Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
033 - Trappist Single 2/20/19	Trappist Single	15.75 Gallons	1.046	1.011	4.65	30.76	4.15 °L	725	0
Author: Dawg Boil Size: 18.25 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 82 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2019 10:00 PM Notes: Corn Syrup = Lyle's Golden Syrup German Abbey = Chateau Montisque Malt
Gum Tree Gose	Gose	48 Litres	1.043	1.005	4.98	12.82	3.65 °L	725	0
Author: Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 2.5 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: 11/19/2021 11:52 PM Notes: Mashed for 75m between 65 and 68. Recirc for 15m. SG of mash was 1.077 Fly sparge. OG after boil 1.040 Volume after boil 1x 23 L cube, 1x very full fermenter
Eurosauer 1 Gallon	Berliner Weisse	1 Gallons	1.039	1.006	4.3	9.14	3.31 °L	725	0
Author: CCHS Boil Size: 1.8 Gallons Boil Time: 60 Boil Gravity: 1.021 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: 6/25/2021 9:32 PM Notes:
Jokers Nectar Imperial Wheat 2.0	Witbier	6 Gallons	1.082	1.019	8.18	20.02	5.77 °L	725	1
Author: Richard F Shoff Jr Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 73 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: co2 Priming Amount: 9.02 psi Creation Date: 6/19/2021 12:50 PM Notes: Yeast Alternatives WLP 400 / Brewferm Blanche
Sajulus NEIPA 6/19/2021	Specialty IPA: New England IPA	32 Gallons	1.063	1.014	6.43	44.55	4.69 °L	725	1
Author: Randy Lewis Boil Size: 33.13 Gallons Boil Time: 45 Boil Gravity: 1.061 Efficiency: 85 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: 6/18/2021 1:43 PM Notes: Fermenting at 68 degrees using glycol chiller. OSG 1.065 Day 4 1.022 Day 6 1.018 Taste and smell are delicious, letting ferment for a few more days Ok so day 11 and after 3 packets of champagne yeast poured in on day 8, it was at 1.016. Stubborn! But OMG So good! Kegged day 14 (7/3). 6.4% ABV. The name is from my daughter when she was 3 she couldn’t pronounce fabulous and said sajulous.
Frontaal Bulldog	Specialty IPA: New England IPA	19 Litres	1.056	1.011	5.99	45.71	4.1 °L	725	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 2.5 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: 5/15/2021 12:01 AM Notes: If hops are a bit low chose something to make up to 270 to 300g Its supposed to have lots of citrus and tropical aromas so Citra or one of the other us or pacific hops maybe ? (current recipe is 14g/L) Fermzilla SOP for hazy IPA /NEIPA; zero pressure from day 1-3 then dry hop through top of fermzilla for 3-5 days with spunding valve set to 25psi then cold crash in fridge or use python then pressure transfer to keg
Stuff Didn't Show Up - Emergency X-Mas Eve Brew	Mixed-Fermentation Sour Beer	5.5 Gallons	1.07	1.016	7.05	0	12.56 °L	725	0
Author: Sour Lover Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2020 3:28 PM Notes: MASH IN AT 154 FOR 60 MINUTES BOIL 60 MINUTES COOL TO 100 PITCH LACTO AT 95 - (2) PILLS PLUS GOODBELLY GET A STARTER OF WLP568 (70 DEGREES), OR WLP001 (69 DEGREES), OR WLP007 (68 DEGREES) GOING LET IT FREE COOL DOWN TO YEAST PITCHING TEMP. SET HEATER AT YEAST PITCHING TEMP (SEE ABOVE). PITCH YEAST STARTER AFTER HITTING WITH 1 MINUTE OF PURE O2. ONE WEEK AFTER YEAST PITCH TRANSFER TO A 5 GALLON GLASS CARBOY OR NORTHERN BREWER SHITTY CARBOY AND ADD WLP653 OR WLP650. SET TEMPERATURE TO 72. CHECK IT AFTER 6 MONTHS.
