Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Back In Black Lager	Schwarzbier	5.5 Gallons	1.054	1.013	5.41	26.94	25.37 °L	942	0
Author: Backcrack Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2017 11:07 PM Notes: Basically this is Brulospohy's Schwartzbier scaled to my system. Ferment at 58 degrees then ramp up to 65 over the next few days. FG should be stable at 10-14 days.
Ingredient Draft 2024 - Porter	English Porter	5.5 Gallons	1.046	1.011	4.56	28.26	23.61 °L	942	1
Author: ragingmoon Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 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: 2/28/2024 2:45 PM Notes:
Yoopers Oatmeal	Oatmeal Stout	5.5 Gallons	1.072	1.014	7.69	56.45	6.31 °L	942	3
Author: Pricelessbrewing Boil Size: 10.008 Gallons Boil Time: 180 Boil Gravity: 1.04 Efficiency: 87 Mash Thickness: 1.752 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 8/21/2021 12:53 PM Notes:
Vanilla Mild	Dark Mild	20 Litres	1.038	1.01	3.74	27.25	26.88 °L	942	1
Author: Sleeping Dog Brewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 4 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: 2/6/2021 4:08 PM Notes:
Artemisias BEER	British Brown Ale	19 Litres	1.042	1.011	4.15	40.68	20.51 °L	942	0
Author: JamesLin Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 6/10/2019 5:43 AM Notes:
ESB	Strong Bitter	25 Litres	1.059	1.017	5.53	33.07	17.25 °L	942	0
Author: Jan Torstein Boil Size: 29.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/27/2019 9:49 AM Notes:
Hempnotic II	Weizenbock	6 Gallons	1.074	1.009	8.48	19.88	22.56 °L	942	1
Author: 10 Palms Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 7.5 oz. Creation Date: 1/13/2019 9:56 PM Notes: 3rd place 2019 Maui Brewer's Fest Gold medal in 2022 CA state homebrew competition.
American Dark Lager	International Dark Lager	56 Litres	1.045	1.011	4.42	7.31	14.79 °L	942	0
Author: Leonel Gallardo Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 75 Mash Thickness: 3.05 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: 10/23/2018 7:06 PM Notes:
Oktoberfest	Märzen	5.5 Gallons	1.06	1.015	5.81	30.12	8.19 °L	942	1
Author: Because Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: Co2 Priming Amount: N/A Creation Date: 5/5/2018 2:59 AM Notes: https://www.homebrewersassociation.org/homebrew-recipe/klang-freudenfest-oktoberfest-grain/
Ayinger Doppelbock	Doppelbock	5.5 Gallons	1.071	1.018	6.95	21.31	16.97 °L	942	0
Author: triethylborane Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2018 3:55 AM Notes:
Mackenna's Not Irish Red - AG	Irish Red Ale	6 Gallons	1.057	1.015	5.79	20.13	14.35 °L	942	1
Author: bilhelm96 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: Force carbonate Priming Amount: N/A Creation Date: 8/12/2015 5:40 PM Notes: Amber ale made with traditional hops and Irish yeast. Malt forward with a light caramel flavor and dry finish. 3/30 -Changed from Chocolate malt to Blackprinz
Black Water Lager	Schwarzbier	10.5 Gallons	1.052	1.007	5.96	22.82	24.92 °L	942	0
Author: GreystoneHB Boil Size: 12.75 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2017 5:46 PM Notes:
Dry Irish Stout	Irish Stout	5 Gallons	1.047	1.013	4.44	23.37	39.21 °L	942	0
Author: Jawmbii Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2017 4:18 PM Notes:
Olde John	Old Ale	5 Gallons	1.082	1.02	8.03	46.56	27.7 °L	942	0
Author: jon.massmann@gmail.com Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.053 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2016 3:43 AM Notes: Too much black treacle (molasses). Cut amount to 1/4 lb or less or omit completely.
Lasses Amerikanska Pilsner	German Helles Exportbier	22 Litres	1.054	1.012	5.46	36.36	3.2 °L	942	0
Author: Mordramelch Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: sugar Priming Amount: 8g/l Creation Date: 10/8/2016 11:45 AM Notes:
Vienna Lager	Vienna Lager	5.5 Gallons	1.055	1.014	5.29	24.17	13.5 °L	942	1
Author: HarpOSU Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 60 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: 9/20/2016 5:03 PM Notes: Red Ball Express https://byo.com/bock/item/1564-vienna-lager-in-exile
Octobarfast Ale	Festbier	12 Gallons	1.057	1.011	6.1	26.68	13.7 °L	942	0
Author: hammertimer Boil Size: 14.25 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/12/2016 1:59 PM Notes:
The Red Bastard, Sixty Schilling	Scottish Heavy	12 Gallons	1.039	1.01	3.81	17.46	16.17 °L	942	0
Author: Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 1.5 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: 8/11/2016 10:05 AM Notes:
Weiss, Weiss, Baby	Weissbier	20.8 Litres	1.053	1.013	5.28	13.7	6.07 °L	942	1
Author: richard_mcateer Boil Size: 26.7 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 2.3 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: 2/5/2016 4:47 PM Notes: Mash is multi-step. Mash half the grain in a pot with ~6L of water (2.3L/kg), the remainder of the grain is mashed in a cooler with ~6L of water at 30C. While the cooler remains at 30C, the pot is heated while stirring to raise the temperature to 63C for the beta-amylase rest. Hold the mash at 63C for 40 minutes (or until converted). The B-amylase rest produces maltose, for the next step. Mix the hot mash into the cold mash in the cooler, the temperature should end up at ~45C, so some cold water is also needed - ~3L at 20C, this can be water left out at room temperature. Allow the mash to rest at 40C for 30-40 minutes. At this temperature the enzyme maltase will be active in the grain that has not been heated to 63C, and it will break down the maltose that was produced earlier into glucose. This mash will start out with a fairly high pH (which is desirable for maltase activity), but as 40C is also in the range for an acid rest the mash will become more acidic during the mash. We now wish to heat the mash right past the beta-amylase rest temperaturesi into the alpha amylase temperatures (high mash temp, 70C). To do so, we will need to add boiling water. it would take an excessive addition of hot water to bring the temperature all the way to 72C. Instead, withdraw 2.5L of liquid from the mash, and add it to 14.3L of boiling water, and heat this 16.8L of liquid to a boil. Adding 16.8L of boiling water to the mash that now has only 12.5L of liquid should raise the temperature to ~72C for a rapid alpha amylase rest. Total liquid added to the mash is now 12L+3L+14.3L = ~29.3L, so there is no volume left for sparging; the wort collected should give our pre-boil volume. This high temperature mash will create some less fermentable sugars ensuring that the beer still has some body despite the very fermentable glucose that was previously produced. After 30 minutes at this temperature (72C), drain the wort into the pot for the boil. If you have the ability to do step mashes without water additions (a HERMS or RIMS setup), or if you wish to heat the mash directly the temperatures remain the same, and you may get much better efficiency than this no-sparge method.
Irish Stout	Irish Stout	5 Gallons	1.049	1.013	4.76	33.96	39.78 °L	942	1
Author: Taylor Balch Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2016 1:30 PM Notes:
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