Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Irish Dry Stout	Irish Stout	5.5 Gallons	1.042	1.007	4.58	33.83	30.85 °L	1K	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: Nitro Priming Amount: 30 psi Creation Date: 5/20/2017 5:20 PM Notes:
Black Forest Stout (Chocolate & Cherry)	American Stout	5.5 Gallons	1.045	1.01	4.67	38.85	30.82 °L	1K	1
Author: Jojo Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 82 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 61 ° F Priming Method: co2 Priming Amount: 8.2 psi Creation Date: 6/23/2024 2:41 AM Notes: Note, if using this recipe, that the mash/sparge volumes accommodate about 1/2 gallon of cherry puree added at the end of primary fermentation. My target was to keg 5 gallons. Add cocoa powder at flameout. A little worried about 8 oz of cocoa, may add 1/2, test and add more if needed, just in case. Update here, added all 8oz @ whirlpool. It seemed like all the cocoa dissolved, but after the kettle drain the trub cone was very chocolatey. I added another maybe 1oz or so directly into the fermenter. Just in case. Adding yeast directly onto wort, might rehydrate one pack and sprinkle the other. Rehydrated both packs of yeast because my fermenter volume was a little low, so rehydrated in 1/2L of H20. Plan to ferment somewhere in the low 60s. Started at 62. Add cherry purée as primary fermentation ending. Adding the cherry brought the gravity from 1.014 back up to 1.027, and then very quickly started fermenting back down. The ABV on this is closer to like 5.2-5.8% (depending on the sugar in the cherry purée used). The recipe builder doesn’t calculate it because it’s a fermenter addition. As I was kegging this up from the fermenter, about the last 1/2 gallon, or top 1/2 inch, was just sludge. I only ended up getting about 4.5 gallons into the keg to try to avoid getting most of the sludge in the keg. I guess next time I would add another 1/2 gallon of volume overall to yield closer to 5 gallons in the end. Brewing this for local beer club Dec competition.
Ye Ole London Brown	London Brown Ale	5.5 Gallons	1.038	1.011	3.47	20.02	28.97 °L	1K	1
Author: Jojo Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.028 Efficiency: 81 Mash Thickness: 1.2 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: 3/25/2024 1:01 AM Notes: This is an attempt at a historic London brown ale for a local brew club competition. Using my local tap water profile, and adjusting to the ‘London’ profile result in the gypsum/chalk/baking soda additions. These would vary for other water profiles. Going with dry yeast because I had to order too far prior to brewing this for a liquid yeast to work. Mash for 90. Infusions listed are to accommodate temp loss in my MLT. Start mash at ~1.15 qts/lb, end at ~1.7 qts/lb Boil for 90. Expect about 1.5 gallons of boil off for my equipment. Used a small 1L starter with the yeast to ensure good pitch rate. Target fermentation around 65-66F.
Guava	Berliner Weisse	375 Litres	1.035	1.006	3.85	5.91	2.28 °L	1K	0
Author: Rascals Brewing Co Boil Size: 400 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: 2.7 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: 1/11/2021 7:56 AM Notes:
Barley & Hops Supermarket Beer	Experimental Beer	1 Gallons	1.038	1.011	3.48	14.98	5.24 °L	1K	0
Author: Boil Size: 1 Gallons Boil Time: 15 Boil Gravity: 1.038 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2020 8:24 PM Notes:
Tall. Dark And Bready	Dunkles Weissbier	6.5 Gallons	1.045	1.01	4.69	15.42	16.33 °L	1K	0
Author: ChicoBrewer Boil Size: 9.13 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 75 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: 2/3/2019 9:32 PM Notes: https://www.homebrewersassociation.org/homebrew-recipe/tall-dark-and-bready/ Mash grains and rice hulls (if using) at 122° F (50° C) and allow to rest 20 minutes for a protein rest. Pull 9 qt. (8.5 L) thick mash and slowly heat to bring to a boil over 20 minutes. Boil 15 minutes, and then blend into main mash. Adjust main mash temperature to 150° F (66° C) if necessary and hold 30 minutes. Mash out at 168° F (76° C). Sparge at 168° F (76° C). Bring full wort volume to a boil; boil 90 minutes adding hops at stated intervals. Chill to 64° F (18° C) and oxygenate. Decant and pitch 64° F (18° C) yeast starter. Fit fermenter with blow-off device or allow at least 5 gal. (18.9 L) of headspace and/or use Fermcap to control foaming. Ferment at 64° F (18° C) until terminal gravity is reached. Rack, bottle with 1 cup (237 mL) dextrose or the appropriate amount of gyle, and warm condition bottles at 70–74° F (21–23° C) for one week. When full carbonation has been reached, store at cellar temperatures for at least one month.
Homegrown #1	American Pale Ale	5.5 Gallons	1.051	1.014	4.9	36.38	9.88 °L	1K	2
Author: AJ6 Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.037 Efficiency: 60 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: 10/14/2018 3:45 PM Notes:
Irish Stout (caramel Malt Exp.)	Irish Stout	23 Litres	1.049	1.013	4.77	37.05	50 °L	1K	0
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 2.5 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: 9/23/2018 2:49 PM Notes: Going for a complex Irish stout. Hopefully the caramel malts will add some sweetness, body and flavour complexity along with the Irish ale yeast and the Columbus hops. First time using caramel malts, this yeast and Columbus hops.
