Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cucumber Gose	Gose	6.5 Gallons	1.044	1.01	4.42	8.75	3.86 °L	992	0
Author: Justin Hladky Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/25/2017 2:04 AM Notes:
Mexican Lager	Standard American Lager	5.5 Gallons	1.041	1.008	4.33	13.36	8.91 °L	992	1
Author: AsikBrewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: 1.25 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: 4/17/2023 2:14 AM Notes:
Texican Cerveza	International Pale Lager	5.25 Gallons	1.046	1.011	4.58	14.41	3.37 °L	992	0
Author: Lagochase Boil Size: 7.17 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 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: 2/14/2023 7:13 PM Notes:
Flamingos Of Salzburg	Vienna Lager	5 Gallons	1.052	1.013	5.08	26.99	13.33 °L	992	0
Author: deepchills Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 8.24 psi Creation Date: 1/7/2022 2:37 PM Notes: Large starter. Lager at 34f for 43 days. 1/28 Brewday Missed some marks due to higher effciency: 77.52% Preboil Gravity 1.048 SG 1.056 2/12 1.014 ABV 5.51 CAL 185 2/21 Transferred to keg. Fined with Gelatin. 30 psi for 24 hours. 2/22 Purged keg. Set psi to 12. Lager until 4/5.
Gang Of Four (Minus One) Cream Ale	Cream Ale	10 Gallons	1.044	1.008	4.78	43.78	9.05 °L	992	0
Author: Maltose Falcons Boil Size: 11.65 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2021 2:15 AM Notes: Mashing Instructions: Mashed in all ingredients except the grits and the six row at 130F and let stand in the mash tun while doing a cereal mash with the grits and six row. Used only Glendale's finest carbon filtered tap water approximately 4.5 gallons. Cereal mash: in a seperate 5 gallon pot, bring approximately 8 quarts of water to a boil and SLOWLY stir in the grits, a bit at a time. Keep stirring for the entire cereal mash or the damn grits will scorch onto the bottom of the pot. Bring the grits-lava to a boil, keep stirring, adding water as needed to keep the mess from becoming concrete. Boil for 10 minutes. Cut the flame. Reduce mixture to 150F. I added about 3 quarts of mash water from the main mash to drop the temperature. Then stir in the crushed six row barley. The mixture slackens immediately. Cover and rest 15 minutes. Our rest temp was about 145F. After the rest, added another 2 quarts of mash water, then lit the burner again. Stir continuously to prevent scorching, and bring to a boil. Once boiling, cut the flame and carry the pot to the mash tun and dumped the contents into the main mash and stirred to equalize temperature. Added a bit of tap water to adjust the mash temp to 156. Rest 60 minutes at 156, then turn on the HERMS and recirculate to 168F. Rest another 15 minutes, then added as much 170F water as would fit into the 10 gallon mash tun and began run off into the boil kettle. Added a bit more water as the level dropped and collected about 11 gallons in the boil kettle. The first runnings were 20.6 plato. Yeast: Two packages of US-05 dry ale yeast. I made a starter the day before, using 1600 ml of water and 2/3 cup of DME. Stirred the starter on my stir plate for 24+ hours, until it was time to pitch the yeast. Special Instructions / Notes: Oxygenated 60 seconds using actual canned oxygen and an air stone on the end of a wand. Fermenting in my beer fridge in the garage, set at 62F. Vigorous fermentation observed the next morning. Looks to be almost finished after 6 days. I'll rack to secondary in another two days and crash the secondary in my chest freezer at 39F. A week, maybe two and then I'll rack to a serving keg and force carbonate.
In The Bum-ble, The Mighty Bum-ble Dessert Sour	Spice, Herb, or Vegetable Beer	23 Litres	1.071	1.032	5.1	5.82	8.29 °L	992	0
Author: Back of the Passage Brewery Boil Size: 26 Litres Boil Time: 45 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.91 bar Creation Date: 5/7/2020 9:22 AM Notes: Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%) - Pre-boil (post sour) volume - 26 L (Using mash paddle measure) - Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L - OG: 10 (Tilt), 1072 (Refract.) Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness. 30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost. 4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise. 5/7/20 - SG: 1034 6/7/20 - SG: 1033 9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days. Trying to keep the initial flavour additions a little restrained so that I could add more after kegging. 11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter. 12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour. 14/7/20 - Tastes strongly of apple juice/cider, a hint of sour. 18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV. 23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV. 3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back. 7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping. 23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill. 8/11/20 - Ditched it, couldn't get it to taste right. Sad face Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool. Vanilla extract (photo) added 20 ml through airlock. Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock. Substitutes: - Crisp Malt Naked Oats in for Golden Naked Oats - Gladfield Light Crystal in for Cara-Amber - 27.5 L pre first (15 min) boil. Description of Original: A-weema-weh, a-weema-weh In the crumble, the mighty crumble, This beer is heaps alright. In the crumble, the apple crumble, This beer will heaps delight. A Weeeeeee….. This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!
