Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mirror Pond IPA Clone	American IPA	3 Gallons	1.054	1.016	5	24.48	9.95 °L	790	0
Author: static2601 Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/20/2018 10:29 PM Notes: OG 1.057. Hops rounded up from original recipe/slightly more hops. Excellent fermentation less the a few hours pitching yeast. Very strong @ 66F. +48 hours later gravity reading = 1.019 12/10 dry hopped .25 ounce cascade 12/11 gravity reading = 1.012 very clear, color about right. fermentation range 62F - 70F lower gravity then expected. 6% ABV expected after bottling.
Haymaker	Cream Ale	5.5 Gallons	1.053	1.014	5.19	17.37	3.46 °L	790	0
Author: sweets7500@nycap.rr.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 4/3/2023 2:53 PM Notes:
Passport To Prague - Gluten Free	Czech Pale Lager	5 Gallons	1.053	1.015	4.95	48.98	5.78 °L	790	0
Author: Cale B Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 54 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 2/22/2023 3:11 AM Notes:
LR 10BBL	International Pale Lager	320 Gallons	1.047	1.008	5.17	22.29	3.11 °L	790	0
Author: Jake Hutter Boil Size: 355 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 73 Mash Thickness: 1.33 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: 1/28/2021 11:02 PM Notes:
Ale-Ian Redeye	Irish Red Ale	20 Litres	1.052	1.013	5.18	20.64	12.91 °L	790	1
Author: AHarper Boil Size: 25.79 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 79 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 96.6 g Creation Date: 1/7/2021 5:44 PM Notes: Original recipe was Red X Irish Ale Uses the yeast slurry from Scottish Four Quid to make a starter
Vultur 250 L	Oatmeal Stout	280 Litres	1.056	1.018	4.95	12.59	31.58 °L	790	0
Author: Boil Size: 300 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 59 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 91.1 g Creation Date: 8/1/2020 2:39 AM Notes:
Kviek: American Red Ale: Session Strength	American Amber Ale	5 Litres	1.053	1.013	5.17	51.67	13.56 °L	790	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.024 Efficiency: 45 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: 5/17/2020 10:36 AM Notes:
Bog Roll Blonde	Specialty Smoked Beer	5.5 Gallons	1.047	1.008	5.08	30.29	3.57 °L	790	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:
Maranon Canyon Saison	Saison	5.5 Gallons	1.046	1.008	5.02	28.74	2.66 °L	790	0
Author: bradyt88 Boil Size: 7.05 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 83 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2019 4:52 PM Notes: 1L Yeast Starter Fermented at 72F for 10 days, then 64F for 10 days 04/27/19 = 1.046 OG (brew day) 04/30/19 = 1.013 05/16/19, cold crashed to 36F 05/21/19 = 1.008, added 1 tsp gelatin to 3/4 cup of 155F water (boiled to sanitize then cooled) 06/01/19 = Kegged, 30 PSI for 30 hours
048	Special/Best/Premium Bitter	35 Litres	1.048	1.008	5.26	34	6.49 °L	790	0
Author: Roget Boil Size: 40 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2019 6:58 PM Notes: Hydrometer FG 1.008 5.26% Refractomer FG
Back In Black (American Dark Lager)	Dark American Lager	41.8 Litres	1.052	1.012	5.2	25.53	21.45 °L	790	1
Author: Wazza Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2014 8:19 PM Notes: 1)Strike water: 65oC Mash = 35lt@71oC if 10kg grist is@5-6oC 2)48-72-hour diacetyl rest @22oC when terminal gravity is reached, then crash 4 weeks @3oC 3)First brew trying to propogate WLP830 from the previous brew.
Fisher Pils	Czech Premium Pale Lager	5.25 Gallons	1.051	1.012	5.08	36.7	5.43 °L	790	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
NE IPA "Session"	American IPA	6.25 Gallons	1.05	1.011	5.14	118.63	4.72 °L	790	0
Author: evg123 Boil Size: 7 Gallons Boil Time: 45 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2018 5:51 PM Notes: Taken from http://www.homebrewtalk.com/showthread.php?t=568046
Bube's Speakeasy Pale Ale Volume 4	American Pale Ale	90 Gallons	1.048	1.009	5.07	47.94	8.51 °L	790	1
Author: mitchromig Boil Size: 110 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 1.5 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: 11/19/2017 10:59 PM Notes:
GBH Hoppy Wheat Extract Recipe	American Wheat Beer	6 Gallons	1.049	1.009	5.2	31.11	4.26 °L	790	0
Author: Moonshine018 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2017 9:40 PM Notes:
013 CentAmaSim APA	American Pale Ale	13.5 Litres	1.045	1.006	5.07	32.96	3.24 °L	790	0
Author: Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: 4.2 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: 9/6/2016 9:02 PM Notes:
On An Island	American Pale Ale	5.5 Gallons	1.048	1.01	4.96	54.72	5.98 °L	790	1
Author: White Goodman Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 55 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: 6/22/2016 1:55 AM Notes:
Vienna Lager	International Dark Lager	20 Litres	1.046	1.008	5.1	22.96	7.07 °L	790	0
Author: Gummi Ben - Norðan 2 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2016 9:27 AM Notes: Gerjun / Lagering 1. 9°C þegar ger fer í 2. 10°C fyrir háttinn sama dag 3. 11°C morguninn eftir (Dagur 2) 4. 12°C Næsta morgun (Dagur 3) 5. 14°C Næsta morgun (Dagur 4) 6. Hækka um 1°C á ~12klst fresti þar til gerjun er komin í 18°C og láta standa í viku 7. Cold crasha um ~2.5°C á 12 tíma fresti þar til ~3°C er náð.
Single Hop Mandarina Pale Ale	American Pale Ale	15 Litres	1.049	1.011	5.02	22.29	5.39 °L	790	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2016 7:18 PM Notes:
Dark Base Beer	Mixed-Fermentation Sour Beer	370 Gallons	1.041	1.002	5.07	6.3	29.02 °L	790	0
Author: Jameswoody Boil Size: 460 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 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: 2/18/2016 6:16 PM Notes:
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