Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Angry Garden Gnome	Belgian Tripel	5.5 Gallons	1.086	1.016	9.17	25.25	11.21 °L	805	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.7 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: 8/7/2015 7:35 PM Notes:
Imperial Stout #1	Russian Imperial Stout	10 Gallons	1.136	1.047	11.69	62.32	50 °L	805	1
Author: rush Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.109 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2015 1:53 PM Notes:
Quad	Belgian Dark Strong Ale	5.5 Gallons	1.095	1.016	10.36	35.09	19.34 °L	805	0
Author: pdaly91 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 55 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: 5/29/2015 7:20 PM Notes:
Udolf Stärk	Belgian Dark Strong Ale	9.7 Litres	1.105	1.023	10.73	31.71	22.11 °L	805	1
Author: w@lter Boil Size: 11 Litres Boil Time: 80 Boil Gravity: 1.077 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2016 5:20 AM Notes:
Pravada Ukrainian Imperia F Putin Imperial Stout	Imperial Stout	10 Gallons	1.082	1.012	9.15	48.91	43.64 °L	805	1
Author: Leetxen Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.102 Efficiency: 72 Mash Thickness: N/A 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: 3/19/2022 5:18 PM Notes: Candi Sugar goes in to the boil kettle with 20 mins left for the boil. Be careful with the heating elements and adding the sugar. Stir the wort while adding the candi. You could turn off the heating elements then turn them on after the candi is incorporated to the wort.
Rod Of Jesse Imperial Red	American Barleywine	12 Gallons	1.105	1.026	10.42	50.09	15.34 °L	805	0
Author: Skizzey Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2017 2:38 AM Notes: OH State Fair 2017 (25.6) AROMA: (5.6/12) Dark stone fruit, caramel brown sugar, a bit vinous in a good way (you put the wine in barleywine), bread; Initial aroma of solvent/acetone, moderate sherry/vinous aromas. Med-Low dried fruit, cherry & raisin. No hops, medium biscuit & caramel malt; Rich malty aroma with dark stone fruit, cherry coming through the most, not much hop on the aroma, a bit of heat, oxidation is present. APPEARANCE: (2.3/3) Amber, copper color, fair amount of light tan head that dissipates quickly, completely opaque / very hazy; Medium amber brown, extremely hazy, thick ivory head, fine. Excellent retention; Rich amber, hazy, creamy peach color head, good retention, wish it cleared more. FLAVOR: (10/20) Alcohol & solvent, a bit cardboardy, faint nail polish, sherry dried fruit, brown sugar; Substantial acetone/solvent/higher alcohols mix with oxidized notes (sherry & dried fruits), malt at medium level, some bread and caramel. Medium bitterness, no hop flavor. Dry & harsh finish; Solvent, issues are present, also oxidized, faded hops, the dark fruit characteristics were almost there, but the acetone issues hurt it. MOUTHFEEL: (3/5) Good carbonation, a little earthy, hot alcohol warmth; medium body, medium carbonation, medium high alcohols are harsh on palate. Drying & highly astringent; Hot, good carbonation, astringent. OVERALL IMPRESSION: (4.6/10) I'm guessing there might have been some under achieved yeast. I personally am enjoying the dried fruit flavors, but it also seems a tad stale; Beer has multiple issues. Solvent notes likely stressed fermentation from things like under oxygenation, under pitching, poor temp control, oxidation: look up causes & controls to improve; unfortunately it seems to be infected, you may have fermented at too high a temperature. MY IMPROVEMENTS (June 2017):
Into The Dark	Imperial Stout	22 Litres	1.119	1.023	14.44	66.08	50 °L	805	0
Author: Gautøl Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.119 Efficiency: 65 Mash Thickness: 2.7 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: 12/18/2017 8:52 AM Notes:
Abacus - Firestone Walker Clone	American Barleywine	3.5 Gallons	1.1	1.02	10.43	67.99	22.75 °L	805	0
Author: VT_jlee Boil Size: 5.75 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/24/2017 2:46 AM Notes: TOTAL WATER NEEDED 8.65 Gallons STRIKE WATER TEMP 159 Fahrenheit TOTAL MASH VOLUME 10.09 Gallons PREBOIL WORT 7.75 Gallons POSTBOIL WORT 5.50 Gallons INTO FERMENTER 5.50 Gallons Make a 3L starter several days before brewing, cold crash it out and decant the supernatant.
