Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Julegeita	Traditional Bock	21 Litres	1.066	1.014	6.85	23.75	15.12 °L	824	0
Author: Vestre Tunhøgdabrygg Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2017 12:11 PM Notes:
Lefthand Farmer Ales - Lazy & Hazy IPA	Specialty IPA: New England IPA	20.8 Litres	1.078	1.019	7.8	66.62	6.18 °L	824	1
Author: Lefthand Farmer Boil Size: 29.82 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A 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: 12/4/2022 8:35 AM Notes:
Doble IPA	American IPA	5 Gallons	1.081	1.019	8.08	84.8	7.63 °L	824	0
Author: ScottyWatty Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2022 6:48 PM Notes:
Blimey The Elder	American IPA	5.5 Gallons	1.075	1.015	7.83	144	7.9 °L	824	0
Author: Blacktoe Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.37 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 1/4/2022 1:54 PM Notes:
IPA	American IPA	5.5 Gallons	1.067	1.01	7.55	111.54	7.57 °L	824	0
Author: Lee Ritter Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 77 Mash Thickness: 1.08 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2020 4:17 AM Notes:
Malted Milk Stout	Sweet Stout	6 Gallons	1.063	1.012	6.73	32.41	34.06 °L	824	0
Author: Shalom Brew - Greg Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 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: 11/27/2019 7:04 PM Notes:
Juicy Bit DDH	Specialty IPA: New England IPA	5.5 Gallons	1.069	1.018	6.74	59.5	4.51 °L	824	1
Author: swade@penncharter.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 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: 10/28/2019 12:16 AM Notes: Boil for 60 minutes. Pitch the yeast and ferment at 67°F (19.44°C) for 2-3 days, then slowly allow fermentation to rise to 73°F by the end of fermentation to ensure full attenuation. When fermenta- tion reaches 1.5-2° Plato from terminal gravity (1.020-1.022), add the first dry hop addition. About 4 days later, add the second dry hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Son Of A Bastard Stout - [Master]	Imperial Stout	27 Litres	1.081	1.028	6.89	20.5	50 °L	824	0
Author: Flying Weasels Home Brewery Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 55 Mash Thickness: 2.5 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: 12/10/2018 8:08 PM Notes: Son of a Bastard I love the Bastard series of stouts from Nickelbrook in Hamilton, Ontario, so this is my tribute to it. Malt Basic idea here is a healthy helping of dark/black malts and dark crystal malts. Feel free to vary the actual specific malts. It's a lot of malt! Do not overgrind the malt. I had a seriously stuck mash for STOUT03. Also, make sure the mash filter is properly clamped on. Don't fuck around! I've set brewhouse efficiency to 55% for this recipe. That reflects results to date. It's still quite possible that the yield will be lower than expected. Have on hand at least a kilo each of DME and dextrose. Mash The mash pH that is calculated for this recipe is way too low. Ignore it! Stout03 came in consistently at 5.5. Eventually it dropped to 5.2. Don't leave out the acid malt! Dough in 33L @ 168F ==> 153F strike temperature //set to 2.5L/Kg grist ratio to avoid troubles with overly thick mash Stout03 Add 10L to HLT after dough-in and fit HERMS Let sit 60-90 minutes at 153F (with a gently drop over time) Use HERMS to raise temp to 158F, hold 10 minutes Use HERMS to raise temp to 170F and start to run off Be gentle with the HERMS recirc to avoid a stuck mash Consider using rice hulls for same reason. Chocolate Use cacao nibs roasted according to this schedule: - 350 °F (177 °C) for 10 minutes - 325 °F (163 °C) for 5 minutes - 300 °F (150 °C) for 5 minutes - 275 °F (135 °C) for 5-10 minutes or until done. When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors. I did not do that with STOUT02. Cacao nibs are added to the mash. Yeast I'm going to go with SAFALE S-04, my new favorite. No need to rehydrate it. Sprinkle two packs on the wort and stand back. Hops Not a lot of hops. Most straight-up stout recipes use a bunch more, but I want little noticeable hop flavor, so the chocolate and coffee flavors can shine. - 240 alpha pts 60 minutes - 75 alpha pts 30 minutes - 75 alpha pts 0 minutes (stay close to 1/2 ounce) Coffee Add cold-brew coffee before bottling. Remove a liter of stout and do taste tests with the cold-brew coffee and an eye dropper for measuring small amounts. When you find the right level of cold-brew coffee, scale up the amount. Prepared 6 cups of cold-brew at a rate of 60g coarse coffee per cup. (You will use about 3 cups of cold-brew, probably, but anything left over makes nice iced coffee.) - my previous reference rates were 120 ml / 16L - The following "bottling schedule" modifies that rate. Bottle "Placido" 1. Add 120 ml cold-brew coffee to 18L stout. (This is close to, but slightly below my reference rate of 120 ml / 16L.) 2. Bottle 9L stout Bottle "Double Tap" 1. Add 80 ml to remaining 9L stout. (You can double this number to imagine the impact if it had been added at the start. If you do, it comes to 120 + [2 x 80] or 280 / 16L, so well over twice the initial concentration.) 2. Bottle 6L stout. Bottle "Diablo" 1. Add what's left of the initial 3 cups of cold-brew. It looked like about 50 ml to me. So all I know is Diablo gonna be strong. Maybe stupidly strong. You'll know by the time you brew Stout #4 my son. 3. Bottle 3L stout For STOUT02, I made cold-brew coffee with 60 g coffee added to 470 ml water, then added 120 ml of that to 19.5L and 60 ml to 3.8L. The latter concentration is about 3x the former, so the latter shall be called 'double-tap' or 'double-shot'. (I did try a sample amount that was about twice the double-shot, but it was a little too strong.)
