Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
St Bernadus ABT12	Belgian Dark Strong Ale	5 Gallons	1.13	1.028	13.41	19.79	29.88 °L	1.2K	1
Author: TommiK Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.1 Efficiency: 72 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: 1/26/2016 2:05 PM Notes: 2L starter or double step up Grain bill was spot on; yeast wasn't. Pretty sure I used Wyeast Trappist High Gravity (3787)
Emerson's Daredevil	Specialty IPA: Red IPA	23 Litres	1.063	1.009	7.09	38.54	18.29 °L	1.2K	0
Author: Wolf Pack Brewing Boil Size: 33.37 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: 2.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 15 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 9/24/2020 4:06 AM Notes: https://www.facebook.com/groups/NZAllGrainBrewers/permalink/3427110210644785 The malt bill is...Gladfields 80% US Ale malt 6% Medium Crystal 6% RedBack 6 % Shepherds Delight 1.5% Supernova Touch of Carafa. Bitter hop for 60mins is Pacific Gem Whirlpool hops are... Centennial Moutere Nelson Sauvin Colombia And dry hopped with same whirlpool hops. Aim for OG 1062, you will need to play with the hop ratios to get what you like as well as water treatment. We use gypsum.
Wheat Vodka	No Profile Selected	7000 Litres	1.067	1.007	7.87	0	3.33 °L	1.2K	0
Author: Jason719 Boil Size: 7000 Litres Boil Time: 190 Boil Gravity: 1.067 Efficiency: 98 Mash Thickness: 3.1 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: 6/21/2019 7:04 PM Notes:
Apricot Sour NEIPA	Mixed-Fermentation Sour Beer	1 Gallons	1.067	1.012	7.25	0	4.97 °L	1.2K	0
Author: Carter Roche Boil Size: 2 Gallons Boil Time: 30 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.5 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: 7/12/2018 10:44 PM Notes:
Strong Amber Ale	American Strong Ale	5 Gallons	1.09	1.022	8.97	37.31	17.86 °L	1.2K	0
Author: wbg126 Boil Size: 2.75 Gallons Boil Time: 60 Boil Gravity: 1.164 Efficiency: 15 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2017 1:43 AM Notes: Partial mash 155 for 45 minutes Whirl floc with 15 left LME with 10 left
Dr. Lambic’s Fireside Sour	American Light Lager	21 Litres	1.068	1.013	7.19	10.39	4.92 °L	1.2K	0
Author: chrisvdp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 12/20/2016 8:56 PM Notes: Kettle Soured with a single strain of Lactobacillus plantarum Re-boiled with 10 to 15 IBUs late addition Hallertauer Fermented to attenuation with German Ale Yeast Aged for 3 months on a Brettanomyces blend
NE IPA 2 - Modified Copy	American IPA	5 Gallons	1.063	1.015	6.33	46.74	4.19 °L	1.2K	0
Author: Mike K Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2016 2:26 AM Notes:
Historic Porter	Robust Porter	5 Gallons	1.059	1.013	6.01	55.69	30.88 °L	1.2K	0
Author: Stanabides Boil Size: 2.25 Gallons Boil Time: 90 Boil Gravity: 1.071 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2016 10:30 PM Notes:
Torpedo Clone	Double IPA	5.5 Gallons	1.07	1.017	7.04	60.72	9.77 °L	1.2K	0
Author: caribbeanbrewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.4 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: 3/11/2016 6:14 PM Notes:
106 Heve's Black Ale Too	American Stout	5.9 Gallons	1.061	1.01	6.64	95.42	32.7 °L	1.2K	0
Author: Steve da Sleeve Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.039 Efficiency: 54 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: Keg with 7.70 PSI Creation Date: 11/28/2013 1:11 PM Notes: Ran out of roasted barley, subbed a bit of black malt. Trying no dry hop version. 15.4 brix OG, efficiency way low, perhaps crush? Cooled to 75ish in 30 mins, put in chamber a couple of hours, pitched at 68. FG 6.9 brix, 1.010. 1 oz columbus cones in keg. Almost perfect stout, easy drinking, hop forward but not too much. Needs 2-3 weeks minimum to settle and mellow.
