Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Blood Orange Mead	Semi-Sweet Mead	20 Litres	1.098	1.002	12.61	0	4.19 °L	2.6K	1
Author: Brew na Boinne Boil Size: 28.5 Litres Boil Time: 5 Boil Gravity: 1.081 Efficiency: 70 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: 3/21/2021 7:39 PM Notes: Sugar (80.8 / 100) [sugar per gram] * (1.36 * 1000) [grams] * 4 [jars] = 4395.52 g sugar from honey A further 1kg plain sugar into the syrup. Take the zest from 8 blood oranges and 3 lemons, then juice the lemons and oranges. Place the juice, zest, one bag of Greek cinnamon sticks, and 1 kg sugar in a pot with 1L boiling water. Boil for 5 minutes until sugar is dissolved and the water takes the cinnamon & citrus flavour. Take off the heat, add the tannins and yeast nutrient to the pot. Prepare the fermenter while the syrup cools a little. Add the Honey to the syrup, stirring constantly. Transfer the honey & syrup must to the fermenter, make up to 23L with cold water. Pitch Yeast dry onto must. #################### #################### Starting Ph 3.8 Starting gravity 1.090 - potential 12%
Negra Modelo	International Dark Lager	5.5 Gallons	1.046	1.012	4.56	25.34	21.18 °L	2.6K	0
Author: yottabit Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2018 6:40 PM Notes: Steep at 150F for 30 minutes. Bring to boil. Add DME, boiling hops. Boil for 50 minutes. Add flavoring hops, Irish moss. Boil for 10 minutes. Cool to <= 60F, pitch. Ferment at 47-52 F. Transfer after one week. At FG, start lagering at 45F, decrease to 34F over 2 weeks. Bring to 60F for 3 days before kegging. Alternate yeast: Wyeast 2206 Bavarian Lager yeast (42-52F).
Bečar	American IPA	15 Litres	1.057	1.01	6.13	67.08	9.61 °L	2.6K	0
Author: Jernej Horvat Boil Size: 17.4 Litres Boil Time: 36 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/22/2016 10:03 AM Notes:
Scottish Heavy 70/-	Scottish Heavy 70/-	1 Gallons	1.039	1.01	3.83	17.64	12.73 °L	2.6K	0
Author: Boil Size: 2 Gallons Boil Time: 120 Boil Gravity: 1.019 Efficiency: 65 Mash Thickness: 1 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: 1/22/2015 5:51 PM Notes: 500l Roasted barley White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05 Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer.
Heady Topper V4	American IPA	25 Litres	1.077	1.015	8.1	116.84	8.76 °L	2.6K	1
Author: Crookedeyeboy Boil Size: 42 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 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: 1/30/2015 11:09 AM Notes: Simcoe substituted for Mosaic Columbus substituted for Chinook Leave primary fermentation for 14 days then start dry hopping with first charge of hops, 7 days later add next charge of hops. Taken from: http://www.homebrewtalk.com/showthread.php?t=390082
Belgian Wit	Witbier	5.5 Gallons	1.052	1.013	5.04	17	4.03 °L	2.6K	0
Author: snoochkart Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2015 7:05 PM Notes: Starter 2 pints water .5 cup Pilsen DME. 24 hrs before pitching
6 Hilda Red	Irish Red Ale	5.5 Gallons	1.054	1.014	5.33	23.37	14.55 °L	2.6K	0
Author: Thomas.Johnson.FL@gmail.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 8/24/2015 2:37 AM Notes:
Peach Kettle Sour	Fruit and Spice Beer	6 Gallons	1.045	1.006	5.06	6.24	2.95 °L	2.6K	1
Author: JustinAVL Boil Size: 7.5 Gallons Boil Time: 10 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.5 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: 7/25/2018 1:16 PM Notes: Kettle Sour with Goodbelly Boil for 10 mns to kill lacto Pitch Sacc Trois and ferment Referment on 10 lbs of peaches
Charlie's Apple Ale	Fruit Beer	1 Gallons	1.103	1.021	10.71	31.86	28.65 °L	2.6K	8
Author: themisfitking Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2015 5:20 PM Notes: Make 1 gallon BIAB using items above. After boil and cooling, add to fermenter with 4 gallons of Apple juice and yeast. Ferment for 2 weeks
Kilkenny	Irish Red Ale	5.5 Gallons	1.064	1.017	6.15	16.93	15.26 °L	2.6K	1
Author: TKP Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.5 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: 1/15/2017 2:43 PM Notes:
Ridin' The Pine Pineapple IPA 1.5	Double IPA	1.5 Gallons	1.069	1.019	6.56	153.56	6.39 °L	2.6K	1
Author: Professor Zymie Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: 1.3 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: 2/14/2017 1:04 AM Notes: BRY-97 is recommend for dry yeast
Double Mash Stout	Imperial Stout	20 Litres	1.101	1.028	9.58	41.85	37.8 °L	2.6K	0
Author: AckwellP Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.072 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2018 9:38 PM Notes: Mäska 2 gånger 5kg basmalt första allt annat andra.
