Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pumpkin Ale	Spice, Herb, or Vegetable Beer	55 Litres	1.048	1.01	5.02	28.29	9.72 °L	1.2K	0
Author: Ruben Ortega Boil Size: 62.43 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 77 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 7 days Creation Date: 9/14/2017 1:32 AM Notes:
Wild Cup	Blonde Ale	10 Gallons	1.053	1.013	5.24	37.59	5.58 °L	1.2K	0
Author: Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.75 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: 5/1/2022 3:42 PM Notes:
Kross Border Kriek (read The Description Carefully)	Fruit Lambic	5 Gallons	1.045	1.006	5.14	8.28	3.31 °L	1.2K	0
Author: dr.sisler Boil Size: 10 Gallons Boil Time: 120 Boil Gravity: 1.022 Efficiency: 70 Mash Thickness: 0.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 10/13/2021 8:55 AM Notes: The mash schedule is complicated, and it will begin EXTREMEMLY THICK. This is necessary because you will end with a lot of water, even at this thick of an intial mash. Turbid mashing requires removal of the watery portion of the mash, you will be doing a lot of transferring and near-constant temperature monitoring. The volumes of water in the mash schedule are rough guidelines, Focus on hitting the target temperatures. This is the mash schedule from Cantillion in Brussles, It can also be found here (https://www.morebeer.com/articles/Brewing_Lambic_at_Home ) if you need more information. You WILL NOT achieve a positive iodine-conversion test. This may seem like a lot of work. IT IS. But it is necessary to achieve the right profile for the loooonnnngggg fermentation and food for the bacteria. On that note, I was fortunate enough to live within an hour's drive of Lembeek, Belgium, and was able to do an overnight coolship inoculation at the home of Lambic, and "acquired" a sample of yeast and bacteria from inside a lambic brewery The yeast mix in the recipe is as close as you're going to get outside of Flanders. THE HOPS. This is very important; you need to buy them AT LEAST 6 months before you plan on brewing this. 4oz of hops, opened, poured out onto a tray, and left in a cool, dark, open-air setting to age. They will lose all color and turn yellow, all hop aroma will be gone, as well as the bitterness. They will begin to smell 'cheesy' when they're aged enough for use. DO NOT USE FRESH HOPS. Fermentation. Settle in, this is going to be a long one. Primary fermentation was 6 months. The beer should develop a thick white bubbly pellicle, and you will notice ropey sections hanging down into the beer. Let your airlock go dry for a few days to a week before refilling throughout the fermentation. The microbes will need the oxygen. At the end of the 6 months. the beer was divided into two carboys to make room for the addition of 8lbs of sour cherries. Don't bother washing them. Either freeze and thaw or lightly crush before adding. This will kick off a secondary fermentation, not as vigorous as the first, but enough to say again: split this between two carboys after primary. Wait another ~6 months, the cherries will sink and begin to break down. rack off the cherries into a third carboy and let it settle for about a month. Bottle condition this beer, and age it. Aim low with the priming sugar. It will reach the desired high level of carbonation, as bacteria continue to ferment in the bottle. This beer didn't get really good until a year in the bottle. I first brewed this in 2014. I write this now in 2021 - 8 years in bottle, and it has only gotten better. This is worth the effort, I promise. It is the best lambic I have had outside of Belgium, and better than a lot of lambic IN Belgium (That's the opinion of a Native Belgian friend) Your patience will be rewarded.
