Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Fall Spice Belgian Quad	Belgian Dark Strong Ale	12 Gallons	1.095	1.013	10.71	38.5	18.84 °L	1.1K	1
Author: UncleBrian Boil Size: 14.25 Gallons Boil Time: 90 Boil Gravity: 1.08 Efficiency: 68 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2024 5:02 PM Notes: The source for the grain and hop bill comes from Dan's Belgian Quad as noted above. However, there are several deviations both from the standard Belgian styles and the baseline recipe, including the use of cane sugar over dextrose and darker candi sugar as adjuncts. The biggest modifications, however, come from the use of Lutra yeast and the warming spices. Lutra was used for rapid take-off to reduce infection risk from primary spices. Grains were mashed at 150 for 2.25 hours, dropping to 142 over that period by cold water additions and removal of mash tun lids. Adjuncts (brown sugar, cane sugar, candi syrup) were added at the start of boil after protein break. Hop additions are noted in recipe, immersion chiller added at 15 minutes, boil spice additions added at 5 minutes. Immersion chilled to just under 100 degrees. Yeast was pitched at 96 degrees F and fermented in a controlled temperature room at 85 degrees for six days, then reduced to 72 degrees F for 2 days. Actual OG was 1.094, and actual FG was 1.008. 11.3%ABV. The beer was fermented in two separate 8 gallon Anvil stainless steel fermenters, each receiving one packet of Lutra pitched dry. A cheesecloth sachet was fashioned to contain half each of the primary spices noted in the recipe. Total time in primary was 8 days, FG holding firm at 1.008 for two days prior to packaging. 5 gallons were kegged (2x2.5 gallons) and force carbonated, 5 gallons are barrel-aging in a medium toast/medium char American white oak Bad Motivator whiskey barrel. After a few weeks, the barrel-aged beer will be bottle conditioned with Lallemand CBC-1. The kegged beer is absolutely incredible. Wildly complex and the flavors evolve over the course of several sips. Excited to try the barrel-aged in a month or two.
Session Pale Extract	American IPA	21 Litres	1.041	1.008	4.45	20.36	4.91 °L	1.1K	0
Author: OVBrewer Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.079 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/27/2016 5:13 PM Notes:
Floral Pale Ale	Standard/Ordinary Bitter	91 Litres	12.291	4.419	4.23	31.09	8.63 °L	1.1K	0
Author: Dan.tjones8 Boil Size: 99.84 Litres Boil Time: 60 Boil Gravity: 11.2 Efficiency: 70 Mash Thickness: 2.6 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: 5/18/2022 4:11 PM Notes:
ALL GRAIN 3	American Pale Ale	21 Litres	1.035	1.006	3.76	26.16	5.29 °L	1.1K	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.066 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: 3/23/2022 8:42 AM Notes:
Rapier Wit	Witbier	5 Gallons	1.04	1.008	4.27	13.02	3.31 °L	1.1K	10
Author: RoadRoach Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 3.9 oz Creation Date: 9/5/2021 5:05 PM Notes: Blue Moon knock-off. Fresher orange peel yields best aroma. Add 1/4-1/2 oz. fresh lemon peel to enhance citrus nose. Corrected timing for hops and aroma/flavor additives. Time entry on recipe indicates what part of boil cycle ingredient should be added.
Saison Du Blueberry	Fruit Beer	11.5 Gallons	1.04	1.005	4.48	26.13	3.68 °L	1.1K	0
Author: monumentparkbrewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 13.8 oz Creation Date: 6/2/2021 2:23 AM Notes:
Canadian Session Ale	American IPA	5.5 Gallons	11.032	2.272	4.65	48.09	5.06 °L	1.1K	0
Author: BeefyStewBrews Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 8.7 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2021 4:32 AM Notes:
Falstaffian Lager	American Lager	5.25 Gallons	1.043	1.009	4.5	10.06	2.95 °L	1.1K	0
Author: Herr Stein Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: dextrose Priming Amount: 2.7 oz Creation Date: 2/2/2021 12:58 PM Notes: Moderate carbonation, no lacing, thin white head. Bright, golden color. Overall taste is light and restrained, good session beer on a hot summer day. Quite drinkable. The taste of this beer is a bit grainy and sweet initially, with the sweetness changing to being slightly more malty after a second or so. The mouthfeel is very light. Finish is crisp, clean, and with virtually no aftertaste. This yeast although powdery, produces one the clearest lager recipes I know after a lagering period. Initially, very hazy and cloudy but it surprises me every time after it completely clears. It does produce some diacetyl but with a good d-rest and or a lagering phase it completely goes away.
