Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Zax Double IPA	Double IPA	10 Gallons	1.085	1.025	7.93	78.75	11.69 °L	919	0
Author: DwackBeer Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 5/25/2017 7:58 PM Notes:
ARFARFAN'ARF	American Lager	5.5 Gallons	1.048	1.011	4.87	12.07	3.02 °L	919	0
Author: Herr Stein Boil Size: 6.81 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 150 ° F Priming Method: co2 Priming Amount: 30 psi Creation Date: 11/17/2021 2:12 PM Notes: Pre-prohibition lager style. -Golden color, thick, creamy head; full flavor, modest maltiness, subtle sweetness of the corn; balanced hop bitterness; clean bitter finish from the cluster hops. -Great attenuation, no esters. Very clean and crisp. -Crystal clear, sparkling. -Hallertau tradition can be substituted for the stryian hops. - Lager for 6 weeks. This yeast is very powdery but it will clear brilliantly given a good lagering time. Really good drinking beer. -Any BMC fan will enjoy this. Trying JY330 - Dutch Lager yeast from Jasper Labs. (Heineken yeast?) Outcome TBD. (ARFARFAN'ARF - An old Victorian slang term used to describe a drunken man, meaning he has had MANY ‘arfs,’” or half-pints.)
Geoff's Dice Roll	Experimental Beer	5 Gallons	1.066	1.013	6.89	104.73	29.29 °L	919	0
Author: Switz007 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2019 8:30 PM Notes:
Mac's - French Canadian Breakfast	American Stout	3.25 Gallons	1.075	1.02	7.27	49.44	50 °L	919	4
Author: MacBrewingCo Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2018 11:01 PM Notes: As the French (probably) say, breakfast is the most important meal of the day. Accordingly, this maple breakfast stout may be the most important beer you drink all day! Packed with dark chocolate-y coffee goodness, the Stout Petit Dejeuner Erable will certainly wake you up and start your day off right.
Old Bean Imperial Stout	Russian Imperial Stout	5 Litres	1.128	1.035	12.16	63.46	44.3 °L	919	0
Author: The Green Man Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: sugar solution in bottling bucket Priming Amount: 21g in 200ml hot water Creation Date: 4/6/2018 5:23 AM Notes: Estimated 4 litres after boil off. 1 litre chilled water into fermentor to bring ale down to pitching temp and to adjust OG. This is being pitched onto yeast cake from Olde London Export IPA which was itself massively over-pitched using 11g, almost double needed, so there is a lot of yeast and it should be in good condition too. Half of bucket will be head space and blow off tube will be attached. "Steady as she blows skipper!" Or...pitched with a packet of US05...undecided. All depends when I do it...
Barely Belgian Pale Ale 10 Bbl	Belgian Pale Ale	375 Gallons	1.051	1.011	5.28	23.21	9.46 °L	919	0
Author: J A Boil Size: 422 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 0.75 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: 11/9/2017 1:59 AM Notes:
Fruits Of Summer	Imperial Stout	15 Litres	22.689	4.633	10.09	0	50 °L	919	1
Author: BeerButcher Boil Size: 18 Litres Boil Time: 70 Boil Gravity: 19.2 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2017 10:16 AM Notes:
Db MANDARINA IPA	American IPA	5.5 Gallons	1.061	1.012	6.5	58.76	8.92 °L	919	0
Author: db Brewer and Wine Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 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: 9/21/2017 11:27 PM Notes: Calcium Chloride to mash Irish Moss 15min boil
Nuts! Honey-roasted Peanut Ale	Scottish Export	2.3 Gallons	1.05	1.009	5.41	27.51	16.85 °L	919	0
Author: FatsSchindee Boil Size: 2.9 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2017 7:41 PM Notes: Aiming for a beer that tastes like honey-roasted peanuts. Base style is somewhere between Scottish Export and Northern English Brown Ale. BIAB, no sparge. Higher mash temp is to offset drying effect of 19% honey and molasses additions. Use 1 6.5 oz jar powdered PB2 for peanut flavor toward end of boil, along with tiny amount of sea salt. To help dissolve the powder, remove about 1 qt wort from the boil into another (high-sided) pot, and stir in with an immersion blender (or whisk/spoon/etc). Add 4 oz of the honey and 2 oz molasses at flameout, and the other 7 oz honey after primary fermentation. Taste first, and if it needs more peanut flavor, add (up to) another 6.5 oz jar of PB2 (boil some water to blend the powder in, then add to primary fermenter, or add to secondary and rack beer on top of it).
