Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
OktoberFitz	Märzen	5.5 Gallons	1.06	1.015	5.88	22.3	10.39 °L	435	0
Author: Fitz05 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 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: 9/19/2020 5:27 PM Notes:
Bridgid's Porter	Oatmeal Stout	5.5 Gallons	13.568	2.637	5.87	27.69	36.97 °L	435	1
Author: St. B B Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 10.7 Efficiency: 70 Mash Thickness: 1.1 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: 6/17/2024 2:22 PM Notes:
Drakelow Cellars Extra Special Bitter	Strong Bitter	20 Litres	1.058	1.014	5.88	47.33	10.19 °L	435	4
Author: Timo_Brews Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/5/2023 6:11 AM Notes: This beer is a British Extra Special Bitter made in the traditional style with Burton on Trent water chemistry and a Burton Ale/Thames Valley yeast strain. The beer is a rich red color with a white head, and a nice hop character and a slight bite of hops up front from the high sulfate content. There is a nice malt sweetness with a little bit of nutty flavor, followed by a good but not overpowering berry, apple and pear finish from the yeast esters. Then there is a lasting earthy hop flavor that lingers. It is not a modern commercial ESB clone. It is a complex mix of flavors and hops are not the dominant taste as in an IPA or some modern bitters. It is best left in the bottle or keg to age for several weeks post packaging. Water adjusted to Burton on Trent: 6.12 grams gypsum 1.91 grams NaCl 1.01 grams Epsom salt 25 liters of water for mash After mash in pH adjusted to 5.4 with about 15 ml of lactic acid sparge with 3 liters of water at 55 degrees.... Preboil gravity = 45 Oe, 1.042 g/ml...volume was about 23-24 liters. 5 minutes before end of boil add 1/2 whirl floc tablet, 2.2 grams of yeast nutrient and 1 gram of ascorbic acid. Post boil gravity = 57.5 Oe, 1.054 g /ml Post boil volume = approx 20 liters, slightly under, but very close, adjusted to 20 L with water, adding about 1 liter. starting gravity when it goes into the fermenter is SG = 1.052 g /ml at room temp and final volume Tilt reading at 65F was 1.055 g/ml 19L app into fermenter, leaving behind moss whirlpool. Cool to 30C indicated on mash thermometer, transfer to glycol fermenter and bring to 64 degrees F. Pitch one pack of White labs Burton Ale Yeast (new 7 billion cell pack) at 64 degrees. Alternative yeast Wyeast Thames Valley 1275. Expect a slow start for these yeast, with no krausen for 24-36 hours. (I've also used a mix of these two strains in the past with good result. They seem very similar in flavors and growth). After 24 hours, raised temp on fermenter to 69 degrees and held. Roused yeast with a stir. This yeast produces a lot of thick krausen, even with a low alcohol grain bill, so be prepared for a potential need for a blow off if you use smaller buckets or other vessels with low headroom. Ferment at 69 degrees for 4-5 days until gravity is 95% (1.015 or so), then warm to 72 for 3 days to clean up any acetylaldehyde. It should finish around 1.011 g/ml. Cool to 37 degrees to cold crash and gelatin fine for 72 hours hours, then bottle or keg and age at cellar temp for a long time. Best to age at a minimum of 2 weeks, and ideally 4 weeks before drinking. Cellar temps are fine for storage. If bottling, add an extra gram of ascorbic acid to the beer before packaging. Revised recipe: 25 liter of starting water, 3 liter sparge of grain. Used a 1.5L starter of Burton Ale Yeast from a White labs pack...3 days of culture for the pitch. 150 grams helles DME in 1.5 liters of water. Fermentation straight away at 69 degrees F. Lowered mash temp by 1 degree to 66 C. Increased corn sugar by 100 grams to 350 grams total SG of new recipe was 1.060, with a full 20 liters. In fermenter 2, glycol chilled to 69F. May 3.
