Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cracker IPA	American IPA	21 Litres	1.059	1.01	6.31	46.03	8.98 °L	1.5K	1
Author: SJB Homebrew Boil Size: 28.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2015 1:42 AM Notes:
YUZU ALE	American Pale Ale	320 Litres	1.059	1.01	6.33	10.73	4.28 °L	1.5K	0
Author: minosekibeer Boil Size: 329.18 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2023 1:03 PM Notes:
Cabin Fever Vanilla Bourbon Porter	American Stout	5.5 Gallons	1.078	1.023	7.33	23.09	40.54 °L	1.5K	0
Author: brady_sanders95@hotmail.com Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.078 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: 3/8/2022 10:42 PM Notes:
People's Porter	Baltic Porter	6 Gallons	1.079	1.018	8.05	34.77	31.52 °L	1.5K	2
Author: matlab_ Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 81 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 61 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 4/6/2020 4:14 AM Notes: * This is a somewhat aggressive boil off, if doing this on an electric system, you'll need ~2200w to achieve this rate. * More recently, I've been using L17 Harvest instead of 2124 for the yeast. Both options provide excellent results. 1st Place - Operation Fermentation 2019 1st Place - Lunar Rendezbrew 2019 2nd Place - Lunar Rendezbrew 2021
Cluster Fugget Barleywine	American Barleywine	3.05 Gallons	1.1	1.019	10.73	106.92	15.5 °L	1.5K	0
Author: FatsSchindee Boil Size: 3.9 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 59 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/12/2019 3:48 PM Notes: Use reiterated mash technique to get high gravity wort from small kettle limitation. Divide 14 lb total grain in half, BIAB mash 7 lb in first volume of water, sparge with water (then save these second runnings to sparge the second mash runnings with), then drain. Empty grain from bag and then mash second 7 lb in wort from first mash (wort volume listed above under mash guidelines is amount left after grain absorption from first mash, not additional volume of water added). Then sparge this grain in first sparge runnings to get to preboil gravity (will dilute SG some, but I need the extra volume to reach preboil volume. Can add DME if need to get preboil SG higher). Then combine sparge runnings with concentrated first runnings in bigger kettle to boil. Yeast I’m using is actually Opshaug Kveik (dried) from Mainiacal Yeast not in database, but similar to a Hornindal. Says it’s relatively clean, with notes of citrus and stone fruit. Tolerant to 12% abv.
Milk Stout 1BBL	Imperial Stout	32 Gallons	1.108	1.038	9.23	41.45	50 °L	1.5K	0
Author: Rodwell66 Boil Size: 41 Gallons Boil Time: 120 Boil Gravity: 1.085 Efficiency: 70 Mash Thickness: 1.15 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: 3/29/2019 12:48 AM Notes: Brew day April 6. American Crystal is 33L Mecca Opal 44 Mecca Opal 44-12lbs Simpson Medium 50-60L-6lbs Simpson 70-80-3lbs TF Pale Choc-9lbs Midnight wheat-6lbs Patagonia Black Pearl-6lbs Flaked Oats-6lbs Lactose-6lbs Wanted 158 mash. Hit a bit low. Mash in went well, heated water to 178, trying to hit 158. Hit more like 152, recirculated through herms to bring it up, got to about 155 after 20 minutes. Mash pH 5.25. Took another mash pH and it was like 5.15. Not sure what's going on, I didn't add any acid knowing there was a lot of dark malt in there, probably should have raised the pH a bit knowing the HCO was low from the 70% RO water. Boil Gravity high. Real high so we decided to only boil for 60 minutes. OG: 29 brix, 1.124 This is crazy high. When I do the efficiency adjustment to get it this high it means we have 81% efficiency. How is this possible, our efficiencies have been much lower on this system, and this malt bill is only 58% base malts! Some other notes: there was almost 2.5 gallons extra run-off. I'm wondering about the water calculations, it seems the last couple batches we have had too much. I made sure not to add a gallon of water to any of the starting water volumes this times like I have in the past. One caveat: I forgot to look at the volume of the HLT before I went to put the 14 gallons of sparge in the mash tun. I THINK it was 38, because I think I kept both volumes of water the same (original strike water and the sparge water). Also, I forgot to look at the ending kettle volume just before we transferred to the fermenter, but I do remember yelling to Erik that it was 35 gallons with just a few minutes of boil left, wondering if we should transfer that much or leave a few gallons behind. I know we started with right at 40 gallons before boil, so a 5 gallon / hr. boil is a pretty vigorous one. Pitched yeast around 5pm. This is the yeast we harvested from the Scottish Ale. The yeast we used in the Scottish Ale was Omega British 1, which is their version of 007. We had about 3 L between a few containers and then when it had all settled, a very thick slurry of about 1.6 L. So...No action Sunday morning. No action in the afternoon. Erik came over and we stirred it with the long handled mash paddle. Very strange and concerning. Then, we did filled a hydrometer and did a reading. 1.090. WHAT??? Did a refractometer and 23.2 Brix, = 1.097. Both are WAAAYYY low. So weird. Were all of our refractometer readings way off yesterday? So weird....what to believe. 4-16-19. Once it took off, it went great. Once it got rolling I adjusted temp to around 63-64, that's where it was at during vigorous fermentation. Once it slowed down after a few days, I raised it a bit. It's been fermented at 68 last couple days, bubbles now about 15 seconds. Gravity tonight: 1.047. Appearance is real thick, chocolatey. Tastes super chocolatey! There's a lot of yeast in suspension yet, but still tastes like chocolate! 5-9-19. I have been chilling it down, it's been at 35 for the last couple days, gonna keg it this weekend. FG is 1.040 Tasting a lot of dark chocolate. Not the "sweetest" beer.