Dark Witbier	Witbier	21 Litres	1.047	1.008	5.1	16.76	29.3 °L	992	1
Author: Belouch Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 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: 4/21/2019 12:28 PM Notes:
Sam's Ginger Beer	Spice, Herb, or Vegetable Beer	5 Gallons	1.045	1.01	4.58	40.12	3.11 °L	992	0
Author: Conanicut Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2018 5:09 PM Notes: Used A09 Pub, with good results. Trying a Belgian to get some additional spicy and/or fruity notes. Any hop will probably do, it's only 1oz.
Cranberry Orange Saision	Saison	5 Gallons	1.048	1.012	4.77	32.73	3.98 °L	992	0
Author: W&C Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 5/16/2018 10:35 PM Notes:
Weissbeer Melon WLP	Weissbier	21 Litres	12.793	3.434	5.02	14.5	3 °L	992	0
Author: Provazek Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 9.5 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2018 7:18 PM Notes:
Wit Star	Weizen/Weissbier	10 Litres	1.052	1.014	4.94	16.32	18 °L	992	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2015 3:15 PM Notes:
Whiskey Barrel Stout	Irish Stout	5 Gallons	1.051	1.015	4.67	47.09	27.45 °L	992	2
Author: Conanicut Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2017 8:25 PM Notes: The 2oz of EKG are from the hopped malt extract, do not add EKG @ 60 mins unless using unhopped extract! #70 5/19/15 kegged 5/25 OG:1.043 FG:1.013 ABV: 4.0% #166 2/12/19 upped to 3# Dark DME
Lawn's On Fire	American Lager	310 Gallons	1.043	1.009	4.48	13.27	2.91 °L	992	0
Author: Boil Size: 460 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 85 Mash Thickness: 1.5 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: 5/2/2017 9:54 PM Notes:
Midtbrygg Hveteøl	Weissbier	25 Litres	1.051	1.013	4.93	13.86	3.5 °L	992	0
Author: Midtbrygg Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 3.3 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: 4/11/2017 10:08 AM Notes:
Berliner Weisse	Berliner Weisse	5 Gallons	1.043	1.007	4.72	3.08	3.65 °L	992	1
Author: Smedster Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.029 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: 2/25/2017 4:19 PM Notes:
JR Kølsch Mørk 70 Liter	Kölsch	65 Litres	1.047	1.008	5.15	20	4.55 °L	992	0
Author: Jonni Birkhaug Boil Size: 73.25 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/5/2016 7:13 PM Notes: Bruk 2 poser gjær. Gjæring: 14 dagar på 15-16 grader. Hev temperaturen mot slutten. Kan med fordel lagrast ein månad etter karbonering.
Henning Weiss	American Light Lager	55 Litres	1.051	1.013	5.04	10.81	3.37 °L	992	1
Author: Kleppedrikkarane Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2016 8:11 PM Notes:
Golden Cleopatra	American Pale Ale	6 Gallons	1.057	1.017	5.15	48.21	7.53 °L	992	1
Author: Greendoor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2016 3:41 PM Notes:
Blager (Brown Lager Test 1)	Schwarzbier	5 Gallons	1.047	1.008	5.01	24.88	23.44 °L	992	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2016 1:18 PM Notes: Trying out a Barley Based Lager. Interesting taste. Next time try less Barley. Barle from .5lb -> .25 Caramel 120L from .5Lb ->.75 Switch LME from Pilsen to Munich.
Amber 2.0	American Amber Ale	217 Gallons	11.546	2.589	4.77	20.9	13.75 °L	992	1
Author: Boil Size: 250 Gallons Boil Time: 60 Boil Gravity: 10.1 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2015 6:52 PM Notes: upped the c60 from 35 to 40 lbs. Added 1 lb of chocolate moved 12 oz fuggle to 5 min added 12 oz cascade at 0.
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