Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dad Jokes	Trappist Single	6 Litres	1.033	1.003	4.02	46.65	2.35 °L	954	0
Author: Mark Farrall Boil Size: 8.46 Litres Boil Time: 30 Boil Gravity: 1.023 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2017 1:10 PM Notes:
Flowers Original From GPT4	Special/Best/Premium Bitter	23 Litres	1.043	1.01	4.25	39.17	7.1 °L	954	1
Author: Filtonian Boil Size: 27.51 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: 3.5 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: 5/19/2023 9:12 AM Notes: Great chestnut colour - good example of a 1980s premium best bitter
Texican Cerveza	International Pale Lager	5.25 Gallons	1.046	1.011	4.58	14.41	3.37 °L	954	0
Author: Lagochase Boil Size: 7.17 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 2/14/2023 7:13 PM Notes:
Monarch	Best Bitter	1800 Litres	1.04	1.01	4	39.73	14.55 °L	954	0
Author: Zacksta83 Boil Size: 1839.12 Litres Boil Time: 75 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 2.5 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: 9/15/2022 1:35 PM Notes:
Raspberry Lemonade Sherbet Creamsicle	Experimental Beer	26 Litres	1.044	1.012	4.17	44.1	2.86 °L	954	1
Author: ppeterson Boil Size: 26.4 Litres Boil Time: 30 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 4/26/2021 4:04 AM Notes: Day 0 - Set spunding valve to 0 PSI. Make vanilla tincture with vodka. Day 7 - Add raspberries, lemons, and oak. Purge headspace and raise pressure to 5 PSI. Day 10 - Add dry hop (unbagged) and vanilla tincture including bean and seeds. Purge headspace, maintain 5 PSI. Day 14 - Closed transfer to keg. Chill and carbonate.
Ale 23	American Pale Ale	10 Litres	1.046	1.009	4.92	45.75	7.55 °L	954	0
Author: Mat23 Boil Size: 13 Litres Boil Time: 30 Boil Gravity: 1.039 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 28 ° C Priming Method: dextrose Priming Amount: 4.7 g Creation Date: 4/25/2021 1:53 PM Notes:
Mango Philly Sour Test	Experimental Beer	6.5 Gallons	1.043	1.006	4.84	18.75	2.93 °L	954	1
Author: Boil Size: 7.45 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: 1.7 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: 4/11/2021 10:34 AM Notes:
BGA BALKAN	British Golden Ale	21.4 Litres	1.044	1.008	4.79	39.46	4.85 °L	954	0
Author: SSIW Boil Size: 27.4 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 2.52 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: 5/17/2020 12:20 PM Notes:
5am Saint (DIY Dog)	American Brown Ale	21 Litres	1.037	1.007	3.91	9.36	18.16 °L	954	1
Author: Beer Foundry Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 55 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: 1/7/2018 2:46 PM Notes:
Pete's Lager	International Pale Lager	23 Litres	1.022	1.003	2.43	0	4.81 °L	954	0
Author: Swifty Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 35 Mash Thickness: 3 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: 12/6/2017 7:49 AM Notes: Too sweet
IRISH RED ALE	Irish Red Ale	5.5 Gallons	1.025	1.006	2.46	76.07	7.8 °L	954	0
Author: WADE Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.018 Efficiency: 35 Mash Thickness: 1.5 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: 3/18/2015 6:19 PM Notes: TARGET INFO: OG = 1.051 - 1.060 FG = 1.010 - 1.020 BOIL = 90 min IBU = 55 ABV = 5.3 SUBSTITUTIONS: 1oz - Bravo (60 min) 1oz - Cascade (35min) .5oz - Tettnang (15min) .25 CRYSTAL 120 = 5OZ CRYSTAL 60 FG = 1.011
Bestest Bitter	Best Bitter	6.75 Gallons	1.045	1.008	4.92	43.62	6.15 °L	954	0
Author: Mike Shea Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 92 Mash Thickness: 1.5 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: 5/12/2017 1:22 PM Notes:
Moin Bräu - Jakobsdrönung	Belgian Pale Ale	24 Litres	1.047	1.01	4.8	24.02	5.17 °L	954	0
Author: MaxMalt Boil Size: 24 Litres Boil Time: 65 Boil Gravity: 1.047 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2017 6:32 PM Notes:
RED WHEAT	Weizen/Weissbier	21 Litres	1.043	1.012	4.11	9.91	5.55 °L	954	0
Author: HJM Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2017 1:01 PM Notes:
Style Bender EXP	Blonde Ale	5.5 Gallons	1.047	1.013	4.47	0	6.38 °L	954	0
Author: Tim Dewald Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2016 11:50 PM Notes:
Dresden's Green Chile IPA	American IPA	5.5 Gallons	1.052	1.014	4.91	87.13	9.56 °L	954	2
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.6 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: 7/17/2016 2:53 PM Notes:
Original Bitter	Ordinary Bitter	5.28 Gallons	1.023	1.006	2.25	73.17	11.87 °L	954	0
Author: Boil Size: 2.75 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2016 1:45 PM Notes:
Let's Just Call It A Hoppy Pale Ale	American IPA	19 Litres	1.045	1.011	4.4	61.68	8.67 °L	954	0
Author: stinksoup Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2016 8:04 PM Notes:
Brett Berliner 2	Berliner Weisse	20 Litres	1.039	1.009	3.93	10.01	2.67 °L	954	0
Author: cha99jab Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2015 2:51 PM Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water. Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday. Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid. Strike at 75oC. Mash temp 70.6oC. Ooops. Calcium Sulphate (Gypsum): 2g to strike water Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL. Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range). After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8. Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time. Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing Tuesday 16th June - 20L @ 1.045. Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid. Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH. Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour. Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.
Passy AIPA Vol.3	American IPA	85 Litres	1.047	1.012	4.66	58.63	5.3 °L	954	0
Author: IBT Boil Size: 90 Litres Boil Time: 75 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2015 12:20 PM Notes:
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