Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Imperial Pumpkin Porter	American Porter	5.5 Gallons	1.116	1.037	10.32	3.94	50 °L	485	1
Author: activebrewing Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 5.5 oz Creation Date: 8/29/2019 5:54 PM Notes: PUMPKIN PREPARATION You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.
Tree Stand Stout (BN:11)	Imperial Stout	4.5 Gallons	1.083	1.021	8.19	79.66	50 °L	485	0
Author: ScooterBrews Boil Size: 5.48 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: 1.75 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: 12/22/2022 7:59 PM Notes:
Smokey The New Year Beer	American Porter	5.5 Gallons	1.066	1.02	6.08	51.42	46.76 °L	485	1
Author: Stretch16 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 1.6875 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 7.04 psi Creation Date: 12/21/2022 5:22 PM Notes: Base recipe was Austin Home Brew Stone Smoked Porter clone. I subbed in Magnum hops for some of the Perle
INOU BLACK ２	American Porter	320 Litres	1.064	1.012	6.77	39.76	43.09 °L	485	0
Author: K.K Boil Size: 330 Litres Boil Time: 60 Boil Gravity: 1.062 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: 11/10/2022 9:03 AM Notes:
Pumpkin Myers	American Porter	20 Litres	1.056	1.009	6.12	44.54	33.18 °L	485	0
Author: NoroesteCerveceria Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 35 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2022 8:52 PM Notes:
Coconut Porter	American Porter	5.5 Gallons	1.055	1.014	5.37	18.18	36.48 °L	485	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.1 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: N/A Creation Date: 11/3/2021 4:42 PM Notes: OG: 1057 FG: 1018 ABV: 5.3 First use of new equipment, mash temp all over the map. Beer is a coconut lovers dream! Sweet and creamy with good head retention. Malt backbone supports well a massive coconut late addition.
Porter	American Porter	20 Litres	1.064	1.012	6.91	46.4	42.36 °L	485	0
Author: Mikeldamm Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 2.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 139.1 g Creation Date: 12/29/2020 12:13 AM Notes:
Coconut Porter	American Porter	5 Gallons	1.061	1.014	6.14	38.99	50 °L	485	1
Author: Mattacox Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2020 7:12 PM Notes:
COCO-KEY-NUT Porter	American Porter	5.5 Gallons	1.06	1.01	6.52	40.39	39.68 °L	485	1
Author: Garrett C Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 10/12/2020 7:47 PM Notes:
Mexican Hot Chocolate Milk Stout	Imperial Stout	21 Litres	1.088	1.025	8.29	51.69	46.14 °L	485	0
Author: Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.66 bar Creation Date: 9/5/2019 5:17 PM Notes: Primary: 2 weeks at 16C. Raise to 22 over the course of a week. After primary fermentation, beer will be transferred to a flushed keg where the spices will be added in three steps. In a muslin bag add 50 grams of coffee beans and 15 grams and of ground coffee. Once flavour is extracted pull the bag and add vanilla bean, Sri Lankan true cinnamon, coriander, cacao nibs in a new bag. When the spices are extracted, pull the bag and add the Aji Amarillo peppers in a seperate bag. Pull the bag when the taste is dialed in. Half the batch will be transferred to a secondary fermentor on tequila soaked oak cubes. The other half will be carbonated with gas and then bottled.
