Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
White Chrismas	American Strong Ale	5 Gallons	1.068	1.016	6.85	49.23	13.13 °L	1.3K	0
Author: Cgdavis Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/4/2016 11:08 PM Notes:
English Stout	Oatmeal Stout	30 Litres	1.055	1.012	5.58	32.02	36.93 °L	1.3K	0
Author: Tuco Boil Size: 35 Litres Boil Time: 30 Boil Gravity: 1.047 Efficiency: 74 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: 10/21/2021 2:00 AM Notes:
Big Hopper	American IPA	5.25 Gallons	1.072	1.014	7.63	100.66	5.83 °L	1.3K	1
Author: Yooper Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 12 psi Creation Date: 4/24/2021 4:29 PM Notes:
Screaming Carrot Demon (APA)	American Pale Ale	15 Litres	1.054	1.007	6.18	58.43	8.76 °L	1.3K	0
Author: joetgm87 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 56 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: 2/3/2021 8:37 PM Notes:
Lass Den Trumpf Fallen Weissbier	Weissbier	23 Litres	1.052	1.013	5.22	14.12	3.03 °L	1.3K	0
Author: Wolf Pack Brewing Boil Size: 30.5 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 2.45 bar Creation Date: 7/8/2020 2:38 AM Notes: https://shop.theelectricbrewery.com/pages/weizen-weissbier Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide. 1.5 qt/lb mash thickness. Start the mash at 113F and hold for 15 mins (ferulic acid rest which helps promote clove-like phenol flavours). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest. Ramp up to 152F and hold for 90 mins (half way between beta/alpha rest). Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons. Boil for 90 minutes, adding hops per schedule. Lid on at flameout, start chilling immediately. Some brewers choose not to add kettle finings during the boil (such as Whirlfloc) as the beer is supposed to be cloudy, but the cloudiness of this beer comes from the yeast. We still want to remove proteins, hot break material, and so forth. Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 62F (wort temperature). We use modified stainless fermenting buckets in wine fridges. Ferment until approximately 5 points from final gravity and then raise the temperature to 72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days. We do not recommend using finings such as unflavoured gelatin as it helps keep as much yeast in suspension as possible. Package as you would normally. We rack to kegs that have first been purged with CO2. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? This beer is best served fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Carbonate this beer to higher than normal levels, around 2.5 to 3.5 volumes of CO2. If you keg, you will find that over time the beer naturally clears as the protein haze and yeast settles. You may occasionally jostle or flip the keg to stir up the sediment to re-introduce the cloudy appearance. Some brewers will use a spare liquid out dip tube on the gas line such that the incoming gas hits the bottom of the keg and automatically stirs up the sediment every time a beer is poured. Others will use a tablespoon or two of flour at the end of the boil to set up a starchy permanent haze. The simplest solution is probably the most popular: Consume quicker
Mosaic/Amarillo Pale Ale	American Pale Ale	360 Gallons	1.057	1.011	6.08	17.13	4.35 °L	1.3K	0
Author: Tim Boil Size: 390 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 79 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: N/A Creation Date: 12/3/2019 6:45 PM Notes:
Doppel Bock	Doppelbock	5.5 Gallons	1.07	1.016	7.08	22.28	16.01 °L	1.3K	2
Author: Dirtboy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 135lm / 19litres Creation Date: 3/20/2019 6:00 PM Notes:
Praga Pils	Czech Premium Pale Lager	23 Litres	1.051	1.012	5.09	43.71	3.67 °L	1.3K	0
Author: Boil Size: 28.4 Litres Boil Time: 70 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/24/2018 9:38 AM Notes:
BOOMBOX	Double IPA	17 Gallons	1.066	1.019	6.23	75.76	4.54 °L	1.3K	1
Author: sdrum3@gmail.com Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2017 8:53 AM Notes:
