Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dubailicious Chocolate Porter	Brown Porter	5.5 Gallons	1.063	1.019	5.83	16.57	21.24 °L	42	0
Author: Boil Size: 6.97 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 6/15/2026 4:25 PM Notes:
Beer At Work	American IPA	185 Gallons	1.067	1.011	7.44	50.59	4.29 °L	42	0
Author: ncomeau Boil Size: 196.26 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 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: 7/14/2026 6:07 PM Notes:
RB066_Memoir_1_Decision	Strong Scotch Ale	260 Litres	1.073	1.01	8.27	20.35	16.04 °L	42	0
Author: Boil Size: 250 Litres Boil Time: 60 Boil Gravity: 1.076 Efficiency: 75 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: 7/3/2026 2:07 AM Notes: シリーズ名は Memoir(回想録)。Romeoという物語の記録という位置づけで、リリース順に章立てナンバリング(I, II, III…)していく。2つある木樽は区別せず、仕上がってリリースした順に章を刻む。サブタイトルは付けず、表ラベルは「Memoir」+章番号のみのミニマル構成。コンセプト文は裏ラベルやnote・SNSで語る。第一章はパロコルタド樽のRB066。 コンセプト：「何かを決定するとき、一つ大人になる」 味わい：深いモルトの中に、シェリー樽熟成による大人な香り、酸化熟成、まだまだ若い状態から、時間を経て、一皮脱ぐような、まだまだ青い青年男性のよう。 醸造 -> S-04で発酵 -> パロコルタド樽に移送->Brett投入 -> 3~4ヶ月熟成 -> 瓶内2次発酵
Working Class Hero	Ordinary Bitter	5.25 Gallons	1.037	1.009	3.65	31.32	9.41 °L	42	0
Author: Herr Braumeister Boil Size: 6.97 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2026 3:46 AM Notes:
Cali Ale	No Profile Selected	6 Gallons	1.047	1.009	4.99	24.9	2.87 °L	42	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 69 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2026 12:23 AM Notes:
2606. Over And Out 6/26	Oatmeal Stout	60 Litres	1.049	1.012	4.91	36.73	34.53 °L	42	0
Author: Basement Brewing Aotearoa Boil Size: 73 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 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: 6/23/2026 3:27 AM Notes: Mash in at 0900. Water from kettle at 80C giving mash temp 69.3. Treat mash with 10gms Calcium Chloride, 5gms Calcium Sulphate ( Gypsum ), 4gms Magnesium Sulphate ( Epsom ) and 105ms Baking Soda ( Sodium Bicarbonate ). Start recirculating thru HLT at 63C to drop to 68C at 0925. Let sit until 1010 then start recirc with mash at 65C lift HLT temp to 70C. Mash temp weirdly dropping to 63C??? Slowly going up after set HLT to 75C. Mash up to 67C at 1035. Start transfer to kettle at 1045. Collect 73L. PH of 5.0-5.1 before boil. 5.4 ideal but likely a bit low due to extra sparge water to pre-boil. Reach slow boil 98.2C at 1130 adjust efficiency of element up to 95 from 90. Rolling boil reached at 1140 at 100C. Up to 101.1C at 1148 drop eff. to 93.5% Add 40gms Pacific Jade in spider at 1220. Add 100gms East Kent Goldings into spider at 1150. Turn off kettle at 1310. Start counterflow to get down to 80C at 1320 then stop C/Flow and add 250gms Cascade hop cones and whirlpool albeit a slow whirlpool. Run W/pool for 20 mins with temp drop to 75.5C then restart C/flow at 1340. Turn all off at 1400 at 43.3C and let sit while Elaine and Rob visit. 1600 start sterilising fermenters - temp of wort at 41.7C. 20L into small SS. Pitch 20gms saturated US05 yeast at 1715. OG 1050 giving efficiency of just 60% Runoff rest (35L?) into 50L Kegmenter weight 44.92-13.70=31.22 Pitch 40gms saturated US05 at 1800. Go brews 2606. Thursday 25th. 1200. Some activity on top of Kegementer, nothing on SS. Wrap both and put in Fermenting fridges set to 19C. Small SS sitting on 17.9C and Keg on 20C. 1500 Kegmenter pressurising up to 3psi still nothing in SS. 1945 Kegmentor up to 7PSI, back off spunding valve a little. Just the slightest of foam/activity on top of SS. Fri 26th Kegmentor at 19.2 and 8psi with continuous light release of gas from spunding valve - Nice smells. SS at 19.1 and a small burst every 2 seconds - yay on its way. Sat 27th SS on 19.6C and burst 2 every second, Keg on 19.3C still on 8psi slow release. Sun 28th Both on 18.8C same amount of activity as yesterday. Gravity of Kegmenter 1020 quite foamy still, tasting very nice good chocolate notes and no off flavours. Cloudy will need a few days yet. SS bubbling every 1.5 seconds. Monday 29th. Keg at 18.8C and 6psi. SS at 19.1 and light bubble every 8 or so seconds.Monday 29th. Keg at 18.8C and 6psi. SS at 19.1 and light bubble every 8 or so seconds. Wed 1/7. SS 19.1C with gravity reading 1016. Keg 18.9C reading 1016. Both still cloudy but tasting great. Sun 5/7. Keg 18.7C and SS 19C. Turn both down to 3C. Gravity on both still 1016. Mon 6/7 Give both 2psi of CO2. SS fridge at 3.1C Keg fridge at 8.2C. Rack 70ml from SS, some yeast mostly fluid. Switch sensors from fridges to fermenters. SS soon at 2.9C and Keg at 4.9C slowly dropping? Tue 7/7 SS at 3.4C Keg at 5.5C both still a little murky but taste great. Add 2 psi CO2 to SS and 5psi to Keg. Final ALC = 1049 - 1015 = 4.46%. Tue 14/7 start runoff to keg 6 from SS - collect 17.8L. Runoff from Kegmenter to small Keg B - collect 9L, then runoff to Keg 5 - collect 17.8L. Pressurise all to 20psi.