July German Style Lager	International Pale Lager	5.5 Gallons	1.055	1.011	5.78	21.98	6.59 °L	435	2
Author: Tom Mc Boil Size: 7.15 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/29/2023 11:20 PM Notes:
#76 Coming Soon.... Litchi	American IPA	20 Litres	1.058	1.014	5.77	52.04	6.61 °L	435	0
Author: EchoX Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 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: 11/21/2022 4:36 AM Notes:
Pale Strata/Citra	American Pale Ale	4 Gallons	1.059	1.015	5.78	46.68	8.28 °L	435	0
Author: AndrewS Boil Size: 4.89 Gallons Boil Time: 45 Boil Gravity: 1.048 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: 7/30/2022 7:56 PM Notes:
Awesome Recipe	American Pale Ale	5 Litres	1.06	1.015	5.87	45.75	5.39 °L	435	0
Author: Boil Size: 10.74 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2022 12:50 PM Notes:
Oktoberfest - Yah!	Märzen	11 Gallons	1.057	1.013	5.82	21.5	11.55 °L	435	1
Author: Brewing Ben Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2021 12:46 PM Notes: ***Mash up to 156 - 158F for a sweeter, malty beer*** Start cool at about 50°F (10°C), and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). ***Free rise to 72F max?*** Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process. What remains should be a fully attenuated, malt-complex, fairly bitter, drinkable dry beer. All it needs now is carbonation and time. Whether you bottle condition or keg, there’s no need to leave this beer in the fermentor while it conditions.
Mudbugs	American Pale Ale	11 Gallons	1.058	1.014	5.86	44.98	5.97 °L	435	0
Author: rje45 Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 4/21/2021 2:34 PM Notes:
Master Degree	American Pale Ale	40 Litres	1.055	1.01	5.87	38.72	5.09 °L	435	0
Author: namilax Boil Size: 53.75 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 82 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: 11/28/2020 10:13 PM Notes:
Pale Ale	American Pale Ale	5.5 Gallons	1.058	1.014	5.82	44.35	11.57 °L	435	0
Author: bisandcan Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Bottle Priming Amount: N/A Creation Date: 7/25/2015 1:24 PM Notes:
Better Days Ahead 2	Blonde Ale	6.08 Gallons	1.059	1.015	5.8	0	3.27 °L	435	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72 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: 5/2/2020 8:20 PM Notes:
AG#44 Podium IPA	American IPA	13.5 Litres	1.057	1.012	5.86	63.27	9.08 °L	435	0
Author: Matt76 Boil Size: 15.5 Litres Boil Time: 30 Boil Gravity: 1.05 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: 4/5/2020 7:06 AM Notes:
Kettle Sour Tropical	Berliner Weisse	5 Gallons	1.058	1.014	5.78	24.64	4.25 °L	435	0
Author: BrosAndBrews Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/3/2019 6:50 PM Notes:
OTLU IPA	American IPA	25 Litres	1.054	1.01	5.85	53.13	6.84 °L	435	1
Author: AntinKuntinBeer Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 4 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: 8/27/2019 6:17 PM Notes:
Citra SMaSH	American IPA	1.25 Gallons	1.055	1.01	5.82	61.12	6.74 °L	435	0
Author: blisko868 Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 60 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: 8/20/2019 6:43 PM Notes:
3 Gallons Of Raspberry Independence	American Pale Ale	4 Gallons	1.055	1.01	5.83	36.98	6.51 °L	435	1
Author: KAHLE Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 82 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: 5/14/2019 1:22 PM Notes: Added 1 cup water to raspberries. Brought to 170 degrees and held for 20 minutes. Drain and add to fermenter.
Palmetto Pils	Czech Premium Pale Lager	5.5 Gallons	1.055	1.01	5.86	38.23	3.44 °L	435	1
Author: bricio Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.04 Efficiency: 68 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: 2/21/2019 10:40 PM Notes:
TSØL Blodrød Grav 25 Liter	American Amber Ale	25 Litres	1.054	1.01	5.79	48.41	16.83 °L	435	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 5/19/2017 9:51 AM Notes:
Pacific Saison	Saison	5.5 Gallons	1.066	1.021	5.92	23.34	4.01 °L	435	0
Author: Wheaton Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2017 4:09 PM Notes:
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