Belgian WitBier Version 01	Witbier	19 Litres	1.054	1.015	5.17	9.11	4.45 °L	1.3K	0
Author: eRicpHtgr Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 55 Mash Thickness: N/A 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: 8/1/2017 9:30 AM Notes: Alpha Amylase 68 - 70C (Producing Sweet & Malty) Beta Amylase 60 - 65C (Producing Dry & Crisp) ---------------------------------------------------------------------------------- Belgian Witbier Quick Steps. Mash 5Kgs grain with 12.5L water at 68-69C. Collect 7.1L wort with OG at 1.08. Lager Steps Preheat the mash tun with 100C boil water. Mash all at 67C for 90 minutes. Squeeze hard to get all the wort out. Collect total wort of 21.6L with OG 1.040 at 55.5C. Equal to OG 1.051 @ 20C. Efficiency is 80%. Add up to 24.5L and boil to 23.5L. Final 16L only get into fermentation barrel. Use (10g + 7g ) 17g bohemian lager yeast M84 from Mangrove Jacks. Rehydrate at 24C, cold down to 20C and add into wort (20C). Quickly cold down the fermentation barrel to 12C within 5 hours. M84 Lager yeast starts really slow. After 36 hours only sees some thin krausen on top. No bubble at airlock yet. Bubble activity is slow compare with ale yeast. Primary Ferment at 12C - 12 days 13rd day - 14C 14th day - 18C 15th day - Stir the fermentor to gather the yeast in center. 15th - 24th day - 18C 17th day sample - 1.016 Gravity at 20C. 25th Day - 18C 26th Day - 14C 27th Day - 10C 28th Day - 6C 29th Day - 2C 30th - 34th Day - 2C 35th Day - Add yeast and bottle. After bottle keep at 20C for 2 weeks. Then keep at 2C for 4 weeks. Set CO2 volume to 2.4, 15.3L, 12 Celsius, use 78.5g table sugar.
A Little Bit Of Wheat	Weizen/Weissbier	12 Litres	1.047	1.013	4.52	11.33	7.21 °L	1.3K	0
Author: Zandalis Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.038 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: 11/16/2013 6:16 PM Notes:
Mother Fuckin' Albino Mango Lassi	American Pale Ale	8 Litres	1.048	1.009	5.14	62.32	5.03 °L	1.3K	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2016 2:37 PM Notes:
GALLON MEAD	Semi-Sweet Mead	1 Gallons	1.126	1.031	12.4	0	5.1 °L	1.3K	0
Author: monkeyhaiku Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.126 Efficiency: 60 Mash Thickness: 1.5 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: 8/17/2016 10:42 PM Notes:
Danny's B-Day Beer	Belgian Dark Strong Ale	5.5 Gallons	1.087	1.024	8.26	23.58	19.4 °L	1.3K	0
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 5:31 PM Notes:
Monster Brew	American Light Lager	19 Litres	1.222	1.029	25.35	0	11.73 °L	1.3K	0
Author: WooTeck Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.162 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2016 11:15 AM Notes:
Alhambra Amber Ale	American Amber Ale	2.5 Gallons	1.056	1.013	5.64	2.95	18.61 °L	1.3K	1
Author: Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.281 Efficiency: 70 Mash Thickness: 1.5 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: 4/4/2016 5:51 AM Notes:
Oatmeal Stout	Oatmeal Stout	10.5 Gallons	1.055	1.015	5.27	27.04	40.16 °L	1.3K	1
Author: e_satt Boil Size: 12.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.25 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: 12/13/2015 9:50 PM Notes:
24 For The Barrel	American Barleywine	13 Litres	1.083	1.019	8.4	57.24	28.12 °L	1.3K	0
Author: DasBeef Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 67 Mash Thickness: 2.7 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: 7/8/2015 1:34 PM Notes:
Union Jack Clone	American IPA	6 Gallons	1.073	1.024	6.46	77.16	6.43 °L	1.3K	0
Author: SpencerG11 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2015 3:38 AM Notes: ferment at 63F for 36 hours then let free rise to 66F and cap there for duration of fermentation.
Teufelsgebräu	Belgian Golden Strong Ale	11 Gallons	1.094	1.021	9.59	22.65	4.97 °L	1.3K	0
Author: alesofanarchy@gmail.com Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2015 5:37 PM Notes:
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