Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
#002 Kolsch	Kölsch	10 Litres	1.052	1.012	5.29	23.35	4.32 °L	1K	1
Author: Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2017 3:35 AM Notes:
Mosaic Citra El Dorado NEIPA	Specialty IPA: New England IPA	6 Gallons	1.058	1.013	5.9	0	4.52 °L	1K	1
Author: RyPA Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.056 Efficiency: 67.5 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2021 4:32 PM Notes: Using 100% RO water Strike water (4g) ~ 2.7g Gypsum ~ 4.8g Calcium Chloride Sparge water (4.5g) ~ 3.0g Gypsum ~ 5.4g Calcium Chloride Mash ph 5.2 Baking soda used to bump ph up as needed
Kross Border Kriek (read The Description Carefully)	Fruit Lambic	5 Gallons	1.045	1.006	5.14	8.28	3.31 °L	1K	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.
Munich SMASH Lager	Munich Helles	22 Litres	1.049	1.009	5.28	19.17	7.91 °L	1K	1
Author: Miroslav Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2020 9:02 AM Notes:
Club Tropicana	Specialty IPA: New England IPA	23 Litres	1.051	1.006	5.88	41.85	4.01 °L	1K	0
Author: coronius Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.95 bar Creation Date: 1/7/2019 8:50 PM Notes:
Black Lager / Schwarzbeir	Schwarzbier	5 Gallons	1.051	1.009	5.5	25.5	29.13 °L	1K	4
Author: W&C Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 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: 1/24/2018 12:22 AM Notes:
Randy's Irish Extra Stout	Irish Extra Stout	12 Gallons	1.059	1.014	5.93	39.12	37.26 °L	1K	0
Author: Dawg Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 12/19/2017 4:31 PM Notes:
American Psycho Ale	American Pale Ale	10 Litres	1.054	1.009	5.92	19.6	4.3 °L	1K	1
Author: Cransen Boil Size: 8.5 Litres Boil Time: 30 Boil Gravity: 1.063 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2017 7:58 AM Notes: In swedish. Mäska med krossad malt och havregryn i 3Liter 70 gradigt vatten i 20min. Laka 4ggr fram och tillbaka genom kökssil. Koka 30 min med spraymalten. I med humlen enligt schema. I med sockret 5 min innan kokslut. Kyl till 30 grader, sila ner i jäskärl med saftsil (silduk) och fyll upp med vatten till 11Liter. 2 veckors jäsning med en hel påse US-05. Glöm ej torrhumling utan strumpa sista 4 dagarna. Fyll direkt från jäskärl till ca: 25-30 flaskor och i med en minisockerbit i varje 33cl flaska för kolsyra. Vänd och snurra försiktigt varje flaska efter första dagen för att blanda sockerbiten. 2 veckors kolsyrning. Klart!
Amber Biscuit	American Amber Ale	21 Litres	1.052	1.013	5.09	48	7.92 °L	1K	0
Author: Mumbles Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 62 Mash Thickness: 3.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 2:12 PM Notes: The yeast is not actually Danstar but Neale's Brewing Supplies American West Coast Ale. It just wasn't on the list. 15g dry yeast rehydrated. Very little action for two days but on the third night it took off like a rocket. 10 days in primary
APPA	American Pale Ale	75 Litres	13.558	2.339	6.01	38.42	4 °L	1K	0
Author: stoyan ninov Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 12.7 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2017 8:25 AM Notes:
King Barley APA Curso	American Pale Ale	40 Litres	1.054	1.009	5.84	39.99	8.52 °L	1K	0
Author: ronaldosamadello Boil Size: 48 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 69 Mash Thickness: 2.44 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 3:41 PM Notes:
Coffee Sweet Stout	American Stout	5 Gallons	1.052	1.012	5.26	50.69	31.4 °L	1K	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 11/29/2016 8:21 PM Notes: Crush the grains, place in a grain bag and steep them in 2.5 gallons (9.5 L) of 168 °F (76 °C) water for 30 minutes. Remove grain bag and bring grain tea to a boil. Stir in malt extract and resume boil, add Cascades hops once boil resumes. After 45 minutes, add the Goldings hops (60 minute total boil). Ferment at 68 °F (20 °C) The basis for the recipe is Watney's Cream Stout. I added coffee and tweaked the grain bill.
Amber Ale	American Amber Ale	55 Litres	1.052	1.013	5.11	33.15	15.4 °L	1K	1
Author: Schmackt Boil Size: 62 Litres Boil Time: 60 Boil Gravity: 1.046 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: 11/3/2016 10:05 AM Notes:
Bådin Rensåsen 25L	American Pale Ale	25 Litres	1.048	1.008	5.25	37.26	5.58 °L	1K	0
Author: Stvervaag Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 6 g/l Creation Date: 8/17/2016 4:18 PM Notes:
Magic Hat #9-3/4	Fruit Beer	5.5 Gallons	1.052	1.013	5.2	17.26	4.09 °L	1K	1
Author: MattyJRPI Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2016 3:32 PM Notes: Once primary fermentation begins to slow, add apricot puree to a second carboy and rack the beer onto the fruit. Once fermentation finishes, package.
Orval	Belgian Pale Ale	5.5 Gallons	1.061	1.016	5.9	30.89	8.44 °L	1K	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2016 10:07 PM Notes:
803 Spotted Cow	Cream Ale	5.75 Gallons	1.051	1.012	5.16	19.12	4.94 °L	1K	0
Author: BK Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 2.95 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: 12/5/2015 2:05 PM Notes:
P10	Oktoberfest/Märzen	9 Litres	1.05	1.01	5.25	28.12	11.04 °L	1K	1
Author: Marc ook Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2015 8:09 PM Notes:
Orange Honey Heffe	American Wheat or Rye Beer	5.5 Gallons	1.058	1.015	5.65	10.71	5.95 °L	1K	0
Author: Sunward33 Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: Priming Sugar Priming Amount: 5oz Creation Date: 8/28/2015 9:24 PM Notes:
Wet Finger 1	Extra Special/Strong Bitter (ESB)	4 Litres	1.048	1.009	5.12	41.24	4.24 °L	1K	1
Author: me@antnet.net Boil Size: 5.5 Litres Boil Time: 40 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2015 7:01 PM Notes: Aim of this batch is a very simple, cheap batch of beer to try to sort out infection problems. Once this is working well I can then modify it and make larger batches.
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