Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Wild Mexican "Lager"	International Pale Lager	2.75 Gallons	1.048	1.011	4.9	42.14	3.39 °L	756	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 62 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: 7/24/2019 5:48 PM Notes:
Wolffheim Premium Wheat	Weissbier	3 Gallons	1.055	1.018	4.85	26.37	3.56 °L	756	0
Author: Gerald Woolfolk Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 1.2948 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: 12/31/2022 8:39 PM Notes: If no White Labs, use Safale English Ale S-04.
Hey Bud	American Lager	5.5 Gallons	1.047	1.009	5	11.97	3.54 °L	756	0
Author: Fruitybrew Boil Size: 7.18 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/1/2022 10:02 PM Notes:
Watson Wheat	Weissbier	13 Litres	1.045	1.006	5.14	19.34	4.4 °L	756	1
Author: Sean Dawson Boil Size: 17.2 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.89 bar Creation Date: 1/20/2022 1:29 AM Notes: The recipe worked well the last time so I'm trying it again with some slightly different ingredients.
Pumpkin Spice Hydromel	Metheglin	5 Gallons	1.046	1.008	5.06	0	5.81 °L	756	0
Author: SGFBeerBuzz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 6.84 psi Creation Date: 9/16/2021 1:30 PM Notes:
NZ Green Bullet Pilsner	International Pale Lager	25 Litres	1.048	1.008	5.2	33.6	4.02 °L	756	0
Author: philphy Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: N/A 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: 3/12/2021 6:51 PM Notes: Attempt at a Steinlager Clone. No water additions - we are blessed with fairly soft water here in Hamilton, NZ and it works really good with Pils/Lager beers. Pressure fermented at 25C and 25 PSI - ready to keg after 5 days. This beer is pretty well what I was after. Clean, dry, crispy grainy flavour with a nice bouquet of floral hops. Put up against a bottle of Steinlager Classic, its not too far off the mark. Maybe a little less Gladiator would reduce the distinct grainy flavour. Could experiment with hops varieties - Saaz, Hallertau etc.
Nanook Of PlanB	American Amber Ale	5.5 Gallons	1.049	1.011	4.97	21.91	14.86 °L	756	0
Author: run dan run Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 10/9/2020 12:19 PM Notes:
All-American 2	American Pale Ale	3 Gallons	1.05	1.011	5.16	35.91	7.9 °L	756	1
Author: Bubba Wade Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 9/16/2020 12:15 PM Notes:
Milk Stout	Sweet Stout	11 Gallons	1.057	1.018	5.09	24.89	33.63 °L	756	1
Author: rich.miller114@gmail.com Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/26/2019 3:35 PM Notes: Dark malts need to be steeped rather than mashed. Same temp as pale malt (156), at 2qt/lb (6qt of water).
Adams 2G Pale	American Pale Ale	2.5 Gallons	1.048	1.012	4.85	33.6	5.01 °L	756	0
Author: SedroBrew Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 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: 11/8/2019 9:45 PM Notes:
Weeeee Birch	Scottish Export	25 Litres	1.054	1.014	5.19	18.86	18.38 °L	756	2
Author: KimJohnsen Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2016 11:05 AM Notes:
Newcastle Brown Ale Clone	Northern English Brown	19 Litres	1.05	1.012	5.12	34.79	12.85 °L	756	0
Author: thirossato Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.037 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: 5/27/2019 10:14 PM Notes:
Hayloft White Wit Wheat [MASTER - 38L]	Weissbier	38 Litres	1.049	1.01	5.13	12.7	4.08 °L	756	0
Author: Flying Weasels Home Brewery Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 62 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: 4/24/2019 7:33 PM Notes: Wit-style wort with coriander and orange peel fermented with a belgian wit yeast. **Yeast** I've listed some of the yeasts that I've used. Last time, I used the dry yeast (WB06) and the taste is good, but perhaps a little restrained. I would use it again. **Grist**: Half wheat malt, with raw wheat and wheat and oat flakes. The rest will be pilsener. (I've also used torrefied wheat, which doesn't require gelatinization.) With the raw wheat, a gelatinization rest is necessary. In future batches, I could consider using a lot more raw wheat (typical for a witbier, but not a hefeweizen). That might necessitate changes to the mash schedule. **Mash** --at this point, HLT is full @ 44L-- Start with infusions... 