Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Angry Hermit Fruit Kolsch (AHK)	Fruit Beer	5.5 Gallons	1.052	1.012	5.19	13.47	3.49 °L	1.1K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 4:54 PM Notes: Add fruit as desired
MEEP MEEP	Specialty IPA: New England IPA	23 Litres	1.053	1.011	5.58	32.06	5.52 °L	1.1K	0
Author: Speshnz Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 36 ° C Priming Method: sucrose Priming Amount: 111.1 g Creation Date: 11/23/2021 6:52 AM Notes:
Equinox Pale Ale	American Pale Ale	5.25 Gallons	1.053	1.011	5.59	42.8	6.72 °L	1.1K	1
Author: Boil Size: 7.5 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: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/3/2021 9:13 PM Notes:
English Apple Cider	English Cider	13 Litres	1.054	1.009	5.86	0	0 °L	1.1K	0
Author: AJO7730 Boil Size: 12 Litres Boil Time: N/A Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 77 g Creation Date: 7/10/2021 1:36 PM Notes: 1. The apples are firstly shredded using a food processor with a shredder attachment. This allows all the apples, skin and all, to have an increased surface area. 25g of Pectinase enzyme is added over the apple shavings and 5 crushed Campden tablets. This is then covered with aluminium foil and a heavy cloth or closed with the lid and airlock. This is allowed to digest for 4 hours at 35 degrees. 2. The apple digest is then placed into a clean and sterilized fruit press lined with a muslin bag. The juice is then slowly pressed over the course of 30-60 minutes into a 20L pressure fermenter. This is given at least 4 additional hours additionally to rest for the SO2 to degas. 3. 500mL of Water is then heated to 75 degrees Celsius for 15 minutes of Pasteurizing, the addition of the Cinnamon, Orange Rind and Earl Grey Tea. After 15 minutes, dissolve 500g of caster sugar in 500mL of water and add to Tea solution. 4. Pour the sugar and flavour mixture into the apple cider fermenter and close the fermenter lid but open the pressure release valve. 5. The Yeast is added 8 hours into the work and fermentation is allowed to occur for 3 weeks at 15 psi. 6. After 3 weeks, transfer clear cider to another clean PET fermenter to exclude sediment from primary fermentation. Allow this to now condition for another 2 weeks in this fermenter with a floating dip tube. Ensure the pressure is allowed to reach 15-20psi. Alternatively, keg in 2.5L PET bottles foe 2 weeks conditioning before serving on tap at 5psi at 4 degrees. Wait for 3 days before serving to absorb the appropriate amount of CO2.
Piss'd Off Brit	Strong Bitter	5.5 Gallons	1.055	1.016	5.08	44.36	9.16 °L	1.1K	0
Author: Paul Ferrandino Boil Size: 7.15 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 6/10/2021 1:24 AM Notes:
'Merica	American Brown Ale	5 Gallons	1.052	1.014	5.07	33.31	21.27 °L	1.1K	0
Author: J1791Hernandez Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2021 3:13 AM Notes:
Wolf Pack Supercharger	American Pale Ale	23 Litres	1.056	1.013	5.66	44.3	6.05 °L	1.1K	1
Author: Wolf Pack Brewing Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 6/26/2020 6:18 AM Notes: Mash In at 65C for 90 minutes Mash-Out at 75C Sparge at 75C until preboil volume hits 31L 90 minute boil Ferment at 18 Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001
Onze Kveik Pilsner	Munich Helles	55 Litres	1.055	1.012	5.67	35.77	3.35 °L	1.1K	0
Author: Brasserie ONZE Brauerei Boil Size: 60 Litres 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: 22 ° C Priming Method: sucrose Priming Amount: 330 Creation Date: 11/12/2019 2:16 PM Notes:
Ol' Scrumpy Schwarzbier	Schwarzbier	6 Gallons	1.051	1.011	5.23	27.2	24.63 °L	1.1K	3
Author: prospero Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: dextrose Priming Amount: 5.6 oz Creation Date: 10/31/2019 4:14 PM Notes:
Good Chit	American Pale Ale	6.5 Gallons	1.055	1.016	5.23	40.64	5.59 °L	1.1K	0
Author: Paul Welsh Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2018 1:10 AM Notes: Could not find Chit malt, so used flaked oats substitute. Smoother than other aggressively dry hopped NEIPAs. Very healthy yeast cake pitch on first batch. Hops need adjustment downwards.
