Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
One Wise Beer	Weissbier	5.5 Gallons	1.037	1.009	3.73	13.7	2.89 °L	507	0
Author: Favis Brewery Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 51.65 psi Creation Date: 3/26/2021 2:32 AM Notes:
Amstel Bock	Dunkles Bock	10 Litres	1.06	1.01	6.54	22.87	19.81 °L	507	0
Author: Boil Size: 11 Litres 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2024 5:48 AM Notes:
Drakelow Cellars Extra Special Bitter	Strong Bitter	20 Litres	1.058	1.014	5.88	47.33	10.19 °L	507	4
Author: Timo_Brews Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/5/2023 6:11 AM Notes: This beer is a British Extra Special Bitter made in the traditional style with Burton on Trent water chemistry and a Burton Ale/Thames Valley yeast strain. The beer is a rich red color with a white head, and a nice hop character and a slight bite of hops up front from the high sulfate content. There is a nice malt sweetness with a little bit of nutty flavor, followed by a good but not overpowering berry, apple and pear finish from the yeast esters. Then there is a lasting earthy hop flavor that lingers. It is not a modern commercial ESB clone. It is a complex mix of flavors and hops are not the dominant taste as in an IPA or some modern bitters. It is best left in the bottle or keg to age for several weeks post packaging. Water adjusted to Burton on Trent: 6.12 grams gypsum 1.91 grams NaCl 1.01 grams Epsom salt 25 liters of water for mash After mash in pH adjusted to 5.4 with about 15 ml of lactic acid sparge with 3 liters of water at 55 degrees.... Preboil gravity = 45 Oe, 1.042 g/ml...volume was about 23-24 liters. 5 minutes before end of boil add 1/2 whirl floc tablet, 2.2 grams of yeast nutrient and 1 gram of ascorbic acid. Post boil gravity = 57.5 Oe, 1.054 g /ml Post boil volume = approx 20 liters, slightly under, but very close, adjusted to 20 L with water, adding about 1 liter. starting gravity when it goes into the fermenter is SG = 1.052 g /ml at room temp and final volume Tilt reading at 65F was 1.055 g/ml 19L app into fermenter, leaving behind moss whirlpool. Cool to 30C indicated on mash thermometer, transfer to glycol fermenter and bring to 64 degrees F. Pitch one pack of White labs Burton Ale Yeast (new 7 billion cell pack) at 64 degrees. Alternative yeast Wyeast Thames Valley 1275. Expect a slow start for these yeast, with no krausen for 24-36 hours. (I've also used a mix of these two strains in the past with good result. They seem very similar in flavors and growth). After 24 hours, raised temp on fermenter to 69 degrees and held. Roused yeast with a stir. This yeast produces a lot of thick krausen, even with a low alcohol grain bill, so be prepared for a potential need for a blow off if you use smaller buckets or other vessels with low headroom. Ferment at 69 degrees for 4-5 days until gravity is 95% (1.015 or so), then warm to 72 for 3 days to clean up any acetylaldehyde. It should finish around 1.011 g/ml. Cool to 37 degrees to cold crash and gelatin fine for 72 hours hours, then bottle or keg and age at cellar temp for a long time. Best to age at a minimum of 2 weeks, and ideally 4 weeks before drinking. Cellar temps are fine for storage. If bottling, add an extra gram of ascorbic acid to the beer before packaging. Revised recipe: 25 liter of starting water, 3 liter sparge of grain. Used a 1.5L starter of Burton Ale Yeast from a White labs pack...3 days of culture for the pitch. 150 grams helles DME in 1.5 liters of water. Fermentation straight away at 69 degrees F. Lowered mash temp by 1 degree to 66 C. Increased corn sugar by 100 grams to 350 grams total SG of new recipe was 1.060, with a full 20 liters. In fermenter 2, glycol chilled to 69F. May 3.
