Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Snotty Snout Stout	Sweet Stout	6 Gallons	1.073	1.026	6.09	25.48	30.38 °L	1.2K	0
Author: Phlying Pig Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 80 Mash Thickness: 1.5 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: 8/17/2016 9:53 PM Notes:
Agave Mexican Lager	International Pale Lager	5.5 Gallons	1.048	1.011	4.83	19.64	3.54 °L	1.2K	1
Author: Forwood Brewing Boil Size: 7.12 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 63 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 12 psi Creation Date: 1/26/2024 5:28 PM Notes: Pressure ferment at 1 bar of pressure. Add fining agent after cold crash in keg.
Fluffy Stout	Sweet Stout	23 Litres	1.048	1.008	5.23	30.96	42.44 °L	1.2K	0
Author: Sean Lorenz-Duvall Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/15/2021 8:50 AM Notes: Only 125g cocoa powder so added 100g or hot chocolate power, plain, vanilla, white, creme brûlée and caramel
Ringwood Forty Niner - 49 Litre	Strong Bitter	46 Litres	1.049	1.013	4.74	26.27	8.46 °L	1.2K	0
Author: M3 Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/27/2020 6:45 PM Notes: Brew Date 30/12/20 65l water to be used 5ml Lactic acid added night before (reduces alkalinity from 208 to 164ppm) 37ml AMS added the night before with 2 x campden tablets water checked with kit caco3 = 114ppm Mash schedule - Madeinead ph strip after 20 mins =5.6 55 litres pre boil gravity 1.044 Post boil approx 50 litres Post boil gravity 1.049 Whirlpooled and left to settle 23 litres in 2 x fermenters 1 x fermenter pack of wyeast 1187 1 x fermenter 13g rehydrated S-04 Put in fermentation chamber @ 18 degrees After 11 days checked gravity S-04 - 1.014 1187 - 1.014 Racked each beer into 1 x corny (25g brewing sugar) and 4 x bottles. Placed into chamber to condition @18.5 degrees ABV 4.7%
Frutos Rojos Sour	Fruit Beer	20 Litres	1.042	1.007	4.55	5.29	3.53 °L	1.2K	1
Author: Ivan Barenboim Boil Size: 21.93 Litres Boil Time: 30 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.81 bar Creation Date: 11/26/2020 6:57 PM Notes:
Potsdam Stangenbier	Kölsch	5.5 Gallons	1.061	1.018	5.61	16.19	3.67 °L	1.2K	0
Author: Brew Cat Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 85 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: 12/5/2019 1:55 PM Notes:
Toyko*	Russian Imperial Stout	11 Gallons	1.158	1.027	17.25	132.61	50 °L	1.2K	0
Author: Joel Mercer Boil Size: 14 Gallons Boil Time: 120 Boil Gravity: 1.12 Efficiency: 69 Mash Thickness: 1.55 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/27/2019 5:24 PM Notes:
Honduran Thunder Pumpkin Molé Stout	Dry Stout	5.5 Gallons	1.084	1.017	8.74	43.61	50 °L	1.2K	0
Author: SgtDimples Boil Size: 9 Gallons Boil Time: 135 Boil Gravity: 1.051 Efficiency: 66.5 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/8/2019 3:18 AM Notes: Molé sauce is a savory, and Spicy topping for Mexican/South American dishes. It uses chocolate, cinnamon, and smoked peppers as a base to bring a bitter, smoky, and spicy flavor to any dish. It also a perfect spice regiment for the body pumpkin can bring to a beer, and is perfect for a stout because of its use of chocolate. So that was the inspiration. One of my good friends is Honduran, and his nickname for him from me is the Honduran thunder, which seems all but fitting for the name of the brew, and so it has been dubbed. Brew day: brew day was a nice 45 degrees and misty in buffalo, ny. A rarity for the beginning of January. MASHING (mash water volume, 1.5 quarts per pound of grain) 1. from brewing a few beers with lots of adjunct, I’ve learned that I like to separate my additions from my base malt in mashing to allow for some separation of larger carbohydrate chains and proteins. 1.a - adjunct protein rest - with separation and efficiency in mind, I got my acquired volume of mash water heating up, and at about 130-140 degrees Fahrenheit I added the appropriate amount of sparge water to my adjunct grain pot (roasted wheat, dark chocolate Kilned malt, and rolled oats), and I let the rest of the mash water head up for my base malt mash water. After adding the water to the adjunct grain, the mash temp was around 120-125F. This allowed for the adjunct to do a nice protein rest (separates unfermentable compounds) for the wheat and oats while I heated up the water for the base malt. 1.b Primary malt mash - By the time the mash water was ready for the base malt, about 167F, the protein had been resting for about 20-30 minutes. I added the mash water to the base malt, and it settled around 155-158F. 1.c - not really sure if this would be considered decoction, but in any case, after the primary mash water was added to the base malt, I began heating up the adjunct pot to a boil. I did this to extract some unfermentable sugars and bring out some more tannins and caramels. By the time that was at a boil, the primary mash had been sitting for 60 min, and was resting around 148-152F, I added the boiled adjunct mash to the primary and it had brought it back up to around 155, I let it sit for another 30 min after mixing. 