Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Putin Huylo	Helles Bock	5 Gallons	1.073	1.015	7.64	27.5	5.83 °L	1.8K	1
Author: Tim Bulin Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.4 oz Creation Date: 3/8/2022 3:23 PM Notes: Converted to homebrew scale from original 22.5hl recipe posted by Pravda Brewery for "Brew for Ukraine" Sugar is added last 10 minutes of boil. Edited recipe to use locally(Well Wisconsin/Minnesota anyway) sourced hops.
Belhaven Wee Heavy	Scottish Heavy	5.5 Gallons	1.073	1.018	7.17	33.51	14.18 °L	1.8K	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.053 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: 3/24/2018 11:11 PM Notes:
Trippel SMASH	Belgian Tripel	10 Gallons	1.081	1.017	8.33	19.2	14.78 °L	1.8K	1
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2016 3:22 AM Notes:
Guava Berliner Weisse - Kettle Sour	Berliner Weisse	5.5 Gallons	1.037	1.006	4.02	5.83	3.12 °L	1.8K	0
Author: z_brew_guy Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.025 Efficiency: 75 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2016 9:12 PM Notes:
Bergamot SMASH	Specialty IPA: New England IPA	3 Gallons	1.041	1.009	4.22	40.36	3.08 °L	1.8K	2
Author: plohm12 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 2.71 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.19 psi Creation Date: 2/4/2021 6:44 PM Notes: Dry hop method: Per 1oz hops, soak in star san solution 1 muslin bag and 1.5oz glass marbles. Add marbles to muslin bag, then add hops. Tie an overhand knot as close to the opening as possible, and quickly & gently place in fermentation vessel. Fermentation, dry hop, and bottling schedule: Pitch into a sanitized 7gal plastic bucket for primary fermentation, ferment at room temperature, 67F to 72F. 1 or 2 days after peak fermentation, prepare and add first dry hops. Once airlock bubbling dies down to about once every 20 seconds, add second dry hops to a sanitized 3gal glass carboy, then rack beer into carboy. The goal is to fill up the carboy as much as possible, leaving as little air space as possible. If beer doesn't quite reach carboy neck, carefully add sanitized marbles until it does. After airlock bubbling has completely stopped, but no later than 12 days after racking, prepare to bottle beer by sanitizing bottles and adding 5 carb tabs and a pinch of CBC-1 bottling yeast to each. Use air filter and double-nozzle carboy cap to siphon beer to reduce contamination. ## Version 1 (2021-04-11) 7.5 lb Briess 2-row malt
WATER BOMB 23L	Berliner Weisse	23 Litres	10.005	1.952	4.26	17.96	4.72 °L	1.8K	0
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 9.2 Efficiency: 65 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: 4/10/2020 12:09 PM Notes: MASH PH 5.2-5.4 WORT PH 5.1-5.3 ADD 5G SEA SALT TO KETTLE KETTLE SOUR WITH LACTOBACILLUS PLANTARUM CULTURE TO 3.2-3.5 PH THEN FINISH BOIL AND FERMENT WITH US-05. ADD 3KG WATERMELON PUREE AND 2 LIME (QUARTERED) AT THE END OF FERMENTATION.
Oatmeal Stout 1	Oatmeal Stout	5.5 Gallons	1.047	1.012	4.61	35.02	36.83 °L	1.8K	2
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 67 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: 8/3/2019 8:57 PM Notes: Just use oatmeal for the flaked oats - they're basically the same thing
Humpty Dumpty English Bitter	Ordinary Bitter	5.25 Gallons	1.035	1.01	3.33	49.47	4.3 °L	1.8K	1
Author: kmacwilliam Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 3.5 oz Creation Date: 3/22/2019 8:56 PM Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The tem­perature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop dur­ing this time. Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally. Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C). Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I). Bring the sweet wort to a boil and add the rapidura or invert sugar and boil­ing hops and boil for 50 minutes. Add the Irish moss and boil for 5 more min­utes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C). The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of sus­pension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).
