Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Paully Tropical Rye Ale	Double IPA	5 Gallons	1.077	1.017	7.94	51.9	8.16 °L	741	0
Author: Paullycigar Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: can Priming Amount: N/A Creation Date: 4/15/2018 10:50 PM Notes: boil wort at 158 for 1hour at boi(60mns)l add all lme and first hop addition(cascade) 30 mns add citra
Altus SMaSH	American IPA	5.5 Gallons	1.081	1.019	8.22	73.95	6.5 °L	741	0
Author: Peasant Brewer Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.069 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: 12/29/2021 10:53 PM Notes:
E-Quad	Belgian Dark Strong Ale	7 Gallons	23.673	5.255	10.35	40.5	30.1 °L	741	0
Author: Valkyrie Brewing Boil Size: 10.36 Gallons Boil Time: 90 Boil Gravity: 18.6 Efficiency: 59 Mash Thickness: 1.62 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 16.47 psi Creation Date: 10/16/2021 1:55 AM Notes: Kettle size: 20 Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss Boil off rate: 1.0 Grain absorption: 0.07 => Strike water gal ( gal, qt), f Note: don't use syrup in grain weight for calculation Add candi syrup at 10 minutes Note: Using the Imperial Yeast B48 strain, it would take 7 packs ($170 or so) of month old yeast without a starter. We could get 2 packs and step them up separately to make just about enough. Or make a Dubbel before and use that yeast. Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort Pitch at 68F, allow to rise 1 degree/day up to 82-84F if it will go that high. https://shop.theelectricbrewery.com/pages/belgian-dark-strong-ale-quadrupel Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide. Step mash profile 131F 10min 149F 90min 155F 30min 168F 10min > This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible). ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons. Boil for 90 minutes, adding Whirlfloc, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately. Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. For more information refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 68F (wort temperature), allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). Do not fret if yours doesn't want to go this high. We use modified stainless fermenting buckets in wine fridges. Allow yeast to continue until finished. Do not allow temperature to drop as it can cause the yeast to stall. Assume fermentation is done if the gravity does not change over 4-6 days. Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Westvleteren does not filter or use clarifiers in their beers so you may wish to skip this step. Package as you would normally. Though some will argue that a Belgian Dark Strong Ale should only be bottled, if we still had to bottle we wouldn't be brewing beer.
Dave And Jimmys Hibiscus Maple Hazy Ipa	No Profile Selected	30 Litres	1.092	1.023	9.03	0	50 °L	741	0
Author: daveandjimmyFC Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.097 Efficiency: 75 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: 6/11/2021 2:54 PM Notes:
Macky's Imperial Sweet Stout	Sweet Stout	6 Gallons	1.093	1.028	8.46	38.23	43.62 °L	741	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 70 Mash Thickness: 1.25 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: 4/6/2020 11:28 PM Notes:
ILGU_IPA	American IPA	20 Litres	1.077	1.018	7.8	65.71	6.45 °L	741	0
Author: kodong Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 166.6 g Creation Date: 7/10/2019 5:14 AM Notes:
Belgian Tripel - Westmalle	Belgian Tripel	5.5 Gallons	1.07	1.011	7.75	33.17	4.81 °L	741	3
Author: Meatwad Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2019 12:50 PM Notes: 1.75L starter, 167g DME
Strong Dark Belgian Extract W/Noble Hops	Belgian Dark Strong Ale	5.5 Gallons	1.088	1.02	8.99	22.21	16.26 °L	741	0
Author: jjbean2 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.141 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Candi syrup Priming Amount: 8 oz Creation Date: 2/25/2019 5:46 AM Notes: Add 1/2 packet SafBrew BE-256 dispersed in 4 oz sterile water prior to bottling. Primary for 1-2 wks. Secondary for 18 wks.
