Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pumpkin	American Barleywine	5.5 Gallons	1.097	1.024	9.49	59.41	15.59 °L	941	0
Author: Trub_maker Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2015 1:32 AM Notes: Add spices and flavorings to rum tincture for adjusting after fermentation. Add 2 cans caramelized pumpkin and honey to boil at 10 mins
Despite All My Rage DIPA	Imperial IPA	5 Gallons	1.089	1.021	8.9	104.88	9.22 °L	941	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 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: 8/22/2015 10:40 PM Notes: 1 Week Primary 9 Week Secondary (Dry Hop last 7-10 Days)
Siberian Express Russian Strong Stout	Russian Imperial Stout	5 Gallons	1.104	1.025	10.28	83.56	50 °L	941	1
Author: Blackrailbrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2016 11:05 PM Notes:
BrewDog - Sunmaid Stout	Russian Imperial Stout	20 Litres	1.026	1.102	10.2	50	100 °L	941	0
Author: avantassel Boil Size: 25 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A 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: 12/1/2011 12:00 AM Notes: First Brewed 12/2011 Brewed by Chris Sartori from Stone Brewing Company in 2010. A dark chocolate stout with dried dark fruit finish. Simcoe provides bitterness with subtle fruity supporting notes, contrasting the chocolate and coffee-laden malt profile. The finish is warming with vanilla and rich dark fruit depth. Take small volume of wort out of the run off and steep the raisins in it, then crush them up. This will help to release the dark fruit aromas into the wort. https://www.brewdog.com/beers/diy-dog
Magic Mountain Mead	Sweet Mead	5.5 Gallons	1.13	1.032	12.78	0	5.21 °L	941	0
Author: stickybrad@gmail.com Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.238 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/10/2016 9:10 PM Notes: Make a yeast starter by stirring yeast, nutrient, and 1 Tbsp dextrose in 1 cup of water in a sanitized container. Cover and shake until dissolved. Heat 3 gallons of water to 120 degrees, turn off heat and add honey, potassium carbonate, and lemon peels. Stir until honey is dissolved. Rack to primary fermenter and cool to room temp. Pitch yeast once must falls below 80 degrees. Agitate heavily for 3-5 minutes and airlock. Repeat agitation several times over the course of the next 24 hours. At first sign of fermentation, add 1 tsp each of nutrient and DAP. Repeat 2 days later. Wait for fermentation to stop (aprox 3 weeks) and rack to secondary. *at this time, you can add any fruit/spice/herb if desired (make sure to boil it!) Leave mead to age in secondary for 2 months. Rack to bottling bucket, bottle and age for a minimum of 6 months.
CocoNutsTout	Imperial Stout	5 Gallons	1.104	1.022	10.72	22.8	41.93 °L	941	0
Author: sudleysfinest Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 70 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: 9/21/2016 2:02 PM Notes:
Braggot 2.0	Braggot	2.5 Gallons	1.117	1.009	14.15	53.56	6.21 °L	941	1
Author: herb.kp Boil Size: 3.1 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 55 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: 11/11/2016 8:41 PM Notes:
BBC	Imperial Stout	20 Litres	1.104	1.02	11.08	51.11	46.17 °L	941	0
Author: Bangcoq Brewery Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2017 7:07 AM Notes:
Citra Ass Down - Session IPA	American IPA	3.5 Gallons	1.038	1.007	4.06	100.9	3.47 °L	940	0
Author: Rich Bowie Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/18/2020 11:12 PM Notes:
Lager	German Pilsner (Pils)	20 Litres	1.046	1.013	4.38	48.97	3.17 °L	940	0
Author: bordon ridler Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2015 9:32 AM Notes:
