Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hound Of The Baskervilles (Tricentennial Stout)	Russian Imperial Stout	5.5 Gallons	1.101	1.035	8.61	106.36	40 °L	1.5K	0
Author: Trekker23 Boil Size: 7.45 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 65 Mash Thickness: 1.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: N/A Creation Date: 4/14/2014 4:52 PM Notes: Looking to get a fairly low attenuation ~65% so mash temp needs to be higher then recommended. Bottle and carbonate for 1 month. Then store at 40 F for 1-3 years!!
Bigfoot Clone	American Barleywine	5 Gallons	1.099	1.023	9.97	61.81	13.57 °L	1.5K	0
Author: Boil Size: 4.01 Gallons Boil Time: 60 Boil Gravity: 1.124 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2015 11:49 PM Notes:
Nugget Nectar Clone	American IPA	10 Gallons	1.08	1.018	8.13	90.98	10.93 °L	1.5K	0
Author: Dneigh Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.96 psi Creation Date: 2/19/2020 4:34 PM Notes:
The Mighty Barley Wine	American Barleywine	12 Litres	1.152	1.019	20.86	68.58	17.37 °L	1.5K	0
Author: Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.114 Efficiency: 54 Mash Thickness: 2 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: 7/11/2016 3:19 PM Notes: The cane sugar was dissolved by boiling a smaller part of the wort separately. To be added during fermentation.
Delta Polytropia	Saison	22 Litres	1.064	1.011	6.91	31.99	4.16 °L	1.5K	1
Author: Gløshaugen Bryggeforum Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2016 12:27 PM Notes: WLP566 gjæret på høy temperatur, ananasjuice og Citra-humle gir denne saisonen mange tropiske preg, vi kaller den derfor polytropia! Den er dog ikke et polytropt fluid. (les: https://en.wikipedia.org/wiki/Lane%E2%80%93Emden_equation) Om vi skulle laget den på nytt, hadde vi heller pasteurisert ananas og hatt det i en eventuell sekundærgjæring.
McZainasheff’s Wee	Scottish Export 80/-	5.5 Gallons	1.098	1.028	9.16	9.56	22.17 °L	1.5K	0
Author: Brett Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.18 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2016 9:08 PM Notes: Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil (If possible, top up to 7.7 gallons and conduct a full boil). Stir in the malt extracts and bring kettle to a rolling boil. Boil for 30 minutes. Add 1.6 oz of Kent Goldings hops and allow to boil for 50 more minutes. Be careful when adding hops as you may encounter a boil over during the first hop addition. With 10 minutes left in the boil, add 0.5 oz of Kent Goldings. Allow the wort to cool and then pitch the yeast around 65° F (18° C). Ferment around 65° F (18° C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes of CO2. A period of cold conditioning for several months will improve this beer.
Pâtisserie D'or	Experimental Beer	5 Gallons	1.095	1.031	8.42	37.35	12.27 °L	1.5K	0
Author: West Jersey Brew Co Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.073 Efficiency: 55 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2018 2:26 AM Notes: REFERENCE: White Stout Recipes: https://www.brewersfriend.com/homebrew/recipe/view/479759/white-golden-stout https://www.love2brew.com/Paradox-Golden-Stout-All-Grain-Kit-p/sbk059c.htm Barebottle Pastry Stout Recipe (Cookie Malt): https://www.instagram.com/p/BqMA40nABD6/
Raspberry Wheat	Gose	2.75 Gallons	1.051	1.01	5.46	8.48	3.96 °L	1.5K	2
Author: plohm12 Boil Size: 3.51 Gallons Boil Time: 45 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: 2.09 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 6/30/2022 7:58 PM Notes: I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary. Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter. I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts. Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit. ## Version 1 ### Fermentables - 1.75lb Weyermann - Pilsner malt - 1.75lb Weyermann - Pale Wheat malt - 0.50lb Weyermann - Acidulated malt - 4oz Rice hulls (added to second half of mash) - 1.50lb Raspberries (added to secondary) ### Hop Schedule - Mash 60min - 0.5oz Tettnanger 3.9AA - Boil 45min - 5g Tettnanger 3.9AA ### Mash/boil schedule - Single infusion of 3gal, hold @ 153F for 60min - Fly sparge with 1.3gal boiling water to target 3.5gal preboil - Boil 45min to target 2.75gal ## Sources - Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148 - Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/ - Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers - John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales - How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/
Awesome Recipe	Mild	5 Gallons	1.056	1.016	5.15	0	25.71 °L	1.5K	0
Author: mheile Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2012 4:42 AM Notes:
Peach Pils	Classic American Pilsner	21 Litres	1.053	1.015	5	28.64	3.44 °L	1.5K	1
Author: hrickard Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.97 bar Creation Date: 4/24/2021 2:03 AM Notes:
The Clancy	Irish Red Ale	5.5 Gallons	1.056	1.014	5.45	28.91	12.89 °L	1.5K	1
Author: Bcparfitt Boil Size: 6.42 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 12/4/2020 2:30 AM Notes:
호시절 Hopfen Weizen	Weissbier	21 Litres	1.058	1.016	5.55	38.81	6.71 °L	1.5K	0
Author: Jason brew lab it Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: co2 Priming Amount: 1.94 bar Creation Date: 5/8/2020 10:08 AM Notes:
Bmc Crusher..	American Lager	6 Gallons	1.041	1.008	4.26	14.72	3.24 °L	1.5K	1
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2019 10:03 PM Notes: bud/miller/coors crusher....
Stroopwafel Ale	American Amber Ale	5 Gallons	1.054	1.016	4.92	16.89	13.05 °L	1.5K	0
Author: Lekker Brewing Co Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.107 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: 4/9/2018 3:41 AM Notes: Ale had desired caramel color, but not the caramel flavor to go with waffle taste. In future brews, adding actual caramel to the batch or actual stroopwafels may give a more pronounced flavor.
Backcrack's ESB	Strong Bitter	5.5 Gallons	1.054	1.014	5.3	37.53	14.96 °L	1.5K	0
Author: Backcrack Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2016 12:53 PM Notes:
Voodoo IPA	American IPA	20 Litres	1.055	1.009	5.97	68.13	5.73 °L	1.5K	0
Author: Exile82 Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2016 7:20 PM Notes:
Red Barn Ale	American Amber Ale	5.5 Gallons	1.057	1.014	5.73	27.69	12.02 °L	1.5K	0
Author: Salsabear Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 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: 1/16/2015 5:14 PM Notes: May only add 2 oz of Chocolate malt incase the wood would create a darker color. The goal is to get a red color of the beer. Goal to be similar to http://terrapinbeer.com/brew/retired-bee/oaked-big-hoppy-monster/
Belgian Pale Ale	Belgian Pale Ale	20 Litres	12.035	2.855	4.9	53.45	6.3 °L	1.5K	0
Author: etyen Boil Size: 22 Litres Boil Time: 65 Boil Gravity: 11 Efficiency: 77 Mash Thickness: 3.75 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 12:15 PM Notes:
2014 - 12/20 - Holiday IPA	American IPA	6 Gallons	1.058	1.016	5.46	90.01	16.3 °L	1.5K	0
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2014 12:47 AM Notes: Recipe From page 212 - Clone Brews Flying Dog Brewery - Frederick Maryland, USA _____________________________________________ Parti-Gyle Mash - with this brew can mash with:
Awesome Recipe	Blonde Ale	5.5 Gallons	1.047	1.011	4.76	24.82	4.21 °L	1.5K	0
Author: the plumber Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2012 1:50 PM Notes:
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