Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Barn Bier	Märzen	35 Gallons	1.055	1.013	5.56	23.7793	12.23 °L	801	0
Author: EmancipationBrewing Boil Size: 38 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 6/3/2019 2:32 PM Notes: 35g CaCl per 35 gal strike water. 159* strike water temp, 21 gallons gets 144* mash temp. Turn water up to 185*. Mash for 30 min. Add 7 gallons of the 185* strike water to total 29 gallons in mash. Then, refill water to 20 gallons and add Start fermenting at 50* for the first 48 hrs, then increase 1* each day until you hit 60* for 10 days. Then, let it free rise as high as it wants. Then let it go for another 9 days. (Now at 3 weeks) Cold crash and carbonate, keg immediately after proper carb and temp. Then, let sit in cold room for at least 6 weeks. 12 weeks optimal.
Brewer's Best NEIPA	Specialty IPA: New England IPA	5.2 Gallons	1.055	1.012	5.66	65.04	3.59 °L	801	1
Author: lantsjward Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.1 oz Creation Date: 2/17/2024 1:09 PM Notes: Water plan: Start with 4 gallons of filtered house water and 2 gallons of distilled water in the kettle for steeping and boil. At flame out, add enough distilled water to bring kettle to 5.2 gallons (if required). Target is 5 gallons into fermentor. Late Malt Addition: Add last 3.3 lb can of LME at 50 minutes into boil. Whirlpool: Cool wort to 180*, steep hops for 20 minutes.
One For The Road - Export	Dortmunder Export	13 Gallons	1.054	1.011	5.61	27.22	4.71 °L	801	0
Author: RouletteRun Boil Size: 17.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 79 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 13.9 psi Creation Date: 8/5/2023 3:15 PM Notes:
Union Buster Blood	Oatmeal Stout	5.5 Gallons	1.054	1.011	5.55	30.74	43.78 °L	801	0
Author: nomad119 Boil Size: 7.06 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 74 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: 2/27/2023 6:01 PM Notes:
Holiday Ale	Winter Seasonal Beer	5.5 Gallons	1.056	1.012	5.75	0	14.15 °L	801	1
Author: EricDJ Boil Size: 6.63 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.3 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: 11/26/2022 12:53 AM Notes:
Roggenbier W/ Juniper	American Amber Ale	11 Gallons	1.057	1.015	5.55	20.29	14.06 °L	801	0
Author: Boil Size: 16.01 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2022 2:43 PM Notes:
PITUCA SAISON	Saison	25 Litres	1.052	1.01	5.5	71.08	6.6 °L	801	3
Author: Boil Size: 35.61 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 316.6 g Creation Date: 11/16/2021 2:57 PM Notes: agregar 15 minutos antes de finalizar el hervido agregar Iris Mohs y 50 gramos cascara de naranja y 35g de miel 5 minutos antes de finalizar el hervido
LiD'A Irish Red V5	Irish Red Ale	30 Litres	1.053	1.011	5.53	18.95	10.48 °L	801	0
Author: Canadian Steve Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 74 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2021 11:25 AM Notes: Recipe made for Arsegan 50L all-in-one kettle (Hopcat, Robobrew, BrewDevil, etc..) Mash in at 45 for 15 minutes. ** Mash at 55C for 15 minutes. Mash at 67C for 90 minutes. Mash out at 75 for 10 minutes. ** My experience (>50 brews) with the kettle suggests that starting at 45C provides for better flow and efficiency through the mashing process. Fill kettle to 41 litres. Remove 6 litres for sparge. (warm slowly on stove) At mash in temp (45) add milled grains slowly. Mash per above. Two hops drops. At -60 minutes then at -15 minutes. 2nd hops is more "flavour" than aroma. Steep final hops 15 minutes then remove and cool. Aerate and yeast. Initially used S-04 English Ale yeast with a big starter. Now using reclaimed S-04 from previous batches. Used 5x already from one yeast starter. Doing initial fermention at 15C. (Have used 15-17C) Raising to 20C after a few days. This is the 5th brewing of this recipe with tweaks. Each brew used a significantly different malt bill. I'm trying to find a stable recipe with far less colour but still very red. This time using recommendations from Weyermann. Also my first brew with 100% RO water. Building the water back with gypsum, epsom and calcium chorlide. First guess based on Palmer/Raminski. 75 ppm Ca, 100 ppm Cl, 100 ppm SO4
Stoutland Clone	American Stout	5.5 Gallons	1.052	1.01	5.5	0	40.56 °L	801	0
