Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Imperial Rye Ale	Weizenbock	2500 Litres	21.13	5.581	8.67	34.09	15.82 °L	503	0
Author: Boil Size: 2800 Litres Boil Time: 90 Boil Gravity: 19.7 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2020 2:07 PM Notes:
Belgium Strong 2025	Belgian Blond Ale	4.5 Gallons	1.095	1.019	10	31.67	34.26 °L	503	0
Author: brew775 Boil Size: 5.94 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: 2 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: 2/7/2025 8:27 PM Notes: Used 2 types of sugar as lhb had limited choices.
Kings Of Carnage (Imp Stout V5)	Imperial Stout	23 Litres	1.099	1.024	9.87	0	50 °L	503	0
Author: FRLinux Boil Size: 28 Litres Boil Time: 80 Boil Gravity: 1.081 Efficiency: 60 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2023 6:40 PM Notes: Substituted dark crystal 80L for crystal 225 EBC
Midwest Supplies Tripel	Belgian Tripel	5 Gallons	1.081	1.013	8.89	17.76	8.95 °L	503	1
Author: airpaddles Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: sucrose Priming Amount: 5.7 oz Creation Date: 11/16/2022 4:42 PM Notes: Caramunich came from Freshly Squished recipe kit Wyeast pack didn't inflate that much. Heavy fermentation Nailed the calculated starting gravity per se. Racked to secondary 11/21/22
Doppeldachshundator	Doppelbock	5 Gallons	1.085	1.014	9.26	20.16	18.07 °L	503	0
Author: Yeast_Whisperer Boil Size: 7.07 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: co2 Priming Amount: 12 psi Creation Date: 9/3/2022 8:56 PM Notes: ## PRIOR to BREW DAY - Attach torpedo buoy with filter attachment to *fermentation* keg - Attach torpedo buoy with filter attachment to *serving* keg - Fill serving keg 99.99% full with Starsan (tip and inject Starsan until water escapes from gas QD) - Use CO2 to push all the Starsan from the serving keg into *fermentation* keg - Pre-measure mash salts ##Yeast Starter - None. Use dry yeast (2 packets) ##MASH - Hochkurz Mash - Add mash salts to empty MLT - Fill HLT with 8-9 gallons of strike water and heat to strike temp of 160 degrees (F) - Transfer 5.8 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT) - add remaining sparge water to HLT and set temp to 145 degrees - Dough in and stir - Begin recirc when HLT is at temp ##BOIL - Boil timer settings: nE = 4, t1=90, t2=60, t3=25, t4=10 - Use stainless hop spider to contain hop residue - When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it) - When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet) - Put sanitized tilt hydrometer into fermenter - Fill keg to just above the weld (max), securely attach lid, add a few psi of pressure using CO2 ##FERMENTATION - Cool wort to 60 degrees (F) - Sprinkle yeast directly onto wort (no need to oxygenate when using dry yeast) - Pressure ferment starting at 62 degrees (F) at 27 psi (with spunding valve) and ramp to 72 degrees over 10 days - STC-1000+ Settings SP0=62, dh0=240 SP1=72, dh1=96 SP2=72, dh2=168 SP3=33 ##PACKAGING - Slowly ramp down temp to 33 degrees over 7 days - Prepare and 'inject' Gelatin (without any oxygen) into the serving keg - Pressurize serving keg to 12 psi - Do a closed/pressurized transfer to serving keg (to get beer off yeast) - Hold serving keg at 33 degrees for a week or more - After cold conditioning, set keezer pressure to 12 psi of CO2 -Target = 2.3 volumes of CO2 at 43 degrees (F) ##REFERENCES https://beerandbrewing.com/short-and-high-the-hochkurz-mash/ https://jansson.us/mashcalculator.html J/K = 5238.113783265638 (MLT Heat Capacity) W/K = 1.5185259701036913 (Heat Loss Coefficient)
Stout D'hiver	Russian Imperial Stout	22 Litres	1.092	1.019	9.52	59.71	40.98 °L	503	0
Author: Boil Size: 35 Litres Boil Time: 75 Boil Gravity: 1.079 Efficiency: 75 Mash Thickness: 2.7 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: 10/25/2021 3:04 PM Notes:
Trappist Ale (Extract)	Belgian Tripel	13.37 Gallons	1.085	1.015	9.22	24.85	6.88 °L	503	0
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/12/2021 2:13 AM Notes:
Awesome Recipe	No Profile Selected	4 Gallons	1.1	1.021	10.37	0	33.91 °L	503	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 75 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: 1/17/2021 10:49 PM Notes:
VBS 2021	Russian Imperial Stout	5.5 Gallons	1.092	1.022	9.99	57.91	48.24 °L	503	0
Author: RustyBarrelHomebrewing Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 60 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: 1/4/2021 9:52 PM Notes: ================================= 3/3/2021 brew day tomorrow. trying to solve this oat issue. some people say that whole oats you cereal mash (with base malt), and quick oats have been gelatinized, others says also that quick oats benefit from cereal mash, others also say quick oats benefit from just regular cooking. im hoping the regular cooking is the solution so that is what im going to do, except i dont have time to do that in the morning so i am going to cook it up tonight. cook according to box instructions but with more water. i was probably originally planning to boil for 120 on gas but might not be able to do that because of schedule tomorrow so i will prob use the ekettle and maybe try for 90 minutes. i guess that means i should only collect 7 gallons at most from sparge. im hoping with double grain crush and oat cook i might get better than 60% efficiency but wth im boosting a little base malt and dme to get to 10% at 60. if we go over then great. ================================= 1/4/2021 updating after 5 years! massive changes : * changed to all grain recipe. mostly the same except addition of two row and acid malt. adding a little DME