Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
XBEER CZECH LAGER DH	Czech Pale Lager	42 Litres	1.044	1.009	4.54	23.88	3.75 °L	1.2K	0
Author: THE ONE CERVEJARIA Boil Size: 52 Litres Boil Time: 80 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 5.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2016 12:01 PM Notes:
Strawberry Cream Ale	Cream Ale	1.75 Gallons	1.047	1.009	4.99	18.53	4.94 °L	1.2K	0
Author: Brewer Dennis Boil Size: 2.25 Gallons Boil Time: 40 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 1.3 oz Creation Date: 1/22/2023 11:32 PM Notes: Hi, all! I brewed this recipe on January 28th and it has been steadily fermenting since then. I gave a quick sniff of the airlock and got a Sulphur-like aroma. This is not surprising since it is still fermenting, and also considering that it was derived from a Belgian. I did a little bit of digging online and found some forum discussions on this subject. User jnick from "homebrew talk" contacted the owner of Omega about this and received this "Sundew can definitely kick off a ton of sulfur during fermentation (its parent strain, Belgian A, does the same thing). Give it a little more time and that should condition out. Everything else sounds on point. Let me know if you have any other questions". I normally leave my homebrews to ferment for about 2.5 - 3 weeks before cold crashing or transferring to secondary. So, in the meantime I will wait for this to finish fermenting. Expect an update by the end of next week. Best Regards! - Dennis (02/06/23) ------------------------------------------------------------------------------------------- Update! Fermentation has almost finished, and the sulphury smell is no longer apparent. I will be waiting a couple more days before racking into a secondary along with a fining agent. I plan on bottling this in about a week. Best Regards! - Dennis (2/15/23) -------------------------------------------------------------------------------------------- Update! Bottled about 2 weeks ago, I'm going to let the bottles condition for another week before transferring to the refrigerator. I opened a bottle to check the carbonation and give it a quick taste. The strawberry characteristic is very subtle, really all of the flavors are subtle. I didn't take an OG or FG recording, so I don't know exactly where issues would have arisen. I have since procured some instruments that will help with recording these variables, so all future recipes posted to brewer's friend will have better data. I'll provide a final update after conditioning is finished. Best Regards, - Dennis Gifford (3/9/2023) ----------------------------------------------------------------------------------------------- Final Update! Bottle conditioning has finished, and I pulled one out of the refrigerator last night to try. The first and most obvious thing I noticed was the very apparent Belgian-like character which is most likely due to the yeast strain being derived from a Belgian strain. Overall, the beer turned out okay, definitely not a cream ale (more like a strawberry Belgian ale). If I were to brew this again I would adjust the grain bill a little bit, use more strawberry puree, and a yeast like California ale from white labs. I definitely want to use Sundew for a different recipe in the future. Best Regards, -Dennis Gifford
"Grimm Reaper" Kottbusser	Gose	4 Gallons	1.048	1.011	4.91	15.05	2.95 °L	1.2K	0
Author: Nosybear Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 75 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: 8/23/2018 1:49 AM Notes: Lactobacillus Brevis pitched with yeast. One packet of yeast adequate for the 3-gallon recipe. This is a Kottbusser. Will ferment at 68 degrees, allowing the yeast to rise in temperature after 48 hours. Use Lacto Delbrueckii for next brew, kettle sour to pH 3.8. Modified from reference to move to a more "table strength" brew.
Brett Pale Ale	American Pale Ale	18.9 Litres	1.052	1.01	5.53	42.76	5.48 °L	1.2K	0
Author: Dean Strickland Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2018 4:30 PM Notes: Altered original recipe to lower ABV.
