Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Koyote Kolsch	Kölsch	5.5 Gallons	1.05	1.012	4.89	27.18	3.13 °L	529	1
Author: Gman58 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2021 5:50 PM Notes:
North Cro Irish Red V4.5	Irish Red Ale	5.25 Gallons	1.051	1.014	4.91	15.16	15.91 °L	529	0
Author: Jim Boudreaux Boil Size: 7.65 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 11/7/2024 6:02 PM Notes: 6 days before... Need to make a 2 L yeast starter. Use Proppa Pitch wort. WATER PREPARATION Total volume of needed water is 8.4 Gallons. Dilute filtered Carencro Municipal water by 20%. Distilled Water 1.68 US gallons Add all minerals and acid now. Check pH. Initial pH of brewing water: 6.76 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: 77 deg F Mash temp stabilizes at: 152 deg F TURN OFF HEAT! Make sure the heat is turned off! Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 152 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 (60 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 10 minutes after this rest begins. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much ___________ _____________________________________________________ For the record... Near the end of the 60 min (about 50 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ____________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD 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. Then transfer basket to hang on a bucket so the remaining liquid may drain, while wort in the kettle is heating up for the boil. After 5 minutes, transfer wort that drained into the bucket to kettle with wort and continue raising temp to a boil. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: ___________ With Brew Commander set for the boil program, it's time to begin. BOIL With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. Add First addition hop addition at this time. 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. ______________________________________________________________________ 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. NEW! ADDITION OF BREWZYME-D BrewZyme-D, a product from White Labs, facilitates the conversion of acetyolactate in the fermenting wort to acetoin, an odorless, tasteless chemical, instead of diacetyl. After pitching yeast, add one 10 ml vial of BrewZyme-D to the fermentor and swirl the fermentor to mix. 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 62 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 1.015. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 58 deg F. Lower over 4 days so at the end, temperature is at 35 deg F. Hold at 34-35 deg F or lower, but not lower than 35 deg F. Hold here for at least 3 days. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to sanitary, oxygen purged keg. First, transfer the dose of gelatin finings to the keg. Then, start transferring from fermentor. MOVE TO NEW KEG About 3 days after adding gelatin finings to beer, transfer to another 5 gal sanitized keg, or two 2.5 gallon sanitized kegs. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
Black Tea Beer 70%	No Profile Selected	1100 Litres	1.051	1.013	4.92	22.48	3.27 °L	529	0
Author: azusa_az Boil Size: 1160 Litres Boil Time: 80 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2.7 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: 10/24/2024 1:06 AM Notes:
Fruit And Floral	American Pale Ale	23 Litres	1.051	1.014	4.9	102.97	4.55 °L	529	3
Author: Rooster Home Brewing Boil Size: 27.05 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/4/2023 8:28 AM Notes:
Kölsch	Kölsch	3.9 Gallons	1.05	1.012	4.9	28.05	3.29 °L	529	0
Author: ErockRPh Boil Size: 4.3 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 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: 5/2/2023 2:20 PM Notes:
Buzz Banana Vice	Weissbier	50 Litres	1.048	1.01	4.94	18.32	4.47 °L	529	0
Author: Gio V Boil Size: 55 Litres Boil Time: 70 Boil Gravity: 1.043 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: 3/2/2023 2:54 PM Notes:
Toasted Coconut Black IPA	Specialty IPA: Black IPA	5.5 Gallons	1.047	1.009	4.9	63.76	37.12 °L	529	0
Author: Worts & All Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 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: 3/29/2022 3:08 PM Notes:
HB-06	No Profile Selected	22 Litres	1.049	1.011	4.94	121.93	28.9 °L	529	0
Author: Heff Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.018 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2021 12:38 PM Notes:
Vida Boa - Blonde Ale (Dave)	Blonde Ale	5.75 Gallons	1.047	1.009	4.91	21.79	4.47 °L	529	0
Author: InnerCircleBrewers Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2021 12:40 AM Notes: Brew Day notes (6/23/21) w/ Joe: -OG was 1.047 -Hit numbers, with no major issues to note. Need to keep an eye on temp gauge in kettle as might need to rely on inkbird instead. mash temps were consistent between both, but higher temp range was much different. -Added 2 tsp of yeast nutrient with little less than 10 minutes left in boil. Wasn't sure if amount was appropriate - chilled wort to 90 and pitched a little less than have a pack of the Omega Voss. Saved remainder in a mason jar in fridge -setup blow off tube with heat pad wrapped around fermentor and set temp to 87 F. -checked next morning and fermentation was vigorous. Ambient air was 73 F, but fermenter was reading 86 F.
