Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Vienna Lager	Vienna Lager	5.5 Gallons	1.044	1.011	4.3	21.76	6.45 °L	699	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 1.33 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: 3/16/2019 2:12 AM Notes:
Apple Shine	Common Cider	7 Gallons	1.09	1.002	11.57	0	0 °L	699	1
Author: HansTheRed Boil Size: 8.73 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 64 Mash Thickness: 1.7 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: 10/20/2024 6:10 PM Notes:
Condell Lager	Czech Pale Lager	27.8 Litres	1.041	1.01	4.02	22.14	3.42 °L	699	1
Author: AJO7730 Boil Size: 33.58 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 11/11/2022 11:28 PM Notes: 1. Clean Brewzilla. Flush and rinse. 2. Fill with 20L of water and treat with appropriate salts. 3. Adjust pH and check with pH meter. Use Citric Acid or Bicarbonate Soda to regulate pH. 4. Heat water and circulate. Bring to 62 degrees Celsius. 5. Crack grain into a bucket and add 500g of rice hulls. Mix with hands. 6. Add cracked grain to the water and stir in to hydrate all the malt. Cover and circulate for 90 minutes. Move from 62 degrees Celsius to 69 degrees Celsius over the course of the 90 minutes. 7. Heat 15-17L of sparge water to 78 degrees and sparge through the grain once it is ready to be removed from the mash. 8. After the mash is over, remove the grain and allow to drain. While this drains, heat to boil temperatures and sparge with the already warm sparge water from step 7. 9. Remove grain from the brewzilla and begin the boil addition of hops at 90 minutes. Clean the cooling coil with water and have it standing by to sterilize in the boil at 15 minutes before the end. 10. At 10 minutes left of the boil, add the finnings and nutrients. Add the final hops here as well. Go and get Ice x4. 11. Chill the beer immediately once the boil is over. 12. Pump into a clean and sterilized fermenter and heavily aerate. 13. Pitch yeast into wort and ferment for 5 days at RT and then place in fridge to cold crash slowly (using medium fridge setting). 14. After 14 days, have the fridge cool to 2 degrees to fully cold crash the lager. 15. Transfer to a clean and sterilized SS Keg. Pump out at 7psi.
MIni Madeinead	Best Bitter	25 Litres	1.044	1.011	4.37	37.23	11.17 °L	699	0
Author: M3 Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 66 Mash Thickness: 6 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: 4/17/2022 3:39 PM Notes: Brew Day 18/04/22 6ml lactic acid added with 13ml AMS and 1 x campden tablet Full bodied mash schedule used Stirred half way through Mash schedule Pre boil gravity 1.042 OG 1.045/1.046 30 litres in fermenter 12.5g rehydrated S-04 added
Helles IV	Munich Helles	5.5 Gallons	1.05	1.013	4.93	20.59	4.76 °L	699	1
Author: cduff29 Boil Size: 7.25 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2022 2:02 AM Notes:
Cream Ale	Cream Ale	2.5 Gallons	1.037	1.006	3.95	13.86	10.12 °L	699	0
Author: Daarrn Boil Size: 4.01 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 60 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: 1/11/2022 7:37 PM Notes:
Boat Brew	American Wheat Beer	5.25 Gallons	1.044	1.011	4.39	25.94	3.54 °L	699	1
Author: william@bellavance.co Boil Size: 6.28 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2021 10:48 AM Notes:
Flogger Lager	Czech Premium Pale Lager	6 Gallons	1.052	1.013	5.06	41.22	4.7 °L	699	0
Author: swick Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 56 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/17/2020 4:00 AM Notes: Double Decoction: *Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.* Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual. No Decoction: Instead of the labour intensive double decoction mash schedule you could: - Substitute some of the pilsner malt for vienna and/or munich to add colour and depth. - Include some melanoidin malt for a slight decoction 'feel'. - Add some carapils malt (or your preferred alternative) for improved head retention. - After which, just carry out a temperature/infusion mash schedule based on your preferences. **This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions. ***With the regular 3.5%AA Saaz the hop additions are 1.5oz @ 90min, 2oz @ 20min, 1oz @ 10min, 1oz @ 0min.
