Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Wet Summer	American Wheat or Rye Beer	19 Litres	1.048	1.011	4.94	28.62	4.23 °L	950	4
Author: sftsk Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19.4 ° C Priming Method: Glucose Priming Amount: 5l Kegs with 12g/ keg Creation Date: 4/20/2017 10:14 AM Notes: Nice citrus tasting fruity wheat beer for the summer.
Caramel Cream Ale	American Amber Ale	10 Gallons	1.046	1.01	4.82	39.27	11.8 °L	950	1
Author: PCB2020 Boil Size: 11.03 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2024 12:49 PM Notes:
Express Mild	No Profile Selected	11 Gallons	1.033	1.008	3.3	13.24	13.98 °L	950	0
Author: Maltose Falcons Boil Size: 12.53 Gallons Boil Time: 60 Boil Gravity: 1.029 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: 8/31/2021 6:17 AM Notes: Special Instructions / Notes: Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite. Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF! Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit.
Brahma	Classic American Pilsner	22 Litres	1.047	1.013	4.45	13.95	2.67 °L	950	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 13 ° C Priming Method: sucrose Priming Amount: -75.8 g Creation Date: 11/11/2019 3:05 PM Notes:
Fat Tire Clone	American Amber Ale	5.5 Gallons	1.047	1.012	4.6	34.03	11.96 °L	950	0
Author: FinleysBrewingCo Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.034 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: 1/21/2019 3:28 PM Notes:
5am Saint (DIY Dog)	American Brown Ale	21 Litres	1.037	1.007	3.91	9.36	18.16 °L	950	1
Author: Beer Foundry Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 55 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: 1/7/2018 2:46 PM Notes:
Thanksgiving Ale	American Amber Ale	5.5 Gallons	1.048	1.012	4.8	31.92	10.91 °L	950	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 4 oz at bottlng w 2 cups sugar Creation Date: 10/29/2017 8:05 PM Notes:
Cascade Rye Ale (248)	Blonde Ale	23 Litres	1.048	1.011	4.89	22.87	4.8 °L	950	0
Author: Homebrew Fanatics Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A 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: 8/7/2017 3:43 AM Notes:
Brown Beer (English Porter)	English Porter	23 Litres	1.041	1.01	4	28	22.02 °L	950	0
Author: JedHallettMiller Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.085 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2017 1:49 AM Notes:
Tree Street	American Pale Ale	6.5 Gallons	1.046	1.009	4.93	38.64	5.73 °L	950	0
Author: emsroth Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2017 4:28 PM Notes:
Das Kölsch	No Profile Selected	5.5 Gallons	1.048	1.012	4.79	23.6	4.4 °L	950	0
Author: Mystic Brewing Boil Size: 6.29582 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 72 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: 5/30/2011 2:03 AM Notes:
Zabardast	Witbier	18 Litres	1.04	1.012	3.72	11.13	3.47 °L	950	0
Author: Ashishsaurabh Boil Size: 19.5 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 55 Mash Thickness: 3 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: 10/24/2016 4:33 PM Notes:
201 Caribou Slober	American Brown Ale	5 Gallons	1.052	1.015	4.9	27.45	19.01 °L	950	0
Author: 8rewer Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.104 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: 7/23/2016 1:38 AM Notes:
BM-IPA	International Pale Lager	20 Litres	1.024	1.004	2.6	119.63	5.95 °L	950	0
Author: Boil Size: 23 Litres Boil Time: 80 Boil Gravity: 1.021 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2016 11:10 PM Notes:
Flöderöl 2.0	British Golden Ale	20 Litres	1.049	1.013	4.8	46.48	4.35 °L	950	0
Author: SteningeBrygghus Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 63 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2016 2:43 PM Notes:
Leftover Lager	Bohemian Pilsener	23 Litres	1.043	1.009	4.51	35.33	8.47 °L	950	0
Author: Ragged Clown Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2015 8:14 PM Notes:
New American Ale	American Pale Ale	5.5 Gallons	1.045	1.011	4.43	25.9	2.37 °L	950	0
Author: matt3424 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2015 11:10 PM Notes:
Pacific City Cream Ale	Cream Ale	5.5 Gallons	1.049	1.012	4.85	14.88	3.97 °L	950	0
Author: timmay_castags Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2015 3:59 PM Notes:
Brett Berliner 2	Berliner Weisse	20 Litres	1.039	1.009	3.93	10.01	2.67 °L	950	0
Author: cha99jab Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2015 2:51 PM Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water. Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday. Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid. Strike at 75oC. Mash temp 70.6oC. Ooops. Calcium Sulphate (Gypsum): 2g to strike water Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL. Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range). After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8. Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time. Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing Tuesday 16th June - 20L @ 1.045. Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid. Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH. Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour. Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.
Ordinary Bitter (Fullers)	Standard/Ordinary Bitter	5 Gallons	1.039	1.012	3.53	32.47	11.57 °L	950	0
Author: ryeguy88 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: N/A 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: 5/19/2015 11:03 PM Notes:
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