Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
7 - Suffolk Bitter	Strong Bitter	20 Litres	1.052	1.015	4.87	53.62	13.18 °L	313	0
Author: J Evans Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dme Priming Amount: 45.7 g Creation Date: 10/6/2020 8:41 PM Notes:
German Wheat Beer	Weissbier	15 Gallons	1.041	1.005	4.74	14.61	3.48 °L	313	0
Author: Brewman Martin Boil Size: 17.11 Gallons 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: 12/6/2023 4:28 PM Notes:
Brewpub Apricot Hefeweizen	Weissbier	120 Gallons	13.077	3.379	5.21	0	3.42 °L	313	0
Author: Boil Size: 130 Gallons Boil Time: 60 Boil Gravity: 12.1 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2022 5:50 PM Notes:
Irish Red ESB	Strong Bitter	11.5 Litres	1.049	1.013	4.7	35.24	16.64 °L	313	0
Author: homebrewer666 Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: 3.638 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 40g Creation Date: 1/13/2022 9:15 PM Notes:
English Bitter IIII	Ordinary Bitter	50 Litres	1.056	1.02	4.79	25.72	24.58 °L	313	2
Author: brewer@home Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 2.2 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: 12/8/2021 8:17 AM Notes:
German Hefeweizen	Weissbier	4 Gallons	1.055	1.011	5.75	14.14	4.71 °L	313	0
Author: Boil Size: 5 Gallons Boil Time: 75 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.38 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 6.9 oz Creation Date: 4/21/2021 3:44 PM Notes: Achieved OG of 1.041 Fermented 10 days FG of 1.024
The British MOAB - Marris Otter Ale/Bitter	Strong Bitter	24 Litres	1.056	1.009	6.18	43.53	3.6 °L	313	0
Author: AJO7730 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.119 Efficiency: 78 Mash Thickness: 3.636 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.37 bar Creation Date: 4/8/2021 1:29 PM Notes: 1. The starter must be produced 24 hours prior to the mashing. This is to produce a very fast rapid fermentation with a large population of yeast which defines this beer. - The starter includes 200g of DME, 400mL of water, 1g of Yeast Nutrient, 1g of Go-Ferm, 100g of Sucrose and 0.1g of DAP, in a 1000mL Schott bottle with a pre-sterilized fermenter. - Boil for 15 minutes and place the pot (covered with foil) in a bowl of ice to chill very quickly. - Sterilize the Schott bottle and pour in broth. Ensure that temperature is between 25-35 degrees Celsius. Pitch the Fermentis US-05 yeast and stopper the fermenter. - *Record original gravity and notate down* - Ferment for 24 hours to build up a population of yeast and then cold crash in fridge overnight. Decant 90% of the supernatant and concentrate the yeast cells behind. Reconstitute in fresh wort when ready and allow to rest for 2 hours at RT before adding to the fermenter. 2. Adjust the water chemistry of 30L of water in a 35L stainless steel induction pot. This can be prepared in a keg or fermenter beforehand and treated with a campden tablet. Maintain a Cl:SO4 ratio of 1:2. Add 2g CaCl2 and 4g CaSO4 and then 3g of Citric acid dissolved in 50mL of water. If pH overshoots, adjust with sodium bicarbonate. Remove 10L of water for later sparging. 3. Begin heating 20L of the prepared water according to the following steps: (a) Alpha and Beta Amylase midpoint - heat the water to 65 degrees Celsius (90 mins) - physically agitate the grains in the water encouraging enzymatic breakdown, break up any dough balls that form. (b) Sparging - separately sparge 10L of water and recombine (10 mins) The grain must strike the water and maintain 65 degrees Celsius. Therefore, set the initial temperature at 70 degrees Celsius. 4. Boil the mash to 90 degrees Celsius and begin the first bittering hop addition. Follow the hop schedule in this procedure. 5. At 15 minutes left in the boil, add: - A whirlfloc tablet (1x) - Irish moss - rehydrated (2g) - Yeast nutrient, Diammonium phosphate (0.5g) and Go-Ferm (8g each) - Any necessary sugars The immersion chiller should also be added at this stage to sterilize and prepare for flameout. 6. At flameout, the immersion chiller is started and temperature is reduced. Keep the whirlpool flowing from the recirculation pump. 7. Once the temperature has reached 20 degrees Celsius, add the concentrated yeast starter and seal the pressure fermenter. The pressure fermenter should have been previously prepared by alkaline cleaning/scrubbing and then acid sterilizing and flushed with CO2. 8. Ferment at 1 bar pressure for 7 days. Liquid-Liquid transfer into a new pressure fermenter that contains 50g of Dry hops in a hop bag. Further ferment for another 7 days. Optionally, hops can be placed in a magnetically held bag inside the roof of the fermenter with a stronger outer magnet holding it above the waterline. Remove magnet on outside of fermenter after 2 days to High Krausen dry hop. 9. Cold crash beer for 2 days at 4 degrees Celsius at 200kpa (closed). Liquid-Liquid transfer to a stainless steel Cornelius keg (19L) and serve on tap at 4 degrees Celsius and 35kpa pressure.
