Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Samuel Adams	International Amber Lager	5.5 Gallons	1.051	1.013	4.99	33.59	9.45 °L	890	0
Author: yottabit Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2018 6:26 PM Notes: Steep at 150F for 30 minutes. Boil. Add LME, DME, boiling hops. Boil 45 minutes. Add 0.5 oz. Hallertauer, Irish moss. Boil 13 minutes. Add 0.5 oz. Tettnanger. Cool to <= 60F, pitch. Ferment at 47-52 F. Transfer after one week. At FG, start lagering at 45F, decrease to 34F over 2 weeks. Bring to 60F for 3 days before kegging. Alternate yeast: Wyeast 2565 Kolsch (52-62F).
Viscous Biscuits	Bière de Garde	6 Gallons	1.069	1.016	6.98	27.59	19.1 °L	890	0
Author: Jayjay1976 Boil Size: 7.68 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2021 8:08 PM Notes: Use orange blossom honey and the zest of 1 medium-sized organic navel orange. Its easy to overdo the orange zest so go easy and let the orange blossom honey come through.
Hobbit	Southern English Brown	5.5 Gallons	1.061	1.02	5.31	39.24	29.87 °L	890	0
Author: wfe Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/16/2021 3:34 PM Notes:
BdK Blonde Rye Mk8	Belgian Blond Ale	10 Litres	1.055	1.008	6.22	21.25	4.31 °L	890	1
Author: Brouwerij de Keijser Boil Size: 10 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: 45 g Creation Date: 3/8/2021 9:44 PM Notes: Inspired by Castle malting. Ran out of Rye, added Cane suger.
Sabro APA	American Pale Ale	22 Litres	1.042	1.006	4.71	47.65	4.65 °L	890	0
Author: Baboonanza Boil Size: 25 Litres Boil Time: 45 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2020 8:47 PM Notes:
2 Years, 2 Million Beers - AKASHA COMP West Coast IPA	American IPA	20 Litres	1.058	1.015	5.69	68.42	5.4 °L	890	4
Author: Barney BB Boil Size: 29 Litres Boil Time: 45 Boil Gravity: 1.046 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: 4/22/2020 11:40 AM Notes:
Fat Cat Yak1	American Pale Ale	23 Litres	1.046	1.009	4.88	20.19	5.66 °L	890	0
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2020 8:35 AM Notes:
Rar Frukt	Specialty IPA: White IPA	24 Litres	1.057	1.01	6.19	57.43	7.28 °L	890	1
Author: Jan Erik Johansen Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2018 9:05 AM Notes: Chop two habanero chilies and put in a hop bag. Use gloves. Add to the boil with 15 minutes left. Transfer to fermentor before cooling, and leave there for the entire fermentation.
Montmorency Cherry Mead	Other Fruit Melomel	1 Gallons	1.126	1.002	16.33	0	5.1 °L	890	1
Author: Raging_Engie Boil Size: 0.75 Gallons Boil Time: 20 Boil Gravity: 1.168 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: 2/25/2018 10:43 PM Notes:
Bribie County Stout (BCS)	Imperial Stout	22 Litres	1.088	1.026	8.15	21.53	50 °L	890	0
Author: Back of the Passage Brewery Boil Size: 28 Litres Boil Time: 50 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20.5 ° C Priming Method: co2 Priming Amount: 0.27 bar Creation Date: 2/10/2018 10:30 AM Notes: Batch #5 - 27/2/22 (Eff.: 63%, Att.: %, ABV: 8%??) - Mash vol.: 32L, Pre-boil vol.: L, Batch vol.: 22L OG: 1088 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: min Switched to Green Bullet hops from Nugget - Had a boil over and struggled to get the full volume from the bag. - Forgot to add DME 1kg to the boil!!! 17/3/22 - Kegged and carbed, Tilt! died so no FG. Batch #4 - 15/4/19 (Eff. 55.5%, ABV 8.7%) - Same grist as Batch #2, strike temp was 73C instead of 72C. - Dark grains added for last 20 min of mash. - Pitched onto yeast cake from 'Voices in My Red', US-05 yeast, should have mashed 30L when pitching onto a yeast cake. - Fermented out like crazy for first 24 hrs, left at 20.5C for 2.5 weeks while overseas. 9/5/19 - SG: 1028, tastes big and boozy, cold crashed, finished a little higher than expected 10/5/19 - Vanilla bean soaked in bourbon (24hrs) added to fermenter to see if it would help bring down the boozy flavour. 12/5/19 - Kegged and 3 bourbon barrel chunks added, force carbed at 30psi for 2min 30sec. Batch #3 - 24/9/18 - 7.6% ABV at SG: 1034 - Same grist as Batch #2, strike temp was 73C instead of 72C. - Dark grains added for last 20 min of mash. - Boil cut to 40 min from 60. - 32L in mash 21L in fermenter. 