Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Budweiser ART	German Pils	25 Litres	1.048	1.008	5.29	22.34	3.14 °L	900	0
Author: boboooq Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 73 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: 3/20/2018 12:15 PM Notes:
WEIZEN-WEISSBIER II	Weizen/Weissbier	7 Litres	1.06	1.018	5.49	13.26	5.56 °L	900	0
Author: manurodri Boil Size: 11.35 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: dextrose Priming Amount: 51.9 g Creation Date: 10/12/2023 12:52 PM Notes:
JJP BCS ABD	Munich Dunkel	2.6 Gallons	1.052	1.011	5.38	31.17	19.36 °L	900	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 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: 6/5/2022 12:17 AM Notes:
Power Clean Pilsner	German Pilsner (Pils)	5.5 Gallons	1.05	1.008	5.53	52.34	3.35 °L	900	1
Author: rbowlbs Boil Size: 6 Gallons Boil Time: 75 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2021 7:21 PM Notes:
Vemödalen	American Pale Ale	5.5 Gallons	1.058	1.016	5.43	42.62	12.21 °L	900	1
Author: Ted Armstrong Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 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: 3/26/2019 8:35 PM Notes:
Dexter George 2.0	Weissbier	3 Gallons	1.052	1.011	5.43	66.35	3.06 °L	900	0
Author: jmcnamara Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 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: 11/30/2018 3:55 PM Notes: start fermenting at 64, let rise to 68 on day 3
Peanut Butter Porter	American Porter	5.5 Gallons	1.054	1.014	5.21	30.26	39.2 °L	900	1
Author: ivekyl Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/9/2018 8:11 PM Notes:
SIERRA NEVADA 20L (10/10)	American Pale Ale	20 Litres	1.05	1.01	5.28	40.94	9.15 °L	900	0
Author: Nico Teixeira Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 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: 10/12/2018 7:22 PM Notes:
SchuBrew Belgian Pale	Belgian Pale Ale	2 Gallons	13.104	3.343	5.24	29.27	8.23 °L	900	0
Author: SchuBrew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 8.9 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2018 6:32 PM Notes:
#112 Classic Cream Ale	Cream Ale	25 Litres	1.053	1.012	5.36	18.87	2.68 °L	900	0
Author: Stellenbosch Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2018 2:07 PM Notes: 1. Ferment with American Cream yeast (Ale Yeast) 2. If finishes above 1.010, add Moravian Vale (Lager strain) 3. Secondary fermentation at 10C. 4. The key to this beer is the time-honored tradition of kräusening. After racking into the secondary and letting the beer drop clear, adding 20% of newly fermented kräusened beer will drop the apparent extract from 4 to 2.5. The finished beer will be highly carbonated (“spritzy,” says Farrell) with hints of lemon zest. Kräusening with 1½ cups of gyle will also have the desired results. For kräusening, professional brewers can use any newly fermented blonde beer; Wahl-Henius recommends a 10% rate taken 36 hours after pitching, but Lou Farrell recommends a 20% kräusening rate regardless of batch size. 6. Condition for 6 weeks 7. 7g CaSO4 Gravity 04.04.18 1.015, racked off to the secondary, 10C. Moravial vale Lager yeast cake pitched next day.
Rustys Flyer	Extra Special/Strong Bitter (ESB)	21 Litres	1.063	1.021	5.41	32.14	42.37 °L	900	0
Author: Rusty Dog Ales Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 78 Mash Thickness: 9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2015 9:06 PM Notes:
SoppRot Hornindal Kveik Blend	Saison	50 Litres	1.049	1.009	5.3	10.66	8.38 °L	900	0
Author: Sensing Brewing Boil Size: 58 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2018 6:26 AM Notes: Raftevold, Lida, Espe, Staljen kveik blend Fermentation Temp 28c
Super Session #1 All Grain	American Pale Ale	5 Gallons	1.055	1.014	5.44	50.77	5.97 °L	900	0
Author: Fatty Lumpkin Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2017 3:05 AM Notes: This is a single step infusion mash, mashing at 158° (70°c) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170° F (77° C) water and stabilize the mash at 158° (70° C) for 60 minutes. Raise your mash temperature to 165° (74° C) and sparge with enough 175° (79° C) water to collect approximately 6.25 gallons of wort. Boil this wort for 60 minutes. Typically I would suggest reducing your hops that you boil for 60 minutes, but with this “hop bursting” method, there are so little hops in this first addition I think you can continue to use the 0.25 oz of Amarillo in the first addition without changing the bitterness level of this beer. Boil this wort for 60 minutes. Add the servomyces pill at 10 min, and 1/2 a whirlfloc at 5 min. Turn off your burner and remove your pot from your heat source. Now add your 5 ounces of Amarillo hops, and stir to mix in. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150. This extracts a small amount of hop bitterness, and a large amount of hop flavors. When you have cooled your beer to about 80, you can strain the beer into your fermenter. Aerate your beer and pitch your yeast. Ferment at 68°-70°F to help hold the aromatics in the beer. When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days. Then bottle or keg as you normally would.
Simcoe And Vics Secret	American Pale Ale	5.5 Gallons	1.051	1.01	5.38	62.13	7.54 °L	900	1
Author: Smedster Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 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: 3/19/2017 6:24 PM Notes:
Pilsner 2-2016 Harvest Hall	American Light Lager	6 Gallons	1.051	1.009	5.5	29.78	3.65 °L	900	0
Author: dan mart Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.4 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: 3/13/2017 2:37 AM Notes:
Gray's Imperial Stout	Russian Imperial Stout	5.5 Gallons	1.061	1.021	5.35	35.41	19.71 °L	900	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/14/2016 6:44 PM Notes:
River Runners Pale Ale	American Pale Ale	19 Litres	1.056	1.016	5.24	44.86	5.37 °L	900	0
Author: Midas Nanobrasserie Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 2:21 PM Notes:
ESB?	Extra Special/Strong Bitter (ESB)	16 Litres	1.052	1.012	5.25	62.35	16.14 °L	900	1
Author: ForeverBrewing Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2015 9:53 AM Notes:
K.I.S.S. Pumpkin Ale PM	Holiday/Winter Special Spiced Beer	5 Gallons	1.054	1.013	5.47	13.59	14.76 °L	900	0
Author: Critter Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2015 1:14 PM Notes: K.I.S.S! First batch of Pumpkin Ale for '15 Brown sugar is Panela type Pumpkin puree was added end of boil(5)
Tar And Feather All Grain Saison	Saison	4.5 Gallons	1.055	1.015	5.19	27.18	4.04 °L	900	0
Author: Tar and Feather'em Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 4/4/2015 2:26 AM Notes: 4/14/15 - OG came in at .055 mashed from 154 to 160 range. 4/22/15 - FG came in at .022 for 4.33% racked to secondary for a few days. Tastes good wish it was a little higher FG. 5/6/15 - OG .057 on 4 1/2 gallons used Sorachi to bitter mashed from 152 down to 149 rinsed grains at 175. 5/16 FG at .010 for 6.17% going straight into keg and carbo in the fridge for maturation 6/10 - experiment did not work never matured going striaght to keg and thr Sorachi was horrible STAY with cascade and keep ferm temp LOW
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