Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Eddie Would Go	Saison	1.25 Gallons	1.055	1.005	6.45	23.89	4.31 °L	34	0
Author: Cory Meisch Boil Size: 3.26 Gallons Boil Time: 60 Boil Gravity: 1.021 Efficiency: 70 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: 5/20/2026 4:34 PM Notes:
Delicious Citrus 2026-2	American IPA	12 Gallons	1.078	1.02	7.59	63.26	5.12 °L	34	0
Author: PHB2234 Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 85 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 30.23 psi Creation Date: 6/14/2026 9:52 PM Notes: Batch #164
Columbus Pale Ale	American Pale Ale	6 Gallons	1.056	1.012	5.74	47.64	7.81 °L	34	1
Author: catamount6275 Boil Size: 7.61 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 30 psi Creation Date: 6/10/2026 11:57 PM Notes:
German Helles	International Pale Lager	6 Gallons	1.056	1.01	6.13	27.09	4.3 °L	34	0
Author: TPH Boil Size: 7 Gallons Boil Time: 80 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2026 3:48 PM Notes:
NZ Stone Fruit Ale	Specialty IPA: New England IPA	21 Litres	1.068	1.012	7.27	38.73	5.55 °L	34	0
Author: Swelter Boil Size: 30.47 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 2.07 bar Creation Date: 6/5/2026 5:03 AM Notes: 3 ltr starter 320g dme
Frio Loco Nocturna.	Märzen	620 Gallons	13.193	3.41	5.39	11.64	15.24 °L	34	0
Author: Boil Size: 660 Gallons Boil Time: 60 Boil Gravity: 12.4 Efficiency: 80 Mash Thickness: N/A 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: 6/3/2026 12:44 PM Notes:
Zoiglbier	Pre-Prohibition Lager	6 Gallons	1.044	1.011	4.32	28.42	8.09 °L	34	0
Author: JGlow Boil Size: 5.75 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.6 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: 6/1/2026 3:35 PM Notes: Ferment at 48 and lager for 4 weeks.
Moose Drool	American Brown Ale	7 Gallons	1.057	1.015	5.47	21.95	35.28 °L	34	0
Author: BIG DOG ALES Boil Size: 9.21 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 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: 5/30/2026 7:59 PM Notes: strike water 165 (6.75 gallons 1.75 thickness) circulate until 163.5 degrees mash in to target 152 - hold 50 minute - recirculate untill clear at 50 minutes add 2 qt boiling water to bring mash to 156 hold for 20 minutes at 70 minutes add 4 qts boiling water to bring mash to 158 hold for 20 at 90 minutes fly sparge 2.25 gallons ( bring Ph to 5.5-6 ) collect 8.5 gallons to boil pre boil 1.040 boil 90 minutes add 10 - 12 oz DME mid way through boil to 7.25 gallons OG 1.057 transfer to primary target temp of 69*
Farmhouse 250	British Golden Ale	31 Gallons	1.044	1.011	4.37	21.33	3.1 °L	34	0
Author: Arrogant Goat Boil Size: 33 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 5/24/2026 11:25 AM Notes:
13. Zains Big Fat Wedding 230526	Sweet Stout	23.5 Litres	1.068	1.022	5.94	16.08	30.43 °L	34	0
Author: robert katt Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 82 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/24/2026 6:45 AM Notes:
Unopar Atividade Prática	British Golden Ale	15 Litres	1.05	1.008	5.42	35.19	3.94 °L	34	0
Author: PauloRBJ25 Boil Size: 20.95 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2025 5:17 PM Notes: This recipe was exported from https://brewgr.com.
Bohemian Pilsner	Czech Pale Lager	21 Litres	1.056	1.013	5.55	35.33	4.12 °L	34	0
Author: DaveyH Boil Size: 28.3 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 67 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: 5/20/2026 3:46 PM Notes:
Foreign Export Stout	Foreign Extra Stout	21 Litres	1.068	1.016	6.77	56.16	34.38 °L	34	0
Author: Piet Vanhaelst Boil Size: 25.82 Litres Boil Time: 70 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 4.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.95 bar Creation Date: 5/19/2026 10:13 PM Notes:
Doghouse English Porter SNP	English Porter	5.5 Gallons	1.047	1.015	4.28	25.62	26.41 °L	34	0
Author: Jim Boudreaux Boil Size: 6.45 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 69 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: 3 oz Creation Date: 5/18/2026 11:21 PM Notes: Version 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 the hop addition for the entire boil. When 10 minutes remain, add the Whirfloc tablet. 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 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.
Awesome Recipe	Specialty IPA: New England IPA	131.75 Gallons	1.063	1.016	6.19	33.98	3.91 °L	34	0
Author: Boil Size: 139 Gallons Boil Time: 90 Boil Gravity: 1.06 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: 5/17/2026 5:41 PM Notes:
Bell James Australian Sparking Ale V1.3	Australian Sparkling Ale	49 Litres	1.051	1.011	5.22	39.03	5.68 °L	34	1
Author: NattyJ Boil Size: 61.79 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 5/13/2026 11:28 PM Notes: Classic Australian Sparkling Ale using Collected Coopers yeast built up. V1.1 This is the same as V1 except increased Boil Addition Hops by 50%. V1.2 Added more POR at 5-10 minute mark V2 had the same recipe as V1.2 BUT due to availability Pilsner Malt was used instead of Aussie Ale Malt V1.3 - Adding a small amount dextrose to dry it out a bit more and also lowering mash temp to 64c for the same reason.
Irish Stout	Irish Stout	46 Litres	1.043	1.008	4.7	40.04	32.33 °L	34	1
Author: Boil Size: 56.15 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 4.2 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: 4/28/2026 10:55 AM Notes:
Classic Porter	American Porter	5.5 Gallons	1.048	1.012	4.71	50.1857	35.24 °L	34	0
Author: Da Brewer Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.75 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: 1/14/2026 12:10 AM Notes:
Mugi No Yodare	American Porter	210 Litres	1.045	1.009	4.79	30.73	28.66 °L	34	0
Author: Jason Pollard Boil Size: 219.95 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 34 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2025 9:57 AM Notes: Use distilled water to control PH and add 5 grams of Gypsum
Awesome Recipe	No Profile Selected	19 Litres	1.05	1.013	4.94	0	3.03 °L	33	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 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: 4/1/2026 11:45 AM Notes:
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