4/10/18 - This batch was left unsupervised for 10 days then tested SG:1036 which was high, tasted a little boozy warm and rich. 6/10/18 - Moved to keg and 3 bourbon barrel chunks added, left to age at room temp to finish fermenting. SG:1034. Tasted a little sweet, boozy warmth has gone, lots of rich cocoa and dark chocolate flavours 14/10/18 - SG: 1034, keg has been releasing pressure when checked but no ferm appears to have happened. Tasted of dark choc and cocoa, slight grainy texture, moderate bourbon on the back, decided not to add any more bourbon chips yet. 4/11/18 - Keg taken to Golden Prop and half drunk. People liked it, lots of cocoa and sweetness, good amount of bourbon. Batch #2 - 28 May 2018 (Finished 8.1% ABV) - Gladfield American Ale - 6.5kg - Weyerman Munich 2 used instead of Munich 10L - 2kg - Bries CBW Pilsen LME - 1.5L - Weyerman CaraMunich III used instead of Crystal 60L - 0.45kg - Gladfield Dark Chocolate Malt - 0.45 - Gladfield Roasted Barley - 0.45kg - Weyerman Carafa 3 Dehusked - 0.3kg - 1kg Light DME in for 1.5kg Pilsen LME - 32L mash down from 33L - Dark malts added for last 15min - Strike temp was a little high 73.5C - 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient. 6/6/18 - SG: 1032, a bit boozy with a lot of chocolate aroma and full body 7/6/18 - Added 3 bourbon soaked bourbon barrel chunks 12/6/18 - SG: 1030 16/6/18 - SG: 1030, cold crashed, has a subtle but good bourbon aroma and flavour. 17/6/18 - Kegged with a single bourbon soaked oak cube for 2 weeks till it will be bottled for the wedding with the code name "Something Borrowed, Something Brewed." 30/6/18 - Tasted last bottle, smooth maybe a bit more bourbon this time that could be dialled back next batch, warm at the back, still really tasty. - Given to Mike & Kirilee for their wedding in PET bottles counter pressure filled from keg. Batch #1 - Feb 2018 - Weyerman Carafa III De-husked used instead of Black malt. - Weyerman Munich 2 used instead of Munich 10L. - Weyerman CaraMunich III used instead of Crystal 60L. - Nugget hops used instead of Millennium. - Dark grains added for last 15 min of mash. - 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient. - Use 1L less (32L) of mash water next time as batch was a bit too big for fermenter. 28/2/18 - SG:1024, added 5 bourbon barrel chunks that had been soaked in bourbon for 5 days. - SG: 1022, mild bourbon after taste, very smooth with hints of chocolate, left on the bourbon chunks and didn't add more as it was progressing nicely. - Cold crashed and kegged, FG: 1022 was high, ABV 8.5% - People freaking loved this beer, will make again for sure.
W00tstout	Russian Imperial Stout	5 Gallons	1.109	1.021	11.55	43.21	49.06 °L	890	0
Author: Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.181 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2015 4:41 AM Notes:
Belgian Golden Strong	Belgian Golden Strong Ale	18 Litres	1.071	1.011	7.96	34.7	4.68 °L	890	0
Author: El Sabana Brewery Boil Size: 21 Litres Boil Time: 90 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2017 1:29 PM Notes: Chill to 17c, pitch yeast, and allow to raise to 27c over the course of 5 days. If unable to raise this high, raise as high as possible. Ferment at 27c for 2 weeks. Then cold crash and lager at 0c for 3 weeks before bottling in Belgian bottles or kegging. 2 Packs of https://www.yesyeast.com/products/yes-yeast-ba-001
Hefeweizen	Weissbier	2.5 Gallons	1.053	1.013	5.19	12.67	4.44 °L	890	0
Author: Boil Size: 3 Gallons Boil Time: 30 Boil Gravity: 1.044 Efficiency: 50 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: 10/21/2017 8:09 PM Notes:
Bombs Away IPA	American IPA	5.5 Gallons	1.051	1.008	5.71	43.08	7.64 °L	890	0
Author: YuriyT Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2017 3:26 PM Notes: Brew 5/23 Dry hop 5/30 Keg 6/6
White Out	Specialty IPA: White IPA	5 Gallons	1.064	1.016	6.27	55.78	5.58 °L	890	0
Author: RobertE Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.106 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: 1/26/2017 9:30 PM Notes:
Galaxy Smash	American Lager	23 Litres	1.046	1.009	4.94	21.31	3.61 °L	890	0
Author: Demonflesh Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2017 2:08 AM Notes:
One Eyed Jack	Saison	9 Litres	1.038	1.008	3.89	23.02	9.65 °L	890	1
Author: andete Boil Size: 10.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2016 1:19 PM Notes:
B-Maker Pale Ale	American IPA	2 Litres	1.076	1.019	7.49	85.8	7.9 °L	890	1
Author: Jonathan Clarke Boil Size: 5.5 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2016 4:22 PM Notes: Recipe provided by B-Maker 5 L kit
Cranachan Stout	Oatmeal Stout	9.5 Litres	1.058	1.016	5.51	22.48	35.91 °L	890	0
Author: Funkin' Donuts Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.085 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2015 3:33 PM Notes:
Belgian Tripel	Belgian Tripel	5 Gallons	1.078	1.023	7.64	39.26	6.21 °L	890	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.129 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2015 1:52 PM Notes:
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