Summer Saison I & II - Vegas Style	No Profile Selected	5.5 Gallons	1.047	1.009	4.88	0	3.51 °L	529	0
Author: Joe Polastre Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 4/7/2021 4:28 AM Notes:
Bavarian Hefeweizen	Weissbier	5.5 Gallons	1.051	1.014	4.9	10.66	5.22 °L	529	0
Author: Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 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: 12/27/2017 11:35 PM Notes: Harold-Is-Weizen/German Wheat/German Wheat & Rye 192-193 1.050/12.4°P 1.012/3.1°P 75% 13 5/10 5.00% 3,20 4 Hallertau WLP300/WY3068 152°F/67°C 62°F/17°C 2.5-3 Vols
Apa	American Pale Ale	21 Litres	1.052	1.015	4.9	45.87	6.43 °L	529	0
Author: Fifi_peroto Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.043 Efficiency: 70 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: 11/2/2020 5:22 AM Notes:
Copiona V2	Specialty IPA: New England IPA	20 Litres	1.057	1.019	4.94	24.77	6.78 °L	529	0
Author: Santiago Navarrete Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 7/4/2020 2:55 PM Notes:
BC ESB	Strong Bitter	600 Litres	1.051	1.014	4.92	40.47	8.7 °L	529	1
Author: The Bakery Brewing Boil Size: 650 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 2.5 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: 11/16/2019 9:23 PM Notes: hops at flame out, 15 min whirlpool, 10 min rest.
That's A Deep Brews	Oatmeal Stout	5 Gallons	1.051	1.013	4.95	31.71	38.24 °L	529	1
Author: MisterTHistory Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2019 9:37 PM Notes: 48oz frozen raspberries added to secondary.
Blond Stupid Ale	Blonde Ale	17 Litres	1.046	1.008	4.97	19.26	4.3 °L	529	0
Author: Green Mind Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2019 7:25 PM Notes:
Hibiscus Gose	Gose	5.5 Gallons	1.046	1.008	4.87	5.27	3.75 °L	529	0
Author: nguzek Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 4/21/2019 3:26 PM Notes: Mash PH of 5.3 using lactic acid to achieve. Bring to Brief 5-10 min boil then cool. Then lower with Lactic Acid to 4.5 before pitching 1L starter of OYL-605. Purge Kettle with Co2 then cover with sanitized lid and let sit for 18-24 hours room temp or higher. Goal PH of 3.2-3.5. Then resume brew as normal.
Holy Maltrimony	Festbier	30 Litres	1.045	1.007	4.88	31.61	3.1 °L	529	2
Author: wingbackbrewco Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2.75 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: 4/13/2019 8:38 PM Notes:
Baines Pale Ale	Blonde Ale	3 Gallons	1.046	1.009	4.9	56.4	4.25 °L	529	0
Author: Baines Brewing Co. Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2018 12:40 AM Notes:
Hefeweizen I	Weissbier	20 Litres	12.358	3.187	4.91	13.2	3.72 °L	529	1
Author: Void Brewery Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 10 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2018 10:30 PM Notes: Yeast - Fermentum Mobilem FM41 "Gwoździe i Banany". Wlewanie bezpośrednio z fiolki w celu uzyskania underpitching'u. OG: 11.5 FG: 2.5
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