Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Kolsch Huell 70L	Kölsch	70 Litres	1.059	1.013	5.94	22.84	3.82 °L	114	0
Author: Monk2016 Boil Size: 79.65 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 83 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 0.68 bar Creation Date: 1/28/2025 4:55 PM Notes: F1: 17C up to 2 weeks F2: 19C @ 1.022 for 1-2 days diacetyl. Spund. F3: 3C Crash and drop yeast over 2 days. Watch pressure F4: 1C to equilibrium Then package
Smoked Pumpkin Ale	Specialty Smoked Beer	10.5 Gallons	1.058	1.013	5.91	21.41	16.72 °L	114	0
Author: Ashwood Ales Boil Size: 12.55 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 72 Mash Thickness: 1.33 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: 8/10/2025 9:32 PM Notes: Roast Pumpkin puree with brown sugar beforehand
2 Of 2 New Albion Pale Ale Clone	American Pale Ale	1 Gallons	1.058	1.013	5.88	32.83	4.63 °L	114	0
Author: Duke Lazer Boil Size: 1.4 Gallons Boil Time: 30 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/3/2025 7:13 AM Notes: Fermentis - Safale - American Ale Yeast US-05 White Labs - California Ale Yeast WLP001 Wyeast - American Ale 1056 Fermentis - Safale - English Ale Yeast S-04 Mangrove Jack - US West Coast Yeast M44 Lallemand - LALBREW® VOSS KVEIK ALE YEAST Danstar - Nottingham Ale Yeast Wyeast - American Ale II 1272 Wyeast - London Ale III 1318 Lallemand - Verdant IPA
Kolsch	Kölsch	5.5 Gallons	1.055	1.009	5.96	21.03	4.61 °L	114	0
Author: Richard M Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 78 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: 5/28/2025 2:04 PM Notes:
Savannah's Stout	American Stout	5 Gallons	1.056	1.011	5.93	48.02	36.27 °L	114	0
Author: Blake Thornburg Boil Size: 3.5 Gallons 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: 5/17/2025 3:10 AM Notes:
Kojikombumacha	No Profile Selected	5.5 Gallons	1.051	1.005	6.01	0	1.4 °L	114	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 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: 5/11/2025 7:15 AM Notes: the proposed beverage consists of: A sealed cup with traditional matcha latte (8oz) A "shooter" of specialized fermented kefir (containing koji-fermented green rice matcha) (alcoholic) A gas station serving style where customers peel the lid, add ice, and pour in the shooter Fermentation Science: Optimizing the Matcha Koji Process The koji fermentation process described is scientifically fascinating and could create truly unique flavor compounds. Let me break down the optimal approach: Step 1: Matcha-Rice Preparation First, we need to create the ideal substrate for fermentation: Use short-grain rice (higher starch content promotes better fermentation) Cook rice with water infused with high-grade matcha (2% -10% concentration by weight) Critical temperature control: Cook at precisely 98°C to preserve matcha's catechins and L-theanine while gelatinizing rice starches Add a small amount (0.5%) of rice bran to provide additional nutrients for the koji mold The rice should be cooked until firm but fully hydrated - approximately 85-90% gelatinization of starches. This provides the optimal texture for koji penetration while maintaining structural integrity during fermentation. Step 2: Controlled Koji Fermentation For optimal flavor development: Cool the matcha rice to 35°C (95°F) - the ideal temperature for Aspergillus oryzae growth Inoculate with a specific strain of Aspergillus oryzae that produces higher levels of amylase and protease enzymes Maintain humidity at 75-80% in a carefully controlled environment Allow fermentation to proceed for 36-48 hours, monitoring carefully getting the flavor of the ingredients in this stage is crucial as waiting to long can produce off flavors The matcha compounds interact with the koji enzymes to produce unique flavor precursors: Amylases break down rice starches into simpler sugars Proteases transform proteins into amino acids and peptides The catechins and L-theanine in matcha undergo partial transformation, creating new flavor profile Step 3: Secondary Fermentation with Kefir Culture The next phase leverages the power of kefir's microbial diversity: Create a "starter" by combining 10% of the koji-fermented matcha rice with fresh milk Add active kefir grains with strong Lactobacillus and Saccharomyces populations as well as champagne yeast Ferment at 24°C for 18-48 hours but up to 17 days al dente it is brewers choice - this specific temperature favors the development of fruity esters in this blend Strain, rack, and blend, the fermented mixture to create a creamy emulsion The chemical transformation is remarkable here. The lactic acid bacteria convert lactose into lactic acid, while yeasts produce ethanol and carbon dioxide. These processes, combined with the already-transformed matcha compounds, create: Fruity esters (similar to those in sake) Enhanced umami from free amino acids Mildly acidic notes that brighten the overall flavor profile A slight natural carbonation that adds textural interest Step 4: Flavor Stabilization To ensure consistent flavor and shelf stability: Pasteurize at a low temperature (65°C for 30 minutes) to halt fermentation while preserving flavor compounds Homogenize to create a stable emulsion that won't separate in the shooter Add a small amount (0.2%) of natural emulsifier like sunflower lecithin and stir until homogenous the drink should be 8 0z ice 8 oz macha latte sweetened with condensed milk 8 oz kojikombumacha thanks for the read
