Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Irish	No Profile Selected	1100 Litres	13.327	3.321	5.38	0	12.15 °L	328	0
Author: MarcoMignola Boil Size: 1150 Litres Boil Time: 60 Boil Gravity: 12.8 Efficiency: 75 Mash Thickness: 3 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: 3/23/2020 7:30 AM Notes:
Anzac Pale Ale	International Pale Lager	25 Litres	1.052	1.011	5.36	40.09	5.31 °L	328	1
Author: MondoBaz Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 4.17 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: 9/5/2023 10:06 PM Notes:
Czech Premium Pale Lager	Czech Premium Pale Lager	5.5 Gallons	1.049	1.008	5.36	35.86	4.63 °L	328	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A 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: 5/21/2022 10:15 PM Notes:
Sour Beer Base	No Profile Selected	5.5 Gallons	1.05	1.009	5.4	52.39	12.79 °L	328	0
Author: GrapplingPotato Boil Size: 7.14 Gallons Boil Time: 90 Boil Gravity: 1.039 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: 2/10/2022 4:43 PM Notes: Original: https://learn.kegerator.com/brewing-sour-beer/ Mash at 152° Fahrenheit for 30 minutes. Starch conversion is not as important here, as the wild bugs will chew up the complex starches in secondary. Mash out at 170°, then bring to a boil. As it starts boiling, add your cheesy, nasty old hops to the kettle. Boil them for 90 minutes, then chill the beer and rack it to primary. Pitch the dry yeast and seal it up for 14 days. Once 14 days have passed, you can then pitch the lambic directly into primary and perform the secondary in the same vessel, or you can rack to a clean fermenter for secondary if you are more comfortable with it. Let sit for 6 months, then take a gravity reading. You can bottle at this point with some corn sugar or you can continue to let it age for as long as you like. Variation: After primary fermentation is complete, rack the beer onto at least 5 pounds of fruit in secondary. Make sure the fruit has not been treated with a bunch of chemicals at the grocery store. Buy from a local orchard if possible, or, if you can, get some IQF (Instant Quick Frozen) fruit. IT is commonly sold commercially, but is hard to get for home use. You can do as much as ten pounds of some fruits if you like. Stone fruits like cherries and peaches are excellent options, but peel the peaches if you use them. Let it ferment for the full 6 months, and then taste it and take a gravity reading. If you’re happy, bottle it. If you want to give it more time, let it ride.
Dunkel Christmas	Munich Dunkel	15 Litres	1.05	1.01	5.33	22.12	26.99 °L	328	1
Author: kga Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: co2 Priming Amount: 1.14 bar Creation Date: 11/16/2021 10:09 AM Notes:
MOMo SMaSH	No Profile Selected	5.5 Gallons	1.052	1.011	5.41	34.31	5.57 °L	328	0
Author: bayoubrewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/2/2021 2:17 AM Notes:
Irish Red Ale	Irish Red Ale	23 Litres	1.054	1.013	5.37	26.1	13.61 °L	328	0
Author: lflores94 Boil Size: 28.68 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 4/26/2021 11:52 PM Notes:
The Schwarz-bier	Schwarzbier	3 Gallons	1.053	1.013	5.36	26.98	30.02 °L	328	0
Author: autiger1291 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 75 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: 9/20/2020 2:45 PM Notes:
Amber Attempt	American Amber Ale	17 Litres	1.054	1.013	5.38	33.5	19.14 °L	328	0
Author: Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.046 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: 7/13/2020 5:08 PM Notes:
Independence Ale	American Pale Ale	11 Gallons	1.051	1.01	5.36	44.82	8.34 °L	328	1
Author: Glenn-O Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 7/5/2020 11:59 AM Notes:
Kvalifikācija	American Pale Ale	30 Litres	1.054	1.013	5.37	40.72	6.05 °L	328	0
Author: Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 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: 8/5/2018 12:38 PM Notes:
Snakeskin Boots	International Pale Lager	11.5 Gallons	1.053	1.013	5.33	15.93	4.7 °L	328	1
Author: EmancipationBrewing Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 2/27/2020 3:15 PM Notes:
Awesome Recipe	German Pilsner (Pils)	23 Litres	1.054	1.013	5.34	29.44	4.55 °L	328	0
Author: deneme Boil Size: 29 Litres 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: sucrose Priming Amount: 127.7 g Creation Date: 1/16/2020 12:59 PM Notes:
Pilsy	German Pilsner (Pils)	5.3 Gallons	1.05	1.009	5.32	44.94	3.56 °L	328	0
Author: T.J.Burn Boil Size: 7 Gallons 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: co2 Priming Amount: N/A Creation Date: 1/6/2020 4:35 PM Notes: Mash too high at first. First step only a light boil, after 22 mins and only raised to 149-50, turned on heat. 2nd step was a better boil but still well short of target 162? IG was 1.053-.054, added .3 Gal with yeast to get to 1.050. Pitched at 54F. Lack heating wrap til tomorrow.
