Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
St. Nik Reserve 2019- Winter Lager	No Profile Selected	5 Gallons	1.056	1.015	5.32	30.75	26.49 °L	755	2
Author: nikkosach@gmail.com Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.07 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: 10/12/2019 10:19 PM Notes:
Bairds Distillers Pale Ale 5.2%	Standard/Ordinary Bitter	24 Litres	1.042	1.007	4.52	48.43	3.15 °L	755	0
Author: Dougie Orr Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 160 g Creation Date: 9/30/2022 1:47 PM Notes: Using Bairds Distilling Malt & Bairds Pale for a simple floral beer. Using my Cascade & Hallertau Hops from 2021
Schlitz 60's Era	No Profile Selected	5 Gallons	1.049	1.01	5.03	26.89	3.14 °L	755	0
Author: Fuchi_jeg Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 7/8/2022 11:27 PM Notes:
Awesome Recipe	No Profile Selected	6 Gallons	1.097	1.003	12.31	0	4.27 °L	755	0
Author: Sleepy dog brewing Boil Size: 6 Gallons Boil Time: N/A Boil Gravity: 1.097 Efficiency: 85 Mash Thickness: 1.75 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: 6/24/2022 8:42 PM Notes:
Ragnars Badevann (Kornol)	No Profile Selected	4 Gallons	1.084	1.017	8.82	10.97	5.01 °L	755	0
Author: JustJ Boil Size: 6.41 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 76 ° F Priming Method: co2 Priming Amount: 9.15 psi Creation Date: 5/2/2022 6:44 PM Notes:
Peach Beer	No Profile Selected	1080 Litres	1.054	1.016	5.08	27.24	3.4 °L	755	0
Author: azusa_az Boil Size: 1160 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 85 Mash Thickness: 2.7 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: 2/26/2022 5:31 AM Notes:
Lutra Kveik	Czech Premium Pale Lager	16 Litres	1.057	1.013	5.89	34.85	5.66 °L	755	0
Author: VilleVuorinen Boil Size: 17.5 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 52 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2021 6:16 PM Notes:
Mostly Maryland	No Profile Selected	5.5 Gallons	1.047	1.011	4.79	40.87	3.37 °L	755	0
Author: welcha1 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2021 3:59 PM Notes: Black Locust Hop Farm 2020 Cascade 5.9% AA Dark Cloud Malting Pilsner Cascade @ 1oz @ 30 min 1.5oz FO hopstand naturally fall to 196F 1.5oz @ 196F for 5 min 1.5oz @ 193 for 5 min 1.5oz @ 186 for 5 min 1.5oz @ 183 for 5 min chiller on
Export Lager (for 7bbl)	Dortmunder Export	120 Gallons	1.055	1.008	6.19	31.3	4.78 °L	755	0
Author: Whistle Punk Boil Size: 135 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 73 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: 9/16/2020 5:29 PM Notes:
Pils Here	German Pilsner (Pils)	1 Gallons	1.046	1.007	5.1	32.97	3.17 °L	755	1
Author: Boil Size: 2.25 Gallons Boil Time: 90 Boil Gravity: 1.025 Efficiency: 65 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: 18.31 psi Creation Date: 10/31/2019 12:17 AM Notes: 0.7g calcium chloride per gallon of pre treated RO water. 2.7 gallons of total water required. Use 3.5 grams dry yeast for 1 gallon of wort = 35 billion available cells. Re hydrate yeast with ~85 mL water at 104F with 0.5 tsp Yeast Nutrient for 15 minutes.
