Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
ESB	Strong Bitter	17 Litres	1.056	1.014	5.55	40.33	8.62 °L	1.2K	0
Author: ImV Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2016 8:48 AM Notes: OG - 1.056 Kettle volume - 17 liters
Cream Ale	Cream Ale	5.5 Gallons	1.051	1.01	5.35	30.33	3.2 °L	1.2K	2
Author: kblankenship11 Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.75 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: 4/24/2023 4:14 PM Notes:
Munich Dunkel	Munich Dunkel	6.5 Gallons	1.052	1.013	5.12	22.56	18.89 °L	1.2K	1
Author: Ottowerks Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/10/2021 12:58 AM Notes: FROM BYO https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/ This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes. Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F (76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer. Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate). My notes on Lager Fermentation Fermentation Schedule 52F for 2 weeks Raise Temp to 62F for 2-3 Days (d rest) Rack to Second (drop trub) Cold Crash to 45F for a week then rest for another weeks at 40F Then Keg and Larger for 6-8 weeks at 35F
Trigo La Loba	Weizenbock	11 Litres	1.052	1.013	5.11	12.95	4.19 °L	1.2K	1
Author: La Loba Boil Size: 11.4 Litres 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: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 3/8/2021 1:37 PM Notes:
Vienna Mosaic SMaSH	American Light Lager	5.5 Gallons	1.052	1.009	5.59	40.04	5.82 °L	1.2K	1
Author: Barter & Trade Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 77 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: 6/7/2019 4:32 PM Notes:
Maple Milk Stout - Tropical Stout	Tropical Stout	6.3 Gallons	1.074	1.023	6.73	32.68	40.17 °L	1.2K	0
Author: Jay Avrett Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: Bottle Condition - Dextrose Priming Amount: N/A Creation Date: 11/5/2018 12:42 AM Notes: Fermented like crazy for three days. After day 3 of fermentation, allow to perform diacetyl rest at 70-72 deg. F. for 2-days. Drop back to 64 deg. F. and hold for another 11 days or so. Silver Medal: Table 26: Dark British Beer http://registration.proam.beer/
Strawberry Rhubarb Parfait Sour	Weissbier	5 Gallons	1.064	1.026	4.94	0	4.22 °L	1.2K	0
Author: Chris J Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.4 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: 11/28/2017 11:53 PM Notes:
20L Sugar Wash	American Light Lager	26 Litres	1.059	1	7.75	0	1.1 °L	1.2K	0
Author: Tim Fuller Boil Size: 12 Litres Boil Time: N/A Boil Gravity: 1.128 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2017 12:40 AM Notes:
#001 EBA	Dark Mild	20 Litres	1.045	1.013	4.21	21.15	30.97 °L	1.2K	1
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2017 1:04 AM Notes:
Random Pale Ale	American Pale Ale	10 Gallons	1.058	1.016	5.47	48.27	8.24 °L	1.2K	0
Author: bacgabe Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2016 4:49 PM Notes: 5 gallons with Conan, other 5 with WLP 01
Chocolate Oatmeal Cream Stout Mk2	Sweet Stout	11.5 Gallons	13.199	2.599	5.68	43.99	33.3 °L	1.2K	5
Author: Dana Cordes Boil Size: 13.9 Gallons Boil Time: 60 Boil Gravity: 11 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2013 6:09 PM Notes: Before brewing, roast the oats on a cookie tray in the oven at 350 degrees for ~15 minutes or until browned and toasty. Start with a sacrification rest of 110 for 20 minutes. Add oats and a few pounds of 2-row, bring to temp. After that 20m, add the rest of the grains and bring to 160 for a 60m rest. REVISED: Add oats and 1lb of non-dark malt. Add a total of 8qt of water to bring to ~115. It helps to add 6Q, and then use the last two to adjust. Let rest for 20m. Heat 24.7Q of water to 198F. Add to mash, and then add the rest of the malt. Mash for 60. Add nibs to secondary and leave for up to two weeks. Flavor will be mild. This beer won gold in the 2013 Los Angles County Fair for Stouts, and bronze in the 2013 Ventura County Fair.