IIPA	Specialty IPA: Black IPA	5.5 Gallons	1.083	1.021	8.15	140.66	11.05 °L	741	0
Author: Matypython Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 11/23/2018 3:30 PM Notes:
Barrel Aged Stout	Imperial Stout	5 Gallons	1.096	1.016	10.46	34.78	31.98 °L	741	2
Author: Lars Of Gerlach Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 80 Mash Thickness: 1.5 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: 10/19/2018 6:52 PM Notes: Brew two 5 gallon batches, then blend after primary fermentation and age in oak rye whiskey barrel (obtained from local micro distillery).
B.B.I.I.P.A. C.D.A.	American IPA	5 Gallons	1.089	1.022	8.76	111.77	40 °L	741	0
Author: OMAN Boil Size: 7.35 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2015 2:53 AM Notes: 30 Minute hops: Hall's Homegrown Cascade and EKG; 3 full muslin bags @ 30 min. Crazy!
Coconut Milk DIPA	Imperial IPA	5.5 Gallons	1.081	1.018	8.34	75.73	6.85 °L	741	0
Author: semicole Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 4/15/2018 12:58 AM Notes: 15min - 8oz Lactose sugar 10 days dry hop - 2lb Toasted coconut (make sure you buy plain coconut, no sugar added). Toast it yourself on a cookie sheet @300F for about 30min, stirring it around a few times so it browns evenly. Also, the first time I bought whole coconuts and took the meat out and diced it up. Tons of work. The second time I bought shredded coconut from Whole Foods, but I did have some problems with a stuck siphon when I was transferring to the bottling bucket. Next time I'll look for coconut flakes instead of shredded in the bulk bin section at Whole Foods.) May need (2) packets of US-05, or a starter
20200928Tripel	Belgian Tripel	12 Litres	1.078	1.016	8.2	26.73	5.64 °L	741	0
Author: Dale Ke Boil Size: 21.29 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2017 10:18 AM Notes:
Dopplebock	Doppelbock	16 Gallons	1.092	1.026	8.63	20.67	15.98 °L	741	1
Author: sdrum3@gmail.com Boil Size: 18.5 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2017 7:47 AM Notes:
JACK-O’BLAST PUMPKIN STOUT	Foreign Extra Stout	5.5 Gallons	1.095	1.022	9.6	45.86	37.46 °L	741	0
Author: Nobel Savage Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 8/10/2017 1:12 PM Notes: Procedure Mash grains for 60 minutes at 150°F (65.6°C). Boil for 60 minutes. To prepare the oak spirals, soak in one bottle of Captain Morgan's JACK-O’BLAST rum for 2 weeks and then add to secondary a month or more. Note, I just keg it and when I'm happy with the flavor I remove the oak chips or whatever other spice I may decide to use. Like Chocolate nibs, orange peel or cinnamon.
1st Hoppy Marzen	Märzen	5 Gallons	1.073	1.012	7.99	54.56	11.37 °L	741	0
Author: Sam Diaz Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: dextrose Priming Amount: 5 oz Creation Date: 4/15/2017 9:42 PM Notes:
Rombo's American Tripel	Trappist Single	5.5 Gallons	1.092	1.022	9.15	17.28	4.52 °L	741	0
Author: Rombo Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.168 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2017 10:55 PM Notes: Aerate with Oxygen for 2 minutes before yeast is introduced.
Stout A Lo Tico	Oatmeal Stout	7.5 Gallons	1.083	1.021	8.14	45.5	50 °L	741	0
Author: AlexUC Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 2/1/2017 7:05 PM Notes:
Belgian Strong Ale 2	Belgian Dark Strong Ale	11 Litres	1.09	1.018	9.45	24.5	17.06 °L	741	1
Author: Baz's Boil Size: 6 Litres Boil Time: 70 Boil Gravity: 1.165 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2016 12:29 AM Notes:
Oaked Imperial Stout	Russian Imperial Stout	19 Litres	1.084	1.021	8.22	37.8	48.69 °L	741	0
Author: Bails111 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.144 Efficiency: 50 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: 10/21/2015 11:20 AM Notes:
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