Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chee Chee	American Pale Ale	5 Gallons	1.052	1.012	5.2	57.8	8.61 °L	768	0
Author: Huntington Brew Crew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.31 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: 7/1/2017 9:26 PM Notes:
Sour Coco Café - Locombia	Berliner Weisse	420 Litres	1.044	1.006	4.93	24.17	3.27 °L	768	0
Author: Boil Size: 430 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 2.2 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: 5/22/2020 9:11 AM Notes:
Sit Back	Munich Dunkel	23 Litres	1.052	1.013	5.11	27.63	14.03 °L	768	0
Author: Magpi17 Boil Size: 28 Litres Boil Time: 75 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: 0.63 bar Creation Date: 12/9/2019 5:55 AM Notes:
Melonkolie	American IPA	5.5 Gallons	1.045	1.008	4.94	55.41	3.42 °L	768	0
Author: seetu Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 79 ° F Priming Method: co2 Priming Amount: 24.43 psi Creation Date: 11/7/2019 11:23 AM Notes: 1) Use 50ml slurry.
ROTM Pale Ale	American Pale Ale	5 Gallons	1.048	1.008	5.21	22.92	6.34 °L	768	1
Author: CCHS Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2018 11:41 PM Notes:
Fisher Pils V2	Czech Premium Pale Lager	5 Gallons	1.049	1.01	5.13	41.62	5.04 °L	768	1
Author: Boil Size: 6.44 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 67 Mash Thickness: 1.85 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: 12/8/2018 4:47 PM Notes: Original recipe was 80% pils, 8% munich light, 8% white wheat, 4% carahell but had to use what I had available. 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
Extra Small Bier	Trappist Single	20 Litres	1.05	1.014	4.76	31.64	3.45 °L	768	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 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: 9/3/2018 5:51 PM Notes:
18-036 Acant Torrada	Dark Mild	275 Litres	1.051	1.012	5.17	35.9	17.18 °L	768	0
Author: Boil Size: 295 Litres Boil Time: 75 Boil Gravity: 1.047 Efficiency: 63 Mash Thickness: 2.5 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: 6/7/2018 8:18 AM Notes:
Gose Little Something Like This	Gose	10.3 Litres	1.044	1.007	4.79	10.2	3.5 °L	768	0
Author: Boil Size: 12.7 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2018 10:46 AM Notes:
Ceasar's Vienna Amber	Vienna Lager	5 Gallons	1.05	1.01	5.15	23.24	6.25 °L	768	0
Author: kahunapig@outlook.com Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 56 ° F Priming Method: corn sugar Priming Amount: 5 oz Creation Date: 8/15/2017 3:25 AM Notes: This article by Chris Colby, BYO Issue: Jan/Feb 2006 (see link below) provided the base understanding of the style.
EX001 Special B	Belgian Specialty Ale	4 Litres	1.053	1.013	5.23	23.1	22.03 °L	768	0
Author: robint91 Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2015 9:38 AM Notes:
NittenTrettiSju Pale Ale Speidel 50	American Pale Ale	50 Litres	1.047	1.009	5.08	22.62	5.83 °L	768	0
Author: EspFark Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 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: 5/30/2017 9:46 AM Notes: Startet med 55 liter. Skyldte med 9,5 liter vann. Fikk ca 50 liter med OG 1045. Tok med 46 liter på gjærkar. Glemte å koke 90 min pga pilsner malt.
Mo' Citra Hop Sandwich	Weissbier	5.5 Gallons	1.051	1.012	5.08	20.31	4.12 °L	768	1
Author: branodn Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2017 6:41 PM Notes:
Cream Of 3 Crops	Cream Ale	5.75 Gallons	1.046	1.008	4.97	12.75	2.69 °L	768	0
Author: J Bell Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2017 5:19 PM Notes:
Mt Hood Hefe	Weissbier	5.5 Gallons	1.05	1.013	4.95	11.02	4.37 °L	768	0
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2017 6:08 PM Notes: open fermentation
Stout	Sweet Stout	21 Litres	1.052	1.014	4.96	36.4	42.65 °L	768	1
Author: sagiow Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: Dextrose Priming Amount: 140 Creation Date: 3/3/2017 2:08 AM Notes:
Kølsch	Kölsch	20 Litres	1.046	1.01	4.73	21.53	3 °L	768	1
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2016 12:56 PM Notes:
Drempel Brunch Stout	American Stout	5 Gallons	1.058	1.021	4.88	24.83	37.25 °L	768	1
Author: QtAle Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2016 11:20 PM Notes:
Wit This Ring	Witbier	5.5 Gallons	1.049	1.012	4.92	14.75	3.31 °L	768	0
Author: hill55 Boil Size: 7 Gallons Boil Time: 70 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2015 12:10 AM Notes:
Fugg-Ott About It Ale	American Pale Ale	5.5 Gallons	1.056	1.016	5.21	30.33	6.13 °L	768	0
Author: BrewmasterD Boil Size: 6.82 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 4:08 PM Notes: -2 Day Yeast Starter is required. -This is a SMASH beer.
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