Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Watermelon Wheat	Fruit Beer	17 Gallons	1.053	1.016	4.84	22.95	7.54 °L	932	0
Author: Perrylodgic Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 74 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: 5/17/2017 12:08 AM Notes:
Oaty Orangey GF Stout (1 Gallon Test)	Dry Stout	1 Gallons	1.046	1.009	4.88	39.31	33.06 °L	932	0
Author: Podzol Boil Size: 2.51 Gallons Boil Time: 60 Boil Gravity: 1.018 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2024 6:23 PM Notes: Use Rising Step Mash. Enzyme Rests as follows: 100F 30 min (phytase and beta-gylucanase) 125F 30 min (proteinase, peptidase, and cytase) 145F 60 min (beta-amylase) do not exceed 145F! 158F 30 min (alpha-amylase) 175F 20-30 min because I read that on the enzyme directions. then finally sparge.
"Best" Bitter	Best Bitter	32 Litres	1.043	1.009	4.48	33.68	12.42 °L	932	1
Author: Boil Size: 39 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 76 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: 11/17/2021 1:40 PM Notes: 8/10. Pretty good, but recipe just made up of leftovers.
Sour Pale Ale (Kettle Sour)	American Pale Ale	5.5 Gallons	1.045	1.008	4.76	28.46	6.66 °L	932	0
Author: Boil Size: 5.25 Gallons Boil Time: 30 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: N/A 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: 10/7/2021 2:59 PM Notes:
Southern Sensation	Kentucky Common	20.5 Gallons	1.045	1.008	4.84	22.61	14.65 °L	932	0
Author: Chris Ham Boil Size: 23 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 1.5 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: 5/4/2021 1:11 PM Notes:
Rob's Twisted Stout	Dry Stout	21 Litres	1.048	1.016	4.26	55.72	25.09 °L	932	1
Author: Matt Andrews Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 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: 3/17/2021 7:38 PM Notes:
Guinness Clone	Irish Stout	5.5 Gallons	1.045	1.012	4.31	40.87	36.5 °L	932	1
Author: kdnse Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2018 4:10 PM Notes:
Anchor Steam Clone 1	International Amber Lager	10 Gallons	1.053	1.017	4.81	24.4	11.59 °L	932	0
Author: WRB Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: co2 Priming Amount: 8 oz Creation Date: 12/23/2017 4:50 PM Notes:
John's Dry Irish Stout	Dry Stout	11 Gallons	1.043	1.01	4.28	33.52	36.49 °L	932	0
Author: Borthbrew Boil Size: 9.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2017 3:47 PM Notes: 4 packs Wyeast 1084 Irish Ale liquid yeast (or an appropriate starter*) Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71 (Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg). Grind the roasted barley fine (I use a setting of 10) and add it after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature over 20-30 minutes. Try and use the recommended White Labs WLP-004 or Wyeast 1084 Irish Ale yeasts. While something like Fermentis Safale US-05 (American Ale / Chico) yeast can be substituted and works well, it's just not the same as it's a bit too clean fermenting and lacks some of the complexity. Serve this beer with fairly low carbonation (the lower the better in my humble opinion, or even better, as a cask ale). If you have the means to serve it through a beer engine with no extra carbonation at all other than residuals left over from fermentation, do it! I think you'll really enjoy the difference. I serve mine on a stout faucet pushed by 30/70 C02/Nitrogen blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One cheap and inexpensive way to (sort of) mimic this is to use a syringe. Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the C02 out of solution leaving a nearly flat beer with a creamy head. Over carbonation destroys a lot of the subtleties of this beer. Don't over carbonate! add 88% lactic acid to the beer after fermentation is done, before kegging. This is said to be what Guinness does today because it's cheaper, easier, and more efficient than relying on bacteria. All is takes is around 3-4 ml per 5 gallon keg. Go sparingly adding 0.5 ml at a time until the taste is to your liking. You can also use this method to do a trial run to see if you like the results: Once the beer is kegged and on tap, add 1-2 drops with an eye dropper to a 16 oz glass of beer and see what you think. 1 drop per 16 oz is equivalent to 2 ml in 5 gallons. Careful not to overdo it!
