Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Heimabrygg	Mixed-Style Beer	60 Litres	1.09	1.022	8.83	11.5	5.8 °L	1.2K	0
Author: RoseyBoneBrewer Boil Size: 64 Litres Boil Time: 150 Boil Gravity: 1.084 Efficiency: 90 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2018 1:39 PM Notes: A traditional Bavarian-style weizen (hefeweizen) with a balance of clove and banana flavors, and minimal hop aroma. Creamy and oh so thirst quenching.
Cream Ale 01R 20L 75/80	Cream Ale	20 Litres	1.05	1.008	5.52	15	2.62 °L	1.2K	1
Author: Boil Size: 22 Litres Boil Time: 30 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 4.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2022 12:03 PM Notes: https://beerandbrewing.com/make-your-best-cream-ale/ https://www.craftbeer.com/styles/american-cream-ale https://www.morebeer.com/articles/brewing_cream_ale https://www.northernbrewer.com/blogs/beer-recipes-ingredients/short-pour-designing-your-perfect-cream-ale eventueel 50 graden stap voor mais AANTEKENINGEN: Niet te bitter Niet dry-hoppen maar alles bij flame out -------------------------------------------------------------------------------------- Naam: DOELSTELLING RECEPT: Fris en makkelijk doordrinkbaar bier Gewenste hopbitterheid: 15 IBU Gewenste kleur: 5 - 9 EBC Alcohol: Ongeveer 5.0 - 5.5% Kleur: Schuimkraag: Geur: Smaak: Hopbitterheid: Koolzuur: -------------------------------------------------------------------------------------- INGREDIENTEN MOUT: ------------------------------------------------------------------------------------- MAISCH-STAPPEN: Stap 2 - 60 min. 65 graden - Maischen Stap 3 - 05 min. 72 graden - Uitmaischen Stap 4 - 30 min. 100 graden - Koken -------------------------------------------------------------------------------------- AANPASSINGEN T.O.V VOORGAANDE BROUW: RECEPT: -NVT WERKWIJZE: -NVT ------------------------------------------------------------------------------------ WATERGEBRUIK: Beslagdikte . 4.15 L/kg Startvolume: 17. Liter Moutopname: 4 x 1.1 = 4.4 Liter Over: 12.60 liter Aanspoelen tot: 22 Liter Spoelwater: 9.4 Liter Spoel methode: Fly Sparge Verwacht: Volume aanvang koken: 22 Liter - SG: Volume na 30 min. koken: 20 Liter SG: ------------------------------------------------------------------------------------ GISTSTARTER: Ja 1 liter actieve starter toevoegen zonder afgieten 500 ml apart houden na spoelen en koken in erlenmeyer ------------------------------------------------------------------------------------ VERGISTING: Hoofdgisting : 20 C Nagisting: 22 C Rijping: 15 C ------------------------------------------------------------------------------------- BOTTELEN: Bottelsuiker: 5.0 gr/L ------------------------------------------------------------------------------------- LINKS & TIPS:
"Smash The Stop Sign" Pineapple Milkshake IPA	American IPA	5.5 Gallons	1.066	1.013	6.98	70.65	6.12 °L	1.2K	1
Author: Boil Size: 6 Gallons Boil Time: 45 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2022 9:09 PM Notes: Add Lactose and Brew Tan B with ~5 min boil left. Whirlpool at 170F. Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention. (Thanks Isomerization!) Add pineapple 48 hrs after yeast pitch (5 days). Add vanilla and dry hops 72 hrs after yeast pitch (4 days). Cold-crash?? OG = 1.062 at 96F (1.066 corrected; 1.067 adjusted) IG1 = 1.012 at 98F IG2 = 1.013 at 98F FG = 1.015 at 57F (1.013 corrected)
Yup, It’s Brown	British Brown Ale	38 Litres	1.05	1.009	5.39	33.43	20.33 °L	1.2K	1
Author: The Sauntering Dog Boil Size: 44 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: 3.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.08 bar Creation Date: 10/11/2021 2:14 PM Notes:
Dos XX Clone	Vienna Lager	18 Gallons	1.063	1.018	5.89	25.79	11.59 °L	1.2K	0
Author: txgearhead76444 Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 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: 9/24/2021 3:07 PM Notes:
Dragon's Milk	Imperial Stout	5.25 Gallons	1.098	1.023	9.89	44.07	50 °L	1.2K	0
Author: Herr Braumeister Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 72 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: 5/30/2021 11:11 PM Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days. While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4­ to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips. You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10­–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.
