Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Strong Saison	Saison	6.5 Gallons	1.065	1.005	8.18	42.27	3.4 °L	1K	0
Author: emsroth Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2017 7:41 PM Notes:
Go Big Or Go Home	Imperial Stout	4 Gallons	1.143	1.028	14.99	72.6	50 °L	1K	1
Author: prospero Boil Size: 6.27 Gallons Boil Time: 120 Boil Gravity: 1.093 Efficiency: 56 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 65 ° F Priming Method: sucrose Priming Amount: 2.4 oz Creation Date: 10/22/2021 5:16 PM Notes: Vorlouf just enough to get bits of grain out then take some of the first runnings (usually 1.5-2 gallons) to the stove-top and add in the 1/2 lb of Muscovado Sugar (use in lieu of brown sugar). Boil for 30 minutes, then turn down heat and simmer for another 30 minutes. Add back to run-off, then proceed with boil. I'd do two-step yeast starters, one at 1.040, then another at 1.080 to get the yeast tolerant for the higher ABV before pitching in 1.14. Be sure to use yeast nutrient... and oxygenate/stir well prior to pitching. If you have extra yeast from the starter at 1.080, save it and add at bottling. CBC-1 at a rate of ~ 1.8 g per 5 gallons, properly rehydrated Aim for 5.3-5.5 pH due to roasted malts adding acidity in mash that can lower pH. May finish at 13' or 14'P (1.053-1.057) BSG/Rahr for base Simpsons for caramel/crystal Primary fermentation done in 7-10 days, let it sit for 28-days. Barrel-aged beers don't crash Clean stouts get cold-crashed for 1-2 weeks for softer/rounder beer Bottle condition for 1+ month
Texas Yeast Scream V1 (Bochet Braggot W/ Hornindal)	Braggot	5 Gallons	1.087	1.014	9.53	25.08	20.81 °L	1K	1
Author: Laegrim Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 48 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: -15.4 psi Creation Date: 11/29/2019 5:47 PM Notes: Buckwheat honey is a placeholder for bocheted wildflower honey, and the regular honey addition will be a half pound of pecan smoked wildflower honey as well as a pound of regular wildflower honey. ------------------------------- Actual OG: 1.088 Actual FG: 1.014 ------------------------------- Brew Day and Fermentation Notes: - Mashed in a bit high, @156f - Mash tun was not large enough to hold grain bill and full water volume at once, so 1 gal was reserved to rinse the grains in bag after the mash (the listed sparge) Ended up with a much lower than expected pre-boil gravity (reflected by the efficiency number), so will change this next time. - Had trouble keeping a boil on the stovetop, but this was expected and part of the reason for the extended (90 min) boil. This is reflected in the lower than expected evaporation rate as well. - Used a thick nylon bag as the hop bag, but the material may have been too thick, and the total volume of hops was too large for the bag; by the end of the boil the bag was very much overfull. Will use a spider or several smaller, thinner, bags next time. - Started the Bochet at around the 60 min mark during the boil, and carmelized until very dark and the first wisps of smoke began to rise. Dissolved the bochet (outside, with safety goggles - seriously, be safe) with the remaining gallon of water, brought the mixture to a boil, and then added it to the boiling wort around the 15 min mark. - Also, managed to overflow the bochet pot when the honey first reached a boil; it nearly killed the range and made for one hell of a cleanup job. Keep in mind you need at least 6x the volume of honey as headspace during a bochet. - Wildflower and Pecan (cold) smoked honeys were added to the carboy just prior to the yeast pitch; the relatively warm wort made dissolving the honeys quick and painless. - The Fermaid O was added in one batch just before the pitch as, based on my reading, I feared the gravity would drop too quickly to time additions. This worked out just fine, but based on this batch timing additions probably wouldn't be that difficult. - Significantly underpitched the yeast (perhaps 25-30 ml), and pitched at slightly above 90f. Fermentation was carried out in a glass carboy, with insulated wrapping, placed above a heating pad connected to an inkbird; temperatures were consistent (88f-92f) throughout fermentation. After 6 days activity had ceased, and on the seventh day the carboy was cold crashed for ~6hours and then kegged that evening. While this fermentation was quick, it was also clean - without the esters the strain is noted for or any off flavors. In the future I will probably pitch the entire pack though, just to ensure I don't end up with the off-flavor horror stories I've read about (of course I ran across those stories after the pitch). - Very important: scream at the spirits as you pitch your yeast, as is traditional, to ensure a good fermentation and un-possessed batch. ------------------------------ Tasting Notes: This stuff turned out way better than it had any right to be - especially since it was a shot in the dark using pretty much exclusively ingredients I'd never touched before. Toasty caramel, lightly burnt (in a good way) sugar, and sweet round nuttiness dominate, with touches of raisin and prune in the background, before finishing with a Guinness-like tang (presumably from the honey). The hops are very much in a supporting role here; pleasant, but barely noticeable and serving mainly to balance the dominant sweet flavors. Body is medium/medium-light, and the alcohol is noticeable only by a mild warmth and slight perceptibility on the nose, despite the significant proof. Everyone who has tried this without knowing the abv beforehand has guessed in the ~4% range. Score one for Hornindal, I guess. Will make this again, and see how improvements in process change the character of the final product; still not sure what changes to the actual recipe I'll make.
