Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Maris Otter Barley Wine	English Barleywine	11.9 Gallons	1.12	1.023	14.5	63.03	10.57 °L	980	0
Author: Eugene c23 Boil Size: 12.7 Gallons Boil Time: 60 Boil Gravity: 1.112 Efficiency: 68 Mash Thickness: 1.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2020 4:51 AM Notes:
JL - Easy Apple Wine	Apple Wine	4 Gallons	1.116	1.017	12.93	0	0 °L	980	0
Author: JayDLaw Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: N/A 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: 2/15/2020 3:33 AM Notes: 4 gallons of apple juice 4 pounds of sugar Black tea 1.116 starting gravity no apples used, added apples to fermentables to adjust original gravity.
Magnificent Bastard	American Strong Ale	6 Gallons	1.1	1.019	10.6	175.29	24.47 °L	980	0
Author: GregH Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 76 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2017 4:28 PM Notes:
Hopslam Clone	Double IPA	5 Gallons	1.091	1.013	10.34	130.97	9.32 °L	980	0
Author: The Kaptain Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2017 3:44 PM Notes:
Tart Cherry Gose	Gose	5.5 Gallons	1.043	1.006	4.86	7.52	3.37 °L	979	1
Author: Wilder Drive Brewing Company Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 63 Mash Thickness: 3.04 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2022 3:06 PM Notes: 1st beer brew ever! HYDROMETER READINGS (ROOM TEMP) Gravity after 1st mash - 1.029 Gravity after 2nd mash - 1.036 Gravity after boil - 1.043 Gravity after 24hrs fermenting - 1.030 Gravity after 2weeks fermenting - 1.016 pH READINGS (ROOM TEMP) pH after 1st mash - 6.0 pH after 2st mash - 5.9 pH after boil - 6.4 pH after 24hrs fermenting - 4.2 pH after 2weeks fermenting - 3.1 MASH: Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase. BOIL: Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume. FERMENTATION: Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing. TASTING NOTES: Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well. Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness. FUTURE THINGS TO TRY: -90 minute mash -add 0.5lbs acidulated malt to mash -lactic acid to lower pH -adding epsom salt to supply magnesium -no yeast nutrient -add half lb of rice hulls to mash to prevent sticking
English Pale Ale	Standard/Ordinary Bitter	465 Gallons	1.039	1.01	3.81	27.58	5.27 °L	979	0
Author: paulroys Boil Size: 496 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.5 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: 1/7/2015 7:40 PM Notes:
Weissbier 2	Weissbier	22 Litres	1.051	1.013	4.94	15.4	3.84 °L	979	0
Author: Bele Boil Size: 30 Litres Boil Time: 75 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 158.4 g Creation Date: 12/11/2021 6:31 PM Notes:
My Dale Cooper - ANDRIS	Dark Mild	40 Litres	1.048	1.013	4.68	19.57	18.95 °L	979	0
Author: Mazsi Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2019 12:57 PM Notes: felébe hidegkomló: Styrian Goldings / East Kent Goldings : 30-40 g / 20 liter 2-3 napra
Kitchen Sink Session	Specialty IPA: New England IPA	5.5 Gallons	1.035	1.008	3.45	73.06	6.52 °L	979	1
Author: Barter & Trade Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2019 3:27 PM Notes:
Redneck Hopster	American Pale Ale	19 Litres	1.042	1.007	4.57	89.18	5.36 °L	979	5
Author: Boil Size: 22 Litres Boil Time: 80 Boil Gravity: 1.036 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: 4/7/2019 4:13 AM Notes:
Mid German Ale	German Helles Exportbier	5.5 Gallons	1.047	1.011	4.78	22.7	9.52 °L	979	0
Author: kazooom Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.13 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2018 1:30 AM Notes:
Kjeller 5 Mr Nelson Sommerøl 50l	Blonde Ale	50 Litres	1.039	1.007	4.28	24.28	2.74 °L	979	0
Author: Kjeller 5 Boil Size: 53 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 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: 5/18/2017 3:07 PM Notes: Forfriskende gressklipperøl med den deilige Nelson Sauvin-humlen. Stikkelsbær, druer, passjonsfrukt og jordlige aromaer kjennetegner denne humlen, noe som gjør den til en spennende sommerøl!
SMASH MARIS OTTER MOSAIC	American Pale Ale	5.5 Gallons	1.046	1.008	4.89	34.04	5.25 °L	979	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 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: 3/21/2017 4:33 PM Notes: 0.5tsp Gypsum @ 60m
Panhandle Farmhouse	Clone Beer	11 Gallons	1.033	1.004	3.85	15.37	3.24 °L	979	0
Author: YHCDublin Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 4:06 PM Notes:
Wildflower Wheat Beer	American Wheat Beer	5.5 Gallons	1.045	1.007	4.97	27.65	4.17 °L	979	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 7:08 PM Notes:
Casa De Tus Padres Gose	Gueuze	5 Gallons	1.047	1.012	4.64	6.01	3.62 °L	979	0
Author: gurt Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2016 2:22 AM Notes:
First Inn	Strong Bitter	4 Gallons	1.052	1.015	4.8	34.34	10.3 °L	979	0
Author: Boil Size: 5.2 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: c02 Priming Amount: N/A Creation Date: 6/8/2016 5:58 PM Notes:
Mad Cow Milk Stout	Sweet Stout	265 Gallons	1.048	1.013	4.58	21.78	35.2 °L	979	0
Author: MonheganBrewing Boil Size: 275 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 6/10/2015 11:01 PM Notes:
English Session RyePA	Specialty Beer	5.4 Gallons	1.044	1.011	4.29	84.52	8.94 °L	979	1
Author: BohicaSD Boil Size: 2.5 Gallons Boil Time: 70 Boil Gravity: 1.052 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2015 3:58 AM Notes: Measured OG 1.044. Yeast hydrated 45 minutes. Aerated with air stone 5 minutes. Fermenting in Fastferment. Spicy and bitter going into the fermenter.
Heavy Wheat	Weizen/Weissbier	5.5 Gallons	1.05	1.012	4.9	27.11	4 °L	979	0
Author: trailerbrew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 0.75 Cup Creation Date: 1/17/2015 2:45 PM Notes: Steep the 3 crushed grains in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add 1 cup malt syrup bring to a boil. Add Sorachi (bittering) hops, Irish moss and boil for 60 minutes. Add the Hallertaur aroma hops and Lemon peel for the last 10 minutes of the boil. Add the remaining fermentables at the end of boil, let sanitize for 10 min. When done with sanitization period, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 72 - 75º , aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!
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