Hazy IPA (modified Juicy Bits)	American IPA	6.25 Gallons	1.063	1.016	6.14	13.3	3.95 °L	485	0
Author: SonnyK85 Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 78 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/4/2018 9:07 PM Notes: ** YEAST STARTER ** 1. The night prior to Brewing, make a 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 1 packet of Wyeast 1318 into DME Solution. 4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 4.8 gallons for 1.4 lb/qt ratio. 1. STRIKE WATER: 165F. 2. Add Grains @ 163F. 3. Add Mash salts. 4. Allow Temperature to fall to 152/3F prior to closing lid 5. Total Mash Time: 60 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 6. Add 5L of Boiling Water at the end of Mash and stir into solution. 7. Begin Vorlauf! ** SPARGE ** 1. Heat 7gal of Water to 178F. Add to Sparge Vessel. 2. Recirculate 4 times prior to collecting wort. 3. Add FWH after ~2 gal have been collected in BOIL Kettle. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.049) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.049) Adjusted Gravity: __________ (goal: 1.049) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 4. Boil for 90 minutes (goal OG: 1.063) 5. At the completion of the boil, Place Immersion Chiller into wort, cool to ~170F, then add "40-minute" Hops, stir into solution + cover with lid ** Stir Every 3 minutes ** Final Temperature: __________ F 6. Add "30-minute" Hops at ~_____F, stir into solution + cover with lid Final Temperature: __________ F 7. Add "20-minute" Hops at ~_____F, stir into solution + cover with lid Final Temperature: __________ F 8. Chill wort to ~70F after completion of Hop Stand 9. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon) 10. Gravity feed 5.25gal (to 5gal mark) of wort from Mash Cooler into Speidel Fermenter 11. Allow Ranco/Chest Freezer to adjust wort temperature to 67F ORIGINAL GRAVITY: ______________ ** FERMENTATION ** 1. Beginning Fermentation Temp: 67F. Oxygenate wort for 60s prior to pitching yeast. 2. As signs of Fermentation begin to slow, increase the temp by 1F/18h until 71F. 3. As bubbling approaches 2-3 times/60s, begin FIRST DRY HOP. 4. Add SECOND DRY HOP 4 Days later. 5. Allow another 4 Days of Fermentation, then: COLD CRASH down to ~50F 6. After 24 hours of Cold Crashing- Rack to Keg for priming + conditioning ** PRIMING ** "carbonate to ~2.5 volumes CO2"
Winter's Bite	American Stout	5.5 Gallons	1.079	1.019	7.93	54.51	46.66 °L	485	0
Author: QuarterMaster32 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2019 12:01 AM Notes:
Azacca SMASH	American IPA	5.5 Gallons	1.059	1.011	6.26	51.86	6.02 °L	485	0
Author: Dorimo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2019 2:12 AM Notes:
Focal Banger Clone	American IPA	3.5 Gallons	1.07	1.015	7.21	86.42	4.65 °L	485	0
Author: Menzel/Kaz Brewing Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2019 3:37 AM Notes:
Bakke Brygg Rye Porter 30 L	Imperial Stout	25 Litres	1.084	1.016	8.97	47.45	46.81 °L	485	0
Author: Gulating Tromsø Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 73 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 6 g sukker/L Creation Date: 12/22/2018 9:07 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).
Centennial SMaSH	American IPA	5.5 Gallons	1.063	1.015	6.3	55.89	7.01 °L	485	0
Author: tbridge Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2018 11:24 PM Notes:
IPA 100% Claussenii	American IPA	41.6 Litres	1.052	1.011	5.36	56.73	3.49 °L	485	0
Author: Boil Size: 49.2 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2018 11:16 AM Notes:
Jamboree IPA	American IPA	5.5 Gallons	1.045	1.005	5.15	120.6	4.62 °L	485	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2018 4:30 PM Notes:
Axe Man Pilsner Split Parti Gyle	American IPA	11 Gallons	1.065	1.015	6.54	0	7.1 °L	485	0
Author: foxchainman11@yahoo.com Boil Size: 16 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2018 8:16 PM Notes: Split batch, Pilsner(WLP0838 southern German lager) and Todd the Axe Man(WLP007 Dry English Ale). Hop Schedule see Pilsner and Todd the Axe Man recipes.
Just A Stout	American Stout	20 Litres	1.054	1.015	5.09	57.87	35.47 °L	485	0
Author: lpitman Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2018 9:07 PM Notes:
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