Petite Saison D'Ete	Saison	2.5 Gallons	1.041	1.007	4.42	31.53	3.69 °L	919	1
Author: djmeicher Boil Size: 3.75 Gallons Boil Time: 70 Boil Gravity: 1.027 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2017 10:51 PM Notes:
Goosey Gander	Specialty Beer	21 Litres	1.033	1.01	3.01	98.9	15.17 °L	919	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2015 2:13 PM Notes:
WIT	Witbier	5.5 Gallons	1.048	1.013	4.7	15.75	3.71 °L	919	0
Author: kcdesch@me.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2017 8:53 PM Notes: Blanche Oreiller (5 gallons/19 L, all-grain) OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P) IBU = 20 SRM: 4 ABV = 5.0% Ingredients 4.5 lb. (2.0 kg) flaked wheat (1 °L) 4.9 lb. (2.2 kg) Pilsner malt (1.6 °L) 1.1 lb. (0.5 kg) flaked oats (1 °L) 0.25 lb. (113 g) Munich malt (8 °L) 0.5 lb. (227 g) rice hulls or other natural filter 4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids) 1.5 oz. (43 g) fresh citrus zest (5 mins) 0.4 oz. (11 g) crushed coriander seed (5 mins) 0.03 oz. (1 g) dried chamomile flowers (5 mins) Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast Step by Step Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P). The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
Dry Irish Stout	Irish Stout	3 Gallons	1.05	1.014	4.69	35.44	50 °L	919	1
Author: TheUtoid Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2017 12:07 AM Notes:
Dry Irish Stout	Irish Stout	5 Gallons	1.048	1.012	4.74	40.58	38.75 °L	919	2
Author: kevindtimm Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2017 8:25 PM Notes:
Black IPA	Specialty IPA: Black IPA	2.75 Gallons	1.061	1.011	6.65	81.34	35.83 °L	919	1
Author: Vitis Boil Size: 3.75 Gallons Boil Time: 35 Boil Gravity: 1.045 Efficiency: 56 Mash Thickness: N/A 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: 5/12/2016 1:43 AM Notes: 20 May start. Bottled 29 May.
Jazz Man IPA	American IPA	6 Gallons	1.059	1.016	5.61	141.41	8.24 °L	919	1
Author: Long Dog Brewery Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.044 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: 1/11/2016 11:45 PM Notes:
IPA	American IPA	45 Litres	1.056	1.01	6.06	65.68	4.57 °L	919	0
Author: Leonardo D. Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2015 6:31 PM Notes:
Emmet The Bitter	Strong Bitter	5.5 Gallons	1.051	1.013	5.04	39.57	13.22 °L	919	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2015 3:32 AM Notes: 1.0 Very decent English Bitter! 2.0 Conditioned 1 week with 4oz of medium oak chips that were soaked in vodka <- ended up way to oaky like you were drinking liquid mulch 3.0 Conditioned 1 week with 1oz of light oak chips soaked in bourbon, 2 cups of Cherry Puree, and 1 Tbsp of vanilla. <- Very Good!
Jule Saison	Saison	6 Gallons	1.067	1.012	7.19	23.53	27.62 °L	919	0
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2015 8:42 PM Notes: Add 1 lb table sugar to fermenter after start of fermentation. Boil and dissolve first.
Kjeller 5 Engelsk Brown Ale	Northern English Brown	25 Litres	1.051	1.012	5.17	20.59	20.02 °L	919	0
Author: SundbØL Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Cane Sugar Priming Amount: 5 g/l Creation Date: 8/26/2015 11:38 AM Notes:
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