Raspberry Gose	Gose	23 Litres	1.047	1.007	5.23	21.12	3.45 °L	1.2K	0
Author: Munjo69 Boil Size: 11.4 Litres Boil Time: 90 Boil Gravity: 1.095 Efficiency: 80 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: N/A Creation Date: 1/22/2021 7:05 AM Notes: Pitch philly sourgive it 3-4 days then pitch us-05. Rack beer onto thawed raspberries i secondsry after 8 days on when fermentaion slows
PILS	Czech Premium Pale Lager	610 Litres	1.048	1.008	5.23	17.75	3.87 °L	1.2K	0
Author: funky ale Boil Size: 640 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 9/10/2019 10:35 PM Notes:
Kaizanooooo Japanese Lager	International Pale Lager	5.5 Gallons	1.046	1.007	5.07	21.98	3.16 °L	1.2K	1
Author: ChoiceTaxi 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: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/22/2019 4:20 PM Notes:
Apricot And Peach Sour With Oak	Lambic	5.5 Gallons	1.049	1.009	5.22	6.03	3.17 °L	1.2K	0
Author: FELT Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: Corn Sugar Priming Amount: 170 g Creation Date: 12/23/2018 12:46 AM Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept. At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor. At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand). At about week 4, I found a couple large, ripe peaches at the store, so I added those. Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2. I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes. Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.
The Sloe Porter	American Porter	19 Litres	1.06	1.02	5.26	22.89	35.76 °L	1.2K	0
Author: dab299 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2018 2:43 PM Notes:
Summer Ale	Blonde Ale	1 Gallons	1.049	1.012	4.82	18.47	4.89 °L	1.2K	1
Author: kippmw Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.024 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2018 10:53 PM Notes:
Angry Hermit Fruit Kolsch (AHK)	Fruit Beer	5.5 Gallons	1.052	1.012	5.19	13.47	3.49 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 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: 11/8/2017 4:54 PM Notes: Add fruit as desired
Orval	Belgian Pale Ale	11 Gallons	1.054	1.012	5.56	40.29	7.93 °L	1.2K	1
Author: doejoe Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2015 1:48 AM Notes: add brett before bottling
1.21 Giga Watts	Double IPA	5.5 Gallons	1.054	1.013	5.44	118.12	7.35 °L	1.2K	1
Author: Etbg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2017 2:43 AM Notes:
Smitty's Lawnmower	American Pale Ale	8 Gallons	1.052	1.011	5.38	39.99	5.28 °L	1.2K	1
Author: Simon PK Smith Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2016 2:10 PM Notes:
Raspberry Wheat	American Wheat Beer	5.5 Gallons	1.051	1.012	5.15	21.25	5.62 °L	1.2K	2
Author: McAvinbrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 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: 5/1/2016 2:16 PM Notes:
Xie's No 20 - Floral IPA	American IPA	21 Litres	1.056	1.014	5.55	57.34	8.54 °L	1.2K	0
Author: EchoX Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2016 12:14 PM Notes: ！ 1. 一发10天，测比重，如果高于15就再放两天，如果低于15则一发结束； 2. 然后倒桶，干投，二发2周（14天） 3. 灌瓶
Peachy Keen Farmhouse Ale	Saison	5 Gallons	1.058	1.017	5.42	32.42	3.79 °L	1.2K	0
Author: Wagsbags83 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 10:41 PM Notes: Strike water heated too 163 and then malt added After primary fermentation, add 2 cans (49 oz each) to the scondary fermentation and let sit for a week.
White's Weisse	Weissbier	5 Gallons	1.052	1.012	5.32	10.44	4.3 °L	1.2K	1
Author: Caoimhin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 64 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2016 3:38 AM Notes:
Mcquaker's Oatmeal Stout	Oatmeal Stout	5 Gallons	1.056	1.014	5.47	37.54	35.27 °L	1.2K	1
Author: mmurphy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 11/7/2015 4:45 PM Notes:
Steam Beer	California Common Beer	20 Litres	1.051	1.008	5.6	42.95	13.27 °L	1.2K	1
Author: Tim Fuller Boil Size: 26.2 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2015 7:28 AM Notes:
Corleone Red Clone	Irish Red Ale	15 Litres	1.054	1.014	5.32	26.55	11.87 °L	1.2K	0
Author: Gustavo Marsan Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 41 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: 6/23/2015 7:47 PM Notes:
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