Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hot And Kveik	Blonde Ale	11 Gallons	1.059	1.014	5.89	22.1	3.8 °L	755	1
Author: rich.miller114@gmail.com Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/8/2019 5:01 AM Notes:
North 'Cro Idaho-7 Pale Ale	American Pale Ale	5.25 Gallons	1.053	1.012	5.46	39.88	6.5 °L	755	0
Author: Jim Boudreaux Boil Size: 8.07 Gallons Boil Time: 75 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 26.87 psi Creation Date: 3/10/2024 2:38 PM Notes: Day Before... Prepare water; dechlorinate, add 1/2 Campden tablet. 8.4 gallons of filtered Carencro water in kettle. All minerals and acid are added now. Check pH. Initial pH of brewing water: ________________ ______________________________________________________________________ Brew Day... Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 3 degrees hotter than desired strike temperature. Initial water temp: 155 deg F Mash temp stabilizes at: 152 deg F TURN OFF HEAT! TURN OFF HEAT! TURN OFF HEAT! Quickly add all crushed grains to 155 deg F water, and stir rapidly. (NOTE: Orange blossom honey is NOT added at this time). When temp is stabilized at 152 deg F, put lid on kettle and hold for 10 min. Open lid briefly to stir every 3 minutes. After 10 min, CONNECT RECIRCULATION TUBE. Open system and allow liquid to begin to flow. Then, allow to flow slowly through the flow meter for an additional 10 minutes. Continue to stir every 3 minutes. Mash pH after mash-in (20 min): ______________ If needed, adjust pH to 5.35 - 5.4. ______________________________________________________________________ Saccharification Rest (TOTAL OF 60 min) Adjust system so liquid is is flowing and recirculation at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. For the record... Near the end of the 60 min (about 55 min), take pH reading. pH reading near end of mash: ______________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. Hold here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ Raising the Grain Basket Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, which may take 5 minutes or more. Lift and hold basket above liquid if necessary. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. (NOTE: PRE-BOIL GRAVITY WILL BE ABOUT 3 POINTS LOWER, UNTIL THE ORANGE BLOSSOM HONEY IS ADDED TO THE FERMENTER WHEN COOLED WORT IS TRANSFERRED. PRE-BOIL pH: _______________ PRE-BOIL GRAVITY: _________ With Brew Commander set for the boil program, it's time to begin. Add FWH addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%. When it appears that there is no danger of boil over, allow boiling to continue for the 75 minute duration. Continue to monitor throughout the boil. _____________________________________________________________________ INGREDIENT ADDITIONS SUPER MOSS 20 minutes to End of Boil Add Super Moss 2nd HOP ADDITION 15 minutes to End of Boil At 15 minutes before the end of the boil, add the second hop addition. YEAST NUTRIENT 10 MIN before end of the boil Add Servomyces BREW COMMANDER BOIL PROGRAM Boil Time Ingredient 75 FWH (0.4 oz Idaho-7) 20 0.33 tsp Super Moss 15 Second Hop Addition (0.6 oz Idaho-7) 10 One capsule Servomyces (yeast nutrient) End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Therminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through the whirlpool setup. Do the following steps... FIRST...Recirculate hot wort through the chiller for 10 minutes, to sanitize. Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop. When wort temp is closest as possible to 175 deg F, add the whirlpool hops, the 1 oz of Idaho-7 (Cryo). Continue whirlpool recirculation for 15 minutes. At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ ORANGE BLOSSOM HONEY Put the 8 oz Orange Blossom Honey directly in the sanitized fermenter. It will mix with the wort when the wort is transferred to the fermentor. WORT TRANSFER and OXYGENATION to Fermentor With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermentor as it is being oxygenated. When done, close fermentor, then prepare to pitch the yeast. _____________________________________________________________________ DRY HOP PLACEMENT (with Sous Vide Magnets) Hops will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7. __________________________________________ PITCH YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. Carefully rock the fermentor to mix yeast with wort. Tilt Hydrometer Drop the SANITIZED Tilt Hydrometer into the fermentor. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 67 deg F until gravity drops to 1.015, then raise it up to 70-72 deg F for 2 days. __________________________________________ COLD CRASHING When gravity reaches TG (around 1.012), it's time to cold crash. Lower temperature gradually over 3 days to near freezing. DRY HOPPING Lower hop bag into the liquid so it is covered by 1 inch of liquid. (Hop addition will be 1 oz Cryo Idaho-7 and 1 oz regular Idaho-7) Allow hops to remain in liquid for 4-5 days, then with attached magnets, lift to top of fermentor. ____________________________________________ TRANSFER TO KEG
Marshmallow	American Porter	15 Litres	1.061	1.012	6.52	7.88	50 °L	755	0
Author: Ink_TH Boil Size: 20.82 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: sucrose Priming Amount: 113.3 g Creation Date: 11/5/2023 8:47 AM Notes:
Yeti Imperial Stout	Imperial Stout	25 Litres	1.095	1.021	9.75	66.25	50 °L	755	0
Author: mudskipper Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.108 Efficiency: 75 Mash Thickness: 3 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: 9/13/2023 9:11 AM Notes:
Pale Rider 2	American Pale Ale	5.5 Gallons	1.058	1.014	5.67	42.43	5.89 °L	755	0
Author: SamM Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 12 psi Creation Date: 8/16/2022 11:19 PM Notes: Clarity ferm to reduce gluten added at yeast pitch gelatin to clear beer added to keg. Cool to 95F using immersion chiller, then cool overnight to pitching temp in cooler.
