Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
It's Five! #2	American Amber Ale	19 Litres	1.05	1.012	5.05	42.57	19.76 °L	1.2K	0
Author: kokkoeireann Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2017 12:32 PM Notes: From Brewdog's 5.am saint recipe, slighly adjusted. Carared for Caramalt (store didn't have) About 3x amount of bittering hops (at 60m and 30m) Brewing day: 18th March 2017 draining without sediment: 17l (otherwise 19l - could've drained a wee more). !First bucket leakage-->filled over after 2 hours. Considerable amount of yeast loss. Bottling day: 2nd April 2017 with 90 g white sugar Dry hopping: 25th March 2017 (gravity: 1.016) Pellets spread over wort w/o bags after 7 days of primary fermentation. Prim. fermentation continues for another week in the same bucket. OG: 1.050 FG: 1.010 ABV(exact): 5.21 vol%
Mann's Brown Ale	British Brown Ale	19 Litres	1.031	1.008	2.99	30.37	17.69 °L	1.2K	0
Author: Scrattajack Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 60 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: 6/5/2021 2:31 PM Notes:
Akorn Hoppy Pale Ale #6	American Pale Ale	5 Gallons	1.064	1.015	6.42	63.2	4.81 °L	1.2K	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.2 oz Creation Date: 3/16/2021 1:47 AM Notes:
Winter Warmer	British Strong Ale	450 Litres	16.829	4.393	7.15	0	21.5 °L	1.2K	0
Author: Boil Size: 450 Litres Boil Time: 90 Boil Gravity: 16.8 Efficiency: 85 Mash Thickness: 2.6 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2020 10:35 AM Notes:
Bendërator 2	Dunkles Bock	24 Litres	15.679	4.402	6.14	24.21	18.73 °L	1.2K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 14.5 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2019 4:06 PM Notes:
Chocolate Mead	Metheglin	3.75 Gallons	1.112	1	14.66	0	4.7 °L	1.2K	0
Author: Downs Brewing Co. Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.112 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2018 3:17 AM Notes: 2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and topped off water to ~ 3.75 gallons or Original gravity of 1.100. rehydrated 2 packets of lalvin ec-1118 with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 78* but cooled indoors to 70* and began fermentation within 8 hours. fermenter transferred to garage where temp dropped to 65*. fermaid K additions at pitch: 1/2tsp 24hrs: 1/2tsp 48hrs:1/2tsp @ ~1.055:1/2tsp Degassed twice a day for the first 3 days stalled fermentation after 9 days at 1.060 for a few days. ferm temp dropped to 60* and pH was 2.9. added 2.5 grams of potassium carbonate, 1/2 tsp DAP, raised temp to 66* and re pitched. New pH 3.5 and fermentation has restarted. stppped fermentation with campden tabs and potassium sorabate at 1.010. 12/9/2018- back sweetened with 12 oz by weight of clover honey which made the final gravity 1.012. this gravity reading leads me to believe thatmy last gravtiy reading was wrong or fermentation is still going slowly somehow. will check gravity again in a month or so to determine is it is still fermenting. strong cardamom flavor and aroma needs age and more sweetnes
Pirate Life Pale Ale	American Pale Ale	40 Litres	1.052	1.01	5.52	43.6	9.18 °L	1.2K	0
Author: Nick Mc Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2018 3:33 AM Notes: Adapted from https://www.brewersfriend.com/homebrew/recipe/view/544741/pirate-life-pale-ale Using new burner/stand with HP regulator (2kg/hr) Heated 46L water in kettle to strike temp 76°C. Took approx 20mins from 45°C. Turn off burner, Remove kettle from burner. Added all grain in double bag. (Next time calculate total volume in kettle including grain volume, add heated water when necessary once grain removed). Mash grain with spoon. Insulate with quilts. Mash temp start 72°C. 60mins. Mash grain with spoon once at approx 30mins. Temp 67°C at 0mins. After removing grain bag, added approx 9L water, pressed grain bag to extract maximum infused liquid. Temp dropped to 58°C. Took 90mins to reach 100°C! Start 60min boil, added hops as per schedule. A Hop ball started bobbing up, need extra washers or other method to keep near bottom of basket. Added immersion cooler 10mins boil. Chilled wort from 100°C to 25°C in 20mins. (need to figure method to enable fitment of lid over piping and install cooler into kettle without hitting thermometer). Transferred to fermentor with racking tube, 35L. A lot of grain particles in solution, maybe from extra extraction with spoon? Rehydrated 2 x yeast packs with 250ml water. 1052OG measured Dry hopped 44g Cascade and 61g Mosaic day 10. FG1008 day 13. Cold crashed @ 2°C for 5 days. Kegged 2 x kegs day 17.
