Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hefeweizen	Weissbier	2.75 Gallons	1.04	1.01	3.99	10.84	3.91 °L	1K	0
Author: Boil Size: 3.4 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 57 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Table Sugar Priming Amount: N/A Creation Date: 6/13/2017 4:25 PM Notes: Do 1:1 to chloride to sulfate ratio Do red wheat if possible Add 1.6 gallons of boiling water to mash after 20 minutes
Bock	Traditional Bock	14 Litres	1.068	1.016	6.87	24.39	20.77 °L	1K	0
Author: Kovács Gábor Boil Size: 20 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 12 ° C Priming Method: dextrose Priming Amount: 100.8 g Creation Date: 7/29/2019 8:14 PM Notes:
Honey Wheat - OG - Nanobrew 2019	Weissbier	3 Gallons	12.247	2.5	5.2	14.52	5.9 °L	1K	0
Author: SchuBrew Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 6.9 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2019 8:50 PM Notes:
Idaho 7 SMASH	American IPA	12 Gallons	1.041	1.007	4.47	62.7	4.23 °L	1K	1
Author: Paul daSilva Boil Size: 14.38 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 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: 3/25/2019 1:11 AM Notes:
NEIPA	Specialty IPA: New England IPA	22 Litres	1.068	1.015	6.92	60.26	7.84 °L	1K	1
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 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: 2/5/2019 5:18 PM Notes:
Pilsner	German Pils	4 Gallons	1.049	1.009	5.25	44.17	3.01 °L	1K	0
Author: filthyastronaut Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 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: 11/22/2018 3:44 AM Notes:
Nuwa- Rustic Extra Hoppy Belgian Ale	Specialty IPA: Belgian IPA	18 Litres	1.057	1.002	7.27	51.68	4.73 °L	1K	0
Author: El Sabana Brewery Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2018 2:05 AM Notes: pitch at 17c and let it free rise.
Get Up Offa That Brown Clone 1 Gallon	American Brown Ale	1 Gallons	1.056	1.011	5.89	21.8	21.15 °L	1K	2
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 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: 3/23/2018 8:50 PM Notes:
Atomic Belgian Blonde Bombshell Ale (ABBBA)	Belgian Blond Ale	5.5 Gallons	1.065	1.011	7.12	26.18	4.91 °L	1K	0
Author: TerrBear Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 66 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2018 4:40 PM Notes: Sparge with 170 and 4.5 gallons 6.5 Gallons of per-boil volume. Add sugar, honey and Irish moss at 15 min Fermentation should be around 66 for Pri. 14 days Close to 70 for secondary
The Horse You Rode In On Tripel	Belgian Tripel	52 Litres	1.068	1.009	7.78	34.55	4.64 °L	1K	0
Author: Geof3010 Boil Size: 40 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 76 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2017 12:07 AM Notes:
Basil Lime Saison V2.0	Saison	5.4 Gallons	1.052	1.011	5.34	25.98	6.98 °L	1K	0
Author: Juno_Malone Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: 111g Creation Date: 6/7/2013 5:43 AM Notes:
Ayerg Smoked Ale	Classic Style Smoked Beer	11.3 Litres	1.05	1.008	5.49	42.81	6.23 °L	1K	0
Author: Ayerg Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 4.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2017 11:32 AM Notes:
Ipaa	Imperial IPA	12 Litres	1.08	1.021	7.82	112.64	10.81 °L	1K	2
Author: Samu_s Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 11:57 AM Notes:
Red Kolsch	Kölsch	14.5 Litres	1.049	1.011	4.94	28.26	5.29 °L	1K	0
Author: Boil Size: 23.6 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2016 3:32 PM Notes:
Chinook IPA	American IPA	5.5 Gallons	1.055	1.009	6.01	46.67	8.08 °L	1K	0
Author: thunderwagn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 4/17/2016 3:50 PM Notes:
Epic Pale Ale	American Pale Ale	5 Litres	1.068	1.011	7.47	49.97	8.87 °L	1K	2
Author: jimmyk Boil Size: 8 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2016 8:45 AM Notes: Brewed 17/9 OG BrickX 16.5 FG 5.2 Bottled 16/10
Yuuyu Smokes Bongs	Dry Stout	10.5 Litres	1.061	1.012	6.47	37.59	42.1 °L	1K	1
Author: Tomu Boil Size: 17 Litres 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: 19 ° C Priming Method: sugar Priming Amount: 60 Creation Date: 3/9/2016 4:42 AM Notes:
Kevin's American Lager Ver3	American Lager	12 Gallons	1.047	1.011	4.79	16.14	2.88 °L	1K	0
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 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: 2/24/2016 1:31 AM Notes:
Brett Berliner 2	Berliner Weisse	20 Litres	1.039	1.009	3.93	10.01	2.67 °L	1K	0
Author: cha99jab Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 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: 6/12/2015 2:51 PM Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water. Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday. Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid. Strike at 75oC. Mash temp 70.6oC. Ooops. Calcium Sulphate (Gypsum): 2g to strike water Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL. Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range). After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8. Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time. Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing Tuesday 16th June - 20L @ 1.045. Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid. Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH. Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour. Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.
Singel No. 35	Witbier	1 Gallons	1.052	1.014	4.88	19.84	3.97 °L	1K	0
Author: AnnselBrouwerij Boil Size: 1 Gallons Boil Time: 25 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2015 5:50 PM Notes:
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