Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Palmer's Munich Helles	Munich Helles	5.5 Gallons	1.046	1.008	4.99	18.16	5.28 °L	990	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2017 4:00 AM Notes:
Rye Irish Stout	Dry Stout	5.5 Gallons	1.049	1.013	4.75	34.97	33.52 °L	990	0
Author: ChubbsMcLubbs Boil Size: 6.58 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 9.15 psi Creation Date: 8/23/2024 1:29 PM Notes:
Schwarzbier 50L	Schwarzbier	50 Litres	1.051	1.014	4.87	27.2	23.99 °L	990	1
Author: MeemoNZ Boil Size: 54.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 14.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2022 8:22 AM Notes: https://brulosophy.com/recipes/may-the-schwarzbier-with-you/
Fozziwig's Winter Lager 2023	International Amber Lager	5.5 Gallons	1.053	1.014	5.17	22.92	15.2 °L	990	0
Author: Anton Rock Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 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: 11/14/2021 8:10 PM Notes: protein rest 122F for 30 min saccharification 155 F for 60 min mash out 168F for 10 min sparge 168F boil 202F for 60 min added hallertau instead of saaz by mistake at 15 min
Best Bitter	Best Bitter	4.5 Litres	1.046	1.011	4.58	35.61	14.62 °L	990	2
Author: Leyland Boil Size: 6 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 141.5 g Creation Date: 5/21/2019 6:54 PM Notes:
Full Moon Pale Ale	American Pale Ale	1 Gallons	1.053	1.013	5.22	57	8.5 °L	990	1
Author: RyanM Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 4/6/2019 3:49 PM Notes:
벨지안 윗	Witbier	20 Litres	1.051	1.015	4.63	24.94	3.61 °L	990	0
Author: sangun Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 4 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: 11/12/2018 7:15 AM Notes: 기본적 벨지안 윗비어 발효 11/3 시작 발효 7일째 발효 온도 1도 상승 발효 9일 콜드 크래싱 3도
Nottingham Pilsner	International Pale Lager	37 Gallons	1.05	1.011	5.1	38.55	3.74 °L	990	0
Author: Boil Size: 39 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2018 6:04 PM Notes:
Cameron Citra Session	American Light Lager	5.5 Gallons	1.048	1.012	4.72	41.42	9.2 °L	990	1
Author: Genus Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 2/28/2018 2:38 AM Notes:
13 Coffee NEIPA	American IPA	5 Litres	1.052	1.013	5.12	31.44	5.22 °L	990	0
Author: maxwestman Boil Size: 8.2 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2017 10:58 AM Notes:
#55 Pale	California Common Beer	21 Litres	1.051	1.012	5.11	19.64	3.9 °L	990	1
Author: gvolkas Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 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: 7/11/2015 8:21 AM Notes:
Auld Lang Syne	Scottish Export	8.5 Litres	1.05	1.015	4.66	22.02	14.22 °L	990	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 58 Mash Thickness: 3.46 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: 10/23/2016 10:39 AM Notes: 22 bottles, sugar 2.1 g/bottle. 5 %
Frankenbrew	American Amber Ale	5 Gallons	1.05	1.012	4.89	31.16	14.1 °L	990	1
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 35 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: 6/19/2016 1:51 AM Notes: OG: 1050
Wit	Witbier	5.5 Gallons	1.048	1.012	4.71	18.83	3.37 °L	990	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2016 3:19 AM Notes:
$12 Cream Ale Light Hybrid	Cream Ale	5.5 Gallons	1.052	1.014	4.92	19.65	3.59 °L	990	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 5/18/2016 12:28 AM Notes: BIAB Brew Boss system I used Walmart Primo R.O water No additives 7.5 gallon measure off the kettle lines without the false bottom Briess 2 row I used hop muslin bag Immersion chiller
Dungeness Spit	Specialty IPA: Black IPA	3 Gallons	1.053	1.016	4.85	63.52	25.43 °L	990	0
Author: wolfie7873 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2016 4:33 PM Notes:
3-Wheeler Granny - Pennsylvania Dutch Ale	American Wheat Beer	5.5 Gallons	1.05	1.012	5	21.75	5.1 °L	990	0
Author: CZs Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/30/2016 9:23 PM Notes:
Real Pumpkin Ale	American Pale Ale	5.5 Gallons	1.045	1.01	4.65	16.15	7.51 °L	990	0
Author: capt9859 Boil Size: 7.63 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 8/31/2015 4:12 AM Notes: Spice Mix 1 Tbsp Cinnamon 1/3 Tbsp Ginger 1/3 Tbsp Nutmeg 1/4 tsp Cloves For five gallons: MALT 8# Marris Otter 1# Biscuit malt 8 oz Munich malt HOPS 1 oz Fuggles (4.0% AA) @ 60 minutes OTHER STUFF 3# pie pumpkin 4 oz molasses (preferably blackstrap) 4 oz maple syrup (preferably Grade B) 1-3 teaspoons spice mix Your favorite clean-fermenting yeast (I use US-05 or 1056 these days, but have had good results with WLP002 and WLP007 too). 1.057 OG 1.014 FG 14 SRM 13 IBUs I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true. The spices. This is incredibly important. Most of the changes I made while I was still developing my recipe involved getting the balance of spices right, both in the actual spice blend and in how much to add to the beer. I like a spicy pumpkin ale; I add a tablespoon of my spice mix at burnout. This is more than most people use, and if you've never brewed a pumpkin ale before you want to start with less. You can always brew a spice tea and add it when you bottle or keg if you find you want more spice character. Secondary. People do it all the time with fruits, but they never think to add pumpkin in secondary. I've only heard of a handful of other people doing this, but if you really want to see the benefits of using real pumpkin instead of just pumpkin pie spices, you need to do this. Two to three pounds of finely cubed (~0.5") pumpkin, caramelized as before in the oven, then candied with some molasses and maple syrup in a pan on the stove. Leave it for about a week, then straight to the bottle or keg. Edit: One more thing. Keep your IBUs down. I've seen pumpkin ale recipes stretching into the 30-40 IBUs range, which is way too high in my experience. My recipe sits at 13 IBUs, and I've found that when you go much over 15 or so the hops start to clash with the spices. Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting, as I talk about in the fourth section of this comment. When I say to toss your cubed pumpkin in brown sugar and spices, I mean about two tablespoons of brown sugar and a very small dash of your spice blend. This is an entirely optional step which probably doesn't make a huge difference; I do it mostly out of habit and tradition. Plus, it smells great. The rest pretty much takes care of itself, right? Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. Some people prefer to toss their spices at ~5 minutes to get rid of any 'raw' flavor to the spices, but I find the residual heat between flameout and pitching takes care of that. My spice blend is a mix of one tablespoon of cinnamon, one third tablespoon each of ginger and nutmeg, and a quarter teaspoon of cloves. Use whatever you like. I use a full tablespoon in my beer, but I recommend starting with significantly less if you don't already know how spicy you like your pumpkin ale. If you need to you can adjust the spice character when you bottle by brewing a spice tea and adding it to taste. The weird part. As I talk about in the sixth section of this comment, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.
Simple Saison	Saison	10 Litres	1.051	1.015	4.64	68.6	4.54 °L	990	0
Author: Gesualdo Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2015 1:11 PM Notes:
Alt	Düsseldorf Altbier	5.5 Gallons	1.05	1.012	4.96	41.19	11.87 °L	990	0
Author: Brewcalyptus Ben Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2015 8:53 PM Notes:
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