Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
GF - 1883 Guinness Extra Stout	Irish Extra Stout	5 Gallons	1.076	1.019	7.51	157.54	31.07 °L	1.6K	0
Author: GF Brews Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 1/28/2022 11:52 PM Notes: Ron Pattinson is one of the few beer writers doing research on primary material from brewery records. His blog "Shut Up About Barclay Perkins" has a ton of great insight into stout and porter history (among other things). He also has a number of books for sale which include transcriptions of historical beers for amateur and commercial brewer alike. None of those books are aimed at a gluten free audience of course, but good inspiration nonetheless. This is a GF adaptation of an 1883 recipe he in turn adapted from grist, hopping rate and OG information found in A Bottle of Guinness, Please by David Hughes. Ron's version is found in "Home Brewers Guide to Vintage Beers" (available for purchase in ebook format).
Hadopelagic	No Profile Selected	6.5 Gallons	1.097	1.023	9.72	105.57	40 °L	1.6K	0
Author: Happenstance Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: Corn sugar Priming Amount: 2.75, 21 days Creation Date: 9/9/2013 6:41 PM Notes: "also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life." Mash at 154F for 60 min. boil for 90 minutes. kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube). Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days. see how this hoppy imperial stout goes. . .oy
Pere Jacques Clone	Belgian Specialty Ale	5.5 Gallons	1.089	1.022	8.75	26.46	22.6 °L	1.6K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 4:25 PM Notes:
Kitchen Sink Rye Double IPA	American Amber Ale	5.5 Gallons	1.094	1.026	8.85	76.84	17.17 °L	1.6K	1
Author: GregH Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2015 2:58 AM Notes:
Kaiju Quad	Belgian Dark Strong Ale	5 Gallons	1.106	1.016	11.85	25.47	31.96 °L	1.6K	0
Author: Dignified Winston Brewing co. Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.138 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/9/2018 12:25 AM Notes:
Minnesota Winter Stout	American Stout	9 Gallons	1.07	1.014	7.31	72.79	36.84 °L	1.6K	0
Author: newbrew72 Boil Size: 12.45 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 67 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2015 4:17 AM Notes: + Need around a 2 pack/3L starter according to calculator + Aerated with O2 for ~50 seconds + Final volume was nearly 6 gal after 2L yeast starter addition
Honey Wheat Lager	American Wheat Beer	5.25 Gallons	1.045	1.009	4.76	29.27	3.92 °L	1.6K	1
Author: Squelchingfiremonkey Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 78 Mash Thickness: 2.81 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 11:02 PM Notes:
Pilsner Infusion V1	Czech Premium Pale Lager	26 Litres	12.041	2.705	4.98	39.36	4.05 °L	1.6K	1
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 11.6 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2021 5:30 PM Notes:
Bakke Brygg Hoppy Common 20 L	California Common	22.5 Litres	1.05	1.012	5.08	36.83	8.58 °L	1.6K	0
Author: Bakke Brygg Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 16 ° C Priming Method: Sukkerlake Priming Amount: 6,5 sukker/l Creation Date: 11/7/2017 1:23 PM Notes: En velhumlet versjon av en klassisk California Common, tørrhumlet med en solid dose Amarillo for å tilføre et friskt sitruspreg i balansen av karamell, treverk og urter som denne stilen typisk har. Denne oppskriften er beregnet for å treffe disse volumene: 26,5 L vørter i kokekjelen etter endt mesking og skylling, før koking 22,5 L vørter i kokekjelen etter koking 20 L vørter i gjæringskaret etter overføring fra kokekjelen Beregning av vannmengder vil være avhengig av bl.a. knusingsgrad på maltet, hvor lenge man lar det renne av før man stopper avsiling etter skylling, fordampingsgrad under koking, osv. Anslagsvis kan du til denne oppskriften meske med 16 l vann og skylle med 14,4 l vann på 77 grader. Evt. kan du justere forholdet mellom meske- og skyllevann så lenge den totale vannmengden er den samme. Mesking på 66 grader i 60 min. Gjør gjerne en utmesk på 77 grader i 5 min hvis du har mulighet. 90 min kok. Kjøl ned vørter til 15 grader før pitching av gjær. Gjæring på 16 grader til stormgjæring begynner å roe seg ned (typisk etter 3-5 dager). Øk deretter til 20 grader og hold til tapping (totalt 14 dager gjæring). Tørrhumling fra dag 6. En coldcrash - å sette ølet kaldt (gjerne 2-4 grader hvis man har mulighet) - kan gjerne gjøres et par dager før tapping for å mer effektivt få tørrhumlen til å bunnfelle. Kan med fordel lagres kaldt et par uker etter karbonering før konsum.
