Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black Lager	Schwarzbier	25 Litres	1.047	1.006	5.38	23.95	25.72 °L	549	0
Author: NikiKrki Boil Size: 29.2 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: dextrose Priming Amount: 151.9 g Creation Date: 2/24/2020 9:47 PM Notes:
Becker Festbier - Light	Festbier	5.5 Gallons	1.053	1.012	5.37	13.56	4.84 °L	549	0
Author: Kentucky Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: dme Priming Amount: 6.9 oz Creation Date: 8/23/2023 6:36 PM Notes:
Fresca E Frizzante-Italian Pils 5.25	No Profile Selected	510 Gallons	1.049	1.008	5.44	28.93	3.61 °L	549	2
Author: Kyle Carbaugh Boil Size: 606.4 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 85 Mash Thickness: 1.2 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: 12/19/2022 8:59 PM Notes:
ESB 1.05	Strong Bitter	5.5 Gallons	1.054	1.013	5.45	36.15	13.73 °L	549	0
Author: KcLob Boil Size: 6.67 Gallons Boil Time: 30 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 1/30/2022 4:31 PM Notes: Add oak at day 5 of fermentation. Keg at 2 weeks total fermentation time.
Blueberry Sour	No Profile Selected	23 Litres	1.048	1.007	5.38	0	4.09 °L	549	0
Author: DJ Skinny Legs Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 10/19/2021 7:52 AM Notes:
Amarillo Pale Ale	American Pale Ale	19 Litres	1.051	1.009	5.45	39.04	4.86 °L	549	1
Author: jwilms Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.5 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: 6/20/2021 2:19 PM Notes:
Mark And Bobs Lager	Light American Lager	11 Gallons	1.055	1.014	5.42	28.1	18.36 °L	549	1
Author: OCD brewing Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/6/2021 2:34 PM Notes:
Summer In Autumn - Strong British Bitter	Strong Bitter	24.66 Litres	1.057	1.016	5.37	28.59	9.94 °L	549	0
Author: AJO7730 Boil Size: 30.68 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.8 bar Creation Date: 4/1/2021 12:21 PM Notes: 1. Place WLP001 in a warm environment and allow it to reach RT. - Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium. - Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water. - Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort. 2. To a 35L stainless steel induction pot, add 25L of water and heat to 40 degrees Celsius: - Start with Calcium Chloride (2g), Calcium Sulfate (4g) and then Citric acid (1g) dissolved in 50mL of water, adjust pH to 5.5. - At 60 minutes, add 5g of Citric acid dissolved in 50mL of water. - Prepare 5L of water and cover with foil for later sparge use. 3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be restrained against the pot handles. The malts strike the water at 55 degrees, lowering the water into the 40-45 degrees Celsius range. On medium-low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes. (a) Protein rest 1 - 10 minutes at 45 degrees. (b) Protein rest 2 - 10 minutes at 54 degrees. (c) Beta Amylase - 40 minutes at 65 degrees Celsius. (d) Alpha Amylase - 40 minutes at 72 degrees Celsius. [Add pH reducing solution] (e) Lautering - 10 minutes at 78 degrees Celsius. (f) Grain removal and draining (each bag drains into its own pot) (g) Sparge - 2.5L of water is sparged through the grains and added to the mash at pH 5.0. 4. The mash is boiled to 90 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method. 5. At 15 minutes remaining in the boil, add: - Yeast Nutrient, - Go-Ferm, - Irish Moss (pre-hydrated) and a Whirlfloc tablet. - Maltodextrin. 6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize. 7. At flame out time, begin immersion cooling with ice chiller. 8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter. 9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle. 10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2. 11. Further ferment until 14 days have elapsed since the yeast pitching. 12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure. 13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
Priory Blue Moon	Weissbier	23 Litres	1.052	1.011	5.42	9.68	4.77 °L	549	0
Author: johnharnett@hotmail.com Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/16/2020 6:36 PM Notes:
GOLDERS - American Stout	American Porter	2.5 Gallons	1.051	1.01	5.46	67.6	50 °L	549	0
Author: GOLDER Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 2.3 oz Creation Date: 3/14/2020 1:36 AM Notes:
Wit L'orange	Witbier	25 Litres	1.053	1.011	5.43	20.8	4.04 °L	549	1
Author: Meuche Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 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: 2/12/2018 3:52 PM Notes:
Bogemian Pils	Czech Pale Lager	47 Litres	1.048	1.007	5.38	32.19	3.77 °L	549	0
Author: Svetlana D Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3.14 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: 11/21/2019 12:16 PM Notes:
Apache	Blonde Ale	21 Litres	1.051	1.01	5.4	24.49	5.53 °L	549	1
Author: Shayno Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 10/6/2019 6:54 AM Notes:
APA	American Pale Ale	2.5 Gallons	1.051	1.01	5.46	38.65	5.82 °L	549	0
Author: blover Boil Size: 1.5 Gallons Boil Time: 30 Boil Gravity: 1.086 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.1 oz Creation Date: 9/25/2019 2:54 PM Notes:
Bayer 3	Munich Dunkel	25 Litres	1.056	1.014	5.44	21.03	19.5 °L	549	0
Author: Jan Torstein Boil Size: 29.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2019 8:09 PM Notes:
Highlander 80 /- Ale	Scottish Export	5.5 Gallons	1.056	1.015	5.45	21.02	21.72 °L	549	0
Author: Andy Lincoln Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 7/6/2019 4:29 PM Notes:
Zaipon'a	Saison	5.5 Gallons	1.049	1.008	5.38	26.33	3.41 °L	549	0
Author: Mike Ward Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.034 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: 3/6/2019 8:40 PM Notes:
Dark	American Porter	8.5 Gallons	1.053	1.011	5.46	31.4	36.65 °L	549	0
Author: Joe Aguilar Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2018 1:52 PM Notes: La version mejorada de la Original Sweet Dark Luck de PQ. Lleva trigo y avena para darle sedosidad, en bajas proporciones para no hacerlo muy espeso y complicar el mashing. Usa Levadura Inglesa y se primea con Panela tambien. La panela aporta amargor adicional.
Strawberry Ridge Cream Ale	Cream Ale	6 Gallons	1.055	1.013	5.45	19.14	4.05 °L	549	0
Author: WarrenHaight Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 8/13/2018 2:15 AM Notes:
Cream Ale	Cream Ale	21 Litres	1.051	1.01	5.4	15.54	6.04 °L	549	0
Author: luis henrique sposito Boil Size: 27.21 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2018 12:41 PM Notes:
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