Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
#XX Westvleteren Blonde	American Light Lager	19 Litres	1.05	1.015	4.56	43.24	3.82 °L	1.1K	0
Author: Swebrewer Boil Size: 23 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 7 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: 4/13/2016 4:16 PM Notes: http://www.themadfermentationist.com/2016/04/westvleteren-belgian-blond-clone-recipe.html Originalet är en av de bästa öl jag någonsin druckit och det hade varit fantastiskt att ha en schysst kopia på fat.
The Real Bud Light Clone	Light American Lager	20.1 Litres	1.048	1.009	5.17	0	3.05 °L	1.1K	0
Author: Cooper's Brewhouse Boil Size: 25.85 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3.13 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: 3/3/2023 8:18 PM Notes:
The Hell You Say	Munich Helles	5.5 Gallons	1.054	1.01	5.75	20.66	4.53 °L	1.1K	0
Author: Boil Size: 8.32 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.74 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2021 8:57 PM Notes:
#39: Bohemian Pilsener	Czech Premium Pale Lager	5.5 Gallons	1.054	1.014	5.31	41.22	3.84 °L	1.1K	0
Author: Yeast_Whisperer Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: Forced Carbonation Priming Amount: Keg with 14.89 PSI Creation Date: 12/14/2018 9:10 PM Notes: Brewed on 10 Jun 2018 OG: 1.1.054 FG: 1.014 Attenuation: 73.2% ABV: 5.3% Compared with Pilsner Urquell - Color is nearly spot-on - Head is whiter than Urquell - Urquell has more hop aroma and flavor - Otherwise nearly identical !! Scored 39 at the 2018 Maryland State Fair (1st Place) Recipe Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26537 Fast Lager Method Source: http://brulosophy.com/methods/lager-method/ Yeast Starter = three steps to yield 451 billion cells (starting with 42 billion cells based on age of package) Step 1 = 0.7 L, Step 2 = 1.0 L, Step 3 = 1.5 L Ingredients: Weyerman floor malted Pilsner malt Starter: - Use a two step starter (start a week before brew day) -- target ~ 416 billion cells - Step 1: ~ 1 liter - Step 2: Decant, then ~ 1.6 liters - Decant before pitching Mash: - pH target is 5.3 at room temp (or 5.05 at mash temp) - pH Adjustment Notes - To derease pH by 0.1, add 0.8 ml of 88% lactic acid - To increase pH by 0.1, add 0.5 grams of pickling lime Boil Timer Settings: nE=4, AD=10, T1=90, T2=20, T3=15, T4=5 Fermentation: - Chill wort to 50 degrees - Oxygenate (lots of oxygen -- at least 90 seconds) - Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) - Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp) - Disconnect plug from cooling side of temperature controller - Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below. - Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days) - Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html - When FG is stable and no diacetyl or acetaldehyde is detected, - Reattach temperature probe from controller into thermowell - Attach CO2 tank and add 1-2 pounds of pressure - Set up a separate thermometer to monitor temperature of the beer - Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below. - When beer temp is below 50 degrees, add prepared gelatin fining - 1 tsp gelatin in 1/2 cup water, - Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst. - Let beer clarify for a few days, then package STC-1000+ Settings for Fermentation Ramp Up: SP0: 52° dh0: 36 (36 hour free-rise/ramp-up) SP1: 68° dh1: 0 STC-1000+ Settings for Fermentation Ramp Down: SP0: 68° dh0: 72 (3 day ramp-down) SP1: 32° dh1: 0 Packaging: Keg: - Transfer beer to keg - Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees - Let beer condition at 32 degrees for a couple weeks - Tap the keg Bottles: - Sanitize bottles - Add a coopers carb drop to each bottle - Add beer and cap each bottle - Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer) - Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks 15 min mash pH = 5.15 added 0.4g pickling lime 10 min mash pH = 5.28 after mach, iodine test = negative Forced ferment finished at 1.014
FAKE TAN (Blood Orange Rye Pale Ale)	American Pale Ale	21 Litres	1.052	1.009	5.6	46.45	7.96 °L	1.1K	0
Author: DerbyshireNick Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2018 6:47 PM Notes: Blood orange puree added to the primary fermentation after high krausen. Juice and zest of 4 blood oranges added toward the end of fermentation or to the keg in spice bags.
