Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
CZ Pils	Bohemian Pilsener	5.5 Gallons	1.121	1.034	11.49	103.91	5.52 °L	4.3K	1
Author: AndyBlackwood Boil Size: 9.58 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2014 3:51 AM Notes: recipes tend to change from batch to batch.
Brown Sugar BoPils	Bohemian Pilsener	1 Gallons	1.055	1.015	5.18	40.73	4.74 °L	4.3K	0
Author: FatsSchindee Boil Size: 1.875 Gallons Boil Time: 90 Boil Gravity: 1.015 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: Corn sugar Priming Amount: 0.85 oz (for 2.3 Vol CO2) Creation Date: 7/6/2013 3:57 PM Notes: Steep/mash grains in 0.8 qts water at 155* (~165* strike temp) for 45 min. Sparge with 0.5 qt (1 pt) water at 170*, then add 6.2 qts water for a 1.875 gal (1 gal, 3.5 qt) boil (90 min to reduce DMS), to aim for 1 gallon into glass jug for fermentation. Primary at 50*F for 2-3 weeks. D-rest at 64*F for 2-3 days. Rack to new 1 gal jug and lager at 34*F for 7 weeks minimum. Prime and bottle to 2.3 Vol CO2.
Sundew Stout	No Profile Selected	5.5 Gallons	1.058	1.015	5.71	39.05	39.99 °L	4.3K	0
Author: Brewer's Friend Blog Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.049 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: 5/14/2021 4:15 PM Notes: With the berry sensory notes that Sundew Ale (OYL-401) produces, it naturally fits many pale, fruity styles. I wanted to see how the yeast pairs with the flavors of a dark beer (dark chocolate, dried fruit, toffee, coffee, and roasty goodness!) and settled on a stout. By design, this recipe sits in the middle of various stout subclasses and with a few simple adjustments can be tailored to the personal tastes of the brewer. For example, mash with less grain at 148°F for higher attenuation and a drier finish to make a dry Irish stout, or increase the amount of oats to 10-20% to make an oatmeal stout. The higher mash temperature gives body without being overly sweet, the dehusked and debittered Carafa III adds beautiful roasted color without the astringency, and the flaked oats help with a nice stable head. You may substitute Maris Otter for the Golden Promise. Other possible substitutions include honey malt or a medium crystal malt for the Golden Naked Oats (or whatever you prefer – it is your beer!) First Gold reflects the more traditional English hop character and also adds some fruity character with a touch of spice. The Ariana hop choice brings a higher alpha acid percentage to the recipe, and also lends some blackcurrant notes. When added to the whirlpool, the hops don’t make the beer overly bitter or overpower the other aromas. For a more traditional English take, I’ve always been a fan of East Kent Golding or Fuggles. Recipe STATS: Original Gravity: 1.058 Final Gravity: 1.016 ABV: 5.48% IBU: 29 SRM: 38 FERMENTABLES (5 Gallon Batch): 10 lbs: Golden Promise (77%) 1.2 lbs: Chocolate Malt (9.2%) 0.4 lbs: Carafa III (3.1%) 0.7 lbs: Flaked Oats (5.4%) 0.7 lbs: Golden Naked Oats (5.4%) HOPS: 1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 60 min 1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 5 min 1 oz: Ariana, Type: Pellet, A.A.: 11, Use: Whirlpool MASH GUIDELINES: Infusion, Temp: 154°F, Time: 60 min Boil for 90 minutes YEAST OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend slight overpitching or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s. Even though the boil is 90 minutes, add the first hops at the 60 minute mark. I prefer this method, so that I open a 1 oz packet of hops and dump it into the kettle as opposed to weighing it out or ending up with partial packets lying around.
Brooklyn Brown	British Brown Ale	20 Litres	1.058	1.01	6.34	35.77	28.75 °L	4.3K	3
Author: Mall Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 2.6 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: 5/6/2016 12:35 AM Notes:
#3 - Ginger	Spice, Herb, or Vegetable Beer	19 Litres	1.071	1.02	6.75	16.02	7.17 °L	4.3K	2
Author: Sustainable Alcoholic Boil Size: 9 Litres Boil Time: 40 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Batch Priming Amount: 150g Creation Date: 4/14/2012 6:58 PM Notes: Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions. Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add. Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary. Priming sugar boiled with water and 5g dried ginger.
Mac N Jack's Extract Clone	California Common Beer	5.25 Gallons	1.057	1.014	5.58	35.61	13.28 °L	4.3K	15
Author: Genus Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.073 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: 2/15/2014 11:34 PM Notes:
Chocolate Milk Porter/Stout	American Stout	1 Gallons	1.074	1.024	6.61	702.21	50 °L	4.3K	1
Author: Roadwg Boil Size: 1.5 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/26/2015 9:40 PM Notes:
2-row SMaSH With Hallertau Brewed 06-26-2014	Blonde Ale	11.5 Gallons	1.056	1.016	5.24	25.32	3.59 °L	4.3K	0
Author: social_misfit Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2014 12:28 AM Notes:
English Pale Mild	Mild	25 Litres	1.035	1.009	3.43	4.68	6.74 °L	4.3K	1
Author: Svein Erik Aasen Boil Size: 28.3 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2015 6:41 PM Notes: 2 packages (22g) yeast. Mash out at 76C.
