Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Best Bitter Rock	Best Bitter	25 Litres	11.265	2.897	4.46	16.15	13.34 °L	323	0
Author: Dumby Brewers Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 10.1 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2020 9:40 AM Notes:
GoldenBuh	British Golden Ale	85 Litres	1.045	1.007	4.97	12.63	3.34 °L	323	2
Author: Colkburg Boil Size: 100 Litres Boil Time: 30 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 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: 4/8/2022 7:52 PM Notes:
Bass 1876 Windsor Ale	Strong Bitter	15 Litres	1.063	1.018	5.98	80.81	5.83 °L	323	0
Author: Bruer Boil Size: 26.25 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2021 4:29 AM Notes:
Mild High Club	Dark Mild	4.8 Litres	1.04	1.01	3.9	25.12	18.35 °L	323	0
Author: Boil Size: 6.58 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 2.59 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: 9/22/2021 3:43 PM Notes:
Forty-niner 70	Best Bitter	70 Litres	1.049	1.012	4.87	26.2	8.72 °L	323	0
Author: M3 Boil Size: 88 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2021 7:07 PM Notes:
Sparkling Session Ale	English IPA	47.5 Litres	1.055	1.01	6	41.1	8.22 °L	323	0
Author: AJO7730 Boil Size: 46.49 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 166.2 g Creation Date: 5/2/2021 11:57 AM Notes: 1. (4 days prior) - Fermentis SAF-04 yeast (11.5g) is prepared as a starter by boiling 400g of Water + 200g DME + 200g table sugar + 1g YN + 1g G-F + 0.5g DAP for 15 minutes. Once well combined, cool to 28 degrees Celsius and pitch the yeast in the broth. Ferment for 4 days under 5psi of spunding valve pressure. 2. (24hr prior) - 40L of water is measured in a 60L Pressure fermenting keg. The water is pre-treated with 2x Campden tablets and allowed to gas off sulfides for 24hrs. To the water, 4g of Calcium Sulfate + 2g of Calcium Chloride and + 4g of Citric acid are added. The fermenter can be fixed with an airlock to allow any gasses to be released. 3. Remove 20L of water from the fermenter chamber and begin heating the water to 70 degrees Celsius strike temperature. Begin recirculation pumps, using a bazooka screen for the intake line. Line the pot with two grain bags for half the grain each. Add the 8kg of combined grain to the pot and begin mashing with a paddle. The grain must mash for 120 minutes at 62 degrees Celsius. 4. The enzymes are deactivated with a final heat to 78 degrees Celsius. The grain is sparged with 4L of water in a separate pot and the water is re-added to the pot to a total volume of 25L. 5. The mash is boiled to 90 degrees Celsius and the hop schedule is followed for a 60 minute boil. 6. At 15 minutes, ensure that all yeast nutrients, sugars and finnings have been added to the boil. Also add the immersion chiller to the pot and prepare 30L of Ice for chilling of the wort. 7. Flameout occurs after 60 minutes and immersion chilling begins until the temperature is less than 25 degrees Celsius. 8. The wort is pumped into the 60L pressure fermenter and the final volume of the beer is made up to 40L with the pre-prepared water from earlier. This water may need to be transferred to a separate fermenter so that it is not originally in the fermenter prior to pumping in the wort. This is in case there is more plain water in the fermenter than there needs to be. 9. The yeast is added to the fermenter and fermentation is allowed to begin. *Hops are suspended from the inside chamber using a magnet inside a hop bag*. Ferment for 14 days in total up to 15psi spunding valve pressure. 10. After 2 days, a High Krausen should have formed and this is when 100g of Cascade hops are added by removing the magnet on the hop bag from the outside. Opening of the fermenter should not be necessary. OPTIONALLY: The fermenter can remove the Trub from the collection vessel to improve yield of beer. 11. At the 14th day, de-gas the beer by incrementally reducing the spunding valve pressure down to 2-3psi over the course of 24 hours to ensure the beer is entirely de-gassed. 12. Transfer to kegs and add 150g of sugar to each keg once filled. As the sugar is added, the keg lid must be already fitted and ready to pull upward to seal to ensure the sugar does not cause a de-gas eruption of the beer out of the keg. This should be done with *two people* assisting. This is why ensuring the beer is fully degassed is vital to reduce eruption. Seal immediately and allow to secondary ferment for *4 weeks* in order to age and carbonate naturally. 13. Serve at 50kpa and 5 degrees Celsius. NOTE: This method should reduce or eliminate the need for pressurised CO2 to carbonate and displace the beer from the keg. Natural carbonation should be used.
