Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Darkwheat Barleywine	English Barleywine	4 Gallons	1.112	1.031	10.6	32.15	29.11 °L	819	0
Author: Steven H Boil Size: 4.5 Gallons Boil Time: 45 Boil Gravity: 1.099 Efficiency: 27 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: 5/6/2016 2:54 AM Notes: Uses first runnings from mash for AFFF prior to addition of adjuncts. Extra Special Roast is steeped in wort after running off and until wort reaches 170F(Extra Special Roast was not an option in dropdown menu so Special Roast shows up above). Brown Sugar is added as necessary to adjust gravity.
Imperial Stout	Imperial Stout	50 Litres	1.113	1.032	10.74	60.3	41.02 °L	819	0
Author: Wolf Pack Brewing Boil Size: 65.58 Litres Boil Time: 75 Boil Gravity: 1.102 Efficiency: 90 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.8 bar Creation Date: 4/17/2022 9:31 PM Notes: Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery Dessert stout with plenty of variations in the notes. I've done 3 different flavours now. ANVIL Foundry 10.5 75% efficiency Batch Volume: 20.82 L Boil Time: 75 min Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water) Boil Volume: 28 L Pre-Boil Gravity: 1.082 Vitals Original Gravity: 1.107 Final Gravity: 1.035 IBU (Tinseth): 60 BU/GU: 0.56 Colour: 81 EBC  Mash Sacch' Rest — 67.2 °C — 60 min Mash Out — 76.7 °C — 10 min Malts (8.902 kg) 6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale 907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75 680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O 397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3 170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate 170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4 Other (680 g) 454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout 227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout Hops (70.9 g) 42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min 28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min Miscs 0.5 g — Baking Soda (NaHCO3) — Mash 11.08 g — Calcium Chloride (CaCl2) — Mash 2.29 g — Epsom Salt (MgSO4) — Mash 2.29 g — Gypsum (CaSO4) — Mash 1.52 g — Calcium Chloride (CaCl2) — Sparge 0.31 g — Epsom Salt (MgSO4) — Sparge 0.31 g — Gypsum (CaSO4) — Sparge 1 items — Whirlfloc — Boil — 15 min 1 oz — Biofine Clear — Bottling Yeast 1 pkg — Imperial Yeast A10 Darkness 75% 2 L starter 218 g DME / 267 g LME 503 billion yeast cells 0.95 million cells / ml / °P Fermentation Primary — 20 °C — 14 days Carbonation: 2.4 CO2-vol Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91 This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring. https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY
Dave's Barley Wine	English Barleywine	5.75 Gallons	1.097	1.012	11.23	60.29	14.73 °L	819	0
Author: Cobra D. Ford Boil Size: 8.5 Gallons Boil Time: 140 Boil Gravity: 1.066 Efficiency: 66 Mash Thickness: 1.2 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: 3/15/2021 9:10 PM Notes:
Belgian Quad	Belgian Dark Strong Ale	6 Gallons	1.103	1.019	11.04	24.78	19.04 °L	819	1
Author: nfacciola Boil Size: 7.8 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 60 Mash Thickness: 1.225 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2021 2:41 AM Notes:
#32 American Barley Wine Cw	American Barleywine	25.5 Litres	1.097	1.019	10.19	109.18	13.63 °L	819	0
Author: cwent Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.08 Efficiency: 49 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/31/2019 10:39 AM Notes: Poor efficiency. Unable to get good mash re-circulation so couldn't get mash temp above 62. Grain milled to 0.76mm, try coarser mill size next time. Furthermore, unable to mash out to 77deg C. so needed to add 2kg of cane sugar (15%) to raise to target FG of 1.100. Fermented at 19deg. C at 5 PSI. Krausen starting to subside by day 7. Added 50g of Chinook.
Skndl Fan Dælje Stout	Imperial Stout	55 Litres	1.079	1.01	9.04	37.09	37.15 °L	819	0
Author: HB-SKNDL Bryggeri ASA Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 84 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2018 4:23 PM Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.
BBL Barleywine	English Barleywine	20 Gallons	1.1	1.021	10.31	69.24	21.81 °L	819	0
Author: Boil Size: 27 Gallons Boil Time: 150 Boil Gravity: 1.074 Efficiency: 80 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2016 7:55 PM Notes: Goal: Primary for 14 days at 70 degrees. Rack to Bourbon Barrel for 1 year and store at 50-55 degrees. Bottle condition for 6 months at 65-70 degrees.
