Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Strong Ale Batch 123	Strong Scotch Ale	5.5 Gallons	1.133	1.039	12.39	28.37	20.8 °L	1.4K	2
Author: sum beer Boil Size: 9 Gallons Boil Time: 120 Boil Gravity: 1.081 Efficiency: 75 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: keg Priming Amount: N/A Creation Date: 1/19/2015 9:02 PM Notes:
Monk's Brew	Belgian Dark Strong Ale	23 Litres	1.095	1.023	9.51	36.11	32.38 °L	1.4K	0
Author: Simen Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 29 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2015 9:30 AM Notes:
Downhome Porte Des Morts	Belgian Tripel	4 Gallons	1.094	1.02	9.79	14.91	10.1 °L	1.4K	1
Author: Kleven Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 38 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: Corn sugar Priming Amount: .5 cup Creation Date: 12/4/2013 7:23 PM Notes: Use clover honey, if available. INSTRUCTIONS (Single Infusion: - Prepare yeast starter 24 hours in advance. - Prepare 2.5 gallons of strike water (170º). - Mash grain at 152º for 60 minutes. - Prepare 2.5 gallons of sparge water (170º). - Sparge for 30 - 40 minutes. - Add extract to wort and bring to boil. - Add 1 oz. of Hallertau hops @ 60 minutes. - Add 2 lbs of honey @ 40 minutes (can range from 30 to 50 minutes). - Add orange peel and coriander @ 5 minutes. - Add 1 oz. Hallertau @ 5 minutes. - Add water to bring to 5 gallons. - Primary 7 days @ 70º - 74º. - Secondary fermentation 12 days @ 66º & then 2 days @ 70º - 74º. - Tertiary fermentation 14 days @ 66º. - Add corn sugar and bottle. - Age 10 weeks @ 66º. NOTE: Very sweet taste; on next batch, add honey @ 30 min. and delete honey malt grain.
Hop On Pop	Experimental Beer	6.5 Gallons	1.038	1.007	4.01	48.1	9.46 °L	1.4K	1
Author: GUY235 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 1 cup Creation Date: 6/17/2016 11:20 PM Notes:
Track SONOMA Clone Attempt #1	American Pale Ale	27.6 Litres	1.041	1.01	4.13	40.34	7.71 °L	1.4K	0
Author: Will Penn Boil Size: 27.6 Litres Boil Time: 60 Boil Gravity: 1.041 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: 4/14/2022 10:19 AM Notes:
Prequel	American Pale Ale	11 Litres	1.047	1.009	4.93	34.5	4.22 °L	1.4K	0
Author: Jaeho Boil Size: 25.4 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 59.5 g Creation Date: 9/9/2021 7:38 AM Notes:
Modern English IPA (Zappa & Mosaic) - Dai Kide	English IPA	13 Litres	1.05	1.01	5.14	41.95	9.49 °L	1.4K	0
Author: Dai Kide Boil Size: 16 Litres Boil Time: 30 Boil Gravity: 1.04 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: 54 g Creation Date: 8/22/2021 7:09 AM Notes:
052 - Vi Kombucha Clone - Mangue Orange Houblonné	No Profile Selected	26 Litres	1.048	1.009	5.15	26.43	3.09 °L	1.4K	0
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 74 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: 4/21/2020 8:40 PM Notes: 21 Avril 2020 (Pandémie) 37L d'eau dans Robobrew Recette improvisée sur le fly 200g de houblon réutilisé (probablement oxydé) du dry hop de kombucha Mangue Orange Houblonné + jus d'orange + citron séché, etc qui vient avec. Tout ça ajouté au mash. Mash prolongé de 20 minutes à cause de visite. Bon - crissement trop de moût... 24-25L probablement en plus des 2 litres de jus d'orange et purée de mangue (fuck) OG: 1.048 - Gravité et volume fermenteur ajustée en considérant l'ajout du jus d'orange boîte (2L) Amertume très présente - probablement autour de 50 IBU. FG 29 Avril: 1.012
Raspberry Berliner	Specialty Fruit Beer	500 Litres	1.032	1.005	3.52	4.22	2.75 °L	1.4K	4
Author: HenryHimmel Boil Size: 525 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 68 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2017 5:10 AM Notes: 60% Pilsner 40% Wheat some hops maybe? I guess we'd legally have to have some sacc yeast lacto (delbrucki and plantarum) OG 1.030 should finish at 1.004, but mine have been finishing at 1.010 or higher. 1.004 would be 3.4%. (I should throw some Brett in one day to see how low it goes) In terms of actually making it, I kettle sour like this: Prep starter - 4l water - 360g Pilsner Malt Extract - 80g sucrose - 60g chalk - Boil for 10 minutes - 3 packs of Wyeast 5335 - 15 tablets of ethical nutrient IBS support tablets This starter contains approximately xxxx bacteria cells and will be left at xxDegC for xxdays to grow to xxxx bacteria cells for addition 1. Mash in for 60min. 2. Boil for 10min to sterilise. 