Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vic Park Clone	American Pale Ale	23 Litres	1.054	1.016	4.94	35.8	5.09 °L	566	0
Author: Water'n'Wine Truro Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 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: 9/17/2020 1:06 PM Notes:
Oatmeal Stout	Oatmeal Stout	350 Litres	1.046	1.012	4.51	17.84	32.22 °L	566	0
Author: Boil Size: 380 Litres Boil Time: 75 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.14 bar Creation Date: 8/30/2022 4:40 PM Notes:
First IPA	English IPA	25 Litres	1.054	1.014	5.32	42.13	4.11 °L	566	0
Author: Boil Size: 31.18 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.26 bar Creation Date: 6/29/2022 5:10 PM Notes:
Métier Black Stripe Coconut Porter	Robust Porter	5.5 Gallons	1.051	1.01	5.45	32.96	50 °L	566	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.094 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: 6/7/2022 7:19 PM Notes: Mill the grains and mash at 154°F (68°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops and Irish moss according to the schedule. After the boil, chill the wort to 68°F (20°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). After fermentation is complete, transfer to secondary and add toasted coconut chips and condition for 5 days or until desired coconut flavor is achieved. Then crash, package, and carbonate. Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.056 FG: 1.014 IBUs: 32 ABV: 5.5%
Regiment Stout	Sweet Stout	70 Gallons	1.066	1.017	6.43	20.81	46.52 °L	566	1
Author: Brew&Bottle Boil Size: 72 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 75 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: N/A Creation Date: 11/28/2021 6:06 PM Notes:
Panoramix	Robust Porter	17 Litres	1.052	1.013	5.09	33.53	34.69 °L	566	0
Author: Ale Hop Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 3 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: 11/10/2021 6:03 AM Notes:
Prajak Park Stout	Oatmeal Stout	10 Litres	1.057	1.014	5.57	29.75	34.22 °L	566	0
Author: NarawitLok Boil Size: 13.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/4/2021 2:56 PM Notes:
Supermassive Black Hole - Imperial Stout (8L)	Russian Imperial Stout	10 Litres	1.1	1.024	10	50.64	37.9 °L	566	0
Author: AJO7730 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 64.7 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 34.7 g Creation Date: 9/24/2021 5:54 AM Notes: 1. Prepare the Windsor English Yeast in 100mL of warm water in a 500mL Schott bottle. Allow to rest until added to the wort. 2. In a 25L saucepot, add 10L of water and adjust the water chemistry as specified. Ensure the pH is 5.0. 3. Heat the water to 50 degrees and recirculate. Line the pot with the BIAB Lining bag to allow for an open grain setup. 4. Crack the base grains first and add these to the pot and begin the mash schedule with the protein rest. In the last 50 minutes of the mash, add the specialty grains. Do not allow the temperature to exceed 76 degrees Celsius. 5. Remove the grains at the end of the mash schedule and place into a separate pot to sparge with 4L of water heated to 75 degrees Celsius. Add the runoff to the wort and begin to boil the wort to 100 degrees Celsius. See note. 6. Once the wort is boiling, add the hops and follow the hop schedule for 60 minutes. 7. At 15 minutes till the end of the boil, add the nutrients, sugar, honey and whirlfoc. Place the chilling coil into the boil and allow it to sterilize, ready for cooling. Prepare the Ice at this point as well. 8. At the end of the boil, immediately begin chilling the wort. 9. Once the wort has reached 18-20 degrees, transfer via the recirculation pump to a clean and sterilized SS 9.5L Corny Keg. Close and aerate the wort by shaking for at least 1-2 minutes, occasionally opening the PRV to allow in air. 10. Add the yeast to the wort and seal the fermenter. Use a Spunding valve set to 10 PSI (lower pressure). Ferment for 2 weeks undisturbed. At the same time, place 1 Cinnamon Stick, 1 Vanilla bean and 200g of Raisins into a Mason Jar container and cover with Vodka. Place this in the fridge at 4-6 degrees Celsius until step 12 is required. Make sure the Cinnamon and Vanilla are below the raisins. Make sure the Mason Jar is sterilized before use. 11. At the 2 week mark, reduce pressure to 5psi for the first day after 2 weeks. The following day, reduce pressure to 1psi and allow 2-3 hours of equalization. 