Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Old School Pale Ale	American Pale Ale	18 Litres	1.055	1.01	5.95	40.67	5.37 °L	837	0
Author: Tonho beer Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/6/2017 12:29 AM Notes:
INOU BLACK5	Southern English Brown	330 Litres	1.062	1.015	6.26	38.19	44.05 °L	837	0
Author: K.K Boil Size: 320 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 3.65 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: 11/14/2023 1:49 PM Notes:
You Should Be At Work	American IPA	5.5 Gallons	1.061	1.014	6.1	65.8	4.34 °L	837	0
Author: Caustic Brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 77.5 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2018 4:56 PM Notes:
Bell-July +T58	Bière de Garde	6 Gallons	1.06	1.013	6.14	18.26	12.91 °L	837	1
Author: root cellar Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.144 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2018 11:23 PM Notes: sat on oak in secondary for 3 weeks ( 1 oz used bourbon barrel chips soaked in Jim Beam Black ) This yeast gives a wide range of flavors - so know what ya like and get your fermenter temp set.
60 Shilling Scottish Ale	Scottish Export	5 Gallons	1.063	1.019	5.89	26.47	14.59 °L	837	0
Author: Eldritch Brewer Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 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: 1/25/2018 8:00 AM Notes:
Dead Ringer IPA (Northern Brewer Kit)	American IPA	1 Gallons	1.063	1.016	6.15	82.1	30.91 °L	837	1
Author: JohnnyD Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2018 3:16 AM Notes:
Red Ale	Extra Special/Strong Bitter (ESB)	20 Litres	1.055	1.009	6.02	36.15	11.09 °L	837	1
Author: Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A 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: 11/20/2017 8:13 PM Notes:
IPA	American IPA	5.5 Gallons	1.063	1.016	6.14	120.09	8.53 °L	837	0
Author: NickNash Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 2:25 AM Notes:
"blonde" - Fail, Too Bitter	Blonde Ale	9 Litres	1.058	1.015	5.75	31.11	3.01 °L	837	0
Author: Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 100 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: 9/12/2017 11:28 PM Notes:
HeberHaus Wet Hop Pale Ale	American Pale Ale	5.5 Gallons	1.053	1.009	5.84	36.36	6.03 °L	837	1
Author: Hebby Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 8/31/2017 1:12 PM Notes: I based this recipe from the Mad Fermentationist article on Wet Hopped Pale Ale. He gave wet hops 1% AA and I did the same. https://www.themadfermentationist.com/2010/09/wet-hopped-pale-ale-recipe.html Also, I'm using 2 packs of US-05 and no starter. Added 2oz of Cascade Pellet Hops on Day 4. It still had some Krausen. I will probably keg this bad boy on day 10.
Cervejoteca Smoked Red Ale	Irish Red Ale	40 Litres	1.063	1.016	6.15	21.05	13.43 °L	837	0
Author: Boil Size: 72 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 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: 8/14/2015 9:06 PM Notes:
NEIPA1134	American IPA	6.5 Gallons	1.058	1.012	6.11	71.93	5.6 °L	837	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 3/21/2017 2:21 PM Notes: SPECIFICATIONS: OG 1.055 FG 1.011 IBU's...... 30-35 from bittering, not sure of utilization from all the late addition hops. Perception is much more than 35 IBU's though. SRM 4 ABV 5.3% - This is definitely more of a "session" IPA - but, the heavy late hops and full body really make it drink like a regular IPA without the 6-8%+ abv of a lot of the popular IPA's and DIPA's **I brew 6.5 gallons of finished beer (post boil)..... this allows me to leave some hop/trub behind in boil kettle and fermenter and get 5 gallons eventually into serving keg. If you finish with 5 gallons post boil, you might want to adjust hops down a bit. 6.5 gallons post boil 5.75 gallons into fermenter 5 gallons into keg GRAIN BILL: % and the actual amt. I use for 6.5 gallons @ 84% mash efficiency (your efficiency may vary) 44% Rahr 2 Row ( 5 lbs) 44% Golden Promise (or similar.... Pearl, Maris Otter) (5 lbs) 4% Flaked Oats (1/2 lb) 4% Flaked Barley 1/2 lb) 2% Wheat (1/4 lb) 2% Honey Malt (1/4 lb) 60 minute mash @152-154) HOPS: **60 Min. = .75 oz Warrior **Flame Out = 1oz. each of Citra/Galaxy/Mosaic **Chill to 160 or below and add 1oz. each of Citra/Mosaic/Galaxy. Stop chiller and allow hops to sit for 30 minute or so. Stir up/whirlpool wort every 5 minutes or so. Chill to 62 and let hops settle out as much as possible. Transfer wort to fermenter. I tend to leave behind .75 gallons of true and hops (this is why I brew 6.5 gallon batch). **Dry Hop #1- At day 5-7 - add the following to primary fermenter: 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy **Dry Hop #2 - Around day 12, transfer to CO2 purged dry hopping keg with 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy (I use this strategy: http://www.bear-flavored.com/2014/09...no-oxygen.html ) Day 14-15 - Jump from Dry hop keg to serving keg. Force carbonate to moderate/moderate-low. WATER PROFILE: I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water: I add per gallon of mash and sparge water - Gypsum = .2 grams/gallon CaCl = .6 grams/gallon Epsom = .1 gram/gallon Canning Salt = .2 grams/gallon Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water). Using B'run Water Ca = 96 Mg = 12 Na = 28 Sulfate = 67 Chloride = 128 Bicarbonate = 70 Mash pH = 5.37-5.42 Final runnings pH = 5.60 Pre-boil Kettle pH = 5.40-5.45 Post Boil pH = 5.3-5.35 Water Profile - the simple solution: ***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this: 100% RO water for both mash and sparge. Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum This should bring you in around 140 Chloride and 80 Sulfate. This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition. ROUGH estimate of grams to tsp of minerals: 1/4 tsp Gypsum = .9 grams 1/4 tsp CaCl = 1.1 grams 1/4 tsp Epsom Salt = 1.3 grams 1/4 tsp Canning Salt = 1.8 grams FERMENTATION Yeast - Conan(vermont IPA), 1318 is also a yeast many choose to use in beers like this. I tend to start fermentation off around 62 at let it free rise to 66-68 degrees through the first 3 days or so of fermentation. At that point, I like to move it somewhere that it can finish off in the 68-70-72 range. OTHER THOUGHTS/NOTES: I keep almost everything the same in brewing IPA's to this style. However, I do mix up the hops. I always bitter with warrior, and always use 4 sets of 3 ounce additions at Flameout, Whirlpool, Dry Hop #1, Dry Hop #2....... but, not always the same hops. I sometimes do 100% Citra. I sometimes do equal parts of Citra/Mosaic/Galaxy for all 4 additions (Grapefruit!!!!), I some times do equal parts (1.5 ounces) citra/mosaic at all 4 additions... But always the same basic amount, in the same basic schedule. The water is important for getting this "style" of IPA. It is important to go higher on chloride and lower on gypsum (I think). I also ...... and I don't know exactly why...... have had more success including some my high bicarbonate water and using lactic acid to shoot for pH in the 5.4 range (as opposed to a lower pH). I have found this strategy to get very much in the ball park of these types of beers...... Hazy, full bodied, juicy/fruity hops.
American Witch. V2	American Wheat Beer	23 Litres	1.055	1.011	5.85	36.17	3.93 °L	837	0
Author: Gustavo Machado- Tilica's Beer Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18.5 ° C Priming Method: Injection Priming Amount: 2 ml (6 g/L) priming sugar Creation Date: 1/30/2017 2:16 AM Notes: Fermentation (Primary): 18.5 - 19 until attenuation Fermentation (Secondary): 2 days with +1˚c per day until 20.5 - 21c Maturation: +10 days at 12.5-13.5c Cold Crash: +5days at 0.5c *c = celcius
American Brown V2	American Brown Ale	23 Litres	1.055	1.009	6.07	51.31	20.13 °L	837	1
Author: Crookedeyeboy Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.7 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: 11/28/2016 9:53 AM Notes: So main tweaks from V1: * More bitterness for a bigger bite * Different hops, only two this time * Pellets going straight into the GF, no spider, wish me luck * I've upped the crystal and special B for more caramel * US05 instead of Belle Saison, I didn't think it added much * Lowered the alcohol a little back down to 6%
New Ryepa	Specialty IPA: Rye IPA	5 Gallons	1.061	1.014	6.14	86.57	6.52 °L	837	0
Author: Libre Brewing Co. Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.25 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: 11/5/2016 3:54 AM Notes:
Last Minute Citra IPA	American IPA	5.25 Gallons	1.061	1.017	5.8	239.34	9.99 °L	837	0
Author: Barrel guy Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: Corn Sugar Priming Amount: 142 grams Creation Date: 6/11/2016 12:03 AM Notes:
17-Mai øl	American Pale Ale	150 Litres	1.059	1.015	5.81	46.7	4.57 °L	837	0
Author: Frederickhoward Boil Size: 150 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2016 12:24 PM Notes:
Wingspur	Saison	5 Gallons	1.054	1.009	5.95	29.99	4.89 °L	837	0
Author: Thomas.Johnson.FL@gmail.com Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2016 1:40 AM Notes:
Brown	American Brown Ale	6.5 Gallons	1.062	1.016	6.03	35.8	29.43 °L	837	0
Author: Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 71 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: 1/11/2016 4:53 PM Notes:
Sasquatch Collaborator - Winter Version	American Pale Ale	5 Gallons	1.059	1.015	5.83	47.64	12.93 °L	837	3
Author: brownieor Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2015 6:51 PM Notes:
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