Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
No Lager Sleeping	International Pale Lager	5 Gallons	1.067	1.01	7.5	9.12	7.2 °L	252	0
Author: mhv2themax Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 7/13/2020 6:51 PM Notes:
Proyecto Heineken V2	International Pale Lager	4200 Litres	1.05	1.011	5.09	12.98	3.62 °L	252	0
Author: Boil Size: 4400 Litres Boil Time: 120 Boil Gravity: 1.047 Efficiency: 87 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: 3/25/2024 4:44 PM Notes:
Gustavo-Belgian Strong Darker	Belgian Dark Strong Ale	3 Gallons	1.09	1.019	9.39	25.57	20.81 °L	252	0
Author: Boil Size: 5.01 Gallons Boil Time: 80 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 5.14 psi Creation Date: 2/29/2024 4:31 AM Notes:
Awesome Recipe	Belgian Dark Strong Ale	180 Litres	1.075	1.019	7.41	51.48	21.01 °L	252	0
Author: Giulio88 Boil Size: 230 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2007.7 g Creation Date: 4/8/2023 12:06 PM Notes: AGGIUNGERE SALE 3 GR
Simple Lager #1	American Lager	23 Litres	1.05	1.009	5.4	12.56	4.2 °L	252	1
Author: travipross Boil Size: 22.64 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 3.5 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: 3/5/2023 3:13 PM Notes:
Test Sans Alcool	American Light Lager	21 Litres	1.014	1.004	1.33	9.83	2.14 °L	252	0
Author: Boil Size: 28.5 Litres Boil Time: 45 Boil Gravity: 1.011 Efficiency: 70 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: 2/24/2023 10:28 AM Notes:
Saison 1st Draft.	Saison	20 Litres	1.048	1.006	5.53	34.04	3.48 °L	252	0
Author: Vhoxz Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: 3.8 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: 6/5/2021 4:24 PM Notes:
MTF Saison Spelt	Saison	65 Litres	1.055	1.011	5.77	26.5	4.97 °L	252	0
Author: Hel-brygg Boil Size: 69.2 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 76 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/17/2021 10:07 PM Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below. Mash Schedule for BIAB Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. 1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. 2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.] 3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes. 4) Raise mash to around 154F. Keep at this temperature for 20 minutes. 5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. Fermentation: Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.) Variations: This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity. As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent. I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well. Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour. For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html
Lote 19: Old Monster	Old Ale	27 Litres	1.092	1.013	10.35	72.79	14.09 °L	252	0
Author: Xibier Boil Size: 29.84 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 231 g Creation Date: 1/21/2021 5:04 PM Notes:
Dubbel Barrel NHC 2021	Belgian Dubbel	5.5 Gallons	1.072	1.014	7.57	24.79	17.53 °L	252	1
Author: Snoppyquop Boil Size: 7.43 Gallons Boil Time: 70 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BelgianCandySyrup Priming Amount: 7.6 oz Creation Date: 9/8/2020 4:56 AM Notes: Mash: Mash in at 115°F for 15 minutes. Raise to 144°F for 30 minutes and 156°F for 30 minutes. Sparge at 170°F. Yeast: Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days
Funkhaus Hopquat Wit 2	Belgian Specialty Ale	3.2 Gallons	1.046	1.011	4.62	27.14	3.76 °L	252	0
Author: Funkbrau Boil Size: 5 Gallons Boil Time: 75 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2018 9:27 PM Notes: og 1.045. fg 1.007. 5.1% last brewed 7/18. use less kumquat next time
Honey Rye Saison	Saison	5.5 Gallons	1.058	1.01	6.28	24.79	5.32 °L	252	1
Author: KeatyKat Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 1 Creation Date: 6/3/2020 8:39 PM Notes: Honey was added after fermentation to back sweeten. Wonderful beer.
