Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Blonde Ale	Blonde Ale	20.8 Litres	1.054	1.01	5.73	28.23	5.75 °L	1.2K	0
Author: Fiftymegatims Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2017 12:39 PM Notes:
Piwo Grodziskie/Gratzer	Piwo Grodziskie	5.5 Gallons	1.031	1.006	3.37	19.1	3.46 °L	1.2K	1
Author: AnokaBrewer Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: 1.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66.9 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2023 5:18 PM Notes: I found this recipe on Brewer's Friend and the notes are from that recipe. I could not get Magnesium Chloride at Midwest Supplies, so I am opting not to use any water modifications rather than just leaving one out. The malt I got was a smoked wheat malt from Weyermann and according to the label at Midwest, is designed for this beer. I am also using Safale K97 German Ale yeast and 1.5 pounds of rice hulls. I could have got by with less as it was like sparging through pea gravel. I used 1 ounce of homegrown hops at around 4.5 AA rather than 1.5 ounce at 3.75 AA. IBUs went from 22.17 to 19.27. Saaz were 3.2 AA vs 3.5 and that dropped the IBUs from 19.27 to 19.1. Overall Impression: A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable. Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present. Appearance: Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault. Flavor: Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness. Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth. Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand. History: Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity. Characteristic Ingredients: Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate. Style Comparison: Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but that character is less intense than in a Rauchbier. Vital Statistics: OG: 1.028 – 1.032 FG: 1.006 – 1.012 IBUs: 20 – 35 SRM: 3 – 6 ABV: 2.5 – 3.3% Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke
Honey Wheat Beer	American Wheat Beer	2.25 Gallons	1.04	1.007	4.42	23.57	4.51 °L	1.2K	0
Author: mrwho1999 Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: dextrose Priming Amount: 2.9 oz Creation Date: 4/24/2022 9:26 PM Notes:
Mango IPA	Specialty Fruit Beer	5.5 Gallons	1.056	1.011	5.83	57.44	6.41 °L	1.2K	0
Author: magee_b Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2020 11:47 AM Notes: https://www.homebrewtalk.com/threads/mango-ipa.675968/
Brunchmaster 2000	Witbier	5.5 Gallons	1.05	1.012	4.9	17.64	3.7 °L	1.2K	0
Author: Bklyn Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2019 2:57 AM Notes: 2018 Thomas Kinzer of Milwaukie, OR, member of the Men Who Stare at Airlocks, won a gold medal in Category 21: Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Kinzer’s Belgian witbier was chosen as the best among 202 entries in the category. To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners. Brunchmaster 2000 Witbier | Witbier INGREDIENTS For 5.5 US gallons (20.8 L) MALTS 6 lb. (2.72 kg) flaked wheat 4.5 lb. (2.04 kg) Briess pale two-row malt 4 oz. (113 g) flaked oats HOPS 0.65 oz. (18 g) Amarillo, 9% a.a. @ 20 min 0.5 oz. (14 g) Amarillo, 9% a.a. @ 15 min 1 oz. (28 g) Amarillo, 9% a.a. @ 0 min WATER Malt-forward (CaCl 75–100% of Ca additions) water profile that is appropriate for your water. Resist the urge to use gypsum to boost hop crispness; this is a round, balanced to malty beer with heavy hop aroma and flavor, not bitterness. ADDITIONAL INGREDIENTS 0.1 oz. (2.8 g) freshly ground coriander @ 5 min 0.1 oz. (2.8 g) freshly ground bitter orange peel @ 5 min 0.25 tsp. (1.2 g) Wyeast yeast nutrient @ 1 min YEAST Wyeast 3944 Belgian Witbier, 1 L starter SPECIFICATIONS Original Gravity: 1.050 (12.5° P) Final Gravity: 1.012 (3° P) ABV: 5% IBU: 18 SRM: 3-4 DIRECTIONS Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, keeping mash between 150 and 152°F (66 and 67°C). Remove bag. Measure gravity, adjust volumes for gravity vs. evaporation rate/boil length if needed to hit target OG of 1.050 and begin boil. It’s very important that you chill immediately and quickly because this is a hop-bursted beer. Delays will cause the beer to be too bitter. Chill to 64°F (18°C), oxygenate and pitch. Fermentation should start low and finish high: let primary free-rise gradually over the course of two weeks, bumping with heat, if needed later in the fermentation, to finish at 78° F (26°C) at the very end. Let sit in primary at 78°F (26°C) for a few days and keg, then chill and carbonate to taste (high level for wit). Ready to drink as soon as it is carbonated. Do not add more coriander or orange peel to the recipe. Let the Amarillo do the heavy orange lifting. Watch your base malt’s diastatic power, too. Briess 2-row has worked for me, but other malts might have issues fully converting so much adjunct.
