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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Claire 2	German Pilsner (Pils)	1350 Litres	11.884	3.043	4.72	33.82	2.82 °L	557	0
Author: craft Boil Size: 1450 Litres Boil Time: 60 Boil Gravity: 11.4 Efficiency: 82 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/26/2019 4:26 PM Notes:
Lichtenhainer	Lichtenhainer	5.5 Gallons	1.036	1.007	3.83	27.56	5.88 °L	557	0
Author: Richard M Boil Size: 6.29 Gallons Boil Time: 30 Boil Gravity: 1.032 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/5/2023 9:23 PM Notes: Won sour category at Iowa state fair 2024. BJCP score 46 Won silver in historical beers at sowers cup 2024 BJCP score 43
XXX IPA	Triple IPA	50 Litres	31.637	6.588	14.58	70.31	8.66 °L	557	0
Author: Nhi Mai Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 26.9 Efficiency: 76 Mash Thickness: N/A 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: 2/9/2023 8:34 PM Notes:
Carbon-Based Lifeform	German Pilsner (Pils)	10 Gallons	1.049	1.012	4.83	42.76	4.48 °L	557	0
Author: yeroC-beeR Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 6/22/2022 5:37 PM Notes: Brew day: 7/1/22 (Took 12 hours to cool to pitch) Cool to 48 and pitch 2000ml, let it rise to 50 Primary fermentation at 50 for 7 days from pitch: 7/9/22 Set control to 65 and let it ramp up for 7 days: 7/16/22 Place in cold unit and set 8 degrees colder every 12 hours until it reaches 34 (2 days): 7/18/22 Cold crash for 7 days at 34: 7/25/22 Rack to keg, force carb for 5 days: 7/30/22 OG 1.049 FG 1.009 7/16/22 5.25% ABV
Mark Jusick	Specialty IPA: New England IPA	5.5 Gallons	1.067	1.017	6.56	65.95	5.6 °L	557	2
Author: baumang Boil Size: 7.65 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2022 9:25 PM Notes:
#36	No Profile Selected	19 Litres	1.05	1.012	4.89	54.18	6.06 °L	557	0
Author: Rich Booth Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 85 Mash Thickness: 3.65 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: 1/24/2022 9:23 PM Notes:
American Rice Lager	Light American Lager	18 Gallons	1.043	1.007	4.69	9.19	2.85 °L	557	1
Author: Brian bA6 Boil Size: 15.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2021 12:23 AM Notes:
AG94 - Silly Saison	No Profile Selected	21 Litres	1.056	1.006	6.55	15.88	4.3 °L	557	0
Author: shaun_running Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.107 Efficiency: 70 Mash Thickness: 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: 9/12/2021 1:03 PM Notes:
West Coast	No Profile Selected	5.5 Gallons	1.076	1.018	7.65	85.38	6.28 °L	557	1
Author: Hop Hands Brewing Boil Size: 7.38 Gallons Boil Time: 60 Boil Gravity: 1.061 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: 2/24/2021 5:39 PM Notes:
Strawberry Gose, Kettle Soured	Gose	5 Gallons	1.054	1.013	5.32	0	3.24 °L	557	0
Author: Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 10.16 psi Creation Date: 5/9/2020 9:14 PM Notes: 1.) Mill the grains fine and heat water to a temp of 157°F. 2.) Add lactic acid as needed to target a mash pH of 5.2. 3.) Hold the mash at 150°F for 60 minutes. 4.) Heat wort to 180°F and hold for 8 minutes to pasteurize. 5.) Chill the wort to 95°F , leave in brew kettle, do not aerate. 6.) Add the inner contents of the 4 Swanson capsules to the keg. 7.) Place layer of plastic wrap on top of the wort and seal the lid on with plastic wrap. 8.) Control temperature of fermenter to 95°F and allow wort to sour for about 20-36 hours, until the pH drops to about 3.5-3.6. 9.) Heat the wort back up to boiling for 60 minutes adding adding sea salt, coriander and yeast nutrient according to the ingredient list. 10.) Chill the wort to 68°F or cooler and transfer into fermenter add A01 yeast and ferment at 68°F. 11.) Place berries on cookie sheet and allow to partially thaw, then chop up into smaller pieces. Allow to thaw until near completely thawed, then put back into freezer on sheet to refreeze. After 2-3 cycles of thawing and refreezing place into primary fermentation after the yeast slows down. 12.) Ferment at 68 °F (20 °C), until the sugars in the berries are fermented out, about 1.005-1.007 FG. Note: The strawberries create an great deal more trub. I would consider adjusting recipe volume and/or grains to accomodate additional one gallon of wort. Recipe as above yielded 42 - 12oz. bottles.
