Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Noche Buena	American Lager	5.5 Gallons	1.05	1.012	5.05	35.04	3.13 °L	705	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A 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: 3/19/2020 6:16 PM Notes:
Pie Graf	Other Specialty Cider or Perry	5.5 Gallons	1.075	1.015	7.86	11.43	18.15 °L	705	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 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: 10/21/2023 3:06 PM Notes:
Hoppy Lager	American Lager	14 Litres	1.043	1.01	4.41	17.49	2.42 °L	705	0
Author: Boil Size: 16.1 Litres Boil Time: 30 Boil Gravity: 1.038 Efficiency: 78 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: 1/15/2023 7:39 AM Notes: Mash volume approx 14L
Little Red Lager	International Amber Lager	11 Gallons	1.057	1.015	5.47	12.01	12.07 °L	705	1
Author: pourboy Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 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: 14.15 psi Creation Date: 1/25/2022 6:54 PM Notes:
Rice Lager	International Pale Lager	5000 Litres	11.481	2.847	4.6	21.32	2.42 °L	705	0
Author: JimothySnicket Boil Size: 5300 Litres Boil Time: 75 Boil Gravity: 11.1 Efficiency: 85 Mash Thickness: 3 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: 12/20/2021 4:42 AM Notes:
Frost Lager	International Pale Lager	30 Litres	1.05	1.009	5.46	20.99	3.72 °L	705	0
Author: AJO7730 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.132 Efficiency: 60 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 166.6 g Creation Date: 6/5/2021 4:12 AM Notes:
Doppelbock	Doppelbock	10.5 Litres	1.082	1.016	9.26	22.92	29.53 °L	705	0
Author: Ivan Barenboim Boil Size: 14.03 Litres Boil Time: 90 Boil Gravity: 1.069 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: dextrose Priming Amount: 82 g Creation Date: 5/19/2021 1:26 AM Notes:
Hell Yes	Munich Helles	23.5 Litres	1.048	1.008	5.26	19.3	3.38 °L	705	0
Author: Gytis Boil Size: 31 Litres Boil Time: 75 Boil Gravity: 1.036 Efficiency: 78 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: dextrose Priming Amount: 127.9 g Creation Date: 12/31/2020 6:19 PM Notes: Increase carapils next time.
Jesseweissen	Weissbier	5 Gallons	1.057	1.014	5.56	14.29	5.33 °L	705	1
Author: Junkyard Jesse Boil Size: 5.79 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 8 oz Creation Date: 12/2/2020 7:20 PM Notes:
Akers Berry Sour	Fruit Beer	11 Gallons	1.052	1.009	5.66	23.88	3.96 °L	705	1
Author: ImShelledIn Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 65 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2020 4:16 PM Notes:
Lagunitas Clone Take 3	American Light Lager	21 Litres	1.044	1.009	4.55	55.06	5.22 °L	705	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 62 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 3:40 AM Notes: actually lallemand dry-97 american west coast X2
(2019-07-11) Festus Maximus	Festbier	6 Gallons	14.274	4.189	5.45	22.2	6.82 °L	705	0
Author: Brady Smith Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 10.2 Efficiency: 80 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: 7/7/2019 3:18 PM Notes: Pitched ~500b cells from decanted first generation starter. Added one tab NaMbs to mash. Added one vial ClarityFerm at pitch.