G-Funk Era - Viktória Gyöngye	Wild Specialty Beer	24 Litres	1.065	1.002	8.29	0	2.93 °L	1.2K	0
Author: 7 Gal Home Brewing Boil Size: 22.2 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 94 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2020 1:21 PM Notes: 18,5L 1.057 + 10kg viktória gyöngye, 5.5l must 1.084 18,5+5,5=24L 1.065
Parranda Imperial Stout	Imperial Stout	36 Gallons	1.091	1.021	9.14	39.51	50 °L	1.2K	0
Author: caribbeanbrewing Boil Size: 37.47 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 64 Mash Thickness: 1.2 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: 11/24/2018 9:10 PM Notes:
Erik Beer's Cream Ale	Cream Ale	5.5 Gallons	1.061	1.01	6.66	26.64	3.33 °L	1.2K	0
Author: JimFisher Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.1 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: 7/22/2018 7:04 PM Notes:
Lizard Stock Tips	Belgian Tripel	5 Gallons	1.092	1.017	9.78	29.25	5.43 °L	1.2K	0
Author: crawmcgraw Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 4.5 psi Creation Date: 5/13/2018 3:27 AM Notes:
Elderberry Saison	Berliner Weisse	20 Litres	1.051	1.008	5.55	5.39	23.01 °L	1.2K	0
Author: Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2017 7:45 PM Notes:
Mega Mix Clone Double	American Pale Ale	20 Litres	1.078	1.015	8.28	55.23	4.46 °L	1.2K	3
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 78 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sugar Priming Amount: 140g Creation Date: 4/4/2017 4:54 AM Notes:
İsli Lager	Rauchbier	15 Litres	1.055	1.014	5.46	29.68	14.3 °L	1.2K	0
Author: Ali Yıldırım Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 4/3/2017 5:06 PM Notes:
Vadelma Vehnä	Fruit Beer	9 Litres	1.048	1.016	4.29	19.39	4.73 °L	1.2K	1
Author: Timox Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 62 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2016 2:29 PM Notes: u 80, v75 0 69,5 15 70 30 69.5, u120 45 70, u100 60 70 75 70 90 69.5 OG 1.048 FG 1.020
WBC Latvian Imperial	Imperial IPA	5.5 Gallons	1.065	1.011	7.15	243.03	6.31 °L	1.2K	0
Author: Wiregrass Brewing Company Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 6/5/2016 5:15 PM Notes:
2Squids Belgian Triple B	Belgian Tripel	5.5 Gallons	1.087	1.017	9.09	26.61	6.86 °L	1.2K	1
Author: 2Squids Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 1.5 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: 6/4/2016 10:03 PM Notes:
Schwester Frieda Rosé – Berliner Fraise	Berliner Weisse	15 Litres	8.627	1.75	3.62	4.83	2.99 °L	1.2K	0
Author: Cervesiastische Versuchsanst. Boil Size: 16.5 Litres Boil Time: 15 Boil Gravity: 7.3 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2015 10:30 AM Notes: Hops: As only very little hop is used and hardly any hop aroma is perceived in the style, you can use whatever hop you find at home. But be careful: Stay below IBU 5 to prevent impeding the lactos. Boil: Traditionally Berliner Weisse is not boiled at all. This however was boiled ca. 30 mins to prevent DMS. Lactos: I usually grow my own Lactos. I take a hand full of malt and put it in a simple, warm DME wort. To give the lactos a headstart, I usually add a little lactic acid (80%, from Amazon). That way only acidophile microbes will grow in the wort. Keep it in a warm place – I now use a Yoghurt maker to keep the temerature between 25-35°C, but had success with a thermos flask, too. Every morning, I pour away about 1/3 of the wort and replace it with new wort. After one week I stop pouring away and only keep the temperature between 25 and 35°C. As soon as it tastes lemony sour, it's time to brew. Pour the sour wort right into your fermentor at primary fermentation. Brett: Berliner Weisse traditionally incorporates Brettannomyces. I got my strain from two bottles of Brewbaker Jahrgangsweisse 2013 – a commercially brewed Craft Berliner Weisse from germany. Fits the style perfectly. Strawberries: This Berliner Weisse is aged for about one month on fresh strawberries. I used 500g of mashed Strawberries for ca. 5 liters of beer. Add it in secondary fermentation.
Rye Vienna IPA	No Profile Selected	6.6 Litres	1.075	1.019	7.41	73.59	7.9 °L	1.2K	0
Author: Eyvindur Karlsson Boil Size: 7.92516 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 5/11/2012 10:19 AM Notes:
500	Classic American Pilsner	5.5 Gallons	1.066	1.01	7.37	28.06	3.56 °L	1.2K	0
Author: run dan run Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2017 10:29 PM Notes:
Down Under Blonde	Blonde Ale	5 Gallons	1.051	1.013	4.98	27.71	4.19 °L	1.2K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2015 9:24 PM Notes: Primary fermentation: 12 days at 68° F Secondary fermentation: 3 days at 68° F
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