Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Nut Brown Ale	British Brown Ale	5.5 Gallons	1.054	1.012	5.5	26.49	16.32 °L	1.2K	3
Author: citizen86 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2016 3:37 PM Notes:
Castor Muncher Recipe Kit	Kölsch	5.25 Gallons	1.054	1.011	5.68	22.35	5.34 °L	1.2K	24
Author: Genus Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2020 12:05 AM Notes: Fermentation temperature is no crucial for the beer. We try to shoot for about 60 F but the provided yeast strain is very forgiving to both higher and lower temperatures. A typical fermentation will be complete in about a week but can take longer with lower temperatures. Coffee should be added to fermenter(or conditioning vessel) no more than 24 hrs before kegging or bottling, ideally at a temperature below 40F. Longer exposure to the beans can result in vegetal flavors in the beer.
Cherry Porter	Robust Porter	2.5 Gallons	1.058	1.015	5.65	33.56	27.84 °L	1.2K	0
Author: Boil Size: 4 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: N/A Creation Date: 9/19/2019 3:28 AM Notes:
Mikes NW Lager	Premium American Lager	12 Gallons	1.051	1.011	5.22	34.4	3.52 °L	1.2K	0
Author: McBeer Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 82 Mash Thickness: 1.75 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: 9/12/2018 7:04 PM Notes:
BCS - American Amber Ale	American Amber Ale	6 Gallons	1.051	1.011	5.2	28.38	12.93 °L	1.2K	0
Author: Jerda Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2018 12:49 AM Notes:
Dave’s Porter	Robust Porter	1 Gallons	1.058	1.016	5.52	27.55	50 °L	1.2K	0
Author: DaveCS Boil Size: 2.85 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 60 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: 3/1/2018 10:13 AM Notes:
Crazy Joes Spingtime Gose	Gose	5.5 Gallons	1.052	1.011	5.55	17.41	5.32 °L	1.2K	0
Author: Crazy Joe Boil Size: 7.5 Gallons Boil Time: 80 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: Bottle Conditioned Dextrose Priming Amount: 4 oz Creation Date: 12/6/2017 7:13 AM Notes: Shooting for a Slightly Hoppy, Citrusy, sour Gose for spring Normal Efficency in my setup is ~68-72%, don't know what happened with it this batch. My mash normall is 90 mins, this brew was ~60 mins due to time constraints.
Hoppy American Stout	American Stout	20 Litres	1.052	1.01	5.58	61.72	39.12 °L	1.2K	0
Author: AckwellP Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2017 1:54 PM Notes:
Tempe Closet Kriek	Lambic	5.5 Gallons	12.593	3.25	5.01	9.3	3.37 °L	1.2K	0
Author: Tempe Closet Brewery Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 10 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2016 9:50 PM Notes: Performing a Turbid Mash Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch. PROTEIN REST Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes. GELATINIZATION REST FOR RAW WHEAT Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes. FIRST TURBID DRAW Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion. MAIN MASH BETA AMYLASE REST Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour. SECOND TURBID DRAW After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion. MAIN MASH ALPHA AMYLASE REST Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour. MASH OUT Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging. After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual. The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.
Vienna IPA	American IPA	5 Gallons	1.058	1.014	5.73	58.62	9.5 °L	1.2K	1
Author: b.fjord Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 8/22/2016 4:02 AM Notes:
Gamourra American Pilsen Ale (110L)*	Premium American Lager	100 Litres	1.057	1.012	5.86	16.87	3.41 °L	1.2K	0
Author: Madeira Boil Size: 115 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2014 1:09 AM Notes: dia 05/09/2025 após fervura adicionado 15L de água gelada houve 15L de evaporação*** Brix: 13,0 - OG : 1.050 - PH:5,3 Temperatura Fermentação 15°C do dia 05set25 ao dia ??set25 Temperatura Fermentação 17°C do dia ??set25 ao dia ??set25 obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água. usado fermento W34-70 que já estava no fermentador usado 3 vez e 2 meses guardado após o último uso no próprio fermentador *Foi colocado nutrientes antes do mosto pronto. em 20 horas já estava fermentando. Temperatura do mosto pós resfriado de placas : 26,5°C dia 02/05/2025 adicionado 1.2kg açucar cristal na fervura Após fervura após fervura adicionado 17L de água Brix: 11,7 - OG : 1.048 Temperatura Fermentação 15°C do dia 02mai25 ao dia 08mai25 Temperatura Fermentação 17°C do dia 08mai25 ao dia ??mai25 obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água. usado fermento W34-70 que já estava no fermentador usado 2 vez e 5 meses guardado após o último uso no próprio fermentador não Foi colocado nutrientes antes do mosto pronto. em 30 horas já estava fermentando. Temperatura do mosto pós resfriado de placas : 26,5°C dia 19/12/2024 Antes da Fervura 118L : Brix 8.8 