Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Big Reg Lager	Irish Red Ale	5.5 Gallons	1.058	1.015	5.71	23.47	18.33 °L	459	0
Author: Nobel Savage Brewing Boil Size: 6.5 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: N/A Priming Amount: N/A Creation Date: 4/7/2021 2:46 PM Notes: Irish Red Ale (BYO MAGIZINE) Written by Jamil Zainasheff Issue: March-April 2009 Fritz Maytag, of Anchor Brewing fame, during a speech many years ago, explained how the “story” around something is a big part of the experience. An interesting tale can even make something taste better. It was an idea new to me at the time, but I’m a firm believer ever since. Essentially, if you’re excited about how something was made, you’ll enjoy it more. I think the same thing goes for environment: a given beer tastes better the more you enjoy the environment. Drinking with good friends? Favorite music playing? The beer tastes better. I’ve also come to realize that beer names can have the same effect. This is why most breweries give their beers creative names, to evoke a positive response in the consumer. Nearly a decade after I heard Fritz speak I was in Australia to attend the first Australian National Homebrewing Conference. A good friend took me to the Holgate Brewhouse in Woodend where I ran across a beer name that interested me, Big Reg Lager. “Ah,” I thought to myself, “This must be named after some local hero? A dear friend of the brewer maybe? Probably a mountain of a man with a wild mass of flaming red hair. A big, friendly guy, named Reginald, but everyone called him ‘Reg.'” I could almost see his kind face, his smile exposing one gold tooth, atop his massive shoulders. It was a wonderful beer and I enjoyed it immensely. The funny thing is, I came to find out that they hadn’t named it Big Reg. It was originally named Big Red Lager. The beer had won the 2008 Premier’s Trophy for Best Victorian Beer in the Australian International Beer Awards. Somewhere along the line there was a mix up and their trophy was accidentally engraved “Big Reg Lager.” Instead of worrying about it, they just changed the name of the beer. My imagined story of the heroic, barrel-chested Reg was lost, crushed on the cruel, rocky shores of a typo. Still a great beer, but with a different story. I wonder if I would have enjoyed it as much had I tried a “Big Red Lager.” If you ask me, “Red” doesn’t convey as much excitement as “Reg” and that got me thinking about how many different red beers and red beer styles are out there, such as Irish red ale. Irish red ale is a balanced, easy-drinking pint, with a moderate malt character full of caramel and toasted notes. The deep reddish copper color comes from both crystal malt and a small dose of highly kilned grain, such as roasted barley. Despite a slightly sweet overall character, the highly kilned grain adds a touch of dryness to the finish and can add a very slight touch of roasted flavor too. Hop bitterness is evenly balanced, but the dark malt addition can make the beer seem a little more bitter than the IBU level would indicate. Hop flavor and aroma is often close to non-existent, but there are examples with a touch of hop character. This beer can be brewed as either an ale or lager, but either way the fermentation character should be relatively clean. The BJCP style guide mentions a light buttery character being acceptable, but this beer really shouldn’t have distinct buttery notes. Perhaps a better way to describe it is toffee-like. Toffee is often made with butter. If your Irish red turns out to have toffee notes, that would be an OK amount of butter. If your beer has a butter character, then that would be too much. Brewed as a lager, an Irish red should have a lager profile. Brewed as an ale, the beer will have some esters, but the ester profile should be very restrained and subtle, just enough so you know the beer was brewed as an ale. The higher alcohol examples might have a bit of alcohol warmth, but the focus should be on an easy drinking pint. High levels of alcohol and alcohol flavors are not appropriate. I prefer British pale ale malt as the base for Irish red. It provides a nice biscuit-like malt character background. British pale ale malt is kilned a bit darker (2.5 to 3.5 °L) than the average American two-row or pale malt (1.5 to 2.5 °L) and this higher level of kilning brings out the malt’s biscuit and toasty flavors. If you’re brewing with extract, your best choice is an extract made from British pale ale malt. Look for products labeled English pale, Maris Otter, or British-style malt extract. If you can’t get it through your local homebrew shop, you can find it online from several retailers. If you use domestic two-row malt or extract made from it, you’ll need to compensate with some additional specialty malts such as Munich, Biscuit or Victory, but show restraint. For a 5-gallon (19-L) batch, add no more than 0.75 pound (0.34 kg) total. For the caramel or toffee character in this beer, the obvious choice is caramel/crystal specialty malts. What isn’t obvious is where the reddish-copper color comes from. While one might be tempted to go heavy on the caramel-type malts to get both caramel flavor and a reddish color, doing so would most likely result in too much caramel flavor and not enough color. The deep reddish copper color comes from a small dose of highly kilned grain that