Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
MoreBeer: Scotch Ale (KIT501)	Scottish Heavy	5.5 Gallons	1.086	1.02	8.72	21.84	16.44 °L	1.2K	1
Author: TigerDave Boil Size: 7.91 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 56 ° F Priming Method: co2 Priming Amount: 5.56 psi Creation Date: 11/20/2020 9:03 PM Notes: Use softened water as base water. From https://learn.kegerator.com/wee-heavy/ A single infusion mash will work just fine here. Look for a mash temperature at the upper range of the brewer’s window (154°F to 158°F). This will produce more non-fermentable sugars and create the beer’s rich, sweet profile. A pitching temperature just below 55°F is common. Work hard at keeping your fermentation temperature below 62°F.This will create a clean, very low-ester profile, richly malt-forward beer, and keep fusel alcohols down. Remember, yeast has to work harder in high gravity beers, so be sure to aerate/oxygenate the cooled wort well. Also, be sure to pitch enough healthy yeast by either making a starter (liquid yeast) or cast more than one packet of yeast (liquid/dry yeast).
Solstice Sahti	Sahti	6.5 Gallons	1.079	1.015	8.45	8.52	7.02 °L	1.2K	0
Author: 3BirdBrewing Boil Size: 8.75 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2019 11:37 PM Notes:
Campfire Stout Attempt	Oatmeal Stout	5 Gallons	1.093	1.016	10.11	59.34	40.99 °L	1.2K	0
Author: Botefuhr Brew House Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 75 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: 11/30/2018 2:57 PM Notes: dextrose = marshmallow derived from the popular campfire stout recipe, built a new recipe for substitutions of ingredients
Angela's Wee Heavy	Wee Heavy	5.75 Gallons	1.086	1.025	7.97	32.49	21.22 °L	1.2K	0
Author: Joe 6-pack Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: 4.5 oz Creation Date: 3/20/2018 3:00 AM Notes: - took 1 gal of first runnings & boiled down to 0.5 gal on kitchen stove (takes ~90 mins) - make a 2.0L starter using 210g of DME Fermentation: - 14 days @ 64-68
Maple Mead	Semi-Sweet Mead	5 Gallons	1.162	1	21.22	0	21.83 °L	1.2K	0
Author: canis187 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: 1.3 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: 9/12/2017 8:57 PM Notes:
Lemon Basil Blonde Ale	Blonde Ale	5 Gallons	1.044	1.008	4.69	19.7	4.44 °L	1.2K	4
Author: wsclark Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 30 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: 5 oz Creation Date: 6/3/2017 6:19 AM Notes: Took some notes from here: http://brulosophy.com/recipes/brulosophers-blonde-ale/ And from Culver brew store recipe Picked Amarillo because I don't want to overpower the basil spiciness 2017/06/03 First Brew 1.048 OG Also threw in another 0.1-0.2oz shredded basil during pitching.
Oatmeal Stout	Oatmeal Stout	5 Gallons	1.046	1.011	4.6	22.53	37.69 °L	1.2K	1
Author: majarianj Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 2 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: 12/30/2022 9:09 PM Notes:
Alma Mader Premiant Pilsner	Bohemian Pilsener	19 Litres	1.046	1.011	4.59	31.8	3.88 °L	1.2K	0
Author: Wolf Pack Brewing Boil Size: 34.03 Litres Boil Time: 75 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 1/4/2022 10:24 PM Notes: https://beerandbrewing.com/recipe-alma-mader-premiant/ “Premiant is our take on a traditional Czech pilsner,” says Alma Mader brewer and cofounder Nick Mader. “We rely on two varieties of Bohemian pilsner malt that help to lay a bready malt foundation, which balances the spicy and snappy Saaz bitterness. Floral and dried-lemon aromas, effortlessly crisp, and a perfect pairing with absolutely anything.” ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.046 FG: 1.008 IBUs: 35 ABV: 5% MALT/GRAIN BILL 5.55 lb (2.5 kg) Weyermann Bohemian Pilsner 2.65 lb (1.2 kg) Weyermann Floor-Malted Bohemian Pilsner 5.6 oz (159 g) Weyermann Acidulated (see below) 4.2 oz (119 g) Weyermann Carafoam HOPS SCHEDULE 0.3 oz (9 g) Hallertauer Magnum at 75 minutes [15 IBUs] 0.7 oz (20 g) Saaz at 15 minutes [5 IBUs] 2.7 oz (77 g) Saaz at whirlpool [15 IBUs] YEAST White Labs WLP800 Pilsner Lager or other Czech lager strain DIRECTIONS Mill the grains and mash at 149°F (65°C) for 30 minutes. Aim for a mash pH of 5.2–5.25, adjusting acidulated malt as necessary. Use an iodine test to ensure starch conversion (see “On the Road to Conversion,” beerandbrewing .com). Vorlauf until your runnings are clear, then run off into the kettle. Sparge at 166°F (74°C) and top up as necessary to get 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir for 5 minutes to create a vortex, add hops, and allow 20 minutes to settle. Chill to about 47°F (8°C), aerate thoroughly, and add plenty of healthy yeast. Ferment at 50°F (10°C), allowing the temperature to rise on Day 5 or 6 for a diacetyl rest. Once fermentation is complete and the beer is clear of diacetyl, crash to 32°F (0°C). Drop the yeast or rack into secondary and lager for at least 3 weeks. Filter and/or fine as desired before packaging.
