Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Christmas Doppelbock Ale - 2016	Doppelbock	6 Gallons	1.078	1.017	8	11.3	23.03 °L	719	0
Author: Big Brain Brewing Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.072 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2016 9:03 PM Notes:
Wedding Beer	Kölsch	11 Gallons	1.04	1.009	4.06	14.94	3.01 °L	718	0
Author: Backstory Brewing Boil Size: 14.5 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2017 12:55 PM Notes: Final gravity 1.004 : ABV 4.7%
Mindy's Irish Stout	Irish Stout	5.25 Gallons	1.04	1.008	4.22	36.96	20.16 °L	718	0
Author: rgzinck Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2021 6:55 PM Notes: Brewed 1/30/22 OG 1.040. Flaked barley did not add any gravity points as this calculator suggested it would. Not an unexpected result. Set PPG to 0 to correct calculations. IBU will be higher than desired (though still to style) due to this and the late addition of the 3.5lbs of the extract. Would have preferred ~30. Should have cut aroma hops in half to 0.5oz to compensate. Didn't think about it. SRM much lighter than anticipated, estimated about 20. More of caramel color then the soft black I associate with an Irish dry stout. The roasted barley I purchased listed a lovibond of 480-720 but even 480L plugged into the calculator yielded an SRM of 27 so I'd guess it was more in the 300L rang. I was hoping for roasted barley at 600L for an SRM around 32. If I do this recipe again I'll up the roasted barley to 20oz for color. Pitched one packet of rehydrated Nottingham yeast into fermenter at 56f. Temperature briefly touched 62f early in fermentation but only briefly and primarily stayed 58-60f. Sampled 2/6/22. Attenuated to 1.009. Slight sulfur aroma. Roasty, almost oatey with a distinct lactic acid tang. Nicely dry. The flaked barley and acidulated malt feel like they're working together to make a creamy taste without the texture. Sampled 2/9/2022. Attenuated to 1.008. Probably the end of the road. Sulfur smell almost completely dissipated. Very pleasant taste. Tastes of coffee and oatmeal with just a hint of cream and tart fruit. Note: The color means I'm probably going to call this an Irish Dry Ale. The flavor and everything else is to style but I can't imagine calling something this light a stout.
Fresh Hop Split 2021	No Profile Selected	38.5 Litres	1.086	1.021	9.3	153.21	17.04 °L	718	1
Author: kiwirevo Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 62 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: 2/15/2021 9:35 AM Notes: Split into two fermenters, 1 with Temp control & US-05 & Clarity Ferm. the other with no temp control and VOSS. Gladfield Eclipse Wheat used instead of Midnight Wheat. Kveik got to 1.024 fg, 8.8% Us05 got to 1.021 fg, 9.3%
Brew Dog's Abbey	No Profile Selected	1 Gallons	1.091	1.019	9.34	23.44	26.51 °L	718	0
Author: FH Steinbart Co. Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 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: 2/16/2020 3:34 AM Notes:
Awesome Amber	American Amber Ale	5 Gallons	1.056	1.015	5.33	26	14.99 °L	718	0
Author: LongHouseBrews Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2019 7:17 PM Notes:
West Coast IPA	American IPA	21 Litres	1.073	1.019	7.15	37.73	7.37 °L	718	0
Author: Disco Stu Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.14 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 0.63 bar Creation Date: 7/22/2019 7:53 AM Notes: Stolen recipe I think. Pitched at 20deg. Smallfridge set 18.5-19.5 deg C. Did manual whirlpool which meant it sat at highish temps for extra 15 mins - ??Increased bitterness.
