Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Munich Dunkel	Munich Dunkel	5.5 Gallons	1.053	1.009	5.8	28.83	20.21 °L	3K	1
Author: jlongstreet Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2015 12:55 AM Notes:
Sundew Strawberry Puckerade Kettle Sour	No Profile Selected	5.5 Gallons	1.05	1.015	4.54	0	4.71 °L	3K	0
Author: Brewer's Friend Blog Boil Size: 6.5 Gallons Boil Time: 20 Boil Gravity: 1.042 Efficiency: 55 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 4:22 PM Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier. The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser. Recipe: STATS: Original Gravity:1.048 Final Gravity:1.015 Starting pH:5.6 Final pH: 3.18 ABV: 4.3 IBU:4.1 SRM:2.8 MALT (five gallon batch): 7 lbs 2-row 6 lbs White wheat HOPS: 0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production FLAVORING ADDITIONS: 8 oz Vintners Harvest Strawberry Puree 2 lemon peels steeped in 0.5 liter of 212℉ of hot water MASH: Protein Rest: 122℉, 35 minutes Saccharification: 148℉, 45 minutes Mash Out: 168℉, 10 minutes Boil for 20 minutes SEQUENTIAL FERMENTATION: Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging. YEAST: OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s. LACTIC ACID BACTERIA: OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range.
Brand X Salted Strawberry Gose	Gueuze	21 Litres	1.04	1.01	4	14.51	2.85 °L	3K	3
Author: Rothney Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2018 9:51 AM Notes:
Koji Activated Rice Ale	Experimental Beer	3 Gallons	1.054	0.996	7.7	26.13	3.05 °L	3K	0
Author: Classic LL Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2017 8:34 PM Notes: This is an experiment in using koji as a starch converter for rice. In this beer, I'm adding a koji-rice starter and some steamed rice to my wort during primary fermentation. For the purpose of recipe design, I've used flaked rice as a stand-in ingredient. I'm using cheap ingredients to save time. I'll be measuring FG and Final Brix to determine ABV. Apparent Attenuation end up above 100% due to continued sugar creation in the wort, courtesy of koji
To Jest Grodziskie No Joke	Piwo Grodziskie	5.5 Gallons	1.032	1.01	2.96	24.65	3.21 °L	3K	0
Author: wdyszkie Boil Size: 8.5 Gallons Boil Time: 120 Boil Gravity: 1.021 Efficiency: 80 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2016 4:47 PM Notes:
DDH Gaylord Street B3	Specialty IPA: New England IPA	5.5 Gallons	1.069	1.017	6.85	68.23	5.79 °L	3K	1
Author: prospero Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: Dextrose Priming Amount: 1/2 cup Creation Date: 4/30/2012 10:53 PM Notes: Start dry-hopping as yeast starts dropping (~day 2 or 3) for maximum haze. 1g Gypsum - 7g - Calcium Chloride for Denver Tap Water 6 gallons after boil, 5.5 gallons into fermenter, bottled 4.3 gallons after dry-hopping. 8 gallons after boil, 7.5 gallons into fermenter, bottle estimate = 6.3 gallons after dry-hopping Whirlpool = 4-5oz. of hops in 2–3 additions over 15–30 minutes Dry-Hopping = 3–6oz. of hops added during fermentation within 2 points of terminal gravity 150–175 ppm chloride and 75–100 ppm sulfate https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/
Fullers London Porter	Brown Porter	19 Litres	1.061	1.02	5.28	38.51	37.76 °L	3K	1
Author: RolyNZ Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2015 3:23 AM Notes:
Hefe	Weizen/Weissbier	10 Gallons	1.053	1.013	5.22	11.56	4.84 °L	3K	1
Author: montanabrew Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 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: 1/18/2015 9:53 PM Notes:
Long Flight Home Four Generation Larger	Classic American Pilsner	10 Gallons	1.059	1.016	5.55	28.85	3.68 °L	3K	0
Author: Mark Boil Size: 11 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 8/11/2012 10:24 PM Notes: Strike 174 F Yeast starter for 24 Hours Ferment in fridge
Kjeller 5 Kölsch 50 L	Kölsch	50 Litres	1.047	1.01	4.98	21.83	4.14 °L	3K	1
Author: Kjeller 5 Boil Size: 53 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2015 10:01 AM Notes: Kjøl ned til 14 grader før pitching av gjær.