08 Ocktoberfest	Märzen	21 Litres	1.06	1.011	6.4	23.74	11.21 °L	507	0
Author: Blades&Brews Boil Size: 26.13 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72 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: 12/24/2022 1:31 PM Notes:
0294 English IPA	English IPA	315 Litres	15.29	3.922	6.17	38.4	12.31 °L	507	0
Author: Odd Company Brewing Boil Size: 320 Litres Boil Time: 60 Boil Gravity: 15.1 Efficiency: 78 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/21/2022 6:03 PM Notes:
Brassagem Coletiva	Ordinary Bitter	20.8 Litres	1.055	1.016	5.07	45.03	14.87 °L	507	0
Author: RaiCarLo Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.038 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: 11/1/2022 5:36 PM Notes:
Hound Of The Baskerville	Strong Bitter	2.8 Gallons	1.055	1.011	5.75	58.8	8.55 °L	507	0
Author: Boil Size: 4.61 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 73 ° F Priming Method: turbinado Priming Amount: 2.3 oz Creation Date: 12/26/2021 2:55 PM Notes: a huge head and mouthfeel effort here. Basically, my Klaatu APA malt bill with some added oats and a subtraction of victory. . Looking for a bigger head and luxurious mouthfeel.
HoppyWeizen	Weissbier	5.5 Gallons	1.051	1.011	5.25	23.91	3.52 °L	507	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A 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: 12/17/2021 10:30 PM Notes:
Marzen 24	Märzen	5.75 Gallons	1.058	1.011	6.23	22.36	9.63 °L	507	0
Author: KUBrew Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.0 oz Creation Date: 12/11/2021 4:40 PM Notes: Heat 4.75 Gal to 162 for first mash rest at 152 for 60 min
The Aventador	Weizenbock	23 Litres	1.056	1.013	5.69	22.02	15.94 °L	507	0
Author: BT Justice Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 55 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2021 9:00 PM Notes:
Awesome Recipe	Strong Bitter	5.5 Gallons	1.056	1.012	5.79	42.43	10.13 °L	507	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 1.11 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: 3/20/2016 4:32 PM Notes:
Bavarian Dunkelweizen	Weissbier	5.5 Gallons	1.048	1.012	4.7	13.22	14 °L	507	0
Author: mikemac Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 23 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: 12/31/2020 6:29 PM Notes: 3 HBU Pack
A Small Fountain	British Golden Ale	23 Litres	1.048	1.013	4.64	46.09	4.34 °L	507	0
Author: Martin Haworth Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 90 Mash Thickness: 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: 10/29/2020 11:21 AM Notes: WAter treatment, want 3:1 sulphate forwards.... 1.8ml/L H2SO4 0.2ml/L HCl Mash pH bang on 5.3! Result! Mashed in with 25Lt. Preboil 1036 at 48C = 1044 24.5L 87% efficiency 19L at 1046 in the FV - delay whilst I picked up helmet meant that almost all of the hot break settled out, giving a clearer wort. 29/11/20 Note: Forgot the protofloc! 2/11/20 - 1020. 5/11/20 - 1020
Pyrus	British Golden Ale	20 Litres	1.047	1.011	4.74	37.97	4.76 °L	507	0
Author: Woodcraft Brewery Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 141.4 g Creation Date: 3/24/2020 6:23 PM Notes:
Kovář č. 3	British Golden Ale	21 Litres	11.268	2.97	4.42	36.97	2.83 °L	507	0
Author: Provazek Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 9.1 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: 1/25/2020 8:36 PM Notes:
Single Hop Golden Ale - Amarillo	British Golden Ale	5.5 Gallons	1.05	1.011	5.12	48.72	6.57 °L	507	0
Author: agilardi Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 1.45 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: 7/27/2019 3:33 PM Notes: 1 liter yeast starter, 20 min hop steep after flameout, 5.32 pH
Berliner Weisse	Weissbier	5 Gallons	1.041	1.01	4.09	5.6	2.96 °L	507	0
Author: ChrisChown Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.041 Efficiency: 73 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: 4/18/2019 9:22 PM Notes:
Awesome Recipe	English IPA	5 Gallons	1.048	1.01	4.92	61.94	5.28 °L	507	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 50 Mash Thickness: N/A 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: 11/9/2018 10:14 PM Notes:
Strong English Bitter	Strong Bitter	1.25 Gallons	1.045	1.012	4.31	77.92	22.04 °L	507	0
Author: Steve Leinbach Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 40 Mash Thickness: 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: 5/24/2018 11:40 PM Notes:
Marzen	Märzen	5.5 Gallons	1.06	1.015	5.86	23.71	11.3 °L	507	0
Author: HarpOSU Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2017 12:21 AM Notes:
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