Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
The Final Addition Nafarious Villain	Russian Imperial Stout	42 Litres	1.104	1.022	10.81	43.77	41.49 °L	1K	0
Author: dr511 Boil Size: 50 Litres Boil Time: 120 Boil Gravity: 1.087 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2015 9:23 PM Notes:
Maple S'mores Imperial Stout	Imperial Stout	5.5 Gallons	1.141	1.03	14.58	127.3	50 °L	1K	1
Author: Olive Street Brews and Meads Boil Size: 9.63 Gallons Boil Time: 150 Boil Gravity: 1.086 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2021 10:18 PM Notes: Going to do a split mash. Split all mash ingredients in half and mash in two 10 gallon coolers as it won't all fit in a single mash tun of the size I have. Will sparge into a single kettle to boil together
Belgian IPA	Specialty IPA: Belgian IPA	5 Gallons	1.099	1.018	10.55	9.53	5.83 °L	1K	0
Author: Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.152 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/24/2016 7:13 PM Notes:
Ten Fidy Clone	Imperial Stout	5.5 Gallons	1.102	1.021	10.61	88.69	50 °L	1K	0
Author: thunderwagn Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.075 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2019 3:29 AM Notes:
In Soviet Russia, Imperials Are Stout	Imperial Stout	30 Litres	1.104	1.023	11.83	74.45	50 °L	1K	0
Author: Knobby Boil Size: 36.2 Litres Boil Time: 90 Boil Gravity: 1.086 Efficiency: 75 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2018 10:05 AM Notes: Target OG is 1,100 Actual OG was 1,103 Not too sure about some of the malts (not all are in the database here) but should be close enough. Used many different types of malt both for complexity but also to get rid of some leftovers. About the name: In Dutch, stout means naughty.
Decs Bohemian Pilsner	German Pilsner (Pils)	25 Litres	1.044	1.01	4.49	31.33	3.12 °L	1K	1
Author: Derekp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2017 8:52 AM Notes:
NZ Pils Comparrison.	German Pils	24 Litres	1.041	1.007	4.43	30.96	4.73 °L	1K	1
Author: GFHomebrew Boil Size: 26.41 Litres Boil Time: 30 Boil Gravity: 1.039 Efficiency: 75 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: 11/11/2022 10:21 AM Notes: Copied from 21LT lager recipe. Recipie for comparrison brew. Gunna ferment half batch under pressure 10-15psi (ambient temperature) and half at 14c. Comparrison is to see if I can detect a difference in a nochilled New Zealand Pilsner that fermented at lager temps from one fermented uner pressure at ambient temperature.
Floral Pale Ale	Standard/Ordinary Bitter	91 Litres	12.291	4.419	4.23	31.09	8.63 °L	1K	0
Author: Dan.tjones8 Boil Size: 99.84 Litres Boil Time: 60 Boil Gravity: 11.2 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2022 4:11 PM Notes:
Tiny Bottom Pale Ale	American Pale Ale	23.8 Litres	1.044	1.008	4.76	39.42	8.22 °L	1K	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 3.5 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: 11/6/2021 4:25 AM Notes:
Rapier Wit	Witbier	5 Gallons	1.04	1.008	4.27	13.02	3.31 °L	1K	10
Author: RoadRoach Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 3.9 oz Creation Date: 9/5/2021 5:05 PM Notes: Blue Moon knock-off. Fresher orange peel yields best aroma. Add 1/4-1/2 oz. fresh lemon peel to enhance citrus nose. Corrected timing for hops and aroma/flavor additives. Time entry on recipe indicates what part of boil cycle ingredient should be added.
