Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pilsner 2018	German Pilsner (Pils)	25 Litres	1.048	1.01	5.01	31.9	3.62 °L	849	1
Author: tomgale@live.com Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 86 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2018 9:06 AM Notes:
English Porter	English Porter	5.5 Gallons	1.052	1.016	4.79	28.34	28.11 °L	849	0
Author: Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2022 9:26 PM Notes: Brewed on 9/16/2022 with Connor Cox. This beer will serve to build up the S-33 yeast for our future Imperial Stout. Started with 8 gallons in the mash. Strike temp = 158 degrees F to make the mash temp = 152 degrees F for 60 minutes. Finished mash with 7 gallons. Rinsed grain with 0.75 gallons. SG = 7.75 gallons @ 9.6 Brix = 1.038 g/L OG = 5.5 gallons @ 13.3 Brix = 1.053 g/L
Summer Wheat Ale	American Wheat Beer	23 Litres	1.051	1.013	5	26.68	4.25 °L	849	1
Author: jordsti Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.043 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: 7/23/2022 9:53 PM Notes:
Grisette	Saison	6 Gallons	1.039	1.002	4.82	32.97	2.88 °L	849	1
Author: THops Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 71 Mash Thickness: 1.33 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: 6/14/2022 1:55 AM Notes: First Place and Best of Show at 2023 Deja Bru. 3rd Place 2024 Deja Bru. Includes: Zest/peel of 1 lemon at + 1 oz dried lemon peel at 5.
Witbeer	Witbier	36 Litres	1.052	1.014	4.94	26.13	4 °L	849	1
Author: EricOuellet Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 2.8 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: 5/10/2022 11:37 PM Notes:
BC's Lemon Drop Raddler	Classic American Pilsner	5.5 Gallons	1.045	1.009	4.8	15.17	8.54 °L	849	0
Author: BenBrews2 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: honey Priming Amount: N/A Creation Date: 7/18/2021 3:12 AM Notes:
Second California Common Ale	California Common	5.75 Gallons	1.045	1.007	4.99	30.05	14.31 °L	849	0
Author: Jmjrva Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 61 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/26/2021 2:35 PM Notes:
Besley's Extra (E)	Best Bitter	5 Gallons	1.049	1.011	4.96	30.02	4.12 °L	849	0
Author: Perfect Brewing Supply Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/27/2021 5:50 PM Notes:
Bog Roll Blonde	Specialty Smoked Beer	5.5 Gallons	1.047	1.008	5.08	30.29	3.57 °L	849	1
Author: MisterTHistory Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/8/2020 5:22 PM Notes:
Cinnamon Pecan American Brown Ale	Spice, Herb, or Vegetable Beer	5 Gallons	1.05	1.013	4.91	33.76	19.74 °L	849	0
Author: Brewie Louie Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.25 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: 1/31/2019 8:07 PM Notes: American Brown Ale base Add 4 boxes of Special K Cinnamon Pecan cereal to the mash GBS Iron Brewer winner
Witbier	Witbier	5 Gallons	1.049	1.012	4.93	16.88	3.93 °L	849	0
Author: Neil Crane Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 5/11/2015 2:31 AM Notes:
Fisher Pils	Czech Premium Pale Lager	5.25 Gallons	1.051	1.012	5.08	36.7	5.43 °L	849	1
Author: Boil Size: 6.67 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/12/2018 4:13 PM Notes: Density of 85% phosphoric acid = 1.685-1.689 g/ml (grain * 30.262 * change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH Adjusting Swapped out 1 lb Vienna for 1 lb White Wheat. Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation. Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/ "There is no uniform method for how the pH is used during the process. The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end. In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil. These all are a matter of preference and style. In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur"" http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10 "Regardless of style or maltster, the same principle applies: As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range. Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect. It's quite straightforward" http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10 "That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor." http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation. Calculation for adjusting boil pH: Grain Weight*34.25*∆pH/11 = ml 88% lactic acid to adjust wort 10.5lb, 5.4->5.2 10.5*34.25*(0.2/11) = 6.5386 ml Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186 Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668
(2018-04-24) EZ Action Lager (IBC)	American Lager	6 Gallons	11.861	2.555	4.96	18.17	3.06 °L	849	0
Author: Brady Smith Boil Size: 8.25 Gallons Boil Time: 75 Boil Gravity: 8.7 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2018 8:13 PM Notes: 1.75L starter w/ 6.5oz DME for ~475B cells 2nd: 2017 NHC Finals 1st: 2017 NHC 1st Round 3rd: 2017 Indiana Brewers Cup 2nd: 2018 First Coast Cup 2nd: 2016 Indiana Brewers Cup + A few other comps I can't recall at the moment... There may be 1-2 other iterations of this recipe on BF. Built water from R-O.
