Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
BPA (Berry Pale Ale)	American Pale Ale	6 Gallons	1.063	1.015	6.33	32.15	6.18 °L	71	1
Author: Magistrate Boil Size: 7.65 Gallons Boil Time: 30 Boil Gravity: 1.057 Efficiency: 68 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2024 8:30 PM Notes:
Oatmeal Stout	Oatmeal Stout	20.8 Litres	1.056	1.017	5.12	29.17	32.08 °L	71	0
Author: Boil Size: 26.71 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 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: 1/3/2025 2:06 PM Notes:
Blondes Just Want To Have Fun	Blonde Ale	5.5 Gallons	1.056	1.01	5.98	20.97	5.03 °L	71	0
Author: Reach Around Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 73 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: 12/31/2024 4:06 PM Notes:
Pale Ale - Summit	American Pale Ale	20 Litres	1.047	1.008	5.11	44.91	5.46 °L	71	0
Author: Boil Size: 25.95 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 139.6 g Creation Date: 12/23/2024 1:14 PM Notes:
Dark Mild	Dark Mild	2 Gallons	1.038	1.012	3.4	15.34	17.19 °L	71	0
Author: petearruda Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 67 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: 12/22/2024 9:12 PM Notes:
Pale Ale Ola Calavera	American Pale Ale	220 Litres	1.052	1.009	5.68	32.74	5.99 °L	71	0
Author: Ola Calavera Boil Size: 260 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2.3 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: 12/10/2024 7:52 PM Notes:
Trident Pale Ale	American Pale Ale	5.5 Gallons	1.049	1.012	4.86	36.3	3.86 °L	71	0
Author: HomeFermenter.com Boil Size: 6.91 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 12/7/2024 10:27 PM Notes:
New World IPA	American Pale Ale	23 Litres	1.044	1.009	4.57	50.47	6.9 °L	71	1
Author: Filtonian Boil Size: 27.58 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 78 Mash Thickness: 3.5 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: 12/2/2024 2:11 PM Notes:
Martin Shittra Pale Ale	American Pale Ale	5.25 Gallons	1.053	1.011	5.61	58.75	4.97 °L	71	0
Author: upcountry@comcast.net Boil Size: 6.83 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2024 7:28 PM Notes:
Awesome Recipe	Irish Stout	40 Litres	1.054	1.01	5.7	19.32	36.4 °L	71	0
Author: Boil Size: 46.02 Litres Boil Time: 60 Boil Gravity: 1.047 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: 11/1/2024 3:17 PM Notes:
Fibonacci Ale	American Pale Ale	20 Litres	1.051	1.008	5.6	31.91	5.91 °L	71	1
Author: vulcan42 Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 123.1 g Creation Date: 1/8/2019 2:40 AM Notes: Fibonacci Ale pays homage to Fibonacci, a 13th century mathematician in using the Fibonacci number sequence for the hopping regime and boil timings. Modified 18 Feb 2021 - Changed yeast to Fermentis US 05 Modified 15 Dec 2021 Changed hops to Northern Brewer and EKG Reduced Wheat and Munich Malt loading. Recipe has been formulated for balance and drinkability over a number of iterations whilst still incorporating Fibonacci sequences Specific style is not important, however can be categorised as a Pale Ale.
Rampant Red Scottish Ale	Scottish Light	10 Gallons	1.065	1.017	6.38	24.26	16.24 °L	71	1
Author: Red Lion Brewing Company Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2024 5:19 PM Notes:
Sofia Marathon '24 Buildup	American Pale Ale	44 Litres	1.057	1.01	6.08	34.04	4.79 °L	71	0
Author: Boil Size: 49.46 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 95 Mash Thickness: 2.6 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: 10/12/2024 11:19 AM Notes:
Black Town	Oatmeal Stout	100 Litres	1.046	1.014	4.23	30.69	47.69 °L	71	0
Author: Boil Size: 105 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 76 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: 10/8/2024 2:02 PM Notes:
Awesome Recipe	American Amber Ale	80 Litres	1.052	1.013	5.07	20.4	18.56 °L	71	0
Author: Boil Size: 85.68 Litres Boil Time: 60 Boil Gravity: 1.048 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: 9/23/2024 2:34 PM Notes:
Scottish Export	Scottish Export	50 Litres	1.048	1.012	4.76	18.17	16.62 °L	71	0
Author: Boil Size: 50 Litres Boil Time: 75 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 31.7 g Creation Date: 9/23/2024 11:59 AM Notes:
Colombia American Pale Ale	American Pale Ale	107 Litres	1.03	1.007	2.93	52.65	4.15 °L	71	0
Author: Boil Size: 120 Litres Boil Time: 60 Boil Gravity: 1.026 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: 8/12/2024 9:48 PM Notes:
Awesome Recipe	English Barleywine	5 Gallons	1.103	1.026	10.1	48.55	14.31 °L	71	0
Author: Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.103 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: 7/17/2024 7:44 PM Notes:
North Cro Irish Red	Irish Red Ale	5.25 Gallons	1.053	1.013	5.33	14.74	15.83 °L	71	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).
Awesome Recipe	Blonde Ale	5.5 Gallons	1.045	1.009	4.67	31.03	3.16 °L	71	0
Author: MakeBeerDrinkBeer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 1/30/2024 12:39 PM Notes:
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