Barrel Aged Imperial Stout	Russian Imperial Stout	6 Gallons	1.09	1.017	9.55	73.64	50 °L	805	1
Author: Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2021 7:56 PM Notes:
Lawnmower Saison	Saison	18.9 Litres	1.035	1.006	3.83	15.76	2.99 °L	804	0
Author: Dean Strickland Boil Size: 28.18 Litres Boil Time: 75 Boil Gravity: 1.026 Efficiency: 76 Mash Thickness: 3 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: 2/20/2023 5:46 PM Notes:
BB3	Best Bitter	6 Gallons	1.048	1.019	3.82	39.71	13.61 °L	804	1
Author: Boekeloo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 11/22/2021 2:44 AM Notes:
Diet IPA	Specialty IPA: New England IPA	4.5 Gallons	1.035	1.006	3.79	0	2.25 °L	804	0
Author: beachousebrewing Boil Size: 2.5 Gallons Boil Time: 30 Boil Gravity: 1.063 Efficiency: 70 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: 10/21/2020 4:55 PM Notes: Used half packet of voss yeast since it a vigorous fermenter. OG turned out to be 1.032. Added 5 tablets of beano as an enzyme, into primary to convert as much sugar as possible. Will back sweeten with monk fruit extract if it turns out too dry. Shooting for abv around 4% or greater.
Session #2	English IPA	5.5 Gallons	1.032	1.01	2.97	37.69	2.66 °L	804	0
Author: thehaze44 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 91 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: 6/27/2019 4:18 PM Notes:
Rasberry Stout	Sweet Stout	5.5 Gallons	1.03	1.007	2.92	0	42.45 °L	804	1
Author: sharoonm Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 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: 10/25/2018 3:05 AM Notes:
Piston Smoked - Smoke On The Beer	Classic Style Smoked Beer	24 Litres	1.022	1.004	2.37	36.57	7.32 °L	804	0
Author: Seyhan Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.018 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2018 8:26 AM Notes: Bottle sugar : 2 pieces from 405 piece/1000 gr
Vienna Amber Lager	Vienna Lager	10 Gallons	1.042	1.013	3.73	20.28	12.42 °L	804	0
Author: Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 57 Mash Thickness: 1.33 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: 6/2/2018 11:38 PM Notes:
TBD (HopScape) - Pale Wheat Ale	American Wheat or Rye Beer	5.5 Gallons	1.039	1.007	4.18	33.41	4.79 °L	804	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 5 grams? Creation Date: 1/27/2018 4:42 PM Notes: -Need to figure out mash temp -Figure out hops/IBU situation - dry hopping?
Summer Gold	British Golden Ale	9 Litres	1.041	1.01	4.17	21.66	5.97 °L	804	0
Author: The Green Man Boil Size: 4 Litres Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Bottling bucket Priming Amount: N/A Creation Date: 8/21/2017 6:45 AM Notes: Yeast wil be 5g S04 and 5g S05.
Saison	Saison	14 Litres	1.039	1.01	3.79	24.78	6.7 °L	804	1
Author: jesseb Boil Size: 19 Litres Boil Time: 90 Boil Gravity: 1.029 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 12:27 PM Notes: Add candy sugar to the fermenter after a few days for a drier finish.
Raspberry Wheat	American Light Lager	21 Litres	1.008	1.002	0.77	0	50 °L	804	0
Author: Mr pharmacist Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.006 Efficiency: 70 Mash Thickness: 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: 5/17/2016 6:06 PM Notes: http://www.beersmith.com/Recipes2/recipe_69.htm
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