Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Apple And Blackberry Wine	No Profile Selected	21 Litres	1.073	1	9.6	0	0 °L	178	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.14 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2021 8:13 PM Notes:
Small Starter Whiskey	No Profile Selected	1 Litres	1.096	1.024	9.45	0	0 °L	75	0
Author: SlyBrewer Boil Size: 1 Litres Boil Time: 60 Boil Gravity: 1.096 Efficiency: 80 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: 9/2/2023 3:59 AM Notes:
Awesome Recipe	No Profile Selected	22 Litres	1.07	1	9.16	0	0 °L	78	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A 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: 7/10/2023 7:15 AM Notes:
Persimmon Simple Syrup	Munich Helles	1 Gallons	1.072	1.001	9.37	0	0 °L	131	0
Author: T2 Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2023 11:26 AM Notes:
Hard Seltzer	No Profile Selected	3 Gallons	1.049	1	6.44	0	0 °L	104	0
Author: schnauzerbrews Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.3 oz Creation Date: 12/21/2022 4:57 PM Notes: 1 week soak in chopped up mangoes 1 week soak in chopped up watermelon 1/2 cup sugar before bottling mango 1 cup sugar before bottling watermelon
Sugar Wash	No Profile Selected	8 Gallons	1.069	1	9.06	0	0 °L	126	0
Author: Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.184 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: 11/4/2022 6:43 PM Notes:
Kale Wash	No Profile Selected	26.8 Litres	1.072	1	9.4	0	0 °L	314	0
Author: Boil Size: 26.8 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 2.7 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: 10/22/2022 9:14 AM Notes: Kale neutral. 25L wash 100g kale, blended with water 5kg white sugar 90g bakers yeast I just chuck it in together to melt sugar, then add yeast at around 35c. Should start at 1080 and regularly finishes at 0989. It will clear to almost translucency. Sizes 9.6L 18.2L 26.8L - 125g Kale 1kg cane sugar = 1.2l 5kg sugar = 6l 2 stages 2.5kg made up to 17l with 60g yeast and all the kale juice then after 3/4 days add remaining sugar and yeast (rehydrated) to make up to 27l. Whisk liquid well at both mixes
Äpple Cider	Fruit Cider	12 Litres	1.058	1.009	6.52	0	0 °L	363	0
Author: Anddan1106 Boil Size: 12 Litres Boil Time: N/A Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 3.65 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: 10/9/2022 8:33 PM Notes:
Pinot Gregio	Apple Wine	22.5 Litres	1.072	1.001	9.29	0	0 °L	399	1
Author: BurlIves Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.081 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2022 7:26 AM Notes: Youngs U Brew 7 day kit from UK
Peach Wine	No Profile Selected	1 Gallons	1.066	0.996	9.23	0	0 °L	271	0
Author: Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.066 Efficiency: 60 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: 8/17/2021 12:05 AM Notes:
Strong Ginger Beer	Spice, Herb, or Vegetable Beer	2 Gallons	1.092	1.023	9.06	0	0 °L	2.3K	4
Author: McGnar Boil Size: 2.2 Gallons Boil Time: 15 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2016 8:11 PM Notes: Red Star Cotes des Blancs Yeast - 1 packet dissolved in 50ml 100F water
Banfig	No Profile Selected	10 Litres	1.097	1.024	9.55	0	0 °L	171	0
Author: Boil Size: 10 Litres Boil Time: N/A Boil Gravity: 1.097 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2021 10:28 PM Notes:
Pops Cider (Common Apple Cider)	Common Cider	10 Litres	1.075	1.004	9.32	0	0 °L	263	1
Author: Papini Boil Size: 30 Litres Boil Time: N/A Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.08 bar Creation Date: 12/15/2020 4:59 PM Notes: 16 kg de Maça Fuji. Suco das maças extraidas com centrifuga. Obtendo 9 litros de suco da fruta. Fermento hidratado com 100 ml de água mineral. Fermentação num galão de 10 litros em temperatura ambiente. Atenuação total em X dias. Maturação: 2 semana em temperatura ambiente 1 semana a 5°C ou até limpidez total da Sidra. OG = 1.068 FG = 998 ABV = 9,8
Cherry Bomb	No Profile Selected	5.5 Gallons	1.072	1.001	9.29	0	0 °L	193	0
Author: Nick C Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.132 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: 1/28/2020 1:44 AM Notes:
Sauv Blanc 2019	Alternative Sugar Beer	1300 Litres	1.092	1.021	9.28	0	0 °L	243	1
Author: bezuidenhout Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.5 Efficiency: 35 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2019 11:40 AM Notes:
Awesome Recipe	American Light Lager	70.5 Gallons	1.073	1	9.54	0	0 °L	165	0
Author: Boil Size: 70.5 Gallons Boil Time: N/A Boil Gravity: 1.073 Efficiency: 75 Mash Thickness: N/A 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: 12/18/2018 5:33 PM Notes:
Dusty's Cider	Common Cider	5 Gallons	1.05	1.001	6.48	0	0 °L	711	2
Author: Dustydust Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 14.89 psi Creation Date: 8/28/2018 5:47 AM Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing. - add crushed campden tablets 24 hours prior to yeast pitch. - add pectic enzyme when adding campden tablets - Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider. - After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed). Oxygenated cider with pure O2 for 1min 10 sec. Yeast: Red Star Premier Blanc in 5 gal - 1.048 OG Mangrove Jack M02 in 5 gal - 1.05 OG Apples gathered on 8/25/2018 Cider pressed on 8/26/2018 Packaging - Kegging ONLY NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor. - add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth. - Wait at least 12 hours. - add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation. - Wait at least 24 hours. 48 hours is ideal. - Transfer cider to a keg. - Purge oxygen from headspace. - Remove a sample of cider and add apple juice concentrate until you're happy with the flavor. - Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little. - carbonate to desired levels Very good read on backsweetening - http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/ 8/23/2019 tasting notes: I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed. The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
Awesome Recipe	Fruit Beer	6.5 Gallons	1.071	1	9.29	0	0 °L	316	0
Author: Boil Size: 10 Gallons Boil Time: 75 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 78 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2018 8:48 PM Notes:
Plum Wine	American Light Lager	5.5 Gallons	1.094	1.023	9.24	0	0 °L	789	0
Author: JDH Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.172 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2016 3:30 AM Notes:
Mint Julep Starter	American Light Lager	0.5 Gallons	1.092	1.023	9.08	0	0 °L	911	0
Author: mpi Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.092 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: 9/16/2016 7:08 PM Notes: start with 2 cups water, 1/2 cup sugar, 1 lime = 9.08% every few days, add 1/2 cup water, 1/4 cup sugar, 1 lime ---continual movement up in volume, ABV stays same.
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