Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lara	American Stout	6 Gallons	16.495	4.302	6.65	0	16.59 °L	679	0
Author: Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 12.5 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2019 7:02 PM Notes: Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work." "The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)." "The enzyme will denature in the boil, but it's already done its work." "That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation." Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.
ZoZo	Doppelbock	22 Litres	1.08	1.018	8.19	18.75	22.87 °L	679	0
Author: Maniac Brewing Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2024 9:30 AM Notes: DECOCCIÓN: Realizar empaste a 53ºC y mantener temperatura durante 15min. para extraer proteasas y compuestos FAN, que nos ayudaran a la clarificación del mosto. Extraeremos 5 litros del mosto en una segunda olla y lo llevaremos a ebullición donde lo mantendremos 20min y lo volveremos a introducir en el mosto de la olla principal. Subir temperatura a 66ºC y mantener temperatura durante 60min. Descanso para la formación de maltosa. Cuando llevemos transcurridos 30 min del tiempo, extraeremos 5 litros del mosto en una segunda olla y lo llevaremos a ebullición donde lo mantendremos 20min y lo volveremos a introducir en el mosto de la olla principal. Una vez introducido el mosto de temperatura elevada, nuestro olla alcanzara +/- los 74ºC temperatura que deberemos de mantener y realizar la 2º maceración durante unos 20min y añadir 0.2Kg de la malta Carafa I , para posteriormente realizar la sacarificación. 76ºC10min Realizar lavado. 10L PH 5.8 FERMENTACIÓN: Levadura Bavarian Lager M76 – 1.5 gr/l. Rehidratada en agua embotellada/ esterilizada a 25ºC Inoculación a 14ºC En inicio de actividad descenso a 9ºC A falta de 15 puntos DF subir temperatura para terminar la fermentación en 16ºC durante +/-4 dias Bajar 2 días a 12ºC Bajar 2 días a 10ºC. Purgar levadura. Choque de frío a 0-1ºC de 48h a 72h Realizar Purgas Necesarias MADURACIÓN: De 4 a 6 semanas entre 3-4ºC
50th Brew Session Bonanza Beer	Russian Imperial Stout	14 Litres	1.099	1.024	9.91	37.25	35.35 °L	679	1
Author: Sean Dawson Boil Size: 20.6 Litres Boil Time: 120 Boil Gravity: 1.068 Efficiency: 70 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: 11/19/2022 2:35 AM Notes: Celebration of 50 brew sessions in Brewers Friend with a super rich "barrel aged" imperial stout. I'm sure I've brewed more than 50 times, but since the records of all those are lost I'll just go off the brewers friend session count. Coffee was ground using my espresso coffee machine and put in to the mash with the grains. Note: this was supposed to be an imperial stout but turned out as an imperial brown ale because I didn't put enough roasted malt in it.
Ephiphany Ruby Red	California Common Beer	5.5 Gallons	1.05	1.013	4.83	25.23	22.78 °L	679	1
Author: ShaneBarnes Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 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: 2/21/2022 10:31 PM Notes:
Katerw'Alt 2021	North German Altbier	5.5 Gallons	1.058	1.012	6.03	36.98	24 °L	679	0
Author: AZBrewer Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 9/14/2021 4:38 PM Notes:
Mocni Chorni Chary	Sweet Stout	9 Litres	1.085	1.026	7.66	45.26	36.31 °L	679	0
Author: Yarema Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: dextrose Priming Amount: 37.1 g Creation Date: 11/17/2020 1:18 PM Notes:
Lockdown Breakfast Stout	Oatmeal Stout	10 Litres	1.052	1.012	5.17	29.31	29.85 °L	679	0
Author: Columlum Boil Size: 15 Litres Boil Time: 70 Boil Gravity: 1.035 Efficiency: 70 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: 4/15/2020 9:42 AM Notes:
Baltic Porter With Lactose	Baltic Porter	42 Litres	23.911	8.077	9	29.16	41.51 °L	679	0
Author: Rebus Boil Size: 50 Litres Boil Time: 90 Boil Gravity: 20.4 Efficiency: 69 Mash Thickness: 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: 10/31/2019 9:50 AM Notes:
Mike's Irish Red	Irish Red Ale	5 Gallons	1.067	1.021	5.96	20.99	24.46 °L	679	0
Author: cervisia Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 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: 7/24/2019 5:02 AM Notes:
Red Ale II	Irish Red Ale	100 Litres	1.052	1.013	5.03	20.44	10.92 °L	679	0
Author: gaucho Boil Size: 120 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 4 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: 3/20/2019 10:26 PM Notes:
Awesome Recipe	American Pale Ale	5.5 Gallons	1.055	1.015	5.21	36.01	9.2 °L	679	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2015 8:07 PM Notes:
Woodford AK	Standard/Ordinary Bitter	28 Litres	1.029	1.007	2.89	26.53	8.59 °L	679	0
Author: Guy Howard Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.029 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: 1/20/2019 8:16 AM Notes:
Jim Nesseth	American Pale Ale	3 Gallons	1.067	1.016	6.63	31.35	7.63 °L	679	0
Author: JNesseth Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Sugar Priming Amount: 3.0 Creation Date: 7/1/2018 7:17 PM Notes:
Brekkie Stout	Oatmeal Stout	45 Litres	1.061	1.014	6.14	93.01	48.59 °L	679	0
Author: Bryggelars Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 74 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2017 9:11 PM Notes:
May The Schwarzbier With You	Schwarzbier	5 Gallons	1.052	1.012	5.18	30.78	24.89 °L	679	0
Author: Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2017 2:47 AM Notes:
Centennial Blonde	Blonde Ale	5.5 Gallons	1.041	1.008	4.22	24.56	3.73 °L	679	0
Author: joned007 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 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: 7/17/2015 1:22 PM Notes: strike at 161 degrees sparge at 168 degrees
Chode Session IPA	American Pale Ale	5.5 Gallons	1.05	1.011	5.16	37.02	6.21 °L	679	0
Author: brooksy Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 90 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2015 10:57 PM Notes:
Reds Dead.	Irish Red Ale	50 Litres	1.051	1.013	5.04	34.49	13.12 °L	679	0
Author: Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 5/14/2015 11:12 AM Notes:
Vanilla Grilla	Robust Porter	10 Gallons	1.058	1.017	5.39	29.49	35.84 °L	679	1
Author: mverok Boil Size: 10.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2015 6:12 PM Notes: Split vanilla bean vertically and let sit in dark rum for two days prior to boil. Add at flameout.
Blonde Ale	Blonde Ale	5.5 Gallons	1.056	1.016	5.33	0	4.3 °L	679	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 11:49 PM Notes:
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