Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Edinburgh Heavy - 90 Shilling	Scottish Export	48 Litres	1.065	1.023	5.45	23.8	14.1 °L	921	0
Author: JohnnyAH Boil Size: 55 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2017 2:33 PM Notes:
Milkshake DIPA Kveik	Double IPA	20 Litres	1.072	1.023	6.42	54.5	7.94 °L	921	1
Author: RockHopper Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 55 Mash Thickness: 3.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 111.1 g Creation Date: 3/15/2020 1:59 PM Notes:
Robust Coffee Porter	American Porter	5 Gallons	1.061	1.014	6.16	43.91	39.49 °L	921	1
Author: drewshep Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.6 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: 11/25/2019 9:18 PM Notes:
Fantasy Draft Beer-IPL	American IPA	5.5 Gallons	1.052	1.011	5.38	49.26	12.66 °L	921	1
Author: shockey8oz Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2018 2:01 PM Notes:
Dales Pale Ale	Blonde Ale	6.5 Gallons	1.06	1.012	6.31	65.27	7.29 °L	921	1
Author: JB's Brewery Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 3/3/2018 4:22 PM Notes:
Sour Weasel Lambic [Master]	Lambic	38 Litres	1.059	1.008	6.75	4.74	5.06 °L	921	1
Author: Flying Weasels Home Brewery Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 55 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 28 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/24/2017 3:24 PM Notes: To date, I've done this one during my winter brewing schedule, but it would also be a good one to do in the summer, given that I ferment the Old World Saison blend at ~25C. This is a full-size batch: 43L including the yeast starter. Use two 50-gallon pails for fermentation. I only do this once a year and it's probably my most labor-intensive recipe, so I might as well maximize the yield. IMPORTANT: Recipe requires the use of 1 SS pot and one HLT/kettle, so you will need two full propane tanks, not just one. Have a "dipping pot" handy for removing draws (decoctions). YEAST ================ Pitch yeast and bugs separately: - Escarpment Labs Old World Saison Blend (I've also used Omega Yeast OYL-217 C2C American Farmhouse Ale) - Escarpment Labs Belgian Sour Blend TURBID MASH ================ - Grind unmalted wheat at widest setting, then at one tick less than the widest setting. It will still be difficult to get it all ground. Watch our for jams! (For LBC7, I did 3 grinds. The second two were wheat and malt mixed together.) There is an excel cheat sheet that summarizes this rather confusing mash schedule on Google Drive. Name = "Sour Weasel Steps.xlsx" https://drive.google.com/file/d/1Z3OikVQ3tpStJSIUvxEeoUlaktjAV-tV/view It includes info on total water in use and liquor/grist ratio at any one point. Maybe I should do a word version of these instructions too. Just to make things nice and easy in the future. 0. PREPARE ------------------------ HLT: 44.0L (full) bring to 134F, use 14L in Protein rest, and bring the rest to a boil. [Don't dough in until s/s pot is close to a boil.] SS pot: bring 10L to a boil: 8L for use in Gelatinization rest, refill it after that 1. PROTEIN REST ---------------------------- SS pot should be close to a boil before you proceed. Add 14L water from HLT at 132F (55.5C) to dough in at a strike temperature of 113°F (45°C). Hold temperature for 10–20 minutes. There is not much water in the mash so do not over-react when you take temp. It might be way high or low initially. Give it time to even out before you attempt to "fix the problem". Online sources say "A protein rest is a short mash at 113-131˚F used to activate certain enzymes in the malted grains that break down protein chains." Bear that in mind! After addition of 14L to mash tun: - HLT: 30L, coming to a boil - S/S pot:10L, at or near a boil 2. GELATINIZATION REST FOR RAW WHEAT ----------------------------- Add 8L boiling water (from SS pot) to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes. Note that Milk the Funk says: unmalted wheat has a gelatinization temperature range starting between 136-147°F (58-65°C) and can, therefore, be gelatinized during a beta-amylase/maltose rest (fine milling will help efficiency) [1]. We need 8L more brewing water at this point. If the HLT is at or