Dill's Hoegaarden	Weissbier	23 Litres	1.056	1.007	6.48	14.79	3.55 °L	313	1
Author: Marty45 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 78 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 321.3 g Creation Date: 3/7/2021 3:22 PM Notes:
Pink Boots	Weissbier	109 Gallons	1.044	1.011	4.37	14.55	2.78 °L	313	0
Author: Lauren Leary Boil Size: 124 Gallons Boil Time: 75 Boil Gravity: 1.039 Efficiency: 86 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 27.65 psi Creation Date: 2/6/2021 7:08 PM Notes:
Bavarian Dunkelweizen	Weissbier	5.5 Gallons	1.048	1.012	4.7	13.22	14 °L	313	0
Author: mikemac Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 23 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: 12/31/2020 6:29 PM Notes: 3 HBU Pack
Explorer	Best Bitter	25 Litres	1.04	1.01	3.92	41.94	6.26 °L	313	0
Author: dave1502uk Boil Size: 20 Litres Boil Time: 75 Boil Gravity: 1.05 Efficiency: 65 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: 1/22/2018 12:14 PM Notes: Crushed best ale malt, not MO pale.
Weißbier V2	Weissbier	4.25 Gallons	1.051	1.012	5.1	13.52	3.74 °L	313	1
Author: Neidigbräu Boil Size: 4.75 Gallons Boil Time: 30 Boil Gravity: 1.046 Efficiency: 68 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2020 5:33 AM Notes:
Best Bitter Rock	Best Bitter	25 Litres	11.265	2.897	4.46	16.15	13.34 °L	313	0
Author: Dumby Brewers Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 10.1 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2020 9:40 AM Notes:
Cherry Wheat	Weissbier	5.5 Gallons	1.053	1.013	5.17	11.49	3.68 °L	313	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A 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: 7/6/2020 9:10 PM Notes:
Beddenburg Wheat	Weissbier	11 Gallons	1.056	1.012	5.81	13.55	3.91 °L	313	0
Author: Scubaski@roadrunner.com Boil Size: 13 Gallons Boil Time: 60 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: co2 Priming Amount: N/A Creation Date: 5/31/2020 7:42 AM Notes: Used starter yeast from pandemic summer ale, active fermentation, added blow off tubes to both carboys within 5 hours after boil.
пшеница	Weissbier	21 Litres	13.256	3.427	5.28	9.91	3.71 °L	313	0
Author: John Cena Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 10.4 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2020 4:49 AM Notes:
Covid Best Bitter #2	Best Bitter	11 Gallons	1.045	1.011	4.48	42.45	5.47 °L	313	0
Author: DanR27 Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 1.5 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: 4/11/2020 6:43 PM Notes:
Bitter	Best Bitter	3 Gallons	1.047	1.016	4.1	34.82	10.37 °L	313	0
Author: Miniaturehorse Boil Size: 4 Gallons Boil Time: 30 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.6 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: 4/5/2020 3:38 AM Notes:
Etiolacja	Dunkles Weissbier	20 Litres	14.323	2.239	6.49	28.55	22.8 °L	313	0
Author: Dziekan_tego_Browaru Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 12.8 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2019 4:27 PM Notes: 30 g skórek cytrusów na 10-15 min przed końcem gotowania; 50 g skórek cytrusów na ostatnie 4 dni fermentacji cichej.
The Wanderer	Strong Bitter	19 Litres	1.048	1.014	4.44	45.15	18.97 °L	313	0
Author: DamonG Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: N/A 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: 3/4/2019 8:40 AM Notes:
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