Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black Rye IPA	Specialty IPA: Black IPA	5 Gallons	1.08	1.02	7.86	71.61	47.34 °L	1.2K	1
Author: Tom Boileau Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: 1.25 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: 3/23/2017 2:07 AM Notes:
Chilly Willy - Cold(ish) IPA	American IPA	5.5 Gallons	1.055	1.009	5.98	69.71	3.24 °L	1.2K	2
Author: Mohaynow Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 10/13/2022 4:02 AM Notes: A bastardized version of David Heath's cold IPA
NEIPA (Avg. Perfect Clone W. EU Wheats)	Specialty IPA: New England IPA	21.8 Litres	1.06	1.013	6.2	59.67	5.39 °L	1.2K	1
Author: esteveE Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.61 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 147.4 g Creation Date: 4/19/2022 11:01 AM Notes: 0) Didn't find original Honey Malt and substituted with: MALTA CARA HONEY Ref.: M095-500g-m https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML 1) Water prep: - 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76) - Separate 14L for sparge and put in Klerestein heater 2) Make sure plates and grain bin are in G40. Heat water in G40 , 20L to 67ºC (pre heat it at 69C) -- Need about 4 hours after this. 3) Add grain slowly, stirring, add recirculation and cover. 1h pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20. 4) Heat sparge water to 78ºC for effective 76ºC sparge 5) Lift grain basket and slowly add sparge water 6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop. (Meassure pH at 20C) 5.78 OG 1.06 7) Transfer to clean fermenter through counterflow chiller, and Oxygenate 8) Pitch yeast after oxygenating 9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings. --- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid. 10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal) 11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal) Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A -- 12) After 3 days ready to crash cold 13) Crash cold at 5-7ºC for a minimum of 3 days 14) Prime and bottle , flush bottles with CO2 1L is lost during the process 3.8L are put into the uKeg for force carbonation. 15L left to bottle at 0.75L per bottle should yield 20 bottles. Prep for 22 bottles. Per bottle. Corn Sugar : 5.1 g x 22 = 112g Ascorbic acid : 2g Add dextrose, then water to achieve 440ml solution. Bring to boil to sanitize. Cool down a bit and add ascorbic acid. Dose 20ml per bottle and let it cool down. Fill bottle with spigot and flush with CO2. Cap each bottle just after. Condition 1 week and check color for oxydation and carbonation. Ingredients Codi SAP: * 13954 CLORURO CALCICO 94-96% * 10171 ACIDO LACTICO 80% * 13468 ASCORBAT SODIC (SODIUM ASCORBATE) Altres: * Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero * 181021 Irish Moss - tienda cervezero * Brouwland nutrivit Vinoferm * Liquid yeast from Wyeat 1318 (had 1L professional) Yeast: https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf 1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/ https://byo.com/article/the-power-of-ph/ https://byo.com/mr-wizard/setting-record-straight-mash-ph/
Janet's Brown Ale	American Brown Ale	5.5 Gallons	1.074	1.025	6.41	68.67	27.33 °L	1.2K	0
Author: Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.25 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: 4/29/2021 3:40 PM Notes:
White Pepper & Lime Gose	Gose	20.8 Litres	1.051	1.008	5.56	8.86	3.94 °L	1.2K	0
Author: Munjo69 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: 3.14 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: 10/9/2019 5:59 AM Notes: After mash boil 15mins then cool wort 35.c adjust ph to 4.5 add half bottle of lactobacillus probiotic drink cover and rest at 35c for 24-48 hrs or until desired level of sourness, boil for 60mins chill to 21.c and add yeast ferment for 1 week then peel deseed blend and pasteurize rock melon at 76.c stir so as not 2 burn cover pot and cool to 21.c and add to fermenter in a sanitised hop bag for 3-5 days until fermentation is complete keg/bottle and carbonate and enjoy
Allagash Curieux Clone	Belgian Tripel	5 Gallons	1.073	1.01	8.29	40.25	4.07 °L	1.2K	0
Author: Jpo Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2019 7:54 PM Notes: Use yeast cultured from Allagash White, as it is the house strain. Mixed with fresh Tripel after bourbon barrel aging to taste. Recipe still needs water chemistry added.
