Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Honey Wheat Lager	American Wheat Beer	5.25 Gallons	1.045	1.009	4.76	29.27	3.92 °L	1.6K	1
Author: Squelchingfiremonkey Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 78 Mash Thickness: 2.81 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 11:02 PM Notes:
Crispy Boi - Full Method	Czech Premium Pale Lager	28 Litres	1.048	1.012	4.78	40.06	3.38 °L	1.6K	0
Author: D'ARCY Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 77 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 7/29/2022 1:56 PM Notes: PreBoil Strike Water - Cool VQuick with HERMS 3 grams of ascorbic acid in StrikeWater Underlet Recirculate min 30 mins till clear Sparge and recirculate another 30 mins till clear Hops after hot break Whirfloc 10 min Plate Chill Settle cold break in Kettle for 30 mins Chill to pitch temp in FV with GLycol Add ClarityFerm 10 days 10 degrees 2-3 days 19 degrees Crash to 5 degrees Closed transfer to purged keg (floating dip) Add gelatin + 0.3 grams SMB condition 3 weeks @ -1celcius
AAA 2.0	American Amber Ale	20 Litres	1.057	1.014	5.72	32.24	16.05 °L	1.6K	0
Author: Scotia Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60.6 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.6 Creation Date: 6/12/2019 11:28 PM Notes:
Coopers Pale Ale	American Light Lager	20 Litres	1.04	1.009	4.04	0	3.61 °L	1.6K	0
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 72 Mash Thickness: 1.7 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: 12/13/2017 1:37 AM Notes:
Lord Gray Of Earl	British Brown Ale	5.25 Gallons	1.05	1.017	4.29	23.22	15.95 °L	1.6K	1
Author: BillsNewAccount Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2017 4:48 PM Notes: 3/2/17 brewdate mashed in a lil hot at 160 using 8 gallon and overshot my roasted barley by an ounce. OG 1.050 slightly higher than anticipated at 72% and higher volume at 5.5 gallon. 3/15/17 FG on point. Made 2 french presses of tea using 5 oz of whole leaf nice Earl Grey tea. The tea was added to the keg along with 6 oz of maple syrup to carb.
SchuBrew Octoberfest Bier	Märzen	5.5 Gallons	1.054	1.008	6.01	23.82	12.71 °L	1.6K	1
Author: SchuBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 7:11 PM Notes:
Burque Kolsch	Kölsch	5.1 Gallons	1.056	1.013	5.63	32.42	3.81 °L	1.6K	0
Author: Direwolf600 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2016 5:35 PM Notes:
Its About To Gose Down - MTF	Gose	22 Gallons	1.046	1.006	5.26	10.71	3.87 °L	1.6K	0
Author: SourCarver Boil Size: 26 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.25 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: 3/4/2016 10:58 PM Notes: Kettle Sour Using Lacto Plantarum - Omega OYL-605; Goodbelly Mango or Shots; Swanson Probiotics. 2L Starter, 1.040, 3 days @ 100F. Add 4# acidulated malt after 60 min mash to drop pH to 4.5, add lactic acid to adjust if needed. Collect 26 gallons wort and bring to 180F for 10-15 min, chill to 100F, pitch Lacto starter. Purge with CO2, cover let sit at RT for 18-24hrs. Freefall should be around 85-90F after 24hrs. Check pH, target 3.2-3.4pH. Boil as normal.
