Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Partly Cloudy Double IPA	Imperial IPA	5.25 Gallons	1.083	1.017	8.64	111.55	13.7 °L	852	0
Author: ericnut Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 50 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: 1/17/2017 4:22 PM Notes:
Xocoveza	Sweet Stout	3.5 Gallons	1.088	1.027	8	42.98	49.58 °L	852	0
Author: skleice Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 77 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: dextrose Priming Amount: 1.7 oz Creation Date: 12/4/2023 8:08 PM Notes: Make a tincture with the peppers, vanilla beans and cinnamon sticks. Add to fermenter for 7 days or to taste.
Serpents Stout	Imperial Stout	22.67 Litres	1.101	1.024	10.15	85.95	50 °L	852	0
Author: Steasa Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.085 Efficiency: 73 Mash Thickness: 2.6 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: 1/1/2022 10:20 AM Notes: Hey Dennis, My name is Matt Webster and I am the Lead Brewer at The Lost Abbey. Our Director of Production asked me to respond to your questions about Serpent Stout. This is one of my favorite beers that we brew, here is a quick run down on what goes into the brew. OG: 24 Plato FG: 4 Plato 60% 2-Row 6.5% Roasted Barley 6.5% Chocolate Malt 6.5% Crystal 120L 3.5% Extra Dark Crystal 165L 4% Flaked Barley 13% Dextrose (added to the boil) We use Centennial as the bittering hop and some Magnum half way through the boil. We ferment it with our house yeast strain (similar to a British Ale yeast) at 67 degrees. One of the unique parts about this beer is we barrel ferment 10% in used bourbon barrels, to get the really charcoal and smoky notes. Glad you enjoy the beer and happy brewing. Cheers, Matthew Webster Lead Brewer Port Brewing & The Lost Abbey So I went ahead and plugged into beersmith for a 5.5 gallon batch Recipe Specifications -------------------------- Boil Size: 8.00 gal Post Boil Volume: 6.50 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.00 gal Estimated OG: 1.100 SG Estimated Color: 65.3 SRM Estimated IBU: 86.1 IBUs Brewhouse Efficiency: 60.00 % Est Mash Efficiency: 70.9 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU 13.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 58.6 % 1.50 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 6.8 % 1.50 lb Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 6.8 % 1.50 lb Roasted Barley (Briess) (300.0 SRM) Grain 4 6.8 % 0.90 lb Barley, Flaked (1.7 SRM) Grain 5 4.1 % 0.80 lb *130L Crystal (Hugh Baird) (130.0 SRM) Grain 6 3.6 % 3.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 13.5 % 2.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 8 60.2 IBUs 1.00 oz Magnum [14.70 %] - Boil 30.0 min Hop 9 25.9 IBUs 1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 - * This is the darkest crystal my LHS carries. This should be ok to substitute with, right? Mash @ 67C for 60 minutes I haven't had any experience with WLP005 and was wondering if WLP007 could be a possible substitute. I'm worried about under attenuation. I was planning on throwing about an ounce or so of dark toast oak chips in to the fermenter to mimic their 10% barrel fermentation. I was also wondering if anyone could recommend a good fermentation schedule for this (how long to leave in primary, whether or not the oak affects primary, do I also rack the oak to secondary, etc.) I probably won't be able to try this recipe for a little bit, I just brewed my first imperial stout and now don't have any open fermenters. Just figured I'd share the wealth and get a discussion going on brewing this great beer!
Bube's XXXX Bock	Maibock/Helles Bock	70 Gallons	1.105	1.014	11.86	41.62	6.92 °L	852	1
Author: mitchromig Boil Size: 72.7 Gallons Boil Time: 120 Boil Gravity: 1.102 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2020 7:01 PM Notes:
Norwegian Wood - Vossaøl	Experimental Beer	17 Litres	1.095	1.025	9.2	16.29	5.21 °L	852	1
Author: Beer Tech - Norberto Pazos Boil Size: 30 Litres Boil Time: 240 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 2.8 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: 3/18/2019 1:33 AM Notes: Mash with Juniper Berries infusion for two hours. Laurter. Boil for four hours. Pitch kveik at 40 degrees, and keep the temperature until fermentation is over. Three days aprox.