to boost to 10% * simplifying coffee. just use 4oz of blanchards something or other. coarse crushed into secondary for 24 hours (like cold brew) ** (for the record the original recipe calls for 2oz added at flameout - like hot coffee; then the other 2oz added as cold brew in secondary. interesting idea but i think i will stick with the cold brew only idea). * estimating 60% efficiency which is risky given the oats. but we will collect more than 7 gallons and boil for 2 hours using propane setup. * mash at 155 still need to : * DONE review original recipes for further insight, * DONE check the hops selection and IBU * possibly consider water profile changes? at least should input updated water profile to check pH for mash * NO consider london yeast? * YES should DEF use RVA brand yeast though. * MABES consider doing a gallon or more of virginia maple syrup... * DONE consider reducing some of the roasted malt. really seems like a lot. SRM is over 50 which could be a concern ** BYO SRM is 59 so lets just roll with it ================================= December 2014 recipe is a custom combination of FBS clone recipe posted in byo and KBS clone recipe posted in zymurgy. will bourbon oak age using virginia bourbon and american oak cubes. https://byo.com/recipe/founder-s-brewings-breakfast-stout-clone/ http://www.homebrewtalk.com/f12/kbs-clone-recipe-zymurgy-185487/
Cherry Bourbon Imperial Stout	Imperial Stout	5.25 Gallons	1.09	1.02	9.23	0	39.33 °L	503	0
Author: stickbow9 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 80 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: 12/16/2020 1:28 AM Notes:
McWhiskey Barrel Stout	Russian Imperial Stout	12 Gallons	1.094	1.026	8.91	69.89	40 °L	503	0
Author: mistuckycreek Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.081 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2014 6:10 PM Notes:
Zombie Dust-ish	American IPA	5.8 Gallons	1.065	0.996	8.99	60.85	22.3 °L	503	0
Author: Pricelessbrewing Boil Size: 7.3 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.56 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 11.77 psi Creation Date: 6/14/2020 8:08 PM Notes: Originally based on - https://www.brewersfriend.com/homebrew/recipe/view/5916/zombie-dust-clone-all-grain With various itterative refinements. Yeast Starter - 1 packet of S-04 yeast Using stir-plate DME Required: 175 g in 1.7L (1.036 wort) Resulting Pitch Rate: 1.08M cells / mL / °P Added 1/2 tsp yeast nutrient and boiled for 10 mins. Cooled to 15'C, airated, and added yeast. On stirrer for 18h. Raised grad to 17'C. Off stirrer for 36h. Settled and cleared nicely without need for refrigeration. Reduced temp to 15'C slowly before pitching. Fermentation Temperature Control - S-04 appears to the the optimal yeast to use for this recipe, but it is CRITICAL with this yeast to maintain careful fermentation temperature control. With S-04, it is highly recommended to ferment and pitch very cool. Recommend pitching at ~60F (15.6'C) and fermenting no higher than 63F (17.2'C). Ideally no higher than 65'C (18.3'C), and absolutely not above 68'F (20'C). Fermentation and Dry hopping - Only using a primary fermenter for full process (to avoid any unnecessary oxidation or risk of contamination). Ferment for 14 days just to be safe, then toss in dry hop for 10 days (hop pellets loose in fermenter - no hop bag), then cold crash for a few more days, and then keg. cold crashing is important for high hopped beers like this else their flavour could more quickly deteriorate over time due to any remaining hop material left in suspension when kegging. Have thinned out the mash from my initial attempt for better mixing and easier temperature control. Have left brewhouse efficiency at 70%, although achieved 85% on 1st attempt at this recipe, resulting in higher ABV than planned.
Big Hopper Imperial IPA	Imperial IPA	5.1 Gallons	1.088	1.015	9.59	154.88	15.28 °L	503	1
Author: jojobird6 Boil Size: 6.8 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 4.93 psi Creation Date: 6/3/2020 8:42 PM Notes:
Bel-Gin Sterk	Belgian Golden Strong Ale	5 Gallons	1.089	1.014	9.84	27.01	4.96 °L	503	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.064 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: 12/11/2019 12:53 AM Notes:
Double Sunshine IPA	American IPA	5 Gallons	1.08	1.013	8.77	42.19	6.48 °L	503	1
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.179 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2019 8:55 PM Notes:
Dark Side Imperial Stout	Imperial Stout	5 Gallons	1.09	1.02	9.2	30.06	50 °L	503	1
Author: BrewerNCollector Boil Size: 4 Gallons Boil Time: 120 Boil Gravity: 1.112 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2019 6:45 PM Notes:
The Reverend!!	Belgian Dark Strong Ale	5.5 Gallons	1.098	1.022	9.95	13.97	34.07 °L	503	1
Author: HatcherPSU Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/5/2019 7:36 PM Notes:
Raspberry Tripel Keg	Belgian Tripel	6 Gallons	1.087	1.017	9.16	17.05	4.29 °L	503	0
Author: Beerjazzboi Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 6/27/2019 4:08 AM Notes:
Belgian Tripel	Belgian Tripel	6 Gallons	1.081	1.014	8.84	22.9	5.46 °L	503	0
Author: gatordog72 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: 1.2 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: 6/21/2017 7:28 PM Notes:
Chocolate Cherry Stout	Russian Imperial Stout	5.5 Gallons	1.092	1.025	8.82	74.6	37.94 °L	503	0
Author: cgathright133 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.067 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: 9/5/2014 3:35 AM Notes:
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