Tempe Closet Belgian Dubbel	Belgian Dubbel	5.5 Gallons	17.807	4.884	7.1	47.66	15.09 °L	1.2K	1
Author: Tempe Closet Brewery Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 15.4 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2016 3:24 AM Notes: Blend Raisins with a cup of wort
Tank 7, Comparison	Saison	5.5 Gallons	1.074	1.022	6.77	40.32	6.23 °L	1.2K	0
Author: Lliam Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2016 8:12 PM Notes: https://www.reddit.com/r/Homebrewing/comments/3255es/best_subsitute_for_boulevard_house_yeast_for_tank/
Strong Bitter Version 1-1	Strong Bitter	1.1 Gallons	1.065	1.021	5.74	43.93	12.07 °L	1.2K	0
Author: Cultivation Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/15/2016 4:09 PM Notes: GUVNAH NHC 2010 Category 8: English Pale Ale 187 Entries Sponsored by St. Louis Wine & Beer Making Matt and Jake Tucker, Oviedo, Fla., Central Florida Homebrewers Gold Medal "Guvnah" Extra Special/Strong Bitter (English Pale Ale) Ingredients for 5.25 U.S. gallons (19.87 L) 9.0 lb (4.08 kg) Golden Promise pale malt 1.0 lb (0.45 kg) 40°L crystal malt 8.0 oz (227 g) toasted (~25°L) Maris Otter malt 8.0 oz (227 g) honey malt 8.0 oz (227 g) flaked barley 1.0 oz (28 g) Styrian Goldings pellet hops, 5.2% alpha acid (FWH) 1.25 oz (35 g) Willamette whole hops, 6.4% alpha acid (60 min) 1.0 oz (28 g) Willamette whole hops, 6.4% alpha acid (5 min) 1 oz (35 g) Styrian Goldings whole hops, 5.2% alpha acid (0 min) White Labs WLP 011 European ale yeast starter Wyeast yeast nutrient 2.4 vol forced CO2 to carbonate Irish moss to clarify Original Specific Gravity: 1.064 Final Specific Gravity: 1.017 ABV (%): 6.1 IBUs: 44 SRM: 11 Boiling Time: 75 minutes Primary Fermentation: 66° F (19° C) Directions Mash grains at 154° F (68° C) for 60 minutes. Mash out at 167° F (75° C). Runners-Up Silver Medal: Ronald Price, Jr, Smyrna, DE, Extra Special/Strong Bitter (English Pale Ale) Bronze Medal: Greg Sellek, Verona, WI, Special/Best/Premium Bitter, Madison Homebrewers and Tasters
Irish Red	Irish Red Ale	5.5 Gallons	1.049	1.013	4.72	35.28	10.42 °L	1.2K	1
Author: Dmac57 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: corn sugar Priming Amount: 3.7 oz. Creation Date: 12/20/2015 4:27 PM Notes:
Mike's Popcorn Ale	Blonde Ale	5.5 Gallons	1.052	1.012	5.3	16.18	4.26 °L	1.2K	0
Author: grayfurnaceman@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: cane sugar Priming Amount: 3.9 Creation Date: 11/8/2015 4:58 PM Notes: 2d generation wyeast 1056 yeast
La Bière Sournoise	Bière de Garde	90 Litres	1.065	1.011	7.05	23.7	15.63 °L	1.2K	1
Author: oracleoftruth Boil Size: 94 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 76 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: 10/5/2015 3:04 PM Notes:
Weisse Weisse Baby	Berliner Weisse	25 Litres	1.039	1.01	3.81	0	3.23 °L	1.2K	0
Author: toby chick Boil Size: 26 Litres Boil Time: 10 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2015 11:14 AM Notes: 1 week on only Lacobacillus Add the German ale yeast after one week Dry hop one week after the German Ale yeast
Fossane Bryggeri - Portør	Robust Porter	38 Litres	1.062	1.012	6.62	47.55	40 °L	1.2K	0
Author: Palme Boil Size: 49 Litres Boil Time: 70 Boil Gravity: 1.048 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2014 10:19 AM Notes:
BJCP Version 3, All Alone IPA (No Help)	American IPA	12 Gallons	1.064	1.018	6.04	74.68	5.96 °L	1.2K	0
Author: Mark Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 0.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2014 12:10 AM Notes:
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