Haziran 16	American Pale Ale	24 Litres	1.058	1.014	5.76	59.52	8.26 °L	1.1K	0
Author: taskin90 Boil Size: 33 Litres Boil Time: 50 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 4 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: 12/29/2017 1:48 PM Notes:
Pilsner Bb Maya 30 Kasım	German Pilsner (Pils)	31 Litres	1.047	1.009	5.01	32.55	2.68 °L	1.1K	0
Author: Armarir Boil Size: 40.36 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2017 10:30 AM Notes:
Hoppy AMerican Wheat	American Wheat Beer	5 Gallons	1.052	1.01	5.48	47.75	5.89 °L	1.1K	0
Author: Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2016 6:00 PM Notes:
Rawnsley Belgian IPA	Doppelbock	230 Litres	1.058	1.014	5.71	40.04	5.57 °L	1.1K	0
Author: Boil Size: 265 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2016 5:04 PM Notes: mash with 150 ltrs @ 60'c for 10min add 10ltrs @ 65'c rest @ 63'c for 60min add 10ltrs @ 70'c rest @ 72'c for 10min add 10ltrs @ 78'c rest @ 78'c for 10min Lagering minimum 3 weeks @ 3'c Hoppy IPA, complex fruity flavours strong Belgian craft ale.
First Inn	Strong Bitter	4 Gallons	1.052	1.015	4.8	34.34	10.3 °L	1.1K	0
Author: Boil Size: 5.2 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: c02 Priming Amount: N/A Creation Date: 6/8/2016 5:58 PM Notes:
Smoked Raspberry Pool Ale	American Amber Ale	5 Gallons	1.047	1.013	4.45	27.54	7.66 °L	1.1K	0
Author: TFLBeer Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2014 5:59 PM Notes: OG - 1.050
Tadım Pale Ale	American Pale Ale	24 Litres	1.045	1.008	4.97	33.58	8.88 °L	1.1K	2
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2016 9:10 PM Notes:
Hoppy Amber-Extract	American Amber Ale	6 Gallons	1.052	1.01	5.57	35.09	13.3 °L	1.1K	0
Author: Brew Lab Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2016 11:08 PM Notes:
Bitter Lady	Best Bitter	25 Litres	1.042	1.009	4.33	35.98	9.82 °L	1.1K	0
Author: Jensebrygg Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 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: 2/4/2016 8:37 PM Notes:
Maibock	Maibock/Helles Bock	10.5 Gallons	1.049	1.008	5.43	30.75	7.2 °L	1.1K	0
Author: Rambrewer Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2016 3:22 PM Notes: mash a little low 149. Decocted 1.5 gal, boiled for 10 minutes, remashed for another 20 minutes. O.G. = 1.054 Alc= 7.125% F.G. = 1.016 Alc= 2% Alc= 5.125% Went to lager 2-27-2016
Gose 1	Gose	23 Litres	1.045	1.009	4.76	11.74	3.69 °L	1.1K	0
Author: Dafydd Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Batch Priming Amount: 80g Creation Date: 1/9/2016 6:58 PM Notes:
SOC Con Rasts	Weizen/Weissbier	15 Litres	1.044	1.01	4.41	8.17	3.87 °L	1.1K	1
Author: M. Joskey Boil Size: 19.5 Litres Boil Time: 65 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 4.49 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 26 ° C Priming Method: Sugar Priming Amount: 121 g Creation Date: 4/19/2015 5:27 AM Notes: 4 días de primera fermentación 121 g azúcar mascabado disuelta antes de embotellar. 7 días de segunda fermentación
BLONDE ALE N. 1	Blonde Ale	1150 Litres	1.043	1.01	4.41	16.8	3.81 °L	1.1K	1
Author: Boil Size: 1400 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2015 1:53 PM Notes:
Brown Porter Belgian Malts	Brown Porter	5 Litres	1.05	1.014	4.74	34.06	30.41 °L	1.1K	3
Author: RafaSP Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 2 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: 8/18/2014 2:38 PM Notes:
Seashore Ultra Saison	Saison	5.5 Gallons	1.055	1.016	5.05	22.81	6.87 °L	1.1K	0
Author: Guido Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 55 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: DME-Amber Priming Amount: 1 1/4 cups Creation Date: 4/29/2014 12:28 AM Notes: Brewed: 26 Jul 14 OG: 1.046 Secondary: 1 Aug 14 Bottled: 9 Aug 14 FG: 1.008
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