Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Big Daddy's Choccy Milk	Sweet Stout	23 Litres	1.086	1.026	7.97	12.81	47.27 °L	236	3
Author: Lach Boil Size: 29.68 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2020 5:54 AM Notes: Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter (after approx 1 week in primary, check for airlock and FG) and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to bottle to taste.
Not BruSho Stout	Oatmeal Stout	1.25 Gallons	1.051	1.012	5.16	29.86	33.27 °L	236	0
Author: Kevin Peffley Boil Size: 1.78 Gallons Boil Time: 30 Boil Gravity: 1.043 Efficiency: 70 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: 9/18/2023 5:21 AM Notes: This Stout was inspired by the BruSho Dry Irish Stout, but it ended up much different. I changed the Pale Malt to Maris Otter, and I replaced Carapils with Crystal 60L, then added Chocolat Malt, and Flaked Oats. The BruSho’s use of hops Magnum 15AA was too much for my taste, so I went with East Kent Goldings, using two additions. This cut the bitterness down by half or more. In all, this is quite different, but I think it’s more of a traditional Irish Stout, perhaps except for the addition of East Kent Goldings at the end.
Rye For A Rye	Extra Special/Strong Bitter (ESB)	5 Gallons	1.056	1.014	5.61	46.86	8.72 °L	236	2
Author: BierKlaus Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 9/9/2023 5:03 AM Notes:
Roggenbier	Roggenbier (German Rye Beer)	5.5 Gallons	1.055	1.014	5.39	18.06	13.94 °L	236	0
Author: Randy64 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 7/13/2023 7:05 PM Notes:
Hefeweizen 01	Weizen/Weissbier	2.5 Gallons	1.043	1.009	4.43	28.11	2.96 °L	236	1
Author: gary Hunt Boil Size: 2.5 Gallons Boil Time: 30 Boil Gravity: 1.043 Efficiency: 70 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: 6/4/2023 10:58 PM Notes: Kept the fermentation temp at 68 deg for the first week. Then the primary drifted up to room temp of 72 deg.
Citra Pale Ale Recipe - Braumeister (20L)	American Pale Ale	21 Litres	1.056	1.01	6.09	33.36	5.95 °L	236	0
Author: bensummerton Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 3.56 bar Creation Date: 3/2/2023 6:22 AM Notes: Trying the following Mash Sched (Source: DocD): This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system. DocD 44 (30-52) 0-20 min. Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes. -Deactivated at 50C 52 (50-55) 20 min. Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ... Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning. -Deactivated at 66C/72C 58 (55-60) rare step Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts. -Deactivated at 60C 63 (60-65) 20-40 min. Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils. Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer. Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort. -Deactivated at 72C 72 (68-72) 35 min. Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars. Low for light all fermentable - 69. Higher for full body unfermentable - 72 (increasing deactivation of Beta) -Deactivated at 79C Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction. SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70 Single Malt @ Single Temp & Single Hop Copy paste from web in Fahrenheit for non SI folks: * Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers. * Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts. * Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat. * Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation. * Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer. * Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.
Session IPA	American IPA	7 Gallons	1.042	1.01	4.18	65.9	12.17 °L	236	0
Author: Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 68 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: 10/28/2021 3:17 PM Notes:
HUGH HEFENERWIZEN	Weizen/Weissbier	5.5 Gallons	1.053	1.007	6.03	19.03	4.4 °L	236	0
Author: Sonny and Rob's Brewhouse Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 6/7/2021 1:50 PM Notes:
Warp Speed Stout V2.Oat	Oatmeal Stout	10 Gallons	1.063	1.014	6.43	67.95	50 °L	236	0
Author: Bish07 Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: co2 Priming Amount: 14.26 psi Creation Date: 1/19/2021 7:31 PM Notes:
Sagamlicous	American IPA	5 Gallons	1.067	1.016	6.7	43.73	10.13 °L	236	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.112 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: 7/17/2020 9:42 PM Notes:
Calypso American IPA	American IPA	6 Gallons	1.063	1.01	7.01	64.67	9.33 °L	236	1
Author: MmBeer Boil Size: 7.73 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10 psi Creation Date: 2/15/2014 6:00 PM Notes:
Irish Red Ale	Irish Red Ale	5 Gallons	1.052	1.013	5.1	0	3.59 °L	236	0
Author: gvernea Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 4/18/2020 7:33 PM Notes:
Milky Coffee Stout GetER	Sweet Stout	20.8 Litres	1.072	1.025	6.1	37.13	45.05 °L	236	0
Author: Andy__C Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.044 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: 11/20/2019 7:34 PM Notes:
Single Hop - Nelson Sauvin	American IPA	11.5 Litres	1.071	1.016	7.3	70.51	4.28 °L	236	0
Author: yokmen Boil Size: 16.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 68 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: 11/17/2019 11:05 AM Notes:
Home-Grown Hop IPA	American IPA	6 Gallons	1.069	1.013	7.29	63.83	7.07 °L	236	0
Author: Druuseph Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 11/9/2019 1:40 PM Notes:
Cols Chocolate Brownie	Robust Porter	22 Litres	1.051	1.008	5.54	206.58	37.47 °L	236	0
Author: BermoNZboy Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2019 1:30 AM Notes:
MeinerStephaner	Weizen/Weissbier	23 Litres	1.045	1.01	4.56	14.5	3.81 °L	236	0
Author: miles1896 Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.03 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/1/2019 9:00 PM Notes: 1/2 tsp calsium sulfate (2 g) as water treatment. reason: adding Ca+2(calcium) lowers ph and aids enzyme activity. Adding SO4-2(sulfate) accentuates hop bitterness. Ideally I would add 1/4 tsp (1g) Calcium cloride, but I did not have any available on brew day. Cloride would accentuate maltiness.
Ipa	English IPA	10 Litres	1.069	1.013	7.29	62.4	10.51 °L	236	0
Author: Myckas Boil Size: 20 Litres Boil Time: 75 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2019 12:54 PM Notes:
Trad Berliner Weisse	Berliner Weisse	42 Litres	1.047	1.007	5.19	15.17	3.88 °L	236	0
Author: Ruth-anne Azia Boil Size: 52 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 65 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: 2/27/2019 8:06 AM Notes:
Saison	Saison	25 Litres	1.052	1.016	4.8	25.59	7.51 °L	236	0
Author: drozli Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2018 9:57 AM Notes:
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