Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
OOh Abby	Belgian Dubbel	5.5 Gallons	1.075	1.01	8.47	20.57	24.09 °L	703	1
Author: Goldskull197 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 4.3 oz Creation Date: 7/26/2020 6:12 PM Notes:
Belgian Wit	Witbier	47 Gallons	1.049	1.01	5.16	18.29	4.01 °L	703	0
Author: Barny Boil Size: 58 Gallons Boil Time: 75 Boil Gravity: 1.04 Efficiency: 71 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: 8/4/2023 7:54 PM Notes:
Nu Wave	American IPA	5 Gallons	1.069	1.012	7.39	49.95	5.71 °L	703	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 26.87 psi Creation Date: 2/10/2022 6:32 PM Notes:
Swileyback Barleywine	American Barleywine	5.5 Gallons	1.095	1.012	11.83	71.6	16.78 °L	703	1
Author: Mohaynow Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.7 oz Creation Date: 1/7/2022 3:19 AM Notes: Target Mash PH 5.3, adjust acidulated malt accordingly. Ferment 21 days in primary, then dry hop for 5 days.
NF/IBP Collab WC DIPA	Double IPA	750 Gallons	17.776	2.878	8.12	60.19	3.49 °L	703	0
Author: Jon B Boil Size: 837 Gallons Boil Time: 90 Boil Gravity: 17 Efficiency: 85 Mash Thickness: 1.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2021 12:19 AM Notes:
Mao Jan To Suk	American IPA	2.6 Gallons	1.076	1.018	7.66	45.59	5.12 °L	703	0
Author: Boil Size: 3.4 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 20.59 psi Creation Date: 11/16/2021 5:27 AM Notes:
Rye IPA	Specialty IPA: Rye IPA	20 Litres	17.128	3.791	7.28	69.37	9.87 °L	703	0
Author: pridexus Boil Size: 26.38 Litres Boil Time: 60 Boil Gravity: 14.7 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.89 bar Creation Date: 1/11/2021 8:10 AM Notes:
Tropical IPA	American IPA	23 Litres	1.056	1.01	6.04	52.08	7.66 °L	703	0
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 67 Mash Thickness: 3.75 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: 12/30/2020 6:35 PM Notes:
Pre-Prohibition Lager, By Josh Weikert	Pre-Prohibition Lager	4.5 Gallons	1.066	1.016	6.75	36.26	4.35 °L	703	0
Author: Ornlu Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 78 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: 12.71 psi Creation Date: 12/5/2020 3:46 PM Notes: Ferment 3 days at 48F Warm to 53F for next 7 days Warm by 3F per day to 65F. Hold 24 hours. Cold crash to 35F and rack to secondary (serving keg). Carbonate to 2.8 vols CO2. Age 45 days at 35F under pressure.
Rice Ale #2	Alternative Grain Beer	94 Litres	1.053	1.024	3.81	21.16	2.62 °L	703	0
Author: Boil Size: 100 Litres Boil Time: 30 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 3.17 bar Creation Date: 9/23/2020 8:29 PM Notes: Use cooked rice (uncooked weight) instead of flaked rice. Aim for a pH of around 5.2.
