Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tjeckisk Lager	Czech Pale Lager	16 Litres	1.058	1.01	6.18	25.93	3.98 °L	916	1
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 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: 11/28/2017 8:08 AM Notes:
Maibock	Festbier	19.5 Litres	1.039	1.008	4.01	50.64	3.82 °L	916	4
Author: Boil Size: 22.74 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 4.3 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: 7/20/2025 7:17 AM Notes:
Yeast Test Batch	American Light Lager	1.5 Gallons	1.035	1.008	3.5	37.67	4.17 °L	916	2
Author: william@bellavance.co Boil Size: 2.27 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2023 1:00 PM Notes:
Winter Warmer 2024 Dark Days Ahead	Old Ale	5 Gallons	1.06	1.015	5.9	47.4	30.21 °L	916	0
Author: Generations Brewery Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 47 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: 10/7/2021 7:54 PM Notes:
Septemberfest	Märzen	10 Gallons	1.068	1.018	6.5	34.18	11.4 °L	916	4
Author: Fuchi_jeg Boil Size: 11.9 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.25 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: 7/18/2021 4:25 AM Notes:
CZECH	Czech Pale Lager	21 Litres	1.046	1.012	4.55	25.04	3.45 °L	916	0
Author: Kuzara Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 3.5 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: 3/17/2020 8:37 AM Notes:
LRB Cream Ale 2019 - 18G	Cream Ale	18 Gallons	1.051	1.01	5.44	23.17	2.81 °L	916	0
Author: PHB2234 Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 90 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2019 6:34 PM Notes: This will be batch #97
German Lager #5	German Pils	25 Litres	1.046	1.007	5.09	23.53	3.77 °L	916	0
Author: Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.046 Efficiency: 74 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 13 ° C Priming Method: co2 Priming Amount: 1.04 bar Creation Date: 4/24/2019 8:37 AM Notes: Diacetyl rest after fermentation; 2 days @ 17,5 C°
Nov 4 2018	American Lager	5.5 Gallons	1.05	1.009	5.48	26.27	4.61 °L	916	0
Author: MBertrand Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 1.6 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: 11/4/2018 4:25 PM Notes:
Fisher Pils	Czech Premium Pale Lager	5.25 Gallons	1.051	1.012	5.08	36.7	5.43 °L	916	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
Leuven Pale Ale	Belgian Pale Ale	5.5 Gallons	1.053	1.013	5.34	33.61	7.44 °L	916	0
Author: ryeguy88 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2015 9:11 AM Notes:
Scheitelhau Dunkles Bock - Straight To The Head	Dunkles Bock	25 Litres	1.071	1.017	7.05	25.51	20.5 °L	916	0
Author: Kvanttumi Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2017 8:50 PM Notes:
Stigbergs Blonde	Belgian Blond Ale	25 Litres	1.068	1.018	6.68	20.98	9.05 °L	916	0
Author: hapazard Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2017 7:42 PM Notes: OG 1.075 at 19L (lower efficiency than expected), dilute t0 20.5L > OG 1.07
Meadovina	Dry Mead	62 Litres	1.042	1	5.51	0	2.42 °L	916	0
Author: Pivarski Klub Bulevar Boil Size: 75 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 3 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: 5/22/2017 6:33 PM Notes:
Weissbier Dunkelwiessen	Dunkelweizen	25 Litres	1.055	1.015	5.45	15.91	18.95 °L	916	2
Author: John M Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 78 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: 3/18/2017 2:56 PM Notes:
Blue Heeler Saison	Saison	5 Gallons	1.06	1.011	6.44	23.65	4.7 °L	916	0
Author: AshStomper Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.25 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: 11/29/2016 2:40 AM Notes:
Experiment	American Light Lager	5 Gallons	1.005	1.001	0.5	0	0.74 °L	916	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.004 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2016 11:24 PM Notes:
Saison	Saison	2.5 Gallons	1.059	1.016	5.74	39.48	10.22 °L	916	0
Author: Brewmasterbigz Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 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: 1/7/2016 2:32 AM Notes:
CalzzBier Saizon	Saison	42 Litres	1.037	1.007	3.9	12.42	5.6 °L	916	0
Author: CalzzBier Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: table sugar Priming Amount: N/A Creation Date: 12/4/2015 7:59 PM Notes:
Triple Sour Blonde	Specialty Beer	5 Gallons	1.07	1.018	6.74	39.9	6.25 °L	916	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2015 3:06 PM Notes: Primary Ferment 10 Days with Belgian Abbey Rack to Secondary and pitch Brett Brux and ferment for 10 Weeks. Then add Lacobacillus and ferment for another 4-6 months.
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