Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Farmhouse #1	Wild Specialty Beer	5.5 Gallons	1.07	1.019	6.69	32.97	4.76 °L	978	0
Author: Bart S Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 3/30/2017 6:49 PM Notes: Yeast - Southyeast B3 Farmhouse yeast - harvested off of blueberries in SC
Tart Cherry Gose	Gose	5.5 Gallons	1.043	1.006	4.86	7.52	3.37 °L	978	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
MonkeyFace Belgian Dubbel Trap	Belgian Dubbel	1 Gallons	1.067	1.013	7.06	25.16	9.45 °L	978	0
Author: Mad Botanist Brewing Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2022 9:04 AM Notes:
California Common	American Amber Ale	20.8 Litres	1.06	1.019	5.44	39.72	11.32 °L	978	0
Author: Cliff B Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.048 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: 6/2/2021 2:14 PM Notes:
Mini Stout AIO	American Stout	27 Litres	1.078	1.022	7.43	42.77	36.67 °L	978	0
Author: Boil Size: 31 Litres Boil Time: 70 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 35 ° C Priming Method: dextrose Priming Amount: 136.9 g Creation Date: 4/27/2021 3:40 AM Notes:
Smokey Rye	Saison	10 Litres	17.745	3.542	7.76	19.67	14.39 °L	978	0
Author: Daan Hoffmans Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 16.2 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2018 11:10 AM Notes: 200gr pale ale gerookt met beuken. Gemeten begin SG 14,2P
Irish Blonde Ale (NB)	Scottish Light	5.5 Gallons	1.046	1.011	4.63	36.6	3.83 °L	978	0
Author: Tom Conway Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: 1.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2018 1:30 AM Notes: https://www.northernbrewer.com/collections/beer-recipe-kits/products/irish-blonde-all-grain-kit Additional information SKU: 0224, 0223 Beer Color: Light Original Gravity: 1.059 Total Time to Make: 6 weeks Regional Style: British Alcohol Content: Medium Yield: 5 Gallons Beer Style: Blonde Ale,Irish and Scottish Ales Fermentation Type: Ale 90 degrees and very humid on day of cook (June 16, 2018)
Milk Stout LH	Sweet Stout	5 Gallons	1.072	1.022	6.58	24.93	41.59 °L	978	0
Author: daeccellent1 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 8/5/2017 4:58 AM Notes: To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil. Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.
Fruitcake Barleywine	American Barleywine	110 Litres	1.102	1.021	10.65	72.14	15.34 °L	978	2
Author: Boil Size: 140 Litres Boil Time: 90 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: C02 Priming Amount: N/A Creation Date: 5/2/2017 1:58 PM Notes:
Mr Ry Ry Brown	American Brown Ale	23 Litres	1.061	1.016	5.88	26.8	21 °L	978	0
Author: kiwifirst Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2017 4:55 AM Notes: Replaced Flaked Rye with Triticale flakes.
ESCARLATE	Specialty IPA: Black IPA	97 Litres	13.332	2.299	5.91	48.33	34.2 °L	978	0
Author: Boil Size: 110 Litres Boil Time: 70 Boil Gravity: 11 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 12:34 AM Notes:
Ipa Wedding	Specialty IPA: White IPA	15 Gallons	1.067	1.015	6.78	112.49	4.48 °L	978	0
Author: Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2017 8:32 AM Notes:
A Glacial Pace	American Pale Ale	6 Gallons	1.057	1.012	5.98	43.69	9.95 °L	978	1
Author: deepchills Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2016 6:33 PM Notes: HOPS: These are 2 year old hops. They've been stored well, but have lost some AA, thus the low number of 3.5%. YEAST: Made a good starter. Pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days. Raise the temp to 70˚F for a couple days to encourage complete attenuation and re-absorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later. (All above from Brulosophy) Actual SG 1.056 Actual FG 1.009 Actual ABV 6.17
Red Headed Stranger	American Amber Ale	5.5 Gallons	1.06	1.016	5.72	31.12	13.14 °L	978	0
Author: stickybrad@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 73 ° F Priming Method: dextrose Priming Amount: 2.75 oz Creation Date: 9/2/2016 9:34 PM Notes:
Surprise Hops Dark IPA	Specialty IPA: Black IPA	5.5 Gallons	1.061	1.011	6.56	76.71	35.88 °L	978	1
Author: llvtt Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 1.4 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: 8/8/2016 10:44 PM Notes:
Tart Saison	Mixed-Fermentation Sour Beer	7 Gallons	1.048	1.007	5.44	16.28	5.24 °L	978	0
Author: Phillip Davis Boil Size: 10 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2016 10:34 PM Notes:
Sippity Doo Dah	American IPA	5 Gallons	1.076	1.014	8.05	70.88	8.01 °L	978	0
Author: sonofred Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.3 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: 7/6/2016 12:51 PM Notes: https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase. Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).
4Gs Amber Ale 2.0	American Amber Ale	6 Gallons	1.049	1.012	4.96	37.78	13.4 °L	978	2
Author: 4Gs Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 68 Mash Thickness: 1.25 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: 3/28/2016 12:25 PM Notes:
Tripa The RIPA	Imperial IPA	5.65 Gallons	1.11	1.032	11.52	44.36	13.68 °L	978	1
Author: IsoldesKnight Boil Size: 7.9 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/2016 1:54 PM Notes:
Odds And Sods Ale	American Pale Ale	21 Litres	1.055	1.016	5.02	28.19	9.11 °L	978	1
Author: Ben Golding Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.104 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: 10/6/2015 5:40 AM Notes:
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