The British MOAB - Marris Otter Ale/Bitter	Strong Bitter	24 Litres	1.056	1.009	6.18	43.53	3.6 °L	323	0
Author: AJO7730 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.119 Efficiency: 78 Mash Thickness: 3.636 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.37 bar Creation Date: 4/8/2021 1:29 PM Notes: 1. The starter must be produced 24 hours prior to the mashing. This is to produce a very fast rapid fermentation with a large population of yeast which defines this beer. - The starter includes 200g of DME, 400mL of water, 1g of Yeast Nutrient, 1g of Go-Ferm, 100g of Sucrose and 0.1g of DAP, in a 1000mL Schott bottle with a pre-sterilized fermenter. - Boil for 15 minutes and place the pot (covered with foil) in a bowl of ice to chill very quickly. - Sterilize the Schott bottle and pour in broth. Ensure that temperature is between 25-35 degrees Celsius. Pitch the Fermentis US-05 yeast and stopper the fermenter. - *Record original gravity and notate down* - Ferment for 24 hours to build up a population of yeast and then cold crash in fridge overnight. Decant 90% of the supernatant and concentrate the yeast cells behind. Reconstitute in fresh wort when ready and allow to rest for 2 hours at RT before adding to the fermenter. 2. Adjust the water chemistry of 30L of water in a 35L stainless steel induction pot. This can be prepared in a keg or fermenter beforehand and treated with a campden tablet. Maintain a Cl:SO4 ratio of 1:2. Add 2g CaCl2 and 4g CaSO4 and then 3g of Citric acid dissolved in 50mL of water. If pH overshoots, adjust with sodium bicarbonate. Remove 10L of water for later sparging. 3. Begin heating 20L of the prepared water according to the following steps: (a) Alpha and Beta Amylase midpoint - heat the water to 65 degrees Celsius (90 mins) - physically agitate the grains in the water encouraging enzymatic breakdown, break up any dough balls that form. (b) Sparging - separately sparge 10L of water and recombine (10 mins) The grain must strike the water and maintain 65 degrees Celsius. Therefore, set the initial temperature at 70 degrees Celsius. 4. Boil the mash to 90 degrees Celsius and begin the first bittering hop addition. Follow the hop schedule in this procedure. 5. At 15 minutes left in the boil, add: - A whirlfloc tablet (1x) - Irish moss - rehydrated (2g) - Yeast nutrient, Diammonium phosphate (0.5g) and Go-Ferm (8g each) - Any necessary sugars The immersion chiller should also be added at this stage to sterilize and prepare for flameout. 6. At flameout, the immersion chiller is started and temperature is reduced. Keep the whirlpool flowing from the recirculation pump. 7. Once the temperature has reached 20 degrees Celsius, add the concentrated yeast starter and seal the pressure fermenter. The pressure fermenter should have been previously prepared by alkaline cleaning/scrubbing and then acid sterilizing and flushed with CO2. 8. Ferment at 1 bar pressure for 7 days. Liquid-Liquid transfer into a new pressure fermenter that contains 50g of Dry hops in a hop bag. Further ferment for another 7 days. Optionally, hops can be placed in a magnetically held bag inside the roof of the fermenter with a stronger outer magnet holding it above the waterline. Remove magnet on outside of fermenter after 2 days to High Krausen dry hop. 9. Cold crash beer for 2 days at 4 degrees Celsius at 200kpa (closed). Liquid-Liquid transfer to a stainless steel Cornelius keg (19L) and serve on tap at 4 degrees Celsius and 35kpa pressure.