90 min mash in total, primary mash stick between 150 and 158F. 2. SPARGE AND BOIL. 2.a - this is where I messed up a bit. I do a multiple batch sparge process because I don’t have the equipment for a continuous sparge, or a means to add all the sparge water at once, I’m sure other methods out there can be more effective, but I haven’t had anything go so awry that it made been Feel It was necessary To change it. SO I got my strike water heated and added it to the mash, which with 19 pounds of grain in my 10gal cooler mash tun, was very full, and I let it sit for 15 min, and then began to Sparge. I SPARGED TOO QUICKLY. Within 15 min I had half my boil volume, so I decided to slow the Sparge, add my remaining sparge water, and then get to a boil Volume once I felt comfortable that I got most the sugars off the grain. That amounted to about 9 gal. 3. The boil 3.a Because I had a good ~3 gal to boil on a chilly day, it took awhile. I added the pumpkin right away because I wanted it for body, and my thought it the more the heat can break down those pectins, the better for that. In the future I’m gonna try adding the pumpkin the the mash instead, not because it didn’t do what I wanted, but because it added a lot of trub to the carboy. 3. b - I added an ounce of nugget after it had gotten down to a point where I could calculate the boil lasting for 45 min more based on sight and volume lost once it reached a rolling boil. I made sure I didn’t add more bitterness than I wanted to in this regard, especially with my previous sparge mistake. The chill and pitch. 4. The chill was quick, as it was a chilly day that had gotten colder. Ran cold water through my copper coil and transferred it to a carboy at the end. It reached around 70F and I pitched 1.5 packets of US-so5. 5. The ferment: 5.a I let the wort sit for 3 weeks in a basement that hovered from 52F-60F, and then I transferred it off the trub into secondary, and brought it into a warmer room of the house that was 65F-68F for a week or so, At the point of the move to better temperature, the beer was at about 60% efficiency with a gravity of 1.026, and I was also paranoid about oxizidation from the transfer, so I also pitched more yeast nutrient and .5 packet of dried yeast in it in attempts to remedy those problems. 5.b A week and a half later, the gravity had dropped to ~1.018, and the ferment was still slightly active, which I liked to see, even though it wasn’t finished, I knew some sweetness would come through once I force carbonated, and this was a big beer, so I don’t care about losing some efficiency for that sweetness. 6. The extracts: In the ferment time I had made some extracts to steep in high proof alcohol. I used four 8oz mason jars, 2 of which were filled with chocolate nibs halfway, 1 that was filled with smoked morito chiles(a derivative of chipotle), and one with 7-8 cinnamon sticks. I filled all containers with spiritus, a 96% alcohol spirit. And I let them sit, shaking them regularly, for the entire fermentation process. I ended up using the entirety of my chocolate nib extract, ~ 8-9oz, because of how subtle the flavor was. I added an ounce of natural vanilla extract that brought out the chocolate more. 2 oz of chili extract And 1 oz of cinnamon extract. It’s delicious. The base is delicious, the additions are delicious, I welcome anybody to give it a go.
Goldbrau	Vienna Lager	21 Litres	1.059	1.015	5.78	20.3	7 °L	1.2K	0
Author: sudguzzler Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 9 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2018 2:20 AM Notes: Take out about 2 liters of first runnings, and reduce down to about 0.5 liters on the stove. Add back to the boil. Lager for 8 weeks after fermentation.
Golden IPA	English IPA	23 Litres	1.058	1.01	6.2	40.11	10.4 °L	1.2K	1
Author: alethos Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2017 8:31 AM Notes:
Oatmeal Stout	Oatmeal Stout	5 Gallons	1.056	1.016	5.27	35.73	36.82 °L	1.2K	1
Author: cowace2 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2012 11:01 PM Notes: 1 L starter Ferment at 65 Secondary at 65 for 2 weeks Cold crash @ 34 for 3+ days
English Brown Ale	Mild	5.25 Gallons	1.045	1.013	4.26	25.94	17.05 °L	1.2K	0
Author: B Reezy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2016 12:57 PM Notes:
Tornado Alley Brown	American Brown Ale	5.5 Gallons	1.063	1.018	5.9	38.51	34.36 °L	1.2K	0
Author: Brew Lab Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2015 10:16 PM Notes: 5 Gallons brewed with London ESB 5 Gallons brewed with London Ale I
Memorial Day 2015 IPA	American IPA	25 Gallons	1.06	1.01	6.49	67.28	11.14 °L	1.2K	0
Author: vinobrew Boil Size: 30 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2015 12:59 PM Notes: Beer planning to brew on Top Tier system Memorial Day Weekend 2015.
SOC Con Rasts	Weizen/Weissbier	15 Litres	1.044	1.01	4.41	8.17	3.87 °L	1.2K	1
Author: M. Joskey Boil Size: 19.5 Litres Boil Time: 65 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 4.49 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 26 ° C Priming Method: Sugar Priming Amount: 121 g Creation Date: 4/19/2015 5:27 AM Notes: 4 días de primera fermentación 121 g azúcar mascabado disuelta antes de embotellar. 7 días de segunda fermentación
Boom Goes The Dynamite	Dry Stout	5.5 Gallons	1.036	1.007	3.81	9.59	36.13 °L	1.2K	0
Author: hatchshooch Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2015 5:08 AM Notes:
McQueen	Robust Porter	5.5 Gallons	1.065	1.016	6.38	35.96	30.54 °L	1.2K	0
Author: Hills Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 3/13/2015 7:00 PM Notes:
The Angry Woody	American Barleywine	20 Litres	1.102	1.018	11.09	123.17	20.33 °L	1.2K	0
Author: Rodrigo Boil Size: 36 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 60 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2015 5:03 PM Notes:
Welsh's Hefeweizen	Weizen/Weissbier	5 Gallons	1.068	1.017	6.72	27.9	4.38 °L	1.2K	0
Author: Michael Welsh Boil Size: 5 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: 5/17/2011 5:05 PM Notes:
The Stout Of Things	American Stout	5 Gallons	1.054	1.015	5.07	56.17	40 °L	1.2K	0
Author: adlruns Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 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: 9/12/2014 2:16 AM Notes:
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