also adds to the dry finish of the beer. Dark roasted grain can quickly overwhelm this beer’s flavor profile, so caution and precise measuring are important. In this beer style, you’re looking for a balance of all flavor elements and being too bold in any one area will miss the mark. Irish red ale generally has a medium-light to medium body. A single infusion mash around 153 °F (67 °C) strikes the proper balance between fermentable and non-fermentable sugars. For extract brewers, most light colored extracts will get you fairly close. If not, you can build a little more body without flavor impact by adding some dextrin-type malts to your steeping grains. Target a bitterness-to-starting gravity ratio (IBU divided by OG) between 0.4 and 0.6. You’re trying to achieve a slightly sweet start to the beer, with a balanced overall character, and a slightly dry finish. Normally, a single addition at 60 minutes is all you need. If you want a beer with some hop character, a moderate later addition, say 0.5 ounce (14 g), around 20 minutes is acceptable. Hop choice for bittering and flavor is fairly flexible. Kent Goldings, Fuggle, Challenger, Target, Perle and Magnum all work well. Don’t use citrusy or catty American-type hops. This style can be fermented as either an ale or lager, though my preference is to brew it as an ale. Regardless, temperature control during fermentation is also very important. You want the beer to attenuate enough so that it doesn’t have a sweet finish and you want to ferment it cold enough that any esters are restrained and the beer has a fairly clean character. While some commercial examples have a touch of diacetyl, keep any buttery flavors and aromas to an absolute minimum for the best results in competition. Two great yeasts for brewing this style are White Labs WLP004 Irish Ale and Wyeast 1084 Irish Ale. You can’t go wrong with either product. Irish ale yeast provides the right low-ester profile but is only moderately attenuative. You’ll need to pitch the proper amount of clean, healthy yeast and keep a close eye on fermentation temperatures to ensure good attenuation. If you choose to go the lager route, you can use any continental lager strain with acceptable results. Recipe Irish Red Ale (5 gallons/19 L, all-grain) OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2% Ingredients 9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt 6.0 oz. (170 g) Great Western crystal malt (40 °L) 6.0 oz. (170 g) Great Western crystal malt (120 °L) 5.0 oz. (142 g) roasted barley (300 °L) 5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.) White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Ahtanum Pilsner	Classic American Pilsner	22 Gallons	1.051	1.008	5.69	57.3	3.44 °L	459	0
Author: livetoflyfish Boil Size: 25.64 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 4/13/2024 4:45 PM Notes:
4th Of July Mystery Beer	Cream Ale	5.5 Gallons	1.053	1.009	5.71	9.4	3.57 °L	459	1
Author: Tadpole2085 Boil Size: 7.66 Gallons Boil Time: 45 Boil Gravity: 1.045 Efficiency: 73 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: 30 psi Creation Date: 6/5/2023 2:28 AM Notes:
Aveena IPA #5	American IPA	5.5 Gallons	1.057	1.014	5.75	101.88	3.85 °L	459	0
Author: agilardi Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/18/2023 1:16 AM Notes: 100% RO water, mash ph~5.31, hop steep for 20 mins after flameout
Dark Belgian	Belgian Specialty Ale	25 Litres	1.049	1.005	5.73	29.35	15.73 °L	459	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.049 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: 157.9 g Creation Date: 4/12/2023 12:16 PM Notes:
Christmas Pale Ale	American Pale Ale	25.5 Gallons	1.053	1.009	5.7	37.77	5.94 °L	459	0
Author: Brewman Martin Boil Size: 27.85 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 85 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: 11/19/2022 5:10 PM Notes:
Cz Amber	Czech Amber Lager	5 Gallons	14.239	3.691	5.69	31.39	10.07 °L	459	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 12 Efficiency: 75 Mash Thickness: 1.25 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: 10/15/2022 5:41 PM Notes:
Tropical IPA	American IPA	2.8 Gallons	1.055	1.011	5.65	46.45	3.75 °L	459	0
Author: tdd10 Boil Size: 3.8 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2021 7:58 AM Notes:
Allagash Clone - BIAB	Witbier	2.5 Gallons	1.053	1.01	5.65	14.71	3.87 °L	459	2
Author: Andrew_Sharp Boil Size: 4.02 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 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: 7/23/2021 10:26 AM Notes:
The Aventador	Weizenbock	23 Litres	1.056	1.013	5.69	22.02	15.94 °L	459	0
Author: BT Justice Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 55 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2021 9:00 PM Notes:
Malt Exp	American Light Lager	5.5 Gallons	1.058	1.014	5.67	40.88	3.52 °L	459	0
Author: Colizza Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1.5 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: 6/29/2016 4:57 PM Notes:
Kolsch	No Profile Selected	5.5 Gallons	1.052	1.009	5.7	23.77	3.55 °L	459	0
Author: Chris Schille Boil Size: 6.71 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 78 Mash Thickness: 1.6 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: 3/19/2021 8:51 PM Notes: About 2.3 g/5 gal seems to be the sweet spot. This will result in 37 mg/L Ca++ and 66 mg/L Cl-. 7.5g = 4.5g/batch.
