Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Midwest Legend GC Recipe	Blonde Ale	99 Gallons	1.047	1.01	4.87	37.95	3.52 °L	364	0
Author: Samwhois75 Boil Size: 105 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1 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: 8/26/2020 6:48 PM Notes:
Belma APA (HomebrewHappyHour.com)	American Pale Ale	5.5 Gallons	1.048	1.011	4.87	35.57	4.77 °L	364	1
Author: william@bellavance.co Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2 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: 8/6/2023 9:39 PM Notes:
Robot Overlord Goes Citric	Gose	15 Litres	1.042	1.005	4.86	20.82	3.71 °L	364	1
Author: I'm mgk Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 4.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: co2 Priming Amount: 1.11 bar Creation Date: 4/6/2023 7:16 AM Notes: Acidulated malt to be separate from the rest of the bill. Cool to 20°C, pitch yeast in primary fermenter. Primary for 5-7 days, then secondary. Add lime, calamansi, and lemongrass in secondary. For the Gose style, the typical carbonation level is between 2.6 and 3.3 volumes of CO2. At 4°C (39°F), you can aim for around 2.8 to 3.0 volumes of CO2, which will provide a pleasant level of carbonation that complements the style's tartness and enhances its drinkability. For a Gose, the mash pH before adding the acidulated malt should be around 5.2 to 5.4. This is a typical range for most beer styles, ensuring proper enzymatic activity during the mash for efficient conversion of starches to sugars. After adding the acidulated malt, the mash pH should be slightly lower, in the range of 4.5 to 4.8. This lower pH will help accentuate the tartness and brightness of the Gose style. Note that the final beer pH for a Gose is usually around 3.2 to 3.6, which is achieved through the combination of acidulated malt and lactic acid-producing bacteria, such as Lactobacillus. For the recipe provided, we used OYL-200 Tropical IPA yeast. This yeast strain typically works well at fermentation temperatures between 70°F (21°C) and 85°F (29°C), with the ideal temperature being around 72°F (22°C) to 75°F (24°C) for optimal fermentation and flavor development. After fermentation is complete, you can keg your Gose. The ideal temperature for kegging and serving most beer styles, including Gose, is between 38°F (3°C) and 45°F (7°C). This temperature range ensures that the beer is properly carbonated and the flavors are well balanced. You should add the ingredients to the fermenter during the secondary fermentation stage. This is typically 7-10 days after the initial fermentation begins, or when the primary fermentation has slowed down significantly. This ensures that the initial fermentation has completed most of its work, and the added ingredients will not interfere with the yeast's activity. To add the ingredients to the fermenter: Prepare the ingredients: For citrus zest and lemongrass, wash the fruits thoroughly and remove the zest using a zester or peeler, being careful to avoid the white pith. For lemongrass, cut off the bottom part and remove the outer leaves. Cut the lemongrass stalk into smaller pieces. Sanitize the ingredients: To avoid introducing any unwanted microorganisms, you can briefly soak the ingredients in a no-rinse sanitizer solution (like Star San) before adding them to the fermenter. Alternatively, you can use a technique called "dry hopping" by putting the sanitized ingredients in a sanitized mesh bag or hop sock, which will allow the flavors to infuse while keeping the ingredients contained. Add the ingredients to the fermenter: Open the fermenter, carefully add the ingredients (either loose or in the mesh bag), and close the fermenter. It's essential to minimize exposure to air during this process to reduce the risk of oxidation. Allow the secondary fermentation to proceed: The ingredients should remain in the fermenter for 5-7 days to extract their flavors fully. You can taste the beer periodically to check if the desired flavor intensity has been reached. Remove the ingredients (if using a mesh bag) and proceed to the next step in your brewing process, which is typically cold crashing, fining, and packaging (kegging or bottling). Boiling the juice and lemongrass before adding them to the secondary fermentation can indeed affect the flavor. The heat can cause some of the volatile aroma compounds in the citrus juice and lemongrass to be lost or altered, which could result in less fresh, vibrant flavors. However, boiling can also help to sanitize the ingredients, reducing the risk of introducing unwanted microorganisms into the beer. If you choose to boil the juice and lemongrass, you can do so for a short period, such as 5-10 minutes, to minimize flavor loss while still benefiting from the sanitizing effect. Another option is to pasteurize the juice and lemongrass at a lower temperature (around 160°F/71°C) for a longer period (about 10-15 minutes). This method can help maintain more of the fresh flavors while still providing some degree of sanitization. In either case, make sure to cool the boiled or pasteurized mixture to fermentation temperature before adding it to the fermenter to avoid shocking the yeast or causing temperature fluctuations that could affect the fermentation process.