Nate's Wicked Journey	American Brown Ale	5.5 Gallons	1.061	1.018	5.58	30.48	18.48 °L	1.1K	0
Author: nateeb20 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 12/30/2013 7:20 PM Notes:
BYO McQuaker’s Oatmeal Stout (orig)	Oatmeal Stout	19 Litres	1.055	1.016	5.08	28.87	39.82 °L	1.1K	2
Author: Sašo Škrlj Boil Size: 22.3 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2017 2:40 PM Notes: McQuaker’s Oatmeal stout (5 gallons/19 L, all-grain) OG = 1.055 (13.5 °P) FG = 1.016 (4.1 °P) IBU = 28 SRM = 35 ABV = 5.1% Ingredients 8.5 lb. (3.85 kg) Thomas Fawcett & Sons Maris Otter pale ale malt (or similar English pale ale malt) 14.1 oz. (400 g) Great Western flaked oats 1 °L< 10.6 oz. (300 g) Briess Victory® malt 28 °L 10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt 350 °L 7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley 500 °L 7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt 85 °L 7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids) White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast Step by Step Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system 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 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P). The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.
Chesapeake Pale	American Pale Ale	310 Gallons	13.014	3.319	5.2	32.66	5.16 °L	1.1K	0
Author: IBC Boil Size: 372 Gallons Boil Time: 60 Boil Gravity: 10.9 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2017 10:16 PM Notes:
Tékkneskur Pilsner	Czech Premium Pale Lager	20 Litres	1.048	1.007	5.38	48.16	3.15 °L	1.1K	0
Author: Gummi Ben - Norðan 2 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 68 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: 10/16/2016 4:28 PM Notes: Tveir pakka af geri. Water Liters Total mash water needed 28.5 Grain absorption losses -2.3 Starting boil volume 26.3 Boil off losses -6 Hops absorption losses -0.3 Amount going into fermentor 20 Total: 28.5
Inflight Dunkelweizen	Dunkelweizen	5.5 Gallons	1.048	1.007	5.38	15.78	22.17 °L	1.1K	0
Author: BrewMasterSteve Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 3:13 PM Notes: Warm OG from kettle reading was 1.048. Room temp OG from fermenter 14 days later was 1.010.
Lucy Purr's Devilish Red #3	American Amber Ale	5 Gallons	1.052	1.012	5.37	47.93	14.74 °L	1.1K	0
Author: Jake Hutter Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2016 3:46 PM Notes:
Averagely Perfect American Stout	American Stout	4 Gallons	1.056	1.012	5.88	36.2	37.58 °L	1.1K	0
Author: BeerBeak Boil Size: 5.8 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2016 12:45 AM Notes: http://www.beeradvocate.com/community/threads/averagely-perfect-american-stout-the-recipes.150159/ Toast oats 30 minutes @ 400 stirring every 10 minutes
Golden Bollocks II Pale Ale	American Pale Ale	24 Litres	1.054	1.012	5.44	35.42	8.4 °L	1.1K	2
Author: Diamond-Geezer Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 8/6/2015 7:03 AM Notes:
Hele	Blonde Ale	48 Litres	1.05	1.011	5.08	31.14	5.3 °L	1.1K	0
Author: Tanelz Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2015 9:59 PM Notes:
Aromatycznie Lipcowe APA	American Pale Ale	30 Litres	12.972	2.394	5.66	36.07	7.82 °L	1.1K	0
Author: ignator Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 10.9 Efficiency: 82 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2015 7:34 PM Notes: Zasyp do wody 48'C -I przerwa - 47'C 10 minut -II przerwa - 63,5'C 15 minut -podgrzewanie 6 minut do 72,0'C -III przerwa - 73,5'C 45 minut\ -podgrzewanie 5 minut do 76,5'C -MashOut - 78'C 15 minut Wysładzanie wodą z kranu 53'C do uzyskania 30 l brzeczki przedniej BLG brzeczki przedniej : 11' BLG Gotowanie 60 min BLG brzeczki nastawnej : 13 BLG Uwarzone 15.07.2016 Fermentacja burzliwa : 15.07.2016 Fermentacja cicha : Rozlew Ilość Butelek : Cukier do refermetacji : Nasycenie CO2 :
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