Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Coya's Bad Dog Chocolate Stout, Swedish	Oatmeal Stout	18.9 Litres	1.061	1.015	6.08	28.31	35.83 °L	988	0
Author: Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 83 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Priming sugar Priming Amount: 3/4 C to 2C H2O Creation Date: 10/24/2016 6:27 AM Notes: Preheat Igloo to 140-150 F 11.5 Qt strike water @ 170 F to hit 152 F temp. Hold 60 min. Add 10 Qt H2O @ 190 F to hit 168 F temp Hold 15 min. Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort. Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times. Chill to 65-70 F Aerate 60 sec & Pitch yeast Ferment @ 68 F 14 days. Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O. Est OG 1.062 Act OG Est FG 1.018 Act FG Est ABV 5.79% ABV Brewed 03-29-2015 Ferment Bottle Ready
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	988	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/
Glos IPA	American IPA	25 Gallons	1.062	1.011	6.71	65.44	6.49 °L	988	0
Author: Brewman Martin Boil Size: 27.13 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/3/2022 10:14 PM Notes:
Peace Garden Ale	Belgian Pale Ale	15 Gallons	1.072	1.016	7.45	61.42	4.66 °L	988	3
Author: Bomar Boil Size: 18 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 2.25 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: 12/4/2021 2:36 AM Notes:
The Kaiser	Märzen	1.5 Gallons	1.08	1.019	8.03	25.98	9.43 °L	988	0
Author: Boil Size: 2.3 Gallons Boil Time: 120 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.25 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: 9/26/2019 4:17 PM Notes: Hit mash temp of 152F perfectly. Hit OG exactly. Drained for two minutes after mashing and two minutes after sparging. Left bag in pot almost until boil started and added the drained wort to the kettles. ------------------------------------------------------------------------------------------------- Beer is very good. It's somewhat sweet and lacks the crisp breadiness of the real Kaiser. I would use a lager strain next time and also get the beer a little drier. Maybe up the IBUs to 30 or 35.
Mango Cream Ale 10 Gal	Blonde Ale	11 Gallons	1.061	1.013	6.26	19.77	2.71 °L	988	0
Author: Boil Size: 12.6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2018 7:28 PM Notes:
Pale Ale American 2025	American Pale Ale	21 Litres	1.063	1.014	6.35	32.36	4.36 °L	988	0
Author: rdc Boil Size: 28.78 Litres Boil Time: 75 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/27/2017 2:50 PM Notes:
Raindrop SMaSH IPA	American IPA	5.5 Gallons	1.067	1.012	7.25	44.08	6.31 °L	988	1
Author: Bruinen Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 81 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: 3/25/2017 2:19 PM Notes: I used 2 packets of Safale us-05 and hydrated in 100F water. 64F fermentation caused fermentation to start a little slower. Beer is named Raindrop SMaSH because, when I was chillings the wort, it started to rain slightly and a few raindrops got in the brew. Hoping it's not infected :] UPDATE - Cold crashed 2 weeks after brewing. FG was 1.024, coming out to 5.64% ABV, much lower than I expected :/ not quite sure why. I started fermentation at 64, and then after a week and a half cranked it up to about 68 and then 70 to assure complete attenuation, but this obviously didn't happen. Starting at 64 was the only thing I really did different this time so I will start higher (as I usually do - around 68-70) next time,
Old Chub Clone	Scottish Heavy	5.5 Gallons	1.074	1.016	7.65	34.9	25.87 °L	988	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2016 10:51 PM Notes:
Transcend The Rubicon - Mango Wit	Witbier	45 Litres	1.067	1.018	6.4	10.75	5.9 °L	988	0
Author: JohnnyAH Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2016 4:14 PM Notes:
Belgian Blond	Belgian Blond Ale	11.5 Gallons	1.064	1.016	6.39	23.29	5 °L	988	0
Author: Meinook Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2015 3:50 AM Notes:
Pumpkin Saison	Saison	5.5 Gallons	1.072	1.021	6.75	43.77	10.86 °L	988	0
Author: jmcnamara Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72 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: 8/6/2016 11:04 AM Notes: Drain and roast pumpkin on cookie sheet for 100 mins at 300. Stir every 20 mins. Add to mash. Jarrylo was game day decision to boost IBUs and not part of source recipe.
Goofy's Saison	Saison	5.5 Gallons	1.082	1.023	7.77	42.1	5.31 °L	988	0
Author: Eric- Brewer Muscle Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 1.35 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: 7/1/2016 5:13 PM Notes:
PURI I	American IPA	46 Litres	1.062	1.013	6.43	47.73	4.81 °L	988	0
Author: Oficina do malte Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 3.5 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: 6/11/2016 9:11 PM Notes:
White IPA Extract	Specialty IPA: White IPA	5.5 Gallons	1.063	1.016	6.14	69.27	3.96 °L	988	0
Author: QuadConPana Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 3/29/2016 2:04 PM Notes:
Moppert's BPA	Belgian Pale Ale	6.5 Gallons	1.068	1.014	7.13	40.37	9.95 °L	988	0
Author: Direwolf600 Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.055 Efficiency: 85 Mash Thickness: 1.5 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: 3/19/2016 3:23 PM Notes:
Brown Dog India Pale Ale	English IPA	5.5 Gallons	1.071	1.018	7.02	54.24	10.46 °L	988	0
Author: Aley Ale Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 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: 2/11/2016 3:16 AM Notes:
Walkin' Loose Brown Ale	American Brown Ale	5 Gallons	1.062	1.012	6.59	26.35	24.32 °L	988	1
Author: pineforest43 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2015 3:31 PM Notes:
Mice Will Play IPA	American IPA	1000 Litres	1.063	1.011	6.76	63.96	8.41 °L	988	0
Author: dfigravity Boil Size: 1008.5 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 72 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2015 8:20 AM Notes: Dry hopping is optional based on free time and space.
Honey Orange Cascaic Pale Ale (ICS)	American Pale Ale	5.5 Gallons	1.07	1.016	6.98	38.64	12.24 °L	988	0
Author: rknodel Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2015 8:49 PM Notes:
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