Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	American IPA	5 Litres	1.056	1.014	5.47	172.66	3.73 °L	450	0
Author: Boil Size: 6.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 30 g Creation Date: 10/4/2020 6:22 PM Notes:
Vince Of Change	Robust Porter	100 Litres	1.052	1.01	5.5	35.37	35.93 °L	450	0
Author: Bier-Freunde Seeland Boil Size: 110 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 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: 3/15/2025 7:10 PM Notes:
Creamy Dark Lager	Dark American Lager	5.5 Gallons	1.052	1.01	5.46	18.86	48.45 °L	450	1
Author: Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2024 8:07 PM Notes:
North Cro Irish Red V4 Snapshot	Irish Red Ale	5.25 Gallons	1.054	1.013	5.49	24.51	14.67 °L	450	0
Author: Jim Boudreaux Boil Size: 7.66 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 5/23/2024 2:40 PM Notes: North Cro Irish Red v4 North Cro Brewing (a subsidiary of Boudreaux Bros Brewing) June 15, 2024 6 days before... Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.). Day Before... Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water diluted with 20% distilled water [1.68 gal Distilled, 6.72 gallons local (filtered) in kettle. Add all minerals and acid now. Check pH. Initial pH of brewing water: ____7.51____ Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway. ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 155 deg F. Remember, the pump is NOT on at this time! Initial water temp: 153 deg F Mash temp stabilizes at: 153 deg F TURN OFF HEAT! Make sure the heat is turned off! Stir vigorously! Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 153 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. ______________________________________________________________________ Saccharification Rest (75 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken after 10 minutes after this rest begins. Mash pH after mash-in (10 min): ____6.7____ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much _____2 ml______ _____________________________________________________ For the record... Near the end of the 75 min (about 1 Hr 5 min), take pH reading. pH reading near end of mash: _____5.37_________ Adjusted pH (if necessary): ______Not needed.______ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD the Midnight Wheat dark grains NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. After draining into the pot for 5 min, move basket to drain in a bucket, _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ____5.37____ PRE-BOIL GRAVITY: _____1.054 at 60 deg F.______ With Brew Commander set for the boil program, it's time to begin. Add FWH (first wort hops) hop addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. END OF BOIL GRAVITY: 1.054@ 60 deg F. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.013. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 38 deg F. Hold at 38 deg F or lower, but not lower than 35 deg F. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings. MOVE TO NEW KEG About 3 days after adding gelatin finings to beer, transfer to another sanitized keg. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
Kolkata Ipa 350	American IPA	350 Litres	1.055	1.013	5.52	30.79	5.11 °L	450	0
Author: Erik.R Boil Size: 385 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 87 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/6/2024 1:42 PM Notes:
Awesome Recipe	Düsseldorf Altbier	18 Litres	1.06	1.018	5.48	44.04	15.48 °L	450	3
Author: Boil Size: 28.25 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.87 bar Creation Date: 9/21/2023 6:50 PM Notes:
Munich Madness (partial Boil)	Märzen	5 Gallons	1.057	1.015	5.5	24.83	11.81 °L	450	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: co2 Priming Amount: 11.76 psi Creation Date: 8/8/2023 12:54 AM Notes:
Black Ale	Schwarzbier	5.5 Gallons	1.053	1.011	5.49	26.54	34.27 °L	450	1
Author: Eric Saba Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2022 11:48 PM Notes: Add the darker malts right before sparging
Goldilocks Zone	Blonde Ale	5.5 Gallons	1.052	1.01	5.51	16.48	4.13 °L	450	1
Author: Goldilocks Zone Brewing Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 10/10/2021 5:54 PM Notes:
Pancho Vienna	Vienna Lager	5 Gallons	1.051	1.009	5.47	31.74	8.3 °L	450	1
Author: Junkyard Jesse Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 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: 9/15/2021 10:14 PM Notes:
Baronesa Summer	British Golden Ale	40 Litres	12.86	2.641	5.47	18.73	5.86 °L	450	0
Author: HESIZO Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 17.7 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2017 10:22 PM Notes: Intensidade Standard, Cor Clara, Fermentação Alta, Ilhas Britânicas, Estilo Artesanal, família-pale-ale, Amarga, Lupulada.
MUGO Sour	Berliner Weisse	6 Gallons	1.051	1.009	5.52	14.9	3.69 °L	450	0
Author: Gerald Smith Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 81 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2020 9:01 PM Notes: 8 Capsules Swanson Lacto Plantarum for 3 days in un-hopped wort @120 degrees, letting the temp free fall to room temp.
Summer Wheat Ale	Weissbier	23 Litres	1.055	1.013	5.52	8.4	3.64 °L	450	2
Author: MondoBaz Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 3.7 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: 3/26/2020 1:04 PM Notes:
Testing Recipe Cost 1	No Profile Selected	5.5 Gallons	1.064	1.022	5.48	0	34.4 °L	450	0
Author: Pricelessbrewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2020 12:18 AM Notes:
Aimees Marzan	No Profile Selected	65 Gallons	1.056	1.014	5.5	25.93	16.1 °L	450	0
Author: Jared M Boil Size: 66 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 71 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: 1/3/2020 2:04 PM Notes:
Viejon	Vienna Lager	151.4 Litres	1.051	1.009	5.51	11.17	7.33 °L	450	0
Author: Acastillo Boil Size: 181.7 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 11 ° C Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 11/7/2019 2:08 PM Notes:
Luc's Cascade IPA	Blonde Ale	25 Litres	1.056	1.014	5.47	43.08	16.02 °L	450	0
Author: Boil Size: 28.5 Litres 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: N/A Priming Amount: N/A Creation Date: 10/15/2019 1:42 PM Notes:
Herr Direktor's Holiday Stout	Oatmeal Stout	3 Gallons	1.058	1.016	5.51	36.62	34.04 °L	450	1
Author: ChuckGViolin Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/30/2018 1:51 PM Notes: This brew session had a very low efficiency, but the fermented wort tastes very good. It's probably a little over spiced for some palates, but for the holidays it's perfect for me!
Autumn Pale Ale	American Pale Ale	5 Gallons	1.056	1.014	5.54	41.04	8.59 °L	450	0
Author: Brad Morse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 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: 10/20/2018 9:29 PM Notes:
Drunk Russian Red	American Amber Ale	11 Gallons	1.056	1.014	5.54	35.44	16.23 °L	450	0
Author: zzlay@icloud.com Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 2.53 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/22/2018 7:28 PM Notes:
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