Raspberry Salted Licorice Sour	Berliner Weisse	13 Litres	1.099	1.03	9.09	0	6.09 °L	725	0
Author: Joonas Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.113 Efficiency: 70 Mash Thickness: 3.14 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: 1/25/2020 10:48 AM Notes:
Ready To Mingle Trappist Single	Trappist Single	5.25 Gallons	1.053	1.008	5.91	31.56	4.41 °L	725	2
Author: jd529 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 73 Mash Thickness: 1.8 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: 1/20/2020 8:41 PM Notes:
Wit's End	Witbier	11 Gallons	1.05	1.013	4.86	8.8	3.61 °L	725	0
Author: Boil Size: 13.94 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 1.1 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: 3/16/2019 1:23 AM Notes:
Tripel	Belgian Tripel	5.5 Gallons	1.08	1.017	8.16	30	5.24 °L	725	1
Author: Moevinger Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2016 2:49 PM Notes:
BONE DRY	Double IPA	6 Gallons	1.076	1.007	9.06	56.43	6.98 °L	725	0
Author: PlatonicBeer89 Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.07 Efficiency: 60 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Sugar Priming Amount: 5 ounces Creation Date: 2/8/2019 7:05 AM Notes:
TFM NEPIA 2	Specialty IPA: New England IPA	23 Litres	1.069	1.021	6.32	57.22	4.48 °L	725	1
Author: fatoldmonk Boil Size: 29.8 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 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: 1/23/2019 11:23 AM Notes: Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Clermont Tripel	Belgian Golden Strong Ale	5.5 Gallons	1.081	1.016	8.53	24.11	3.74 °L	725	0
Author: Eric Hops Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 85 Mash Thickness: 1.3 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: 8/15/2018 2:13 AM Notes:
Trippel	Belgian Tripel	20 Litres	1.08	1.008	9.39	34.55	12.15 °L	725	0
Author: Lando1985 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 2.5 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: 8/7/2018 2:10 AM Notes:
Pale Stout Ale	Experimental Beer	5.5 Gallons	1.05	1.012	5.04	25.97	15.81 °L	725	0
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2018 7:48 PM Notes: Mill the grains and mix with 3.3 gallons of 163°F strike water to reach a mash temperature of 152°F. Hold for 75 minutes. Vorlauf until runnings are clear, then run off into kettle. Sparge the grains with 5.6 gallons (16.5 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature about 60°F. Aerate the wort and pitch the yeast. Ferment at 68°F ). Cold crash, then bottle or keg the beer and carbonate to 2 volumes of CO2.
Blue Moon Clone	Witbier	5 Gallons	1.051	1.013	5.06	15.47	3.94 °L	725	1
Author: Basshook Brewery Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 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: 7/17/2018 3:03 PM Notes:
Cafofo Snörkel	Wild Specialty Beer	3 Gallons	1.033	1.004	3.75	10.27	2.48 °L	725	1
Author: Mugrulez Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2018 1:57 AM Notes:
Saison Herbe Bleue2	Saison	2360 Litres	1.04	1.003	4.84	38.42	3.06 °L	725	0
Author: Boil Size: 2400 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2018 12:12 PM Notes:
Crisss Angel	Experimental Beer	5.75 Gallons	1.064	1.016	6.3	27.19	5.59 °L	725	3
Author: FloydGondoli Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2017 6:31 AM Notes: 2/26/17 - Brew day! 3/25/17 - FG: 1.016 despite 158 mash temp - 91% AA from Vermont Ale. ABV has been bumped from 5.6% to 6.3%. Racked to keg on 1 vanilla bean (cut in half and chopped up) and 8oz of Ghiradelli 100% cacao baking bar. 3/30/17 - Racked off chocolate and vanilla bean and transferred to purged keg with 8oz of espresso beans. 4/2/17 - Transferred to purged keg with 1.5 tbsp of Biofine. 4/3/17 -Transferred to another purged keg and carbed to 2.2-2.3 volumes
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