Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Manchester Brown	American Brown Ale	3 Gallons	1.06	1.019	5.41	25.44	22.31 °L	729	0
Author: Squanto Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2017 1:04 AM Notes:
Kros Strain Batch 625	Wild Specialty Beer	23 Litres	1.044	1.006	4.9	32.34	3.03 °L	729	0
Author: Wolf Pack Brewing Boil Size: 41.01 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 2.66 bar Creation Date: 4/27/2022 10:09 PM Notes: https://beerandbrewing.com/recipe-kros-strain-batch-625/ DIRECTIONS Mill the grains and mash at 146°F (63°C) for 30 minutes; raise to 162°F (72°C) and rest 15 minutes; then raise to 170°F (77°C) for mash out. Recirculate for 20 minutes or until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, nutrient, and Whirlfloc according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex, add the whirlpool hops, and steep 5 minutes. Chill to 66°F (19°C), aerate the wort, and co-pitch the yeasts and Brett blend. For the “open” primary fermentation, don’t use an airlock; loosely cover the fermentor with a sanitized piece of foil. Allow the temperature to rise gradually during fermentation. When fermentation is complete and the gravity has stabilized, crash, package in kegs or champagne bottles, and carbonate to about 3.2 volumes of CO2. BREWER’S NOTES Conditioning: We age in foeders for 2–3 months; you could use oak chips or a small barrel. This recipe will work well with any Brett strain(s) you want to use. Condition in bottles for at least 8–12 months. Water and pH adjustment: We start with reverse-osmosis (RO) water. At the first mash rest, we add phosphoric acid to target a pH of 5.2, plus 1.9 g gypsum and 1.3 g calcium chloride (equivalents for a 5-gallon batch). At the start of the boil, we again add 1.9 g gypsum and 1.3 calcium chloride. This mixed-culture saison recipe comes courtesy of Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska. Batch 625, he says, is “open-fermented in stainless with our house blend of two different Saccharomyces strains and five different Brettanomyces bruxellensis strains, then aged in an oak foeder. This saison has fruit-forward funk aromas and flavors followed by a dry but soft, finish.” Here’s what our review panel said about the beer: “Hazy pale yellow with gorgeous, sturdy, meringue-like foam. Complex, enticing aroma with clove-and-chamomile spice, herbal-grassy notes, a touch of horse-blanket funk, and underlying stone fruit. Lively but soft on the palate, with bright stone-fruit flavors and fine, peppery bitterness that dissipates with the sparkle, leaving some cracker, herb-bitterness, and low-level barnyard. Elegant, tasty, and dry. Hits all the right notes.” The beer went on to become one of our Best 20 Beers in 2021.
Don't Count Your Chickens	Belgian Dubbel	5.5 Gallons	1.067	1.011	7.32	28.6	33.94 °L	729	0
Author: SeattleSlew Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 58 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 8/18/2021 6:57 PM Notes: (Jan '22 Batch ONLY: 4.5L starter with 2 old packs and 1 new pack) 3L Yeast Starter 64F Pitch Temp Raise 1F per day (starting 12 hours after pitch) to 72F Hold 72F for 6 days Cold Crash
Blueberry Gose	Gose	6 Gallons	1.054	1.009	5.89	8.62	4.31 °L	729	0
Author: Trevor L Boil Size: 8.26 Gallons Boil Time: 90 Boil Gravity: 1.039 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: 13.9 psi Creation Date: 3/5/2021 3:12 PM Notes: -After mashout perform a short 10 min boil. -Chill to 113 Fahrenheit and pitch Escarpment Labs Lactobacillus blend. -Cover wort and maintain temperature. -Check pH or taste - typically, this blend hits the desired pH range (3.2-3.7 depending on beer style) within 18-36 hours. -Boil to kill off the Lacto, chill, treat it like a normal beer from here on out. -Thaw frozen blueberries and lightly crush them by hand inside the bag. pour them directly into fermentor for secondary. (7 days)
Imperial Sweet Porter	Experimental Beer	18 Litres	1.104	1.026	10.29	29.15	50 °L	729	0
Author: Midas Nanobrasserie Boil Size: 20.5 Litres Boil Time: 120 Boil Gravity: 1.091 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: 122.6 g Creation Date: 1/12/2021 7:25 PM Notes:
Anise	Belgian Dark Strong Ale	115 Litres	1.083	1.009	9.66	31.77	20.22 °L	729	0
Author: komainu Boil Size: 130 Litres Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 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: 7/3/2020 2:00 AM Notes:
Dark Sour V2.0 - 7CB Sour Barrel	Wild Specialty Beer	6 Gallons	1.066	1.016	6.55	5.7	20.93 °L	729	0
Author: RITiger1060 Boil Size: 8 Gallons Boil Time: 120 Boil Gravity: 1.047 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: 11/23/2018 2:18 PM Notes: PLEASE READ ALL INSTRUCTIONS BEFORE ORDERING INGREDIENTS: Brew to your ability: your best beer will yield an even better beer out of the barrel. Recipe calls for 2# flaked oats, but added in two additions as follows: 1.) 1# flaked oats in mash. 2.) 1# flaked oats in muslin bag. Added to kettle during collection of first runnings. Remove bag from kettle, once boil volume is achieved. Place bag in separate bowl to collect drippings, then add liquid to kettle. If you fear bugs in the primary, replace Imperial F08 with WLP002 yeast. WLP002 a very flocculant and poor attenuating yeast. Following active fermentation rack to secondary once beer clears, cold crash if possible to accelerate flocculation. Goal is to retain as much residual sugar in beer before transferring to barrel. Order one oz of hops, but use brewing software to adjust hop addition based on AA% to achieve IBUs between 5 to 7. More hops don't equal better as IBU will inhibit souring bugs in the barrel. If you have some 3 yo plus aged hops (debittered... like stored warm in an open bag), replace fresh hops with 2.5 oz of aged hops at 60 mins. Step mash if you have the ability otherwise infusion mash at 158'F for 60 mins. Use brewing software to help you with the strike water. Pre-heat your mash-run. Wrap in blankets to retain heat loss. Yes, 120 minute boil! It will help develop color and flavor. Have a few extra gallons of water on hand to add to kettle if necessary to make target kettle volume of 6 gallons.
