Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
CGJ	Weizen/Weissbier	500 Litres	1.052	1.016	4.71	14.75	5.02 °L	894	0
Author: Brew Rescue Boil Size: 550 Litres Boil Time: 75 Boil Gravity: 1.047 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: 9/8/2017 11:17 PM Notes:
Orange Wit	Witbier	15 Litres	1.049	1.013	4.76	17.84	3.5 °L	894	0
Author: Hambrewk Boil Size: 20 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: sucrose Priming Amount: 117.8 g Creation Date: 2/9/2022 1:54 PM Notes: 2013 Gold Medal at the Door County Home Brew Competition.
Ghost Of A Chance Ghost Pepper Chocolate Imperial Stout	Russian Imperial Stout	5.5 Gallons	1.111	1.026	11.08	66.3	50 °L	894	0
Author: E Beck Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.203 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2021 9:40 PM Notes:
Blond - Zwaar	Belgian Blond Ale	19 Litres	1.069	1.01	7.71	26.19	9.32 °L	894	0
Author: Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2021 10:06 AM Notes:
Smoked IPA	American IPA	5 Gallons	1.085	1.017	8.84	111.27	12.85 °L	894	0
Author: Jamie Morris Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 72 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: 9/8/2020 3:33 PM Notes:
ORC	American Light Lager	11 Gallons	1.12	1.028	12.01	0	44.55 °L	894	0
Author: Immortal Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.101 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: 12/31/2018 7:03 PM Notes:
#016 American Imperial Red Ale	Imperial IPA	20 Litres	17.614	4.442	7.22	19.57	14.9 °L	894	0
Author: Nogias Boil Size: 24.3 Litres Boil Time: 60 Boil Gravity: 14.6 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/16/2018 7:46 PM Notes:
Fisher Pils	Czech Premium Pale Lager	5.25 Gallons	1.051	1.012	5.08	36.7	5.43 °L	894	1
Author: Boil Size: 6.67 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: 1.8 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: 9/12/2018 4:13 PM Notes: Density of 85% phosphoric acid = 1.685-1.689 g/ml (grain * 30.262 * change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH Adjusting Swapped out 1 lb Vienna for 1 lb White Wheat. Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation. Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/ "There is no uniform method for how the pH is used during the process. The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end. In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil. These all are a matter of preference and style. In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur"" http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10 "Regardless of style or maltster, the same principle applies: As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range. Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect. It's quite straightforward" http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10 "That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor." http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation. Calculation for adjusting boil pH: Grain Weight*34.25*∆pH/11 = ml 88% lactic acid to adjust wort 10.5lb, 5.4->5.2 10.5*34.25*(0.2/11) = 6.5386 ml Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186 Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668
あっこの米ビール	International Pale Lager	410 Litres	1.05	1.01	5.28	22.09	3.33 °L	894	0
Author: Toy Boil Size: 496 Litres Boil Time: 75 Boil Gravity: 1.047 Efficiency: 73 Mash Thickness: 2.5 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: 5/28/2018 12:51 PM Notes:
Rye Lager 5G	American Light Lager	5 Gallons	1.057	1.014	5.62	40.4	8.6 °L	894	0
Author: dan mart Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.4 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: 3/16/2018 5:01 AM Notes:
Rye Pale	American IPA	5.5 Gallons	1.06	1.017	5.72	66.19	4.81 °L	894	1
Author: MaverickWatson Boil Size: 7.5 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2013 2:13 AM Notes:
The Puppo Is Fine	Cream Ale	5.5 Gallons	1.08	1.024	7.38	29.4	6.5 °L	894	1
Author: run dan run Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2017 11:34 PM Notes:
Session Rye DH IPA	American IPA	30 Litres	1.033	1.007	3.43	88.78	3.93 °L	894	1
Author: Kohnke1 Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 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: 4/23/2017 4:16 PM Notes:
Dry Hopped American IPA	American IPA	5.25 Gallons	1.069	1.014	7.22	86.46	9.2 °L	894	0
Author: Dmac57 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: corn sugar Priming Amount: 4.6 oz. Creation Date: 2/28/2016 9:59 PM Notes: Double pitch yeast Dry hop for 4 days after initial fermentation hop bag (large)
Batch 13,16 - Simcoe IPA BrewZilla	American IPA	23 Litres	1.053	1.01	5.69	66.13	8.05 °L	894	0
Author: elaco77 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 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: 1/27/2016 11:17 AM Notes:
Party In Prague Pils	Czech Pale Lager	11 Gallons	10.815	3.034	4.14	27.25	3.25 °L	894	1
Author: Mitchj01 Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 9.2 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/2016 1:40 AM Notes: ferment at 50, diacyetyl rest at 56
Fox Den Dunkelweizen	Dunkelweizen	20.8 Litres	1.053	1.012	5.37	13.97	16.78 °L	894	0
Author: Cian Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: Wheat DME Priming Amount: 1 1/4 cups Creation Date: 7/26/2015 6:18 PM Notes:
RYEPA	American IPA	5.5 Gallons	1.063	1.012	6.75	117.42	9.93 °L	894	0
Author: chrisatcmauto Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 7/14/2015 3:41 PM Notes:
White IPA - Brew Day FINAL	American IPA	5.5 Gallons	1.055	1.014	5.31	59.37	8.11 °L	894	2
Author: mcgregorj Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2015 6:06 PM Notes:
Warm Summer Breeze	Witbier	5.5 Gallons	1.048	1.014	4.45	12.45	3.78 °L	894	5
Author: Boil Size: 7.82 Gallons Boil Time: 75 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2015 8:28 PM Notes: This recipe has produced excellent results. Classic Wit--a mousse-like, long lasting head, slightly cloudy straw color beer, a slight peppery taste and a hint of orange. Perfect for sitting outside and enjoying a warm summer breeze.
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