Helles Help Us	Munich Helles	4.5 Gallons	1.048	1.01	4.9	26.88	5.23 °L	1K	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2018 3:20 AM Notes: 90:10 German Beer rule idea: https://www.homebrewersassociation.org/forum/index.php?topic=24627.msg325294#msg325294 Diacetyl test: https://beerandbrewing.com/make-your-best-helles/ From kai (http://braukaiser.com/wiki/index.php/Edel_Hell): Propagate about 5 - 6 gram of dense sediment for every liter of wort that will be pitched. This will result in a pitching rate of about 25 Million cells per ml. (18 l pitched wort will require about 100 g dense yeast sediment) If this beer is brewed with lactic acid additions to both mash and boil, the pre-boil pH should be lowered to 5.3 - 5.4 through the use of lactic acid. I used about 0.08 ml 88% lactic acid per liter of pre-boil wort (2 ml for a pre boil volume of 25 l) which dropped the pH from 5.55 to 5.35. A lower boil pH softens the bitterness that is extracted from the hops. Add hops after 10 min boil and boil for another 60 min. The total evaporation should be kept to 10 - 15% of the pre-boil volume. Chill to pitching temperature of 6 *C (43 *F). Aerate wort well to reach an oxygen level of 10 - 12 mg/l. In a 18 l batch this requires 90s pure O2 through a sintered stone for me. Take a sample of wort for a Fast Ferment Test. This is very important for monitoring the fermentation. Allow the beer temperature to rise to 8 C (46-47 F) and let the beer ferment at this temperature for 10 to 14 days. Transfer the beer to a lagering vessel while carrying over some yeast. Raise the temperature to 20 - 22 C (68 - 72 F) for 3-5 days for a maturation rest or until its attenuation is within 1 - 2 % of the attenuation limit determined by the fast ferment test. Cool the beer to a cold conditioning temperature of 0 C (32 F) and hold it there for 4 - 6 weeks before transfering it to a serving keg or filling it into bottles. The cold conditioning time, if done in cornelius kegs, can also be used to carbonate the beer if that has not already been done during the maturation rest. If the beer is going to be bottle conditioned fresh yeast should be added.
Belgiuman	Witbier	5.5 Gallons	1.048	1.013	4.59	19.83	7.91 °L	1K	0
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2017 1:30 AM Notes:
Milk Stout	Sweet Stout	10.75 Gallons	1.053	1.02	4.25	29.67	40 °L	1K	0
Author: CE Boil Size: 12.85 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 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: 12/4/2013 10:19 PM Notes: removing lactose does nothing to change ABV% might want to add another 0.5 lb lactose depending on the sweetness.
Summerfest Pale Ale	American Pale Ale	6 Gallons	1.046	1.011	4.7	33.96	7.99 °L	1K	1
Author: GUY235 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: dextrose Priming Amount: 1 cup Creation Date: 7/15/2016 11:30 PM Notes:
Dark Vienna Lager	American Light Lager	2.75 Gallons	1.05	1.012	4.89	0	20.67 °L	1K	0
Author: Kiknjville Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.018 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: 6/16/2016 11:26 AM Notes:
Flying Panda	Scottish Heavy	100 Litres	1.039	1.011	3.76	14.07	16.99 °L	1K	0
Author: Zachccy Chen Boil Size: 110 Litres Boil Time: 70 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2016 2:35 PM Notes:
Mizipi Mud Choc Stout	Sweet Stout	5.5 Gallons	1.042	1.012	4.03	33.35	40.06 °L	1K	0
Author: Mr. Baloo Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2016 10:25 PM Notes: 5.75 gals in carboy OG 1.054
Spelt Lambic	Straight (Unblended) Lambic	15 Gallons	1.042	1.005	4.81	8.33	2.86 °L	1K	1
Author: Boil Size: 18 Gallons Boil Time: 75 Boil Gravity: 1.032 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: 3/26/2015 9:52 PM Notes:
DLF	Special/Best/Premium Bitter	20 Litres	1.043	1.013	3.95	38.23	8.13 °L	1K	1
Author: HughB Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2015 11:24 AM Notes:
Experimental Bitter American Brown	American Brown Ale	1 Gallons	1.047	1.012	4.62	41.69	22.58 °L	1K	0
Author: David_P Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 65 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: 1/24/2015 7:01 PM Notes:
Bohemian Pilsner	Bohemian Pilsener	3.25 Gallons	1.052	1.014	4.88	46.81	2.77 °L	1K	1
Author: peterj Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2014 9:03 PM Notes:
Mommas Hoppy Pale	American Pale Ale	5 Gallons	1.044	1.01	4.45	68.77	4.25 °L	1K	0
Author: Zach Hogan Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2014 8:32 PM Notes:
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