Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
11. White Wing Whetoric 260616	American Pale Ale	26 Litres	1.055	1.011	5.76	42.73	4.86 °L	1.3K	1
Author: robert katt Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 64 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2016 9:27 PM Notes: 1318 / SA04 mixed pitch
Kveik Blonde	Blonde Ale	20.8 Litres	1.05	1.011	5.21	19.35	3.82 °L	1.3K	2
Author: monoclebrewing Boil Size: 8 Litres Boil Time: 45 Boil Gravity: 1.034 Efficiency: 86 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 29 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/5/2020 5:33 PM Notes: Use 30ml of yeast, not full package. If possible, pitch at 25-29 C.
Ugatem	Lichtenhainer	6.5 Gallons	1.045	1.011	4.47	8.27	3.76 °L	1.3K	0
Author: erictodd Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 78 Mash Thickness: 1.35 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: 5/17/2019 4:13 PM Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke. Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included. Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F. Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range. Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works. Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in.
Norwegian Farmhouse Ale	American Light Lager	6 Gallons	1.062	1.011	6.61	19.03	6.92 °L	1.3K	0
Author: VT_jlee Boil Size: 6.75 Gallons Boil Time: 30 Boil Gravity: 1.055 Efficiency: 95 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 95 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2018 12:10 AM Notes: Water treatment: 3g gypsum, 3g CaCl2, 2mL lactic acid TOTAL WATER NEEDED 7.28 Gallons STRIKE WATER TEMP 158 Fahrenheit TOTAL MASH VOLUME 8.12 Gallons PREBOIL WORT 6.75 Gallons POSTBOIL WORT 6.00 Gallons INTO FERMENTER 6.00 Gallons
Cashmere IPA #2	American IPA	18.9 Litres	1.07	1.018	6.86	55.21	8.14 °L	1.3K	0
Author: Cowie Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2017 9:10 PM Notes:
American Wheat	American Wheat Beer	3 Gallons	1.057	1.011	6.1	30.72	4.66 °L	1.3K	3
Author: MarylandBrewer Boil Size: 4.625 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2017 5:15 PM Notes:
NEIPA/Norwegian Farmhouse Split	American Pale Ale	5.5 Gallons	1.055	1.013	5.48	35.58	5.19 °L	1.3K	0
Author: flexmurphy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 84 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/27/2016 1:36 PM Notes: Pull off 2 gallons into no-chill cube at 0 min before adding flameout hops. Pitch Norwegian Farmhouse ale yeast into this the following morning. Pitch the rest with White Labs 007. Add first dry hop during active fermentation, and second as keg hop. Water additions: Campden tablet 1/4 tsp lactic acid 6 g gypsum 6 g calcium chloride
Hallertau Blanc Trois Vrai	Brett Beer	5.5 Gallons	1.055	1.008	6.16	69.95	3.63 °L	1.3K	0
Author: AventinusCam Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 80 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 7/4/2016 6:34 AM Notes:
Beamish-Like Stout	Dry Stout	2.5 Gallons	1.045	1.011	4.43	31.51	30.37 °L	1.3K	1
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 45 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2016 1:31 PM Notes: Idea from "The Perfect Pint" blog. 1st batch used Columbus for bittering as I had some lying around that needed using.
Baby Blonde	Blonde Ale	5.5 Gallons	1.047	1.013	4.41	15.08	3.8 °L	1.3K	2
Author: Sped Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: 4 oz Creation Date: 5/9/2012 1:25 AM Notes:
Sour Ale - Honeysuckle + Spruce	Mixed-Fermentation Sour Beer	2 Gallons	1.061	1.017	5.83	12.78	3.87 °L	1.3K	1
Author: mystikhybrid Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 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: 5/21/2016 9:14 PM Notes: Flower Yeast fermented for 12 days, ph dropped from 5 to 3.5, brix from 10 to 5. Gypsum: 1.5g Epsom salt: 0.25g Calcium chloride: 0.5g
Redback Wheat (Cheat)	Weissbier	5 Gallons	1.052	1.013	5.09	19.29	3.99 °L	1.3K	1
Author: QtAle Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2016 12:22 AM Notes: 4 lbs Bavarian Wheat DME 2 lbs Golden Light DME
RUSSIAN IMPERIAL STOUT	Russian Imperial Stout	20 Litres	1.086	1.02	8.63	94.11	44.75 °L	1.3K	0
Author: AZC Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2015 12:29 AM Notes:
Late Summer IPA	American IPA	8 Litres	1.062	1.015	6.22	65.2	12.21 °L	1.3K	0
Author: paul.eriksson@gmail.com Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2015 12:10 PM Notes:
Obsidian Stout	American Stout	21 Litres	1.079	1.016	8.19	63.88	50 °L	1.3K	1
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2015 12:33 PM Notes:
Battlestar (IIPA) Galactica	Imperial IPA	1 Gallons	1.084	1.013	9.37	103.23	9.01 °L	1.3K	0
Author: bandinii Boil Size: 1.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2014 1:12 AM Notes:
Single Hop IPA - Amarillo	American IPA	5 Gallons	1.072	1.017	7.23	27.98	16.89 °L	1.3K	0
Author: Largebrew17 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2015 12:29 AM Notes:
Tuna Beer	Witbier	21 Litres	1.44	1.048	51.34	0	13.06 °L	1.3K	0
Author: Nguyen Nat Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.5 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: N/A Priming Method: 11 Priming Amount: 1 Creation Date: 4/9/2017 11:37 AM Notes: This is demo
Saint Beauregarde's Blue Raspberry Belgian	Belgian Specialty Ale	5.5 Gallons	1.058	1.016	5.62	17.64	17.79 °L	1.3K	0
Author: imquattro Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2015 4:12 PM Notes:
Austrian Alps	Vienna Lager	5.25 Gallons	1.045	1.009	4.74	23.34	11.32 °L	1.3K	0
Author: Derrminator Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.031 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2015 11:57 PM Notes:
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