Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Stupid Dog American Wheat Version 2	American Wheat Beer	5.5 Gallons	1.05	1.01	5.22	14.04	9.05 °L	507	1
Author: Stupid Dog Brewery Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 5/29/2021 3:18 PM Notes:
Blondie	Blonde Ale	8 Gallons	1.048	1.008	5.23	22.15	5.14 °L	507	0
Author: Balls2thewall Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.69 psi Creation Date: 8/9/2024 2:22 PM Notes:
RB004_Galaxy_Sky_Ale	American Pale Ale	305 Litres	1.047	1.008	5.24	31.89	4.94 °L	507	0
Author: Boil Size: 255 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 71 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 35 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2024 7:26 AM Notes:
Whistle Punk Hefe	Weissbier	5.25 Gallons	12.386	2.651	5.2	11.2	4.64 °L	507	0
Author: BrewCurious Boil Size: 7.32 Gallons Boil Time: 60 Boil Gravity: 9.7 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 9/10/2023 5:05 AM Notes:
Fosston Barry White Witbier	Witbier	6.5 Gallons	1.046	1.006	5.22	18.92	3.91 °L	507	0
Author: EatNGreasyBeaver Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.04 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: 7/20/2023 4:17 PM Notes: It is actually a 3.5 out of 5. Its not bad, sour to the taste but not over powering sour.
What Yuz Saising?	Saison	5.5 Gallons	1.051	1.012	5.2	31.28	3.83 °L	507	0
Author: ADumbNinja Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A 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: 2/22/2023 2:03 AM Notes:
Maca Radler Malina	Fruit Beer	21 Litres	1.052	1.012	5.21	12.92	3.93 °L	507	0
Author: Nito Boil Size: 27.9 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: -72.4 g Creation Date: 1/19/2023 12:52 PM Notes:
Roy Kent's Beard	Brown Porter	5.5 Gallons	1.051	1.011	5.28	16.49	18.8 °L	507	2
Author: AVE_Rage Boil Size: 6.5 Gallons Boil Time: 60 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: 9/23/2022 8:03 PM Notes: Take a portion of the runnings and boil into a syrup to achieve higher SRM. Similarly, boil hard for 60 minutes to achieve higher SRM.
4th Of July Rye Ipa	Specialty IPA: Rye IPA	6 Gallons	1.053	1.013	5.23	72.38	8.44 °L	507	0
Author: Tim Twobottles Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.25 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: 7/9/2022 8:53 PM Notes:
NEIPA De Pobre	Specialty IPA: New England IPA	15 Litres	1.051	1.011	5.25	34.45	7.17 °L	507	0
Author: dbena Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2022 7:30 PM Notes:
BATCH 3 BLONDE ALE 2016	American Light Lager	40 Litres	1.054	1.014	5.27	13.36	5.84 °L	507	1
Author: Boil Size: 38 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 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: 9/9/2016 5:21 PM Notes: Cerveza refrescante y deliciosa.
