Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Ryeway To Heaven Clone	English Barleywine	3 Gallons	1.147	1.033	14.96	24.64	11.99 °L	821	0
Author: prospero Boil Size: 4.76 Gallons Boil Time: 90 Boil Gravity: 1.095 Efficiency: 70 Mash Thickness: 0.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 71 ° F Priming Method: sucrose Priming Amount: 1.8 oz Creation Date: 3/14/2023 11:10 PM Notes: Interpreted from Revolution's website (60% rye) based on barleywine / strong ale profile, coupled with historical listings of the beer. Based on recent higher ABV versions that were listed at 15%/25IBU vs. older 13.7/20IBUs. Total guess on the yeast - but the Trappist High Gravity makes sense for this style where dark fruit & spice are prominent and higher ABV. Stepped mash, particularly a step in 98-113'F range to help reduce gumminess of mash.
Session Black IPA 2	Specialty IPA: Black IPA	5.5 Gallons	1.031	1.008	3.09	77.42	27.26 °L	820	0
Author: Craft Solutions Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2018 9:18 PM Notes:
Flavour Of The Seventown	Kölsch	28 Litres	1.044	1.01	4.41	28.44	3.51 °L	820	1
Author: Loriana Boil Size: 36 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: dextrose Priming Amount: 201.7 g Creation Date: 1/17/2023 7:30 PM Notes: Diacetyl rest at the end of prime fermentation: 20°C for 2 days
Session IPA	American IPA	28 Litres	1.036	1.007	3.78	39.62	4.28 °L	820	0
Author: Cervecería Real Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 35 ° C Priming Method: co2 Priming Amount: 1.91 bar Creation Date: 9/23/2022 2:33 AM Notes:
Goodbelly Kettle Fruited Sour Experiment	Fruit Lambic	4 Gallons	1.051	1.018	4.36	19.6	5.63 °L	820	0
Author: phams16 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 4/16/2021 2:53 PM Notes: After mash...check ph of wort, add lactic acid to bring down to 4.8-5.0 Add .5 lactobacillus slurry into initially chilled wort along with 2 shots of goodbelly, let sit at room temp for 24-48 hours and check ph every day...target 3.5 After, Continue the rest of the brew day like normal. Pitch the other half of the lacto slurry and the us-05 Add fruit in secondary via thawing at room temp and pureeing
Two Of Tarts	Gose	10 Gallons	1.043	1.011	4.29	6.81	2.85 °L	820	0
Author: Todd Cogswell Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.25 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: 1/3/2020 3:48 AM Notes: RECIPE: Two of Tarts 10 gallon batch (37.85 liters) Original gravity (before fruit additions): 1.042 Final gravity: 1.009 IBU: 5 SRM: 2 ABV: 4.5% Fermentables: 7.75 lb (3.52 kg) Pilsen Malt 2.75 lb (1.25 kg) White Wheat Malt 2.75 lb (1.25 kg) Flaked Red Wheat 1 lb (0.45 kg) Carapils 0.5 lb (0.23 kg) Acidulated Malt One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree One 3 lb 1 oz can of Vintner’s Harvest Mango Puree Hops & Spices: 0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes 1 oz (28.35g) Sea Salt. Boil 60 minutes 0.92 oz (26g) Freshly crushed Indian Coriander. Flame out. Yeast & Bacteria: Wyeast 5223-PC Lactobacillus Brevis Wyeast 1272 American Ale II Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring. Additional Equipment: FermWrap or comparable fermentation heater Fermentation temperature controller Lactobacillus Preparation: 48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients: 45 grams dry malt extract 10 grams corn sugar 10 grams Calcium Carbonate (CaCO3, chalk) 1 gram yeast nutrient Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C) Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock. For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible. Brew Day 1: Single infusion mash at 152° F (67° C). Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops. Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.) Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work. Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind. Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle. Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C). Insulate the kettle on all sides and over the top with blankets, then let sit overnight. Brew Day 2: After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle. Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions. Ferment at 68° F (20° C). Add fruit to primary once the fermentation begins to settle down around day 4.
