Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Stout Café Test #2	Oatmeal Stout	21 Litres	1.06	1.017	5.63	43.39	46.13 °L	667	3
Author: Midas Nanobrasserie Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.4 bar Creation Date: 3/13/2020 6:45 PM Notes: Fermenter à 20C x 5 jours Augmenter température à 22 jour 5. Refroidir à 15 C jour 10 et ajouter Café (dans sac à houblon). Mettre en keg jour 11 (donc 24h d'infusion pour le café). Version #1 - Café Kenya AA de 49th Parallel - Flaked Oats Version #2 - Café Old School de 49th Parallel - Golden naked oats plutôt que Flocons
Kveik Farmhouse Ale	Mixed-Style Beer	5.5 Gallons	1.051	1.01	5.37	16.34	3.59 °L	667	0
Author: Paul Dunwoody Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 5/2/2024 7:34 PM Notes: Source: https://beerismylife.com/beer-recipes/ale-recipes/kveik-farmhouse-ale-recipe/
Double Daphne	Strong Bitter	20 Litres	1.054	1.013	5.37	31.76	10.99 °L	667	1
Author: vulcan42 Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 115.1 g Creation Date: 9/3/2023 5:05 AM Notes: Note 1. Listed in 'Brewing Better Beers", this recipe is derived from Ken Shales "Double Daphne" as his standard favorite brew. Brewed as a tribute to this British home brew pioneer. Note 2. Contemporary ingredients and process design incorporated. Note 3. Scaled from 18 litres to 20 litres. Note 4. Boil Time = 90 mins. Add hops at 60 min. EOB. Note 5. Allow 4-6 weeks bottle conditioning @ 20 c Note 6. Fermentis SO4 is suitable substitute yeast.
Shock Top Clone	Clone Beer	5 Gallons	1.053	1.01	5.59	8.71	6.46 °L	667	0
Author: SLD Boil Size: 3.68 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: -2.3 oz Creation Date: 12/1/2022 5:37 AM Notes: Bright citrus flavors and a light, silky mouthfeel reminiscent of sunny days by the beach make this beer an instant Summer classic. Noble German hops early in the boil and sweet orange peel make this beer fruity and balanced. The flaked grains in the grist form a thick, creamy head that persists through the entire glass. A light haze should be present. If you want a clearer beer may use whirlfloc tablet for fining, last 5 minutes of boil. ===================================================== - Add all steeping grains to steeping bag and steep as per your preferred steeping method. Generally, 150*-160* F for 30 minutes. - Remove grains, (sparge with 170*F water, 8 Oz.) bring back to boil then turn off heat, and add extract. Once extract is amply mixed, bring back to a boil. - Once water comes to a boil, add bittering hops and start the 60 minute clock. - After flame out cool wort to 80*-85* F, transfer to fermenter & add cool/cold water to bring total volume to 5.1 gals. ( the addition of cool water should bring Temp down to pitching Temp (68* F) - After Fermentation.... let sit on trub for 1 week then bottle. - Add 1 Sugar Fizz Drop per 12 oz bottle when bottling. - Condition in bottle for 3-5 weeks, timing is somewhat flexiable.
Cherry Philly Sour	No Profile Selected	5.5 Gallons	1.051	1.007	5.69	14.11	4.76 °L	667	0
Author: tjdebo Boil Size: 7.03 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 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: 11/19/2022 9:42 PM Notes:
Mummelsee Sour Stout	Irish Stout	5.5 Gallons	1.054	1.012	5.49	34.8449	40 °L	667	0
Author: Dukeoprunz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 10/18/2022 9:31 PM Notes:
Sour Blood	Fruit Lambic	5.5 Gallons	1.049	1.008	5.39	15.81	6.7 °L	667	2
Author: IoSonoG Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.75 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: 9/6/2022 6:45 PM Notes: Batch #1 will add first half of blood orange to primary Ferm after several days of fermentation and pleasant lactic acid development, and second half in secondary. next time around will lower mash temp to 148 and wait to add fruit till secondary for optimal acid development and fruit flavor. first batch tastes and smells of vinyl/rubber. yeast was apparently stressed. possibly from fruit addition to early? temp was controlled quite well and not pitched hot. Batch #2 made water adjustments for light colored and malt forward, wanted ph @5.3 but added acid into mash and not entire water bill like an idiot lol. achieved ph @5.44, initial was 5.65 10 minutes into the mash. magic happened and my OG was 1.050 @5 gal. diluted with 1/2 gal of cold water to 1.044 @ 5.5 gal in the fermenter. as per lalmand 2 packs of yeast are needed so will try to get a second pack on Saturday and pitch a second to prevent yeast stress. yeast was pitched at ~69℉ and will maintain around 72 ideally.
