Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mirker 2.0	American Pale Ale	4 Gallons	1.046	1.01	4.7	50.76	4.39 °L	836	0
Author: brandonbahula@hotmail.com Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 50 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2016 5:22 PM Notes:
Ringwood Best	Ordinary Bitter	4.5 Gallons	1.039	1.011	3.69	25.76	10.04 °L	836	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 3 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: 2/10/2022 4:49 AM Notes:
End Of The Rainbow Irish Red	Irish Red Ale	6 Gallons	1.053	1.013	5.32	0	18.03 °L	836	0
Author: Maltose Falcons Boil Size: 7.54 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: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/3/2021 2:52 AM Notes: Yeast: Wyeast 1764 Pacman This is a once-a-year seasonal yeast available in April. Do make a yeast starter. Special Instructions / Notes: Ferment at 65 to 68 degrees.
Tangerine Session Pale	Blonde Ale	10 Gallons	1.041	1.01	4.05	30.05	5.26 °L	836	0
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2019 6:17 PM Notes:
Fall Colors Oktoberfest	Märzen	5 Gallons	1.058	1.014	5.85	24.18	10.44 °L	836	1
Author: prospero Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: 4.1 oz Creation Date: 6/4/2019 2:51 PM Notes: Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112). Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out. Fermentation: Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Raise to 65'F for diacetyl cleanup for 3 days. After fermentation is complete (estimate 3 weeks) cold-crash to begin the clearing process. Bottle conditioning: Raise the temperature after bottling back to room temperature to encourage appropriate bottle fermentation, then place it in a dark, cold corner for at least six weeks. Carb at 2.4 vols and let sit for another 4+ weeks to lager.
Maple Red	American Amber Ale	5.5 Gallons	1.044	1.008	4.77	44.49	16.24 °L	836	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 60 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: 1/11/2018 2:19 PM Notes:
MRT_201712_DARKMILD	Dark Mild	21 Litres	1.039	1.012	3.55	22.43	21.82 °L	836	0
Author: birankara Boil Size: 24 Litres Boil Time: 30 Boil Gravity: 1.034 Efficiency: 70 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: 12/13/2017 8:44 AM Notes: Henüz denenmedi.
Dunkelweizen	Dunkles Weissbier	6 Gallons	1.053	1.013	5.2	12.46	14.12 °L	836	0
Author: SonnyK85 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 78 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: 3/24/2017 6:45 PM Notes: ** YEAST STARTER ** 1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 1 packet of WLP300 into DME Solution. 4. Cover with Aluminum Foil + allow to "Ferment" for 18 hours. 5. Refrigerate for 48 hours prior to brewing. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 4.1 gallons for 1.5 lb/qt ratio. 1. Prior to heating HLT, check pH of tap water pH: __________ 2. STRIKE WATER: 165F. 3. Add Grains @ 163F. 4. Add 1mL of LA 5. Allow Temperature to fall to 152F prior to closing lid. 6. Check Mash pH ~15 minutes into Mash. pH: __________ 7. Total Mash Time: 60 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution. 9. Begin Vorlauf! ** SPARGE ** 1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid Lactic Acid addition: __________ mL Final pH measurement: __________ 2. Heat 5gal of Water to 175F. Add to Sparge Vessel. 3. Recirculate 4 times prior to collecting wort. 4. Attempt to Sparge over 30-40 minutes. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.041) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.041) Adjusted Gravity: __________ (__________ @ __________ F) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 3. Boil for 90 minutes (goal OG: 1.055) 4. Add Hallertau Hops @ 60 minutes. 5. Chill wort to ~70F after completion of Boil, then allow Ranco to adjust temp to goal Fermentation Temp. 6. Oxygenate Wort for 60s. 7. Pitch yeast after oxygenation. ORIGINAL GRAVITY: ______________ (goal: 1.052) ** FERMENTATION ** 1. Fermentation Temp: 65F 2. Ferment for ~7-10. ** PRIMING ** "carbonate to approximately 2.5-3 volumes CO2"
