Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Blackberry Sour	Saison	5.5 Gallons	1.075	1.017	7.59	22.68	10.6 °L	1K	0
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 73 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2018 4:39 PM Notes: Mash and sparge, heat to a boil, chill to 110* then kettle sour using L. Plantarum Maintain ambient temp of 100* in fermentation chamber for 48 hours
NB Ace Of Spades AG	Specialty IPA: Black IPA	5.5 Gallons	1.068	1.018	6.56	62.88	35.56 °L	1K	1
Author: kjfst11 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 3/4/2022 10:23 PM Notes:
Rich's Smoked Porter	Specialty Smoked Beer	15 Gallons	1.061	1.016	6	25.79	17.61 °L	1K	0
Author: Maltose Falcons Boil Size: 16.69 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 9/4/2021 6:35 PM Notes: Special Instructions / Notes: Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G) Was done as a concentrated boil (13 Gallons) and diluted to strength. Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer.
Indra's Net	American IPA	5.25 Gallons	1.057	1.011	6.02	51.99	5.56 °L	1K	0
Author: Herr Braumeister Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1 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: 7/9/2021 8:40 PM Notes:
Metamorphosis Clone	American IPA	21 Litres	1.059	1.01	6.48	60.74	10.51 °L	1K	0
Author: MogranJM Boil Size: 24.72 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 6 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: 9/25/2020 2:51 AM Notes:
Breakside Brewing Wanderlust Pale Ale	American IPA	19 Litres	1.06	1.014	6.11	69.34	7.89 °L	1K	0
Author: Wolf Pack Brewing Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 75 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: 5/4/2020 11:49 PM Notes: https://beerandbrewing.com/breakside-brewery-ipa-recipe/ DIRECTIONS Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11. BREWER’S NOTES We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.
The Sustenance (BBB "The Substance" Clone)	American IPA	5.5 Gallons	1.06	1.009	6.63	62.79	3.81 °L	1K	0
Author: Michael Chiantera 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: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2020 12:58 AM Notes: What is First Wort Hopping? First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins. Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product. Who Discovered First Wort Hopping? It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth? First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma. The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets. The Experiment A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted. At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B. Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer Brewery A 39.6 IBUs 37.9 IBUs Brewery B 32.8 IBUs 27.2 IBUs Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor. The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too. How To Do First Wort Hopping First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics. Mash Hopping Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest. Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun. To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil. Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization. The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.
IPA ARGENTA DEDEK	American IPA	100 Litres	1.058	1.012	6.11	53.33	4.83 °L	1K	2
Author: Boil Size: 109.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.75 bar Creation Date: 8/29/2018 4:14 PM Notes:
Hommel Biere	Belgian Pale Ale	11.5 Gallons	1.053	1.01	5.71	57.72	3.03 °L	1K	0
Author: Mike Shea Boil Size: 13.75 Gallons Boil Time: 120 Boil Gravity: 1.044 Efficiency: 85 Mash Thickness: 1.63 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2017 2:11 PM Notes:
Zax Eureka And El Dorado IPA	American IPA	10 Gallons	1.06	1.014	6.01	60.52	7.26 °L	1K	0
Author: DwackBeer Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 6/27/2017 4:16 PM Notes:
Gose	Gose	11 Litres	1.049	1.011	5.02	8.58	3.98 °L	1K	1
Author: Timox Boil Size: 14.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2016 6:07 PM Notes: 7 L 78 C mäskivesi, uuni 75 0 69 15 70 30 69 45 68, uuni 80 60 67.5, uuni 85 75 66.5 90 67 Huuhteluvettä 12,2 L 80 C Keittoon 14.5 L OG 1.050 FG 1.006
Scottish Ale	Scottish Export 80/-	5 Gallons	1.047	1.012	4.62	21.56	13.36 °L	1K	0
Author: cohkane Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 0.7 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: 12/10/2017 12:40 PM Notes: Results Total Water Needed (gal.) 8.47 32.06L Mash Water Needed (gal.) 2.83 10.71L Sparge Water Needed (gal.) 5.64 21.4L Strike Temperature (deg.) 171 Pre-Boil Wort Produced (gal.) 6.37
Lyin Mayan Apocalypse Rye Ale	American Amber Ale	6 Gallons	1.049	1.012	4.85	31.76	17.03 °L	1K	0
Author: mdeboard Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/17/2013 1:45 AM Notes: I first brewed this on the last day of the Mayan Calendar. Hence the name. :) It was a big hit at last year's NYE party. 1000ml starter 2 mins of O2 in wort prior to pitching.
Dead Guy Clone	American Pale Ale	5.5 Gallons	1.086	1.02	8.58	45.09	15.38 °L	1K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 10/17/2015 6:52 PM Notes:
Wild Rice Mild	Mild	3.75 Gallons	1.038	1.011	3.52	14.16	16.1 °L	1K	0
Author: statsmats Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.019 Efficiency: 68 Mash Thickness: 1.75 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: 9/19/2015 4:47 AM Notes:
Barbar Belgian Honey Ale	No Profile Selected	5 Litres	1.073	1.015	7.97	18.12	5.96 °L	1K	0
Author: Boil Size: 14.5 Litres Boil Time: 90 Boil Gravity: 1.022 Efficiency: 75 Mash Thickness: N/A 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: 10/14/2020 12:48 AM Notes:
Left Hand Milk Stout Clone	Sweet Stout	3.5 Gallons	1.067	1.02	6.14	31.4	40.9 °L	1K	0
Author: Invertalon Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2015 2:05 PM Notes: Add Lactose 10mins left to boil. Need 2 packs of Yeast, likely. 21 day ferment
BierGarten	Oktoberfest/Märzen	5 Gallons	1.069	1.017	6.81	23.2	11.02 °L	1K	0
Author: Paul Miller Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 7/26/2013 3:53 PM Notes:
Coco Pops	Cream Ale	47 Litres	1.043	1.008	4.57	22.87	12.07 °L	1K	0
Author: ant@craftybeerclub.com Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A 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: 11/18/2021 2:40 PM Notes:
SofaKing Creamy V2	Cream Ale	11 Gallons	1.055	1.015	5.18	34.39	8.39 °L	1K	0
Author: meatball Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.3 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: 6/26/2014 11:28 PM Notes:
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