Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
AHS Chocolate Orange Peel Stout (Partial Mash)	Sweet Stout	1.25 Gallons	1.058	1.018	5.19	20.29	27.54 °L	942	0
Author: Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 6/26/2018 6:25 PM Notes:
Goldfinger Original Lager Clone	Munich Helles	5.25 Gallons	1.049	1.012	4.87	20.44	3.25 °L	942	1
Author: plohm12 Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 13.36 psi Creation Date: 12/31/2024 7:06 PM Notes: Ferment 10 days at 48F, then raise to 60F for a 3 day diacetyl rest, then cold crash to up to 5 weeks.
BELGIAN PALE ALE II	Belgian Pale Ale	7 Litres	1.054	1.013	5.36	22.6	8.68 °L	942	0
Author: manurodri Boil Size: 11.41 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: dextrose Priming Amount: 36.5 g Creation Date: 1/3/2024 7:10 PM Notes:
Schnitzengiggle Lager	International Pale Lager	5.5 Gallons	1.05	1.011	5.21	21.31	3.86 °L	942	0
Author: Volzhausen Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 49 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/28/2022 12:18 AM Notes: Get 96c of water at 161 degrees and mash for 90 minutes (Mash temp 151). Drain wort. Add 30c of water at 175 degrees for sparge/mash-out. Drain wort. 90-minute boil adding bittering hops straight away. At 10min, add flavor hops/Irish moss. Cool to under 60 degrees. Pitch White Labs WLP830 German Lager yeast Lagering: Ferment at 49 degrees for 1-2 weeks. Syphon into secondary container. Begin lagering at 50 degrees and steadily increase temperature to 65 (cellar temp) over 2-3weeks. After that, bring beer to 65-70 degrees for 3 days (diacetyl rest). Transfer to keg and age at 34-35 degrees for another few weeks.
First Brew	American IPA	19 Litres	1.048	1.012	4.74	116.23	4.61 °L	942	0
Author: MWJ Boil Size: 25.36 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 51 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2022 7:54 AM Notes:
Brew It Bru Amber Ale Small Batch	American Amber Ale	6 Litres	1.046	1.009	4.93	36.35	16.49 °L	942	0
Author: Brew it Bru Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 43.2 g Creation Date: 6/19/2021 8:02 AM Notes:
Jerry's Nirvana (Late Apex)	Altbier	5.5 Gallons	1.049	1.012	4.96	35.46	16.38 °L	942	0
Author: ChicagoCraig Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2020 10:24 PM Notes: 65F Fermentation Adjusted efficiency based on first brew 12/23/21 Lowered caramunich. Added chocolate
Country House Kentucky Common	Kentucky Common	23 Litres	1.048	1.009	5.08	19.07	11.43 °L	942	0
Author: Dhors Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3.1 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: 7/18/2019 4:53 PM Notes:
Hayloft White Wit Wheat [MASTER - 38L]	Weissbier	38 Litres	1.049	1.01	5.13	12.7	4.08 °L	942	0
Author: Flying Weasels Home Brewery Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 62 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: 4/24/2019 7:33 PM Notes: Wit-style wort with coriander and orange peel fermented with a belgian wit yeast. **Yeast** I've listed some of the yeasts that I've used. Last time, I used the dry yeast (WB06) and the taste is good, but perhaps a little restrained. I would use it again. **Grist**: Half wheat malt, with raw wheat and wheat and oat flakes. The rest will be pilsener. (I've also used torrefied wheat, which doesn't require gelatinization.) With the raw wheat, a gelatinization rest is necessary. In future batches, I could consider using a lot more raw wheat (typical for a witbier, but not a hefeweizen). That might necessitate changes to the mash schedule. **Mash** --at this point, HLT is full @ 44L-- Start with infusions... 