Le Voile	Specialty IPA: New England IPA	5.5 Gallons	1.06	1.014	6.08	39.01	6.37 °L	1.2K	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2017 8:27 PM Notes:
S&P Mediterranean - Version 2	American Pale Ale	28 Litres	1.052	1.011	5.37	33.84	3.45 °L	1.2K	1
Author: Biggie Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2017 2:38 AM Notes: 23l in cube 24l wanted in kettle post boil to account for trub and hop loss 3l loss in 1 hour boil 27l wanted in Kettle after mash 6 Litres allowed for grain absorption 33l wanted in kettle for mash in. Strike water temp 70c to get 66c @ dough in. Got approx 22l out of the kettle, OG on 23l = 1.060 Fermented at 18c Pitched yeast (day 1)
Modified Tree House IPA	American IPA	7 Gallons	1.064	1.015	6.48	65.47	8.81 °L	1.2K	2
Author: Cymon Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2017 2:20 PM Notes: Whirlpool hop additions for 20 minutes at 185. http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html
American Cream Ale	Cream Ale	5 Gallons	1.049	1.009	5.24	20.63	2.58 °L	1.2K	1
Author: Piggery Brewery Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2017 11:29 PM Notes:
Irish Red	Irish Red Ale	5.5 Gallons	1.057	1.01	6.11	33.11	19.82 °L	1.2K	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2017 3:44 PM Notes: used 1 pkg US-05 and slurry from WLP830
Rusty Ale	Irish Red Ale	24 Litres	1.049	1.014	4.67	42.11	26.81 °L	1.2K	0
Author: klutchell Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2014 5:14 PM Notes:
Stuck Between A Bock & A Hard Place	Traditional Bock	10.5 Gallons	1.066	1.019	6.09	20.59	15.2 °L	1.2K	2
Author: Big Bones Brewing Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/9/2016 1:52 AM Notes:
Black IPA	Specialty IPA: Black IPA	5.5 Gallons	1.066	1.015	6.76	57.64	34.21 °L	1.2K	0
Author: nkgarfield Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2016 6:43 PM Notes:
Juicy Fruit	American IPA	5.5 Gallons	1.06	1.012	6.25	50.03	8.36 °L	1.2K	0
Author: raiderrob Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2016 7:25 PM Notes:
Slow Sipper Bourbon Stout	Imperial Stout	6.2 Gallons	1.085	1.02	8.53	80.53	41.69 °L	1.2K	1
Author: farmerphil Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.088 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2015 2:01 AM Notes:
Bohemian Pilsner	Bohemian Pilsener	20 Litres	1.056	1.017	5.22	35	3.77 °L	1.2K	1
Author: Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2015 1:42 AM Notes:
Zombie Dust	American IPA	4.8 Gallons	1.059	1.011	6.25	79.7	9.32 °L	1.2K	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2015 8:59 PM Notes:
10 G E Irish Ale	Irish Red Ale	11 Gallons	1.054	1.014	5.34	17.86	13.79 °L	1.2K	0
Author: Brew Lab Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2015 9:40 PM Notes:
Galaxy/Mosaic IPA	American IPA	5 Gallons	1.065	1.018	6.18	65.75	8.06 °L	1.2K	2
Author: sean99 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2014 6:21 PM Notes: added honey at flame out fermented at 63-65F (ambient basement temp 58F)
Sans Le Chat (from Wild Brews)	Belgian Specialty Ale	5 Gallons	1.06	1.004	7.34	45.93	5.39 °L	1.2K	0
Author: Gary Griffith Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2011 9:26 PM Notes: All Brett - this will become one funky beer in 3 months. No pellicle was seen, but a ton of activity in the second week of fermentation. I need to make this all the time - oh wait, I am.....
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