Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pines Park Pale	American Pale Ale	5.5 Gallons	1.047	1.009	4.99	40.06	3.73 °L	461	0
Author: weldedsord Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 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: 5/10/2021 7:43 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	461	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).
Hopmonster's Hobgoblin	No Profile Selected	23 Litres	1.051	1.013	4.99	0	3.6 °L	461	0
Author: Hypn0T0ad Boil Size: 27 Litres Boil Time: 70 Boil Gravity: 1.043 Efficiency: 90 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: 2/10/2024 7:58 PM Notes:
Czech Dark Lager	Czech Dark Lager	6.5 Gallons	1.049	1.011	4.9	23.55	25.25 °L	461	1
Author: Meatwad Boil Size: 7.21 Gallons Boil Time: 75 Boil Gravity: 1.044 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: 12/31/2023 1:43 PM Notes:
Weavers Gold British Golden Ale	Standard/Ordinary Bitter	10.5 Gallons	1.049	1.011	4.91	38.71	4.11 °L	461	0
Author: davegamble Boil Size: 13.21 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.92 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 24.51 psi Creation Date: 4/7/2023 10:18 PM Notes:
Milk Stout	Sweet Stout	23 Litres	1.05	1.012	4.91	21.42	44.84 °L	461	0
Author: Jeermid Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BrownSugar Priming Amount: 70.9 g Creation Date: 3/31/2023 8:28 AM Notes:
Nut Brown	Northern English Brown	4.75 Gallons	1.05	1.012	4.97	23.71	16.98 °L	461	0
Author: JeffBrews802 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.6 oz Creation Date: 3/25/2023 11:38 AM Notes:
Summer Ale	British Golden Ale	20.8 Litres	1.048	1.01	4.99	47.88	5.26 °L	461	1
Author: Zbychu Boil Size: 26.95 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 131.3 g Creation Date: 1/6/2023 12:10 PM Notes:
Smokey Marzen	Classic Style Smoked Beer	23 Litres	1.05	1.012	4.9	15.29	6.1 °L	461	0
Author: MiffBrew Boil Size: 28.84 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 7/7/2022 9:58 AM Notes:
Status Qlone	American Pale Ale	21 Litres	1.05	1.013	4.97	35.6	8.81 °L	461	0
Author: Boil Size: 28.5 Litres 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: 9/22/2021 7:39 AM Notes:
Rollin' On Tracks	Specialty IPA: Black IPA	21 Litres	1.048	1.011	4.96	5.32	19.36 °L	461	0
Author: Balaclava Brewing Company Boil Size: 5 Litres Boil Time: 15 Boil Gravity: 1.203 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2018 1:10 AM Notes:
Druid's Leftovers - Pale	American Pale Ale	12 Litres	1.051	1.013	4.99	35.83	4.04 °L	461	1
Author: Stu's-Brew Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 2.4 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: 3/21/2021 11:37 AM Notes:
Summer Blonde For Monica	Cream Ale	5.5 Gallons	1.05	1.012	4.99	10.89	3.57 °L	461	0
Author: Mike_S Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/27/2020 12:39 AM Notes:
Simple Blonde Ale	Blonde Ale	2 Gallons	1.047	1.009	4.95	19.65	4.77 °L	461	0
Author: Tollie Mitchell Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 6/17/2020 5:15 PM Notes:
Matisse Classic Saison	Saison	5 Gallons	1.046	1.009	4.94	16.86	2.72 °L	461	0
Author: RSF Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.092 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: 3/19/2020 6:59 PM Notes: Orange Peel
Pooh's Kellerbier	Kellerbier: Pale Kellerbier	10 Gallons	1.049	1.011	5	35.14	4.26 °L	461	0
Author: Wrobel Brewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 9.4 oz Creation Date: 6/29/2019 8:11 PM Notes: High OG 1.064 was lowered with tap water as bulb on fast fermenter was emptied of trub and replaced - total addition around 1 gallon.
16/07/19 Sweet Porter 410lt	Sweet Stout	410 Litres	1.053	1.016	4.91	19.05	35.3 °L	461	1
Author: CLANDESTINA Boil Size: 460 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18.5 ° C Priming Method: co2 Priming Amount: 0.17 bar Creation Date: 6/10/2019 5:09 AM Notes:
Wannabe Pils	German Helles Exportbier	25 Litres	1.046	1.009	4.92	30.81	2.93 °L	461	0
Author: Stvervaag Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.041 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: 2/2/2019 4:13 PM Notes: Enkel oppskrift for å lage en pilsneraktig øl, med alegjær.
Belgian Wit	Witbier	12 Gallons	1.05	1.012	5	15.99	3.18 °L	461	1
Author: Stephane Maillet Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 84 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2018 9:18 PM Notes: Start fermentation at 68F and raise to 72F for the last third of fermentation.
T Bats Norweigen Farmhouse Sour	Mixed-Fermentation Sour Beer	17 Gallons	11.578	2.245	4.97	0	3.8 °L	461	0
Author: Jemassey9 Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 10.4 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2018 10:55 AM Notes:
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