1. Protein rest [122F]: Dough in 20L of water @ 136F for a strike temperature of 122F. Let rest 20 min. 2. Gelatinization [137F]: Add 6L of boiling water for a strike temperature of 137F. Let rest 10 min. (Remove the 6L from the HLT and boil separately because HLT will not be at a boil when you need this water.) ...and then proceed using the HERMS unit 3. Beta [150F]: Let rest 30 min. --Top up HLT: add 15L water, so total HLT water = 59L-- 4. Alpha amylase [158F]: Let rest 30 min 5. Sparge [168F]: Sparge with remainder or water from HLT (33L). **Boil** Boil 60 minutes. Add hops as indicated. Spices (coriander, ginger, orange/lemon peel) added at flameout. bagged, and give the brew a long stir to create a whirlpool. After 15 minutes remove the spice bag. **ideas** Allagash also adds Saaz hops at flameout. I could consider that too. For consideration in a future batch: "add the featured ingredient [i.e. spices] to a smaller fermenter or container, fill with beer or another liquid, and make a concentrated stock that can be used for blending. The advantage to extracting the flavors in a smaller volume of beer or other liquid is that it allows for more control over the flavor intensity in the finished beer. This method works especially well when using potently flavored ingredients in a recipe for the first time. Whether the ingredient is cacao, coffee, vanilla, oak, fruit, or spices; it is nice not having to worry about adding too much or too little. And when you use special ingredients in this fashion you can really focus on maximizing flavor extraction because it is easier to filter or strain smaller liquid volumes, especially if you use a solvent that is not subject to oxidation, as is the case with beer. Water or alcohol teas are the most common, and the simplest way to improve flavor extraction of these types of ingredients is by reducing the particle size." Lastly, this is an interesting variation worth considering: https://byo.com/recipe/carissa-sweigarts-cranberry-wit/
Phase 1	American Pale Ale	5.5 Gallons	1.048	1.012	4.72	47.09	3.68 °L	942	0
Author: Two Shepherds Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2019 1:04 AM Notes:
Saison Snap	Saison	43 Litres	1.051	1.01	5.37	26.22	6.18 °L	942	0
Author: Damo & Cian Boil Size: 47.99 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 5/16/2015 4:36 AM Notes: Start Fermentation at 20C. Allow to free rise. No cooling. Push for FG below 1.010.
Bring Me Another	American Brown Ale	5 Gallons	1.052	1.011	5.39	35.52	25.17 °L	942	0
Author: birdonthewire Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 3.77g Creation Date: 3/12/2018 9:00 PM Notes: Simple German SMaSH Pilsner
Brewdog Trashy Blonde	Blonde Ale	18 Litres	1.046	1.009	4.9	44.05	4.77 °L	942	0
Author: Sneaky Pete Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 1/23/2018 4:08 PM Notes: Check the Saaz to Motueka ratio - substitute confirm all hop quantities when doing this to achieve 41.5IBU kegged 10 Feb 18
Kettle Sour	Fruit Lambic	21 Litres	1.051	1.011	5.28	9.89	3.76 °L	942	0
Author: Dean Strickland Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 71 Mash Thickness: 2.8 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: 1/19/2018 5:31 PM Notes: -use yogurt to lower ph at 115 F for 24 hrs -Lower to 3.5 ph
Spiced Plum Porter V1	American Porter	25 Litres	1.053	1.013	5.32	62.67	33.14 °L	942	0
Author: Domskidom Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 10/19/2017 6:25 PM Notes: 3 days prior to Brewday, 2.5kg of dried pitted prunes will be soaked in a bottle of spiced rum and star anise (10) (yet to decide brand). Beer will be conditioned in secondary on prunes for 7 days or until desired flavour is obtained. 16 litre mash 14 litre sparge
UBREW Store Saison	Saison	35 Litres	1.054	1.013	5.4	4.58	3.77 °L	942	0
Author: OVBrewer Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 1/19/2017 5:00 PM Notes:
Amber Mocha Porter	English Porter	2.5 Gallons	1.053	1.015	4.99	19.34	27.69 °L	942	0
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Hersey's Syrup Priming Amount: .33 cups Creation Date: 9/10/2016 6:58 PM Notes:
Strawberry Wheat	American Wheat Beer	5.5 Gallons	1.052	1.013	5.17	19.32	3.93 °L	942	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: 3/11/2016 10:15 PM Notes:
Kölschiliq	Kölsch	60 Litres	1.049	1.008	5.38	25.3	4.55 °L	942	0
Author: marcussilva Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2016 2:37 PM Notes:
5 G AG Umami (ginger Cucumber) Ale	Munich Helles	5.5 Gallons	1.049	1.012	4.84	32.83	4.94 °L	942	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 7/24/2015 11:05 PM Notes: Add sterilized cucumber juice to keg or bottling bucket conservatively then add more as needed until desired subtle flavor is achieved. Alternate yeast Wyeast German Ale 1007
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