Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hefe #3	Weissbier	10 Litres	1.046	1.015	4.09	11.16	4.23 °L	781	0
Author: ImV Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 8:37 AM Notes: Pre BG: 1.035 OG: 1.046 Volume: 8.5 liter 04/01/2017 OG: 1.013
English Barleywine	English Barleywine	3.5 Gallons	1.126	1.026	13.12	54.31	23.05 °L	781	1
Author: mr1000 Boil Size: 8 Gallons Boil Time: 240 Boil Gravity: 1.063 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: sucrose Priming Amount: 1.6 oz Creation Date: 12/17/2021 4:14 AM Notes: Pitch will be a yeast cake from an English Mild
Watson Wheat	Weissbier	13 Litres	1.052	1.011	5.37	21.8	6.03 °L	781	1
Author: Sean Dawson Boil Size: 17.2 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.89 bar Creation Date: 1/25/2021 7:03 AM Notes: A sort of experiment to see if the citrus flavours from the Mandarina Bravaria come through from the mash hop. It should still be a good beer even if the flavours don't come through.
Tropical Pale Ale	British Golden Ale	12 Litres	1.039	1.007	4.19	35.7	3.67 °L	781	0
Author: Piccolo Collettivo Pirata Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 49.8 g Creation Date: 1/9/2021 5:54 PM Notes:
Lass Den Trumpf Fallen Weissbier	Weissbier	23 Litres	1.052	1.013	5.22	14.12	3.03 °L	781	0
Author: Wolf Pack Brewing Boil Size: 30.5 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 2.45 bar Creation Date: 7/8/2020 2:38 AM Notes: https://shop.theelectricbrewery.com/pages/weizen-weissbier Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide. 1.5 qt/lb mash thickness. Start the mash at 113F and hold for 15 mins (ferulic acid rest which helps promote clove-like phenol flavours). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest. Ramp up to 152F and hold for 90 mins (half way between beta/alpha rest). Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons. Boil for 90 minutes, adding hops per schedule. Lid on at flameout, start chilling immediately. Some brewers choose not to add kettle finings during the boil (such as Whirlfloc) as the beer is supposed to be cloudy, but the cloudiness of this beer comes from the yeast. We still want to remove proteins, hot break material, and so forth. Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 62F (wort temperature). We use modified stainless fermenting buckets in wine fridges. Ferment until approximately 5 points from final gravity and then raise the temperature to 72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days. We do not recommend using finings such as unflavoured gelatin as it helps keep as much yeast in suspension as possible. Package as you would normally. We rack to kegs that have first been purged with CO2. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? This beer is best served fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Carbonate this beer to higher than normal levels, around 2.5 to 3.5 volumes of CO2. If you keg, you will find that over time the beer naturally clears as the protein haze and yeast settles. You may occasionally jostle or flip the keg to stir up the sediment to re-introduce the cloudy appearance. Some brewers will use a spare liquid out dip tube on the gas line such that the incoming gas hits the bottom of the keg and automatically stirs up the sediment every time a beer is poured. Others will use a tablespoon or two of flour at the end of the boil to set up a starchy permanent haze. The simplest solution is probably the most popular: Consume quicker
#151 CUT Baltic Porter 33/50 BJCP	Baltic Porter	26 Litres	1.073	1.016	7.47	28.33	25.56 °L	781	0
Author: Stellenbosch Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2019 6:09 AM Notes: 10 g CaCl2 5g MgSO4 I got 27L 1.068, efficiency 77% 09.02.2019 Ferm temp 12C 02.03.2019 1.018 6.8 % evaluation (E2098, certified bjcp) appeareance: 3/3 aroma: chocolate but covered with the esters. more chocolate needed and cleaner malt profile. change the yeast and ferment lower. age longer. 6/12 taste: good attenuation, roasty and chocolaty, balanced. lacks toffee and nutty. add more biscuity, brown, amber or melanoidin malt. bitterness in style. more attenuation, more alcohol. 15/20 mouthfeel too little carbonation. age longer and use very healthy yeast. 3/5 Overall: less protein, more carbonation, cleaner fermentation. 6/10 Total: 33/50. Very good beer but not a winner. Will brew again, recipe will follow.
Red Ale 2	Scottish Heavy	26 Litres	1.052	1.014	5	31.26	13.55 °L	781	0
Author: Neeb Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2017 10:30 PM Notes: Condition for 6 weeks @ 12degC
Big Wave Golden Ale (55L)	Blonde Ale	55 Litres	1.047	1.009	5.03	22.82	7.04 °L	781	1
Author: St.Kjell Boil Size: 57 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 5.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: Co2 Priming Amount: N/A Creation Date: 9/10/2017 7:06 AM Notes: 2 pk. gjær
English Porter (Open Beer)	English Porter	55 Litres	1.046	1.012	4.5	25.7	36.98 °L	781	0
Author: CLANDESTINA Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 57.5 Mash Thickness: 3 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: 5/31/2017 3:38 AM Notes:
Poor Richards	Scottish Export	3 Gallons	1.051	1.014	4.95	19.66	15.04 °L	781	0
Author: Arbe0 Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 76 Mash Thickness: 1.25 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: 2/8/2017 2:49 AM Notes:
Clean-out Pale Ale	Blonde Ale	6 Gallons	1.053	1.01	5.67	65.41	7.92 °L	781	2
Author: Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/28/2015 12:32 AM Notes:
Little Sumpin	American Pale Ale	16.5 Gallons	1.085	1.021	8.38	42.85	15.58 °L	781	0
Author: Ian J Webster Boil Size: 22.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2016 7:22 PM Notes:
Jimmy's Pacific Ale	Blonde Ale	20 Litres	1.047	1.01	4.85	21.31	4.24 °L	781	0
Author: jimmyo Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2016 12:53 AM Notes:
PALE ALE	Best Bitter	21 Litres	1.042	1.01	4.24	29.89	7.34 °L	781	0
Author: nougat Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2016 9:51 PM Notes: HERITAGE CRYSTAL.
APA	American Pale Ale	20 Litres	1.07	1.013	7.42	60.82	9.24 °L	781	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 76 Mash Thickness: 3 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: 9/16/2016 5:44 PM Notes:
Pale Ale	American Pale Ale	300 Litres	1.05	1.01	5.37	33.18	9.26 °L	781	2
Author: Boil Size: 310 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2016 4:52 PM Notes:
Rye Stout	Foreign Extra Stout	20 Litres	14.946	4.341	5.75	48.44	39.25 °L	781	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 13.1 Efficiency: 55 Mash Thickness: 3.1 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: 5/10/2016 2:21 PM Notes:
03 - Hefeweizen	Weissbier	11 Gallons	1.05	1.013	4.9	10.74	3.49 °L	781	1
Author: Jarrod Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 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: 5/1/2016 6:31 PM Notes:
Brown	British Brown Ale	12 Gallons	1.05	1.009	5.42	21.93	18.93 °L	781	0
Author: DDJ Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2016 4:21 PM Notes:
ADHD	American Pale Ale	45 Litres	1.037	1.007	3.93	29.98	6.44 °L	781	0
Author: brad.briggs@me.com Boil Size: 55 Litres Boil Time: 80 Boil Gravity: 1.03 Efficiency: 35 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: 2/25/2016 2:06 PM Notes:
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