APA - Amarillo/Centennial	American Pale Ale	24 Litres	1.052	1.009	5.59	31.09	7.46 °L	1.8K	0
Author: Tcuz Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2017 11:27 PM Notes:
Juicy Lucy Pale Ale	American IPA	22 Litres	1.065	1.016	6.36	36.42	5.75 °L	1.8K	1
Author: kiwifirst Boil Size: 29.4 Litres Boil Time: 30 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2017 9:04 AM Notes:
Octoberfest	Oktoberfest/Märzen	5.15 Gallons	1.055	1.016	5.08	25.44	11.46 °L	1.8K	2
Author: zieleniuk Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2013 6:31 PM Notes:
Maine Brewing Co MO	American Pale Ale	5.5 Gallons	1.064	1.012	6.84	49.64	6.99 °L	1.8K	0
Author: foxchainman11@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2016 6:12 PM Notes: Rahr 2 row 14 lb Purchased/Milled 7/24/2016 Briess White Wheat 0.8 lb Briess Carapils 0.6 lb Thomas Fawcett Crystal 40L 0.6 lb BestMaltz Acidulated Malt 0.35 lb Brewed 8/24/2016. Pitched yeast at 78 C, Second pitch 500 mL settled yeast. 3 weeks stored in fridge, 2 week on beer 1 week on sterile water. 8 hour 2200 mL starter with yeast nutrient. Bottled 9/20/2016. Three weeks in fermenter, 6 days dry hopped. Finished at 1.010, San Diego Super Yeast is a beast!
Tamarind Chamoy Sour	Wild Specialty Beer	5.5 Gallons	1.046	1.011	4.69	19.06	13.7 °L	1.8K	1
Author: kleeman Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 73 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2015 12:53 AM Notes:
Coquito Imperial Stout	Russian Imperial Stout	5 Gallons	1.092	1.029	8.25	48.46	50 °L	1.8K	0
Author: caribbeanbrewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.077 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: 9/24/2015 3:16 PM Notes:
Orange Cream	Cream Ale	5.25 Gallons	1.049	1.011	5.03	11.2	4.62 °L	1.8K	0
Author: S0rceress0 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 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: 3/27/2015 2:48 AM Notes:
Dunkelweiss	No Profile Selected	5 Gallons	1.048	1.012	4.74	13.02	13.2 °L	1.8K	0
Author: Patrick Schroeder Boil Size: 6.11111 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 4/3/2011 3:18 PM Notes:
Honey Steamer	Specialty Beer	5 Gallons	1.065	1.016	6.37	20.56	7.24 °L	1.8K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/21/2014 8:03 PM Notes: Ferment in primary until fermentation slows, transfer to secondary and wait for fermentation to stop. Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clarify beer. Bottle condition 21 days. Chill 3 days..enjoy. Very smooth with a light sweetness and 6+% alcohol.
This Is The One , BJCP Here We Come IPA	American IPA	11 Gallons	1.069	1.019	6.56	78.18	7.75 °L	1.8K	1
Author: Mark Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 0.95 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2014 1:53 AM Notes: 1/2 Camden tablet (chlorine) 1 Teaspoon Gypsum 4 oz Amarillo, 4 oz Citra each keg dry hopped
Rua Brew	Irish Red Ale	5.5 Gallons	1.051	1.012	5.18	22.57	10.15 °L	1.8K	4
Author: Bearly Brewers Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 8:55 PM Notes:
I DON'T KNOW ALE #1	Imperial IPA	5 Gallons	1.079	1.02	7.73	64.98	12.55 °L	1.8K	1
Author: pdjbrewer Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.121 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2013 3:26 PM Notes: The flavor of this beer is best described as like a Deschutes Brewery Inversion IPA. Very thick and syrupy Nice balance of malts, grain and hops, with a slightly pronounced hop finish on the back of the throat Color is classic amber ale Requires "5" yeasts to achieve required cell count for proper fermentation or a yeast starter equivalent to the cell count for proper pitch rate. Strike water requires 173 degrees.
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