Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The Dark Side Of IPA - Black IPA	Specialty IPA: Black IPA	24 Litres	1.063	1.012	6.82	60.77	34.25 °L	132	0
Author: Magician Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: dextrose Priming Amount: 172.9 g Creation Date: 1/29/2024 11:39 PM Notes: After 5 days of fermentation I added about 5g of leftover M12 kveik yeast for whatever reason. Dry hopped at day 12 for 3 days + cold crashed for 2 days, then bottled for 2.5 Co2/vol. OG: 1.060 FG: 1.014 ABV: 6,1%
Beast Mode Double IPA	American IPA	5.5 Gallons	1.071	1.01	8.01	103.77	29.19 °L	132	0
Author: Brewmasterjohn Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 7/23/2024 3:31 PM Notes: Can substitute Magnum with either CTZ, Warrior, Columbus, Tomahawk, or Zeus Start 20 mins hop stand immediately at flame out. No chiller required. Pitch Lutra at 90f
Under A Heat Hefeweiz-ory (Hefeweizen V.Vier)	Weissbier	5.75 Gallons	1.056	1.012	5.81	14.12	3.63 °L	132	0
Author: danders1999 Boil Size: 7.5 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: 72 ° F Priming Method: co2 Priming Amount: 24.52 psi Creation Date: 6/15/2024 3:27 AM Notes: Recipe points: - Color should be SRM 3-9; IBU 10-15 (KCBierCo is 13). - Want mash time >154F and also <150F, thus try to start ~156F and fade down to 148F - Skipping the 90min mash and 90min boil from Hefe v1.0; taking DMS risk regarding the boil. - Hefe v1.0 used Wyeast 3638, and v2.0 + v3.0 used Wyeast 3068. Supposedly, WY3068 and Lallemand Munich Classic are equivalent (Weihenstephan strain). I'm trying the latter since it's dry yeast (summertime). If I don't get as much banana, then I'll go back to WY3638. - LalBrew Munich Classic range is (63 - 72F [or77F]). Fermenting toward top of the tolerance, ie 72F, for prominent banana esters. - No need for diacetyl rest post-fermentation since this is an Ale yeast. [Some claim the LalBrew Munich Classic is the dry version of the Weihenstephan strain WY3068, but others claim that's not exactly true, i.e. it is Doemens Strain 479 which is a descendent of the Weihenstephan strain but not a 1:1 comparison] Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_MUNICHCLASSIC_ENGLISH_DIGITAL.pdf 1) Sprinkle the yeast on the surface of 10 times its weight (~1.2 cup) in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently. 2) Leave undisturbed for 15 minutes, then stir to suspend yeast completely. 3) Leave it to rest for 5 more minutes at 30-35°C (86-95F). 4) Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C (18F) at a time. Temperature shock of >10°C (18F) will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. 5) Inoculate without delay into cooled wort in the fermenter.
