Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Xmas Dubbel	Belgian Dubbel	21.5 Litres	1.057	1.013	5.87	24.34	18.36 °L	23	0
Author: malcolmg Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2026 11:21 PM Notes:
Awesome Recipe	No Profile Selected	23 Litres	1.056	1.014	5.51	0	4.77 °L	22	0
Author: Boil Size: 28.7 Litres Boil Time: 60 Boil Gravity: 1.051 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: 10/18/2026 10:49 AM Notes:
Franconian Dunkel	Munich Dunkel	5.5 Gallons	1.049	1.007	5.48	33.56	19.86 °L	22	0
Author: StoutMatt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2026 4:35 PM Notes: Dry, Bamberg-style Franconian dunkel. Brew in a bag, full-volume no-sparge (set Method = BIAB). Total water ~8.1 gal (7.0 gal pre-boil + ~1.1 gal absorption at 0.1 gal/lb); adjust to your measured absorption and boil-off. Mill fine to hit 72%. Mash: 148-149F for 75 min, stir every 20 min, then apply heat to 168F for 10 min, pull and squeeze bag. Recheck mash pH (full-volume mash is thin); target 5.3-5.4. Water: ~75 ppm Ca, sulfate 70, chloride 60, low bicarbonate. Build from RO with CaCl2 and gypsum. Hops: single Perle bittering addition, no late hops. Ferment W-34/70 at 50F; raise to 60F for a diacetyl rest when within 4-5 points of terminal; lager 4+ weeks near freezing. Driest variant: omit CaraMunich II and raise Munich Dark to ~6.5 lb.
Xyz	No Profile Selected	40 Litres	1.075	1.019	7.41	0	5.39 °L	22	0
Author: Arda Atalay Boil Size: 51.12 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 2.744 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: 10/21/2026 6:06 PM Notes:
Munich Hefeweizen	Weissbier	23 Litres	1.047	1.005	5.49	16.4	4.74 °L	22	0
Author: Boil Size: 28.21 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.85 bar Creation Date: 10/21/2026 6:33 PM Notes:
Munich	No Profile Selected	5 Gallons	1.064	1.013	6.66	0	22.08 °L	22	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 82 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2026 1:24 PM Notes:
Major Award	No Profile Selected	5.25 Gallons	1.061	1.012	6.47	27.05	12.65 °L	22	0
Author: Mick H Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2026 4:45 PM Notes:
ESB2	Strong Bitter	23 Litres	1.048	1.012	4.74	28.18	6.71 °L	22	0
Author: Bobbleballs Boil Size: 25.625 Litres Boil Time: 30 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2026 10:37 AM Notes:
Weizenbock Korean	Weizenbock	18 Litres	1.071	1.015	7.32	20.15	5.84 °L	22	0
Author: Boil Size: 26.66 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2026 7:24 AM Notes:
Chris House Ale!	No Profile Selected	6.25 Gallons	1.042	1.01	4.29	29.37	2.98 °L	21	0
Author: Cotton Boll Boil Size: 7.77 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2026 7:54 PM Notes:
Oxley Hefe Weizen	Weissbier	42 Litres	1.053	1.014	5.12	14.72	5.74 °L	21	0
Author: Monty43 Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2026 3:09 AM Notes:
Brevet IPA	No Profile Selected	1178 Gallons	5.945	5.009	0.49	49.41	3.72 °L	21	0
Author: pbkiley Boil Size: 1302 Gallons Boil Time: 75 Boil Gravity: 5.4 Efficiency: 86 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2026 4:33 PM Notes:
Steam McQueen - Jim	California Common	5.25 Gallons	1.051	1.014	4.86	36.5	12.07 °L	21	0
Author: Jim Boudreaux Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 29.18 psi Creation Date: 10/1/2026 3:52 PM Notes: Demonstration of the homebrewing process for Teach A Friend to Homebrew Day on 11/1/2026. Yeast: White Labs WLP810 San Francisco Lager
Easy Pale Project	No Profile Selected	1000 Litres	1.044	1.009	4.61	0	3.16 °L	21	0
Author: Mike Morgan Boil Size: 1000 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 85 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: 10/22/2026 7:54 AM Notes:
Blackberry Pale	Fruit Beer	5.5 Gallons	1.053	1.01	5.68	38.54	9.04 °L	20	0
Author: Thaddiouss Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.1 oz Creation Date: 10/23/2026 4:16 PM Notes:
Awesome Recipe	No Profile Selected	20.8 Litres	1.071	1.017	7.05	0	4.84 °L	20	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 2.86 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: 10/21/2026 8:05 AM Notes:
STORE APPLE PEAR/PINEAPPLE COCONUT	Common Cider	5 Gallons	1.018	1	2.42	0	0 °L	19	1
Author: heckle48 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/23/2026 11:22 PM Notes:
Dan's Your Dunkel V.Drei	Munich Dunkel	5.75 Gallons	1.069	1.012	7.5	18.36	23.09 °L	19	0
Author: danders1999 Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 10/24/2026 12:39 AM Notes: ***** DESIGN POINTS 1) Using Barke Munich instead of Munich I for its flavor quality. 2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3. 3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp. 4) Add Fermcap prior to boil. 5) Reyhdrate yeast (see below). 6) Add Whirlfloc near boil end for clarity. 7) Ferment at 50F. Main difference from v3 is I am pressure fermenting at 15PSI, which may help finish quicker and cleaner. 8) Perform diacetyl rest since using Lager yeast. 9) Add PMB when kegging. ***** SINGLE DECOCTION MASHING INSTRUCTIONS Use 4G stainless kettle for sparge heating Use 2 smaller nonstick kettles for decoction 1) Mash-in to hit 140F and rest 15min 2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning) 14lbs of grain, means remove 14qts (3.5g) of mash Cover main mash 3) Heat decoction while main mash rests Heat to 155F and rest 5min Bring to boil while stirring constantly (takes prob 10min) Boil while stirring for 5min 4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min. If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp 5) Mash out at 170.6F ***** YEAST REHYDRATION INFO Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel . 1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F). 2) Leave to rest 15 minutes 3) Chilling for 15 minutes to get close to 54F 3) Gently stir and pitch the resultant cream into the fermentation vessel. ***** FERMENTING / KEGGING Ferment at 10C (50F) until hitting FG (watch the TILT !) Closed transfer to keg and lager in keezer ON CO2 for 4 weeks. ==================== *** KCBiermeister says: - 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs. - German Lager yeast - Munich Lager Wyeast 2308? *** KC BIER CO WEBSITE INFO ON DUNKEL - ABV 5%, IBU 18 - Malt = Munich I, Pilsner, other dark specialty malts - Hops = Perle *** KC BIER CO HEAD BREWER SAID: Without giving out too much info, here are some basics on Dunkel... - 85% Munich malt 5% Pils – the other 10% are several higher color malts. - 13P OG (1.053) - 18 IBU, one addition at boil begin of German Perle - Single decoction - Ferment at 10C (50F) - Total fermentation and lager time – 5 weeks - German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name. Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen. ***
Big Galaxy IPA	American IPA	27 Litres	1.067	1.012	7.16	46.53	4.18 °L	19	0
Author: P-Bo Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.138 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2026 3:50 PM Notes:
Awesome Recipe	No Profile Selected	1000 Litres	1.049	1.011	4.97	17.89	18.33 °L	18	0
Author: Boil Size: 1017.2 Litres Boil Time: 60 Boil Gravity: 1.048 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: 10/21/2026 10:30 AM Notes:
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