Oatmeal Stout	Oatmeal Stout	6 Gallons	1.072	1.017	7.31	55.21	38.58 °L	2.6K	0
Author: brew maniac Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: cane sugar Priming Amount: 3/4 cup or more Creation Date: 7/21/2013 2:56 AM Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy. Primary fermentation is for 10 days. Brown sugar syrup is added on day three of primary fermentation. Secondary fermentation is for 2 weeks. Honey syrup is added on day one of secondary fermentation. Cold crash carboy for 5 days. Rack to keg.
END OF SUMMER IPA SAISON	Bière de Garde	21 Litres	1.044	1.004	5.14	34.73	5.05 °L	2.6K	1
Author: AndreaOne Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 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: 9/16/2016 10:18 AM Notes:
IPA (All Mosaic)	American IPA	24 Gallons	1.051	1.012	5.21	60.38	6.8 °L	2.6K	1
Author: RTL Boil Size: 21.5 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Dex Priming Amount: 1oz/Gal Creation Date: 2/2/2015 1:22 AM Notes: BU:GU 1.24 2 Packets no starter is 0.69 pitch rate at 8B/g estimation.
Blondie	Blonde Ale	7 Gallons	1.046	1.01	4.65	23.47	3.43 °L	2.6K	1
Author: Ozarks Mountain Brewery Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2015 10:58 PM Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner
Wild Rosey	American Stout	2 Gallons	1.068	1.019	6.45	39.94	32.45 °L	2.6K	6
Author: 13Devils Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 2/7/2012 11:44 PM Notes: Pre-Heat hot liquor temp at 165 F Primary Ferment: 65 F 1 week Secondary: 65 F 2 weeks 1 quart of water preheated to 170 degrees for every pound of grain being mashed. After adding the grains to the warm water, the temperature should equalize out between 150-152 degrees and then held for about one hour.
The Execution Of All Things	Imperial IPA	6.5 Gallons	1.082	1.021	8.12	93.25	6.78 °L	2.6K	0
Author: Happenstance Brewing Company Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 2/27/2013 8:53 PM Notes: Double India Pale Lager - 3L starter built up over 3 days with an associated temp drop of 5F/day/L wort addition to ease the yeast into the lager temp range. - Mash at 152F for 75 minutes - First Wort Hops added at 180F as boil starts - corn sugar added with 20 to go - Kill the flame, let the boil die down, add the 0 min Whirlpool hops, swirl, cover and let sit for 60 minutes. - Add 0 min Aroma hops at 175F while chilling. - Pitch at 46F and ferment at 48F until the krausen falls and attenuation is around 75% (1.036 or so). Raise to 56F for a diacetyl rest. - Diacetyl rest at 56F for the last few days until FG is as close as you can get it. - Rack to secondary and coast into a lager temp of 36F in 5F increments (56-51-46-41-36). Lager for 8 weeks. - Once lagering has finished, raise temp to 68F and dry hop for 4 days (two 2 day stage dry hop). - Prime, bottle and let sit for 3 weeks at 68F.
Mac & Jacks's African Amber	American Amber Ale	6 Gallons	1.053	1.018	4.56	23.26	7.95 °L	2.6K	1
Author: Jason Cox Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 66 Mash Thickness: 0.75 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: 10/10/2015 8:46 PM Notes:
4Gs Kölsch	Kölsch	6 Gallons	1.048	1.011	4.87	18.17	3.73 °L	2.6K	2
Author: 4Gs Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2015 5:43 PM Notes:
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