Peter's 1 Gallon Dubbel	Belgian Dubbel	1 Gallons	1.081	1.021	7.81	20.68	15.59 °L	852	1
Author: Conanicut Brewing Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 2/15/2019 4:57 PM Notes:
Hazy Juicy W/The Conan	Double IPA	6 Gallons	1.082	1.019	8.26	60.05	8.63 °L	852	0
Author: 40 Pint Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2017 6:14 PM Notes:
Vanilla Chipotle Porter	American Porter	5 Gallons	1.095	1.023	9.44	33.12	46.65 °L	852	0
Author: SkateJerrySkate Boil Size: 6.75 Gallons Boil Time: 70 Boil Gravity: 1.07 Efficiency: 73 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: 11/28/2017 5:56 PM Notes:
Stillehavskyst	American IPA	23 Litres	1.075	1.012	8.24	104.27	7.66 °L	852	1
Author: Jan Erik Johansen Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.057 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/8/2017 8:32 AM Notes:
Bloomfield BBA	Imperial Stout	5 Gallons	1.077	1.016	8	98.29	50 °L	852	0
Author: FBC01 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2017 2:29 PM Notes:
Creme Ale	American Pale Ale	5 Gallons	1.075	1.014	7.99	23.03	9.09 °L	852	1
Author: nheitkamp Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 35 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: 5/16/2015 6:45 PM Notes: Ferment 2 weeks, Bottle 2 weeks. Steep crushed grains for 20 minutes (or until 170). Bring to a boil, remove, kettle, and add liquid malt extract. Return to burner and add hops to hop bag. Boil 60 minutes. Cool wort and add to primary. Aerate wort, take gravity reading, and pitch yeast.
Pliny The Elder - AHA Version	Imperial IPA	6 Gallons	1.072	1.016	7.76	232.89	6.33 °L	852	1
Author: Lager_Goggles Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.25 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: 1/17/2017 5:03 AM Notes:
Citra Double IPA	Double IPA	5.5 Gallons	1.084	1.015	9.05	80.24	9.1 °L	852	0
Author: Savemeone Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 80 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Bottle Priming Amount: N/A Creation Date: 11/29/2016 5:18 AM Notes:
Pliny The Younger Clone	American IPA	24 Litres	1.097	1.019	10.34	108.31	6.56 °L	852	1
Author: Tristan MW Boil Size: 28.4 Litres Boil Time: 90 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 16.7 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2016 2:19 PM Notes: OG: 1.090 FG: 1.010 ABV: 10.5% IBU: !?!!!?? 6 gallons 17.25lbs 2-row 12oz CaraPils 6.5oz C40 1lb Dextrose Mash @ 145* for 75min then 155* for 10min 35ml Hop Extract @ 90 5ml Hop Extract @ 45 10g CTZ @ 45 1.5oz Simcoe @ 30 2.5oz Simcoe @ 0 1.5oz Centennial @ 0 1.0oz Amarillo @ 0 .5oz Chinook @ 0 WLP001 – Cali Ale Yeast – 350 Billion Cells DH1: .5oz ea: Simcoe/Amarillo/Warrior DH2: 1oz ea: CTZ/Centennial DH3: .5oz ea Simcoe/Chinook + .25oz Warrior DH4: 1oz ea Simcoe/Amarillo "3rd day nudge the temp controller to 18C (64F), and then slowly began to raise the temp up over the next few days until 68F on day 7. At one week pretty much all activity ceased, and I tossed the first hop addition into the primary for four days. Then I racked the beer into a keg (secondary), added the second dose of dry hops, and purged with C02. I’m playing around with one of those Dry Hoppers from Stainless Brewing. So far it’s working well, and hop utilization seems good. I can easily pull out the old dry hops, and it’s easy to clean and sanitize. The next two additions went in four days after each other, purging with CO2 every time I cracked the lid on the keg. Lastly, I fined with gelatin, and carbed the beer."
Short Poppy	American IPA	2 Gallons	1.071	1.012	7.8	45.26	5.5 °L	852	0
Author: Corey Leitch Boil Size: 3.125 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2016 5:24 AM Notes:
HopDawg Belgian Tripel	Belgian Tripel	3 Gallons	1.078	1.017	7.99	28.48	4.76 °L	852	0
Author: HopDawg Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2016 9:30 PM Notes: Yeast starter w/ liquid wort 2 days prior. 1-2 weeks Primary 2-4 weeks Secondary 2-4 weeks bottle conditioning
Centennial IPA	American IPA	2.5 Gallons	1.089	1.02	9.01	149.88	17 °L	852	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: Conditioning tablets Priming Amount: 5 tablets per bottle Creation Date: 12/27/2015 4:07 PM Notes:
Honey Beer	Belgian Golden Strong Ale	12 Litres	1.077	1.016	8.05	28.82	5.09 °L	852	0
Author: Musty Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2015 10:56 AM Notes:
Northern Brewer Imp Stout	California Common Beer	5.5 Gallons	1.087	1.025	8.09	95.68	50 °L	852	0
Author: KJax Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 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: 9/21/2015 10:17 PM Notes:
Meller	Belgian Tripel	25 Litres	1.082	1.017	8.57	22.17	4.97 °L	852	0
Author: KimJohnsen Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2015 8:18 PM Notes:
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