near a boil, add it directly to the HLT. This is the preferable way to go, but if the HLT isn't hot enough, do the following. Refill the SS pot with 8L fresh brewing water. Put the heat on and get it coming to a boil. Once the HLT is at or near a boil, empty the SS pot into the HLT. You will need the empty SS pot for the first turbid draw (decoction). After transfer and re-addition of 8L boiling water: - HLT: 30L, coming to a boil - SS pot: 10L coming to a boil After transfer from SS pot to HLT: - HLT: 40L, coming to a boil - SS pot: empty, ready for first draw (decoction) FIRST TURBID DRAW ------------------------------ Remove 3L of cloudy liquid, place it in SS pot and heat to 180°F (82°C) to halt enzymatic activity and hold it there. After removal of 3L water: HLT: 40L, at or near a boil SS pot: 3L, maintaining 180F BETA AMYLASE REST ------------------------------- Add 11.5L boiling (206F) water from HLT to the mash to raise the temperature to 150°F (66°C). Hold it there for half an hour. If water addition is not sufficient to reach desired temp, use HERMS. After addition of 11.5L water: HLT: 28L SS pot: 3L, maintaining 180F SECOND TURBID DRAW -------------------------------- Remove 8L of liquid from mash. Add it to the SS pot with the first draw. Heat the pot to 180F (82C) and maintain it there. After transfer of 8L mash to SS pot: - HLT: 28L, at a boil - S/S pot: 11L, maintaining 180F // SS pot is now perilously full! ALPHA AMYLASE REST --------------------------------- Add 11.5L boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour. If water addition is not sufficient to reach desired temp, use HERMS. After addition of 11.5L water: HLT: 16.5L bring to 190F or more for sparging S/S pot: 11L, coming to a boil so it can be added back to mash in final step. Don't bring the draws to a 'real' boil. The pot is too full and a boilover would be truly nasty. MASH OUT --------------------------------- Make sure the draws are close to a boil, then return them to the mash to raise the temperature to 168°F (76°C). Use HERMS, if necessary. Hold at this temperature for 5–10 minutes before lautering and sparging. HOWEVER, at this point, there is not enough room for the decoctions to be returned to the mash, and the HLT still has water in it, so you can't start using it as a kettle. Here's what to do: - Start running off into a 5-gal bucket to make room for the decoctions. - Once there's room, dump the decoctions into the mash tun. - Keep running off until you have exposed the mash bed. (This is to get the max gravity in the first batch, which you can isolate and add to the kettle first. Then only add the sparged wort as necessary, in case you have obtained too much. Which increasingly I am not doing as I dial in this recipe, but is a worthwhile approach in any event, I think.) - Add remainder of HLT to mash. HLT is now empty. - Start using HLT as a kettle now. - Add all collected wort to kettle. (It is a lot, so set up the collector pot, pour it into that, and pump it into the kettle, rather than trying to lift 5-gallon buckets of hot wort.) After return of 11L water: HLT: now being used as a kettle, filling with heat on S/S pot: empty, no need for this any more Based on my experience with LBC6 and LBC6, I have adjusted total water down twice. It should now come in close with not much extra sparge at the end of the boil After the mash is complete, vorlauf, lauter, and sparge as usual, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual. The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze. HOPS ================ Hops should be aged hops. Hopefully you have enough from last year's back yard harvest. If not, throw in some weak bitterness hops, like Saaz. Use about 4 ounces of back yard hops. Boil the hops in a mesh bag. Remove the bag before runoff. Pushing the hops into the kettle is difficult so be careful. Plus it will make the brew want to boil over. FERMENTATION ================== Add to two 5-gallon fermenters and pitch with well-oxygenated culture of EL Old World Saison Blend. Once fermentation slows, transfer to secondary fermentation vessels. Add the EL Belgian Sour Mix at this time. Then forget about it! Check how it's fermenting in about a year.
