Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mangrove Jack’s Passion & Peach Cider	Fruit Cider	23 Litres	1.027	1.002	3.21	0	0 °L	611	1
Author: AnokaBrewer Boil Size: 23.5 Litres Boil Time: N/A Boil Gravity: 1.026 Efficiency: 80 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: 7/9/2021 5:53 AM Notes: Kit purchased from Midwest Supplies. It is a simple kit where you add the fermentables to the sanitized carboy and top up with water. No boiling required. The only thing you need to add is 1 KG of sugar. I used cane sugar.
Awesome Recipe	No Profile Selected	372 Gallons	15.791	4.111	6.35	0	0 °L	66	0
Author: 1852 Brew Co Boil Size: 341 Gallons Boil Time: 60 Boil Gravity: 17.1 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: 12/20/2023 12:35 AM Notes:
Creamsicle Seltzer	No Profile Selected	5 Gallons	1.048	1	6.34	0	0 °L	131	0
Author: Whiskey Tango Boil Size: 2 Gallons Boil Time: 10 Boil Gravity: 1.121 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: 6/15/2023 9:56 PM Notes: Add sugar to boiling water and boil for 10 minutes Cool and add yeast nutrient and yeast 2 weeks in the primary Soak orange zest and scraped and cut up vanilla bean in vodka for 24 hours Rack to secondary and add orange zest and vanilla bean
Hard Root Beer	No Profile Selected	5 Gallons	1.046	1	6.05	0	0 °L	99	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 4/10/2023 2:03 AM Notes:
The Clonker Apple Cider	No Profile Selected	90 Litres	1.054	1.005	6.38	0	0 °L	472	1
Author: Wazza Boil Size: 90 Litres Boil Time: N/A Boil Gravity: 1.054 Efficiency: 100 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: 10/19/2022 9:21 AM Notes: Approx 200kg of apples sourced (cookers and eaters in approx 50/50 proportion). Adjusted the recipe down to 104 Kg so that the correct starting gravity was reached for the 90 litre volume. Pectolase used for clearing 1 campden table (crushed) per 12 litres of pressed juice
Black Viking Rose Seltzer	No Profile Selected	5 Gallons	1.047	1	6.14	0	0 °L	370	0
Author: RustyBarrelHomebrewing Boil Size: 5 Gallons Boil Time: 3 Boil Gravity: 1.047 Efficiency: 100 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: 5/9/2022 7:59 PM Notes: Black Viking Rose Seltzer Test Batch. Brewed 3/24/2022 OG 1.047 FG 1.005 ABV 5.5% On brew day started with 5 gal distilled water. Heat up 2 gals to 180 and added 1oz pack of White Labs Seltzer Max nutrient pack (link below). Combine that back with the other 3 gal and chill if needed down to 90 degrees, then pitch yeast. For this batch I used reused lutra yeast so yeast count is not precise, used about 3 spoonfuls worth of slurry. At high krausen added the fruit, which was store bough frozen berries, thawed and blended in the blender into a puree. Overall, fermentation went slower than expected, it took about two weeks before I called it done at 1.005. Normally seltzers should finish at 1.000 but I am assuming the fruit had some residual sugars/gravity causing it to not ferment all the way down. The high FG and slow ferm could also possibly be from a low pitch rate. Also some colleagues messaged saying it could possibly be caused by a pH imbalance (did not take any pH readings). Another colleague said to use more nutrient than recommended by White Labs. The rose water extract (link below) is really strong and can come across as soapy if overdone. I tested drops in the glass off the tap and determined one drop per 16oz pour was about right. Added 30 drops to the keg before canning. I realize this is very imprecise especially for scaling. It registered as 0g on my scale and imperceivably small volume in my measuring cup. Carbonation was also not measured well, just added co2 until it seemed right. I think standard for seltzer is between 2.8-3.0 volumes. Resources : * White Labs Seltzer Max : https://www.whitelabs.com/enzymes-nutrients-detail?id=236&type=ENZYMENUTRIENT#:~:text=SeltzerMax%E2%84%A2%20has%20been%20optimized,with%20organic%20sources%20of%20nitrogen. * Nielsen-Massey Rose Water Extract : https://www.amazon.com/gp/product/B00194BI4I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Strawberry Raspberry Rose Seltzer	No Profile Selected	5 Gallons	1.047	1	6.14	0	0 °L	486	0
Author: RustyBarrelHomebrewing Boil Size: 5 Gallons Boil Time: 3 Boil Gravity: 1.047 Efficiency: 100 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: 3/24/2022 2:43 PM Notes: =================================== 4/24/2022 I kegged this Tuesday 419 from hot with no gelatin. Next day it was pouring with floaters so Wednesday 420 i transferred out of keg and made a make shift filter although not much seemed to get caught I wonder if the floaters were just a few in the first pour. Anyway rekegged it it was 1005 and shook the keg to carb and went on to can. Not sure the carb level but it was on the light side. Also added the rose water extract but have no good idea how much. I did one drop per 16 oz sample so in the end I added 35 drops to a measuring cup but it was immeasurable in the cup and the scale said 0g. So need to figure that out. The cans came out nice tho the rose water could be turned up slightly for experimentation purpose and carb level as well. =================================== 4/14/2022 brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago. pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk. anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation. on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes. i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg.... ...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight. =================================== 3/24/2022 initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.