Coopers European Lager	International Pale Lager	23 Litres	1.015	1.004	1.5	0	1.93 °L	820	1
Author: Boil Size: 4 Litres Boil Time: 15 Boil Gravity: 1.088 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: 4/30/2019 10:22 PM Notes:
Awesome Berliner Weisse Kettle Sour	Berliner Weisse	5.5 Gallons	1.035	1.009	3.48	7.1	2.78 °L	820	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.065 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: 3/28/2019 2:03 AM Notes: Day one. Steep grains in bag in 3 gallons 150-160 degree water for 30 minutes. Raise bag up and allow to drip into kettle. Stir in DME. Cool to around 100 degrees. Add 5 ml of lactic acid and 1/2 container of goodbelly mango. Maintain around 100 degrees for 24 hours and check ph. Aim for 3.3-3.8. Bring to boil. Do full 60 minute boil, adding hops at 15 remaining minutes. Cool to 70. Transfer to fermenter via syphon. Check gravity and add appropriate amount of water to obtain OG using dilution calculator. Pitch 2 yeast packets. Put on lid and airlock.
Coyote Lager	American Light Lager	10 Gallons	1.03	1.008	2.96	43.55	15.86 °L	820	0
Author: ghuerta92 Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2018 7:58 PM Notes:
Leftovers: Wheat Recipe	Weissbier	5.5 Gallons	1.045	1.011	4.53	15.74	7.61 °L	820	1
Author: Brew Mistress Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2018 3:15 AM Notes: 12/18 FG = 1.003 ABV = 5.5%
Tropical Pale	Special/Best/Premium Bitter	3 Gallons	1.043	1.011	4.19	33.1	5.24 °L	820	0
Author: Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2015 7:37 AM Notes: Tropical Fruit Bomb
Blueberry Basil Bragawd (small)	Braggot	6 Gallons	1.024	1	3.1	0	5.2 °L	820	0
Author: OwainWeale Boil Size: 3 Gallons Boil Time: 30 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2018 5:50 PM Notes: http://thebardhouse.net/index.php/2018/05/28/blueberry-basil-bragawd/
Awesome Recipe	Witbier	5.5 Gallons	1.002	1	0.17	0	0.49 °L	820	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.001 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2018 5:30 PM Notes:
ST18 - Cerveza De Malto Seca	Dry Stout	5.2 Gallons	1.044	1.01	4.46	41.08	36.87 °L	820	0
Author: DamienB Boil Size: 6.95 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2017 1:02 AM Notes: I forgot to put the black barley in the grinder as Jamil says in the book but it still turned out pretty good. Quite happy with it.
Awesome Recipe	American Light Lager	5 Gallons	1.04	1.009	4.07	53.97	21.89 °L	820	0
Author: Mikel Davis Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 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: 3/5/2017 2:50 AM Notes:
Beli Is Nice Berliner Weisse	Berliner Weisse	13 Litres	1.041	1.007	4.43	0	3.08 °L	820	0
Author: FreeFermentation Boil Size: 15 Litres Boil Time: 15 Boil Gravity: 1.035 Efficiency: 60 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: 8/22/2016 12:14 PM Notes: Bring wort to a boil after collection, turn off and adjust ph to 4.2-4.4. Add Starter of LactoBacillus plantarum for 24-72 hours to achieve target PH. Pre-Boil PH: 3.25 15 minute boil without hops then add S-05 and let it ferment normally. Add 20g of Cascade in dry hopping for 3 days. Rack once fermentation is complete and bottle normally. Special thanks to Milk The Funk Facebook Group
BerlinerWiesse	Berliner Weisse	12.5 Gallons	1.03	1.005	3.28	6.22	2.44 °L	820	1
Author: DJ7373 Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2016 10:44 AM Notes:
Short Sickle Session BPA	American IPA	6 Gallons	1.043	1.01	4.31	66.98	6.36 °L	820	1
Author: tbridge Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 5/10/2016 6:36 PM Notes:
What Summer? Elderflower Ale	Special/Best/Premium Bitter	23 Litres	1.045	1.011	4.45	39.98	8.14 °L	820	1
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: dextrose Priming Amount: N/A Creation Date: 8/3/2015 2:30 PM Notes:
Sour Lacto B. V1	Berliner Weisse	5 Gallons	1.042	1.01	4.12	0	3.91 °L	820	0
Author: Crayolabrown Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 6/16/2015 9:16 PM Notes:
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