Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
CACAOBROWN ALE	Northern English Brown	19 Litres	1.056	1.014	5.54	30.4	27.2 °L	448	0
Author: ARTHUR78 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 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: 7/4/2020 6:24 PM Notes:
MoreBeer Oatmeal Stout	Oatmeal Stout	5 Gallons	1.067	1.02	6.16	45.06	41.22 °L	448	3
Author: Boil Size: 6.59 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2023 7:27 PM Notes:
Chocolatemilk Stout	Sweet Stout	25 Litres	1.047	1.015	4.25	12.97	36.33 °L	448	0
Author: mauri96 Boil Size: 30.93 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 11/12/2022 9:08 PM Notes:
Coffee Porter	Brown Porter	5.5 Gallons	1.056	1.014	5.49	38.33	30.52 °L	448	0
Author: W&C Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72 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: 5/13/2022 3:35 PM Notes: 60-minute mash at 155 degrees. Add the 2-row and crystal at the start, and add the chocolate malt and roasted barley halfway through the mash. Add Northern Brewer at start of boil, then Cascade, yeast nutrient, and whirlfloc all at 15 minutes left in boil. Chill to 72, pitch yeast at 70, set fermentation temp to 68. On day 12 increase temp to 70. Keg on day 15. Coffee: Barissmo Guatemalan medium roast ground coffee from Aldi. Prepare the coffee the day before kegging. Put 4 oz coffee grounds in a big French press, add 4.5 cups of pre-boiled purified water, put in the fridge overnight to cold brew, and add directly to the keg when kegging. Also add a pinch of sodium metabisulfite or potassium metabisulfite at kegging (I use sodium metabisulfite). OG: 1.057/14.0 brix, FG (before coffee addition) 1.018/8.2 brix. ABV ~5%.
Red Chair	American Pale Ale	5.5 Gallons	1.061	1.015	6.01	42.1	26.33 °L	448	0
Author: Jeff Entress Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 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: 4.75 oz Creation Date: 1/21/2022 7:09 PM Notes:
Summer Ale	American Pale Ale	20 Litres	1.046	1.011	4.49	23.27	7.34 °L	448	0
Author: Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.031 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: 8/31/2021 12:22 PM Notes:
BBrew #1	American Pale Ale	50 Litres	1.054	1.01	5.73	6.27	16.97 °L	448	0
Author: braedonh Boil Size: 50 Litres Boil Time: 30 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2021 7:26 PM Notes:
Jason Voorhees	English IPA	6 Gallons	1.135	1.034	13.31	0	7.31 °L	448	1
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 75 Mash Thickness: N/A 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: 11/15/2020 4:31 AM Notes:
Roast Barley Experiment	Dry Stout	8 Litres	1.083	1.016	8.82	32.02	50 °L	448	0
Author: ATGANI Brewing Concern Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.083 Efficiency: 70 Mash Thickness: 2.7 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: 7/24/2020 12:55 AM Notes: Was going to be a 100% roast barley. A major issue was going to be the amount of fermentable sugar and enzymes I could get out of it. I have added 1kg pale malt (32%) and 300g dextrose (10%) for fermentable sugars, and 200g rolled oats (6%) for mouth feel/ head retention (probably not enough). This leaves the roast barley content at approximately 52% which is still way more than generally recommended. Gravities Pre-boil (pre-dextrose): 1.068 OG: 1.098 FG:
Quaker's Oatmeal Stout	Oatmeal Stout	21 Litres	1.054	1.012	5.57	34.61	36.77 °L	448	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: dextrose Priming Amount: 156.9 g Creation Date: 7/7/2020 5:11 PM Notes: Mashing: Beta-glucanase rest is necessary for the oats (due to higher grist %) at 50C and hold for 30 minutes before reaching mashing temperature of 68C.