Shakespeare's Spring Ale	British Golden Ale	30 Gallons	13.193	3.58	5.17	13.62	3.65 °L	323	0
Author: JuliaELeary Boil Size: 32 Gallons Boil Time: 60 Boil Gravity: 12.4 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2021 4:01 PM Notes:
Bartley's Best	Best Bitter	163 Gallons	1.048	1.013	4.59	34.04	8.8 °L	323	0
Author: Boil Size: 170 Gallons Boil Time: 75 Boil Gravity: 1.046 Efficiency: 85 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: 10/6/2020 6:20 PM Notes:
Tim's Spec Hen	Ordinary Bitter	5.5 Gallons	1.053	1.01	5.71	35.47	9.72 °L	323	0
Author: DexterHerder Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1 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: 9/18/2020 8:23 PM Notes:
Nikki's Dunkle Weiss	Dunkles Weissbier	2.6 Gallons	1.057	1.013	5.74	15.65	21.88 °L	323	0
Author: Nikki Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 1.52 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2016 12:37 PM Notes: Brew day 8/20/16 Mash in at 160. Added grains to water. adjusted temp with 2 cups boiling to 153F New tun setup with screen bottom. sparegd 2 gallons 170F collected 3.5 gallons 1.046 SG Boiled down to3 gall (added 1 quart near end) cool in boil kettle to ~ 150 then transfer to carboy cooled on ice in sink SG =1.058 O2 for 15 seconds pitched starter of wlp380. Incubate at 62F 8/30/16 SG =1.02 added another pack of wlp380 9/13/16 SG =1.014 bottle! ABV = 5.7 used 2.4 oz sugar Bronze in 2016 QoB
Bishop's Mistress #003	Ordinary Bitter	18 Litres	1.058	1.013	5.81	41.44	13.65 °L	323	0
Author: fintlewoodlewix Boil Size: 11 Litres Boil Time: 90 Boil Gravity: 1.094 Efficiency: 70 Mash Thickness: 3 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: 5/30/2020 10:59 AM Notes:
If You Don't Mild	Dark Mild	19 Litres	1.036	1.008	3.75	20.49	21.37 °L	323	0
Author: 8^bit Homebrew Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.016 Efficiency: 20 Mash Thickness: N/A 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: 5/11/2020 7:20 AM Notes:
Old Boy 2	English IPA	27 Litres	1.056	1.016	5.26	47.68	10.79 °L	323	1
Author: Jan Erik Johansen Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 3/4/2020 12:29 PM Notes:
Awesome Recipe	Best Bitter	20 Litres	1.045	1.011	4.47	0	7.62 °L	323	0
Author: ChrisFab Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 2.5 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: 2/17/2020 7:28 PM Notes:
#188 Strong Bitter	Strong Bitter	23 Litres	1.06	1.014	6.05	40.63	18.95 °L	323	0
Author: Stellenbosch Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 14.6 g Creation Date: 1/11/2020 8:47 AM Notes: Plums are dried ones got 30 L of 1.058 wort. 92 % efficiency. Sparging took really long though - 24 hours. Start fermentation 12.01.2020 at 35C (severe problems with cooling). Yeast cake from #184. after one week add 1 kg of candy syrup (in many points there might have occured a contamination). Let's stop those bugs from spore-growing)
Best Bitter	Best Bitter	17 Litres	1.048	1.015	4.45	38.84	5.94 °L	323	0
Author: davemountain Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 62 Mash Thickness: 3 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: 10/4/2019 4:42 AM Notes:
Mello Yellow	British Golden Ale	5.5 Gallons	1.041	1.01	4.08	34.08	4.94 °L	323	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A 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: 8/25/2019 6:50 AM Notes:
GP75 Pale	English IPA	20 Litres	1.056	1.014	5.57	51.63	5.15 °L	323	1
Author: MondoBaz Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2019 11:28 AM Notes:
Explorer	Best Bitter	25 Litres	1.04	1.01	3.92	41.94	6.26 °L	323	0
Author: dave1502uk Boil Size: 20 Litres Boil Time: 75 Boil Gravity: 1.05 Efficiency: 65 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: 1/22/2018 12:14 PM Notes: Crushed best ale malt, not MO pale.
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