Equator	No Profile Selected	184 Litres	1.053	1.01	5.74	32.42	4.38 °L	459	0
Author: Fat Barley Boil Size: 190 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: 1.75 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: 12/4/2020 5:31 AM Notes:
Belgian Blonde Ale (tony)	Belgian Blond Ale	48 Litres	1.061	1.018	5.66	15.92	4.77 °L	459	0
Author: Veintitrescerveza Boil Size: 50 Litres Boil Time: 75 Boil Gravity: 1.058 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: 10/25/2020 3:57 PM Notes:
New Beer Dec 2022	No Profile Selected	6.5 Gallons	1.054	1.01	5.73	0	7.7 °L	459	0
Author: ChewNBrew Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2020 6:02 PM Notes:
Trevor's Pale Ale	American Pale Ale	3.6 Gallons	1.053	1.009	5.72	75.44	8.63 °L	459	0
Author: trevorinthehouse Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 52 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: 4/29/2019 3:17 AM Notes:
Dry Day IPA Mk4	American IPA	11 Gallons	13.513	2.965	5.67	67.49	5.84 °L	459	2
Author: Dana Cordes Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 11.1 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2018 3:55 PM Notes:
Bulldog Brute IPA	American IPA	6 Gallons	1.054	1.011	5.65	21.69	3.64 °L	459	0
Author: Therealmccoy3 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.5 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: 7/4/2018 5:25 AM Notes: 2L starter Flame out hops will be short duration; considering coming wort chiller into to a bag over the fermenter.
Cloudy Roof Beer	American IPA	3 Gallons	1.056	1.012	5.73	36.4	5.83 °L	459	0
Author: Seth S Boil Size: 3.75 Gallons Boil Time: 30 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.25 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: 6/9/2018 9:20 PM Notes: Dry Hop: 1.5oz Galaxy - 24 hours into fermentations (biotransformation hop) 1oz Galena - 3 days before bottling Yeast: US-04
Kaz Hops 30 Aug 2017	American Light Lager	28 Litres	1.055	1.011	5.74	32.51	4.17 °L	459	1
Author: Tommo Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 99 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2017 6:06 PM Notes: starting mash water temp 74 Mash tun filled with hot water while stirring in malt. Mash temperature c.68 Sparge water temperature 78 First wort SG = 1.072 End of sparge wort SG = 1.023 Final boiled wort SG = 1.055 Poured c.10l unused sparge water onto grains after draining wort (including 5 litre sparge) and let mash for 2hrs. Added to used hops remaining after draining boil kettle and boiled for 30 mins further. Left on hops to cool 24hrs before draining and pitching yeast. Bonus small beer - using up grain sugars and hop constituents left over from main brew. Maximising efficiency with a cheeky second run - perhaps it will give me beer to drink while I am patiently waiting to drink the main batch. Main batch pitched at 25.5c - bit warm? Yeast activated for 1hr mixed with small amount of water then stirred into 250ml boiled hopped wort. Pitched wort stirred into vortices of opposite directions (like biodynamic 'potentising') for 5 mins to oxygenate, until a 1 inch head of foam covered the whole surface. Will try a longer stir another time, perhaps stirring different parts of the same batch for different lengths of time to compare outcomes.
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