Prickly Pear Wheat	Fruit Beer	5.25 Gallons	1.039	1.005	4.46	16.65	3.09 °L	940	0
Author: Mad Mallard Brew 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: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: -2.7 oz Creation Date: 10/5/2019 4:51 AM Notes: Recipe Type: All Grain Yeast: WB-06 Batch Size (Gallons): 5.25 Original Gravity: 1.04 Final Gravity: 1.01 Boiling Time (Minutes): 60 IBU: 16.5 Color: Prickly Pear Red Primary Fermentation (# of Days & Temp): 21 @ 68 Secondary Fermentation (# of Days & Temp): 7 @ 74 Tasting Notes: Has a noticeable taste of the prickly pear and finishes with a slight tartness. 4# of 2 Row 4# of Torrified Wheat 1oz of Hallertau @ 60 Minutes Mashed @ 150 for 60 minutes 1.25# of cleaned Prickly Pear for secondary To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I pulled them out and allowed them to defrost a bit then puréed them in a blender. Finally I added the puree to secondary and racket on top of it. I also believe using a little more fruit, using T-58 or using it in a blonde would all be good variations to try with this fruit. PLEASE FIX
Nut Brown Ale	British Brown Ale	5 Gallons	1.044	1.013	4.08	12.07	17.25 °L	940	1
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2018 12:27 AM Notes:
ESB	Best Bitter	23 Litres	1.026	1.006	2.53	47.29	9.29 °L	940	1
Author: Dale6502 Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 1/27/2018 11:24 AM Notes:
West Country Wonder (session Pale Ale)	American Pale Ale	27 Litres	1.043	1.011	4.19	37.3	6.48 °L	940	0
Author: Si-Co Brewing Boil Size: 28 Litres Boil Time: 40 Boil Gravity: 1.041 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: 1/25/2018 9:01 PM Notes:
HILLSIDE DARK MILD	Dark Mild	21.75 Litres	1.04	1.01	4.01	23.94	17.25 °L	940	0
Author: nougat Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 5 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: 9/16/2017 1:51 AM Notes: OG 1.040
Barley Wine	American Barleywine	18 Litres	1.103	1.096	0.86	57.6	15.23 °L	940	0
Author: vjsalas16 Boil Size: 22 Litres Boil Time: 80 Boil Gravity: 1.084 Efficiency: 90 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2017 10:51 PM Notes:
Cascarillo Amber Ale	American Amber Ale	21 Litres	1.031	1.009	2.95	112.43	22.06 °L	940	1
Author: countryboy181 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2017 2:56 AM Notes:
Vienna IPA	American Light Lager	12 Litres	1.042	1.008	4.49	43.29	4.47 °L	940	0
Author: duncans Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2016 8:48 PM Notes:
Tis Himself Irish Red Ale	Irish Red Ale	5 Gallons	1.043	1.012	4.02	51.28	17.88 °L	940	0
Author: reino4 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2016 12:56 PM Notes: 1st ever brew. Bring yeast to wort temp before pitching OG 1.044
English Pale - Beer 40	Special/Best/Premium Bitter	29.5 Litres	1.042	1.009	4.27	41.53	5.67 °L	940	0
Author: Mig Boil Size: 30.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: dextrose Priming Amount: 94g @ 18C Creation Date: 12/4/2015 5:31 PM Notes: Est Mash pH - 5.30 Act Mash pH - 5.35 (3ml lactic added post mash) Post boil pH - 4.80? Beer pH - At 25L: FG = 1048 OG = 1011 ABV = 4.89 IBU = 49.4 SRM = 6.34 At 26.3L (19-12-15) Racked with 1200ml loss, 80 Cellabrite + 100ml (diliute to 300ml) + 1L sterile water added: OG = 1045 FG = 1010 ABV = 4.65 IBU = 46.95 SRM = 6.12 At 27.5 (25-12-15) Racked with 1200 ml loss. 150 ml cellabrite + 150 ml Caskcleer added + 1200ml Sterile water added: OG = 1043 FG = 1010 ABV = 4.44 IBU = 44.90 SRM = 5.94 At 29.5L (3-1-16) Racked with 1.9L loss. 2L Sterile water added + 94g dextrose (bottled): OG = 1042 FG = 1009 ABV = 4.27 IBU = 41.53 SRM = 5.67
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