P4 #2 - Straight Up Black Porter	English Porter	18 Litres	13.067	2.461	5.68	33.7	27.34 °L	836	0
Author: Sáez & Son Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 10.8 Efficiency: 63 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2017 4:34 PM Notes: Same recipe as P4#1 with Carafa III Special instead of Carafa II Garafa III grined finer than rest Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately). Preboil: 21.5l 12ºP Beer apears almost black. Darker than #1. More than expected Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g) Postboil: 18.5lit. 13ºP Final volume in fermenter 16L Final gravity 2.2-2.3P -> ABV 5.7% -- P4 #1 Carafa II grind finer than CaraMunich & Pale Ale. Firstwort hopping Preboil: 22lit. 12ºP Beer appears to be darker than recipe. Postboil: 19lit. 13ºP Bitterness: slightly above average (3.5/5bitterness) Color: Dark, almost black Underpitched with dry yeast: 0.45M/ml/P Final Gravity: about 2.5ºP (picture) -> 5.7% End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness)
46. Garland Street Porter	American Porter	7 Gallons	1.055	1.011	5.79	33.86	32.63 °L	836	1
Author: Steven.bofferding@gmail.com Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/8/2017 8:22 PM Notes:
Jayme Scotch Ale	Scottish Export	11 Gallons	1.059	1.013	6.09	28.29	21.11 °L	836	0
Author: Brew Lab Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 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: 2/2/2016 8:58 PM Notes:
Hoptop IPA	American IPA	5.5 Gallons	1.069	1.013	7.35	178.86	12.25 °L	836	0
Author: christopher.m.laird@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.75 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: 9/1/2016 7:30 PM Notes:
Wheelchair Barleywine	English Barleywine	19 Litres	1.11	1.022	11.58	36.3	18.29 °L	836	0
Author: Pat doherty Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 4:35 PM Notes:
Octokerfest	Munich Dunkel	5 Gallons	1.052	1.012	5.23	34.21	14.68 °L	836	0
Author: gm Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 35 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: 8/10/2016 2:46 PM Notes:
Intergalactic Chocolate Porter	American Porter	5.5 Gallons	1.061	1.018	5.56	25.21	48.06 °L	836	0
Author: mgiron10 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2016 10:01 PM Notes:
Norm's Brown Ale	American Brown Ale	5.5 Gallons	1.06	1.013	6.18	61.06	24.02 °L	836	1
Author: tracyk Boil Size: 6.75 Gallons Boil Time: 65 Boil Gravity: 1.049 Efficiency: 78 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: keg Priming Amount: N/A Creation Date: 6/7/2016 10:05 PM Notes: Final Gravity 1.005 Because mine finished so dry it actually has a biter bite. Pulled some out and added lactose to it, which made it taste fairly good. So will pull about a cup and a half of the beer, then mix with lactose to add back into the beer. Will see what will happen. Right now it is just to damn dry for me which gives it a bitter bite. My yeast highly over attenuated. Not really to sure how to solve this problem. Ended up just putting it in the keg and charging it to 12.50, which gives it 2.3 col, Came out tasting great.
Home Of The Brave APA	American Pale Ale	5.5 Gallons	1.06	1.014	6.13	59.26	7.83 °L	836	0
Author: Gianni Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 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: 5/27/2016 6:02 PM Notes:
BS-17_Weed Beer	Weissbier	24 Litres	1.054	1.013	5.31	14.9	4.29 °L	836	2
Author: Bottom Shelf Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 55 Mash Thickness: 2.4 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: 4/8/2016 4:20 PM Notes:
BC Leyton Ultimate Dark Pilsner	Schwarzbier	60 Litres	1.055	1.014	5.41	33.33	27.14 °L	836	0
Author: supercasi Boil Size: 70 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2016 6:02 PM Notes: brewed 4.3.2016 OG: 1055 spot on
Xciting	Weissbier	2000 Litres	1.041	1.005	4.72	12.75	2.96 °L	836	0
Author: Norsk Malt Boil Size: 2200 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2016 9:54 AM Notes: Tilsett gjærnæring i hht behov.
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