Avery Hog Heaven Clone	American Barleywine	5 Gallons	1.108	1.025	10.97	101.92	21.74 °L	3K	1
Author: capnfolie Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 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: 1/19/2016 5:17 AM Notes: 2# Crystal 80 would be to style or 2.25# 75L consider Wyeast 1084 or 1728 Hog Heaven Dry-Hopped Barleywine Style Ale OG: 1.085 AE: 1.016 Grist: Pale 2-Row – 87.4% C-75 – 12.6% Hops: 60 min – Columbus (13.9% AA) – 0.93 oz 30 min – Columbus (13.9% AA) – 0.98 oz 0 min – Columbus (13.9% AA) – 3.28 oz Dry-Hop – Columbus – 4.37 oz Yeast – California Ferm Temp – 68F - See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.3T3KxSg5.dpuf
London Bitter	Special/Best/Premium Bitter	23 Litres	1.045	1.01	4.62	27.44	9.04 °L	3K	7
Author: alethos Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2015 8:03 AM Notes:
Oppigards Indian Tribute Clone	American IPA	19 Litres	1.067	1.017	6.58	69.19	7.72 °L	3K	2
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 7:55 AM Notes:
Sweetwater Blue Clone	Fruit Beer	5.5 Gallons	1.047	1.011	4.71	26.22	4.02 °L	3K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2017 2:10 PM Notes:
100% Brett IPA By Jesse Derma	Brett Beer	5.75 Gallons	1.079	1.008	9.3	89.22	7.48 °L	3K	0
Author: Milk The Funk Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 75 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: 12/31/2018 8:52 PM Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi Ale size starter for brett = 10 day or less full fermentation. Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA) Should be a super fruity, but dry IPA! Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min Sparge: Fly sparge with 2.25 gal water at 168.0 F
West Coast Pilsner	West Coast Pilsner	21 Litres	1.051	1.009	5.55	105.4	3.07 °L	3K	0
Author: Damien Boudreault Boil Size: 11 Litres Boil Time: 90 Boil Gravity: 1.097 Efficiency: 75 Mash Thickness: 3 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: 1/27/2020 3:02 PM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 75% OG: 1.052 FG: 1.011 IBUs: 35 ABV: 5.5% MALT/GRAIN BILL 10 lb (4.5 kg) Gambrinus Pilsner Malt HOPS SCHEDULE 4 oz (113 g) Citra [12% AA] at knockout 3 oz (85 g) Citra at dry hop DIRECTIONS Mash at 155°F (68°C) for 45 minutes. Boil for 90 minutes. Ferment at 55°F (13°C) with a diacetyl rest when fermentation is 70 percent complete (typically, at the end of the second day of fermentation). To reduce DMS, collect only 4.5 gallons (17 l) in your kettle. Boil down to about 4 gallons (15 l) and then at knock out (with flame off), top up with 1 gallon (3.8 l) of chilled sterile water (a gallon jug of grocery-store water is best). This should bring your wort to 185°–195°F (85–90°C) and will get your wort out of the temperature danger zone where DMS precursors can redevelop. YEAST Fermentis Saflager 3470 (or similar yeast of Weihenstephaner origin) BREWER’S NOTES There are no bittering hops used in the recipe, as the large knock-out addition will provide enough bitterness. Target a mash pH of 5.3–5.4, with a wort pH of 5.15.
Bust A Nut Brown Ale	Northern English Brown	19 Litres	1.05	1.016	4.54	27.3	24.25 °L	3K	1
Author: SindreAG Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 78 Mash Thickness: 2.5 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: 8/2/2015 9:22 PM Notes: 1 ts Gjærnæring ved 10 gjenstående kok Halv tabelett Protafloc ved 10 min gjenstående kok 4 ml natron, 4 ml kalsiumklorid og 2 ml gips
NEIPA Test - Maris Otter	American IPA	6.5 Gallons	1.059	1.009	6.67	73.37	5.44 °L	3K	1
Author: sambecker1 Boil Size: 9.04 Gallons Boil Time: 75 Boil Gravity: 1.043 Efficiency: 76 Mash Thickness: 1.4 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: 3/29/2017 12:57 AM Notes:
Brandywine	Standard/Ordinary Bitter	3.5 Gallons	1.042	1.012	3.93	21.46	5.86 °L	3K	0
Author: Mickey Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2015 6:03 AM Notes: This is a Lord of the Rings ale named for the Brandywine river. Tap on nitrogen.
Nut Brown Ale Partial Mash	American Brown Ale	5 Gallons	1.003	1.001	0.3	25.15	108.65 °L	3K	3
Author: Felipe Lobón Domínguez Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2011 5:39 PM Notes:
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