Munich Helles	Munich Helles	6 Gallons	1.049	1.012	4.9	15.69	4.81 °L	364	0
Author: Mannyv Boil Size: 6 Gallons Boil Time: 200 Boil Gravity: 1.049 Efficiency: 70 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: 7/9/2022 10:36 PM Notes:
Mirror Pond Pale Ale Clone	American Pale Ale	5.5 Gallons	1.046	1.008	4.89	40.94	4.9 °L	364	0
Author: Michael_biab Boil Size: 7.33 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 26.87 psi Creation Date: 2/25/2022 11:00 PM Notes:
Casey Birthday Dunkel	Munich Dunkel	5.5 Gallons	1.044	1.006	4.89	19.91	18.28 °L	364	0
Author: Distortiontm Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2021 10:01 PM Notes:
Arkens Leröl	Best Bitter	15 Litres	1.056	1.019	4.92	35.15	12.91 °L	364	1
Author: FarbrorFrej Boil Size: 22.78 Litres 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2021 6:29 PM Notes:
Lock Down Lager	Bohemian Pilsener	20.5 Litres	1.05	1.013	4.88	35.28	3.43 °L	364	0
Author: DaveyH Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 76 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2021 6:26 PM Notes: Brew date: 16/01/2021
Irish Red	Irish Red Ale	6 Gallons	1.052	1.015	4.88	16.88	15.19 °L	364	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 4.4 oz Creation Date: 10/20/2020 9:49 PM Notes:
Tap Room Pilot: Tonka, Vanilla And Cassia Stout	American Stout	46 Litres	1.058	1.02	4.91	28.08	37.28 °L	364	0
Author: Domskidom Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.054 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: 9/20/2020 12:42 PM Notes: OG: 1060 FInish @ 1020
Black Mão De Coelhipa	Specialty IPA: Black IPA	10 Litres	1.046	1.009	4.87	78.54	37.15 °L	364	1
Author: Brunonicchio Boil Size: 13.7 Litres Boil Time: 40 Boil Gravity: 1.032 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2018 11:11 PM Notes:
Bavarian Wit	Weissbier	5.5 Gallons	1.05	1.012	4.9	19.76	4.05 °L	364	0
Author: Frank Hearl Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 40.81 psi Creation Date: 7/14/2020 2:00 AM Notes: NOTE: Planned to use 0.5 Vienna Malt but the shop was out, so I substituted Pilsen Malt. NOTE: Mandarina Bavaria hops added at flame-out, steeped for 10 min in boil kettle.
IPA	American IPA	22 Litres	1.046	1.009	4.88	47.7	5.1 °L	364	0
Author: André Rinnert Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 62 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: 5/19/2020 11:45 AM Notes:
Kolsch - First Run	Kölsch	5 Gallons	1.049	1.012	4.91	21.99	3.36 °L	364	0
Author: SuperBrew Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 1/22/2020 3:15 AM Notes: 0-6 days ferment at 55 day 6 raise to 62 degrees for 3 days lower 5 degrees per day for 6 days lager for 3.5 weeks keg at 18psi
Black Lager	Czech Dark Lager	20.8 Litres	1.048	1.011	4.91	0	30.15 °L	364	0
Author: HandCRAFTbyAlan Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/1/2019 8:09 PM Notes:
Show Me Your Bloobs	Gose	10 Gallons	1.049	1.012	4.89	16.84	3.9 °L	364	0
Author: Prozium451 Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 9/12/2019 2:22 PM Notes: 3.8 gal of 1.050 wort for Bell's competition. 9.65 gal for wheat mash acidify wort post mash to 4.6ph short boil for 10 minutes 24 hour kettle sour with probiotic. sous vide water bath at 92*. purge kettle with co2, wrap with plastic wrap.
JAMA'S APA	American Pale Ale	21 Litres	1.05	1.012	4.88	0	5.25 °L	364	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 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: 7/25/2019 6:21 PM Notes:
Sh SUMLIT	Ordinary Bitter	10 Litres	1.05	1.012	4.89	31.64	10.95 °L	364	0
Author: Boil Size: 10 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/7/2019 10:08 PM Notes:
Awesome Recipe	American Light Lager	25 Litres	1.049	1.012	4.87	0	3.57 °L	364	0
Author: Jallabiff Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 2.7 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: 10/18/2018 9:08 PM Notes:
Pils Korgelia	No Profile Selected	20 Litres	1.045	1.008	4.87	31.69	3.17 °L	364	0
Author: Per_Inge Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2018 7:52 AM Notes:
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