Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Barley Wine Browers ACT 9/8/17	American Light Lager	20 Litres	1.11	1.027	10.81	61.03	19.41 °L	557	0
Author: StefanoR Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.077 Efficiency: 64 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: 8/9/2017 8:25 PM Notes:
Marshmallow Stout	Russian Imperial Stout	5.5 Gallons	1.129	1.035	12.3	65.54	46.47 °L	557	2
Author: ggram Boil Size: 10.3 Gallons Boil Time: 180 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 1 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: 5/11/2023 9:45 PM Notes:
Brownie Wine	English Barleywine	10 Gallons	1.099	1.021	10.27	46.3	44.18 °L	557	0
Author: Boil Size: 12.01 Gallons Boil Time: 75 Boil Gravity: 1.083 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: 9/15/2022 8:22 PM Notes:
Supermassive Black Hole - Imperial Stout (8L)	Russian Imperial Stout	10 Litres	1.1	1.024	10	50.64	37.9 °L	557	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*
KBS Clone	Imperial Stout	5 Gallons	1.099	1.019	10.48	66.81	50 °L	557	0
Author: Sudweeks Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 75 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: 4/8/2019 2:41 PM Notes: Mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.5 oz toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months. Mini-mash Option To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil.
Raspberry Country Wine	Fruit Cider	1 Gallons	1.1	1.002	12.78	0	1.49 °L	557	0
Author: Brew Cat Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.1 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2018 9:04 PM Notes: Cote de Blanc yeast
#12 Doppelbock	Doppelbock	9.5 Litres	1.097	1.019	11.29	20.19	28.89 °L	557	0
Author: Mogad Boil Size: 3.5 Litres Boil Time: 60 Boil Gravity: 1.083 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2018 1:16 PM Notes: Dark DME is actually Briess Traditional Dark (54% munich 10L, 30% base malt, 13% caramel 60L, 3% black malt). This won't work with other dark DME. Pitch at lager temperature, move to room temperature after 6-10 days. Rack to secondary after 3 weeks in primary. Do not lager.
Ind. Stout	Sweet Stout	21 Litres	1.037	1.009	3.66	22.05	35.42 °L	556	0
Author: omerhdd Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 59 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2018 10:48 PM Notes:
587 Blond Ale	American Light Lager	25 Litres	1.035	1.006	3.8	10.84	3.11 °L	556	0
Author: RafaHorse Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2018 5:48 PM Notes:
SMaSH Ale	American Light Lager	5.5 Gallons	1.036	1.009	3.56	95.7	5.57 °L	556	0
Author: quella627 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 35 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: 12/22/2018 6:30 PM Notes:
Solemnitas	Ordinary Bitter	21 Litres	1.038	1.009	3.79	28.45	8.35 °L	556	0
Author: Tadeo 2 Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 55 Mash Thickness: 3.1 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: 2/9/2019 3:54 PM Notes:
Summer Ale	Cream Ale	255 Litres	1.036	1.01	3.38	10.81	2.5 °L	556	0
Author: PepinhoBeer Boil Size: 269.35 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 85 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.04 bar Creation Date: 11/24/2020 3:40 PM Notes:
American Red Ale	Irish Red Ale	6.5 Gallons	1.034	1.007	3.52	29.53	10.29 °L	556	0
Author: Storepeter Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2017 11:20 AM Notes:
Test IPA	American IPA	5.5 Gallons	1.02	1.004	2.13	55.52	10.56 °L	556	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.015 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2017 9:05 PM Notes:
Ernte Beer 2G Limited Release	Oktoberfest/Märzen	2.25 Gallons	1.031	1.005	3.41	21.6	4.15 °L	556	0
Author: Thebeernicorn Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2022 3:48 PM Notes:
Gulo Goodness	American Light Lager	5.5 Gallons	1.032	1.004	3.65	7.54	2.59 °L	556	1
Author: AVE_Rage Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.027 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: 1/26/2023 8:50 PM Notes:
Awesome Recipe	Experimental Beer	5 Gallons	1.013	1.003	1.27	0	3.52 °L	556	0
Author: HH-BREWS Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.009 Efficiency: 35 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: 5/10/2016 3:19 AM Notes:
Mel Ale	No Profile Selected	34 Litres	1.028	1.007	2.72	0	3.84 °L	556	0
Author: Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 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: 6/13/2023 2:39 PM Notes:
Jenny	Cream Ale	2.5 Gallons	1.034	1.008	3.41	13.23	3.01 °L	556	3
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 67 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 2/26/2024 9:15 PM Notes:
Scottish Heavy 2024	Scottish Heavy	3 Gallons	1.039	1.01	3.84	18.56	19.03 °L	556	0
Author: RCB Boil Size: 4.53 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: 1.75 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: 5/5/2024 8:01 PM Notes:
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