3. Drop temp to 35-40c. 4. Use lactic acid to lower the pH to 4.5 then pitch the lacto. General rule is 1ml will drop 20l by 0.01 When pitching starter, do not add chalk from the starter! 5. Hold for 48 hours or until the pH is at 3.4-3.6. 6. Boil for 60min 7. Drop temp to 20c and put it into the fermenter. 8. Add the sacc yeast and let it ferment out. 9. Rack onto raspberries and leave until they've turned white. 10. Bottle. Here's some more info: http://sourbeerblog.com/fast-souring-lactobacillus/ http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ 50% kegs, 50% bottles at 330 Bottle condition
SaisonelleAll	Saison	19 Litres	1.036	1.006	3.96	33.67	3.17 °L	1.4K	1
Author: SwishBrewing Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2017 3:01 PM Notes: https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf https://byo.com/mead/item/1341-saison Chill to 24c - get temp stable at 26c - Pitch. Ferment at 26c rising to 30c - with sanitized foil over the top, loosely. Need 22.7 in keg night before Take out 6.7 before Mash October --- Saaz 10 Post boil og 1035 SG - 1010 SG - 27oct - 1000 8dec 12litre - 63c 8litres sparge OG 1030 05/10 Double mash day FIRST MASH Grain weight - 5.5kg Strike water (3.5l to kg) - 19.25litres Strike temp - 67c Mash temp - 60c(strike higher) Mash pH - 5.68, added 4ml lactic SECOND MASH Grain weight - 5.5kg Strike water (3.5l to kg) - 19.25litres Strike temp - 70c Mash temp - 60cish Mash pH - 5.68, added 8ml lactic - 5.34 BOTH MASHS Preboil - 1.056 - 5.38 added 2ml lactic POST BOIL SG 1.060 Volume - 30L Post dilution 18litre 1034 09/11 SG 1.002 pewboil 25l - 1.032 pozst 1.036 23 litres 19 litres in fv No lemon. Peel
Schwarzbier	Schwarzbier	6 Gallons	1.044	1.01	4.39	25.39	25.83 °L	1.4K	0
Author: chewyheel Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2016 12:13 AM Notes: Spring water from Publix Carafa and CaraMunich added at vorlouf Recipe from September/October 2016 issue of Zymurgy. Gold medal winner from Dark Lager category. However, since I don't have the capacity to lager, I am using Kolsch yeast and fermenting on the low end of the range. Actual OG 10.045
Berliner Weisse	Berliner Weisse	2.5 Gallons	1.04	1.009	4.08	5.51	3.19 °L	1.4K	0
Author: Brewmasterbigz Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.03 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: 10/22/2016 3:12 PM Notes: normal single infusion mash after conversion lower mash ph to 4.5 via acidulated malt. 1% to lower ph by 0.1 add lacto to wort, keep wort at 112f-115f couple days (taste) monitor ph every 12 hours want it to reach 3.6-3.8 Do Not go below 3.4 Next boil wort and add hops 15 min, aerate and pitch vermont ale yeast
Cascade APA	American Pale Ale	5.25 Gallons	1.05	1.01	5.34	56.54	6.39 °L	1.4K	2
Author: jeston Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2016 3:36 PM Notes:
Raspberry Chocolate Stout	American Stout	5.5 Gallons	1.045	1.009	4.81	127.77	50 °L	1.4K	1
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2016 7:35 PM Notes: Add 1.5 pounds frozen raspberries to secondary.
Double Chocolate Milk Stout Clone	Sweet Stout	5 Gallons	1.058	1.023	4.59	30.02	42.74 °L	1.4K	1
Author: mzuern Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 25 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: 2/9/2016 7:06 PM Notes: London Ale 111 Irish Ale
Nelson Sauvin All Wheat	American Wheat Beer	6.5 Gallons	1.048	1.008	5.25	27.98	4.26 °L	1.4K	1
Author: GUY235 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: Dextrose Priming Amount: 1 cup Creation Date: 12/19/2015 8:26 PM Notes:
Pax Ale	American Pale Ale	5.5 Gallons	1.049	1.013	4.81	441.31	4.43 °L	1.4K	0
Author: Itsphil Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2015 2:48 PM Notes:
Jim's YEB #1	Strong Bitter	22 Litres	1.049	1.012	4.86	29.74	11.88 °L	1.4K	1
Author: DrummerJim Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2015 7:55 PM Notes:
Hopback IPA	American IPA	21 Litres	1.058	1.018	5.28	54.09	5.03 °L	1.4K	1
Author: chrisvdp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2015 7:58 PM Notes:
Kolsch Lite	Kölsch	16 Litres	1.042	1.011	4.17	32.77	3.66 °L	1.4K	0
Author: Ben's beers Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2014 5:15 PM Notes:
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