4 weeks.
Batch # 43 Pico Brauer's 2Late After This	Imperial IPA	25 Litres	1.094	1.021	9.6	102.85	13.14 °L	924	0
Author: Pico Brauer Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2015 6:51 PM Notes: 24 gram gjær
Ernest T's Strong	British Strong Ale	5.5 Gallons	1.064	1.014	6.52	52.37	16.71 °L	924	0
Author: hawks86 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2016 11:24 PM Notes: Starter with harvested stored WLP001. Two pints of toasted oak cubes soaked with whiskey. Ferment 14 days at 68F Add whiskey soaked toasted oak cubes in muslin bag to fermenter and secondary to taste.
Maple Porter	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.085	1.016	9.14	23.67	27.32 °L	924	1
Author: BrewingBaar Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: corn sugar Priming Amount: 5oz Creation Date: 5/9/2016 9:32 PM Notes: Add small bottle of Maple Syrup to wort with 2 minutes to go in the boil
Belgian Tripel II	Belgian Tripel	9.75 Gallons	1.082	1.012	9.13	31.52	5.19 °L	924	0
Author: BrewHop Boil Size: 13.5 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2016 5:58 AM Notes: Brewed on 6/19/16. Strike water was a bit high so decided to add a quart of cold before the grain and about a pint after. Mash tun was maxed out with that amount of water and grain. Mashed cooled down to about 148F. Couldn't get a clear runoff after recirculating so we shall see what that does. 75% efficiency in the kettle which might be a little low but we shall see. Dissolved sugar and syrup in about a pint of water. When all was said and done ended up with just about the right amount of beer and hit the OG on the mark. Pitching temp was about 68F but used extra ice to cool it more and got both down to about 65/66F. Beer had heated up to about 67F by morning of 6/20 and I cooled both down to 64F. Throughout the day I cooled periodically and in the evening it was sitting at about 65F. Morning of 6/21 brew was at about 67F and I cooled it. By the evening it was sitting at about 66/67F as well. 6/22 brew was sitting at about 66F in the morning so I cooled it and by evening it was around 66/67F. FG tested on 7/12, one was at 1.011 and the other at 1.012. I also biofined.
Pale Orange Monk	Witbier	25 Litres	1.053	1.014	5.21	16.94	5.36 °L	924	0
Author: Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 4 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: 1/21/2016 7:43 PM Notes: Ferment 7-10 days at 18°C -20°C
Winterkoninkje	Belgian Pale Ale	12 Litres	1.052	1.017	4.53	27.43	6.87 °L	924	1
Author: Marc ook Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 78 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: 10/11/2015 6:51 PM Notes: Note: I brewed this heavier winter-variant in 1993. De Koninck only caught on in 2002, with same pun on the name (Eurasian Wren). so who's cloning who here ;)
Smoked Robust Porter	Other Smoked Beer	5.5 Gallons	1.073	1.014	7.71	35.32	42.36 °L	924	0
Author: KatyTX_Brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 9/29/2015 6:00 PM Notes:
Hefeweizen	Weizen/Weissbier	5 Gallons	1.054	1.015	5.11	9.29	3.97 °L	924	0
Author: Reichert Boil Size: 7.3 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2015 12:50 AM Notes:
Barn Find Saison	Saison	5 Gallons	1.064	1.015	6.38	28.3	4.12 °L	924	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 8/19/2015 3:17 PM Notes:
Tank Table-VIII Triple	Belgian Dark Strong Ale	5.5 Gallons	1.094	1.022	9.48	26.58	16.79 °L	924	0
Author: Mark F. Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.5 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: 3/1/2015 1:34 PM Notes: I aged this beer for about a year. I also left it in a secondary for about a month before bottling. I added a second dose of yeast 3-days prior to bottling and used DME for priming. It is most similar to a Chimay Ale. I mistakenly used amber candy sugar so my ale came out darker than the style so make sure you use clear or light candy sugar if you care about color. This was one of my best brews because I cellar aged at 55-60 for a long time. Bottling abv was about 9% whereas a year later it climbed to 9.4% (Could be my measurements but it seems to get more alcoholic with aging and the secondary yeast pitch. I boiled my wort for about 60 minutes and used a single mash method. The name Table VIII comes from Army tank gunnery tables where we had to qualify our crew and tanks to fight. This brew is in memory of my crew back in '88! Best job I ever had.
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