Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Summer Raspberry	Weissbier	26 Litres	1.041	1.007	4.54	21.77	2.94 °L	360	0
Author: Boil Size: 30.35 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.1 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: 3/25/2021 1:10 PM Notes:
Pale International Lager Raw Barley Experiment Recipe May 2025	International Pale Lager	21 Litres	1.046	1.012	4.54	26.65	5.01 °L	360	0
Author: pacobw Boil Size: 35.65 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 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: 5/15/2025 3:53 AM Notes: Starter 1 pack Omega Yeast Kolsch II (manufacture date April 29, 2 weeks old) 1750ml water and 175 gr DME Stir plate for 48 hours 1 capsule of Servomyces and a small pinch og MgSO4 Water: Distilled water 5 gal (Walgreens) Strike water: 5 gal @ 50°C Added 2.8L @ 50°C @ min 30 (w/ 2 pinches of citric acid) pH @ min 10: 5.65 Added 3 pinches of citric acid pH min 30: 5.47 The grist and water are very thick, didn't get stuck but more water added was fine Temp increased 60 minutes after from 50°C to 65°C Takes 10 minutes to reach 65 (1000 watts element) 30 min @ 65°C Then sparge (water @ 80°C, with citric acid creating a pH of 5) Temp increased from 65°C to 78°C, takes 15 minutes to reach 78. Then 30 min @ 78°C The heating element turned off several times (due to a 1000watts electrical outlet was too much)...changed to the wall uotput and started working properly BUT took TOO long to reach 78°C, more than 45 minutes. The Brewzilla is unable to reach boiling temperature, reached 86°C but no more...maybe electricity issue, maybe heating element...(Maybe the problem was to reset the input button in the wall) Finally reached 100°C Left to boil 55 minutes The boil has a nice malty aroma, more pungent and appealing than ever before. Chill to 20°C in 45 minutes Process interrupted by tornado 2:30pm Post boil pH 5.56 SG: 1.046 Chilled to 18.6°C Starter temp is 21.5°C Wort heating by electric blanket from 18.6 to 20.6°C Pitching temp: 21.5 o 22°C Wort temp: 20.6°C I hope the temp shock does not make the yeast dormant The flavor of the wort is nice, a bit bitter (49% AA hop extract maybe) To reduce the pH from 5.56 to 5.19, 4 pinches of citric acid added pitching pH: 5.19 pitching SG: 1.046 The wort at bottom of the fermenter (protein chunks) were decanted through the bottom valve. Very active fermentation at 7am next day (Saturday May 17) Temp is 21 Reduced to 20°C at 10am Reduced to 19.5°C at 13:45 Reduced to 19°C at 19:45 Reduced to 18.5°C at 11am Sunday Reduced to 18°C at 10pm Sunday Very active fermentation al Saturday, Sunday, Monday Tuesday medium active Wednesday low to very low activity Thursday ]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]ZPale International Lager “Bashu” Raw Barley Experiment Recipe May 2025 30% Unmalted barley 68% Pilsner malt 2% Acidulated malt Enzyme Dosage: 1 to 1.75 mL Ondea Pro per lb of grain 1 to 1.75 mL Ceremix Flex per lb of grain Ingredients 3lb unmalted barley (Proximity, WI, US) 7lb Pilsner malt (Barke, Weyermann, GER) 0.5 lb Melanoidin (Weyermann) 4 oz Acidulated malt (Weyermann, GER) 2.5 ml Ondea Pro 2.5 ml Ceremix Flex 2 lb rice hulls 7 gal RO water Magnesium Sulfate: 0.5gr Calcium Chloride: 2gr Calcium Sulfate: 4gr 3 Campden tablets (16 ppm of free SO2 in 5.5 gallons in mash-in) 1gr Brewtan B in mash Process Pre-boil 5 gal RO water for 10 minutes to eliminate oxygen Decrease the temperature to 45°C using immersion SS coil Add the enzymes, stir thoroughly, mix Add strike water to the mash tun and stir in the blend of malts and rice hulls Reduce the pH to 4.8 → Be sure that the highest temperature at mashing-in and throughout the first 30 minutes (protein rest) does not exceed 54°C. → Continuous stirring is required throughout the mashing to prevent settling of the grist and ensure the effective action of the enzymes. → Barley and water mix has a higher viscosity and is more sticky compared with malt and water mix, so make sure that the barley and water mix is not clotting in pipes or at mashing-in. 50 min @ 122°F - 50°C 30 min @ 149°F - 65°C→ denature of enzymes starts 30 min @ 172°F - 78°C and then sparge Tasting notes: Very murky, high concentration of sediments from the lagering time. Amber color, some dark hues suggests a low level oxidation. The head is foamy and persistent enough. ---Check the amount of Melanoidin malt used (0.5lb is maybe too much) Some astringency and unpalatable flavors due to the sediment. Prominent sweet esters upfront, with medium high to high apple aromatics. No maltiness, a bit flavorless (like mass market Viena lager) Good carbonation The flavor is sweet with medium high sweet fruit esters. No Maillard products detectable as intended Notes IA (Gemini): Flavor and Aroma: Expect a more pronounced grainy or bready character in the finished beer, which can be a desirable attribute in certain lager styles. Some studies suggest that at a 30% inclusion rate, the flavor difference from an all-malt lager may be subtle. However, there is also a potential for a "lingering bitterness" or a slightly harsher note if the process is not carefully managed.
