Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Smoked Vanilla Porter	Robust Porter	5.5 Gallons	1.07	1.021	6.45	42.93	40 °L	3.2K	1
Author: treyj007 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/26/2014 3:10 AM Notes:
Vienna IPA	American IPA	5.5 Gallons	1.067	1.021	6.09	86.04	10.07 °L	3.2K	0
Author: Metalhead1285 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 1.5 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: 3/5/2016 7:05 PM Notes:
Coopers Heritage Lager	Light American Lager	23 Litres	1.048	1.013	4.53	0	3.79 °L	3.2K	1
Author: Alesini Boil Size: 4 Litres Boil Time: 1 Boil Gravity: 1.259 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2013 10:26 PM Notes:
Budweiser Ver2 2007	American Light Lager	12 Gallons	1.046	1.011	4.49	15.42	2.65 °L	3.2K	1
Author: haeffnkr Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 78 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: 11/12/2015 5:49 AM Notes:
MaxPils	Czech Pale Lager	23 Litres	1.057	1.012	5.84	25.46	3.61 °L	3.2K	0
Author: Maxmester Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2015 10:21 AM Notes: Første forsøk på pilsner. 1st Mash 55 degC 15min. 2nd Mash 67 degC 45min. Mash-out 77 degC 10min. Tilsett skyllevann på 78degC. Koking 60min Gjæring 10-12dager på 10 degC. Diacetylrast 2dager på 17 degC. Gjæring 9dager på 10degC Cold-crash 2dager på 2degC. Karbonering 6g/L sukker i 14 dager. Anbefalt lagring i 1måned
Amber Waves Of Grain	American Amber Ale	11 Gallons	1.06	1.017	5.7	37.21	16.49 °L	3.2K	1
Author: TampaTony Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: Force Carb Priming Amount: 12 psi Creation Date: 2/27/2014 3:49 PM Notes:
Lambic Using Turbid Mash	Gueuze	12 Litres	1.05	1.004	6	9.27	3.6 °L	3.2K	0
Author: Boil Size: 15 Litres Boil Time: 180 Boil Gravity: 1.04 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: 7/5/2015 9:31 AM Notes: Mash in 1.8L @ 45C (.6L/kg)Hold for 15mins add .9L @ 100C = 2.7L @ 58C hold for 10mins remove .5L to second pot and heat to 82C add .8L @ 100C = 3L @ 66C hold for 30mins remove 1.5L to second pot (2L) and heat to 82C add .6L @ 100C = 2.1L @ 72C hold for 30mins raise 2nd pot to 85C and return to main pot = 4.1L @ 77C sparge with 10L of 88C water boil for 3 hours with aged hops - top up with water to make 12L pitch sour beer slurry @ 20C - ferment for a year ? 1/2 straight lambic for later blending into oude gueuze 1/2 with 2-300g grapes (Martin's riesling?)