Russian Imperial Stout (scalable)	Imperial Stout	11.5 Litres	1.101	1.018	10.82	82.38	46.6 °L	1.5K	0
Author: Mogad Boil Size: 2.4 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 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: 6/21/2018 4:51 PM Notes: Boil extract separately, use remainder for yeast starters. Mash grains with 0.5g alpha-amylaze powder. When fermentation is finished, steep 15g oak chips in 100ml bourbon for 1 week, then combine in secondary for additional week with gelatin.
Juleøl	Winter Seasonal Beer	25 Litres	1.063	1.012	6.79	46.34	49.73 °L	1.5K	0
Author: ASK ølbryggelaug Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 3 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: 8/6/2017 9:30 PM Notes:
Citra/mosaic/simcoe Pale Ale 26 Litre	American Pale Ale	26 Litres	1.051	1.009	5.54	50.05	10.5 °L	1.5K	1
Author: McBrewer99 Boil Size: 32.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2016 5:33 PM Notes: 2 packs of us05
Vanilla Bean Porter	American Porter	5.25 Gallons	1.058	1.017	5.38	32.27	35.49 °L	1.5K	1
Author: Big Bones Brewing Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 6:24 PM Notes: split and soak vanilla beans for 1 week in 5oz of burbon, add to secondary.
Smoked Porter	Robust Porter	5.25 Gallons	1.065	1.018	6.11	29.91	40 °L	1.5K	1
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2013 2:18 AM Notes:
Imperial Oatmeal Stout - Bourbon Oak	Oatmeal Stout	5.5 Gallons	1.085	1.024	7.97	28.23	38.06 °L	1.5K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 11/14/2015 6:46 PM Notes:
Backstage IPA	American IPA	1950 Litres	1.057	1.014	5.58	49.75	7.07 °L	1.5K	0
Author: TomBott Boil Size: 2000 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 3 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: 11/3/2015 10:44 AM Notes:
Mulligan IPA	American Pale Ale	5 Gallons	1.058	1.013	5.89	77.46	10.9 °L	1.5K	0
Author: JimD Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2015 8:09 PM Notes:
La Costa Scotsale 20	Strong Scotch Ale	16 Gallons	1.076	1.021	7.29	17.93	19.07 °L	1.5K	0
Author: jgt Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/29/2015 1:20 AM Notes: 20 gal version
Brook's Agave IPA	American IPA	5 Gallons	1.074	1.019	7.74	42.44	14.42 °L	1.5K	0
Author: spiro Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 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: 1/25/2015 8:29 PM Notes: Agave nectar substituted for honey. Agave put in secondary before racking. Still bubbling after 1.5 weeks.
Weizenbock	Weizenbock	1 Gallons	1.075	1.019	7.42	19.22	22.36 °L	1.5K	0
Author: spbrhs07 Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2015 7:48 PM Notes:
Jørn's Julehøne 2014	Specialty Beer	22 Litres	1.07	1.019	6.75	23.52	28.21 °L	1.5K	0
Author: Norryfy Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2014 6:01 PM Notes:
Earthshine IPA	American IPA	23 Litres	1.07	1.017	6.89	56.04	7.04 °L	1.5K	0
Author: Marcus W Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.095 Efficiency: 70 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: 2/13/2014 12:56 PM Notes:
Berliner Weisse #3	Berliner Weisse	25 Litres	1.031	1.002	3.79	4.29	2.62 °L	1.5K	1
Author: Crookedeyeboy Boil Size: 28.5 Litres Boil Time: N/A Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2015 1:53 PM Notes: Mash Schedule: *Dough in to start the mash at 52°C *Leave for 10 minutes *Remove approximately 30% of the mash and put in a large saucepan *Add 30g of Styrian Golding hops *Heat to 60°C and hold for 1-2 minutes *Bring to a boil and leave for 20 minutes *Return the boiled decoction to the main mash and stir *Mash temp should now be 63°C (approx) *Leave for 45 minutes *Sparge with near boiling water (95°C)to collect 27lts in the boiler *Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4 *Heat until bubbles appear *Chill to 20°C *Pitch yeast and house culture Extra Cultures Being Added: *Vicaris - Triple/Geuze *Odell - 5 Barrel Pale Ale *Siren Craft Brewery - Gouttière Saison *Wild Beer - Solera Aged Beer The idea of brewing this again is due to the fact I won second place with the previous incarnation. I now need to see if I can produce the same or a very similar beer. The house blend has been added to so I am pretty sure that the profile of the final beer will change even though I am doing everything to do with malt, hops and brewing yeast the same as before. Wish me luck!
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