Japanese Rice Lager	International Pale Lager	5.5 Gallons	1.055	1.013	5.51	20.91	3.07 °L	4.3K	1
Author: RxBeers Boil Size: 7.075 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2023 10:18 PM Notes:
Pils	Bohemian Pilsener	5.5 Gallons	1.054	1.014	5.23	44.73	3.29 °L	4.3K	4
Author: rgrosholz Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: CO2 Priming Amount: N/A Creation Date: 3/26/2012 12:36 AM Notes: 1/2 gal starter Scale back bittering hops by ~ 10 IBU, finish is a bit too bitter. Add more aroma hops.
Smuttynose Robust Porter Clone	Robust Porter	5.25 Gallons	1.065	1.016	6.44	32.67	36.35 °L	4.3K	1
Author: phillipsrx@hotmail.com Boil Size: 6.2 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 68 Mash Thickness: 1.3 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: 3/16/2015 9:09 AM Notes:
Berliner Weisse- Full Sour Mash	Berliner Weisse	3 Gallons	1.048	1.013	4.53	6.3	3.49 °L	4.3K	0
Author: max chavez Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.041 Efficiency: 83 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2014 4:54 AM Notes: Starting at 152deg for 45 min. 1.25qts/LB Cool to below 120deg.Add 1/4# raw grain. Sour everything 3 days @110deg w/plastic wrap and CO2 blanket on surface.(final pH was 3.7-I'd say 8/10 for sourness) Batch Sparge(170deg) to collect total pre-boil Vol. Proceed with boil as normal. Used a full pkt of yeast to give an advantage against the harsh pH
Kroghs Pilsner	Czech Premium Pale Lager	25 Litres	1.05	1.011	5.16	51.07	3.21 °L	4.3K	2
Author: LuckyMe Boil Size: 27.5 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2016 12:11 PM Notes: 30 g of M84
Jamil German Schwarzbier	Schwarzbier	5.5 Gallons	1.047	1.01	4.86	28.4	24.05 °L	4.3K	1
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2019 1:08 AM Notes: Chill to 44 degrees, pitch yeast Set chamber temp to 50 degrees Ferment for 7 days Raise temp to 60 degrees for diacetyl rest for 3 days Bottle and condition for 14 days Lager for 4 weeks
Orange Braggot 12.73%	Braggot	3 Gallons	1.101	1.028	9.55	25.88	5.1 °L	4.3K	0
Author: blairmo Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.101 Efficiency: 100 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: 2/17/2016 10:22 PM Notes: Jan 18 2016 OG 1.101 FG 1.004 Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale 22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume. Juice added at 10min to pasteurize -------------------- 7days: transfer to secondary 2lbs raw unprocessed honey added Champagne yeast added ------------------- 14days: 1lb raw unprocessed honey added (bubble 5sec intervals within 24hrs, so yeast still firing) ------------------------ 1month: Bottled using 1/2cup of raw cane sugar Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger. As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101 Final gravity 1.004, and it certainly feels boozy after a few drinks. ----------------------- April 3 2016 update very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years. ------------------------ 12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign
Pocahontas Pumpkin Ale/Saison D'Potiron	Holiday/Winter Special Spiced Beer	10 Gallons	1.062	1.012	6.48	23.46	10.43 °L	4.3K	3
Author: maugs Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: N/A 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: 9/14/2012 7:11 PM Notes: WLP 565 or Wyeast 3711
XBEER RED WEIZEN	Weissbier	45 Litres	1.052	1.006	6.07	11.24	10.68 °L	4.3K	0
Author: THE ONE CERVEJARIA Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 5.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2015 12:13 PM Notes: OG 1055 - FG 1024 - 5.99 ABV
Bakke Brygg London Porter 25 L	Brown Porter	25 Litres	1.048	1.012	4.7	28.65	26.33 °L	4.3K	1
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 4,5 g sukker/L Creation Date: 3/1/2014 11:17 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager). Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04
Ich Bin Ein Berliner-Weisse	Berliner Weisse	6 Gallons	1.033	1.009	3.1	1.54	2.59 °L	4.3K	0
Author: BoiseBrewBlog Boil Size: 7 Gallons Boil Time: N/A Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Corn Suger Priming Amount: N/A Creation Date: 11/23/2013 6:05 PM Notes: Home grown spontaneous Lacto 1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week. Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.
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