Chunk Dunk	Blonde Ale	5.5 Gallons	10.322	2.241	4.28	19.43	5.16 °L	755	0
Author: steve039 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 7.6 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2015 5:46 PM Notes:
Awesome Recipe	German Pilsner (Pils)	20 Litres	1.049	1.012	4.83	23.37	3.5 °L	755	0
Author: Boil Size: 29.1 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 7 ° C Priming Method: sucrose Priming Amount: 120 g Creation Date: 9/7/2019 7:41 AM Notes:
IRLANOIS & TANKO Session IPA	No Profile Selected	100 Litres	1.041	1.007	4.4	44.13	2.83 °L	755	0
Author: TANKO CERVEZAS Boil Size: 106 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2019 10:43 PM Notes:
DAMMAGED Goods	Double IPA	5 Gallons	1.105	1.026	10.33	336.95	11.55 °L	755	1
Author: Jack1120 Boil Size: 2.5 Gallons Boil Time: 90 Boil Gravity: 1.101 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2018 6:51 PM Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs. The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt. The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added. 1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched. There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling. The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado. Step by step instructions: 1) Collect and heat 2.5 gallons of water. 2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes). 3) Bring water to a boil. 4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract. 5) Return wort to boil. 6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops. 7) 60 min boil remaining – Add 0.5 oz. Apollo hops. 8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup. 9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose). 10) Allow to stand for 15 minutes before cooling. 11) Cool the wort as quickly as possible. 12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops. 13) Sanitize equipment while wort cools. 14) Rehydrate 2 packs of Nottingham Ale Yeast. 15) Fill 6 gallon carboy with 2 gallons of cold water. 16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot. 17) Add cold water as needed to bring the final volume to 6 gallons. 18) Aerate the wort. 19) Measure and record specific gravity. 20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast. 21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan. 22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation. 23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops. 24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment. 25) Allow beer to condition for 2-4 weeks in secondary fermenter. 26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops. 27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket. 28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix. 29) Fill and cap bottles. 30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks. 31) After this point, the bottles can be stored cool or cold.
Oktober Weizenbock Brassé Le 9 Octobre	Weizenbock	18 Litres	1.063	1.006	7.44	22.29	10.06 °L	755	0
Author: Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.094 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2017 2:34 AM Notes: L'ajout de houblon Chinook provient de houblons verts (de mon patio) dont j'en ai fait une teinture-mère. J'ai jeté 4 c à soupe de cet teinture dans le moût tiède, en même temps que la levure qui elle provient d'un levain conservé au frigo (levure allemande). Le blé provient de 200 gramme de farine industrielle que j'ai mis dans le moût au tout début de l'ÉBULLITION. La moité du plâtre a été mis dans la maiche lors de la conversion enzymatique et le reste dans le chaudron lors de l'ébullition J'ai mesure au moins 7% d'alcool avec le densimètre. La couleur de la robe correspond à celle affichée sur cette fiche (en haut à gauche). Mise en tourie le 16 octobre. -La bière s'annonce très bonne. Des notes de fruits tropicaux sont décelables au nez (bananes, ananas). En bouche: abricot, bananes, épices. Le chinook est à peine perceptible mais donne une touche spéciale (non astringente) à l'ensemble. -J'ai ajouté 3 gouttes de MgCl à la bière en tourie. Environ 14 litres prévue (moins 1 que j'ai consommé précédemment). 23 octobre: embouteillage: 12 litres de très bonne bière, très bien équilibrée et houblonnée avec une belle mousse onctueuse. J'aurais probablement 14 litres de bière si je n'en avais bu (précocement) avant ;) J'ai ajouté 3-4 gouttes de MgCl dans la bière avant l'embouteillage et j'ai ajouté 110 g de dextrose en plus d'avoir bien agité la bière (avant l'embouteillage)
Duvel	Belgian Golden Strong Ale	5.5 Gallons	1.079	1.018	8.02	15.55	3.32 °L	755	0
Author: G'ale Force Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.144 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2017 8:26 PM Notes: I add 1lb of dextrose to the initial boil and add 12oz dosage when I rack the beer during fermentation.
Belgian Triple	Trappist Single	20 Litres	1.084	1.015	9.07	6.16	6.81 °L	755	0
Author: i3lasphemy Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.168 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2016 9:15 AM Notes:
Cannae Fake Tha Funk IPA	American Pale Ale	23 Litres	1.061	1.012	6.39	51.02	8.84 °L	755	2
Author: Jackeroo Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2016 7:34 AM Notes: Strike mash temp = 6.5L @ 76.7C to attain 68C 25L went into Boil - needed to topped up to 23L post-boil Yeast hydrated in 10x weight kettle water + 1tsp dextrose. Pitched @ 23.7C. OG 1.060 @ 23.7 = 1.061! Fermented 9 days in Primary, racked to secondary, dry hopped 7 days, bottled, 2.5xCO2 (145g @ 20L @ 20.4C) FG = 1014 @ 20.4
Köhls	No Profile Selected	32 Litres	1.052	1.016	4.72	26.39	3.47 °L	755	0
Author: andenzz Boil Size: 39 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2016 3:41 PM Notes:
Kalypso	No Profile Selected	20 Litres	1.042	1.008	4.54	64.86	7.91 °L	755	1
Author: ForeverBrewing Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 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: 10/6/2015 9:03 AM Notes:
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