Brut Squad IPA	No Profile Selected	5.5 Gallons	1.045	1.002	5.6	20.26	3.31 °L	667	1
Author: Mohaynow Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 6.1 oz Creation Date: 4/25/2022 10:15 PM Notes: Add amylase enzyme to strike water to boost mash conversion Add Brutzyme to fermenter once wort has cooled to yeast pitching temperature. If everything does what its supposed to, beer should finish around or at 1.000 high carbonation (2.75-3 vols) is typical in a brut ipa, so go crazy.
Holy Brew	Oatmeal Stout	840 Litres	13.758	3.432	5.56	23.84	37.24 °L	667	0
Author: simlal Boil Size: 929 Litres Boil Time: 60 Boil Gravity: 13 Efficiency: 81 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.96 bar Creation Date: 10/26/2021 4:55 PM Notes: 1. Mill everything except Rolled Oats 2. Mash @ 67C for 75min 3. Pre-boil vol = 930L; Post-Boil=875L 4. Ferment @ 20C until 6P 5. Raise @ 22C until FG 6. At FG, add freshly brewed but cooled (20-30C) Holy Cow Espresso (St-Henri) 7. Cold Crash @ 2C for at least 48h 8. Perform Dry-beaning @ cold crash and remove bag when satisfied by tasting 9. Transfer to BT + carbonate to 2.5 vol
Son Of Juice IPA - Maplewood Brewery And Distillery	American IPA	12 Gallons	1.057	1.014	5.72	19.95	3.95 °L	667	0
Author: CRMac14 Boil Size: 14.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 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: 11/23/2020 11:15 PM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% Boiloff rate: 1.5 gallons per hour OG: 1.061 FG: 1.013 IBUs: 29 ABV: 6.3% MALT/GRAIN BILL 8 lb (3.62 kg) Pilsner (Rahr) 1.5 lb (680 g) Malted Oats (Crisp) 1.5 lb (680 g) White Wheat (Rahr) 0.5 lb (227 g) Golden Naked Oats (Simpsons) HOPS SCHEDULE 1 oz (28 g) Mosaic pellets [12.5% AA] at whirlpool 0.75 oz (21 g) Simcoe pellets [13% AA] at whirlpool 0.33 oz (9 g) Nugget pellets [13% AA] at whirlpool 1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 1 1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 1 1.25 oz (35 g) Nugget pellets [13% AA] at dry hop 1 1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 2 1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 2 YEAST Add yeast nutrient at 10 minutes Omega Yeast Labs OYL-011 (Wyeast 1318 London Ale III), 2.25 qt (2.14 l) starter, ferment at 70°F (21°C) Target Water Profile Use gypsum and calcium chloride to adjust to 125–150 ppm calcium, 165–175 ppm chloride, and 85–95 ppm sulfate for a finished SO4/Cl ratio of about 0.5. Use lactic acid (88% strength) to adjust water pH—we adjust both the mash water and sparge water separately (based on the volume of each). If you don’t have the capability to adjust mash and sparge water separately, make all of the mineral/acid additions based on your mash water volume. Always use de-chlorinated water. Directions Mash at 154°F (68°C) for 30–45 minutes (or until conversion is complete), target 5.3 pH. Sparge with 170°F (77°C) water and collect at least 7.25 gallons (27.4 l) of wort. Boil for 90 minutes following the hops schedule. At knockout, use a large stirrer and create a whirlpool to cool the wort for a few minutes. The closer you can get to 180°F (82°C) the better, but anything under 200°F (93°C) will work. Add the whirlpool hops and let rest 10 minutes, then whirlpool again for a few minutes to create a nice compact trub/hops pile. Collect at least 5.05 gallons (19.1 l) of wort. Depending on your efficiency, feel free to collect some extra wort to offset loss due to dry hopping. Chill the wort to 70°F (21°C) and oxygenate. Between 1.020 and 1.024 (5–6°P), add the first dry hops to the actively fermenting beer. At 1.017 (1°P from FG), add the second dry hops. Three to seven days after reaching FG, crash and rack off of the hops. Carbonate to 2.55 volumes CO2.