Citra Whit Beer	Witbier	5 Gallons	1.053	1.012	5.43	13.52	5.25 °L	1.2K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/15/2017 2:16 PM Notes:
Peanut Butter Cup	Sweet Stout	1.75 Gallons	1.064	1.022	5.54	27.37	37.83 °L	1.2K	2
Author: Jet'sBrewHouse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 1.1 oz Creation Date: 6/8/2017 11:15 PM Notes:
Luck O' The Irish - Feckin' Dark Ale - Forum Edition Kokkoeiereann	American Pale Ale	24 Litres	1.048	1.01	5	56.83	11.51 °L	1.2K	0
Author: kokkoeireann Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: white sugar Priming Amount: 90g Creation Date: 3/21/2017 4:26 PM Notes: Crystal malt 400 in real (there's no such in this prog.) 20l - mashing; 13l sparging --> 22l prim.fement. New calibration (much more water than before). Program paused, but didn't started, so "kokkoeireann rescue" loaded. New program from mash step 3 (70 degrees +20min) OG: 1.048 FG: 1.010 ABVexact: 5.0 vol% Brewing day: 28th March 2017 Fermentation with liquid yeast WLP001 California Ale Yeast direct from package to wort. (Plus Irish Yeast close to expiration date) Dry hopping after 1 week in the same tank. Bottling day: 13th April 2017 Carbonating with 117g white sugar
HEFEWeizen Seven Dogs 170121	Weissbier	45 Litres	1.052	1.014	5.03	13.41	3.53 °L	1.2K	2
Author: Manuel Miguel Boil Size: 63 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 71 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2017 2:56 PM Notes:
Rdeča Irka	Irish Red Ale	45 Litres	1.052	1.012	5.16	26	17.28 °L	1.2K	1
Author: piroman matija Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2016 8:10 PM Notes:
Amber	American Light Lager	25 Litres	1.056	1.014	5.56	0	15.86 °L	1.2K	0
Author: watt Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 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: 10/6/2016 7:28 AM Notes:
SERRANA BEER	Witbier	50 Litres	1.047	1.006	5.34	15.53	3.25 °L	1.2K	1
Author: Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 30 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2015 8:27 PM Notes:
Chad Oatmeal Stout	Oatmeal Stout	23 Litres	1.055	1.017	5.06	25.57	39.56 °L	1.2K	0
Author: Rcmac Boil Size: 27 Litres Boil Time: 75 Boil Gravity: 1.047 Efficiency: 78 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2016 10:36 AM Notes:
Brown ALe American	American Brown Ale	40 Litres	1.051	1.013	4.96	20.49	25.34 °L	1.2K	0
Author: fabriciob9 Boil Size: 68 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2016 1:31 PM Notes:
Honey My Basil	Witbier	5.5 Gallons	1.049	1.011	4.96	17.27	3.76 °L	1.2K	0
Author: jakesnake2384 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/26/2016 4:07 PM Notes:
Gronk NE IPA	Experimental Beer	25 Litres	1.049	1.013	4.75	27.79	5.29 °L	1.2K	0
Author: Dafydd Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/6/2016 10:11 AM Notes:
57 APA	American Pale Ale	15 Litres	1.044	1.008	4.66	34.67	9.57 °L	1.2K	0
Author: Sneaky Pete Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 3 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: 3/20/2016 7:30 AM Notes: Brewed 20 Mar 16
Tip-Top 7C 10L	American Pale Ale	10 Litres	1.048	1.009	5.15	29.8	6.58 °L	1.2K	1
Author: LBL Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2016 8:14 PM Notes:
Dark Extract Stout	Sweet Stout	2 Gallons	1.05	1.014	4.7	28.41	30.98 °L	1.2K	0
Author: Tollie Mitchell Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 2/26/2016 3:30 PM Notes: No Chocolate in this stout. Simplest idea is just dark extract and roasted barley. Maybe also some extra C60 or C120 and/or lactose. Dark Extract has 54% Munich 10L, 30% Base Malt 2-Row, 13% Caramel Malt 60, 3% Black Malt
SAPA	Blonde Ale	55 Litres	1.05	1.013	4.93	23.67	5.12 °L	1.2K	0
Author: pacha Boil Size: 65 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: 3 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: 12/2/2015 1:21 PM Notes:
Semargl Red Ale	Irish Red Ale	10 Litres	1.05	1.01	5.2	25	15 °L	1.2K	1
Author: JovanS Boil Size: 13.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 50 Mash Thickness: 5.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2015 12:00 PM Notes:
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