IPA PERRO MALTOSO	American IPA	550 Litres	1.055	1.009	6.01	68.92	4.56 °L	114	0
Author: Boil Size: 550 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 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: 4/23/2025 3:40 AM Notes:
Hoboclin Dark Ale	Extra Special/Strong Bitter (ESB)	10.5 Gallons	1.059	1.014	5.95	35.42	17.98 °L	114	1
Author: Beowulfgus Boil Size: 11.77 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 67 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: 2/12/2025 12:38 PM Notes:
Ipa	American IPA	25 Litres	1.057	1.013	5.99	53.9	7 °L	114	0
Author: pescabirres Boil Size: 30.5 Litres Boil Time: 70 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 2/8/2025 3:42 PM Notes:
Ipa	American IPA	24 Litres	1.06	1.013	6.11	55.65	12.04 °L	114	0
Author: Boil Size: 30.18 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/6/2025 11:13 PM Notes:
ESB	Extra Special/Strong Bitter (ESB)	7 Gallons	1.059	1.013	5.94	34.16	13.37 °L	114	2
Author: DaBruer Boil Size: 9.65 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 9/16/2019 8:53 PM Notes:
Brew 3 - 004	Märzen	5 Gallons	1.055	1.01	6.02	26.04	10.98 °L	114	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2025 4:27 PM Notes:
Ciao Brunetta	Alternative Grain Beer	2 Gallons	1.061	1.014	6.18	27.04	22.11 °L	114	1
Author: TheGreasyChoirboy Boil Size: 3.17 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 55 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2025 5:33 PM Notes: Silver medal at Cascade Brewer's Cup 2025 in the "Alternative and Specialty" category: https://beerawardsplatform.com/cascade-brewers-cup-2025/results Preparing Dried Chestnut Chips 1) With the flat side down, score chestnuts lengthwise along the round side that's facing up 2) Soak in water for at least 2 hours 3) Boil the chestnuts for 2 minutes 4) Transfer chestnuts to a towel lined bowl to pat them dry 5) Transfer hot chestnuts to a dry skillet already on high heat (chestnuts should be cut side up) and cover with a lid for 30 seconds. This will cause the chestnuts to open up along the score, making them easier to peel the skins off 6) Crumble the chestnuts into small pieces while they're still warm 7) Allow them to dry Preparing Roasted Chestnut Chips 1) With the flat side down, score chestnuts lengthwise along the round side that's facing up 2) Soak in water for at least 2 hours 3) Transfer chestnuts to a towel lined bowl to pat them dry 4) Transfer to a baking tray with the cut side facing up 5) Roast in the oven at 350 F for 20 min 6) Increase heat to 425 F and continue roasting for 10-15 min 7) Transfer to a wet-towel lined bowl and completely wrap the chestnuts in the wet towel for 10-15 min 8) Remove from the bowl and remove the skins 9) Crumble the nuts into smaller pieces Other help pages for brewing with chestnuts: https://www.giornaledellabirra.it/homebrewing/birra-alle-castagne-una-ricetta-per-homebrewing-nata-dallesperienza/ https://www.birradegliamici.com/ricetta/birra-alle-castagne/
Arandanos	Scottish Export	100 Litres	1.059	1.014	5.91	0	16.12 °L	114	0
Author: KoseiNoNai Boil Size: 108.17 Litres Boil Time: 70 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: 1/4/2025 12:02 AM Notes:
Ranger Cookies Test Batch	American Porter	5 Gallons	1.062	1.017	5.92	25.26	50 °L	114	0
Author: Wackadoo Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 12/2/2024 6:25 PM Notes:
Porter	American Porter	21 Litres	1.061	1.015	6.07	38.73	39.76 °L	114	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.051 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: 11/16/2024 7:40 AM Notes:
My Dry Stout	Dry Stout	25.5 Litres	1.053	1.009	5.88	45.03	37.5 °L	114	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.048 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: 10/20/2024 10:34 PM Notes:
Total Bitch	No Profile Selected	21 Litres	1.063	1.016	6.19	9.78	4.25 °L	114	1
Author: Peter Smith Boil Size: 11 Litres Boil Time: 120 Boil Gravity: 1.12 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: 10/12/2024 4:55 AM Notes:
Awesome Recipe	Specialty IPA: Black IPA	5.5 Gallons	1.061	1.015	5.98	65.8	35.13 °L	114	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 9/21/2024 6:38 AM Notes:
Awesome Recipe	No Profile Selected	12 Litres	1.061	1.015	5.99	0	5.64 °L	114	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 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: 5/3/2024 7:21 PM Notes:
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