The Blonde	Blonde Ale	21 Litres	1.057	1.017	5.25	29.12	5.56 °L	755	0
Author: letdarri Boil Size: 27.13 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 3.5 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: 3/11/2022 6:02 PM Notes:
"Barrel Aged" Coffee Oat Stout	Imperial Stout	3 Gallons	1.094	1.028	8.56	66.66	38.23 °L	755	0
Author: Daarrn Boil Size: 4.11 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2021 4:12 PM Notes:
Natural Blonde	Blonde Ale	5 Gallons	1.052	1.014	4.94	44.08	5.15 °L	755	0
Author: Ramb Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 6/28/2021 10:16 PM Notes:
Awesome Recipe	American Pale Ale	20.8 Litres	1.049	1.011	4.99	25.61	4.18 °L	755	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3.14 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: 6/25/2020 2:06 AM Notes:
Billy's Brew - Sticky Cactus Goat Ale	Blonde Ale	1300 Litres	1.06	1.01	6.53	22.96	5.92 °L	755	1
Author: Rudy Nordhausen Boil Size: 1400 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 72 Mash Thickness: 3 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: 11/23/2019 10:05 AM Notes: Koelen naar 80 graden, tot 1051 sg In whirlpool 1 liter cactusvijgsap toevoegen.
Blinde Ale	Blonde Ale	38 Litres	1.042	1.01	4.19	21.02	4.82 °L	755	0
Author: Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 Mash Thickness: 2.4 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: 1/31/2016 3:18 PM Notes:
2018 Mosaic And C's Pale Ale	American Pale Ale	28 Litres	1.055	1.013	5.48	60.02	4.31 °L	755	0
Author: stretch Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 78 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: 11/10/2018 3:01 AM Notes: Sun 10:30 am OG 13.5 brix=1.052 Wed 8:30 pm 9.5 brix=1.023 dry hopped fri morning 7.75 brix=1.015 fri pm 7.25 brix = 1.014, 22C Sun 2 pm 7 brix = 1.013 Mon 7pm 6.75 brix = 1.012 mon 26/11 bottled 24.3 litres to 2.55 vols with 168g sucrose.
Petey The Sassenach (smoked Wee Heavy)	Wee Heavy	5.5 Gallons	1.101	1.028	9.59	23.55	17.48 °L	755	1
Author: Ornlu Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.082 Efficiency: 76 Mash Thickness: 1.25 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: 8/29/2018 11:02 PM Notes: After 60 minute mash, take the first 2.5 gallons of first runnings (after clearing) and boil on max heat for 30 minutes, to create caramel character. After 30 mins, run rest of first runnings (I use a batch sparge rig) into boil kettle, then sparge regularly. Add LME to boil kettle once sparge is complete. Do a 90 minute standard boil with hops as above. Once chilled, pitch HUGE starter (2L for a 5gal batch). Ferment at 69F. After 8 days in fermenter, add 2oz of Ancho and Guajillo chili seeds soaked in 4oz of Laprhoig Scotch Whiskey. Keg after 3.5 weeks.
Bed O’ Deer Stout	Imperial Stout	6 Gallons	1.062	1.016	6.04	86.87	46.64 °L	755	2
Author: JimmRet Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 2 oz Creation Date: 11/19/2017 6:01 PM Notes: Mash grains at 154° F (68° C) for 60 minutes. Sparge, add corn sugar, add DME and boil for 90 minutes. Add hops as indicated. Ferment at 65° F (18° C) to 68° F (20° C) for two to three weeks. Rack to secondary fermenter and condition for four to six weeks. Bottle or keg at 1.8 to 2.0 volumes of CO2. Bottle carbonation will be difficult, so it’s imperative to add fresh yeast. A packet of Safale US-05 dry yeast is an excellent choice. Age for a year and serve at cellar temperature.
Little George's Porter	American Porter	7 Gallons	1.073	1.023	6.48	39.69	50 °L	755	0
Author: Oliver George Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 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: 8/11/2017 10:11 PM Notes:
ElDo Pale Ale	American Pale Ale	5.5 Gallons	1.065	1.017	6.27	48.71	7.09 °L	755	1
Author: Jon Eisen Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 63 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: 7/3/2017 1:15 AM Notes:
Plna Chmelova APA (zenich)	American Pale Ale	25 Litres	11.483	2.348	4.86	51.14	7.03 °L	755	0
Author: Pavel Strýc Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 12.4 Efficiency: 80 Mash Thickness: 5.2 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2017 8:18 AM Notes:
Greg's Simtra Variant	American IPA	5.5 Gallons	1.064	1.015	6.39	132.13	6.38 °L	755	0
Author: abbies Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 12/20/2016 3:12 AM Notes:
Occam's Razor	American Pale Ale	2 Gallons	1.055	1.01	5.95	52.43	4.27 °L	755	0
Author: Absurdist Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.5 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: 12/4/2016 8:45 PM Notes: Make Sure Whirlpool hopes stay above 185 degrees
Crimson Tide Session APA	American Pale Ale	12 Gallons	12.519	2.756	5.22	55.07	21.52 °L	755	0
Author: SlainVic94 Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 10.8 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2016 8:30 PM Notes:
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