Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Rubin	Irish Red Ale	40 Litres	1.048	1.013	4.55	0	15.14 °L	421	0
Author: Svajga Boil Size: 44 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 4.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: BrownSugar Priming Amount: 249.6 g Creation Date: 5/13/2020 10:14 AM Notes:
5 Gallon Guiness Clone - Partial Mash	Irish Stout	5.25 Gallons	1.051	1.013	5.02	31.78	31.8 °L	421	0
Author: Buckeye BrewCraft Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 1/27/2025 9:40 PM Notes:
Perník Ale Tekutý	British Strong Ale	17.9 Litres	13.877	5.321	4.64	30.05	17.71 °L	421	0
Author: Boil Size: 21.677 Litres Boil Time: 120 Boil Gravity: 11.1 Efficiency: 87.8489 Mash Thickness: 3.95 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: 11/11/2024 11:25 AM Notes: 18. 11. 2024 19:50 1,35387375 RI = 13,873014 °B = 1,056303 SG = 13,875925 °P pivnica 16,7 °C 22. 11. 2024 16:10 pivnica 16,6 °C 23. 11. 2024 11:30 dolná polica regálu v izbe 18,7 °C 29. 11. 2024 02:15 + koreniny > CC štart 19,9 °C 14. 12. 2024 13:50 1,34591 RI = 8,753026 °B = 1,0209537 SG = 62,78426209 AA optický: 8,55 - 8,6 °B 15,93 l / 57 g / 3,8 > 3,6 > 4,5 °C = 2,308 > 2,318 > 2,272 vols nafľaškované 15,45 l
Lucky Leprechaun Stout	Irish Stout	5.5 Gallons	1.056	1.018	4.97	26.84	38.69 °L	421	0
Author: Invader Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 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: 10/13/2024 12:55 PM Notes: roast nibs 40 min
North Cro Irish Red V3	Irish Red Ale	5.25 Gallons	1.052	1.013	5.2	22.28	15.83 °L	421	0
Author: Jim Boudreaux Boil Size: 7.65 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 73 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 5/22/2024 2:23 PM Notes: 6 days before... Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.). Day Before... Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH. Initial pH of brewing water: ________ Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway. ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 150 deg F. Remember, the pump is NOT on at this time! Initial water temp: 150 deg F Mash temp stabilizes at: 150 deg F TURN OFF HEAT! Make sure the heat is turned off! Quickly add all crushed grains to 150 deg F water, and stir rapidly. When temp is stabilized at 150 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. ______________________________________________________________________ Saccharification Rest (60 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken after 10 minutes after this rest begins. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much ___________ _____________________________________________________ For the record... Near the end of the 60 min (about 50 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ____________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD DARK GRAINS NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: ___________ With Brew Commander set for the boil program, it's time to begin. Add FWH (first wort hops) hop addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.015. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 38 deg F. Hold at 38 deg F or lower, but not lower than 35 deg F. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings. MOVE TO NEW KEG About 3 days after adding gelatin finings to beer, transfer to another sanitized keg. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
25% Barleywine	British Strong Ale	15.5 Gallons	1.226	1.031	25.57	21.4	10.05 °L	421	0
Author: Boil Size: 16.45 Gallons Boil Time: 90 Boil Gravity: 1.213 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: 10/2/2023 2:09 AM Notes:
WBK Red Ale	Irish Red Ale	50 Litres	12.66	2.974	5.19	25.19	11.2 °L	421	0
Author: kampfmammut Boil Size: 61 Litres Boil Time: 90 Boil Gravity: 11.4 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 337.9 g Creation Date: 9/5/2023 9:13 PM Notes:
H Town Irish Red	Irish Red Ale	10 Gallons	1.051	1.017	4.41	26.42	17.41 °L	421	1
Author: Jayrad Boil Size: 10.65 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 8/28/2021 12:32 AM Notes:
Canadian Red	Irish Red Ale	22 Litres	1.049	1.012	4.83	22.42	11.57 °L	421	1
Author: travipross Boil Size: 26.7 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 3.5 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: 1/23/2021 4:56 PM Notes:
Csepeli Nehéz	Wee Heavy	21 Litres	1.083	1.021	8.12	33.39	21.74 °L	421	0
Author: pänel brewery Boil Size: 26 Litres Boil Time: 120 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2020 8:34 PM Notes:
Sweet Stout	Sweet Stout	20 Litres	1.053	1.017	4.79	28.94	40.36 °L	421	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 74 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2018 5:53 AM Notes:
Barleywine	English Barleywine	20.8 Litres	1.11	1.022	11.59	54.44	19.48 °L	421	0
Author: Boil Size: 28.4 Litres Boil Time: 180 Boil Gravity: 1.088 Efficiency: 65 Mash Thickness: 3.14 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: 4/13/2020 11:30 AM Notes:
Dry Irish Stout	Irish Stout	3.25 Gallons	1.043	1.01	4.34	37.72	30.61 °L	421	0
Author: Neidigbräu Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: 1.75 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: 3/30/2020 8:53 PM Notes:
Irish Stout	Irish Stout	19 Litres	1.067	1.019	6.29	30.16	50 °L	421	0
Author: bluey Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.053 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: 3/1/2020 10:12 AM Notes:
Irish Dark Red	Irish Red Ale	250 Litres	10.551	2.129	4.46	0	6.15 °L	421	0
Author: klabs Boil Size: 300 Litres Boil Time: 60 Boil Gravity: 8.8 Efficiency: 75 Mash Thickness: 4 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: 7/30/2019 8:43 AM Notes:
Smoked Scottish Ale	Scottish Export	5.5 Gallons	1.05	1.011	5.12	24.49	15.41 °L	421	0
Author: seetu Boil Size: 7.25 Gallons Boil Time: 30 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2019 2:12 PM Notes: 1) Add 200ml slurry. 2) Lager for 6 weeks.
Dry Irish Stout	Irish Stout	5.25 Gallons	1.043	1.01	4.29	41.45	37.47 °L	421	2
Author: Brickyard Brewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.25 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: 3/16/2019 3:36 PM Notes:
Symbology Irish Stout	Irish Stout	5.5 Gallons	1.047	1.012	4.51	32.63	36.42 °L	421	0
Author: jimnap2010 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 63 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2018 4:12 PM Notes:
Scottish Export	Scottish Export	280 Litres	1.045	1.011	4.44	9.84	13.95 °L	421	0
Author: mexpipe Boil Size: 297 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2018 2:19 AM Notes:
Irish Red Ale	Irish Red Ale	21 Litres	1.046	1.009	4.84	0	9.13 °L	421	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 3 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: 6/3/2018 1:23 AM Notes:
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