Strong Saison (Julius)	Wild Specialty Beer	5 Gallons	1.082	1.015	8.74	47.79	12.28 °L	703	0
Author: thezach Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/2/2013 2:36 PM Notes: 12/17 Primed 5 gallons at 50 degrees with 3.2 oz. corn Sugar for 2.55 volumes CO2. (if 60 degrees, 2.35 volumes; if 45 degrees, 2.7 volumes) Got some aroma of fresh apples. Could be cleaned up in bottle conditioning. Could be caused by unfinished ferm/yeast health/aeration or O2 in beer during dry hopping. 12/14 1.015, final dry hop 3 oz (short 1 Oz Mosaic) purged with CO2 cartridge. 12/10 reading 1.019, smells incredible, tastes great. Ferm slowing. 12/7 (3 days into ferm) added “high krausen” hops Approx 2g CaCl 5g CaSO4 Approx 7 gallons Mash in 153/. Finish at 151 Dry hop at the very end to avoid vegetal character (3-4 days) 11/29/21 Spitballing a 60% efficiency since this is Zach G's equipment and we'll likely do a mash basket and first wort runnings for a first 6 gallon boil (5 gallon final yield). Then sparge for a small beer of who knows how many gallons. 1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl. 1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4 The optimal brewing water range for: Calcium is 50-150 ppm Sulfate 150-200 ppm (pale) (not to exceed 400) Chloride 150 (not to exceed 250) ESTIMATING 6 gallons for big beer and 5 gallons for small beer ___ 3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels. ___ http://www.brewersfriend.com/mash/ http://www.brewheads.com/batch.php PAST MASH REFERENCE NUMBERS: Grain temp: ~70 Mash tun: 80-90 Mash water: 165 Water in tun before dough-in: xxx Mash start: 152 Mash finish: 150 Second batch sparge finished at 1.012 Collected 8.5+ gallons @ 1.045 PAST MASH REFERENCE NUMBERS: Grain 73.5 / Mash tun ~82 Mash water 164 Water in tun before dough-in: 162.5 Mash start: 151.5 *Stir after 15 and 30 minutes, holding at 151 Grain 78 / Mash tun ~85 Mash water 164 Mash start: 150 ___ Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation. Free rise fermentation Dry hop at the very end to avoid vegetal character (3-4 days) Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon) CaSO4 (61ppm Ca, 147ppm SO4) The optimal brewing water range for: Calcium is 50-150 ppm Sulfate 150-200 ppm (pale) (not to exceed 400) Chloride 150 (not to exceed 250) The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.
Blueberry Witbier	Witbier	5.5 Gallons	1.056	1.013	5.59	31.16	5.38 °L	703	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 7/23/2020 7:36 PM Notes: Brewed July 23 / 2020 Mash OG 1.081 Sparge OG 1.041 OG 1.052
Double IPA	Double IPA	18 Litres	1.071	1.005	8.75	39.46	4.69 °L	703	0
Author: Carlos_MAD Boil Size: 21.8 Litres Boil Time: 75 Boil Gravity: 1.059 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: sucrose Priming Amount: 58.7 g Creation Date: 6/5/2020 3:59 PM Notes:
Brett IPA	American IPA	6 Gallons	1.058	1.012	6.07	61	5.88 °L	703	0
Author: jrlyman2 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 9.22 psi Creation Date: 5/19/2020 5:13 PM Notes:
Ananas Ringer	Specialty IPA: New England IPA	19 Litres	1.069	1.018	6.71	55.51	7.3 °L	703	0
Author: Erikrodskjegg Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2018 6:58 PM Notes:
Brunhilda Red Ale	Specialty IPA: Red IPA	5 Gallons	1.07	1.021	6.46	79.49	24.38 °L	703	1
Author: Basin SandS Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2017 12:10 AM Notes:
Solstice Spice	Spice, Herb, or Vegetable Beer	2 Gallons	1.085	1.025	7.97	48.79	22.38 °L	703	0
Author: MikeJSmith Boil Size: 3.35 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 2 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: 6/22/2017 9:30 PM Notes: What better way to celebrate the Summer solstice than following it up with an outdoor brew day? About ten years ago, the AHA figured out that one of our neighbors and talented musicians, Kyle Hollingsworth, was a big fan of homebrewing. Hollingsworth spoke about his evolution with brewing beer and the person who taught him to make it, Bruce Payne. This beer is Payne’s recipe, a spicy Belgian ale with notes of ginger and orange zest. Solstice Spice was originally featured in the March/April 2006 issue of Zymurgy.
Yes, Have Some	Specialty IPA: Belgian IPA	10.5 Gallons	1.081	1.019	8.07	81.76	6.41 °L	703	0
Author: UMPN Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.065 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: 3/9/2017 7:51 PM Notes:
Dubbel No. 2	Belgian Dubbel	1.4 Gallons	1.075	1.019	7.38	0	15.54 °L	703	0
Author: John T Boil Size: 1.9 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.4 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: 7/15/2016 2:10 PM Notes:
Belgian Pale Ale 1	Belgian Pale Ale	6.5 Gallons	1.052	1.01	5.43	24.78	8.01 °L	703	2
Author: Chefsky Boil Size: 8.5 Gallons Boil Time: 65 Boil Gravity: 1.04 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2016 4:18 PM Notes:
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