Blonde 1.4	Belgian Blond Ale	9 Litres	1.067	1.02	6.09	46.65	5.81 °L	1.6K	0
Author: juanjo Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 60 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 13 ° C Priming Method: sugar Priming Amount: 30 Creation Date: 1/4/2016 2:27 PM Notes:
C60 Centennial/cascade	American Pale Ale	5.5 Gallons	1.053	1.01	5.68	36.78	9.05 °L	1.6K	0
Author: Crispy31 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 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: 12/27/2015 5:47 AM Notes:
Honey Oat Stout	Oatmeal Stout	5.5 Gallons	1.051	1.017	4.47	28.48	30.22 °L	1.6K	0
Author: JonnyBrew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2013 3:57 AM Notes:
Bavarian Hefeweizen	Weizen/Weissbier	5.5 Gallons	1.028	1.007	2.73	14.31	3.85 °L	1.6K	0
Author: MarkE Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2015 1:15 PM Notes: Ferment for 10 days at 68 deg then crash cool and keg. O.G 1.052 F.G 1.009 5.6% ABV
Double Chocolate Oatmeal Stout	American Stout	5.5 Gallons	1.077	1.025	6.92	34.81	36.75 °L	1.6K	0
Author: PSchmidt Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2015 3:31 AM Notes:
Pumpkin Stout	American Stout	5.5 Gallons	1.075	1.022	7.01	110.82	25.95 °L	1.6K	0
Author: Fallen Tree Homebrews Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 59 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2015 4:46 PM Notes: S-04 X 2 OG: 1.068 Pitched yeast at 72F Could not get it any lower with my wort chiller, but put in basement where temps are lower. Temp of beer in basement next morning after brew was 64F. Gravity on 9/4: 1.014 (ABV = 7.1%) Racked to secondary on 9/4. Kegged on 9/11. Final Gravity = 1.014. ABV = 7%
Vibram IPA 10	American IPA	11 Gallons	1.065	1.013	6.83	66.84	7.83 °L	1.6K	6
Author: AshStomper Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 1.25 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: 8/16/2015 3:25 PM Notes: Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C). The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops. The 140–150 °F (60–66 °C) range will once again reduce vaporization of the low flashpoint oils, but may take longer to get the same amount of essential oils extracted.
McCormack's Reaper	American Amber Ale	6 Gallons	1.051	1.009	5.48	25.09	3.41 °L	1.6K	6
Author: Bearly Brewers Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 7/12/2015 12:49 AM Notes: O.G: 1.043 READY: 4 WEEKS Suggested fermentation schedule: -- 1week-primary;-1-week-secondary;- 2-weeks-bottle-conditioning- MASH INGREDIENTS -- 5-lbs.-Rahr-White-Wheat-malt- -- 45lbs-Rahr-2-row-Pale- BOIL ADDITIONS & TIMES -- 1-oz-Willamette-(60-min)- -- 1-oz-Cascade-(15-min)- -- 1 lbs. Honey (10-min)- YEAST -- DRY YEAST (DEFAULT): Safale-US-05-Ale-Yeast.--
Kilt Lifter Clone	Other Smoked Beer	5.5 Gallons	1.052	1.012	5.22	28.89	13.44 °L	1.6K	0
Author: mpride1911 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 6/13/2015 12:39 PM Notes:
Midnight Lulaby Boysenberry Porter	Robust Porter	5 Gallons	1.063	1.016	6.21	34.58	39.17 °L	1.6K	0
Author: monkeyhaiku Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 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: 5/25/2015 4:06 AM Notes:
Weißbier Con Rast	Weizen/Weissbier	18 Litres	1.047	1.011	4.73	9.62	3.93 °L	1.6K	1
Author: M. Joskey Boil Size: 28.7 Litres Boil Time: 65 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 27 ° C Priming Method: Brown sugar Priming Amount: 121 g Creation Date: 4/21/2015 3:19 AM Notes: 1. Rast 40 °C 20 min 10.2 ℓ a 43 °C 2. Rast 47 °C 20 min + 1.70 ℓ a 95 °C 3. Rast 66 °C 50 min + 7.8 ℓ a 95 °C Fuera y 30 min Sparge 76 °C 9.0 ℓ Levadura (9 g/15 ℓ) disuelta en 100 ml de agua a 30 grados, reposar 15 minutos, revolver y dejar 5 minutos más en reposo. 4 días fermentacón primaria Re racking con sifón 7 días fermentación secundaria azúcar 2.4 g cada 355 ml hervido diluido 21 días fermentación en botella.
Rye-Saison (Rye-son D'être?)	Saison	5 Gallons	1.062	1.012	6.5	27.86	5.26 °L	1.6K	0
Author: monkeyhaiku Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: 1.25 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: 3/30/2014 5:33 PM Notes:
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