Oktoberale	Märzen	10 Gallons	1.072	1.017	7.21	25.27	11.91 °L	699	0
Author: Luke Robison Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 85 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: 8/23/2020 12:47 PM Notes:
Franzisianer Clone 031619	Weissbier	5.5 Gallons	1.054	1.011	5.53	16.82	3.83 °L	699	0
Author: utahpete Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 69 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: 3/16/2019 3:59 PM Notes: 031719, Mash and Boil . Long Ferulic acid rest at 109-115.F Mashed at 150-155.F for 60-90 minutes Boiled for 60 minutes approx ( kept getting E4 error from MAsh and Boil). Left overnight to cool. 1.054~ 031919, yeast starter , 800ml , started at 0700 pitched at 1345. 65.F Put into plastic big mouth fermenter with Brewjacket immersion pro set to 64.F, just under 5 Gal. 032119 raised to 66.5.F SG ~1.024 03232019 raised to 69.5.F SG 1.012-1.014, Looking for more clove
Lac Des Hell	Munich Helles	22.7 Litres	11.799	2.84	4.78	21.73	3.48 °L	699	0
Author: The Darker Half Boil Size: 30.3 Litres Boil Time: 90 Boil Gravity: 8.9 Efficiency: 73 Mash Thickness: 3.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: Force Carb Priming Amount: Cornelius Keg Creation Date: 8/11/2016 5:09 PM Notes: Aerate @ 5 LPM for 120 seconds. Added WL Clarity Ferm with yeast pitch.
Finish Lime Wheat	American Wheat Beer	5.5 Gallons	1.048	1.011	4.91	16.73	3.39 °L	699	2
Author: bradthoc Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2018 3:19 PM Notes: 0.5 liter yeast starter. Brewed for group of "runDisney Dopey" runners January 2019.
1664 Blanc August 2018	American Light Lager	22 Litres	1.054	1.012	5.52	0	3.59 °L	699	0
Author: goatback Boil Size: 35.2 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.9 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: 8/19/2018 4:28 PM Notes:
German Pilsner 1	German Pils	20 Litres	1.046	1.007	5.02	25.1	2.93 °L	699	1
Author: Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2018 10:13 PM Notes: Ferment at 50°F (10°C) until final gravity is reached; increase the temperature by a few degrees at the latter stages of fermentation to aid in diacetyl cleanup. Once the beer completes fermentation, but before packaging, you may want to cold crash it to 35°F (2°C) for 48 hours to improve clarity. Bottle or keg the beer and carbonate to approximately 2.5 volumes. Store carbonated beer at near-freezing temperatures for at least 4 weeks before drinking. Lagers take longer to ferment than ales do. Ideally, you would do a diacetyl rest when fermentation is approximately 75% complete. A diacetyl rest is nothing more than allowing the fermenting beer to warm up to room temperature for 3-4 days...it gives the yeast a chance to consume the diacetyl that was created during fermentation. At any rate, a general rule of thumb is to let a lager ferment for 10 days, then diacetyl rest for 3-4 days. I personally transfer to secondary at this point but others don't transfer at all. Then cool to lager temps (32-40 degrees F) and leave it for 4-6 weeks. ----- 6 days @ 50F 5 days @ 54F 2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time) Lager for 2 months @ 35F
Agave Miel	International Pale Lager	5.5 Gallons	1.046	1.011	4.6	18.15	4.24 °L	699	0
Author: DevinJ Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: 1.3 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: 6/5/2018 6:20 PM Notes:
AG 15 Oak Beauty	Strong Bitter	22 Litres	1.055	1.012	5.59	52.15	12.24 °L	699	0
Author: farny Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 74 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/10/2017 2:50 PM Notes:
Lemon Ginger Wheat	American Wheat Beer	5 Gallons	1.059	1.018	5.47	14.57	4.57 °L	699	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.4 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: 9/6/2017 12:01 AM Notes: Ginger on the nose, lots of lemon on the palate, very refreshing
Cult Lager - Papa New	Czech Premium Pale Lager	17 Litres	1.05	1.007	5.66	31.57	3.24 °L	699	0
Author: Boil Size: 20 Litres Boil Time: 75 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2017 9:03 AM Notes:
Hella Good	Munich Helles	16 Gallons	1.042	1.008	4.56	26.53	5.62 °L	699	0
Author: Perrylodgic Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 74 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: 2/7/2017 1:14 AM Notes:
Schwarz Wars	Schwarzbier	6 Gallons	1.05	1.013	4.77	23.38	29.64 °L	699	1
Author: The Beginner's Brew Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2017 5:47 PM Notes: 3:20pm- heat up 5 gallons of water to 175F 4:11pm- transfer to mash tun 4:21pm- temp dropped to tun to 148F mash at 140F 5:03pm heat up 5 gallons to 180F 1.5 gallons of 170F brought to 148F 5:30pm 11 brix, 1.045 gravity pre boil. hydro measured 154 at 150F 1st runnings 5 gallons added 3.5 gallons sparge total pre boil: 8.5gallons 5:53pm start heating up to boil 6:25pm boil started 7pm- added 1.5 oz hops 7:50pm- added .5 oz hops, whirlfloc, chiller 8pm- propane died. chiller started little over 7 gallons at start of chiller 8:04pm stirred a lot, 4 minutes down to 100F 8:15pm- 75F 7 gallons after chiller 1.050 gravity 8:30 pm 6 gallons into fermenter 3 vials of liquid pitched 50F set to regulator
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