Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Julio	British Golden Ale	500 Litres	1.043	1.008	4.58	4.65	3.53 °L	45	0
Author: Boil Size: 570 Litres Boil Time: 70 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2024 12:29 PM Notes: ph agua 8.3 ph macerado 5.2 ph hevor 5 macerado 68 baja a 66 inoculo 05 350 gr a 23 gr 36 hs actividad 4 dias a 22 2 a 18
Tim's BDay Amber	American Amber Ale	6 Gallons	1.038	1.01	3.67	23.57	23.09 °L	45	0
Author: gdobberanski Boil Size: 7.77 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2024 11:48 PM Notes:
PALE ALE CON ARANDANOS	American Pale Ale	20.8 Litres	1.046	1.008	4.94	46.79	8.02 °L	45	0
Author: Miguel Amado Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 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: 8/27/2024 4:37 PM Notes:
Pale Ale	American Pale Ale	20 Litres	1.056	1.01	5.96	48.38	5.2 °L	45	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2024 6:54 AM Notes:
Chur Chill Trial 1	Irish Red Ale	800 Litres	1.051	1.01	5.37	23.03	8.75 °L	45	0
Author: Boil Size: 900 Litres Boil Time: 70 Boil Gravity: 1.048 Efficiency: 80 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: 8/17/2024 6:42 PM Notes:
2 HUNDO	American Pale Ale	5.5 Gallons	1.064	1.016	6.29	62.25	12.72 °L	45	0
Author: taterbrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 8/16/2024 8:03 PM Notes:
A Classy Irish Red	Irish Red Ale	5 Gallons	1.044	1.012	4.18	21.33	11.3 °L	45	0
Author: Buckeye BrewCraft Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 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: 8/12/2024 6:21 PM Notes:
Pale Ale Kit	American Pale Ale	6 Gallons	1.043	1.004	5.05	43.32	7.19 °L	45	0
Author: Daily_brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 100 Mash Thickness: 1.8 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: 8/10/2024 4:43 PM Notes:
Belma Beer	American Pale Ale	5.5 Gallons	1.067	1.012	7.23	20.15	19.59 °L	45	0
Author: Tadpole2085 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 1.75 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: 7/30/2024 12:20 AM Notes:
Porter 11/4/2017	English Porter	147 Gallons	1.054	1.013	5.41	30.77	32.12 °L	45	0
Author: Boil Size: 147 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 88 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2024 6:17 PM Notes:
Remember The Porter	American Porter	11 Gallons	1.075	1.022	7.01	29.58	33.99 °L	45	0
Author: Stan B Boil Size: 13.5 Gallons Boil Time: 80 Boil Gravity: 1.067 Efficiency: 79 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: 2/18/2024 11:59 PM Notes: This recipe is for a 50/50 brew split (5 gal. each) with an American Brown. The Brown was pulled off after 60 min and the Porter was boiled an additional 20 min with some late addition steeped grains added.
Australian Sparkling Alee	Australian Sparkling Ale	5.5 Gallons	1.04	1.01	3.99	18.21	6.04 °L	45	0
Author: Delta5Actual Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 18.21 psi Creation Date: 7/25/2024 6:38 PM Notes:
Trashy Blonde	Blonde Ale	5.5 Gallons	1.04	1.011	3.8	42.97	4.58 °L	45	0
Author: Delta5Actual Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 7/25/2024 4:48 PM Notes:
Table Beer Late 2024	American Pale Ale	800 Litres	1.037	1.012	3.24	23.79	3.59 °L	45	0
Author: JG78888 Boil Size: 881.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2024 3:51 PM Notes:
Honey Badger Amber Ale	American Amber Ale	30 Litres	1.056	1.014	5.55	54.78	13.79 °L	45	1
Author: Springbok Lapa Private Brewery Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 0.987 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: 189.7 g Creation Date: 7/21/2024 6:47 AM Notes:
Pale Ale	American Pale Ale	6.5 Gallons	1.041	1.01	4.05	0	3.59 °L	45	0
Author: Jonathan Wurth Boil Size: 7.8 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 76 Mash Thickness: 1.4 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: 7/17/2024 1:21 PM Notes:
NZ Extra Pale	American Pale Ale	23 Litres	1.047	1.009	4.99	41.99	3.22 °L	45	0
Author: Nils P Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 72 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2024 7:58 AM Notes:
Awesome Recipe	Irish Red Ale	18.9 Litres	1.055	1.014	5.38	0	6.28 °L	45	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.036 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: 6/24/2024 2:11 AM Notes:
Pale American Ale	American Pale Ale	5.5 Gallons	1.058	1.013	5.94	32.25	5.72 °L	45	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2024 9:20 PM Notes:
North Cro Irish Red	Irish Red Ale	5.25 Gallons	1.053	1.013	5.33	14.74	15.83 °L	45	1
Author: Jim Boudreaux Boil Size: 7.63 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 3/23/2024 5:55 PM Notes: 4 days before... Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Sat morning will work.). Day Before... Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH. Initial pH of brewing water: ________ Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 20 minutes after the mash is underway, ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 3 degrees hotter than desired strike temperature. Remember, the pump is NOT on at this time! Initial water temp: 154 deg F Mash temp stabilizes at: 151 deg F TURN OFF HEAT! Make sure the heat is turned off! Quickly add all crushed grains to 154 deg F water, and stir rapidly. When temp is stabilized at 151 deg F, put lid on kettle and hold for 5 MINUTES. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes ______________________________________________________________________ Saccharification Rest (60 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken after 10 minutes, after this rest begins, as mash was begun at mash-in, which took place for 10 minutes. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much ___________ _____________________________________________________ For the record... Near the end of the 60 min (about 50 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ____________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD DARK GRAINS NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: ___________ With Brew Commander set for the boil program, it's time to begin. Add FWH (first wort hops) hop addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop. When wort temp is close as possible to 175 deg F, add the whirlpool hops, then continue whirlpool recirculation for 15 minutes. At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 68 deg F until gravity drops to 1.016, then raise it up to 70 deg F for 2 days. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 38 deg F. Hold at 38 deg F or lower, but not lower than 35 deg F. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to keg. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
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