Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Schwarzbier	Schwarzbier	150 Gallons	1.047	1.012	4.59	0	28.31 °L	79	0
Author: Ombank Boil Size: 165 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 85 Mash Thickness: 1.3 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: 3/16/2026 8:35 PM Notes: IMPORTANT: 3 lbs Carafa III dehusked added to mash tun during sparge. 15 lbs cold steeped and added directly to kettle. NO CARAFA ADDED TO MASH ITSELF BEFORE SPARGE
Adeena SMaSH	Blonde Ale	6 Gallons	1.046	1.009	4.83	23.1	3.43 °L	79	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2026 9:07 PM Notes:
Limey C¥n^	International Pale Lager	12 Gallons	1.047	1.011	4.83	22.79	3.12 °L	79	0
Author: SaintTone Boil Size: 15.38 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 55 ° F Priming Method: co2 Priming Amount: 10.16 psi Creation Date: 6/16/2026 3:24 PM Notes: Zest 6 limes at flameout.
Lee's Island Schlitz	American Light Lager	5.5 Gallons	1.045	1.008	4.86	24.64	3.13 °L	79	0
Author: Mike at Bay Boil Size: 7.35 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2026 12:13 PM Notes: First time doing Iodine test and waited for full conversion that ran the mash to 90 mins. Had planned for 60 mins. as usual. The long mash resulted in a higher pre-boil gravity of 1.041 so I did a dilution calc and added a gal. to get my numbers back on target. I expect this to have an impact on hop flavor. Next version I will check gravity throughout the mash and mash to target PB gravity.
Pete's Burton Bitter	Best Bitter	24 Litres	1.045	1.01	4.49	32.83	8.53 °L	79	0
Author: Stressman Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 78 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 5/28/2026 11:02 AM Notes:
Doghouse English Porter V 1.1	English Porter	5.5 Gallons	1.051	1.017	4.68	27.99	26.41 °L	79	5
Author: Jim Boudreaux Boil Size: 6.45 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: BelgianCandySyrup Priming Amount: 4.4 oz Creation Date: 5/18/2026 11:21 PM Notes: Version 1.1 (English Porter) This beer is brewed with a thicker mash (1.7 qt water/lb of grain). At the end of the mash, with the grain basket drained and hanging on the side on the kettle (inside wall), treated brewing water (sparge water) is poured on the top of the grains, and this drains into the wort. Water is added until the pre-boil volume (6.45 gal) is reached. STRIKE WATER Distilled water with specified salt additions. Amount initially added: 6.1 gallons. YEAST Using White Labs WLP002. The most yeast that could be contained in the pouch (very fresh) would be 150 billion cells. Create a 2 liter starter, then save a little bit of yeast cells for preparing frozen test tubes for creating a new culture later. You will have at least 179 billion cells remaining in the flask for pitching. MASHING Mash in at 153° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH. If it is quite below (below 5.17), keep in mind that comparisons have shown that my system and brewer's friend calculate pH about 0.07 points below what it really is. Trust your pH meter! REGULAR MASH Mash for 75 minutes at 153° F, checking pH and gravity to determine if it is necessary to mash longer than 75 minutes. Mash pH may be 0.07 higher than the measure predicted by Brewer's Friend. Pre-Boil Gravity should be at or near 1.041. Check pH, and adjust. If gravity is not at or near 1.041, mash longer. MASH OUT Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration. RAISING THE GRAIN BASKET Turn off recirculation. Raise the grain basket and hang on side of kettle as usual. Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve. RECIRCULATION OVER GRAINS Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate. SPARGE/RINSE WATER Stop the pump, and pour the 1.3 gal 168° F brewing water over the grains. Allow to flow through the grains and drain into the pot. Allow basket to drain, then remove basket to hang on a bucket. Use the amount of sparge water needed to bring pre-boil volume to 6.45 gallons. DRAINING GRAIN BASKET Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle. Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle. RAMPING UP TO A BOIL Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample or measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil. BOIL 60 minute boil, with these hop additions: Addition 1: 1.2 oz Kent Goldings - beginning of boil Addition 2: 0.5 oz Kent Goldings - 10 minutes of boil time remaining. WHIRFLOC TABLET Add with 10 minutes remaining in the boil WHIRLPOOL Regular whirlpool, 15 minutes, no hop additions CHILLING Using the Blichmann Terminator to bring the wort temperature to as low as the tap water will bring it. Then, use a recirculating ice water setup to bring it down further, to around 60° F. At this time, start the process of inline oxygenation and transfer to the fermentor. TRANSFER TO FERMENTOR Transfer to the Fermonster fermentor. When just a little reaches the vessel, add the White Labs Zinc Buddy product. Continue the transfer until volume is 5.5 gallons, running the flow of O2 at a level that bubbles, but does not foam up. PITCH YEAST When the Fermonster is in the cooler, and temperature is set at 65° F, add the White Labs WLP002 