Spite Row Molasses RI Stout	Russian Imperial Stout	21 Litres	1.092	1.021	10.08	74.7	33.52 °L	819	0
Author: Stucumber Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.067 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2015 12:57 PM Notes:
CitraWit	Witbier	13 Gallons	1.045	1.012	4.27	29.41	6.93 °L	818	0
Author: canada_dry Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 35 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: keg Priming Amount: 15psi Creation Date: 5/6/2017 3:18 PM Notes: Flower Aroma from Coriander Just needs a fresh orange slice to make it explode in your nose and mouth Bright Wheaty
Just A Stout	Irish Stout	15 Litres	1.04	1.008	4.25	33.96	32.32 °L	818	1
Author: Timox Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 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: 8/16/2017 6:03 PM Notes: 0 66 15 68 30 68 45 67 60 66 OG 1.040 FG 1.010
Golden Ale	Blonde Ale	5.5 Gallons	1.042	1.01	4.31	26.62	3.13 °L	818	1
Author: mcabrew1 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2018 8:50 PM Notes:
Scottish Caramel Ale	Scottish Light	5 Gallons	1.047	1.014	4.36	15.07	16.14 °L	818	0
Author: Gemuadrken Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 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: 4/29/2018 10:37 PM Notes: Process Two things are going to bulk this beer up, and both are to be found in the process. First, we’re actually going to increase the body: mash this beer high, at about 156°F (69°C) (this is one of the few that deviates from my standard 152°F/67°C mash temperature). That mash will yield a lot of long-chain sugars that the yeast won’t be able to convert into ethanol and CO2, and when left in the beer, they will impart a fullness in the mouthfeel that will make the beer feel much more mature and “big” than its ABV would suggest. Second, run off about a gallon of wort and boil it down by 50 percent. This “kettle caramelization” will add a rich malt flavor to the beer, but it will also increase the perception of body. Once you’ve done your kettle caramelization, run off the rest of the wort (remember to add in a bit extra to your sparge water calculation to account for the evaporation you’ll get during kettle caramelization) and boil as usual. Fermentation should resemble the kind of conditions our Scottish friends would recognize: cool. Treat this beer like a hybrid rather than a proper ale: I ferment mine at 60°F (13°C) for about two weeks. You can ramp up the temperature if you want, but I’ve never found it necessary. This is a “set-and-forget” fermentation for at least two reasons. First, the yeast doesn’t have much to do—there’s not much sugar hanging around. And second, a less-thorough fermentation won’t hurt you that much, since it will simply add a touch of sweetness and body to the finished beer. After activity ceases, cold crash and carbonate to 1.5 volumes of CO2. It’s a little low, but I think you’ll find it makes it possible to really appreciate the malt character!
New Castle Pt 1 Old Ale	Old Ale	5 Gallons	1.035	1.01	3.26	37.51	29.53 °L	818	1
Author: Jlambin Boil Size: 7 Gallons Boil Time: 120 Boil Gravity: 1.025 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2018 3:43 PM Notes:
Hitachino Nest Belgian Wit	Witbier	5.5 Gallons	1.024	1.006	2.38	19.96	3.6 °L	818	0
Author: Ale&Farm Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.017 Efficiency: 35 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: 8/12/2018 8:11 PM Notes:
Crazy Melange	American Light Lager	23 Litres	1.005	1.001	0.47	0	1.13 °L	818	0
Author: Verdunique Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.004 Efficiency: 35 Mash Thickness: 3 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: 3/10/2017 12:44 AM Notes:
Coopers Australian Pale Ale	Blonde Ale	23 Litres	1.037	1.01	3.6	0	3.11 °L	818	1
Author: Petesguitar1 Boil Size: 2 Litres Boil Time: N/A Boil Gravity: 1.429 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: 11/26/2018 2:24 AM Notes:
Autumn Amber Ale	American Amber Ale	5.5 Gallons	1.04	1.008	4.23	7.37	12.07 °L	818	2
Author: jbelanger4 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.087 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: 11/22/2016 8:11 PM Notes:
1937 Perry X	Mild	19 Litres	1.03	1.008	2.99	32.64	5.91 °L	818	1
Author: Brouwerij de Keijser Boil Size: 12 Litres Boil Time: 150 Boil Gravity: 1.019 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: 9/1/2020 11:34 AM Notes:
Strawberry Cheesecake	Berliner Weisse	5.5 Gallons	1.037	1.004	4.29	22.79	4.02 °L	818	0
Author: JimMinogue Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 48 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: 11/23/2020 9:08 PM Notes:
Tia Entity	Standard/Ordinary Bitter	5 Litres	1.037	1.011	3.4	31.26	11.17 °L	818	0
Author: Cezar Boil Size: 8.3 Litres Boil Time: 70 Boil Gravity: 1.022 Efficiency: 70 Mash Thickness: 3.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Invert Sugar Priming Amount: 30 g Creation Date: 10/4/2016 1:30 PM Notes:
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