1. Protein rest [122F]: Dough in 20L of water @ 136F for a strike temperature of 122F. Let rest 20 min. 2. Gelatinization [137F]: Add 6L of boiling water for a strike temperature of 137F. Let rest 10 min. (Remove the 6L from the HLT and boil separately because HLT will not be at a boil when you need this water.) ...and then proceed using the HERMS unit 3. Beta [150F]: Let rest 30 min. --Top up HLT: add 15L water, so total HLT water = 59L-- 4. Alpha amylase [158F]: Let rest 30 min 5. Sparge [168F]: Sparge with remainder or water from HLT (33L). **Boil** Boil 60 minutes. Add hops as indicated. Spices (coriander, ginger, orange/lemon peel) added at flameout. bagged, and give the brew a long stir to create a whirlpool. After 15 minutes remove the spice bag. **ideas** Allagash also adds Saaz hops at flameout. I could consider that too. For consideration in a future batch: "add the featured ingredient [i.e. spices] to a smaller fermenter or container, fill with beer or another liquid, and make a concentrated stock that can be used for blending. The advantage to extracting the flavors in a smaller volume of beer or other liquid is that it allows for more control over the flavor intensity in the finished beer. This method works especially well when using potently flavored ingredients in a recipe for the first time. Whether the ingredient is cacao, coffee, vanilla, oak, fruit, or spices; it is nice not having to worry about adding too much or too little. And when you use special ingredients in this fashion you can really focus on maximizing flavor extraction because it is easier to filter or strain smaller liquid volumes, especially if you use a solvent that is not subject to oxidation, as is the case with beer. Water or alcohol teas are the most common, and the simplest way to improve flavor extraction of these types of ingredients is by reducing the particle size." Lastly, this is an interesting variation worth considering: https://byo.com/recipe/carissa-sweigarts-cranberry-wit/
Blondie #1	Blonde Ale	11 Gallons	1.05	1.012	5.07	20.16	4.5 °L	756	0
Author: Timsie Boil Size: 12.51 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 74 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: sucrose Priming Amount: 9 oz Creation Date: 3/27/2019 1:30 AM Notes:
Dark Belgian	Trappist Single	5 Gallons	1.044	1.007	4.9	16.51	17.65 °L	756	0
Author: boltron Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: dextrose Priming Amount: N/A Creation Date: 3/4/2019 5:07 PM Notes: 1 week primary, rack to secondary. age 2 weeks then bottle.
20190213-International Amber Lager	International Amber Lager	22 Litres	1.048	1.011	4.86	17.19	7.91 °L	756	0
Author: Team BSB 2018 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3.1 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: 2/12/2019 2:59 AM Notes: 발효 13도에서 12일 발효후 디아세틸레스트 일반 22도 발효실에서 2일 진행 F,G도달 1.012 설탕 8g씩 넣고 병입함.
Deon English Porter	English Porter	20 Litres	1.051	1.012	5.1	27.01	26.9 °L	756	0
Author: Stellenbosch Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 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: 11/2/2017 12:57 PM Notes: Add 5 min before the end of boil: - orange peel - 10 g of powdered cocoa
FITNESS	Belgian Pale Ale	20 Litres	1.051	1.012	5.11	24.57	14.09 °L	756	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 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: 9/1/2017 3:45 PM Notes: STARTER DE MOSTO RESERVADO DE CERVEJA ANTERIOR, INOCULADO COM 3 g DE FERMENTO US 05, E COLOCADO NO AGITADOR POR 22 h. CAGADINHA FEIA DEIXANDO ENTRAR AGUA DO BANHO MARIA NO MOSTO NA HORA DE RESFRIAR.BURRICE (OU CANSAÇO) DE NÃO REFERVER O MOSTO. SG CAIU DE 56 PONTOS PARA 46. A ADICÀO DE MELADO APOS A FERVERA TROUXE A DENSIDADE PARA 1051 COLHIDO 1 l PARA FUTURO STARTER.RENDEU 24 GARRAFAS.DELICIOSA .ACHO QUE AS 3 LUPULAGENS DERAM RESULTADO MUITO BOM
AG 13 Argent & Sable 3	Oatmeal Stout	21.5 Litres	1.05	1.012	5	39.37	21.83 °L	756	0
Author: farny Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.036 Efficiency: 71 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: 7/13/2017 12:19 PM Notes:
Center Of The Universe	American Pale Ale	5.5 Gallons	1.055	1.015	5.17	25.29	4.46 °L	756	0
Author: Wrledford Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 10/31/2016 5:41 PM Notes:
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