Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Irish Cream Ale	Irish Red Ale	5 Gallons	1.034	1.009	3.24	51.11	17.6 °L	3K	2
Author: AlexDenten Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.023 Efficiency: 35 Mash Thickness: 1.5 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: 3/19/2016 4:58 PM Notes:
IPL	International Pale Lager	45 Litres	1.056	1.009	6.07	41.07	4.42 °L	3K	0
Author: Connor256 Boil Size: 49.7 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/11/2022 8:05 AM Notes:
Trippel Trappist Ale	Belgian Tripel	30 Litres	1.081	1.017	8.37	10.39	6.81 °L	3K	0
Author: Sensing Brewing Boil Size: 36 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2018 11:11 AM Notes:
30. Parti - Saflager W-34/70 Lager	Doppelbock	17 Litres	1.073	1.012	7.97	50.75	11.72 °L	3K	0
Author: vagopa Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2016 8:32 AM Notes:
Midnight Wheat Stout	American Stout	5.5 Gallons	1.066	1.012	7.11	43.74	50 °L	3K	1
Author: jduche Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 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: 11/11/2017 1:33 PM Notes:
06: Black Cherry Wheat #2	Belgian Specialty Ale	5.5 Gallons	1.051	1.009	5.51	15.97	26.91 °L	3K	0
Author: SpencerG11 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.33 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: 1/18/2015 10:48 PM Notes: Brew Day 1/19/15 Made Belgian yeast starter night before. Sat for 20 hrs before pitching. Will split batch this beer into 2 carboys. 1 will be 2.5g of wort on top of 1 quart of pure black cherry juice. The other carboy will have no juice.
JZ - To George Bohemian Pilsener	Czech Premium Pale Lager	23 Litres	1.056	1.016	5.24	42.65	3.83 °L	3K	1
Author: Meddo Boil Size: 32.3 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 7/29/2016 12:26 AM Notes: We recommend a method similar to a Narziss fermentation, where the first two­ thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm ­fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer. Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5­ gallon carboy or Cornelius keg for lagering. In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol ­by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur.
JZ - German Schwarzbier	Schwarzbier	23 Litres	1.047	1.01	4.83	29.53	22.79 °L	3K	0
Author: Meddo Boil Size: 31.9 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 10/4/2016 4:40 AM Notes:
Mississippi Mud Dark Ale	Clone Beer	20 Litres	1.056	1.009	6.3	85.53	22.92 °L	3K	1
Author: Sensing Brewing Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2 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: 8/12/2018 10:49 AM Notes:
Fresh Hop Pale Ale	American Pale Ale	5.5 Gallons	1.052	1.016	4.72	195.98	11.13 °L	3K	0
Author: SirRound Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 9/13/2015 12:04 AM Notes:
Sierra Nevada Torpedo Extra IPA Clone	American IPA	21 Litres	1.055	1.015	5.18	7.82	5.25 °L	3K	1
Author: StueyinDeep Boil Size: 6 Litres Boil Time: 50 Boil Gravity: 1.192 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: 1/3/2016 1:51 AM Notes:
Ten Pounds Brewing: Sterling's Gold	Blonde Ale	6 Gallons	1.053	1.014	5.13	24.94	4.18 °L	3K	0
Author: joetothemo Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2015 5:27 AM Notes: Great summer beer. Very good with apricot extract. Third place Light Hybrid Ale at 2014 Slurp and Burp Challenge.
Bakke Brygg Mild 25 L	Mild	25 Litres	1.038	1.012	3.52	25.19	18.39 °L	3K	0
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.033 Efficiency: 80 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: 3/2/2015 1:20 PM 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 12,5 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 68 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: WLP002, WLP007, WLP013, WLP037, WLP023, Danstar London ESB, Safale S-04
Behemoth - Chur!	American IPA	23 Litres	1.054	1.01	5.8	25.97	5.2 °L	3K	0
Author: cjnew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 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: 8/20/2015 1:00 AM Notes:
Belgian Golden	Belgian Golden Strong Ale	5.5 Gallons	1.07	1.011	7.74	25.17	15.4 °L	3K	3
Author: DJ Aus Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.129 Efficiency: 35 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: 12/14/2015 7:12 PM Notes:
Uncle Sam's Licorice Coffee Stout	Russian Imperial Stout	5 Gallons	1.079	1.02	8.29	56.86	38.79 °L	3K	0
Author: kangaroo Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 5/27/2014 5:17 AM Notes: A holiday spiced imperial stout based on Sambuca. Looking to get lots of coffee and strong anise flavors. 5 ounces of ground coffee beans will be soaked in 5 ounces of vodka for 24 hours, that liquid will then be strained and put into the secondary
Rye Blonde Ale	Blonde Ale	5.5 Gallons	1.054	1.013	5.28	27.59	5.98 °L	3K	0
Author: dbrowning Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 1/27/2015 11:05 PM Notes:
NEIPA	American IPA	5 Gallons	1.077	1.029	6.3	47.6	6.29 °L	3K	0
Author: cayslayer Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2017 3:02 PM Notes: 5 gallon distilled water - add CaCl, Gypsum, table salt heat water to 168 - add grain - keep mash at 158 for 60-90m check gravity after 60m - mash longer if low boil 60m - check gravity before cooling - may need more boil time cool to 170 - add whirlpool hops continue cooling to 65 - transfer - pitch - place in swamp cooler add first dry hops at high krausen
Number Juan	International Pale Lager	5.5 Gallons	1.048	1.012	4.91	21.85	4.72 °L	3K	1
Author: alecho Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52.5 ° F Priming Method: Forced Carbonation Priming Amount: Keg with 14.85 PSI Creation Date: 4/4/2018 5:52 PM Notes: Started ramp up of primary about 6 days in. (the folowing Sunday, brewed on a Monday) Gravity at ramp up was 1.20 or 60.3% attenuated.
Pucker Up Sour Cherry Porter	Mixed-Fermentation Sour Beer	21 Litres	1.056	1.015	5.4	20.85	33.98 °L	3K	3
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2016 9:11 PM Notes: Sour mash with Probiotics.
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