Pioneer Lager	International Pale Lager	20 Litres	1.065	1.013	6.82	33.57	8.49 °L	705	1
Author: ForeverBrewing Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.05 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: 12/16/2018 12:42 PM Notes:
First Lager- Fast Lagering	International Pale Lager	6 Gallons	1.057	1.015	5.57	24.18	3.26 °L	705	0
Author: Feels Good Brewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2018 6:41 PM Notes: Step 1: Primary Fermentation Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. I’ve found the time this takes is dependent on 2 primary factors: 1. Original Gravity: a 1.080 Doppelbock is going to take longer to reach 50% attenuation than a 1.048 Helles. 2. Yeast Type: in my experience, rehydrated dry lager yeasts take 12-36 hours longer to show signs of active fermentation compared to liquid yeasts built up in starters or even slurry harvested from a prior batch. I originally advised leaving the fermenting beer at primary temp for 5 days assuming folks were checking SG prior to making temp changes. This was a mistake on my part. While it is possible even high OG beers will reach 50% attenuation in this amount of time, I’ve heard from a couple folks who experience differently. As such, here are my new better-safe-than-sorry recommendations: OG OF WORT YEAST TYPE APPROXIMATE PRIMARY TIME ≤ 1.060 OG Liquid 4-7 days ≤ 1.060 OG Dry 5-8 days ≥ 1.061 Liquid 6-10 days ≥ 1.061 Dry 7-14 days Another factor worth considering is your preferred primary fermentation temperature, as yeast is going to work a bit faster at 54°F (12°C) compared to 48°F/ (9°C). The original 5 day recommendation will likely hold true for most folks, as it has for me, I just want to emphasize the importance of taking SG measurements prior to making temp changes. Step 2: The Ramp Up Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days. Alternate Option Keep the temp probe attached to the fermentor and forgo the incremental temperature increases but immediately setting your regulator to 65°-68°F (18°-20°C). While I still prefer the more gentle approach to temp increases, I’ve heard from many people have had great success using this slightly less time-consuming approach. Step 3: The Ramp Down When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear. Alternate Option 1 Setting the regulator to 30°-32°F (-1°-0°C) without gradually stepping the temp down will shave 2-3 days off of the entire process. Many brewers have done this with positive results, myself included, though I still tend to prefer the original method if only to reduce the amount of airlock fluid that gets sucked into the beer as it crashes. Alternate Option 2 If super bright beer is something you pine for, as I do, and you’re okay with putting animal products in your beer, as I am, consider adding gelatin once the temp of the beer has reached 50°F (10°C). In my experience, this has significantly decreased the amount of time required for the beer to clear to commercial levels, I usually end up kegging 24-48 hours after adding the gelatin. Step 4: Packaging & Storage Once the beer is clear, it’s ready to be packaged, the process of which is obviously different depending on whether one uses kegs or bottles. Yes, bottle conditioning is absolutely possible with this method. For Those Who Keg… Simply transfer the cold and clear beer to your keg, place it in your keezer on gas, and leave it for 3+ days before enjoying! Using my typical kegging/carbonation method in conjunction with gelatin, I’ve found the beer is usually ready for consumption after about 5 days of “lagering” in my keezer, while others swear their beers peak after 2 weeks or so of cold storage. This is likely an issue of subjective preference mixed with a sprinkle of confirmation bias, but regardless, do what you works best for you!
Lakeshore Lager Part 2	Munich Helles	21 Litres	1.044	1.007	4.85	19.29	4.11 °L	705	0
Author: bueschen Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 69 Mash Thickness: 3.45 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: 1/29/2018 3:43 PM Notes:
Kentrosaurus Kolsch	Kölsch	5.5 Gallons	1.046	1.01	4.63	26.68	3.74 °L	705	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 0.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 61 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2018 12:02 AM Notes:
Antonio	Kölsch	7 Gallons	1.047	1.01	4.81	30.85	3.51 °L	705	0
Author: LazareHouse Boil Size: 9.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2017 6:03 PM Notes:
Chet's Dry Show Mead	Dry Mead	5 Gallons	1.084	1.001	10.89	0	3.86 °L	705	0
Author: Warren Atkins Boil Size: 2 Gallons Boil Time: N/A Boil Gravity: 1.21 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2017 3:50 AM Notes: Rack onto medium-dark oak chips or cubes 3-7 days before bottling for a more expanded flavor profile.
Boil Gravity Tweeking	American Light Lager	5 Gallons	1.008	1.002	0.83	0	0.93 °L	705	0
Author: Richard F Shoff Jr Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.006 Efficiency: 70 Mash Thickness: 1.33 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: 4/15/2017 5:08 PM Notes:
Rum	American Light Lager	5.5 Gallons	1.095	1.024	9.34	0	50 °L	705	0
Author: Sam Knippers Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 95 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: 7/20/2016 8:31 PM Notes:
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