INOLVIDABLE ESCOCIA Minima	Sweet Stout	20 Litres	1.075	1.022	6.85	44.22	30.55 °L	448	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: 3.1 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: 3/23/2016 7:20 PM Notes:
Macho Mocha	Sweet Stout	6 Gallons	1.083	1.021	8.07	21.11	50 °L	448	0
Author: Bikes & Beer Guy Boil Size: 8 Gallons Boil Time: 120 Boil Gravity: 1.062 Efficiency: 83 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: 0.3 oz Creation Date: 6/14/2020 9:41 PM Notes:
Stout For Isolation	Sweet Stout	50 Litres	1.063	1.019	5.68	25.3	29.82 °L	448	1
Author: gavjof Boil Size: 58 Litres Boil Time: 75 Boil Gravity: 1.055 Efficiency: 92 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 216.1 g Creation Date: 3/26/2020 9:46 PM Notes: Brewing with what ingredients we have left. Most homebrew shops are closed while on lock-down in the UK due to COVID-19 (coronavirus). Malt Substitution: Lots! Hop Substitution: Perle instead of Challenger. East Kent Golding (UK): Spicy, honey & earthy (intensity 6) Perle (Germany): Spicy, cedar & orange (intensity 7) Challenger (UK): Spicy, cedar & green tea (intensity 7)
Wien Oatmeal Stout	Oatmeal Stout	23 Litres	1.065	1.015	6.6	37.19	29.08 °L	448	1
Author: Ákivarázs Boil Size: 29 Litres Boil Time: 70 Boil Gravity: 1.052 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2020 9:10 AM Notes:
Gluten-Free Vanilla Stout	Foreign Extra Stout	5.5 Gallons	1.064	1.015	6.35	32.41	31.54 °L	448	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 14.26 psi Creation Date: 1/4/2020 5:29 PM Notes:
Stouten & Kapitalet	Dry Stout	255 Litres	1.057	1.011	6.03	28.15	35.49 °L	448	0
Author: Frasse Boil Size: 270 Litres Boil Time: 120 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 3 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: 12/15/2019 8:51 PM Notes:
Porter Chocolate	Brown Porter	21 Litres	1.028	1.007	2.78	0	37.21 °L	448	0
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.021 Efficiency: 35 Mash Thickness: 3.1 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: 7/4/2019 12:22 AM Notes:
Dark Star Clone	Oatmeal Stout	5.5 Gallons	1.116	1.037	10.37	12.61	50 °L	448	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.085 Efficiency: 75 Mash Thickness: 1.3 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: 7/2/2019 7:19 PM Notes:
Invitro - Kaffe Red Ale	American Amber Ale	24 Litres	1.059	1.014	6	29.72	16.28 °L	448	0
Author: Gløshaugen Bryggeforum Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2018 7:46 PM Notes:
Milk Stout	Oatmeal Stout	5.5 Gallons	1.054	1.021	4.4	35.98	39.96 °L	448	1
Author: Jo Simard Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2018 12:00 AM Notes: Commande de mout : DR57109B Hugh Bairds MARIS OTTER 3kg DR57069D Hugh Bairds CRYSTAL 70/80 500g DR57049D Hugh Bairds Chocolat 500g DR57029D Hugh Bairds Orge torréfié 500g LV60010 Lactose 500g LV20004 White labs Irish Ale HB58215 KENT GOLDING 50g À vérifier DME À vérifier Sel Marc Dobrescu Oatmeal Stout This is an amazing and award winning oatmeal stout. Delicious and roasty, yet refreshing. So as promised, here’s the recipe for the stout I brought at yesterday’s meeting. Recipe is done for 20L after boil and 18L and bottling/kegging. I use a 10 gal igloo mash tun, which has a dead volume of around 0.5L. For this recipe; this adds up to an efficiency of around 82%. Grains Maris Otter 3 kg (Actually last batch was made with Golden Promise, but I could barely tell the difference) Oats, Flaked 0.8 kg (it’s the one minute oats from the supermarket, I grind them with the rest of the grain) Crystal 70/80 0.4 kg Chocolate Malt 0.45 kg Roasted Barley 0.5 kg Acidulated Malt 30 g (it’s to adjust the mash pH to about 5.40, can be removed since it doesn’t affect taste, only efficiency) Hops Magnum 40g at 60 minutes; try to hit 40 IBU Water Mash with 16 L of water. Add 5 g of CaSO4 and 3g CaCl2. Hold 67 C for 60 minutes. Sparge, I get about 10L Add 13L of water. Add 4 g of CaSO4 and 2.4 g CaCl2. Hold 75C for 5-10 minutes. Ferment with WLP023 at 18C for 2 weeks. OG 1.060 FG 1.020 ABV 5.2%
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