Belgian Amber Ale	Bière de Garde	6 Gallons	1.043	1.006	4.8	24.08	17.79 °L	932	0
Author: xwass Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 40 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: 6/16/2017 10:30 PM Notes: Violent fermentation starting within 18hrs of pitching. Added 16oz maple syrup at 24hrs during fermentation. WLP 550 was a beast and gave nice estery notes--reached final gravity within 1 week. Messed up original recipe by adding 1.75 lbs of Caramunich instead of 1lb Dark Munich and .75lb Caramunich II. Turned out ok--yeasty, sweet, thick. Going with the "maple" theme on this one. Future brewing notes: Stick with the original recipe (see modifications above). Add some aromatic malt Use (more) maple syrup at bottling/kegging instead of fermentation Use blowoff tube!
Sierra Nevada Porter (Take II)	Brown Porter	45 Litres	1.048	1.013	4.53	34.05	28.56 °L	932	1
Author: Wazza Boil Size: 48 Litres 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: 9/27/2012 7:11 PM Notes: Malt temperature = 14oC 9.25 kg dry malts Strike water: 22 litres @ 73.5oC = 65-66oC
Lambic	Lambic	5.5 Gallons	1.042	1.006	4.67	14.73	6.08 °L	932	1
Author: Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.031 Efficiency: 75 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: 5/9/2017 9:01 PM Notes: Adding cold box highland park and drie fontain yeast. the sour blend 88% percetn efficiency down to 1.012 on 10/1/17 great nose, sour though haha still 1.012 at bottling 4/15/2018 added papaya passionfruit, mango & pears to secondary spontaneous 6.5 pilsner, 1.5 white wheat .5 aromatics 1 lb oats, 3 oz sour grains .5 spelt mashed at 151 & 161, ibu of 20ish?? forgot the "particles" 1.056 sg brewed 2/19/18 brewed May 5, mess of a brew day, only 3 oz of acidualted, unsure of malt bill from homebrew store. added .5lbs of 10 munich, 1lb of spelt. oh base is spontaneous malt bill times 1.3. Came out to just under 8.8 gallons of beer. added 1.5 oz citra, 1 mosaic, house blend, plus drei fonetinin stuff to one batch, havent decided yet. s.g. 1.060 6/21/18 mash 3.38 sparge 6.25 hit sparge temp of 155 S.G 1.055 ibu of 21 6/28/18 same mash & sparge same as above sparge started hot at 165, down to 153 at the end. forgot a pound of flaked wheat but otherwise the same
Yaffle	Best Bitter	10 Litres	1.043	1.009	4.38	30.54	10.31 °L	932	3
Author: Saddler Boil Size: 5.5 Litres Boil Time: 60 Boil Gravity: 1.078 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2016 1:14 PM Notes:
1/2 Bbl SIPA	American Light Lager	17 Gallons	1.044	1.011	4.32	45.44	5.74 °L	932	0
Author: amcclain Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 88 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: 4/11/2016 6:51 PM Notes:
Patersbier	Belgian Pale Ale	5 Gallons	1.044	1.01	4.35	22.92	2.86 °L	932	1
Author: farmerphil Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 50 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: 11/18/2015 2:19 AM Notes:
Wit Or Witout You	Witbier	5.5 Gallons	1.048	1.013	4.7	16.96	4.06 °L	932	0
Author: Jrusso Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A 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: 5/27/2015 1:08 AM Notes:
American Fare	Standard American Lager	25 Litres	1.041	1.008	4.24	28.98	3.46 °L	932	0
Author: Bears cave brewing Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2015 9:52 PM Notes:
Porter#3	Brown Porter	5.5 Gallons	1.049	1.015	4.41	30.89	26.11 °L	932	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2015 5:46 PM Notes:
Winning Amber	Vienna Lager	10.5 Gallons	1.046	1.012	4.54	0	33.72 °L	932	0
Author: WiscoInferno Boil Size: 7.5 Gallons Boil Time: 100 Boil Gravity: 1.065 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: 1/31/2015 9:37 PM Notes:
Hops On Rye	American Wheat or Rye Beer	3 Gallons	1.049	1.012	4.8	46.52	5.34 °L	932	0
Author: gllyons Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2013 3:06 AM Notes:
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