Wheat	American Wheat Beer	5.5 Gallons	1.045	1.008	4.9	31.34	5.65 °L	849	0
Author: Newk Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2017 10:48 PM Notes:
Bère épicée Citron Vert & Coriandre	Spice, Herb, or Vegetable Beer	8.5 Litres	1.054	1.016	5.03	36.82	4.28 °L	849	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 81.4 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: table sugar Priming Amount: N/A Creation Date: 4/15/2017 7:28 AM Notes:
Brew #038 - Nottingham Hnk	Blonde Ale	40 Litres	1.047	1.011	4.79	23.36	5.49 °L	849	0
Author: valtert Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2017 2:10 AM Notes:
Napoleon's Falcoln	Witbier	5.5 Gallons	1.05	1.011	5.03	11.9	3.11 °L	849	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 3/3/2017 7:08 PM Notes:
Ride The Wave	Mixed-Style Beer	5 Gallons	1.052	1.013	5.04	53.46	7.83 °L	849	0
Author: csandvik Boil Size: 5.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: corn sugar Priming Amount: 3.3 Creation Date: 6/24/2016 11:20 AM Notes:
BCH Kotbusser	Weissbier	5 Gallons	1.052	1.016	4.8	35.63	3.53 °L	849	0
Author: mingo jct Boil Size: 6 Gallons Boil Time: 75 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 2:44 PM Notes: Based on Zymurgy recipe with my variations. Also referred to Grimm Brothers Snow Drop recipe for guidelines.
Winter Session Brown	British Brown Ale	5.5 Gallons	1.053	1.016	4.88	29.93	21.06 °L	849	0
Author: Italian_Stallion Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2015 10:50 PM Notes: Ended up overshooting mash temp to 156F, but let it ride. Hit OG exactly. Used oxygenation kit for first time with 1L starter of 4th gen WY1968 built from approx 140ml of thick slurry (3M cell/ml thick). Primary ferment was done in 3 days! FG=1016, about 4-5 points higher than I hoped. Flavor is not bad in hydro samples, but not what I had hoped. More forward roasted malt than anticipated. Not as much sweetness or hop flavor as hoped, though a nice woodsy, leathery english hop flavor is there. Beer is balanced. And flavors play well off each other. Mouthfeel is medium, but heavier than anticipated. All in all, this was a solid recipe, but I wish I had mashed about 3 degrees lower. Will keg and fine after 3 week primary. Will not harvest yeast. It's about time for a new culture of 1968. Kegged, fined, and carbed, and this ended up being a pleasant surprise. Beer has been a crowd favorite. Roastiness is muted some with it fully carbonated and the mouthfeel is a little less chewey now. Literally everyone who's tried this has loved it, even non-beer drinkers. I drank almost a full 2L growler at the Mardi Gras. Glad I ended up with almost 6 gallons and put what wouldn't fit in the keg into bottles to condition with "fizz drops." Will be making this one again with recipe unchanged besides ensuring mash temp is 152-154 and no higher.
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