English Ale yeast. This strain is known for being highly flocculent, so take care to GENTLY swirl the fermenter each day. ALSO ADD THE FERMAID YEAST NUTRIENT TO THE YEAST BEFORE ADDING TO THE WORT. FERMENTATION IN CHEST FREEZER Conduct fermentation at 65° F, THEN after 3-4 days allow temperature to rise to 68 deg F to finish. Via TILT readings, when the gravity hasn't dropped for 3 days, fermentation is finished. POST FERMENTATION Transfer via low oxygen uptake method to 5 gal keg that has been purged of O2. Purge took place by completely filling the tank with dechlorinated water and adding Star Sans to make 5 gallons, then pumping out the sanitizer with CO2 pressure to remove all the O2 present in the keg. Now, weigh the empty keg. Transfer the beer to the keg. Weigh the keg, subtract the weight of the empty keg to determine the volume of beer present. When this is done, quickly open the lid, add the appropriate amount of priming sugar (Belgian Candi Sirop) and 1.5 g Lallemand CBC-1 priming yeast. Purge the head of the keg with CO2, then close the lid. Use C02 to purge the headspace of the keg of O2 by connecting the CO2, then purge the headspace again, opening the purge valve on the lid to let pressure escape. GENTLY rock the keg sufficiently to completely mix the sugar and yeast, then store at 68° deg F for 10 days to carbonate. POST FERMENTATION DATA At the end of primary fermentqtion, measurements were taken when gravity reached 1.013 and remained for 3 days. pH: 4.19 FG: 1.013 (0.4 pts lower than predicted by Brewer's Friend) Color: Medium brown Appearance: clear
Caresse Du Printemps - West Coast IPA	American IPA	1000 Litres	1.045	1.008	4.81	53.25	7.13 °L	79	2
Author: La Lège Boil Size: 1028.55 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 64 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.87 bar Creation Date: 5/15/2026 2:48 PM Notes:
Pale American Ale	American Pale Ale	5.5 Gallons	1.049	1.012	4.8	33	7.44 °L	79	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 2 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: 4/2/2026 5:39 PM Notes:
Sunshine	Weissbier	5 Gallons	1.049	1.012	4.81	17.42	3.48 °L	79	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 51.65 psi Creation Date: 3/23/2026 6:26 PM Notes:
Kolsch - Grga	No Profile Selected	38 Litres	1.051	1.012	5.1	33.05	3.49 °L	79	0
Author: JureGregu Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 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: 3/17/2026 8:29 AM Notes:
APA	American Pale Ale	1180 Litres	1.052	1.013	5.04	0	5.84 °L	79	0
Author: Boil Size: 1050 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 81 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: 11/4/2025 9:00 PM Notes:
H&T Puffer Ver03	Scottish Export	2 Gallons	1.046	1.012	4.56	27.82	15.77 °L	79	1
Author: Brian W Boil Size: 4 Gallons Boil Time: 120 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 1.75 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: 3/10/2026 3:00 AM Notes:
Munich Dunkel	Munich Dunkel	5.5 Gallons	1.05	1.014	4.73	19.85	18.74 °L	79	0
Author: Guthrie & Grain HBE Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.75 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: 3/1/2026 7:33 PM Notes: Mash at 150F for 60 minutes. Mash out and sparge at 168F. 90 minute boil. Add hops at 60 minutes. Pitch yeast at 65F. Lower to 52F once fermentation begins. Hold for 14 days. Slowly raise for diacetyl rest. Transfer and lager at 36F for 1 month or longer.
Big Red Graduation	American Amber Ale	5.5 Gallons	1.046	1.011	4.61	33.28	16.14 °L	79	0
Author: Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: dme Priming Amount: 7.3 oz Creation Date: 2/24/2026 7:18 PM Notes:
English Pale-ish - Jester	Standard/Ordinary Bitter	250 Gallons	1.051	1.013	5.03	35.79	8.04 °L	79	0
Author: efeely@brewhousefamily.com Boil Size: 275 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 1.75 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: 2/20/2026 8:12 PM Notes:
American Pale Ale	American Pale Ale	21 Litres	1.045	1.009	4.7	23.64	6.05 °L	79	1
Author: Boil Size: 25.75 Litres Boil Time: 15 Boil Gravity: 1.037 Efficiency: 55 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 35 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2026 2:26 PM Notes:
Irish Red Ale	Irish Red Ale	5.5 Gallons	1.047	1.009	5	35.27	14.59 °L	79	1
Author: Boil Size: 7.46 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 1.8 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: 2/8/2026 4:03 PM Notes:
SCHWARTZER BLACK	Munich Dunkel	27 Litres	1.043	1.007	4.76	32.03	13.8 °L	79	0
Author: Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2026 5:24 AM Notes:
Irish Del Pienta	Irish Red Ale	500 Litres	1.043	1.007	4.77	16.78	13.14 °L	79	0
Author: Boil Size: 530 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 3.2 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: 1/29/2026 12:26 AM Notes:
Cloudinson	Specialty IPA: New England IPA	23 Litres	1.049	1.013	4.68	60.83	3.09 °L	79	0
Author: Alex Àlmeida Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 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: 11/9/2025 11:52 PM Notes:
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