Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dry Paddy Porter	British Strong Ale	10 Litres	1.047	1.012	4.6	0	31.43 °L	414	0
Author: Paul Cooke Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.039 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: 3/11/2021 8:31 AM Notes:
Amber Jawn	American Amber Ale	2.5 Gallons	1.056	1.01	6.02	33.14	14.9 °L	414	0
Author: Sipnotic Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/19/2024 10:57 PM Notes: Left last hop addition for 20 mins before chilling- definitely giving it more bitterness than predicted.
Pale Ale	American Pale Ale	65 Litres	1.049	1.012	4.84	24.46	5.57 °L	414	0
Author: SaxonHerman Boil Size: 69.98 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 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: 11/11/2023 2:22 AM Notes:
Tropical Stout	Tropical Stout	21 Litres	1.059	1.011	6.4	39.1	36.71 °L	414	0
Author: Richamd Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/22/2023 4:20 AM Notes:
Tropical Stout	Tropical Stout	12 Litres	1.087	1.016	9.33	46.72	50 °L	414	0
Author: Boil Size: 15.595 Litres Boil Time: 80 Boil Gravity: 1.067 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 69 g Creation Date: 1/8/2023 8:43 PM Notes: Ferment at 18C an let it rise freely to 21C. Transfer to bottle or keg and carbonate to 2.3 vol of CO2.
#7 Simpson's Best	British Strong Ale	11 Litres	1.067	1.016	7.03	50.16	27.85 °L	414	1
Author: Matt_of_the_stouts Boil Size: 15 Litres Boil Time: 45 Boil Gravity: 1.063 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 73.7 g Creation Date: 12/17/2022 3:55 PM Notes:
American Blonde Ale (for Fruiting)	Blonde Ale	3 Gallons	1.051	1.009	5.52	18.89	5.2 °L	414	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 1/26/2022 1:05 AM Notes: Secondary into 2 1.5 gal batches: 1) 4LB Wegmans frozen Mango, Straw, Pineapple and Peaches 2) 24 oz Rasp, 12 oz Pineapple, 12 oz Peach bottle 1/22/22
Mystic Otter	American Pale Ale	7 Litres	1.04	1.008	4.15	64.37	4.16 °L	414	0
Author: Obscure Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/24/2021 6:28 PM Notes:
English Pale Ale (Session)	American Pale Ale	20 Litres	1.051	1.013	4.99	40.04	8.29 °L	414	0
Author: AJO7730 Boil Size: 37.87 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 15 ° C Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 10/16/2021 1:02 AM Notes: 1. Prepare 25L of Water adjusted to the correct water chemistry with a pH of ~5.2. Recirculate water with pump. Do not use SS coil for inlet since you are using a BIAB. 2. Crack the grain into a BIAB bag and tie shut. 3. Heat water to the protein rest temperature and begin the mash process by adding the grain. Follow the mash schedule. 4. Heat 5L of sparge water to 76 degrees C that has been pH adjusted to 5.0. Remove grain after mash schedule is completed and sparge. Return runoff to the mash tun. 5. Boil the mash to 100 degrees and begin the hopping schedule. 6. At 15 minutes till the end of the boil, add all the adjunct ingredients and sugars. Add the immersion chiller adn ensure ice is purchased and ready for chilling. 7. At flameout, start the immersion chiller and cool down the wort to 18 degrees C or less. 8. Pump the wort into a clean and sanitized fermenter. Aerate by shaking for 2 minutes. 9. Sanitize and open the S-04 Yeast and add two packets to the wort. Place 70g of Cascade and 55g of Centennial hops into a hop sock with two neodynmium magnets. Place this on the inside of the fermenter and attach with an external magnet. This can be dropped into the wort once the Krausen forms. 10. Ferment at 15 degrees for 14 days at 15psi. Add the hops at day 2. 11. Cold crash at 4 degrees C for 3 days and pressure transfer to remove the trub from the beer. 12. Serve at 4 degrees and 0.5bar.