LUGER	International Amber Lager	23 Litres	1.078	1.016	8.13	50.75	10.24 °L	824	1
Author: yersiz Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 127.7 g Creation Date: 2/20/2018 7:35 AM Notes:
Chocolate Coffee Stout	Imperial Stout	23 Litres	1.081	1.019	8.09	57.3	50 °L	824	0
Author: xteci Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.074 Efficiency: 75 Mash Thickness: 3 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: 10/9/2017 6:14 PM Notes:
Double Brown	American Brown Ale	18 Litres	1.078	1.021	7.52	42.07	27.87 °L	824	0
Author: Niko Boil Size: 28 Litres Boil Time: 80 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 2.5 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: 2/3/2015 10:37 AM Notes:
Indian Summer Pale Ale	American Pale Ale	5.5 Gallons	1.068	1.013	7.18	54.84	8.4 °L	824	0
Author: Nobel Savage Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 60 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: 1/27/2017 3:45 PM Notes: based off of Sierra Nevada's classic old style pale ale.
Belma NE IPA	American IPA	5.5 Gallons	1.08	1.026	7.06	48.2	6.38 °L	824	0
Author: BachBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A 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: 1/5/2017 6:18 PM Notes: Last brewed on 11/27: Equipment upgrades needed for future batches - ss hop charge container & replace vented plastic ball valve with a liquid out ball lock post to minimize oxidization during transfer to keg. Recipe modifications needed - maybe increase mash temp to add more body. The yeast finished this very low and even though its juicy it is slightly thin
Olde John	Old Ale	5 Gallons	1.082	1.02	8.03	46.56	27.7 °L	824	0
Author: jon.massmann@gmail.com Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.053 Efficiency: 65 Mash Thickness: 1.5 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: 12/1/2016 3:43 AM Notes: Too much black treacle (molasses). Cut amount to 1/4 lb or less or omit completely.
Dark Spiced Squirrel	Saison	11 Gallons	1.062	1.006	7.47	27.31	29.01 °L	824	0
Author: etaylor336 Boil Size: 17 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 8/15/2016 8:03 PM Notes: Cold extract barley: Steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil. Chill to 68°F (20°C), transfer to a fermenter and pitch INIS-291 yeast. Control rise after first three days at 1 - 2 degrees per day (75°F (24°C) by day 6). Let free rise to 85°F (29.4°C) thereafter. At the end of week 2 decrease to 50°F (10°C) and hold for secondary (2 weeks minimum). Cold crash over 48 hours to 38°F (3.3°C) prior to kegging and force carbonating.
5 Crazy Yacks	Russian Imperial Stout	5 Gallons	1.079	1.018	8.04	58.5	45.83 °L	824	0
Author: Yackmo360 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.132 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Corn Sugar Priming Amount: 5oz Creation Date: 4/2/2016 10:36 PM Notes:
Redraipiéi	Specialty IPA: Red IPA	4.5 Litres	1.069	1.016	7.03	57.66	15.75 °L	824	1
Author: migueledls Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2016 1:28 PM Notes:
Imperial Cherrysmoke Vanilla Porter	Robust Porter	5.5 Gallons	1.077	1.019	7.54	43.24	33.49 °L	824	0
Author: UniBrau Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.5 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: 3/15/2016 12:50 AM Notes: Let the American Oak Chips, or Cubes, sit on some Rum for the 2 week Primary. Then transfer beer to secondary along with 2 vanilla Beans and the Oak Chips.
Red Double IPA	Double IPA	3 Gallons	1.083	1.021	8.17	8.87	20.35 °L	824	0
Author: jaysdogjazz Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.1 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2016 11:45 AM Notes:
Rye IPA	American IPA	5.5 Gallons	1.066	1.015	6.75	50.57	5.8 °L	824	0
Author: Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: N/A 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: 8/5/2015 1:18 PM Notes:
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