Summer Porter	Robust Porter	76 Gallons	12.827	3.07	5.34	27.07	29.53 °L	42	0
Author: Bigbre04 Boil Size: 80 Gallons Boil Time: 60 Boil Gravity: 12.1 Efficiency: 88 Mash Thickness: 2 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: 6/22/2026 5:26 PM Notes:
My Story Lager	International Pale Lager	20 Litres	1.049	1.008	5.28	19.51	5.2 °L	42	0
Author: Narawit Beer Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3.25 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: 6/19/2026 11:30 AM Notes:
Helles	Munich Helles	540 Gallons	1.044	1.011	4.33	0	2.6 °L	42	0
Author: Drakehoffman424 Boil Size: 570 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 89 Mash Thickness: 1.75 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 6/18/2026 3:12 PM Notes:
VCA	Cream Ale	5.5 Gallons	1.054	1.012	5.59	18.67	4.88 °L	42	1
Author: prospero Boil Size: 6.74 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 69 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: sucrose Priming Amount: 5.2 oz Creation Date: 6/16/2026 9:18 PM Notes: OG recipe notes: - 1600 ml. starter at 1.04 - Ferment at 58 to 60 degrees with - Wyeast 2565,62 to 64 degrees with WLP 029 or 65 to 67 degrees with US-05 - carbonate 3 weeks at 68-70 degrees - cold condition 1 week in fridge - frothy head, nice lacing - 4 Madagascar vanilla beans soaked in vodka for a week and added to secondary It added a bit more vanilla flavor. A few personal comments on the OG recipe: It seems the wheat and crystal would exceed maximums that could be detrimental to head retention and also cause chill haze. So I lowered the amount of white wheat and removed the Carapils. Kept the wheat in the 12% range and crystal in the 4% range. The original recipe also called for a 90-minute boil even though there's no pilsner malt that would require it so I lowered to a 60-min boil and made the necessary adjustments. Willamette aroma hops also seemed odd and I wanted to go with a more tangerine aroma to pair with the vanilla, so I swapped out with Amarillo. Brewing notes: I had to use a blow-off cap and tube in lieu of an airlock due to high krausen and concern over back-pressure impacting the yeast.
Not So Wild Mild	Mild	24 Litres	1.034	1.007	3.51	21.94	6.71 °L	42	1
Author: Jay Dubb Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.027 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 68.3 g Creation Date: 7/9/2017 5:59 AM Notes:
Motueka Wiener	Vienna Lager	24 Litres	1.054	1.015	5.08	27.66	9.26 °L	42	0
Author: Doogan Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 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: 6/12/2026 5:56 PM Notes:
80 Shilling - Original	Scottish Export 80/-	210 Litres	1.049	1.012	4.8	1.35	12.95 °L	42	0
Author: k_b_stephens Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.361 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: 6/10/2026 10:54 PM Notes:
Dunkel Roggen Weizen	Dunkelweizen	21 Litres	1.046	1.011	4.59	0	17.42 °L	42	1
Author: Doddles Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 2.5 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: 5/31/2026 5:55 AM Notes:
Test	No Profile Selected	5 Gallons	1.056	1.014	5.46	43.47	8.61 °L	42	0
Author: Boil Size: 6.52 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A 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: 5/14/2026 3:22 PM Notes:
Awesome Recipe	No Profile Selected	1450 Litres	1.056	1.014	5.51	0	2.72 °L	42	0
Author: Masayuki Boil Size: 1600 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 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: 5/6/2026 8:55 AM Notes:
Awesome Recipe	No Profile Selected	5.5 Gallons	1.041	1.01	4.01	0	2.2 °L	42	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 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: 5/5/2026 7:50 PM Notes:
Rice Lager	International Pale Lager	40 Gallons	1.051	1.008	5.69	18.55	4.46 °L	42	0
Author: Flag City Brewing Boil Size: 48.09 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 82 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: 3/31/2026 7:20 PM Notes:
Zum Uerige Altbier 26 5Gal	Altbier	5 Gallons	1.046	1.014	4.16	33.53	14.89 °L	42	0
Author: MontanoBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 69 Mash Thickness: 0.8 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: 2/28/2026 7:36 PM Notes: Recipe based on visit to Uerige Brewery in Dusseldorf Germany on September 12, 2025. Brewed March 20, 2026 Infuse to 128F, hold 20, infuse to 142F hold 20, Decoct to 148F, hold 25, Decoct to 160\recirc/lauter. Ferment with Wyeast 1007 Dusseldorf Alt yeast. Primary ferment at 66F.
Unopar Atividade Prática	British Golden Ale	15 Litres	1.05	1.008	5.42	35.19	3.94 °L	42	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.
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