Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
British Porter Ca.1750-1850	Robust Porter	6 Gallons	1.062	1.016	5.99	53.09	29.86 °L	2K	0
Author: Shatinator Boil Size: 8.25 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/26/2012 5:49 AM Notes:
D9D Rogue Chocolate Stout ▲▲ 03.04.16	American Stout	5.5 Gallons	1.067	1.022	5.92	34.01	33.73 °L	2K	1
Author: dkcollier@yahoo.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2015 7:49 PM Notes: ♦ BREW DATES: Date: Brew Day • 03.04.16 Gravity End of Boil (OG) • 1.067 Gravity (FG) • 1.022 Date: Pitch Yeast Day • 03.05.16 Date: Keg Day • 03.27.16 Drafted Who’s House • Dan ♦ SESSION NOTES: It's great!! I'll be repeating. Added 6 oz. Midnight Malt at 10min boil @168° Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer. All-Grain - Yooper's Oatmeal Stout http://www.homebrewtalk.com/showthread.php?t=210376 HomeBrewersAssoc:Rouge Chocolate Stout http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/ Beer Smith Recipes:Rouge Chocolate Stout http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone ♦ STANDARD BREWING NOTES: ♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer ♫Add 2 drops Fermcap before adding grain. ♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour. ♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line. •Dark beers – Add x tablespoon Calcium Carbonate •IPA beers – Add 5 tablespoon Gypsum for IPA WAKE UP!!!!!! 15 minutes – Add immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient last ♦ Check to see if fermentation tank nozzle is pointed upwards ♦ The Decoction Method All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include: 95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts 127F (52C) – Protein rest 145F-153F (63-67C) – Beta Amalyse Rest 158-167F (72-75C) – Alpha Amalyse Rest ♦ KEGGING NOTES: Purge oxygen with CO2 Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jaipur #1	American IPA	50 Litres	1.059	1.013	5.96	58.71	6.37 °L	2K	1
Author: Vestsio Køståms Boil Size: 54.5 Litres Boil Time: 75 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2015 11:27 AM Notes: Mash at 149. Do a 30-minute hop stand after the boil. Ferment at 66. This recipe is from Mitch Steele's book 'IPA'. Alt yeast, Dry Nottingham.
BahBrincô Hazy IPA	Specialty IPA: New England IPA	23 Litres	1.06	1.013	6.21	89.3	5.07 °L	2K	0
Author: Andreguetti Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 7/2/2015 3:03 AM Notes:
Fresh Riwaka	American Pale Ale	22.5 Litres	1.043	1.007	4.66	36.33	5.62 °L	2K	2
Author: MFergBrew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 59 Mash Thickness: 3.39 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 30 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/30/2015 3:10 AM Notes:
Belgian WIT	Witbier	23 Litres	1.046	1.012	4.51	17.84	4.74 °L	2K	1
Author: Rincewind Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2015 7:27 PM Notes: This recipe was taken from the Brewmaster's Bible by Stephen Snyder. It did not quite match the style in raw form and I reduced the amount of hops additions. Use 2 packets of yeast.
Munich SMaSH Brewed 9-22-2013 Mt.Hood	California Common Beer	11.5 Gallons	1.048	1.011	4.89	26.97	18.46 °L	2K	0
Author: social_misfit Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2013 4:20 PM Notes:
Orange Ale 1	American Amber Ale	20 Litres	1.06	1.015	5.88	31.16	12.67 °L	2K	0
Author: rokokk Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2015 7:42 PM Notes:
Honey Badger Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.063	1.018	5.94	23.82	29.93 °L	2K	1
Author: Redleg Ed Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 83 Mash Thickness: 1.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Corn sugar Priming Amount: 3.4 oz Creation Date: 2/13/2015 6:08 PM Notes: Honey Badger doesn't like yellow fizzy beer! BF calls this a Stout, I called it a Porter. Use Instant Oatmeal instead of Flaked Oats. Squeeze or press grain bag to get all wort possible. Use pure Maple Syrup (not the cheap store stuff.) Use pure Vanilla extract or two vanilla beans split & scraped in primary or secondary.