Japanese Rice Lager	International Pale Lager	5.5 Gallons	1.055	1.013	5.51	20.91	3.07 °L	3.2K	1
Author: RxBeers Boil Size: 7.075 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2023 10:18 PM Notes:
#50 Jopenbier	Clone Beer	11 Litres	1.402	1.092	40.75	48.48	15.26 °L	3.2K	0
Author: Stellenbosch Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.177 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: 10/13/2015 6:18 PM Notes: mash 64-66C, left for the whole night. First running-offs collected, the rest went for distillation. 6-hour-long boil. gravity around 1.220, but it is out of scale. 1H NMR doesn't give an answer. Try to evaporate a sample to check what is the sugar content. Evaporation (60°C, 7days, air circulation) of 50g sample left 25g solids;this means that the wort was 50°P which equals 1.233 g/cm3. Fermenter was left open @20°C, fermentation picked up after 3 days (!). 15.10.2015 Warto poznać za fundamentalną pracą G.E. Habicha pt. Schule der Bierbrauerei (szkoła browarnictwa)[2]: Z 1000 kg słodu i 5 kg chmielu produkowane jest około 10,5 hl (1050 litrów) piw piwa jopejskie trzeba było bardzo szybko schłodzić By zapewnić naprawdę szybkie parowanie gorącego wywaru przelewano go w duże płaskie kadzie Wydobyte z pleśniowych jaskiń piwo filtrowano, beczki zamykano, ale proces dalszej, już bardzo powolnej i spokojnej fermentacji trwać musiał jeszcze cały rok Warto dodać, bo nie wszyscy o tym mówią, że było to także kwaśne piwo. Poziom kwasu mlekowego był całkiem duży, na poziomie około 2% – czyli tak jak w lambicu. Jednak tutaj zostawała olbrzymia ilość cukrów resztkowych, więc kwaśności nie było aż tak czuć Jakość tego wyjątkowego piwa była rzekomo testowana w bardzo oryginalny sposób. Otóż zawartość pierwszego kufla wylewano na ciężką drewnianą ławę, na której następnie siadali piwosze, by błyskawicznie się podnieść. Jeśli ława unosiła się wraz z nimi, można było kontynuować konsumpcję. Można się zastanawiać, ile prawdy jest tym zwyczaju, ponieważ podobne procedury istnieją w Bawarii – jeśli piwosz w skórzanych spodniach przyklei się do oblanej piwem ławy, oznacza to, że trunek jest odpowiednio treściwy. http://akademia-piwa.pl/index.php?option=com_content&view=article&id=66%3Apiwo-jopejskie&catid=35%3Ahistoria-piwowarstwa&Itemid=27 Dzięki dziełu „Schule der Bierbrauerei” autorstwa G. E. Habicha, opublikowanemu w 1865 r., możemy poznać kilka technicznych szczegółów produkcji. Zacieranie odbywało się metodą infuzyjną, zaś obciągniętą brzeczkę gotowano czasem nawet do 20 godzin, aby osiągnąć pożądaną gęstość. Dzięki tym zabiegom z 1000 kg słodu i 5 kg chmielu uzyskiwano ok. 10,5 hl zielonego piwa http://barclayperkins.blogspot.co.za/2014/06/danziger-jopenbier-again.html Top-fermented beers, especially Danziger Jopenbier, are discussed by P. Mumme (W. Brauer, 1906, 13). This is a top-fermented, highly concentrated beer, which is seen and drunk more abroad than at home where often not even its name is known. The peculiar smell and taste, reminiscent of port wine, the production methods, fermentation and treatment give Jopenbier something characteristic, because it greatly differs from all other top-fermenting beers from and stands alone in its type. - The wort is left to sponataneously ferment. First of all a thick blanket forms on the surface on which all sorts of moulds grow. These blankets in various vats are again very different from each other in appearance and strength, depending on the points of attack the moulds have found. Gradually, the yeast has developed so that it is able to cause fermentation. - The head, which is often so strong that a 20 gram piece won't fall through it, begins to lift itself. - This is the time when the vats must be covered, because after 2 to 3 days a very vigorous fermentation begins. Before the mould layer has risen to avoid it collapsing. The lids have at the front a wide, somewhat overhanging outlet; through this channel, for 8 to 12 days the beer often pushes out large amounts of loose foam, which is collected in barrels or tubs placed below, until the primary fermentation calms and peaceful secondary fermentation takes place. The foam subsides, the ejected, very bitter beer is filled after the lid is lifted, and the tub is left to itself again. Now in long-lasting secondary fermentation and slow clarification take place, during which the sediment settles. - An analysis of Jopenbier revealed : Alcohol 3.52% Real extract 45.04% Apparent extract 43.20% calculated OG 49.94% apparent degree of attenuation 13.49% Real degree of attenuation 9.81%" "Jahresbericht über die Leistungen der chemischen Technologie (1907)", 1907, pages 352 - 353. (My translation.) 49.94º Plato is 1230º in SG. The finishing gravity is 1195º. That's quite an achievement having an FG higher than the OG of a Scottish 160/- Ale. What can you say about the fermentation, other than that it sounds scary and disgusting at the same time. I wonder what it was that caused the fermentation. The slime sounds like some sort of bacteria, despite being described as mould. Did Saccharomyces play any part in the fermentation? From the comparison to port wine, it sounds like there was both some acidity and considerable sweetness in the finished beer. Given the description of the fermentation, it would be a miracle if there were no trace of sourness http://www.chmielowisko.pl/2015/02/04/jopejskie-czy-to-jeszcze-piwo/
Lais SM	Specialty IPA: White IPA	28 Litres	1.059	1.012	6.25	52.68	7.56 °L	3.2K	0
Author: rodfon Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 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: 3/19/2016 1:28 PM Notes:
Sierra Nevada Pale Ale Clone - 5L	American Pale Ale	5 Litres	1.057	1.014	5.59	37.44	8.5 °L	3.2K	3
Author: guco Boil Size: 6 Litres Boil Time: 70 Boil Gravity: 1.047 Efficiency: 79 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2018 11:12 AM Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer! Adjust your caramel 60L and shoot for an SRM of 8.