Bourbon Vanilla Cream Session Stout	American Stout	5.25 Gallons	1.056	1.019	4.8	40.29	39.96 °L	921	0
Author: thechad Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 0.86 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 9/21/2017 4:03 PM Notes: On or near the day you brew, split the vanilla beans and scrape the caviar into a glass or other container. Chop the bean husks into small chunks, roughly one inch long, and place them into the same container as the caviar. Pour in 1 to 2 ounces of a quality bourbon, enough to cover the vanilla pieces. Seal the container and let sit until ready for secondary fermentation. Once into secondary fermentation, pour the whole contents into the fermenter/secondary vessel. Vanilla really needs a vehicle to get the flavor out. You could toss it in the beer, and it'll extract the flavor, but slower. Alcohol, and cream even are some of the best vehicles for getting the vanilla out of the beans. This recipe is inspired by the Lights Out Stout from Worthy Brewing in Bend Oregon.
West Coast Blaster	American Amber Ale	5.5 Gallons	1.068	1.012	7.37	60.09	20.63 °L	921	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2017 8:42 PM Notes:
Ipa	Specialty IPA: Belgian IPA	20 Litres	1.065	1.017	6.29	81.2	9.26 °L	921	0
Author: Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2017 9:22 PM Notes:
Atom (1/18/17)	Gueuze	10 Gallons	1.05	1.014	4.79	10.05	3.39 °L	921	0
Author: Hedgehog Brewering Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 79 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: 1/18/2017 7:02 PM Notes:
TRB Golden Ale	Lambic	5.5 Gallons	1.049	1.012	4.8	0	3.45 °L	921	0
Author: ipsiad Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.2 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: 1/13/2016 5:42 PM Notes:
Kern River Citra DIPA	Double IPA	5.5 Gallons	1.071	1.013	7.59	72.49	7.24 °L	921	0
Author: foxchainman11@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2016 10:58 PM Notes: All Briess Malts except Gambrinus Honey Malt 1st dry hop day 3 of fermentation = 14 day dryhop
Durnin Wee Heavy	Wee Heavy	5 Gallons	1.095	1.022	9.55	27.98	24.78 °L	921	0
Author: Jake Hutter Boil Size: 6.5 Gallons Boil Time: 120 Boil Gravity: 1.073 Efficiency: 75 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: 10/20/2016 8:46 AM Notes:
Todd The Axeman	American IPA	5.5 Gallons	1.091	1.021	9.09	137.43	7.06 °L	921	1
Author: Kanu Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 2 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: 10/8/2016 12:36 PM Notes:
American Pale Ale	American Pale Ale	20 Litres	1.037	1.011	3.46	33.59	15.01 °L	921	0
Author: Luciano Pansanato Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 35 Mash Thickness: 3 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: 9/13/2016 10:59 PM Notes:
Dark Mild	Dark Mild	11 Litres	1.037	1.011	3.5	20.46	20.16 °L	921	0
Author: ImV Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 75 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: 7/1/2016 3:39 PM Notes:
Fugly Brown Stain	British Brown Ale	31 Gallons	12.472	3.176	4.98	21.48	14.31 °L	921	0
Author: Sneaky Duck Boil Size: 41 Gallons Boil Time: 90 Boil Gravity: 9.5 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2016 1:36 AM Notes:
RedY	Irish Red Ale	70 Litres	1.045	1.013	4.11	23.64	11.74 °L	921	0
Author: vasarely Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2016 6:18 AM Notes:
CCCP	California Common	25 Litres	1.054	1.016	4.95	30.77	11.97 °L	921	0
Author: Rick666 Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2016 5:48 PM Notes:
Nude Tayne Pale Ale	American Pale Ale	5 Gallons	1.054	1.012	5.53	34.36	4.56 °L	921	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2016 6:05 PM Notes:
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