Pilsner #2	Bohemian Pilsener	5 Gallons	1.054	1.014	5.32	40.97	3.73 °L	328	0
Author: beakerton Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 11/9/2019 6:31 PM Notes:
Kolsch [BIAB]	Kölsch	5.5 Gallons	1.054	1.013	5.38	15.04	4.31 °L	328	0
Author: Dadof5 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2019 8:48 PM Notes: Belle's grad party. Delicious!
State Fair BPA	Belgian Pale Ale	4.5 Gallons	1.054	1.014	5.36	0	7.65 °L	328	0
Author: Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.041 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: 6/19/2019 2:59 PM Notes:
Klostertøs	American Wheat Beer	24.7 Litres	1.049	1.008	5.34	29.04	3.53 °L	328	0
Author: Jensens Brygg og Mekaniske Boil Size: 32.9 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2019 9:53 AM Notes: Gjærstarter: 200g spraymalt. 11g gjær. 2 liter vann
#40: Marzen	Märzen	5.5 Gallons	1.057	1.016	5.37	24.87	12.38 °L	328	0
Author: Yeast_Whisperer Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 53 ° F Priming Method: Corn Sugar Priming Amount: Keg with 2.06 oz Corn Sugar Creation Date: 12/14/2018 9:10 PM Notes: Brewed on 02 Sep 2018 OG: 1.057 FG: 1.016 Attenuation: 71% ABV: 5.4% Mill Caramunich separately -- Don't add until beginning of sparge Yeast Starter - two stage Stage 1 = 1.25L using 4.43 ounces DME Stage 2 = 1.6L using 5.68 ounces DME Brew Notes: pH came in low (5.18), so added .8g of pickling lime Fermentation slowed down after day 1, so raised temp to 51 degrees and then to 52 degrees 12 hours later Fermentation resumed nicely at 52 degrees after 3 days, forced ferment finished at 1.015 Fast Lager Method Source: http://brulosophy.com/methods/lager-method/ Fermentation: - Chill wort to 48 degrees - Oxygenate (lots of oxygen -- at least 90 seconds) Added around 65 seconds - Ferment at 50 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) -- for this brew 50% attenuation is 1.034 - Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp) - Disconnect plug from cooling side of temperature controller - Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below. - Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days) - Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html - When FG is stable and no diacetyl or acetaldehyde is detected, - ??? Reattach temperature probe from controller into thermowell ??? - Attach CO2 tank and add 1-2 pounds of pressure - Set up a separate thermometer to monitor temperature of the beer - Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below. - When beer temp is below 50 degrees, add prepared gelatin fining - 1 tsp gelatin in 1/2 cup water, - Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst. - Let beer clarify for a few days, then package STC-1000+ Settings for Fermentation Ramp Up: SP0: 51° dh0: 36 (36 hour free-rise/ramp-up) SP1: 68° dh1: 0 STC-1000+ Settings for Fermentation Ramp Down: SP0: 67° dh0: 72 (3 day ramp-down) SP1: 32° dh1: 0 Packaging: Keg: - Transfer beer to keg - Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees - Let beer condition at 32 degrees for a couple weeks - Tap the keg Bottles: - Sanitize bottles - Add a coopers carb drop to each bottle - Add beer and cap each bottle - Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer) - Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks
Viking PA	Specialty IPA: New England IPA	21 Litres	1.053	1.013	5.32	68.67	5.52 °L	328	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 30 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2018 6:11 PM Notes:
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