Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
White House Honey Ale Clone (Northern Brewer Version)	Mixed-Style Beer	5.5 Gallons	1.061	1.015	6.02	20.34	11.13 °L	967	1
Author: RobertE Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.112 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2017 7:47 PM Notes:
Homebrew Hard Root Beer	Experimental Beer	4.5 Gallons	1.059	1.015	5.79	18.84	43.98 °L	967	2
Author: Cousin-Brauer Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.5 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: 1/28/2023 11:05 PM Notes: Start mash with all malt grains. Measure out spices, vanilla, and lactose. Start a pot with the gallon of steeping water. Add the coriander, allspice, cinnamon, star andise, and licorice root. Bring to boil. Add the lactose and stir until dissolved. Add the sassafras and sarsparilla. After 10 minutes, add the vanilla extract. Let the mixture boil until mashing and sparging is finished. After sparging, add the mixture directly into the brew kettle. Bring brew kettle to a boil and add the hops. Stop boiling 60 minutes after hop addition. Begin chilling.
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	967	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/
Cream Stout - Empty The Shelf AF	Sweet Stout	11 Gallons	1.055	1.01	5.98	35.65	41.35 °L	967	0
Author: Glenn-O Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.09 psi Creation Date: 3/6/2022 1:21 PM Notes:
Extra Extra Special Bitter	Strong Bitter	10 Litres	1.059	1.014	5.98	65.41	12.64 °L	967	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 0.986 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2021 3:12 PM Notes:
Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.055	1.012	5.68	38.03	32.05 °L	967	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2021 8:05 PM Notes:
Irish Red Ale	Irish Red Ale	36 Litres	1.059	1.013	5.98	24.37	10.9 °L	967	0
Author: Guillermo Guibert Boil Size: 39 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 3.43 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: dextrose Priming Amount: 183.1 g Creation Date: 3/8/2021 11:54 PM Notes:
Raspberry Sour	Specialty IPA: New England IPA	5.5 Gallons	1.057	1.01	6.13	20.26	6.01 °L	967	1
Author: Goowa Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2020 1:13 PM Notes: Mash, pull bag and boil for 5 min Adjust pH to 5 (1Tbsp 88% lactic acid) Cool to ~100F Inoculate with 16oz Mango Goodbelly drink Sanitized clling wrap (F you cling wrap) over top and lid over that Sleeping bag over kettle Sample until pH 3.5ish (taste) Pick up from normal boil steps
Zip Line IPA Clone	American IPA	5.25 Gallons	1.062	1.015	6.18	94.54	8.38 °L	967	0
Author: Sas Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 8/8/2018 4:59 PM Notes:
Flying Dog Doggie Style	American Pale Ale	23 Litres	1.056	1.012	5.72	31.11	7.15 °L	967	0
Author: Kendomondo Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 2.7 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: 4/4/2018 5:57 PM Notes:
5th Anniversary Ale	American IPA	5 Gallons	1.061	1.015	6.01	41	4.68 °L	967	0
Author: ChiHopHeads Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2015 4:25 PM Notes:
Rob's Homegrown Wet Hop Pale Ale	American Pale Ale	3 Gallons	1.058	1.011	6.14	36.6	6.79 °L	967	0
Author: RobO Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2017 2:40 PM Notes:
RR Temptation	Mixed-Fermentation Sour Beer	5 Gallons	1.063	1.019	5.79	25.27	3.99 °L	967	1
Author: NTexBrewer Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2016 3:10 AM Notes: As primary slows rack to secondary Add 1.5 oz medium toast American oak cubes and WLP 650 Brett Brux At 3 months add yeast 5733 peddio, and wlp 677 lacto Add naked snoqualmine Chardonnay to top of fermenter. Bottled beer. I wanted to carbonate to 3 volumes. From doing online searches, I found to assume the beer to have 0.4 volumes of CO2 with such a long time sitting. I then used the formula 4 grams of cane sugar per liter of beer to get 1 volume of CO2. I needed 2.6 volumes and had 20.8 Liters of beer so I used 7.6 oz of cane sugar. I also used a little over 2 grams of EC-1118 Champagne Yeast rehydrated at bottling.
English IPA	Standard/Ordinary Bitter	50 Litres	1.059	1.014	5.99	39.15	17.83 °L	967	0
Author: denyssarri Boil Size: 60 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2016 10:16 PM Notes:
ESB - Fullers Clone	Strong Bitter	5.5 Gallons	1.062	1.016	6.1	33.97	10.6 °L	967	0
Author: Screennamesarestupid Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.25 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: 2/7/2016 9:55 PM Notes: Imperial Pub A09
Belgian Wit	Witbier	21 Litres	1.055	1.01	5.9	17.86	4.23 °L	967	0
Author: JohnnyAH Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/28/2015 8:30 PM Notes: Pitch at 18C. Allow rise to 22C.
IPA 17/10/2015	English IPA	20 Litres	1.055	1.012	5.62	48.52	9.28 °L	967	1
Author: alubernu Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2015 12:40 PM Notes:
Lillo Gull IPA II	American IPA	23 Litres	1.062	1.016	6.15	76.51	9.87 °L	967	0
Author: mats dahlstrøm Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.062 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: 8/9/2015 6:18 PM Notes:
Ape Lincoln's Apa	American Pale Ale	25 Litres	1.057	1.011	6.03	36.89	6 °L	967	1
Author: Cbez Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2015 4:15 PM Notes:
Kalvin IPA	American IPA	5.5 Gallons	1.061	1.017	5.72	65.13	7.13 °L	967	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2015 9:13 PM Notes:
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