I Did It Pale Ale	American Pale Ale	5 Gallons	1.053	1.01	5.61	39.01	6.63 °L	667	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2015 4:52 AM Notes:
Ethiopian Coffee Pale Ale	American Pale Ale	5 Gallons	1.055	1.014	5.43	23.16	5.23 °L	667	1
Author: Róisín Dubh Craft Brewing Boil Size: 6.07 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2019 2:52 PM Notes:
SK - ESB V.2	Strong Bitter	20 Litres	1.058	1.016	5.48	46.32	16.03 °L	667	0
Author: Sarhoş Karga Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/6/2018 3:47 AM Notes:
Smoked Maple Brown	American Brown Ale	80 Litres	1.058	1.015	5.71	20.36	25.69 °L	667	1
Author: Active Brewer Boil Size: 95 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.1 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: 9/20/2018 7:25 PM Notes:
Wild Ale 2	Mixed-Fermentation Sour Beer	2.6 Gallons	1.044	1.002	5.52	14.45	3.46 °L	667	0
Author: Yoogaloon Boil Size: 3.8 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/16/2017 11:23 PM Notes:
PRUEBA	Best Bitter	10.5 Litres	1.053	1.012	5.4	68.13	5.29 °L	667	0
Author: gelete Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 67 Mash Thickness: 3.1 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: 3/6/2017 11:56 AM Notes:
Maisblond El Dorado	Belgian Pale Ale	23 Litres	1.056	1.013	5.64	28.83	2.69 °L	667	0
Author: Peter Sloterdijk Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2017 5:35 PM Notes:
New Years Brown	English Porter	2 Gallons	1.055	1.012	5.55	38.03	24.19 °L	667	1
Author: Degringolade Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 55 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2016 10:25 PM Notes: This is the simplest possible all grain system. Take a four gallon stockpot, dump in three gallons of water, put it on an electric burner and turn the temp to medium (50%) When the water temp hits 100 F, dump in the grain. Stir well and continue to stir well every ten minutes until the temp hits 150 F. Turn the burner down to between low and simmer (20%?) let it sit for an hour. Strir every 15 minutes and play with the temp so that it doesn't go above 155 F. After an hour, pull out the bag o'mash and squeeze out what you can and add the squeezin's to the big pot. Bring to a boil, then drop the temp controller to between low and medium. Toss in the first muslin bag of bittering hops. Check every fifteen minutes, then at 45 minutes of boil, toss in the aroma hops. At the end of the hour boil, pull the hop bags and put the top back on, let it cool naturally for about 1.5 to two NFL football games (I am cooling it during SF vs Seattle and GB vs Detroit) Toss the yeast in the fermenter and then siphon the cooled wort into the fermenter. Take a post boil sample at this time. Bring the
Ye Old Hag!	No Profile Selected	22.7 Litres	1.046	1.004	5.44	13.89	5.09 °L	667	0
Author: Audran Guerard Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 58 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2016 1:21 AM Notes:
Mat 2	American Brown Ale	21 Litres	1.056	1.014	5.45	33.86	22.1 °L	667	1
Author: brewbuck Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2015 5:38 PM Notes:
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