QWR Test Recipe (BIAB To Fermentor)	No Profile Selected	5.5 Gallons	1.061	1.021	5.21	64.48	5.27 °L	507	0
Author: BrewCurious Boil Size: 7.16 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 2/23/2021 6:34 AM Notes:
All Oat Bitter/Keptinis	Strong Bitter	2.5 Gallons	1.049	1.009	5.26	42.01	5.33 °L	507	1
Author: Laegrim Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 55 Mash Thickness: 1 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: 8/11/2020 11:19 PM Notes: Plan is to bake portions of the mash (like the keptinis descriped here: http://www.garshol.priv.no/blog/394.html) to achieve a darker wort and more complex flavor. ----------------------------------------------------- Some results and lessons learned: 1. While the mash converted, eventually, as evidenced by an iodine test, I have the feeling it was mostly larger unfermentable dextrines. While the wort was sweet, it definitely wasn't as sweet as I would have expected. When I baked the mash I got plenty of browning, some burning, but little actual caramelization - my Chemistry-fu is weak (something I should correct one of these days), but that seems like it would be indicative of more maillard reactions than caramelization. Finally, the Voss I pitched (@102f, held at 95f for the duration) chewed through the wort to 1.020 in just a few hours (lag time was maybe 45m), and then stuck there solidly. Next time, mashing with some glucoamylase alongside the alpha amylase might be in order. If only I could find some enzymatic oat malt... 2. In retrospect, a step mash would probably be appropriate here; the oat malt is almost certainly under modified, and dealing with some of the beta-glucans would be a good idea. Next time, maybe rests at 113 and 122 would be a good idea? 3. When baking the mash, I preheated the oven to 500f (with several baking stones on the bottom for thermal mass), before turning it down to 380f with convection right as I put the mash in. The mash itself was split between two aluminum roasting pans, a pyrex baking bowl, and a cookie tray, and baked for about two hours. While the mash in the roasting pans thickened and browned nicely, albeit with less caramelization than I had hoped for, the cookie tray just burned and the baking bowl remained fairly liquid inside. Roasting pans all the way next time. 4. Next time I need to remember to allow the yeast more time to clean up; by the time I check the next morning, after brew day, this had already reached it's terminal gravity of 1.020, so I allowed it 24 hours to make sure it wasn't going to move, and then cold crashed. That was almost certainly too fast, even for kviek. 5. Results: the pre-carb sample I pulled, after closed transfer to a serving keg, wasn't bad. The beer evidenced some harsh burnt toast flavors, but it seemed like it would be drinkable, especially after a little bit of mellowing with age. After a few days force carbing though, it developed a highly medicinal, hard to describe, backtaste - perhaps the carbonation just made some compounds (phenols?) more accessible to taste, or maybe I got an infection during the transfer or in the new keg? I'm going to let this keg hang around at room temperature for a few weeks before tossing it, on the off chance those flavors clear up, but I don't have high hopes.
Battre L'oie Saison	Saison	5.5 Gallons	1.05	1.01	5.3	34.16	3.4 °L	507	0
Author: DukeWiggles Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 69 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: 7.18 psi Creation Date: 3/31/2020 1:05 AM Notes:
Scottish	Scottish Export	850 Litres	1.053	1.013	5.24	21.5	16.63 °L	507	1
Author: Ariel Montelpare Boil Size: 900 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/26/2019 5:59 PM Notes:
Vienna Lager	Vienna Lager	3.25 Gallons	1.048	1.008	5.23	28.86	10.34 °L	507	1
Author: Neidigbräu Boil Size: 4.2 Gallons Boil Time: 45 Boil Gravity: 1.037 Efficiency: 68 Mash Thickness: 1.5 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: 9/3/2019 12:52 AM Notes:
Belgain Blonde	Belgian Pale Ale	5 Gallons	1.052	1.013	5.21	26.54	5.61 °L	507	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.5 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: 5/17/2019 1:18 PM Notes:
Neptune APA	American Pale Ale	4 Gallons	1.053	1.012	5.28	46.54	20.74 °L	507	0
Author: timmyoinfl Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 73 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: 4/22/2019 2:24 PM Notes:
Fjord & Fjell Muri / Jacky Weizen	Weissbier	100 Litres	12.546	2.803	5.21	18.69	4.51 °L	507	1
Author: Fjord & Fjell Nano Brewery Boil Size: 107 Litres Boil Time: 60 Boil Gravity: 11.8 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 33 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/20/2019 3:25 PM Notes: Yeast slurry from previous starter
Angel’s Landing (SMaSH)	American Pale Ale	5 Gallons	1.054	1.014	5.32	19.49	5.19 °L	507	0
Author: ethandjay Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2019 11:47 PM Notes: 1.052 OG, came out at around 1.011, so a little under 5.5%. I think I can consider this a NE Pale, which is wild. Will definitely lose the whirfloc next time, I never really am impressed with it. Force carbed at 27 psi for 250s but temp was a bit high so still undercarbed a bit. Absolutely fucking delicious, crushable pale, the best thing I’ve brewed so far.
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