Jamil's Belgian Quad Original	Belgian Dark Strong Ale	23 Litres	1.102	1.023	10.4	21.56	18.52 °L	3.2K	1
Author: Mogad Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.088 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: 7/16/2019 9:10 AM Notes:
IPA Jun/2016	English IPA	45 Litres	1.052	1.009	5.71	38.27	7.08 °L	3.2K	1
Author: Roberta Massani Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2015 7:46 PM Notes:
Jalepeno/Mango Cream Ale	Cream Ale	5 Gallons	1.051	1.012	5.15	28.26	3.21 °L	3.2K	0
Author: Broom Wagon Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 68 Mash Thickness: 1.25 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: 4/15/2014 11:51 PM Notes: 1# Jalepenos in the mash (destem and chop) 1# Jalepenos in the Secondary (clean and bake at 350 on a cookie sheet for 20-30 minutes - membrane & seeds removed) - 3 Days 2 Mangoes, pureed and put in the Secondary with the 1# of jalapeños.
New Red	Flanders Brown Ale/Oud Bruin	5 Gallons	1.063	1.016	6.24	30.93	19.15 °L	3.2K	0
Author: Fullroundaction Boil Size: 7 Gallons Boil Time: 70 Boil Gravity: 1.045 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: 3/20/2013 2:13 AM Notes:
Raspberry Wheat	American Wheat or Rye Beer	5.5 Gallons	1.053	1.013	5.33	17.29	3.54 °L	3.2K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 4.0 oz Creation Date: 12/3/2013 8:46 PM Notes: Ferment in primary 14 days. Rack to secondary on fruit for 14 days. Transfer to tertiary container and top up to 5 gallons and let sit for 14 days. Add gelatin 3 days prior to bottling. Add flavoring to taste at bottling. Condition for 21 days. Enjoy.
SchwartzenbierenFahrvergnügen	Schwarzbier	5.5 Gallons	1.049	1.009	5.27	25.8	23.06 °L	3.2K	0
Author: Estproph Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2015 4:51 PM Notes:
Chocolate Molasses Porter	Robust Porter	5.5 Gallons	1.069	1.017	6.75	52.26	40 °L	3.2K	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2013 2:13 PM Notes:
Willamette Pale Ale	American Pale Ale	6.5 Gallons	1.053	1.009	5.72	41.29	4.01 °L	3.2K	0
Author: bradcarlsen Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2016 8:35 PM Notes: Flavor/Aroma: Herbal like Lipton green tea. Earthy and minty but only slightly. Also, almost soapy but not offensive. Willamette on it's own is kind of strange and lacking but not undrinkable.
X 2017- Black Sheep Riggwelter Clone	British Strong Ale	3 Gallons	1.06	1.017	5.59	22.18	22.77 °L	3.2K	1
Author: Yalc Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2017 12:26 AM Notes: Strike at 165F, including mash tun loss.
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