Gordon Strong’s English Barleywine	English Barleywine	5.5 Gallons	1.102	1.032	9.26	38.47	17.07 °L	1K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 3/3/2019 5:08 PM Notes: Gordon Strong’s English Barleywine (5 gallons/19 L, all-grain) OG = 1.100 FG = 1.029 IBU = 45 SRM = 18 ABV = 9.5% Ingredients 18 lbs. (8.2 kg) Golden Promise pale ale malt 1.5 lbs. (680 g) torrified wheat 12 oz. (340 g) English medium crystal malt (45 °L) 8 oz. (227 g) English dark crystal malt (135 °L) 2 oz. (57 g) pale chocolate malt (225 °L) 15 AAU Challenger hops (60 min.) (2 oz./57 g at 7.5% alpha acids) Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale), or SafAle S-04 yeast 3⁄4 cup corn sugar (if priming) Step by Step This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride directly to the mash. Mash the Golden Promise and torrified wheat at 149 °F (65 °C) for 60 minutes. Start recirculating wort. Add remaining grains and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the time indicated in the recipe. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment at this temperature until complete. Rack the beer, prime and bottle condition, or keg and force carbonate the beer.
Passion Fruit Blonde	Fruit Beer	27 Litres	1.084	1.019	8.52	22.99	7.06 °L	1K	1
Author: Juanchos Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.108 Efficiency: 74 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2018 6:08 PM Notes:
Bloody Ell Clone	American Strong Ale	21 Litres	1.071	1.012	7.8	51.54	9.46 °L	1K	0
Author: Grumpy Matlow Brewing Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2018 1:28 PM Notes:
Blood Of Smaug Red IPA	Specialty IPA: Red IPA	5.5 Gallons	1.077	1.012	8.51	65.65	17.39 °L	1K	0
Author: Bruinen Brewery Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2017 1:36 AM Notes: Midnight wheat goes in at the end, just before the vorlauf. Brewed 5/22. OG came in at 1.078. Checked FG on 6/17 and came in at 1.15, equating to 8.25% ABV!
Imperial Stout (2011 HBT Category Winner)	Imperial Stout	5.5 Gallons	1.102	1.017	11.07	88.56	47.9 °L	1K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 65 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: 1/7/2017 8:28 PM Notes:
Younger's No 3 (1868 Recipe) 30l	English Barleywine	23 Litres	1.084	1.019	8.57	100.36	7.66 °L	1K	0
Author: Oughnic Boil Size: 32 Litres Boil Time: 120 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2016 10:56 AM Notes: This is a transcript from Kristen England's blogpost. Another very short explanation. What the Youngers logs have in extraordinary details for their brewing, all of the beers are very very simple. So, on to this awesome double IPA thing. A wee heavy little beastie indeed! Ingredients Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt. Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops. Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out.
Terassevraket	American Barleywine	30 Litres	1.1	1.025	10.86	101.2	17.58 °L	1K	0
Author: Shølbryggeriet Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 21 ° C Priming Method: Muntons Carbonation Drops Priming Amount: 1 per 0.5l bottle Creation Date: 6/19/2016 9:14 AM Notes: 4 pakker gjær i 3.9 liter starter
Asdfgasdg	English Barleywine	2.5 Gallons	1.086	1.018	9.02	41.35	8.69 °L	1K	0
Author: cxr1037 Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/5/2016 4:12 AM Notes:
Tungsinn	Imperial Stout	25 Litres	1.104	1.024	10.47	90.45	50 °L	1K	0
Author: Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 12:41 PM Notes: Add 0.5 kg sugar to boil, and 0.5 sugar after 3 days of fermentation.
Candi	Belgian Tripel	15 Litres	1.097	1.024	9.55	29.35	7.14 °L	1K	0
Author: DrunkenStudent Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2015 12:41 PM Notes:
Centennial Blonde Simple	Blonde Ale	5.5 Gallons	1.04	1.009	4.07	21.64	2.87 °L	1K	0
Author: Birdsnake Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2015 10:10 PM Notes:
Allt Second Sons	English IPA	21 Litres	1.041	1.009	4.21	50.86	11.63 °L	1K	0
Author: beadle Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 10/31/2015 3:30 PM Notes:
Comma Citra Cession	American IPA	5.5 Gallons	1.044	1.008	4.65	55.8	8.18 °L	1K	1
Author: LackBeardBeer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: Dextrose Priming Amount: 5oz Creation Date: 6/14/2015 4:54 PM Notes:
Noble King	Mixed-Fermentation Sour Beer	6.4 Gallons	1.042	1.009	4.32	32.58	3.22 °L	1K	1
Author: NTexBrewer Boil Size: 7.9 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 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: 7/25/2019 5:53 PM Notes:
Bitter 46	Best Bitter	42 Litres	1.046	1.012	4.53	37.77	7.44 °L	1K	0
Author: Endre Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: -0.15 bar Creation Date: 11/8/2019 10:37 PM Notes:
WitCat	Witbier	20 Litres	1.044	1.009	4.65	15.06	3.05 °L	1K	0
Author: Frederico Silveira Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2015 3:05 PM Notes:
German Pilsner	German Pils	5.5 Gallons	1.044	1.009	4.61	38.28	2.77 °L	1K	0
Author: Boil Size: 7.45 Gallons Boil Time: 75 Boil Gravity: 1.033 Efficiency: 90 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 9/19/2021 5:33 PM Notes:
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