Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Avery Hog Heaven Clone	American Barleywine	5 Gallons	1.108	1.025	10.97	101.92	21.74 °L	3K	1
Author: capnfolie Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 1.5 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: 1/19/2016 5:17 AM Notes: 2# Crystal 80 would be to style or 2.25# 75L consider Wyeast 1084 or 1728 Hog Heaven Dry-Hopped Barleywine Style Ale OG: 1.085 AE: 1.016 Grist: Pale 2-Row – 87.4% C-75 – 12.6% Hops: 60 min – Columbus (13.9% AA) – 0.93 oz 30 min – Columbus (13.9% AA) – 0.98 oz 0 min – Columbus (13.9% AA) – 3.28 oz Dry-Hop – Columbus – 4.37 oz Yeast – California Ferm Temp – 68F - See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.3T3KxSg5.dpuf
26-ris (I Miejsce KPD Chorzów 2017)	Russian Imperial Stout	13 Litres	32.501	8.866	13.92	103.05	50 °L	3K	0
Author: Żbik Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 25.5 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2017 11:56 AM Notes: Zasyp (15 kg) Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann Caramunich III (Weyermann) - 1 kg (~6,7%) Carafa Special II (Weyermann) - 1 kg (~6,7%) Palony jęczmień - 1 kg (~6,7%) Chmiele Magnum 11,5% alpha - 50 g Mosaic 12% alpha, - 100 g Drożdże FM52 Zacieranie (2.56 L wody / kg słodu) 67 C - 105 minut (temperatura spadła z 67 C do 66 C) 76 C - 10 minut Po wysładzaniu odebrałem około 32 litry - 21 Brix. Gotowanie - 120 minut Magnum - 50 g, 60 minut - 47 IBU Mosaic - 50 g, 30 minut - 37 IBU Mosaic - 50 g, 15 minut - 24 IBU Po gotowaniu odebrałem 21,5 litra - 27,5 Brix. Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową. Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień. Piwo fermentowało w lodówce w plastikowym fermentorze. Fermentacja główna - 21 dni 16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C. Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju). Odfermentowało do 8,5 BLG Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52 Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie. Kilka uwag i dodatkowych informacji. Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne. Co bym zmienił? Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;). Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty
The Old German	Düsseldorf Altbier	5.5 Gallons	1.049	1.012	4.84	37.02	13.28 °L	3K	1
Author: b1v1r Boil Size: 6.5 Gallons Boil Time: 80 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.96 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: 9/6/2015 8:57 PM Notes: Pilsner: Classic Base Munich Dark: Color, body and mouthfeel Melanoidin: Body, flavor and red color Black: Color - Added at mash out (steep only to avoid roasted flavor and astringency) Reading up, WY1007 seems to be the winner for consistency.
Imperial Saison	Saison	19 Litres	1.07	1.014	7.76	55.37	5.71 °L	3K	0
Author: Kaarlo Boil Size: 25 Litres Boil Time: 120 Boil Gravity: 1.053 Efficiency: 61 Mash Thickness: N/A 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: 2/28/2017 6:42 AM Notes:
Pfriem IPA Clone	American IPA	5.5 Gallons	1.064	1.016	6.26	75.24	7.01 °L	3K	0
Author: Kjcrow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 6/6/2020 6:54 PM Notes:
Strong Scottish Oak Aged	Strong Scotch Ale	11.5 Gallons	1.092	1.028	8.48	33.24	26.68 °L	3K	2
Author: davblck Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.076 Efficiency: 77 Mash Thickness: 1.3 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: 9/28/2013 4:19 AM Notes: Pitch at 63 deg and hold at 64-66 deg. Let ramp up to 66 but do not let it go above 68. Secondary in oak barrel for 7 days. Condition for 3 - 6 months.