Scorched Earth Blonde Ale	Blonde Ale	7 Gallons	1.044	1.008	4.66	20	3.33 °L	1.2K	0
Author: Boil Size: 8.33 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 6.1 oz Creation Date: 8/7/2019 5:17 AM Notes:
Arizona Cream Ale	Cream Ale	5.5 Gallons	1.049	1.012	4.86	36.27	6.99 °L	1.2K	0
Author: eebinVr6 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 7/5/2019 8:15 PM Notes:
Mr. Blonde	Blonde Ale	5.5 Gallons	1.047	1.012	4.62	26.52	4.44 °L	1.2K	0
Author: George Hotelling Boil Size: 7 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: 8/2/2012 2:23 PM Notes:
Reindeer Kiss.	Winter Seasonal Beer	5 Gallons	1.003	1.001	0.32	26.59	12.78 °L	1.2K	1
Author: Pirate2late Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.006 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2016 4:48 AM Notes: Steep Honey, Spices and Orange Peel in a simmer for 45 Minutes. Combine spice mixture and initial wort then bring to a boil and do hop additions.
Ginger Ale	Spice, Herb, or Vegetable Beer	1 Gallons	1.043	1.011	4.25	0	0 °L	1.2K	1
Author: Xtipi Boil Size: 1.25 Gallons Boil Time: 15 Boil Gravity: 1.035 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: Sugar Priming Amount: N/A Creation Date: 9/14/2016 3:04 AM Notes:
HKBC 1 Gal Amber Ale	American Amber Ale	1 Gallons	1.048	1.011	4.83	37.32	12.87 °L	1.2K	0
Author: HKBrewcraft Boil Size: 1.8 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2016 8:36 AM Notes:
NB Caribou Slobber	American Brown Ale	5.5 Gallons	1.046	1.012	4.36	45.01	18.47 °L	1.2K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2016 5:43 PM Notes:
Nutty Brown Ale - Newcastle Clone	Northern English Brown	5 Gallons	1.047	1.016	4.01	22.05	25.67 °L	1.2K	0
Author: PaulB-HB Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2015 4:36 PM Notes:
Munich Hefe	Weizen/Weissbier	13 Gallons	1.047	1.012	4.59	8.46	5.09 °L	1.2K	0
Author: boo Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/14/2015 2:19 PM Notes: inefficient
German Pilsener	German Pilsner (Pils)	40 Litres	1.049	1.01	5.13	28.58	3.15 °L	1.2K	1
Author: Hepner Boil Size: 45 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2015 3:35 AM Notes:
Wit Red Out	Witbier	5 Litres	1.047	1.012	4.61	14.87	6.5 °L	1.2K	0
Author: Boil Size: 6.8 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2015 8:10 PM Notes:
Box Jelly Antidote (Australian Light Sparkling Ale)	Blonde Ale	5.5 Gallons	1.044	1.01	4.55	18.51	6.01 °L	1.2K	0
Author: jpthier1020 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.41 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: 3/4/2015 11:12 PM Notes: Primary yeast pitch with British Ale yeast: ferment for 4-5 days. Second yeast pitch with Champagne yeast, and dry hop with 0.5 oz Saaz leaf Hops; ferment for 3-4 days. [Original recipe calls for 7# Vienna malt. 12.2 oz cane sugar may be needed to get ABV to 4.5%. If able to get hands on more Vienna malt... Remember to get additional 1.45 lbs to get ABV to 4.5%.] **An acquaintance from Queensland said that an Australian brewery would use Champagne yeast in their recipes... I am unsure as to why, but I deduce that with a fresh brew, the Champagne yeast will provide an acidity/crispness, since it will convert all residual sugars. I can only assume that there needs to be an ale yeast to pitch initially, so that there are some appropriate breadiness and esterification to the flavors. A high amount of dextrin-rich malt may counterbalance the inevitable tart flavor. Here's hoping. Cheers!
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