Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ace Of Spades London Porter	English Porter	19 Litres	1.047	1.012	4.53	36.07	50 °L	1.2K	1
Author: FRBC Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19.4 ° C Priming Method: N/A Priming Amount: Keg with 86.48 KPA Creation Date: 5/15/2018 7:26 AM Notes:
South African Rooibos Ale	American Pale Ale	21 Litres	1.05	1.01	5.32	33.3	3.51 °L	1.2K	0
Author: Boil Size: 26.89 Litres Boil Time: 60 Boil Gravity: 1.039 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: 12/7/2023 8:16 AM Notes: An attempt to replicate a thoroughly South African ale. My intention was to brew a rooibos beer and came across this recipe.
Turmeric Ginger Pale Ale	American Pale Ale	5 Gallons	1.046	1.01	4.77	33.24	4.38 °L	1.2K	0
Author: Dallas Nicita Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.038 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/26/2021 3:08 PM Notes:
Gipsy Wizzard	American IPA	28 Litres	1.045	1.01	4.56	63.74	10.44 °L	1.2K	0
Author: M.A.D. brewing family Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: demarara Priming Amount: 200 g Creation Date: 4/17/2021 12:35 PM Notes: Sparge start at 67C, mash for 15 min, then 62 C mashing for 30 min termostat dead- gipsy king help me... at 62 C mash for 45 min,then sparga at 72C for 9 liters,then Fly sparge at 72C with 10 liters at 2h start boil. add Hopps as in recepie, and follow for Dry hopps.. OG at 20C 1062 because of long fly sparge good luck
Leonards Dinkelbier	Kölsch	5.5 Gallons	1.051	1.011	5.14	31.72	3.18 °L	1.2K	0
Author: Brew Cat Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 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: 4/15/2021 4:36 PM Notes:
Cranberry Cream Ale 4.6%	Fruit Beer	25 Litres	1.046	1.012	4.47	105.36	10.78 °L	1.2K	0
Author: Dougie Orr Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 152.6 g Creation Date: 3/11/2021 8:21 PM Notes:
Rob's Feeling Rauchy	Rauchbier	23.8 Litres	1.042	1.006	4.64	20.94	14.39 °L	1.2K	2
Author: Baz's Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 74 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2020 2:40 AM Notes:
Melon, White Pepper & Lime Gose	Gueuze	18 Litres	1.048	1.013	4.51	14.3	3.95 °L	1.2K	0
Author: Boil Size: 22 Litres Boil Time: 45 Boil Gravity: 1.041 Efficiency: 55 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 2.05 bar Creation Date: 4/30/2020 3:09 PM Notes: Refer to URL for method.
Pilsner Single Infusion	German Pilsner (Pils)	5.5 Gallons	1.05	1.012	4.96	46.6	3.99 °L	1.2K	0
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 40 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2018 5:43 PM Notes:
Fruity Witbier	Witbier	21 Litres	1.055	1.014	5.37	18.12	3.5 °L	1.2K	0
Author: 40 Pint Brewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/31/2018 4:54 PM Notes:
Fire House #4	Clone Beer	11 Gallons	1.049	1.017	4.31	15.47	16.36 °L	1.2K	1
Author: Britinusa Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 10/27/2013 5:03 PM Notes:
Carnival IPA	English IPA	600 Litres	1.052	1.01	5.57	50.24	12.36 °L	1.2K	0
Author: arinomibrewery Boil Size: 700 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 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: 3/15/2018 3:41 AM Notes:
Todderator IPA	American IPA	23 Litres	1.053	1.015	5.03	52.37	8.55 °L	1.2K	1
Author: Derekp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 62 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2016 12:02 PM Notes:
Classic Oatmeal Stout	No Profile Selected	12 Gallons	1.056	1.017	5.09	31.67	32.35 °L	1.2K	1
Author: ajkidle@gmail.com Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 68 Mash Thickness: 1.2 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: 9/3/2016 2:45 AM Notes: Roast oats in oven for @ 300F for 15 min before mash. Cover cacao nibs in water, soak at 160F for 15 min before adding to secondary. This is a double bath recipe, split into two carboys. Had to use a thicker mash based on constraints of the size of my mash tun. Made two starters. Carboy #1, in secondary: 4 oz cacao + 5 lbs frozen tart cherries Carboy #2, in secondary: 4 oz cacao; 16 oz cold brewed coffee at kegging Based on BYO style guide, but additions at secondary are my own.
Centennial Blonde	American Amber Ale	5.5 Gallons	1.041	1.009	4.11	23.65	3.73 °L	1.2K	2
Author: Klassy66 Boil Size: 6.57 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: 7/14/2016 11:28 PM Notes:
Farmhouse Summer Ale	Mixed-Style Beer	5.5 Gallons	1.05	1.009	5.35	21.66	3.97 °L	1.2K	0
Author: Woodbrews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2016 1:35 PM Notes: Original author's notes: I designed this as an easy drinking hot weather beer. Just enough yeast character too peek through the hops. Very crisp and dry. I set out to brew something that would satisfy my need for hops and still be ultra quafable. This fit the bill. For those of us who love saisons and IPAs, this is the best of both worlds.
Public Enemy Grapefruit Wheat Ale	Weissbier	5 Gallons	1.046	1.011	4.54	12.05	4.01 °L	1.2K	2
Author: jturnage40 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2016 8:59 PM Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment. 2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your "Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of 150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot. The water is now "Wort" at this point. 3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the "Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables" into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot. Return the Brew Pot to heat and return the "Wort" to a boil. . 4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes. 5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F. This can be accomplished by using a "Wort Chiller". 6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons. Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity. 7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours. When fermentation is complete, take another hydrometer to record the Final Gravity. 8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week. JDFlow from HBT: I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.
Robz Black Flag Lager	Schwarzbier	11 Gallons	1.051	1.012	5.21	30.8	30.67 °L	1.2K	0
Author: Robmartin Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2016 5:18 AM Notes:
Lc4 Chinook Dark Cream Ale	Cream Ale	6 Gallons	1.051	1.01	5.4	23.55	26.24 °L	1.2K	1
Author: RyDog Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2015 2:58 AM Notes: Used instant rice 90 min mash, add dark malts last 30 min. 2.4 co2 Nice chinook flavor at bottling
BrettLiner Weisse	Berliner Weisse	30 Litres	1.034	1.007	3.51	0	2.57 °L	1.2K	0
Author: HansHenrik Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2015 12:44 PM Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH. Do not oxygenate before adding lactic acid bacteria. Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen. Keep at approx 40 ceclius.(should be done by 1-3 days) Let LAB do it's work. Measure pH approx each 12 hours. When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all) Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation. When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days. Bottle with 7g/l sugar. Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.
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