Fall Beer 2.0	Dunkles Weissbier	5 Gallons	1.054	1.008	6.14	16.3613	0 °L	298	1
Author: McBrewer_13 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 10/1/2021 7:55 PM Notes: Cut cara III in half, from 8 to 4 oz
Pre-Saison Friendly	Saison	17 Litres	1.057	1.009	6.3	28.5093	0 °L	505	1
Author: 52Brum Boil Size: 23 Litres Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 9/4/2021 7:55 AM Notes: Star anise 1 crushed Pink Peppercorns 20 cracked Both in 30min before end of boil and drained
Awesome Recipe	No Profile Selected	8 Litres	1.048	1	6.3	0	0 °L	241	0
Author: Rokeby Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.038 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: 7/12/2021 9:32 PM Notes:
Apple Pineapple Ginger Cider	Fruit Cider	11 Litres	1.046	1	6.1	0	0 °L	1.2K	0
Author: Vehagn Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.046 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: 6/7/2018 2:09 PM Notes: 6 x Synnøve: RÅ Epler (Delicious Golden) - OG: 1.049 pH: 3.66 1 x Bama: Eplejuice - OG: 1.048 pH: 3.46 2 x Cevita: Helt Naturlig Eplejuice m/ Ingefær - OG: 1.042 pH: 3.42 1 x Cevita: Helt Naturlig Ananas m/ lime - OG: 1.044 pH: 3.60 1 x BaRe: 100% Juice Ananas (Costa Rica) - OG: 1.048 pH: 3.70 OG: 1.046 pH: 3.61
Seltzer Trial	No Profile Selected	12 Litres	1.048	1	6.3	0	0 °L	201	0
Author: Exale Boil Size: 12 Litres Boil Time: 10 Boil Gravity: 1.048 Efficiency: 83 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: 4/2/2021 8:56 AM Notes:
Cranberry Cider	Fruit Cider	5 Litres	1.048	1	6.31	0	0 °L	281	1
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BrownSugar Priming Amount: 49.6 g Creation Date: 1/27/2021 6:04 PM Notes:
Awesome Recipe	No Profile Selected	5 Gallons	1.062	1.015	6.06	0	0 °L	181	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 9/29/2020 2:19 AM Notes:
Awesome Recipe	No Profile Selected	5 Gallons	1.062	1.015	6.06	0	0 °L	197	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 9/29/2020 2:17 AM Notes:
Hhhhh	Common Cider	7 Litres	1.033	1.008	3.29	0	0 °L	167	0
Author: Boil Size: 10 Litres Boil Time: N/A Boil Gravity: 1.023 Efficiency: 65 Mash Thickness: 2.5 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: 12/16/2019 10:36 PM Notes:
Its All Peachy Cider	Common Cider	3 Gallons	1.05	1.004	6.05	0	0 °L	591	1
Author: CoreBomb Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.15 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 6.32 psi Creation Date: 12/6/2019 9:31 PM Notes: 2.5 gallons unpasteurized apple cider poured into 3 gallon carboy. half gallon of peach puree added along with enough cane sugar or brown sugar to bring mixture to 1.050%. Crushed campden tablets added and mixed after 24 hours pitch yeast 2 weeks primary @ 65 to 70 degrees 1 week secondary, rack to keg and condition at 50 serve whenever the taste is right for you
Harvest Cider	Common Cider	2.5 Gallons	1.05	1.002	6.35	0	0 °L	260	0
Author: Boil Size: 2.5 Gallons Boil Time: N/A Boil Gravity: 1.05 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2019 3:09 AM Notes:
Cider	Common Cider	11 Litres	1.057	1.009	6.33	0	0 °L	189	1
Author: Crafty Macgyver Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: -0.83 bar Creation Date: 6/19/2019 9:04 AM Notes:
Awesome Recipe	American Light Lager	1 Gallons	1.046	1	6.05	0	0 °L	169	0
Author: Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 12/29/2018 7:15 PM Notes:
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