Islands In The Cream	Cream Ale	5 Gallons	1.042	1.008	4.44	12.07	2.69 °L	252	0
Author: NorthernPrimitive Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 4/25/2020 4:43 PM Notes:
Lemonade Lager 2.0	International Pale Lager	25 Litres	1.049	1.01	5.09	11.06	3.04 °L	252	1
Author: Marius Berge Hylseng Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.041 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: 3/24/2020 2:13 PM Notes:
Zeppelins Hellish Belgian	Belgian Dark Strong Ale	465 Gallons	1.092	1.016	9.94	18.82	24.99 °L	252	0
Author: Big ugly billy Boil Size: 467 Gallons Boil Time: 120 Boil Gravity: 1.091 Efficiency: 70 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: 11/6/2019 2:21 PM Notes:
SimpleSaisonLove2Brew2.5	Saison	2.5 Gallons	12.814	1.331	6.12	33.31	3.59 °L	252	1
Author: elcuevero Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 8.1 Efficiency: 70 Mash Thickness: 1.5 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: 10/20/2019 5:01 PM Notes:
Three Crops Cream Ale	Cream Ale	5.5 Gallons	1.047	1.008	5.02	17.66	2.55 °L	252	1
Author: dgoodyear@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 82 Mash Thickness: 2.046 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: 6/26/2019 11:18 AM Notes: Flaked Rice = Minute Rice
Belgian Tripel - Johnny Steyh	Belgian Tripel	11 Gallons	1.08	1.017	8.28	19.58	9.54 °L	252	0
Author: Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 65 Mash Thickness: 1.25 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: 5/27/2019 9:59 PM Notes: Water Volumes: Wort - 11 gallons / 44 quarts Grain Loss - 14 quarts (0.5 x 28) Dead Space - 2 quarts Boil Loss - 6 quarts (1.5 gallons per hour) Trub Loss - 0.5 quarts Shrinkage - 0.8 quarts Total Water Needed: 67.3 quarts May 29, 2019: Made a yeast starter with 2 pints of water and 1 pint DME. Pitched Imperial B48 Yeast and placed in the basement (about 72-75 F). June 1, 2019: Mash tun was completely full after second infusion. The massive amount of grain in the mash tun caused a stuck mash. We needed to remove all the grain and water from the mash tun, fix the manifold, and then perform two separate mashes each with half the grain. Still finished with about 14 gallons of wort prior to boil. OG: 1.086 (higher than target) June 10, 2019: Transferred beer to secondary. FG: 1.028 June 18, 2019: FG: 1.016 First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. Shaking the bottles helped increased carbonation slightly. 2nd 10 gallon batch: Two mashes to avoid a stuck mash for the second brew session on 7/6/2019. New water volumes (per mash with 14.5 lbs of grain): Wort - 5.5 gallons / 22 quarts Grain Loss - 7.25 quarts (0.5 x 28) Dead Space - 2 quarts Boil Loss - 6 quarts (1.5 gallons per hour) Trub Loss - 0.5 quarts Shrinkage - 0.8 quarts Total Water Needed: 38.6 liters. First infusion: 145 F - 18.13 quarts at 157 F (30 minutes) Second Infusion: 155 F - 3.7 quarts at boiling (30 minutes) Mash Out: 170 F - 8.8 quarts at boiling (15 minutes) Sparging: 8.6 quarts at 170 F (after recirculation) OG: 1.083 FG: 1.018 (before transfer to secondary); 1.014 before bottling First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. For the second 10 gallon batch, we are increasing to 3.5 volumes or 7.2 oz / 5 gallons. 9/7/2019: First batch slowly getting better and more carbonated in the bottles. Second batch is nearly completely flat despite doubling the priming sugar. After several weeks, we uncapped all the bottles in the 2nd batch and added 2-3 mL of CBC-1 yeast properly rehydrated and started in a 1.040 gravity wort overnight (sucrose). Third batch: brewed on August 10, 2019; OG = 1.090. Process identical to the second batch. Only difference was the yeast starter was started the morning of the brew day rather than the night before. Racked to secondary on August 24, 2019. FG = 1.030 and 1.038. Shook the secondary fermenters several times to try to get the yeast going. Bottled 5 gallons on 9/7 - FG still 1.038. Added 7.2 ounces of priming sugar and 1 mL of the CBC-1 yeast. Added the remaining CBC-1 yeast to the 2nd 5 gallons as an experiment and will bottle in several days - hopefully FG will come down.
Sour	Berliner Weisse	5.5 Gallons	1.051	1.012	5.2	21.05	5.69 °L	252	0
Author: ChoiceTaxi Boil Size: 7.5 Gallons Boil Time: 20 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2018 4:18 PM Notes:
Awesome Recipe	American Light Lager	500 Litres	1.064	1.012	6.82	0	5.89 °L	252	0
Author: Cerveza Bohemia Fuerteventura Boil Size: 637 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2018 11:03 PM Notes:
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