Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
4 Knights Of Ni Dark Mild	Mild	5.5 Gallons	1.041	1.013	3.67	15.59	24.01 °L	3K	1
Author: Zombie_Dad Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 50 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: 3/4/2014 5:11 AM Notes: steamed oak chips for 5 minutes, then another 5 minutes closer to racking to primary. pitched yeast at 75 deg. F. moved to basement at 67 deg F. Won 2nd place in popular vote at 2014 Indian Valley Brews for Books Beer Festival
Summer Ale	Special/Best/Premium Bitter	12.7 Gallons	1.043	1.01	4.3	26.92	6.79 °L	3K	3
Author: Poolside Homebrewers Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 6/3/2012 3:00 PM Notes: This is the same Summer Ale as batch 10. sample of batch #10 lacked hop aroma.Must get to doing some dry hopping.Added goldings this time at flame out into top of B.K.without a muslin bag. Don't do this as it cloggs the system really bad!! Make sure you use a muslin bag or one of those hop balls to eliminate this in-convenience.
Hop Juice IPA	American IPA	5 Gallons	1.059	1.018	5.52	62.82	5.41 °L	3K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 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: 7/16/2015 3:39 PM Notes:
Guinness Clone	Dry Stout	210 Litres	1.055	1.012	5.57	33.25	39.92 °L	3K	1
Author: Boil Size: 240 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 84 Mash Thickness: 3.65 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: 3/3/2015 11:59 AM Notes:
Mango Imperial IPA	Double IPA	1 Gallons	1.087	1.019	9.01	96.3	5.27 °L	3K	5
Author: Austin's Brew House Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2018 3:12 PM Notes:
Fat Tire Clone	American Amber Ale	5 Gallons	1.054	1.014	5.25	14.63	10.61 °L	3K	3
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: 4 Creation Date: 5/25/2016 5:22 PM Notes:
Doppelbock 2016	Doppelbock	13 Gallons	1.082	1.021	8.12	22.75	24.55 °L	3K	0
Author: kamezzle13 Boil Size: 14 Gallons Boil Time: 75 Boil Gravity: 1.077 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2015 10:40 PM Notes: No decoction; we will mash off the kettle at 155 deg F (to achieve approx. 150 in the mash tun) for 75 minutes, stirring only; will lauter and boil 75 minutes. Cool the wort to 5-8 C and pitch the yeast after oxygenating the wort. You may give the beer another shot of oxygen after 10 - 12hrs if no activity is visible yet. Ferment at 8-9 C (46 - 48F ) for 4 weeks or until the attenuation is within 6-8% of the limit of attenuation (Fast Ferment Test). A fermentation below 10 C (50 F) is important to curb the production of fusel alcohols. Yeasts are more prone to the development of higher alcohols in high gravity wort environments. A warm diacetyl rest should not be necessary, but if the yeast shows very slow fermentation performance, raising the beer temperature after 60% attenuation can speed it up.
S'mores Porter	Robust Porter	5.5 Gallons	1.061	1.011	6.55	13.72	32.48 °L	3K	1
Author: Wisner Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 11/12/2017 2:31 PM Notes:
Fealty Flanders Red Ale	Flanders Red Ale	5.5 Gallons	1.064	1.013	6.7	18.71	12.75 °L	3K	1
Author: jrlemay Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 68 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: 1/28/2014 12:45 AM Notes:
3 Herremenn Weissbier	Dunkelweizen	50 Litres	1.061	1.016	5.95	15.06	4.87 °L	3K	1
Author: Stian Eide Boil Size: 58 Litres Boil Time: 60 Boil Gravity: 1.053 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: 11/1/2014 11:51 AM Notes:
Corey's Wee Heavy	Scottish Heavy	5 Gallons	1.077	1.013	8.37	37.01	15.34 °L	3K	0
Author: R Ussery Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/22/2015 8:47 PM Notes: Strike temp-161
Cascade APA	American Pale Ale	23.8 Litres	1.06	1.011	6.48	34.59	5.18 °L	3K	0
Author: Boil Size: 28 Litres Boil Time: 65 Boil Gravity: 1.051 Efficiency: 74 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: 4/2/2016 7:49 AM Notes:
Amber Ale (gluten Free)	American Amber Ale	5.25 Gallons	1.049	1.011	5.01	26.99	15.41 °L	3K	4
Author: Vineyard Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2013 8:04 PM Notes:
Kveik SMaSH!	Double IPA	5.6 Gallons	1.083	1.016	8.85	61.67	7.06 °L	3K	5
Author: BrewPirate Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2019 7:05 PM Notes:
Hefe	Weizen/Weissbier	10 Gallons	1.053	1.013	5.22	11.56	4.84 °L	3K	1
Author: montanabrew Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 9:53 PM Notes:
32. Parti - Safbrew BE 256 -Abbaye Ale	American Strong Ale	17 Litres	1.067	1.012	7.2	71.98	5.76 °L	3K	2
Author: vagopa Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 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: 11/29/2016 10:24 AM Notes:
*Yacobson Baltic Brett Porter	New England Cider	5.5 Gallons	1.075	1.015	7.82	19.32	36.67 °L	3K	0
Author: CrazyIvan Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2016 2:09 AM Notes: rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators Use blowoff tube then tinfoil (reduces pressure) Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188 69 ferment raise to 72 Oxygen as normal 2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done
Banks's Amber Bitter	Ordinary Bitter	21 Litres	1.037	1.008	3.8	31.79	6.74 °L	3K	2
Author: Abbey Road Brewing Boil Size: 25.85 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 76 Mash Thickness: 2.6 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: 2/24/2021 10:16 PM Notes: v1, 10ml of crs added too the mash 11ml of crs added to 16l of sparge water (full hlt) 10g of dwb (salts) added to grains to treat 15l mash V2, 10ml of crs added too the mash 10ml of crs added to 16l of sparge water (12l used) 11g of dwb (salts) added to grains to treat 17l mash increased ekg hops from 30g to 40g
Irlandalı Stout(goffin)	Irish Extra Stout	12 Litres	1.058	1.01	6.25	39.3	35.24 °L	3K	1
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 55 Mash Thickness: 3.1 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: 5/28/2016 8:10 AM Notes:
El Dorado IPA	American Pale Ale	22 Litres	1.051	1.009	5.48	53.28	4.96 °L	3K	1
Author: cha99jab Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Keg Priming Amount: 20L Creation Date: 6/15/2015 3:15 PM Notes: Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins). Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5. OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA... Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste. Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary. Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?). Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar.
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