Magnum Blonde Ale	Blonde Ale	18 Litres	1.045	1.008	4.93	21.39	3.44 °L	1.6K	0
Author: Ornelas Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 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: 7/7/2017 11:12 PM Notes:
Hop Back Summer Lightning	Ordinary Bitter	20 Litres	1.048	1.009	5.15	38.33	4.2 °L	1.6K	0
Author: Dave Carlton Boil Size: 27.5 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 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: 3/23/2017 5:39 AM Notes:
Coffee Ale	American Pale Ale	5.5 Gallons	1.046	1.01	4.84	30.67	6.39 °L	1.6K	0
Author: Wemet Boil Size: 6.25 Gallons Boil Time: 30 Boil Gravity: 1.041 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Forced Priming Amount: 12psi Creation Date: 3/15/2017 5:58 PM Notes: Add the coffee beans 24 hours before kegging. Add gelatin while kegging.
NanoFabrik - Outmeal Stout	Oatmeal Stout	130 Litres	1.047	1.011	4.8	28.92	36.78 °L	1.6K	0
Author: Pulga Boil Size: 155 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 72 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 88.4 g Creation Date: 7/28/2016 5:43 PM Notes:
Hennepin	Saison	5.25 Gallons	1.052	1.012	5.24	21.23	8.22 °L	1.6K	0
Author: chewyheel Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 62 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2016 12:14 PM Notes:
Status Wheaticus (5.0) (American Wheat Beer)	Weissbier	5.5 Gallons	1.048	1.012	4.61	26.97	3.37 °L	1.6K	1
Author: D-street brewers Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 4/30/2012 4:24 PM Notes:
Pale Ale English SMASH	California Common Beer	5.5 Gallons	1.057	1.017	5.2	45.6	5.62 °L	1.6K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.7 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: 10/26/2015 10:35 PM Notes:
Bretted Berliner Weisse	Berliner Weisse	19 Litres	1.037	1.005	4.27	7.02	2.81 °L	1.6K	0
Author: cha99jab Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2015 7:42 PM Notes: 14th April 2015 - Mashed at 65oC. Aimed for mash pH of 5.2 (predicted) using: Lactic Acid (88%): 5.3 mL added to strike water. 23L at 1.035. pH adjusted to 4.6 after running off to kettle. Bubbled CO2 through the wort to remove oxygen and then wrapped the surface with plastic wrap to avoid oxygen in headspace. Incubated for 10 days between 35-48oC till pH had dropped to 3.3. Added grain 3 times as seemed to stall at pH 4 for quite some time. 24th April 2015 - Boiled, chilled and fermented at 24oC with a brett / sacc starter from 2 bottles of Vieille Ville. 19L at 1.032. Some fermentation of sugars from lactic acid bacteria had reduced preboil gravity to 1.029... Fri 15th May - Dry hopped with 42g Mosaic Mon 18th May - Gelatine added to primary and fermentor cold crashed in a fridge set to -1oC. Tues 19th May - Kegged and pressure set to 1 bar. FG 1.004 so 3.5% ABV. Tastes great. Nice lactic tang, very drinkable. No apparent Brett character but could be over powered by the acid. No off flavors detected. Ever so slight "grainy" aftertaste that I get in a lot of berliner weisses. Not sure what it is, but at a much lower level than a lot of commercial examples.
4Gs Porter	Robust Porter	5.5 Gallons	1.049	1.013	4.73	43.97	33.69 °L	1.6K	1
Author: 4Gs Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: 1 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: 4/10/2015 1:08 PM Notes:
Hipster Porter	Robust Porter	5.75 Gallons	1.058	1.016	5.55	47.94	40 °L	1.6K	0
Author: Jim_in_Oregon Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 78 Mash Thickness: 1.25 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: 6/4/2013 3:20 AM Notes: Made with all organic grains and fair trade coffee. Trying to be hip in Portland, Oregon!!!
Fat And Tired	Special/Best/Premium Bitter	5.5 Gallons	1.048	1.015	4.34	42.52	10.9 °L	1.6K	1
Author: rgrosholz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 73 Mash Thickness: N/A 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: 5/28/2013 12:49 AM Notes:
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