Red White Christmas	Winter Seasonal Beer	5.5 Gallons	1.069	1.012	7.4	70.57	8.94 °L	729	0
Author: Zigga Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2018 3:14 AM Notes:
Raison Saison	Clone Beer	5.25 Gallons	1.068	1.016	6.72	23.84	5.28 °L	729	2
Author: Horst Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: Keg Priming Amount: 21psi @ 36 degree Creation Date: 1/10/2018 11:56 PM Notes: if wort doesn't attenuate enough, Use WLP001 as second yeast.
Happy Hana Holiday Homebrew	Holiday/Winter Special Spiced Beer	5 Gallons	1.075	1.019	7.4	44.11	34.46 °L	729	0
Author: Mattadorable Boil Size: 6.5 Gallons Boil Time: 65 Boil Gravity: 1.058 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2017 8:51 PM Notes: Made this for my wife who really enjoyed New Belgium's Snow day which appears to be discontinued. Was shooting for flavors of caramel, clove, orange peel and somewhat successfully accomplished this. Dry Hop addition added after tasting post fermentation found the beer was too sweet and simple. Improvements: Had to add a tincture of nutmeg/allspice/clove settled in whiskey for a week to add an extra punch of spice. Next time I'd add more spice during the boil and double the sweet orange peel. I'd also add some vanilla to taste at the bottling stage. Closing notes: Happy with the results, compared to other Winter Warmers this has more citrus/spice. Would like to play with water chemistry to see if the finish can be cleaned up.
August Alt	Düsseldorf Altbier	4.75 Gallons	1.063	1.021	5.48	41.75	12.53 °L	729	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: Turbinado Priming Amount: 1 cup Creation Date: 1/31/2015 5:41 PM Notes: Dusseldorf alt is an old German style fermented at 60-65F;conditioned at 50-60F. Compared to N. Europe alt it's slightly more bitter with similar sweet malt character. Bittersweet, nutty, dry finish reflects assertive hop and complex malt. Best found at Alstadt (old town)in Dussel. Turbinado in boil was a vanilla specialty sugar from Whole Foods.
PB&J 's ESB	Strong Bitter	5 Gallons	1.058	1.018	5.29	12.42	11.81 °L	729	0
Author: Fireman85p Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2017 8:29 PM Notes:
Blonde Ale	Experimental Beer	60 Litres	1.054	1.013	5.29	25.91	4.92 °L	729	0
Author: Newts Boil Size: 68 Litres Boil Time: 80 Boil Gravity: 1.047 Efficiency: 78 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: 5/20/2017 5:30 AM Notes:
Free Range Red	American Amber Ale	5.5 Gallons	15.697	4.246	6.23	58.11	15.57 °L	729	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 27.5 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2017 4:18 AM Notes:
Bitchen Bitter	Strong Bitter	3 Gallons	1.058	1.015	5.74	29.43	9.71 °L	729	0
Author: Man Ray Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2016 3:58 PM Notes:
Flanders Red #1	American Light Lager	1 Gallons	1.046	1.009	4.87	0	6.17 °L	729	0
Author: SRF Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.031 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: 11/19/2016 3:19 PM Notes: WLP 672 initial pitch WLP 644 second pitch The Yeast Bay Brett
Smoked Ale	Specialty Smoked Beer	21 Litres	1.053	1.014	5.06	55.2	35.5 °L	729	0
Author: Victorg Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/13/2016 3:52 PM Notes:
Golden Amarillo	American Pale Ale	26 Litres	1.051	1.01	5.41	35.64	4.08 °L	729	0
Author: Chalswi Boil Size: 5 Litres Boil Time: 20 Boil Gravity: 1.058 Efficiency: 80 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: 4/6/2016 8:05 AM Notes:
Favorite Ale/Lager	Kölsch	5.3 Gallons	12.79	2.516	5.5	25.71	4.56 °L	729	0
Author: David Gehringer Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 10.9 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2015 3:18 PM Notes: Use two Packages of US-05
5 G E IPA	California Common Beer	5.5 Gallons	1.067	1.013	7.13	71.54	7.62 °L	729	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 6/20/2015 6:24 PM Notes:
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