Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Knusern	Russian Imperial Stout	25 Litres	1.133	1.023	14.47	82.11	50 °L	501	1
Author: EGELAND Boil Size: 32 Litres Boil Time: 120 Boil Gravity: 1.104 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: Table sugar Priming Amount: 140g Creation Date: 8/25/2018 8:57 AM Notes: 2 step mash: Step 1: 24L Mash water 7Kg Grains Mash 66C 60min 10.3 L Sparge water Step 2: 28L Mash water 7Kg Grains Mesk 66C 60min Mash 78C 10min 10.3 L Sparge water Pre Boil 32L Top up 3L after 60min boil (!!!) Finished volume (L) 25 Grain (kg) 14 Mash Water (L) 24 Mash thickness 3.6 Loss to grain (L/kg) 0.9 Loss to boil (L/hr) 5 Boil time (h) 2 Top-up Water (L) 0 Loss to grain total 12,6 (Grain x 0.9) Post Mash Volume 11,4 (Mash Water - Loss to grain) Loss to boil total 10 (Loss to boil x boil time hrs) Before sparge: 1,4 (Post mash - lost to boil) Sparge water (L) 23,6 (Finished volume - before sparge) Pre Boil (Max32L): 35! 3L Moved to top up water Total water 47,55
Big Red Fireside Barleywine	American Barleywine	3 Gallons	1.11	1.026	11.05	50.01	13.19 °L	501	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.083 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: 9/21/2018 10:07 PM Notes:
Pivovar Proud Barrel-Aged Brut IPA	American IPA	5.5 Gallons	1.087	1	11.44	22.47	4.48 °L	501	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.16 Efficiency: 78 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: 6/20/2023 7:20 PM Notes: Mill the grains and mash in at 115°F (46°C), mixing in amyloglucosidase. Raise to 122°F (50°C), rest 5 minutes; raise to 142°F (61°C), rest 70 minutes; raise to 162°F (72°C), rest 30 minutes; then raise to 169°F (76°C), rest 20 minutes, and mash out. Recirculate until the 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, depending on your evaporation rate. Boil for 75 minutes, adding hops, sugar, and nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling to 185°F (85°C) if possible, and add the whirpool hops. Allow 30 minutes to steep and settle. Chill to about 68°F (20°C), aerate the wort, pitch the yeast, and add amyloglucosidase. After 24 hours, cool to 63°F (17°C) and ferment as long as needed to reach target gravity (1.000); add dry hops a few days before crashing. Cold crash for 1 week before racking into a white-wine barrel (or into a secondary fermentor with some French oak cubes soaked in white wine). Age on oak for 8 months, then rack, package, and carbonate to about 2.5 volumes of CO2. BREWER’S NOTES Malt: Proud uses the pale malt from Pilsner Urquell’s own malthouse on the brewery grounds in Plzeň. Use Czech malt if you can get it. Hops: In recent batches, Proud has been using Unique, a limited-edition hop blend from Hopsteiner in Germany, featuring a mix of many experimental German aroma hop cultivars, as well as a varying blend of U.S. aroma hops. Feel free to sub in your favorite floral and fruit-forward hops; the goal here is an aroma that evokes and accentuates white wine (think floral with sweet fruits such as white grape, melon, and kiwi). Regardless which varieties you use, the aroma from the whirlpool and dry hops will round and meld with the wine and barrel character over time. Yeast: Note that CBC-1 is a “killer” yeast; it secretes a toxin that kills most beer yeasts, which are “killer-sensitive.” For this beer, we co-pitch both strains. Nottingham is more active at the start of fermentation, then CBC-1—which has a higher alcohol tolerance—finishes the job. CBC-1 doesn’t ferment maltotriose, but it’s no problem to achieve 100 percent real fermentation thanks to the enzymes. Enzyme: Amyloglucosidase, also known as glucoamylase, is an enzyme that breaks down starches into simpler sugars, increasing attenuation for a drier beer. Commercially available products include Amylo 300 and White Labs Ultra-Ferm. Follow the instructions because dosage varies by product. Barrel: Proud has most recently aged this beer in pinot blanc–wine barrels. If using oak cubes, soak a few ounces of cubes in white wine for a week or two before using in the beer.