Einkehrschwung	Oktoberfest/Märzen	6.5 Gallons	1.052	1.009	5.6	25.28	12.35 °L	557	0
Author: John F McGuire Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 3:00 AM Notes:
Awesome Recipe	No Profile Selected	90 Gallons	1.08	1.016	8.42	0.27	7.91 °L	557	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.5 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: 12/21/2019 1:48 PM Notes:
Apocalyptic Thunder Pineapple NEIPA	Specialty IPA: New England IPA	22 Litres	1.075	1.029	6.03	91.19	4.25 °L	557	0
Author: Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.063 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: 4/27/2019 1:15 PM Notes: Added 300g of frozen pineapple with whirlpool hops. Added a total 400g of friut (frozen pineapple, mango and papaya) to the fermentor after 7 days of fermenting.
Common Juice	Specialty IPA: New England IPA	2.25 Gallons	1.063	1.013	6.57	42.72	4.32 °L	557	1
Author: Smiley Brew Co. Boil Size: 2.75 Gallons Boil Time: 30 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2019 9:24 PM Notes:
Czech Pils	Bohemian Pilsener	12 Gallons	1.054	1.014	5.35	36.43	3.76 °L	557	0
Author: Chuck-G Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 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: 10/4/2018 2:38 PM Notes:
PG Plum Saison	Saison	1 Gallons	1.054	1.009	5.93	38.21	7.71 °L	557	0
Author: johnmpunt Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 9/8/2018 4:29 AM Notes:
Pilsner 2	German Pilsner (Pils)	5 Gallons	1.044	1.007	4.92	33.86	2.95 °L	557	0
Author: MBertrand Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2018 7:42 PM Notes:
Carriage Pond Pils	Classic American Pilsner	5 Gallons	1.053	1.012	5.34	35.79	3.34 °L	557	0
Author: RustyBarrelHomebrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 74 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2018 4:53 AM Notes: NOTE : this recipe is for 5 gals but on brew day i am producing 6 gals of wort by using 5.5 lbs 2 row and 5.5 lbs 6row. And 0.6 millenium. will be splitting off one gal of wort prior to the 5 min hallertau addition to make a harvest lager. this is a continuation of Alexandra Pilsner : https://www.brewersfriend.com/homebrew/recipe/view/645065/alexandra-pils ================================================= this is a continuation on my attempt to make a dryish crisp pilsner with faint but fresh hop and grain flavor. started with a raw green bullet pils, then boiled green bullet. both were kind of funky. going to use the same yeast and a different hop this time to see what happens. still sticking with the 2row because i would like to be able to make this work with 2row since that is a majority of what i buy and have on hand all the time., using whatever hops i have in the freezer. looks like i dont have enough in style to bitter properly so i will supplement with millenium for the bittering and use german hallertau the rest of the way to try to keep the hop bill simpler. going to mash at 150 this time hoping to get a lower FG and more dryness. i mashed at 158 i believe for the raw pils so maybe that was a factor in the thickness and body. using recycled 2007 pilsner yeast with a starter im making 3 days ahead of time. im seeing on forums to ferment at 54 for two weeks. another guy says start at 44 for a week and ramp up to 51 for 3 weeks. i think i will go with option a in the interest of time... some say to do diacetyl rest : after about 10-12 days raise the temp up to 67 for 3 days then drop it back down to lager temps (some do it in steps, 1 degree per day) byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks. According to fast ferment technique i need to start ramping up at 50% attenuation, ingeneral 4-7 days. On day 4 I measured 1.045 in refractometer => 11.2 brix. With wort correction factor of 1.00 that means the beer is at 1.038. Should start the ramp up at 55 - ((55-14)/2) = 1.034. so day 5 i guess.
LİGHT STANDART PİLS	No Profile Selected	58 Litres	1.049	1.007	5.5	30.01	3.15 °L	557	0
Author: Boil Size: 65 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2018 12:58 AM Notes:
Pseudo Rochefort	Belgian Dark Strong Ale	22.7 Litres	1.104	1.03	9.74	33.1	26.12 °L	557	1
Author: Sombrarmure Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.084 Efficiency: 75 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: 11/26/2016 1:36 PM Notes: OG 1104 FG 1028 75g sucre blanc + 40g cassonade ds 0,5L
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