Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mexican Imperial Stout	Imperial Stout	310 Gallons	28.311	5.132	13.25	44.39	50 °L	2K	0
Author: Cheluna Brewing Boil Size: 341 Gallons Boil Time: 75 Boil Gravity: 26 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2017 8:23 PM Notes: Step 1:Main batch, and coffee stout Brew 10 bbl to 28 Plato with this recipe. Send 4 bbl to FV. ~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume -> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P If OG 14 P drops to FG 5 P => 4.88% ABV Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout. Step 2: Imperial Stout Leave 5 bbl in BK. Add H2O to refill 110 bbl. 28 P x 5 bbl / 10 bbl = 14 P Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%. Bring to boil and add a second 100 lbs Dextrose. Send 10 bbl to FV and pitch yeast. This will be Imperial Stout. Step 3: Finishing the coffee stout Clean BK. Add 5.5 bbl H2O and bring to boil. Add 30 lb bag of coffee from Logan House and step appropriate amount of time. KO and send to the first FV, containing the first KO of 5bbl high gravity stout.
X ⭐️⭐️⭐️⭐️⭐️2013- Weizenbock	Weizenbock	4 Gallons	1.08	1.021	7.72	16.38	20.72 °L	2K	2
Author: Yalc Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2013 12:14 PM Notes:
Irish Red Ale (peated)	Irish Red Ale	5.5 Gallons	1.072	1.019	6.95	19.16	15 °L	2K	1
Author: shelly14 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dme Priming Amount: 1.25 cup Creation Date: 3/23/2020 12:46 AM Notes: This was a head turner at my brew clubs meeting. the peated malt can just barely be perceived in the background. All in all it turned out very good.
Ben Piraat	Belgian Tripel	23 Litres	1.086	1.031	7.22	32.95	6.8 °L	2K	0
Author: Farfadet Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/1/2015 2:14 AM Notes:
BIAB Hazy IPA NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.076	1.014	8.18	62.3	5.34 °L	2K	3
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 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: 2/9/2019 10:14 PM Notes:
Rylee's Rye IPA Tier 11	Specialty IPA: Rye IPA	6.5 Gallons	1.066	1.013	6.94	39.79	13.35 °L	2K	1
Author: lyna Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 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: 4/21/2016 5:02 PM Notes:
PartyOn	Festbier	25 Litres	1.055	1.01	6.02	18.84	6.83 °L	2K	0
Author: KimJohnsen Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2016 10:47 AM Notes:
Grapefruit Sculpin Clone	American IPA	5.5 Gallons	1.061	1.012	6.53	76.87	6.41 °L	2K	0
Author: IconoclastBrewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.113 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/28/2016 3:36 PM Notes: Four Grapefruit used for this recipe. Add to Secondary.
Rona Red	Specialty IPA: Red IPA	25 Litres	1.054	1.009	6.06	81.92	8.37 °L	2K	1
Author: kiwirevo Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2020 12:31 AM Notes: Dry hops added to the keg
Honey Brown Lager	Czech Amber Lager	5.5 Gallons	1.052	1.013	5.11	31.44	17.48 °L	2K	1
Author: drjalgajer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2019 3:02 PM Notes:
Chocolate Cherry Xmas Stout	Winter Seasonal Beer	1 Gallons	1.06	1.017	5.62	37.46	46.58 °L	2K	0
Author: J-Ho Boil Size: 1.1 Gallons Boil Time: 15 Boil Gravity: 1.054 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2017 2:46 PM Notes: Aged 8 days on .25 oz toasted oak chips that had been steeped in Knob Creek. The cherry flavor was a bit overpowering this year, hopefully will mellow with age.
Nectarous Clone	Mixed-Fermentation Sour Beer	6 Gallons	1.05	1.008	5.52	15.76	3.33 °L	2K	0
Author: MarcBrew Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2017 9:47 PM Notes: Make batch 1 without hops. Ferment 3 days @ 50 degrees Celsius with lacto Make batch 2 with whirlpool hops and pitch on top of batch 1 with WLP644. Ferment warm. Dry hop when fermentation is done
Cashmere Cream Ale	Cream Ale	12 Gallons	1.056	1.013	5.6	41.18	3.72 °L	2K	0
Author: Zack B Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2016 12:43 AM Notes:
Immortale	American IPA	5 Gallons	1.064	1.016	6.28	60.02	8.09 °L	2K	3
Author: wasabi1787 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 3.75 Creation Date: 5/1/2016 10:59 PM Notes: Note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 2.75 gal and the boil volume to 6 gal.
#54 Saison Wyeast 3711 (FM 21)	Saison	28 Litres	1.05	1.008	5.49	30.84	4.07 °L	2K	1
Author: Stellenbosch Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 2:21 PM Notes: starter 60h. after addition of it to the wort it started fermentation after a few hours. 28L of wort, d = 1.051 FG = 1.009. Bottled straight from the fermenter after 14 days of primary and cold crash.