Sõitsin Humalatega Seina Maha	American IPA	27 Litres	1.101	1.017	11.05	184.87	8.8 °L	501	0
Author: LeiQ Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.078 Efficiency: 70 Mash Thickness: 2.38 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: 7/31/2019 12:39 PM Notes: Vett 14 liitrit peale, aega selleks 1tund ja 15 minutit kokku 35 liitrit enne keetu
I Do Brew	American Barleywine	5.5 Gallons	1.131	1.03	13.22	81.19	15.96 °L	501	0
Author: Joswey Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.079 Efficiency: 60 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 8/6/2019 7:19 PM Notes:
Quad NEIPA - Nerso	Specialty IPA: New England IPA	120 Litres	1.141	1.033	14.19	0	8.98 °L	501	0
Author: Minnesota Brewing CO Boil Size: 150 Litres Boil Time: 60 Boil Gravity: 1.113 Efficiency: 70 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: 8/9/2019 6:25 PM Notes:
Julio XX X	Belgian Golden Strong Ale	200 Litres	1.107	1.016	12	20.71	5.25 °L	501	0
Author: Cerveza Toro Boil Size: 200 Litres Boil Time: 60 Boil Gravity: 1.107 Efficiency: 80 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: 6/9/2020 11:32 PM Notes:
Time For Mead	Semi-Sweet Mead	7 Gallons	1.157	1.008	19.52	0	20.53 °L	501	1
Author: Karissa & Robert Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.219 Efficiency: 72 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: 5/15/2021 12:29 AM Notes:
Belgian Dark Strong Ale	Belgian Dark Strong Ale	5.5 Gallons	1.11	1.021	11.71	38.23	21.74 °L	501	1
Author: odd duck Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2022 5:39 PM Notes: Pitch yeast and ferment at 68F, allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). 2 step yeast starter using 2 packages of WLP 530 Abby ale yeast 3 liter and 2 liter starters
Whiskey	No Profile Selected	45 Litres	1.085	1	11.16	0	5.8 °L	501	0
Author: Johnnaxos Boil Size: 50.5 Litres Boil Time: N/A Boil Gravity: 1.085 Efficiency: 58 Mash Thickness: 2 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: 1/24/2023 4:15 PM Notes:
Westy 12 Clone	Belgian Dark Strong Ale	6.5 Gallons	1.105	1.021	11.01	11.61	23.65 °L	501	0
Author: branlewalk Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.228 Efficiency: 70 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: 4/19/2022 2:54 AM Notes: https://www.homebrewtalk.com/threads/westvleteren-12-clone-multiple-award-winner.500037/
BIKINI	American IPA	20 Litres	1.027	1.007	2.62	56.76	5.83 °L	500	0
Author: Telimektar Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 54 Mash Thickness: 3.65 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: 3/28/2024 10:55 AM Notes:
Down The Locale	Ordinary Bitter	11 Litres	1.034	1.011	3.03	33.55	10.58 °L	500	0
Author: Haegin Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 23 ° C Priming Method: Cane sugar Priming Amount: N/A Creation Date: 8/20/2016 6:05 PM Notes:
GaryMac's German Wheat	Weissbier	5.5 Gallons	1.033	1.007	3.34	5.1	3.58 °L	500	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.2575 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: 2/20/2024 5:43 PM Notes: Open fermentation for 3 days. Transfer to secondary fermenter (car boy) - 5 days.
Middle Mild	Dark Mild	20 Litres	1.038	1.013	3.24	23.37	20.62 °L	500	2
Author: ColinChurchward Boil Size: 25.66 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 5/31/2023 12:19 PM Notes: # Middle Mild A traditional English dark mild. Easy going but plenty of taste! ## Malt An English base malt is used with 10% dark crystal, 9% dextrin, 2% Amber and 3% black malt. The dextrin malt will add some body and the black malt was added for extra colour and light roasty flavours. Mash temperature all the way up to 70C to leave some malt sweetness to the finished beer. ## Hops Challenger for a smooth bitterness and Goldings used for a traditional English hop flavour. ## Yeast Wyeast 1099 Whitbread stain used to leave some body on this small beer. Fermented at 21C without any pressure. This strain is fairly will ferment quickly and will produce some esters. ## Other notes Can be bottled or transferred to keg but don't overdo the carbonation as lower alcohol beers tend to suffer more. Also, the acidity with take away the sweetness from the malt
Low And Lazy Low ABV IPA	American IPA	23 Litres	1.02	1.007	1.76	12.02	3.14 °L	500	1
Author: Barney BB Boil Size: 27 Litres Boil Time: 30 Boil Gravity: 1.017 Efficiency: 65 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: 1/24/2022 1:38 AM Notes:
Doctor	Kölsch	10.5 Gallons	1.047	1.047	0.04	25.14	3.23 °L	500	0
Author: locobrewer Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 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: 6/8/2021 10:27 PM Notes:
Pilsen Lager 20bbl	German Pilsner (Pils)	2400 Litres	1.006	1.001	0.57	0	0.57 °L	500	0
Author: Diacetilo Boil Size: 2500 Litres Boil Time: 60 Boil Gravity: 1.006 Efficiency: 88 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: 2/7/2019 2:45 PM Notes:
Pumpkin	Fruit and Spice Beer	5.5 Gallons	1.009	1.002	0.89	0	1.28 °L	500	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.007 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: 8/26/2018 2:34 AM Notes:
Light Lager	American Light Lager	21 Litres	1.028	1.007	2.68	15.46	3.3 °L	500	0
Author: Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.022 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2018 11:14 PM Notes:
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