Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Weizenbock	Weizenbock	5 Gallons	1.069	1.017	7.14	28.81	17.54 °L	2K	0
Author: swwright Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2013 8:27 PM Notes: Starter - 25.5 cups water, 6.375 cups DME Rinse grain bag with 5 quarts water. LME is late addition. Add at 5 minutes before flameout.
Samuel Smith Imperial Stout	Russian Imperial Stout	15 Litres	1.085	1.017	8.93	53.36	36.95 °L	2K	0
Author: DCBrew Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.058 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: 4/16/2021 7:18 PM Notes:
BB053 Raspy Catharina	Catharina Sour	19 Litres	1.051	1.009	5.47	7.42	3.79 °L	2K	0
Author: Bachess Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/1/2020 12:57 PM Notes: Kettle sour: In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur Terug in de kookketel met ph 3.65 Bij koken is de ph 3.54 ----------------------------------------- Catharina Guajava (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.008 IBU = 9 SRM = 3 ABV = 5.2% Ingredients 6 lbs. (2.7 kg) Pilsner malt 3 lbs. 8 oz. (1.6 kg) wheat malt 3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids) 5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed (3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota) SafAle US-05 or other clean, highly attenuative ale yeast 78 cup corn sugar (if priming) Step by Step Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash. This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish. Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.
Humpty Dumpty English Bitter	Ordinary Bitter	5.25 Gallons	1.035	1.01	3.33	49.47	4.3 °L	2K	1
Author: kmacwilliam Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 3.5 oz Creation Date: 3/22/2019 8:56 PM Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The tem­perature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop dur­ing this time. Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally. Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C). Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I). Bring the sweet wort to a boil and add the rapidura or invert sugar and boil­ing hops and boil for 50 minutes. Add the Irish moss and boil for 5 more min­utes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C). The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of sus­pension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).
Blondie	Blonde Ale	21 Litres	1.045	1.009	4.68	24.78	3.91 °L	2K	2
Author: GFHomebrew Boil Size: 28.6 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: 7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2017 9:13 AM Notes:
Coffee Stout	American Stout	5.5 Gallons	1.089	1.024	8.45	34.33	45.88 °L	2K	0
Author: Brew Lab Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 10/17/2015 3:23 PM Notes:
D9D Rogue Chocolate Stout ▲▲ 03.04.16	American Stout	5.5 Gallons	1.067	1.022	5.92	34.01	33.73 °L	2K	1
Author: dkcollier@yahoo.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2015 7:49 PM Notes: ♦ BREW DATES: Date: Brew Day • 03.04.16 Gravity End of Boil (OG) • 1.067 Gravity (FG) • 1.022 Date: Pitch Yeast Day • 03.05.16 Date: Keg Day • 03.27.16 Drafted Who’s House • Dan ♦ SESSION NOTES: It's great!! I'll be repeating. Added 6 oz. Midnight Malt at 10min boil @168° Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer. All-Grain - Yooper's Oatmeal Stout http://www.homebrewtalk.com/showthread.php?t=210376 HomeBrewersAssoc:Rouge Chocolate Stout http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/ Beer Smith Recipes:Rouge Chocolate Stout http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone ♦ STANDARD BREWING NOTES: ♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer ♫Add 2 drops Fermcap before adding grain. ♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour. ♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line. •Dark beers – Add x tablespoon Calcium Carbonate •IPA beers – Add 5 tablespoon Gypsum for IPA WAKE UP!!!!!! 15 minutes – Add immersion chiller 15 minutes - Add Whirlfloc 10 minutes – Add 1 teaspoon Yeast Nutrient last ♦ Check to see if fermentation tank nozzle is pointed upwards ♦ The Decoction Method All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include: 95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts 127F (52C) – Protein rest 145F-153F (63-67C) – Beta Amalyse Rest 158-167F (72-75C) – Alpha Amalyse Rest ♦ KEGGING NOTES: Purge oxygen with CO2 Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales ♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Saison With Brett By Brett And Lacto	Mixed-Style Beer	5.5 Gallons	1.047	1.008	5.13	21.78	3.26 °L	2K	0
Author: bmaasen86 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 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: 1/30/2016 2:16 AM Notes:
Blood Orange IPA	American IPA	10.75 Gallons	1.065	1.011	7.13	64.98	9.35 °L	2K	0
Author: mytdil6 Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 80 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2016 3:04 PM Notes:
Moose Juice	American IPA	5.5 Gallons	1.062	1.016	6.03	60.99	8.2 °L	2K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 68 Mash Thickness: 2.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2017 12:22 PM Notes:
Maple Chaga / Coffee Vanilla Chaga	American Amber Ale	11 Gallons	1.058	1.012	5.97	48.66	12.79 °L	2K	1
Author: Neptunez Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2017 3:23 PM Notes: Added Chaga at flameout. Added maple syrup to one keg (7 oz per 5 gal). Reasoning was this thread: http://discussions.probrewer.com/showthread.php?3722-Maple-Syrup Soaked 0.5 oz coffee beans (Ethiopian Sidamo coarse grind) and 1.5 vanilla bean in vodka just enough to cover them, then added to the other 5 gal keg with oak chips. Yeast harvested from Blonde Ale (6th gen Nottingham).
Honey Amber Ale	American Amber Ale	1.5 Gallons	1.225	1.034	24.98	0	37.01 °L	2K	1
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/1/2020 9:38 PM Notes:
#54 Saison Wyeast 3711 (FM 21)	Saison	28 Litres	1.05	1.008	5.49	30.84	4.07 °L	2K	1
Author: Stellenbosch Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 2:21 PM Notes: starter 60h. after addition of it to the wort it started fermentation after a few hours. 28L of wort, d = 1.051 FG = 1.009. Bottled straight from the fermenter after 14 days of primary and cold crash.
Wort Recipe	American Light Lager	5 Gallons	1.041	1.01	4.08	0	4.38 °L	2K	0
Author: Josh Karten Boil Size: 7 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: 1/23/2017 2:11 AM Notes:
Vandal Eyes PA	American IPA	5 Gallons	1.072	1.018	7.08	74.21	9.22 °L	2K	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 6/18/2015 2:09 AM Notes:
15A - Irish Red	Irish Red Ale	24 Litres	11.285	3.132	4.35	23.67	13.84 °L	2K	1
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 10.4 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2018 8:14 PM Notes:
Hops & Hounds Barley Wine	English Barleywine	10.5 Gallons	1.105	1.029	11.1	50.66	30.66 °L	2K	0
Author: futur3h4wk Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.092 Efficiency: 50 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2015 9:43 PM Notes: Boil hard for 90 min
Old Rasputin Clone	Russian Imperial Stout	5.5 Gallons	1.091	1.026	8.46	68.95	40 °L	2K	1
Author: Bier Freund Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2014 9:58 PM Notes:
Presidente	International Pale Lager	5 Gallons	1.063	1.008	7.19	15.18	2.87 °L	2K	1
Author: oliver.c Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.104 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: 5/15/2020 6:46 PM Notes:
Peached Upon A Shining Star Pale Ale	American Pale Ale	3 Gallons	1.08	1.019	8.01	54.32	7.61 °L	2K	1
Author: itinerantbrewer Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 6/22/2012 7:15 PM Notes:
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