Blueneck Ale	Kentucky Common	43 Gallons	1.053	1.014	5.07	21.64	17.36 °L	1K	0
Author: Cross Creek Brewing Boil Size: 47 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 8/28/2019 12:25 PM Notes:
Brown Town	British Brown Ale	5.5 Gallons	1.044	1.01	4.38	28.83	15.1 °L	1K	0
Author: Jarrod Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2017 3:06 AM Notes:
Schwarzbier	Schwarzbier	5.5 Gallons	1.052	1.014	4.89	32.87	27.04 °L	1K	1
Author: sgcommon Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.3 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: 1/25/2014 4:34 AM Notes:
Blond Ale Byo	American Light Lager	6.5 Gallons	1.051	1.013	4.94	24.22	4.8 °L	1K	0
Author: dan mart Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.4 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: 11/14/2016 4:21 AM Notes:
English Brown Ale	British Brown Ale	5.5 Gallons	1.047	1.012	4.71	15.17	19.9 °L	1K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2016 2:07 PM Notes:
Weiss Bier Hell	Weissbier	8 Gallons	1.05	1.012	4.98	12.58	5.28 °L	1K	0
Author: brewcitydrew Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2016 4:31 AM Notes: One of the most enjoyable summer times beer is a good Weissbier. Here is a basic recipe that I enjoy brewing at least once or twice per year. This type of beer is also known as Hefeweizen or Weizenbier. However, though Weissbier and Weizenbier look similar their names stem from different characteristics of the beer. Weissbier refers to the "white" color of the beer even though the dark variety is also called Weissbier. But instead of being called "Weissbier Hell" (hell is german for light) they would be called "Weissbier Dunkel" (dunkel means dark). Outside southern Germany those beers tend to be called Weizenbier or Hefeweizen which refers to the fact that they are brewed with wheat (Weizen in German) and oftentimes contain yeast (Hefe in German). In order to be called a Weissbier or Hefeweizen in Germany the grist has to contain at least 50% wheat. Wheat is allowed in German brewing only when a top fermenting yeast is used. Bottom fermented beers are brewed exclusively from barley malt. While Weissbiers derive their characteristic from flavors that are considered off-flavors in most other styles they are not necessarily easy to brew well. Mostly because a good Weissbier needs to show a balance between these flavors. WaterThe water for a Weissbier Hell should be soft and have a residual alkalinity around 0 ppm as CaCO3. Here is a simple water recipe for brewers who build their own water: * 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + * 3.0g gypsum (CaSO4 2H2O) * 2.4g calcium chloride (CaCl 2H2O) (50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3) You may also use a water recipe that mimics the water at the brewing school Weihenstephan. Grist * 70% Wheat malt * 3% Acidulated malt (Weyermann) * 5% Cara Munich II (Weyermann) * 22% Pilsner malt Aim for a post boil gravity of 12.0 *P (1.048 SG) A nice alternative to this grist is replacing the 22% Pilsner and 5% Cara Munich with 27% Vienna or light Munich malt. One addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min. YeastWyeast 3068, propagated to yield about 50-70 g loose yeast slurry. Hochkurz Mash: Use a mash thickness of about 4 l/kg or 2 qt/lb. If you are using a hot water infusion to move from the maltose rest to the dextrinization rest aim for that mash thickness at the dextrinizaton rest. The mash out can be skipped if reaching it is too difficult. * Maltose rest : 63 *C (145 *F) for 35 min * dextrinization rest : 71 *C (160 *F) for 45 min * mash-out : 76 *C (169 *F) An alternate mash option is the addition of a ferulic acid rest at 45 C (113 F) for 45 min. This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes. But even without this rest I have been able to brew great Weissbiers that have a lot of the characteristic clove flavor and most of the time I use the aforementioned Hochkurz mash. This mash can be conducted as a decoction, infusion or direct heated step mash. Boil for 60-70 min and aim for a total boil-off of 10-15%. When the wort is standing hot for a while after flame-out it might be necessary to boil up to 90 min to reduce the potential of creating too much DMS during that time. Chill too 13-15 C (55-60 F) and aerate to about 8 ppm oxygen. Primary fermentationPitch the yeast into the cold wort and mix it in well. Make sure to pull a sample for a Fast Ferment Test and allow the temperature to rise naturally to 16-17 C (62-64F) where is should be held steady for the duration of the primary fermentation. Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer. Fermenting the beer too warm (20+ C/ 68+ F) may result in a more estery beer but oftentimes also in a beer that tastes thin and contains an excessive amount of higher alcohols. On occasions brewers hear of a German rule of thumb that the pitching and fermentation temperature of a Weissbier should add up to 30. This is a rule that existed but it has been misinterpreted. The reference, which I found for this rule, refereed to the pitching temperature and the ambient temperature of the fermentation room. It was intend to keep the fermentation temperature from rising above 18 C (64 F) when small open fermented were used which were not temperature controlled [Narziss, 2005]. It is clear that this rule can not necessarily be applied to home brewing but, as with all beers, it is advisable to pitch Weissbiers below fermentation temperature. The primary fermentation will take 3-5 days and is completed when the beer has reached the final gravity of the Fast Ferment Test. If bottle conditioning is used the primary fermentation may also be considered complete if the gravity of the beer is within ~0.7-0.8 Plato (~ 3 gravity points) of the FFT's final gravity. MaturationLower the beer temperature to about 10 C (50 F) to allow most of the yeast to settle. The beer should be kept at this temperature for 7 to 10 days. After that time it may be transferred to a serving keg and carbonated or bottled and bottle conditioned. Bottle conditioningFor bottle conditioning I prepare Kraeusen (i.e. freshly fermenting beer) that is added to the beer before is it bottled. This ensures plenty of healthy yeast for quick conditioning. For bottling with Kraeusen refer to this article: Kraeusening. You can calculate the necessary Kraeusen and extract/sugar additions with the carbonation calculation spreadsheet (US units|metric). This spreadsheet can also take residual fermentable extract of the beer into account. Allow the bottles to condition at ~20-22 C (68-72 F) for about 7-10 days. The progress of carbonation can be evaluated by opening a bottle and testing its gravity. If it reached the final gravity of the FFT the conditioning process is complete. Then store them at cellar temperature and enjoy at a serving temperature of 6-8 C (45-46 F) Sources[Narziss, 2005] Prof. Dr. agr. Ludwig Narziss, Prof. Dr.-Ing. habil. Werner Back, Technische Universitaet Muenchen (Fakultaet fuer Brauwesen, Weihenstephan), Abriss der Bierbrauerei. WILEY-VCH Verlags GmbH Weinheim Germany, 2005
Buck's Spry Rye	Clone Beer	5.5 Gallons	1.047	1.009	4.94	59.67	5.93 °L	1K	2
Author: Closet Brood Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2015 9:41 PM Notes: $19
Gose	Specialty Beer	22 Litres	11.802	2.755	4.83	13.22	4.41 °L	1K	0
Author: Joiski Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 10 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 40 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2015 10:48 PM Notes: 12.5 L Wasser mit 5.6 kg Malz (x2.2) eimaischen. Dann Läutern und Nachguss (kaltes Wasser) bis ca. 26L (ca. 11° Plato), anschliessend sour mash für 4 Tage bei 38°C mit 2 Pack Lactobacillen. Hopfenkochen, Koreander und Salz dazu beim Hopfenkochen, kühlen und in Fermentor mit German Ale. Evtl im secondary nochmal Salz oder Koreander (oder sogar Milchsäure) wenn zu wenig stark im Geschmack 09.08.2015 Hopfenkochen, 10.5° Plato bei 25°C im Gärtank.
Old Hands	American Pale Ale	5.5 Gallons	1.054	1.015	5.17	38.62	4.6 °L	1K	0
Author: octopussy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 78 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: 7/19/2015 5:03 PM Notes:
Shue's Brews Straight Rye Beer	American Wheat or Rye Beer	5 Gallons	1.036	1.009	3.54	76.87	5.33 °L	1K	0
Author: Shue's Brews Boil Size: 7 Gallons 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: 5/27/2013 9:15 PM Notes:
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