Sabro / Azacca On Pils Nov 22	Australian Sparkling Ale	21 Litres	1.05	1.011	5	52.59	3.64 °L	414	0
Author: Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2021 4:33 AM Notes: Brew day: Weds 30th Nov Strike water 26L in at 71c, heat on at 8:15am Grain in for 90 mins at 9am Stirred at 9:30am / 9:45am / 10:10am / 10:30am Up to 77c for 10 mins Grains out. Pre-boil vol 24L started at 11:20am Got stuck on a call so all the timings got waylaid 90 (should have been 60)mins - 20g Azacca in at 11:20am 10 mins - 30g Azacca in at 12:32pm 5 mins - whole whirlfloc in at 12:37pm 0 mins - 20g sabro in at 12:42pm Flameout: 12:42pm Final vol: 19L Topped up to 21.5L Immersion chiller to 42c, added ice packs, went to meeting, by 3:40pm down to 19c. More ice packs. Pitched yeast at 4pm 30/11, 15.5c. Starting low so it can climb Ambient temp 22.4c OG - 1.051 Spunding valve completely open Day 1 - fermentation began, got up to 20c, spunding open Day 2 - up to 20.6c. Perfect. Closed spunding valve, maintaining 5PSI Day 3 - closed valve at midday and PSI had only risen 2.5PSI so 4pm dry hopped for 3 days. Day 5 - Was spunding at 7PSI (corrected) so 8am closed completely. So not sure if still fermenting or finished... Day 6 Tues 6th Dec was still fermenting so too soon to cold crash Day 7 Weds 7th Dec - 11am cold crash for 24 hours once stabilised Day 8 Thurs 8th Dec - 11am add finings Finings: Gelatine finings. 1/2 tsp finings in 1/4 cup water, microwaved to 63c in 7 second bursts, added to the crash-chilled beer. Take an FG Gelatine fine for 48 hours - Day 9 Sat 9th Dec am - Keg and pressure to 30PSI FG uncorrected 1.026 / 1.027 FG corrected 5.06% = 5% Previous batch: Taste: definite sabro coconut lead, it's good, light coloured pils. FInal ABV: 4.3% as planned!
Dark Mild	Dark Mild	10 Litres	1.036	1.01	3.37	24.05	23.73 °L	414	0
Author: Elindail Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.013 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2017 2:35 PM Notes:
Hornby's Genius	Irish Stout	21 Litres	1.044	1.013	4.07	46.21	33.27 °L	414	0
Author: Horners Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 54 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: 1/26/2021 4:16 PM Notes:
Vanilla Cardamom Milk Stout	American Stout	1 Gallons	1.093	1.045	6.28	24.26	45.45 °L	414	0
Author: Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2020 11:29 PM Notes:
British Bitter	Ordinary Bitter	2.5 Gallons	1.042	1.013	3.91	57.53	7.39 °L	414	0
Author: Alan Burton Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.035 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: 4/29/2020 8:22 PM Notes:
J Paul Brewsky's Howard Lake Amber	American Amber Ale	5 Gallons	1.06	1.016	5.81	33.23	12.1 °L	414	2
Author: John Hissong Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 27.96 psi Creation Date: 1/11/2020 5:39 PM Notes: This beer, based on Northern Brewer's Waldo Lake Amber turned out very well for me. if I were to make it again, though, I would make it touch hoppier.
RFK RyeflakeKveik	American Pale Ale	5 Gallons	1.057	1.012	5.92	47.84	4.34 °L	414	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 63 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: 4.3 oz Creation Date: 6/3/2019 11:55 PM Notes: Ferment start within 12 hours. Target SG after 2 1/2 days. Dry hopped at 2 1/2 days. Late?
Pilsen-Tett SMASH	Blonde Ale	4.5 Gallons	1.058	1.01	6.29	62.87	2.92 °L	414	0
Author: MattCBB Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 4/6/2019 4:04 AM Notes:
Blonde Sour	Blonde Ale	6 Gallons	1.059	1.015	5.82	14.58	7.97 °L	414	0
Author: BachBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 2/23/2019 2:21 AM Notes:
Irish Red	Irish Red Ale	5.5 Gallons	1.066	1.012	7.06	35.06	17.3 °L	414	2
Author: Jett Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2018 11:54 AM Notes:
Amber Ale	American Amber Ale	3.5 Gallons	1.054	1.013	5.45	30.48	9.31 °L	414	0
Author: Granvillen Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2018 10:56 PM Notes:
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