12. Take the Soaked Raisins and blend them into a puree without the Cinnamon Stick and Vanilla bean. Sterilize the food processor before pureeing the raisins. Make sure that the Cinnamon and Vanilla are sitting in a sanitized container until adding. Sanitize hands as well. Add the Puree, Dry Hops, Chocolate Nibs, Vanilla Bean and Cinnamon stick to a hop spider and close. Open the fermenter once equalized and drop in the hop spider. Close the fermenter immediately after doing this. 13. Prepare a solution of 50mL Coffee espresso and 50g of Table sugar and stir until all dissolved. Add ice to chill to around 20 degrees or less. Then, top up to no more than 200mL and pressure transfer into the keg to begin a secondary fermentation. Allow to ferment for a further 4 weeks at 20psi (higher pressure). 14. After 3 months of total fermentation, taste test the Stout by withdrawing and chilling under CO2 pressure in the fridge. Serve by tap to observe bubble formation. 15. Ideally, Age the Stout for 6 months and taste test after this point. The stout can then be pressure transferred into a clean and sanitized SS 9.5L Corny Keg with the Trub left behind and discarded. *Note* *Due to this being a small batch, sparging can occur over the wort with a colander, as the sparge water passes through the grain bed, dripping back into the wort*
Alican's APA	American Pale Ale	23 Litres	1.061	1.011	6.56	39.08	10.02 °L	566	0
Author: AlicanMD Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.052 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: 12/12/2020 8:37 AM Notes:
My Oatmeal Cookie Stout	Sweet Stout	6 Gallons	1.099	1.021	10.29	22.97	50 °L	566	0
Author: JustMe Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 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: 11/16/2020 10:29 PM Notes: Soak 2 vanilla beans and 1 teaspoon of cinnamon in 4 oz. of dark rum or vodka for 1 day before you add them to the secondary
IPA	American IPA	5.5 Gallons	1.063	1.012	6.94	72.75	6.22 °L	566	0
Author: Hoosier2137 Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2015 5:35 PM Notes:
Salted Carmel Mocha Stout	Sweet Stout	5.2 Gallons	1.06	1.018	5.46	21.99	30.68 °L	566	0
Author: AdamCrum Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2020 4:18 AM Notes:
Juleøl 2018	American Brown Ale	20 Litres	1.068	1.013	7.25	40.91	20.62 °L	566	0
Author: Holkedalen Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: Sukkerlake Priming Amount: 6.15 g/l Creation Date: 9/5/2018 11:20 AM Notes: Gjæring 14 dager på 19 grader. Basert på 7 Fjell Vinter: is a dark and malty ale, with notes of caramell and dried fruits. The hops contribute with a round bitterness and fruity hints of citrus and spruce. Rich, warming and refreshing at the same time.
Russian Imperial Stout	Russian Imperial Stout	6 Gallons	1.107	1.022	11.14	81.63	36.67 °L	566	5
Author: odd duck Boil Size: 9.8 Gallons Boil Time: 120 Boil Gravity: 1.066 Efficiency: 85 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2018 6:31 PM Notes: ferment at 65 for a week or so then raise to 70 for a couple of weeks rack to bright tank add 0.5 oz american medium oak chips soaked in Jim Beam Vanilla Bourbon, for 21 days or so and package 2 - 2.5 liter starter with 2 packs of WLP001 - estimated 521 billion cell
Club RIS	Russian Imperial Stout	240 Litres	1.092	1.023	9.09	56.9	50 °L	566	0
Author: Serge Marx Boil Size: 320 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 70 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: 7/26/2017 11:59 PM Notes:
Immanuel	English IPA	5 Gallons	1.055	1.016	5.15	42.22	9.94 °L	566	0
Author: Mortzor Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 66 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2017 7:03 PM Notes:
Roled Rat	Oatmeal Stout	23 Litres	1.059	1.014	5.9	30.46	33.2 °L	566	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2017 8:17 AM Notes:
Carambale	American Pale Ale	37 Litres	1.049	1.012	4.8	38.68	8.8 °L	566	0
Author: Svevarn Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 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: 10/12/2015 7:59 AM Notes:
Smoked Porter	Brown Porter	15 Gallons	1.063	1.016	6.22	36.09	34.49 °L	566	1
Author: Trey723 Boil Size: 17.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 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: 6/29/2015 10:06 AM Notes:
Oct Brown V1	American Brown Ale	19 Litres	1.062	1.021	5.43	33	26.33 °L	566	0
Author: Brewstore Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.5 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: 6/4/2015 1:26 PM Notes:
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