Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Premium American Lager	Premium American Lager	23 Litres	1.052	1.013	5.14	21.32	3.1 °L	962	2
Author: davidfochini@ymail.com Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Destrosio Priming Amount: 26 Creation Date: 9/27/2017 4:23 PM Notes:
Sour Patch Kids	Gose	5.2 Gallons	1.049	1.012	4.95	11.62	3.93 °L	962	0
Author: Pete-Hoff Boil Size: 7.48 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 1.3 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: 8/30/2022 8:11 PM Notes: 2 Goodbelly shots for souring Target: Split the batch in half, 1.0 lb/gal of fruit in secondary One batch: 1.67lb (26.7oz) of guava puree 0.83lb (13.3oz) of lime puree
Kross Border Kriek (read The Description Carefully)	Fruit Lambic	5 Gallons	1.045	1.006	5.14	8.28	3.31 °L	962	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.
Saaz Kolsch	Kölsch	21 Litres	1.048	1.011	4.84	28.53	3.19 °L	962	1
Author: Bennyj Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.041 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: 9/20/2021 2:14 AM Notes:
Fruit Wheat Beer Base	American Wheat Beer	17 Gallons	1.047	1.009	5.03	23.37	4.04 °L	962	1
Author: Mikerobrewer Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 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: 7/1/2021 11:07 PM Notes: Split batch into 10 gallon & 5 gallon fermenters: 10 gallon: Add 32 ozs blackberry puree 5 gallon: Add 5 lbs of frozen peaches
Raspberry Wit	Witbier	22 Litres	1.048	1.011	4.9	19.91	3.69 °L	962	0
Author: PointFour Boil Size: 29.6 Litres Boil Time: 90 Boil Gravity: 1.04 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: 7/4/2020 9:33 AM Notes:
Homebrewers Porto Hop Test	No Profile Selected	32 Litres	1.052	1.012	5.16	31.92	4.96 °L	962	0
Author: fsilva Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/13/2020 4:36 PM Notes: Cervejeiro - Fabio Torre Equipamento: Cozinha: - Grainfather 50L (Franco) - Panela 20L + aquecedor para strike water (Francisco&Raquel) - Medidor de pH (Franco) & Tiras de pH (F&R) Fermentação: - 6 Garrafoes de Agua de 6L (Bernardo) - 6 x Tampa de borracha de 35/29 para borbulhador de 9mm (Francisco & Raquel trazem 2 - Fábio traz 4) - 6 x Borbulhador de 9mm (Francisco & Raquel trazem 2 - Fábio traz 4) Consumiveis: - 2 Pacotes US-05 (Thiago) - 6.5 Kg de 2-Row Belga (Franco) - 6x28g Lupulo de Dry Hop (Francisco&Raquel) - Sais de Condicionamento da Água (Franco) - 20 g de Tomahawk (Franco) Lúpulos para Dry hop, Fichas técnicas/perfis de aroma: https://tinyurl.com/tnzz9dw https://docs.google.com/spreadsheets/d/1dQcX3vskP3K3KEMZJkaQ5de2CNmYWfpDwxefFcg1TNI/edit?usp=sharing
Quasi Sue	American IPA	2.75 Gallons	1.053	1.012	5.38	100.53	6.87 °L	962	0
Author: DKNJ Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: dextrose Priming Amount: 2.4 oz Creation Date: 10/22/2018 7:55 PM Notes: Dry hopped at high krausen for 11 days. Fermentation was very slow for some reason and only went down to 1.012. Tasted good and hoppy at bottling time. The IBU's calc'd are way off.
India Flash Ale	No Profile Selected	1000 Litres	12.563	2.727	5.26	0.26	2.93 °L	962	0
Author: MarcoBoaro Boil Size: 1300 Litres Boil Time: 60 Boil Gravity: 9.9 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2018 8:01 AM Notes:
Oktoberfest	Oktoberfest/Märzen	5.5 Gallons	1.051	1.012	5.1	29.38	7.63 °L	962	0
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 77 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: 51 grams for 2gal Creation Date: 1/26/2018 9:31 PM Notes: Before boil add water to make mash 3 gallons Irish moss is 1sp plus 1/4 tsp and 1/8 tsp 3 week primary then raise temp to 70 for 3 days, then back to 60 for 7 weeks. Use possibly use 2 German ale yeast packs
Safebet's Nut Brown Ale	American Brown Ale	5 Gallons	1.053	1.013	5.21	39.12	14.29 °L	962	0
Author: safebeteric Boil Size: 5.5 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: 3/13/2011 12:13 PM Notes: New recipe that I am brewing this week.
AG 12 Lunar Thorn	Irish Red Ale	22 Litres	1.05	1.012	4.92	30.55	14.53 °L	962	0
Author: farny Boil Size: 29 Litres Boil Time: 70 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 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: 6/24/2017 4:07 PM Notes:
Wet Summer	American Wheat or Rye Beer	19 Litres	1.048	1.011	4.94	28.62	4.23 °L	962	4
Author: sftsk Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19.4 ° C Priming Method: Glucose Priming Amount: 5l Kegs with 12g/ keg Creation Date: 4/20/2017 10:14 AM Notes: Nice citrus tasting fruity wheat beer for the summer.
Hostivařský Blondýn	Blonde Ale	17.5 Litres	1.048	1.009	5.15	22.76	4.2 °L	962	1
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2016 11:23 AM Notes:
Session Chokipa	American Pale Ale	23 Litres	1.046	1.011	4.63	31.38	10.53 °L	962	2
Author: Ettore Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 11:05 PM Notes:
Citra Cingle Hop Session IPA	American IPA	5 Gallons	1.053	1.015	5.15	34.03	5.87 °L	962	1
Author: Park Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 6/11/2016 1:26 PM Notes:
Dorada Pampeana	Blonde Ale	125 Litres	1.054	1.017	4.8	20.33	5.23 °L	962	0
Author: Spaidermau Boil Size: 130 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 3 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: 5/6/2016 12:52 PM Notes:
Saksalainen Ameriikan Laakeri	International Amber Lager	18 Litres	1.055	1.013	5.39	22.21	10.77 °L	962	0
Author: Jokkelänsivantaalta Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 4.88 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2016 6:53 PM Notes: Hiiva pragasi, joten tuplahiivalla ainakin semi kehno tuote
Sierra Nevada Pale Ale Clone	American Pale Ale	5.5 Gallons	1.053	1.012	5.33	41.34	7.75 °L	962	0
Author: MarcBrew Boil Size: 6.2 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 63 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2016 2:14 AM Notes: Transfer to secondary after primary fermentation complete. Dry Hop into secondary. Keg when beer clears.
Xie's No. 2 -Beginner's Belgian Pale Ale	Belgian Pale Ale	18 Litres	1.057	1.017	5.27	27.77	8.25 °L	962	1
Author: EchoX Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2.5 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: 2/18/2015 2:42 AM Notes: 根据多姐配方
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