Dwavern Stature	Irish Stout	19 Litres	1.048	1.014	4.52	39.34	42.04 °L	132	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 1.84 bar Creation Date: 5/1/2024 2:52 PM Notes:
Try A Rye	Blonde Ale	3 Gallons	1.047	1.009	5.06	48.54	5.96 °L	132	0
Author: Boil Size: 4 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: 90 ° F Priming Method: sucrose Priming Amount: 4.3 oz Creation Date: 4/21/2024 6:59 PM Notes:
Belgian Pale Ale	Belgian Pale Ale	14 Litres	1.049	1.012	4.81	22.88	12.88 °L	132	1
Author: AdrianRK Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.06 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: 4/20/2024 8:38 AM Notes:
Bcbs	Imperial Stout	4 Gallons	1.115	1.027	11.54	51.95	45.69 °L	132	0
Author: maditude Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 79 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: 4/7/2024 2:25 PM Notes:
Mad Dog English Barleywine	English Barleywine	3 Gallons	1.104	1.023	10.74	44.77	22.75 °L	132	0
Author: Jon Gerenski Boil Size: 4.5 Gallons Boil Time: 120 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/4/2024 11:52 AM Notes:
Sejšon	Saison	23 Litres	1.061	1.006	7.32	26.93	6.05 °L	132	1
Author: Colkburg Boil Size: 27.43 Litres Boil Time: 40 Boil Gravity: 1.054 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: 3/1/2024 7:52 PM Notes:
Group 7 Beer 4 - Blackberry Saison	Saison	2 Gallons	1.054	1.01	5.78	29.62	4.48 °L	132	0
Author: Boil Size: 3 Gallons Boil Time: 40 Boil Gravity: 1.036 Efficiency: 60 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: 2/29/2024 7:28 PM Notes: 25B: Saison OG: 1.054 (1.048 -1.065) FG: 1.010 (1.002 - 1.008) ABV: 5.78% (5-7% for "standard") IBU: 29.62 (20-35) SRM: 4.48 (4-14 for "pale") Strike: 3.65 gal, 155.7 °F
White IPA	Specialty IPA: Belgian IPA	5.5 Gallons	1.063	1.015	6.26	59.08	6.22 °L	132	0
Author: mjd857 Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 25 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 11/14/2020 1:32 AM Notes: First dry hop at high krausen. I usually throw it in same time I pitch my yeast. Second dry hop in the keg, or a few days before you package.
Fr. Woolley Mean Brew Irish Stout	Irish Stout	2.65 Gallons	1.052	1.014	5.01	38.4	50 °L	132	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2024 1:50 AM Notes: 8/24 Brew: pH = 5.47 (added 1.5mL Lactic Acid, brewer's friend calculated pH should have been 5.32. OG was 1.47 1/25 Brew: Mashing with 1.5 gallons only; used 1.25mL lactic acid, adding .66mL to sparge. Strike water should be 164.8 for 1.5 gallons water. Add the 2.5 gallons sparge (with acid added) at 151F, mix then raise the bag.
Raging Red Clue	Irish Red Ale	20 Litres	1.055	1.016	5.19	37.39	15.55 °L	132	0
Author: Boil Size: 26 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: 11/24/2023 11:37 PM Notes:
Brown Winter	American Brown Ale	22 Litres	1.066	1.021	6.16	27.21	17.99 °L	132	0
Author: Gmarg Boil Size: 29.4 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 83 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: 11/7/2023 8:03 PM Notes:
New Zeeland Ipa	American IPA	18 Litres	1.059	1.012	6.17	42.41	4.65 °L	132	0
Author: Donjonaaas Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.053 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: 10/28/2023 6:36 PM Notes: Superdelic istället för Rakau
Awesome Recipe	Specialty IPA: Belgian IPA	20.8 Litres	1.066	1.012	6.99	26.04	5 °L	132	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.048 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: 10/7/2023 11:35 AM Notes:
Hefeweisen	Weissbier	13 Litres	1.05	1.014	4.75	13.61	3.76 °L	132	0
Author: Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.046 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: 9/26/2023 10:36 AM Notes:
Best Ordinary Bitter	Ordinary Bitter	22 Litres	1.039	1.009	3.94	33.93	7.61 °L	132	2
Author: Boil Size: 27.25 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 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: 9/3/2023 3:00 AM Notes:
Barley Wine	American Barleywine	5.5 Gallons	1.089	1.016	9.61	30.38	12.94 °L	132	0
Author: RabbitHoleNC Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.065 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: 8/7/2023 6:41 PM Notes:
DIY Helles Bock V1	Helles Bock	5.7 Gallons	1.07	1.015	7.12	26.57	7.61 °L	132	0
Author: Boil Size: 6.9 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 10.23 psi Creation Date: 2/17/2023 2:49 PM Notes: * 1 mL lactic acid in the kettle before boil. * 90 min boil, Hops loose in kettle, Chill at end of boil. * Oxygenate and pitch starter * Ferment at 52F. After 7 days, slowly raise temp over 7 days to 65F. * Once fermentation is complete, cold crash x 7-10 days. Gelatin fine x 3-5 days. Keg and lager for 4-5 weeks as close to 32F as possible.
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