Rhubarb Saison	Saison	5.5 Gallons	1.046	1.01	4.64	24.32	4.67 °L	1.2K	0
Author: evg123 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/28/2018 5:30 PM Notes:
Fezziwig Clone	Winter Seasonal Beer	5 Gallons	1.062	1.017	5.93	38.32	21.15 °L	1.2K	0
Author: jcmurray75 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: corn sugar Priming Amount: N/A Creation Date: 3/3/2018 9:39 PM Notes: Guess on the type of Munich malt 2-row from MaltEurop 1.5L to 1C pilsner DME starter Recipe claims 23.36 SRM / 23.45 IBU / 5.36%
Stigbergets NEIPA	Specialty IPA: New England IPA	23 Litres	1.064	1.015	6.35	42.47	5.73 °L	1.2K	0
Author: bryggmasteriet@gmail.com Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2017 8:58 PM Notes:
Brown Ale	American Brown Ale	5.5 Gallons	1.055	1.015	5.17	32.74	21.49 °L	1.2K	1
Author: chokabojr Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2013 2:12 AM Notes:
Galaxy Smash	American Pale Ale	25 Litres	1.05	1.01	5.36	40.11	3.43 °L	1.2K	2
Author: Storeyv34 Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2016 4:33 AM Notes:
Cronenberg IPA	American IPA	5 Gallons	1.06	1.011	6.49	76.16	8.03 °L	1.2K	0
Author: filthyastronaut Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2016 3:12 PM Notes:
Citra Easter Smash	American IPA	25 Litres	1.067	1.014	6.9	67.19	3.69 °L	1.2K	0
Author: Steinar Haug Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2016 12:56 PM Notes:
Bakke Brygg Rauchbier 25 L	Rauchbier	25 Litres	1.053	1.013	5.19	27.65	15.78 °L	1.2K	0
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2016 1:14 PM Notes:
India Oat Pale Ale (IOPA) 10 Bbl	American IPA	341 Gallons	17.537	3.346	7.74	91.4	5.55 °L	1.2K	0
Author: Hills Boil Size: 356.5 Gallons Boil Time: 90 Boil Gravity: 16.8 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2016 9:30 PM Notes:
Black Ballerina	Specialty IPA: Black IPA	23 Litres	1.073	1.014	7.67	88.2	32.21 °L	1.2K	1
Author: Jan Erik Johansen Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2015 10:53 AM Notes:
Bretted Berliner Weisse	Berliner Weisse	19 Litres	1.037	1.005	4.27	7.02	2.81 °L	1.2K	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.
Munich Wheat	Specialty Beer	6 Gallons	1.072	1.016	7.37	54.62	5.42 °L	1.2K	0
Author: Brewminator Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 63 ° F Priming Method: your choice Priming Amount: N/A Creation Date: 3/28/2015 4:28 PM Notes: Primary fermentation will go for 10 to 14 days. I will bottle one gallon and rack the rest for secondary fermentation for 2 to 3 weeks. After secondary, I will cold crash for 3 days, fine with gelatin and cold crash for another 3 days. After this, I will keg the remaining 5 gallons.
CREMA DI ZUCCA ALE	California Common Beer	5 Gallons	1.072	1.026	6.01	7.73	11.16 °L	1.2K	1
Author: chefandy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: sugar destrose Priming Amount: 5 oz. Creation Date: 9/24/2014 1:31 PM Notes: SE LE ANADIO WHIRFLOC, 1 CAPSULA, 1 LB. LACTOSA, 1 OZ GINGER, 1/2 CRDA PUMPKING SPICE 3 tsp Pumpkin pie spice @ 5 min of boil. 2 large cans of Pumpkin Puree to the primary. For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices: 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. mace 1/4 tsp. cloves Add 1/2 tsp of vanilla extract to the cooled priming mixture. After the mixture has cooled, add it to the bottling bucket(before racking!) Bottle and condition for 2 weeks
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