Young Teazer	German Pils	50 Litres	1.05	1.009	5.43	14.25	3.89 °L	718	0
Author: Wolf Pack Brewing Boil Size: 5 Litres Boil Time: 5 Boil Gravity: 1 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2019 9:19 PM Notes: Wolf Pack Young Teazer (American Ghost Ship as based on the Flying Dutchman recipe but with American hops) https://en.wikipedia.org/wiki/Young_Teazer 23 Litre brew 18/03/2019 Dutch Pilsner Kit plus hops Steep hops in 75C Boiled 50gm Wai-iti Hops for 3 minutes A fine aroma hop with fresh peaches and apricot characters within a weight of essential oils (2-4 % AA) Steeped 100gms Fresh Saaz Hops for 30 minutes at 75 degrees (small amount of Colegate and WTD 005) Added LME can of Dutch Pilsner and 1 litre of boiled water Added 1.36kg bag of DME Added to BrewMaster and topped up with water to 23L Pitched 2 sachets of rehydrated S-23 Yeast Ferment at 15 degrees for 3 days, then 18 degrees for another 3 days 23/03/2019 Add dry hops 2 days before end of fermentation 05/04/2019 Dry hopped in keg with 30gms Columbus and 20gms Simcoe
Octoberfest	Oktoberfest/Märzen	1 Gallons	1.056	1.014	5.5	25.66	13.88 °L	718	1
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 50 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: 8/27/2018 12:58 AM Notes:
Admiral Nelson Pale Ale	English IPA	25 Litres	1.053	1.012	5.39	51	4.43 °L	718	1
Author: MondoBaz Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.12 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2018 11:39 AM Notes:
Winter Paradise Hefeweizen	Weizen/Weissbier	5 Gallons	1.052	1.014	5.07	9.94	4.58 °L	718	1
Author: KlunkerBrew Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.13 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2018 9:32 PM Notes: January 2018. Steep grains in 2 gal water at 160 F for 20 minutes. Sparge grains. Remove from burner, add LME and bring to boil. Add Hallertau hops in hop bag and boil for 45 minutes. Add Huell hops to hop bag and boil 15 minutes (total boil of 60 minutes). Remove kettle from burner and let cool for 10 minutes. Add wort to primary fermenter, which has 3 gallons cold, sanitized water. Mix to aerate. Let cool to below 80 F, then pitch yeast. Primary fermentation at approx 66 degrees F. Roused yeast in fermentor at the 1 week mark. Used open fermentation process, covered fermentor with mesh cloth for first few days, then lightly covered fermentor with plastic lid. Skimmed krausen on day 2 and day 3. Nine days in primary fermentation, then into secondary for 24 hours, then bottled with 5.4 oz corn sugar, boiled in 1 pint water. Use of the Huell Melon hops is an experiment, which was suggested by my LBS, to add a slight profile of melon and tropical fruit. Added the Belgian CaraVienne to add just a bit of a darker, rich color for a winter brew. Numbers were off just a bit from the auto calc... OG - 1.048 FG - 1.008 ABV - 5.25% Bottle condition at 72 F for 1 week, then store at 68 F.
Ferdinand Saison	Saison	5 Gallons	1.052	1.015	4.85	30.13	3.15 °L	718	0
Author: chrisjm Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2015 3:14 PM Notes:
Dos X	American Light Lager	5.5 Gallons	1.053	1.009	5.79	19.52	11.38 °L	718	0
Author: BrewNH Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 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: 7/22/2017 4:52 PM Notes:
ESB	Strong Bitter	21 Litres	1.056	1.017	5.06	34.07	10.79 °L	718	1
Author: c3lls Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2017 9:16 AM Notes:
Gozdawa Amber Lager	Oktoberfest/Märzen	22 Litres	1.039	1.01	3.79	0	6.19 °L	718	0
Author: Tilen Zupanic Boil Size: 3 Litres Boil Time: 10 Boil Gravity: 1.282 Efficiency: N/A 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: 5/21/2017 12:51 PM Notes: OG: 1040 FG: 1011 ABV: approx. 3.8% Yeast: Gozdawa lager yeasts 7g Fermentation in FV for 6 weeks, not 2-3 weeks as is stated on can. Flavor and taste increasing from week 3 to week 6. Hoppiness only after week 4. Steep even longer than 6 weeks, use different yeast. Used 1 kg Coopers beer enhancer no. 2 instead of 1 kg of DME. Priming with 150 g of dextrose pitched to beer not bottles. I've bottled on may 20th 2017 and fist tryed it on may 31st. It's already a vey good beer.
Mr. Miago	American Wheat Beer	5.5 Gallons	1.051	1.01	5.4	19.57	5.84 °L	718	0
Author: MarkAF Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2017 4:31 PM Notes: Steep the grains in 1-3 gallons of 150°-170°F (65.6°-76.7°C) water for 30 minutes and remove. 60 minute boil Stir in half of the malt extract until fully dissolved and bring to boil Add cascade hops at start of boil Add Saaz at 30 minutes left Add 2nd half of extract at 20 minutes left Add irish moss at 15 minutes left Remove from heat after 60 minutes Add honey and lemon zest Cool down to pitching temperatures
Inn Keepers Brown Ale	British Brown Ale	6.5 Gallons	1.048	1.012	4.76	19.71	16.99 °L	718	0
Author: LLBrewer Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2016 1:54 AM Notes:
Victorious Otter	Strong Bitter	3.3 Gallons	1.057	1.014	5.6	30.13	7.45 °L	718	2
Author: bowlerhattedman Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2016 9:57 PM Notes:
King Cake	Spice, Herb, or Vegetable Beer	6 Gallons	1.052	1.015	4.91	47.3	17.1 °L	718	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.104 Efficiency: 70 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: 1/14/2016 1:55 AM Notes:
Testale	Oktoberfest/Märzen	7 Litres	1.062	1.015	6.07	22.16	3.28 °L	718	1
Author: Philgil Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 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: 10/23/2015 5:19 PM Notes:
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