New England IPA Gordon Strong	Specialty IPA: White IPA	6.5 Gallons	1.063	1.016	6.1	55.94	3.88 °L	3K	0
Author: Dale Pavek Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 85 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2018 3:16 AM Notes:
Fullers London Porter	Brown Porter	19 Litres	1.061	1.02	5.28	38.51	37.76 °L	3K	1
Author: RolyNZ Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2015 3:23 AM Notes:
Scottish Ale 80/- !!!	Scottish Export	42 Litres	1.051	1.009	5.5	24.96	16.2 °L	3K	0
Author: Ale Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 4:07 PM Notes: la debitered en el lavado. Con 05 fermento a 18° por 7 días, luego empiezo a bajar la temperatura de a 2° por día para llegar a los 6°-8° y pasar a secundario para clarificar con gelatina (1 semana mas) 1 sobre en 2 litros de starter.
Make America Strong Ale	American Strong Ale	4.6 Gallons	1.076	1.018	7.64	65.46	11.43 °L	3K	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: dextrose Priming Amount: 3.6 oz Creation Date: 6/20/2013 12:28 AM Notes: Born on 9/27/25. Gravity at 1.022 on 10/11/25. Take Gravity Reading on 10/25/25 and package.
Fullers Honeydew Clone	American Light Lager	4.98 Gallons	1.069	1.02	6.33	55.95	6.65 °L	3K	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 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: 2/1/2019 8:10 PM Notes:
A Dark Pap Fountain	Dunkelweizen	5.4 Litres	1.058	1.014	5.76	16.18	12.13 °L	3K	1
Author: Umoyk Boil Size: 7.4 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Krausening Priming Amount: N/A Creation Date: 4/18/2013 7:59 PM Notes: A part of the first wort is caramelised. SRM should be a bit higher. Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days.
Mosaic Single Hop IPA	American IPA	23 Litres	1.056	1.013	5.62	43.85	6.78 °L	3K	0
Author: JohnnyAH Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72.5 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2018 9:56 AM Notes:
California Lager	California Common	5.5 Gallons	1.045	1.009	4.79	62.37	12.7 °L	3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 1:34 AM Notes:
Kinda Kolsch All Grain	Kölsch	3.06 Gallons	1.05	1.009	5.37	26	4.2 °L	3K	2
Author: J A Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 71 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 5:24 AM Notes: Pitched at 70. Put into cold chamber with ice jugs.Chilled too quickly. Moved to mid-60 area overnight. Transferred to secondary at day 20. Should have transferred at day 14 or 15. SG at secondary 1.01 or less. Lot of fruit from yeast. No wheat in grain bill next time? Nutty flavor. Still sweet. Lower mash temp next time. Starting to dry out in secondary Day 23. Bottled 26 -12oz Carbed at 10 days, sample very good, slightly sweet Sample at 24 days in bottle. Barely chilled Seems perfect!
Oppigards Indian Tribute Clone	American IPA	19 Litres	1.067	1.017	6.58	69.19	7.72 °L	3K	2
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 7:55 AM Notes:
The Pupil	American IPA	25 Litres	1.076	1.006	9.14	82.53	4.81 °L	3K	2
Author: cha99jab Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: force carb keg Priming Amount: 30L Creation Date: 10/21/2013 4:57 PM Notes: Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little) http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale). Brewed Sunday 1st March 18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64). Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058. Added sugar with 10 mins remaining in the boil. Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett Aim for mash pH of 5.4 (predicted) using: Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water Espsom salts: 2g to strike water and 2g to the sparge water Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL. Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4). 05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room". 06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016. 09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009. 15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA. 19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts. 22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp) 24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar.
Ella Centennial Citra Ale 2016	American Pale Ale	20 Litres	1.046	1.008	5.1	85.77	6.93 °L	3K	1
Author: Tim Fuller Boil Size: 24.7 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 62 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: Kegging Priming Amount: N/A Creation Date: 6/6/2016 10:35 PM Notes:
Hefeweizen - Malty - Weinstephaner	Weissbier	5.5 Gallons	1.05	1.013	4.92	14.43	5.48 °L	3K	7
Author: Alex Amyot Boil Size: 6.51 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2016 3:59 PM Notes:
HoP TO Your FEEt WheAT	American Wheat or Rye Beer	4.75 Gallons	1.051	1.012	5.17	35.13	4.63 °L	3K	1
Author: cadarnell Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 78 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: 4/7/2012 4:48 PM Notes: 150 for 90
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