adicionado 2kg açucar demerara na fervura Após fervura após fervura adicionado 10L de água Brix: 11,5 - OG : 1.04714 Temperatura Fermentação 15°C do dia 19dez24 ao dia 04jan25 obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água. usado fermento W34-70 que já estava no fermentador usado 1 vez Foi colocado nutrientes antes do mosto pronto. em 12 horas já estava fermentando. Temperatura do mosto pós resfriado de placas : 26,5°C dia 15/11/2024 Antes da Fervura 65L : Brix 16 após fervura adicionado 20L de água após Fervura : No fermentador c/ água adicionado 550g açucar cristal invertido ácido lático sendo 50L Fermentador PP : Brix 11,6 SG 1.045 PH: 5,2 adicionado 600g açucar cristal invertido ácido lático sendo 60L Fermentador Inox : Brix 11,6 SG 1.045 PH: 5,0 Temperatura Fermentação 18°C do dia 15 ao dia 23 dia 23/11 baixado pra 15°C dia 23/11 Brix: 2,4 FG: 1,009 ABV:4,9% PH: 4,5/4,6 dia 07/11/2024 Antes da Fervura 65L : Brix 11,7 adicionado 1,3kg mel : Brix 13,6 adicionado 20L de água após Fervura : No fermentador c/ água 75L Brix 11,2 Temperatura Fermentação 13°C do dia 7 ao dia 15 Temperatura Fermentação 17°C do dia 15 ao dia ?? Baixar temperatura para ??°C Cold Crash Dia 16 dez 2020 50L Apa Início 7:30h Antes da Fervura 61L densidade : 1.042 Brix: 10.8 ph : 5.5 2g sulfato cálcio, 2g sal, 500mg magnésio, 500mg zinco Depois da Fervura 46L densidade : 1.048 Brix:12.4 ph : 5.5 22/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4 23/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4 26/dez add 170g Amarillo 8,5% AA YCHHOPS para 45 L de Apa sendo 3,7g por Litro. 27/dez add 1,537g manga Palmer cozida e congelada
Maris Otter-Mosiac SMASH	American IPA	5.5 Gallons	1.057	1.013	5.74	60.1	5.79 °L	1.2K	0
Author: nkgarfield Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: corn sugar Priming Amount: 3.8 oz. Creation Date: 2/16/2016 1:21 PM Notes:
Way To Amarillo	American Pale Ale	21 Litres	1.049	1.009	5.23	49.96	11.89 °L	1.2K	0
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 69 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2016 10:53 PM Notes:
Mike's Pumpkin Ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.054	1.014	5.32	30.17	15.25 °L	1.2K	0
Author: Michael Smith Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.099 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: 10/17/2015 8:30 PM Notes: Brew Date: 10/17/2015 Bottle Date: 10/07/15 FG 1.010
The Black Stig	Specialty Beer	5 Gallons	1.053	1.009	5.84	60.97	48.09 °L	1.2K	0
Author: The Red Hen Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 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: 5/8/2015 5:29 PM Notes:
15 Minute Pale Ale	American Pale Ale	3 Gallons	1.055	1.01	5.86	32.71	9.56 °L	1.2K	0
Author: pinkfloyd4ever Boil Size: 3.5 Gallons Boil Time: 15 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2015 4:35 PM Notes:
R & C Hefeweizen	Weizen/Weissbier	5.75 Gallons	1.055	1.013	5.51	12.06	3.56 °L	1.2K	3
Author: Flashcdog Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2015 6:18 PM Notes:
Best Guy Blonde	Blonde Ale	5.5 Gallons	1.05	1.011	5	25.53	4.62 °L	1.2K	0
Author: SuperCoolGuyBrewing Boil Size: 6.88 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: cane sugar Priming Amount: 4.4 Creation Date: 2/27/2015 6:14 AM Notes: clean as shit son ferment lower to get fewer esters. consider when remaking this recipe if the malt profile isn't right to do a decoction mash and try using pilsner malt instead with a 90 minute boil maybe consider playing with water chemistry if profile still isn't right with decoction "Traditionally, the mash regimen called a triple decoction required three decoctions and four temperature rests: an acid rest at 95° F, a protein rest at 121° to 131° F, a starch conversion at 150° to 158° F, and a mash-out rest at 165° to 168° F. Today the less time- consuming double- and single-decoction methods are more common. The double decoction usually starts with a temperature of 128° to 131° F that is increased to 152° to 155° F and finally 165° to 168° F by two decoctions. The single decoction requires only one decoction to raise the mash temperature either from the starting point, 128° to 131° F, to a mash-out at 152° to 155° F or from 152° to 155° F to mash-out at 165° to 168° F." consider decoction seriously seems under bittered, perhaps add slightly more. target 25 IBU mark. needs to be more robust. reduce OG /FG also reduce amount of vienna malt, giving too much character and increase crystal 15, also use unmalted wheat next time.
Easy Rye Session	American Brown Ale	5.5 Gallons	1.053	1.012	5.28	33.9	40 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 85 Mash Thickness: 1.33 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: 1/22/2015 4:21 AM Notes:
Thorn Thaler Ale	American Pale Ale	50 Litres	1.059	1.018	5.32	44.26	15.01 °L	1.2K	0
Author: foreigngreg Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2014 12:13 PM Notes:
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