Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Czech Dark Lager	Czech Dark Lager	5.5 Gallons	1.056	1.009	6.12	32.53	26.86 °L	2.5K	0
Author: Randy64 Boil Size: 6.58 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 12/10/2022 4:18 AM Notes:
Passion Guava IPA	American IPA	11 Gallons	1.066	1.012	7.01	76.71	11.35 °L	2.5K	1
Author: Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2017 9:50 PM Notes: Add 1 packet of Passion Fruit Pulp to 5 gallons and 1/2 packet of Guava per 5 gallons - both in the secondary for 1 week with the dry hops.
Hard Blueberry Lemonade	Other Specialty Cider or Perry	5 Gallons	1.081	1.019	8.1	0	2.96 °L	2.5K	1
Author: philipsmith Boil Size: 1 Gallons Boil Time: 30 Boil Gravity: 1.403 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2014 5:12 PM Notes:
Farmhouse IPA	Belgian Specialty Ale	11 Gallons	1.06	1.005	7.26	35.88	4.06 °L	2.5K	3
Author: areece Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 78 Mash Thickness: 1.5 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: 3/31/2017 6:48 AM Notes:
BOXCAR Dark Mild	Dark Mild	20 Litres	1.014	1.003	1.37	9.89	1.39 °L	2.5K	0
Author: Beer Boars Boil Size: 26.07 Litres Boil Time: 60 Boil Gravity: 1.01 Efficiency: 75 Mash Thickness: 2.5 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: 9/25/2017 5:10 PM Notes:
Midtbrygg Imperial IPA	Double IPA	25 Litres	1.082	1.016	8.6	113.16	7.24 °L	2.5K	2
Author: Midtbrygg Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2016 6:20 AM Notes: Brewtarget OG 1.078 FG 1.008 ABV 9,7 % IBU 99
Kranky Kolsch	Kölsch	5.5 Gallons	1.052	1.013	5.14	22.48	3.43 °L	2.5K	3
Author: helibrewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Keg Priming Amount: N/A Creation Date: 8/29/2012 5:40 PM Notes: This recipe is from Brewing Classic Styles.
Alt	Altbier	1 Gallons	1.048	1.012	4.69	41.95	13.31 °L	2.5K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.016 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: 2/9/2016 10:11 PM Notes:
Hoppy Porter	American Porter	5.5 Gallons	1.057	1.01	6.19	50.13	20.17 °L	2.5K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2018 7:20 PM Notes:
Shock Top Clone	Witbier	5.25 Gallons	1.049	1.012	4.87	15.63	3.7 °L	2.5K	5
Author: BruskiBruing Boil Size: 7.8 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 51.65 psi Creation Date: 6/1/2020 6:07 PM Notes: add orange peel and all zests with 5 mins left in the boil.
Allagash White	Witbier	5 Gallons	1.052	1.016	4.69	25.88	3.82 °L	2.5K	3
Author: tonik Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.058 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: 8/7/2015 11:20 PM Notes:
"...Because I'm... German"	Vienna Lager	6 Gallons	1.051	1.014	4.8	24.27	11.98 °L	2.5K	2
Author: Shiny Head Brewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Cane Sugar Priming Amount: 102g Creation Date: 11/24/2012 7:15 PM Notes: 2 vials of WLP838 @55 for 6 days Rack @ 2 days hold @58 lager @ 45f for 5 weeks Bottle 5g @44 102g cane
James Boags Clone 2 Robo #5	International Pale Lager	21 Litres	1.044	1.007	4.89	23.75	2.91 °L	2.5K	1
Author: MickleJ Boil Size: 20 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 72 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: 4/6/2019 4:26 AM Notes:
Old Mosaic	Wheatwine	5.5 Gallons	1.083	1.022	8.08	30.04	21.55 °L	2.5K	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 75 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: 1/7/2016 9:29 PM Notes:
END OF SUMMER IPA SAISON	Bière de Garde	21 Litres	1.044	1.004	5.14	34.73	5.05 °L	2.5K	1
Author: AndreaOne Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2016 10:18 AM Notes:
Sour Wort Berliner Weisse BIAB	Berliner Weisse	10 Litres	1.036	1.009	3.55	4.67	3.17 °L	2.5K	1
Author: bradnichols Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 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: 11/28/2015 8:12 PM Notes: recipe and technique from this article: http://beerandwinejournal.com/sour-wort-berliner/
Maudite Clone	Belgian Dubbel	5.5 Gallons	1.075	1.009	8.71	25.27	20.59 °L	2.5K	1
Author: Brian Conn Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 80 Mash Thickness: 1.14 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: 11/14/2018 6:57 PM Notes:
R.I.P. Ale	American IPA	5.5 Gallons	1.068	1.019	6.42	59.86	8.42 °L	2.5K	0
Author: jeremer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2012 9:22 PM Notes:
Blonde Ale - Test 2018	Blonde Ale	1 Gallons	12.857	2.767	5.4	27.96	6 °L	2.5K	0
Author: SchuBrew Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 7.5 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/14/2018 2:33 PM Notes:
Hadouken! Hazy DIPA - Dai Kide	Double IPA	15 Litres	1.083	1.021	8.2	28.96	7.06 °L	2.5K	2
Author: Dai Kide Boil Size: 20 Litres Boil Time: 40 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 59.1 g Creation Date: 7/1/2020 4:21 AM Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping. Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done. (If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ). Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter. Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.
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