Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Brewer's Kolsch	Kölsch	16 Gallons	11.319	1.944	4.98	19.59	3.54 °L	940	1
Author: fernandofinol Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 10.1 Efficiency: 75 Mash Thickness: 0.47 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2018 3:34 PM Notes:
Blackcurrent Sour Ale	Specialty Fruit Beer	19 Litres	1.041	1.008	4.3	12.88	2.94 °L	940	2
Author: ColinChurchward Boil Size: 22.66 Litres Boil Time: 30 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: co2 Priming Amount: 0.74 bar Creation Date: 9/10/2023 2:24 PM Notes: # Blackcurrent Fruited Sour Beer ##Water Water should be filtered to remove alkalinity. This will help lower the pH during souring. ## Malt Lager malt used as base with dextrin malt to provide some body. Wheat and oats also added for extra body. Recommend to add oat husks or rice hulls aid recirculation. ## Hops Low bitterness with some Bramling Cross added at the end of the boil to give some fruit flavour. ## Fruit Fruit can be taken from the allotment and frozen before adding. It must be added after fermentation has slowed. The existing yeast settled at the bottom of the FV, should be removed before adding fruit. Defrost fruit overnight in fridge, mashed with potato masher and heated to a boil and cool. Add fruit in sanitised hop bags and gently stir. ##Yeast Double the normal amount of yeast should be pitched directly. Ferment will be slower than normal yeast. Lactic acid production will occur at the start of fermentation. Acidification can be increased by adding corn sugar to the boil. Ferment at 24C and increase to 25 C when in last 5 gravity points. ##Packaging Closed gravity transfer to a corny keg. This yeast is not recommended for bottle conditioning. Carb to 2.4 vol CO2 and serve cold.
Vanilla Cream Ale	American Light Lager	5.5 Gallons	1.043	1.008	4.64	15.2	3.93 °L	940	0
Author: Pug Bros Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2022 12:07 AM Notes: Vanilla extract is "Brewer's Best Natural Vanilla Type Flavoring Extract 4 oz" Personally I think 4 oz is a little too much. I prefer just a little vanilla flavoring as an after taste. 1-2 oz would probably accomplish this. 4 oz you can really taste the vanilla, which is still good but almost like a cream soda at that point.
Lager-Style Citrus Pale Ale	International Pale Lager	13 Gallons	1.042	1.01	4.27	28.74	2.28 °L	940	0
Author: Simbol Brewing Co. Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/31/2022 6:33 PM Notes: ***FG SHOULD BE 1.000, NOT 1.009*** Add whirlfloc tablet @ 15 mins (boil) Add 6 ml amylo @ fermentation to get to FG 1.000 SG is typically between 1.044-1.048. ABV is 5.8% to 6.3%. Three weeks from grain to glass: Dry hop Day 10 Keg Day 17 Drink Day 20-21
American Wheat 001	American Wheat Beer	2.5 Gallons	1.043	1.01	4.38	32.24	3.65 °L	940	1
Author: gary Hunt Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 3.5 oz Creation Date: 4/7/2022 5:04 PM Notes: alternative yeast= Safale US-05
Smoked Pineapple Gose	Brett Beer	6 Gallons	1.045	1.01	4.59	9.36	3.46 °L	940	0
Author: ThePontoon Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 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: 3/19/2020 10:56 PM Notes: My recipe is a bit of a play on a traditional gose, resulting in more of a Contemporary Gose. To me, Gose is a very summery style of beer. Something that has always had a special place for me is when my uncle would grill pineapple at family gatherings. That was my inspiration for this beer. I started out by determining my fermentation process and decided to go with a normal primary fermentation with a clean(ish) finishing german ale yeast. The Gose would then be soured during secondary fermentation/conditioning using White Labs Brett. Bruxellensis. This brett strain should give off mango and pineapple like aromas to complement and intensify the pineapple flavor. Adding the pineapple will create additional secondary fermentation driven by the brett culture. My malt bill is what you would expect from a gose beer with a few extra additions. I started with german wheat malt and pilsner malt. After Identifying the unique twist I wanted to have on this beer, smoke, I added in a pound of smoked wheat malt at about 10% of the grain bill. Instead of adding any lactic acid to the mash to adjust pH level, I also have a 4 ounces of acidulated malt to the bill. Lastly, 0.5lb of rice hulls were included to prevent sticking of mash due to high wheat usage. On the spice/salt side of things for this gose, there will be a 10 minute boil addition of fresh ground corriander seed and smoked sea salt. The smoked salt will play along with the smoked malt to give a very light smokey quality to pair with the pineapple. My hop selection is another complementary choice to the pineapple. Azacca hop addition during whirlpool will keep the IBU low to prevent any effect during souring. I have chosen to extend the boil by an extra 30 minutes. My goal here is to create more maillard reactions and notes of carmelization like on a grilled pineapple ring. To counter the boil off volume loss, I increased the sparge water volumes. In total, I expect a normal primary fermentation time with a 3-4 month secondary fermentation time.