Mango Fart	Fruit Beer	5.5 Gallons	1.043	1.008	4.52	7.61	4.24 °L	360	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: N/A 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: 12/1/2024 12:21 PM Notes:
Weaty	No Profile Selected	23 Litres	1.047	1.013	4.55	13.69	4.44 °L	360	0
Author: Boil Size: 28.8 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3.65 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: 4/21/2024 11:25 AM Notes:
Dummy	No Profile Selected	150 Gallons	8.44	-0.003	4.41	0	0.8 °L	360	0
Author: Goat Lab Brewery Boil Size: 160 Gallons Boil Time: 60 Boil Gravity: 8.4 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/14/2023 11:33 PM Notes:
Dudeman Haze	American IPA	5.5 Gallons	1.046	1.011	4.51	41.04	3.3 °L	360	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 5/9/2023 3:51 PM Notes:
Winter Ale	Winter Seasonal Beer	21 Litres	1.045	1.011	4.51	0	5.08 °L	360	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3 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: 3/18/2023 7:02 AM Notes:
Groovie Stöut II 01/10/22	Irish Stout	24 Litres	1.042	1.008	4.39	45.02	39.37 °L	360	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.13 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 109.6 g Creation Date: 9/30/2022 10:50 PM Notes:
Big Wave Golden Ale Clone, 220718	No Profile Selected	22 Litres	1.045	1.011	4.53	21.64	5.1 °L	360	0
Author: SOMA Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 76 Mash Thickness: 3 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: 7/18/2022 5:18 AM Notes:
Come FInd Me- 6.5 Bbl	No Profile Selected	205 Gallons	1.045	1.011	4.47	0	5 °L	360	0
Author: Conlan Budwash Boil Size: 205 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A 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: 5/4/2021 7:22 PM Notes:
ExtractPartialMashPaleAle	American Pale Ale	18 Litres	1.042	1.008	4.51	22.05	2.92 °L	360	0
Author: Bismarck Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.126 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2019 7:38 PM Notes:
Best Bitter	Best Bitter	2.75 Gallons	1.049	1.015	4.48	33.52	16.9 °L	360	0
Author: Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: N/A 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: 10/3/2020 6:32 PM Notes:
Witty One	Witbier	45 Litres	11.511	3.149	4.46	11.75	3.85 °L	360	0
Author: peterschill Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 9.5 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.69 bar Creation Date: 9/18/2020 9:27 PM Notes: 5 g CaCl2 5 g CaSO4 lactic to mash goal pH 5.45 post fermentation addition of citrus (40gm and 11 g coriander ) in split batch - 2 days rest
Helles Lager	Munich Helles	7.2 Litres	1.042	1.007	4.54	21.39	3.34 °L	360	0
Author: Remy Gusteau Boil Size: 12.6 Litres Boil Time: 30 Boil Gravity: 1.024 Efficiency: 64 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: 9/9/2020 2:34 AM Notes:
Cask ESB	No Profile Selected	5.5 Gallons	1.051	1.016	4.52	26.6	8.2 °L	360	0
Author: Tyler T Boil Size: 7 Gallons Boil Time: 120 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 2.06 psi Creation Date: 6/13/2020 1:42 AM Notes:
Wheat My Day	American Light Lager	21 Litres	1.042	1.008	4.45	13.45	3.3 °L	360	0
Author: Mortti Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.08 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: 5/1/2020 9:08 PM Notes:
Kulture Shock 2	Berliner Weisse	5 Gallons	1.04	1.006	4.49	9.22	2.74 °L	360	0
Author: Jstep Boil Size: 5.25 Gallons Boil Time: 15 Boil Gravity: 1.039 Efficiency: 72 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: 3/22/2020 1:55 PM Notes:
English Pale Ale	Special/Best/Premium Bitter	18 Litres	1.045	1.012	4.42	29.28	7.19 °L	360	0
Author: Sarai Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 3.64 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/12/2019 2:18 PM Notes:
Stout	Irish Stout	21 Litres	1.041	1.008	4.35	33.57	32.23 °L	360	1
Author: Lomond Boil Size: 22.8 Litres Boil Time: 90 Boil Gravity: 1.038 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: 4/10/2019 2:37 PM Notes:
Belgian Wit	Witbier	5.5 Gallons	1.045	1.011	4.51	18.29	3.52 °L	360	0
Author: Stevedi Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.25 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: 3/31/2019 6:19 PM Notes:
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