Barley Wine	English Barleywine	20 Litres	1.108	1.024	11.05	62.83	14.36 °L	1.2K	0
Author: Woozy Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.09 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2017 8:36 PM Notes: Reused yeast from previous American Rye batch
British IPA	English IPA	13 Litres	1.066	1.015	6.65	48.23	17.46 °L	1.2K	1
Author: Timox Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 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: 8/5/2017 1:58 PM Notes: 0 66.5 15 67.5 30 67.5 45 67.5 60 67 75 67 90 67 OG 1.066 FG 1.016
Summer IPA	American IPA	6 Gallons	1.062	1.012	6.64	62.6	5.51 °L	1.2K	0
Author: MKJ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 2/28/2017 5:49 PM Notes:
White Chrismas	American Strong Ale	5 Gallons	1.068	1.016	6.85	49.23	13.13 °L	1.2K	0
Author: Cgdavis Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 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: 12/4/2016 11:08 PM Notes:
SanFran RedHead	Irish Red Ale	5.25 Gallons	1.056	1.01	6.09	21.63	15.08 °L	1.2K	1
Author: Starter Hops Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2016 5:02 PM Notes:
Noob Porter	English Porter	1 Gallons	1.047	1.009	5.01	23.45	26.03 °L	1.2K	4
Author: Xtipi Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 25 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65.3 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2016 6:00 AM Notes: If anyone does try it out, let me know your comments. I did this for one batch and I absolutely love it.
Mole'volence	Imperial Stout	5 Gallons	1.11	1.033	10.13	51	50 °L	1.2K	0
Author: ssuhy65 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 8/6/2016 4:04 PM Notes: In secondary, add vodka soaked: 4oz cacoa nibs 1 vanilla bean, chopped 1 cinammon stick, broken (2-4g) 2 dried ancho peppers, deseeded 2 pasilla peppers, deseeded 1 Guajillo pepper Didn't set my Equipment so my OG is 1.077 Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.
KATE THE GREAT	Imperial Stout	5.5 Gallons	1.119	1.025	12.31	68.88	50 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.087 Efficiency: 55 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2016 11:32 PM Notes:
Swan City Sour	Mixed-Fermentation Sour Beer	5.5 Gallons	1.053	1.013	5.27	12.72	4.98 °L	1.2K	3
Author: Ugly Duck Brews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: corn sugar Priming Amount: 2/3 c Creation Date: 7/2/2016 12:46 PM Notes:
Belgian Blonde	Belgian Blond Ale	77.5 Gallons	1.076	1.018	7.7	27.81	7.76 °L	1.2K	2
Author: IamScott Boil Size: 82.5 Gallons Boil Time: 90 Boil Gravity: 1.072 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/5/2016 3:44 PM Notes:
The Mooster	Special/Best/Premium Bitter	28 Litres	1.053	1.012	5.33	39.14	7.54 °L	1.2K	3
Author: Billy's Bad-boy Brew Boil Size: 37 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 78 Mash Thickness: 2.9 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: 2/10/2015 10:03 AM Notes:
Ozarks Farmhouse Ale	American Wheat or Rye Beer	12 Gallons	1.067	1.008	7.72	31.9	4.18 °L	1.2K	0
Author: Ozarks Mountain Brewery Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 2 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: 4/12/2018 7:54 PM Notes:
Rogue Dead Guy Ale	Maibock/Helles Bock	8 Gallons	1.066	1.017	6.34	37.07	8.95 °L	1.2K	0
Author: hwj723@gmail.com Boil Size: 10.5 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 2.67 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/15/2022 7:39 PM Notes: This is a very good representation of Dead Guy. I've brewed it many times and It's loved by everyone I've served it to. Original recipe came from Can You Brew it with Jamil Zainashef interviewing John Maier. Sterling hops is used now instead of Saaz, but I it wasn't available at this writing. Bitterness in my original recipe was based on Rager in Beer Smith, and comes in at 40 IBU's per Rogue specs. BF uses Tinseth. Ferment at 60 degs.
#A Kiera Knightley	American Pale Ale	60 Litres	1.048	1.01	5.01	19.34	4.25 °L	1.2K	0
Author: Nullni Boil Size: 70 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2015 9:21 PM Notes:
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