AG#27 Chocks Away Bitter	Best Bitter	11.7 Litres	1.045	1.012	4.27	34.98	9.98 °L	940	0
Author: Matt76 Boil Size: 13.3 Litres Boil Time: 30 Boil Gravity: 1.039 Efficiency: 69 Mash Thickness: 6.52 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/6/2019 1:31 PM Notes:
Hefeweizen	Weissbier	5.25 Gallons	1.051	1.013	4.99	12.88	4.58 °L	940	1
Author: Meatwad Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2019 7:12 PM Notes:
Drunken Key Lime Pie	Gose	5.5 Gallons	1.04	1.006	4.47	0	3.07 °L	940	0
Author: Nate Myers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2018 4:55 PM Notes: Ley Lime Rind from ~1 LB of Key limes removed and placed in Rum for 2 weeks to extract flavor. After 2 weeks, Rind and rum added to secondary using spice ball wih fine filter, and allowed to sit for 5 days in secondary. Sour mash 5 gallons by heating kettle to ~160 and adding DME, stirring until dissolved. Cooled to 100, added lactic acid until pH<=4.5. pitch L. brevis, Cover with cling wrap or tight kettle lid, wrap in towels. Daily, open the kettle barely enough to test pH, then reseal & heat until kettle is 110F, remove from heat & rewrap in towels. Repeat daily until pH is 3.7. Once 3.7 is reached, heat up the kettle, separately mash specialty grains in 2 quarts of water at 151F for 30 minutes before adding to kettle, barely reach a boil, add hops immediately, and low boil for 15 minutes, following additions as they come. Cool to 70 before pitching WL644 (sour (4.2pH) starter Used but not necessary afaik). Check gravity and allow to ferment at 70-73F. Gravity should stabilize in 4 days at around 1.010. Heat gelatin (heat 1 packet with 0.5 cup water to 160F with 5sec bursts in a microwave), then sprinkle on top of beer. Place bucket in kegerator and drop internal temp to 40F. 24h at 40F should fine the beer sufficiently for clarity. Rack to secondary & save at least some yeast (for bottling). Hold open spice ball over beer, and pour Rind+Rum mixture through spice ball. Spice ball will catch rind, and rum will go into beer. Place spice ball in beer for 5 days in secondary. At bottling, heat up 2 cups water & 6.65oz turbinado sugar. Place in bottling bucket, rack beer to bucket smoothly, then bottle immediately. Store upright at 70F for three weeks. Label one bottle for <today’s date+7 days>, and label another for <today’s date+14 days>. If week 1 Bottle has no carb, shake all bottles (including week 2 bottle), and label a week 3 bottle. If week 1 bottle is ok but week 2 two bottle does not puff, shake all bottles. Repeat as necessary.
Champions Bitter	Best Bitter	23 Litres	1.044	1.008	4.73	37.6	7.48 °L	940	1
Author: davepick Boil Size: 30.2 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 80 Mash Thickness: 3.5 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: 4/19/2018 11:48 AM Notes:
Down Town American Brown	American Brown Ale	5.5 Gallons	1.046	1.012	4.48	20.82	23.44 °L	940	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5oz Creation Date: 1/31/2015 5:54 PM Notes:
French Oaked Rye Amber	American Amber Ale	6 Gallons	1.055	1.017	4.96	28.81	11.71 °L	940	0
Author: JustinAVL Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 1/30/2018 1:53 PM Notes: Age on lightly toasted French oak in secondary for 1 week (cold if possible.) Use barrel pack spirals, about 0.5 inch (13 mm) of one of the spirals. You could substitute a very small amount of chips or cubes.
Rare Barrel Bruin	Oud Bruin	6 Gallons	1.046	1.012	4.55	0	2.92 °L	940	0
Author: Quique Torres Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 75 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: 11/29/2016 7:23 PM Notes:
Roques_Roies_Steve_Huxley_tribute	Best Bitter	1000 Litres	1.046	1.01	4.68	30.48	7.42 °L	940	0
Author: koldo Boil Size: 1188 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2016 3:21 PM Notes:
Honey Creme Ale	Cream Ale	232 Gallons	1.044	1.009	4.59	20.52	5.73 °L	940	0
Author: Freaknfloyd Boil Size: 247 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 1.25 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: 2/20/2016 6:28 PM Notes: 760 g yeast 14 tabs whirlfloc
Little Rye	Roggenbier (German Rye Beer)	1 Gallons	1.05	1.013	4.97	24.28	16.82 °L	940	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 65 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: 1/23/2016 4:46 PM Notes:
Southern English Brown (Kind Of A Double)	Southern English Brown	5 Gallons	1.046	1.014	4.25	13.51	27.17 °L	940	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 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: 12/10/2015 3:17 PM Notes: High carbonation Back up yeast: London Ale III - 1318 Whitbread Ale - 1099 Molasses is a big maybe, but I think would be cool if it was laying around I was also thinking that there is little chance we hit those our OG and FG, so it will probably not be a double
Fathers Day Ale 2	California Common Beer	12 Gallons	1.042	1.008	4.45	66.71	34.83 °L	940	0
Author: BernieLeoB Boil Size: 13.2 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 8/16/2015 5:27 PM Notes: JUNE 21 3:24 - 6 gal @ 106 deg 3:35 - temp went to 112 deg fro pot boiling beside 3:44 - 112 deg 3:47 - added 1.5 gal - 131 deg, 9.3 gal 3:57 - 129 deg - added hot water 4:01 - 148 deg 4:04 - 150 deg, 12.3 gal 5:46 - 6 gal drained, temp @ 146 deg - ran out of propane 6:44 -13.2 gal @ 156 deg 7:05 - boil 8:05 - started cooling - 12.25 gal 8:35 - 80 deg, 12 gal - started draining 8:38 - OG = 1.049 @ 80 deg
Dr. Bird's Honey Wheat	American Wheat or Rye Beer	11 Gallons	1.05	1.015	4.6	18.52	3.56 °L	940	1
Author: wabn8c Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2015 1:50 AM Notes:
Roasted Brown Ale	American Brown Ale	5 Gallons	1.054	1.018	4.72	29.19	34.82 °L	940	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2015 5:38 PM Notes:
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