Double Chocolate Oatmeal Stout	Oatmeal Stout	9 Litres	1.065	1.016	6.43	33.01	32.41 °L	2K	0
Author: ImV Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 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: 11/30/2014 9:59 AM Notes:
English Brown Ale -Turbodog	American Brown Ale	5.5 Gallons	1.058	1.014	5.68	28.15	23.08 °L	2K	0
Author: Bgaspard1777 Boil Size: 6.43 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 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: 1/8/2014 7:36 PM Notes: ferment at 60f for at least 3 weeks, watch until yeast drop, and wait an initial week, probably closer to 4
EBH Blonde	Blonde Ale	16.5 Gallons	1.044	1.011	4.33	19.72	3.67 °L	2K	1
Author: Eggertsville Brewhouse Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 78 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: 7/21/2012 5:37 PM Notes:
Watermelon Wheat	Weissbier	5 Gallons	1.051	1.01	5.34	11.76	4.07 °L	2K	2
Author: Fatty Lumpkin Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2016 3:50 AM Notes: Steep grains at 155F for 20 min in 2.5 gallons of water. Sparge with 1 gallon of 170F water Bring wort to boil, add 3.3 lbs of wheat LME. bring back to boil. Add 0.5 oz hallertau hops. Boil 40 minutes add other 0.5 oz hallertau hops Boil 5 minutes ADD REMAINING 3.3 lb LME. This will help maintain SRM. Boil final 15 minutes. Flame out and add 0.75 oz of Amarillo hops. After about 5 minutes begin chilling wort. Siphon to fermenter. Collect sample for hydrometer. Add enough water to achieve OG 1046 to 1051. Aerate wort. Pitch yeast, secure lid, set airlock and move to temp stable area. After fermentation is complete, move to secondary fermenter or go ahead and bottle. Prior to bottling, mix 5 oz of priming sugar into 2 cups of boiling water, mix well then add 4 oz of watermelon natural flavoring. Stir to incorporate into the hot liquid. Cool to room temperature. Dump primer and flavoring mix into a clean bottling bucket. Transfer beer from fermenter to bucket and bottle as normal. Bottle condition for at least 2 weeks.
Vermont IPA	American IPA	20 Litres	1.054	1.009	6.01	46.3	5.66 °L	2K	0
Author: phi1good Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2018 2:01 PM Notes:
A Bolder XPA - Balter XPA Clone #1	XPA	15 Litres	1.049	1.01	5.21	30.73	4.45 °L	2K	0
Author: JTHM Boil Size: 19.5 Litres Boil Time: 30 Boil Gravity: 1.038 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 7/19/2019 2:15 AM Notes:
AIPA #1: Samba/Motueka	American IPA	5 Gallons	1.051	1.009	5.47	51.41	6.5 °L	2K	0
Author: bradyt88 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 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: N/A Creation Date: 1/30/2020 6:58 PM Notes:
Mocha Oatmeal Stout	Imperial Stout	5 Gallons	1.083	1.021	8.11	60.6	41.55 °L	2K	1
Author: Final Boss Boil Size: 7.33 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 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: 12/2/2021 1:31 PM Notes: Actual: 8.5% Abv 63 IBU 90 Minute Boil 1 Full Pint Glass = 2oz Rice Hulls Water Chem: All In Mash 1.5g Chalk (CaC03) 1.5g Gypsum (CaSO4) 1g Epsom Salt 1/2 Kms Mash 1/2 Kms Sparge 120 Ca2, 4 Mg, 53 SO4, 12 Na, 19 Cl, 250 HCO Coffee, Bourbon and Vanilla Bean Tincture, and Chocolate Extract added to Keg
Coffee & Cream Oatmeal Coffee Porter	Robust Porter	5.5 Gallons	1.072	1.022	6.5	31.95	22.22 °L	2K	1
Author: th Cap'n Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 61 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2015 5:50 PM Notes: 2L Starter w/205g DME. No gel clarification. Figure how much coffee to add to end of boil to replace 6 oz black patent malt.
Proper Job	English IPA	46 Litres	1.057	1.012	5.89	57.74	5.93 °L	2K	1
Author: robjag Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Table Sugar Priming Amount: 130 Creation Date: 5/18/2016 7:20 PM Notes:
Peanut Butter Chocolate Milk Stout	American Stout	6 Gallons	1.072	1.022	6.52	29.16	36.2 °L	2K	3
Author: ybor_knight Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 68 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: 8/21/2019 11:54 PM Notes: cacao nibs in tincture of vodka for 1 week. 20 oz PB Fitt straight into secondary, rack enough beer to disolve and stir gently. Rack remaining onto mixture
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