Author: ChicoBrewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: 1.3 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: 7/8/2020 12:37 AM Notes: Buried Acorn Brewing Co.’s Stoutland clone This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout. (5 gallon/19 L, all-grain) OG = 1.048 FG = 1.014 IBU = 30 SRM = 47 ABV = 4.5% Ingredients 2.5 lbs. (1.13 kg) 1886 NY pale ale malt 2.5 lbs. (1.13 kg) 1886 NY Munich malt (or Munich 1) 1.5 lbs. (0.68 kg) 1886 NY Vienna malt 0.75 lb. (0.34 kg) Bairds medium crystal malt (75 °) 0.75 lb. (0.34 kg) Crisp pale chocolate malt (225 °L) 0.75 lb. (0.34 kg) Bairds light crystal malt (15 °L) 0.75 lb. (0.34 kg) Crisp dark chocolate malt (450 °L) 0.75 lb. (0.34 kg) flaked oats 5 oz. (142 g) roasted barley malt 3.75 AAU French Strisselspalt (90 min.) (1.5 oz./43 g at 2.5% alpha acids) 3.25 oz. (92 g) French Strisselspalt (0 min.) 0.65 oz. (18 g) Cascade hops (dry hop) 0.65 oz. (18 g) Chinook hops (dry hop) Omega Yeast OYL057 (Hothead Ale) 2/3 cup corn sugar (if priming) Step by step Make sure the alkalinity of your water can buffer the heavy-handed specialty malts. Water should be roughly 1:1 sulfate-to-chloride with about 50 ppm calcium ion. Mash in grains at 152 °F (67 °C) for 60 minutes. Raise grain bed to 168 °F (76 °C) to begin the lauter process. Vorlauf and sparge as normal. Collect about 6.5 gallons (25 L) of wort in your kettle and bring to a boil. Add the first hop addition and boil for 90 minutes. At the end of boil, add the second hop addition and create a whirlpool. Buried Acorn spins for 15 minutes, then spins down for 30 minutes. If you have a pump you can follow this as well. Otherwise create a whirlpool and let settle for 30 minutes. An addition of a yeast nutrient and proper oxygen/aeration prior to fermentation is important. Fermentation temperature is not critical — anywhere from 82–108 °F (28–42 °C) should work. Once primary fermentation is finished, allow the beer to settle for several days then package as normal.
Lager: Keeper: Oktoberfest	Festbier	11 Gallons	1.061	1.019	5.61	29.89	8.08 °L	801	0
Author: WilbyJack Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: 7.72 psi Creation Date: 8/27/2019 5:49 PM Notes: Good recipe. Beer was delicious, color was great. The beer never cleared, add a protein rest next time and utilize finings.
BOHEMIAN PILSNER	Bohemian Pilsener	21 Litres	1.05	1.008	5.58	57.82	6.13 °L	801	0
Author: NKONKA Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 4 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: 6/17/2016 12:18 PM Notes:
Fatt Matt's Ginger Beer	American Light Lager	150 Litres	13.339	2.882	5.61	0	3.24 °L	801	0
Author: UnicornHerderHFB Boil Size: 150 Litres Boil Time: 60 Boil Gravity: 13.3 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2019 1:44 PM Notes:
Belgian White IPA	Specialty IPA: Belgian IPA	6 Gallons	1.055	1.012	5.67	57.37	4.22 °L	801	0
Author: JVickers Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2019 5:21 PM Notes: Ferment at 66 F for 3 days. Allow temp to rise to 74-75 for remainder.
Very Peculiar-ish	Old Ale	5.2 Gallons	1.056	1.013	5.69	31.02	21.54 °L	801	0
Author: Herr Stein Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: dextrose Priming Amount: 3 oz Creation Date: 10/30/2018 6:18 PM Notes: Definitely need a blow-off tube for this one during fermentation. I used Lyles Black Treacle for the molasses. Wow. Big strong, mouthy/chewy flavor. Very good winter beer if you like strong, malty ales. Rich full-bodied flavor with tastes of fruit, (banana, cherry?) No hop flavor to speak of. Tan head. Highly attenuated, dark in color but not black, Hints of Caramel, Molasses & Chocolate. A04 pub, S-04 or Notty dry yeast can be used also.
Marzen	No Profile Selected	23 Litres	1.052	1.009	5.62	27.08	9.62 °L	801	0
Author: Willbreier Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 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: 4/20/2018 1:01 AM Notes:
#13 Blind Pig IPA	American IPA	5 Gallons	1.056	1.014	5.53	60.89	7.59 °L	801	1
Author: brimmersherman@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2017 3:57 AM Notes:
Bitter V2	Ordinary Bitter	1 Gallons	1.058	1.014	5.78	29.42	11.52 °L	801	0
Author: thestaticboy Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2017 10:03 AM Notes:
Scritch	Saison	6.5 Gallons	1.048	1.007	5.47	21.43	3.4 °L	801	0
Author: emsroth Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/28/2016 12:11 PM Notes: 0.5L Starter (Stir Plate) 1L Starter (stir plate) 2L starter (simple) 270 B cells
1st Batch Pale Ale	American Pale Ale	331 Gallons	1.052	1.01	5.51	49.04	5.18 °L	801	0
Author: Brewery ARS Boil Size: 378 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 9/19/2016 12:37 AM Notes:
Chili AAA	American Amber Ale	11 Litres	1.052	1.01	5.52	38.46	11.86 °L	801	1
Author: Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2016 8:01 PM Notes:
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