Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
BA IIPA	Wood-Aged Beer	6 Gallons	19.51	5.332	7.85	73.31	5.82 °L	408	0
Author: rkisburgh Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 15.8 Efficiency: 78 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2019 7:08 PM Notes: Style Guide/Justification of ingredients: 33A: Wood Aged Beer (Double IPA) This recipe meets the style guidelines. SRM is on the low end, but very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be within style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean. DIPA (22A) BJCP Style / Estimated OG (Plato): 15.9-20.5 / 19.5 FG (Plato): 2.1-4.6 / 5.3 ABV: 7.5-10.0 / 7.85 IBU: 60-120 / 73.31 SRM: 6-14 / 5.82
Bourbon Stout	Wood-Aged Beer	20 Litres	1.074	1.014	7.86	28.8614	40 °L	108	0
Author: Fstincan Boil Size: 15 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 14.6 Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: N/A Creation Date: 12/27/2023 1:35 AM Notes:
Test	Wood-Aged Beer	18 Gallons	1.078	1.02	7.7	0	5.13 °L	143	0
Author: Boil Size: 16 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 85 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: 10/20/2023 8:55 PM Notes:
Christmas 2023	Wood-Aged Beer	6 Gallons	1.07	1.012	7.6	30.17	34.88 °L	201	1
Author: CBeevers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 10/1/2023 1:45 PM Notes: Prior to brew day, freeze cranberries, cherries, and raspberries. On brew day add oak chips to clean mason jar and cover in bourbon.
Janet's Brown Ale	Wood-Aged Beer	5.5 Gallons	1.071	1.013	7.63	54.61	20.72 °L	235	0
Author: Craft Solutions Boil Size: 7.53 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2023 3:25 PM Notes:
Block Party 2023 Ale	Wood-Aged Beer	5.5 Gallons	1.079	1.018	7.97	27.55	11.74 °L	352	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 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: -12 psi Creation Date: 10/26/2022 7:46 PM Notes:
Oak Aged Black Lager	Wood-Aged Beer	4 Gallons	1.09	1.014	10	29.5	41.72 °L	516	0
Author: chewyheel Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/6/2022 7:58 PM Notes: 1.5 ounces medium toast French oak chips added after fermentation was complete right to primary fermenter, let them sit for 3 days before removing. Bottled a few days later. Pitched 2 packs of 34/70 into wort.
ETBG Barreled Porter	Wood-Aged Beer	5.5 Gallons	1.085	1.024	8.04	104.87	39.59 °L	558	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 70 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: 3/3/2021 6:49 PM Notes:
Brewski's Bitchin' Bourbon Brown V2	Wood-Aged Beer	5.5 Gallons	1.091	1.023	8.9	24.34	19.53 °L	631	2
Author: GuzBrew Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2019 7:29 PM Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends.
Belgian Imperial Hefeweizen Tequila Barrel Aged	Wood-Aged Beer	5 Gallons	1.079	1.018	7.93	47.41	4.48 °L	714	0
Author: AGbrewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 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: 10/10/2019 4:10 PM Notes: Need a 2000 mL starter. After Racking to Secondary, add Tequila soaked cubes.
Bourbon Barrel Ale	Wood-Aged Beer	5 Gallons	1.076	1.017	7.67	20.79	18.72 °L	2.4K	4
Author: freedrew44 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 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: 7/31/2014 2:47 AM Notes:
Palo Santa Marron Clone	Wood-Aged Beer	5.25 Gallons	1.078	1.019	7.69	69.36	32.38 °L	639	0
Author: Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2018 2:06 PM Notes:
Night Train 3	Wood-Aged Beer	5 Gallons	1.08	1.02	7.91	88.71	13.39 °L	434	0
Author: RustyBarrelHomebrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 66 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: 9/30/2017 1:01 PM Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056. anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine....
MOON GRAVY	Wood-Aged Beer	11 Gallons	1.088	1.02	8.88	63.28	38.96 °L	1.3K	2
Author: sdrum3@gmail.com Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2017 6:20 AM Notes: Aged in Balcones barrel for 3 months
Vanilla Sweetbeard	Wood-Aged Beer	3.5 Gallons	1.093	1.016	9.99	53.19	50 °L	1.1K	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2015 1:33 AM Notes:
Night Train 2	Wood-Aged Beer	5 Gallons	1.08	1.02	7.87	88.96	13.35 °L	1.3K	0
Author: RustyBarrelHomebrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 10/3/2015 4:34 PM Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used last year. if that not available can use 1056
Wine Not	Wood-Aged Beer	6.5 Gallons	1.106	1.03	10.01	82.36	11.28 °L	1.2K	0
Author: Cort House Brew Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.081 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2015 12:58 AM Notes: Pitch on yeast cake of Scottish 92 shillings With corn sugar OG=1.106
Smokey Maple?	Wood-Aged Beer	10 Gallons	1.084	1.016	8.94	30.9	11.82 °L	889	1
Author: I love Beer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.112 Efficiency: 80 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2015 1:28 AM Notes:
Dragons Milk Clone	Wood-Aged Beer	5.5 Gallons	1.103	1.027	10.04	28.98	40 °L	5.2K	2
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.076 Efficiency: 75 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2015 5:29 PM Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month. Primary for 3-4 weeks Secondary on oak 2-3 weeks Transfer off oak and Bulk age 4-6 months
Night Train	Wood-Aged Beer	4 Gallons	1.078	1.019	7.67	133.42	16.33 °L	472	0
Author: RustyBarrelHomebrewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 50 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: 1/14/2015 11:11 AM Notes: recipe taken pretty much exactly from http://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/ most of the beer was aged on cognac soaked oak cubes.
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