Triple IPA	Imperial IPA	5.5 Gallons	1.102	1.018	10.98	101.62	9.81 °L	2K	1
Author: Raging Ryno Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2015 5:16 PM Notes:
011. Shawn's Scotch Ale	Strong Scotch Ale	3.9 Gallons	1.069	1.024	5.86	23.97	19.6 °L	2K	1
Author: Spesme Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 69 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: 9/15/2014 7:47 PM Notes: Formulations for scotch ales very, but they all start with a pale malt or pale extract base, generally making up about 70-80% of the grain bill. Crystal malt is used in both commercial and homebrewed recipes making up from 5-10% of the grain bill. Black or roast malt provide color and character in the 2% range, though most purists prefer roast malt over black malt. Interestingly almost all commercial examples use either wheat malt or sugar in the 5-10% range, though sugar is rarely added to homebrewed versions. Other commonly added homebrew grains in small amounts include chocolate malt, cara pils for body, munich and amber malts though these are not commonly added to commercial browns. [Ref: Daniels] There is no specific hops tied to the scotch style, though low alpha traditional English or Continental hops are considered most appropriate. Goldings, Williamette and Fuggles are often used commercially, though noble hops such as Hallertauer or Saaz can also be used. Bitterness and hop flavor should be kept to a minimum, so use just enough hops to balance the malt. The selection of scotch yeast is not as important as the fermentation method. Scotch ales are fermented at much lower temperatures (50-60F) than traditional ales, and the fermentation can take several weeks to complete as a result. After fermentation the ale is cold aged to aid in clarity. This produces a very malty but clean beer profile. You also want to select a low attenuation yeast that can handle the lower temperatures. Though Edinburgh is famous for its pale ales and hard water, high sulfate water is not a critical element in brewing scotch ale and in fact can be detrimental as it brings out the hop sharpness too much. I personally recommend a moderate neutral water profile low in sulfates that will support the malty base and not enhance the hops excessively. Own notes: Soak oak chips in single malt scotch for a week, while in primary. Add to primary. Birthday gift: beer and scotch! BIAB Procedure Brew365 calculator. Parameters: Batch size 3.2 g Trub loss 0.5 g Mash thickness 1.5qts/lb Grain temp 70 f Wort shrinkage 4% Grain absorption 0.13g/lb Boil off 15% 1. Start with strike water of 8.82L (2.33G) @ 166.33F. 2. Put in 6.2 lbs of grains. 3. Sach Rest at 155F for 60 mins. 4. Assuming grain absorption of 0.13G/lb (0.806), should end up with 1.52G in brew kettle. 5. Prepare for dunk sparge by adding 11.43L (3.02G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze. 6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F. 7. Add sparge water to primary brew kettle. This should result in 4.5G of pre-boil wort. 8. Begin boil as usual Mash started at 158, went down to 153 @ 30 mins. 151 @ 10 mins. Didnt factor in partial mash with extract additions. Post-boil wort was 3.9 gallons - which estimates a 6.7% abv. Good enough. Looks like efficiency was super low...maybe because of the partial mash? I shoulvde read about it beforehand. Added 3 oz (6 Tbsp) of Johnny Walker Red and very fine oak chips. Keep sealed in fridge for 5-7 days. Put in Monday-Wednesday. First taste on 10/26 - two weeks after bottling. App: Much darker then I expected - it is a deep reddish brown. Minimal head, might change with more time in bottles. Aroma: A very sharp and crisp malty aroma with notes of oak and lots of scotch. Taste: Kind of like a maltier, weaker scotch. Perfect. MF: Medium body, medium-low carbonation. Second taste on 11/10 - four weeks after bottling. App: Dark brown with deep ruby highlights.. Minimal head. Aroma: Scotch still comes though. Slightly smoky with deep caramel. Taste: Full and sweet taste with hints of single malt scotch and caramel. No hop bitterness. MF: Medium-low carbonation. Medium viscosity. Overall: Wish it had greater head retention, but usually this style doesn't. Maybe add carapils next time. Quite delicious though, with a burst of flavour. Scotch isn't quite as strong as I suspected. Description: This clean, malt-forward beer aged on scotch-soaked oak chips will leave you oddly refreshed. Dark brown in colour with deep ruby highlights, you will taste hints of single malt scotch and caramel with no hop bitterness. Brewed as an homage to my older brother's birthday and his affinity for scotch, the twenty-four bottles of this limited edition release will be gone quickly. 5.9% abv, 24 IBUs.
Flat Tire Clone	Belgian Pale Ale	5 Gallons	1.051	1.013	5.06	19.63	15.11 °L	2K	0
Author: JakeyJ Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/12/2014 5:35 PM Notes: Steep crushed grains for 10-30 minutes at 155 degrees F Add malt extract while brew pot is off the burner Bring to a boil and add 1oz Northern Brewer bittering hops. (60 Minutes) Add 1oz Saaz flavor hops for the last 2-5 minutes (I like 3.5 min) Cool and add yeast Primary 1-3 weeks Secondary 2-3 weeks OG: 1.046-1.050 FG: 1.011-1.014
Teddy Hopper	American IPA	6.5 Gallons	1.076	1.021	7.33	99.25	7.01 °L	2K	0
Author: ukbrewer@gmail.com Boil Size: 8.3 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 12/22/2013 2:55 AM Notes: 1) Dry hop in two stages, split 50/50. First DH for 4 days, add second batch and dry hop for 4 more days. 2) Add whirlpool hops and leave until wort hits 180°F, then chill as normal. Scored 43 at Midwinter 2014 and didn't place, crazy!
Sarah Hughes Dark Ruby Mild	Dark Mild	11 Litres	1.058	1.014	5.73	41.06	22.71 °L	2K	3
Author: Obscure Boil Size: 17.22 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 20 Creation Date: 12/26/2019 12:01 PM Notes:
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