BA (Mouton Rothschild) Old Ale	Old Ale	21 Litres	1.087	1.022	8.47	36.52	21.62 °L	1.2K	0
Author: JohnnyAH Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2015 11:55 AM Notes: 100ml (c. 1b cells per ml) of slurry stepped up into 2l of 1.036 starter = 0.88M cells per ml. Kettle caramelisation with muscovado and wort. Brewed 2015-07-20 Added to ex-Mouton Rothschild barrel along with 200+ liters of similar recipe beer. Bottled February 2015 with re-hydrated MJ British ale yeast.
British Strong Ale	Strong Scotch Ale	16 Litres	1.083	1.02	8.26	38.33	20.11 °L	1.2K	1
Author: Tiago Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 67 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: 3/18/2015 11:22 PM Notes: Na verdade, usei o Malte Crystal 150, e não o 160, mas não achei na descrição.
Bells Two Hearted Clone	American IPA	5 Gallons	1.068	1.016	6.87	56.46	7.86 °L	1.2K	1
Author: Norwaystout Boil Size: 6 Gallons Boil Time: 75 Boil Gravity: 1.057 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: 2/21/2015 2:12 AM Notes:
Dickole Hop Harvest	American IPA	24 Litres	1.068	1.016	6.84	61.66	13.12 °L	1.2K	0
Author: Bottom Shelf Brewery Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 90 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: Keg Priming Amount: 6.16psi @ 5 Degrees Creation Date: 2/17/2015 3:01 AM Notes: Aiming for a citrus flavour and will dry hop with fresh hops for added aroma. Batch priming 100grams white cane sugar for 21 Litres. 2.5 carbonation ratio Tester bottle Tasting Notes: - colour is darker than expected - sweet characters from the malt - smells hoppy and fresh 2ltr 09/10 tasting - hops something more defined - malt is fine very sweet - more front end bitterness earlier hop editions - more bitter with chinook maybe something floral even .
Lordoso	Belgian Blond Ale	150 Gallons	1.063	1.016	6.23	28.14	8.47 °L	1.2K	0
Author: Boil Size: 155 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 1/18/2015 5:54 PM Notes:
Fresh Sasion	Saison	3.5 Gallons	1.064	1.013	6.68	31.42	5.68 °L	1.2K	0
Author: Epps Brew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2015 5:08 PM Notes: Mashing In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours. For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F. Lautering and Sparging After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment. Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains. The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil. The Boil Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F. Pitching the Yeast and Fermentation Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato). The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F. Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week. Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it. Second Ferm with Saison Dupont Yeast Bottling When you’re ready to bottle, be sure to clean and sanitize the bottles, caps, bottling wand, racking cane, and tubing. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Pour this mixture into a clean, sanitized bucket with a spigot. Attach a length of vinyl tubing to the racking cane and carefully siphon the beer into the bucket, being careful to leave behind the sediment at the bottom of the carboy. The vinyl tubing should extend to the bottom of the bucket to prevent splashing. Remove the racking cane and attach the bottling wand to one end of the vinyl tubing and the other to the spigot at the bottom of the bucket. Open the spigot and begin filling the bottles, leaving about 1 inch of headspace in each bottle. Once the bottles have been filled, cap them using a bottle capper (or simply close the tops if you’re using swing-top style bottles). Store properly in a cool, dry place for 2 weeks so the beer can properly carbonate. Cheers!
Bitche's Brew- Imperial Stout	American Stout	6 Gallons	1.065	1.018	6.12	14.22	35.01 °L	1.2K	0
Author: Oscar Oyola Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.13 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/25/2014 6:45 PM Notes: Igual a la Bitter Imperial Stout
First Imperial Stout	Russian Imperial Stout	5 Gallons	1.087	1.024	8.2	72.32	39.47 °L	1.2K	0
Author: probablyandy Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.005 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2014 11:47 PM Notes: Maybe split the batch into two secondaries and put a vanilla bean in one? Note: haven't brewed this yet. Just thinking/planning.
Episode 010 - Duel Spires Black Lodge Ale	Specialty Beer	5 Gallons	1.071	1.021	7.04	32.94	26.05 °L	1.2K	0
Author: futur3h4wk Boil Size: 5.5 Gallons Boil Time: 45 Boil Gravity: 1.065 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: N/A Creation Date: 3/31/2014 11:57 PM Notes:
Sweater Puppies Pale Ale	American Pale Ale	5.5 Gallons	1.039	1.007	4.11	33.95	11.05 °L	1.2K	0
Author: Trub_maker Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2016 8:25 PM Notes:
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