American Amber Lager	Dark American Lager	5.5 Gallons	1.05	1.012	4.87	20.56	14.62 °L	1.1K	0
Author: CJP3 Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.5 oz Creation Date: 4/2/2020 6:28 PM Notes: Classic Amber Lager Recipe inspired by various Pennsylvania breweries and my own drinking preferences. Here in PA we simply order these beers as “Lager”. Brewing Instructions. Target Munich, Germany or Pottsville, PA water profile. When in doubt brew with soft water and ample calcium. Mash at 151F for 60 minutes. Target 5.2-5.4 mash pH and adjust with Acidulated malt or phosphoric acid as necessary. **If you have the ability to decoct, remove 1/3 of the mash and boil for 5 minutes. Perform this step after full saccrification has been achieved. Return Boiled mash to mash tun and mix thoroughly** If you do not have the ability to decoct, and have the ability to mash out, raise mash to 168-170F. Vorlauf until clear. Begin running off wort to boil kettle. Once wort is 1/2-1” above grain bed begin sparging. Sparge with 6 gallons of water to collect 7.5 gallons in the kettle. Boil for 75 minutes and follow hop schedule accordingly. If you cannot find Yakima Gold hops use Mt. Hood, Willamette, or Nugget. Any German hops can be used as well. Add whirlfloc and yeast nutrient 10 minutes before the end of boil. Cool to 50F and knockout wort to FV. Aerate Wort and pitch yeast. Pitch 1.5-2X your normal amount. Ferment at 52F until 7.5oP than raise temp to 58F. Hold at that temp until terminal gravity is achieved. Cool beer 2F Every 24 hours until it is back at 52F. Hold for 48 hours or until final gravity holds stable. If you do not have temperature control, try to keep the beer below 60F or switch to California Lager yeast that can handle warmer temperatures. Once gravity is stable, transfer to a CO2 purged corny keg at 3-5 psi and crash to 33F. Lager beer for 21 days. Transfer to serving keg or bottling bucket. Carbonate to 2.68-2.72 vol. CO2. **If you do not have lagering capabilities, bottle condition beer than cold store it for 3 weeks before serving** Substitute 1.5 lb. of Flaked Maize for 1.5 lb. of Munich for a lighter bodied finish and flavor more similar to Yuengling or Shiner Bock.
Dubbel Rochefort Pap	Belgian Dubbel	20 Litres	1.038	1.009	3.82	39.81	24.47 °L	1.1K	2
Author: Windstreken Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2016 8:44 PM Notes:
Little, Brown Porter	Brown Porter	5.25 Gallons	1.048	1.013	4.52	50.87	31.36 °L	1.1K	0
Author: Epimetheus Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: sucrose Priming Amount: 3 fl oz Creation Date: 2/3/2013 6:00 PM Notes:
Golden Ale - Malt Extract	Best Bitter	40 Litres	1.044	1.011	4.31	34.46	4.5 °L	1.1K	1
Author: Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2016 2:59 PM Notes:
Cobbler Summer Ale - Cool Change	American Wheat Beer	23 Litres	1.044	1.012	4.29	19.57	3.61 °L	1.1K	0
Author: Meddo Boil Size: 29.7 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 18 ° C Priming Method: Force carbonation Priming Amount: N/A Creation Date: 8/14/2016 8:52 AM Notes: 2.5 litre starter, 260g DME
German Lager	American Light Lager	27 Litres	1.046	1.007	5.06	23.78	6.55 °L	1.1K	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.112 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/29/2016 9:33 PM Notes:
Thai Fighter	British Brown Ale	5 Gallons	1.044	1.011	4.31	30.05	17.83 °L	1.1K	0
Author: MattyJRPI Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.036 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: 12/8/2015 1:12 AM Notes: Modified slightly When fermentation has completed, blend Thai tea spices. Bring about one quart filtered water to a boil, pour over 8 Chinese star anise, 1 oz. (28 g) orange peel, 1 vanilla bean, split and scraped, 5 whole cloves and 2 cinnamon sticks. Cover and let steep for 15 mins, then strain to remove spices. Start with 2 cups, blend and taste. Continue to add and stir until desired flavor is reached.
Dry Stout Extract	Dry Stout	5.8 Gallons	1.042	1.008	4.45	42.11	33.3 °L	1.1K	1
Author: RyDog Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 12:38 AM Notes: Used saf 05 because that is what I had. An English ale yeast probably would have been more appropriate.
Mt. Fuji - Equinox	Special/Best/Premium Bitter	23 Litres	1.044	1.009	4.57	38.22	9.39 °L	1.1K	3
Author: BS_Rat Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 3 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: 4/15/2015 2:44 PM Notes:
Belgian Witbier	Witbier	13 Gallons	1.052	1.014	5.06	15.76	3.85 °L	1.1K	1
Author: Eviljay Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 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: 4/6/2015 1:22 AM Notes: 1/2 Wit II and 1/2 Wit I
MacDahrahs Stout	Dry Stout	6 Gallons	1.045	1.01	4.6	35.51	23.34 °L	1.1K	0
Author: Dan (Zoo City Zymurgist) Boil Size: 7.3 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2015 8:41 PM Notes:
British Kolsch	Kölsch	5 Litres	1.049	1.012	4.83	26.71	5.53 °L	1.1K	0
Author: Cormdawg Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 76 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Gyle Priming Amount: 0.5L Creation Date: 2/22/2015 5:05 PM Notes:
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