Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Papi's Marzen	Märzen	12 Gallons	1.059	1.014	5.93	28.22	10.7 °L	676	2
Author: monksretreat Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 77 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: -12 psi Creation Date: 1/17/2020 12:52 AM Notes: Orgin planned as a Kolsch, switched to Marzen while milling grains using 20L (short on Vienna) Yeast 5 gal: Kolsch (1007) 5 gal: flagship (imp) Og Tank Kolsch : 1.059 (cooled to 69 deg) Tank Flagship: 1.065 "" Fg my notes using a 8 gal + 3 gal (whirlpool) kettle: 2 gallon boiled - add 1 per fermenter Mash thickness 1.25 p lb (7.5 gal strike water) Batch sparge method Fill 7.5 gallon BK with water - 175 degrees (note - needed 2 more additional gal - added to 3 gal BK) 17.5 gallons used 20 minute heat-up MT Fill tea kettle ? not used - target ok Refill 7.5 gallon more for sparge water (170) Recirculate (first 30 min) add hot as need water Shoot for 148 Batch sparge 3 times each with vorlauf each time First runoff to 3 gal kettle - Then to 7 gal BB fermenter Boil 60 and then cool to 85 (refrig overnight) Add Yeast at 69 deg
Pratt Brewing Golden Ale	British Golden Ale	43 Gallons	1.046	1.011	4.63	32.66	4.56 °L	676	1
Author: Rob2010SS Boil Size: 44 Gallons Boil Time: 30 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: 9.21 psi Creation Date: 5/24/2023 2:03 PM Notes: 205 degree whirlpool is really flameout. Have it listed as 205 degree whirlpool to get the software to calculate IBUs from the addition. Solid beer, but needs a bit more character in our opinion. The hops didn’t come through as anticipated. Recommend increasing hops by 10% or so to get a little more character out of it. The Mandarina Bavaria mainly is what I feel it’s missing.
Awesome Recipe	Best Bitter	5 Gallons	1.045	1.014	4.06	36.78	9.62 °L	676	0
Author: Bitter & Esters Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1.3 oz Creation Date: 8/20/2022 6:26 PM Notes: Excellent citra bitter
Fruit Weisse	Weissbier	140 Litres	1.045	1.012	4.38	10.69	3.14 °L	676	0
Author: Boil Size: 150 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 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: 11/15/2021 8:46 AM Notes:
Schneider Weisse Clone - 5 Gal	Weissbier	5.25 Gallons	1.059	1.015	5.92	12.22	7.47 °L	676	0
Author: Nosybear Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.046 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: 10/19/2021 8:55 PM Notes: After flameout, create a whirlpool. About 30 minutes into the whirlpool, draw about 2 quarts (2 L) of hot, sterile wort from the top of the kettle (where there is less trub than below) into a sealable container. Let that wort cool; then store it in the refrigerator during the brew’s primary fermentation. You will need this wort later as a priming agent, called Speise, during bottle conditioning. Continue whirlpooling for another 30 minutes, by which time, plenty of protein-rich trub should have accumulated in the center-bottom of the brew kettle. Siphon the clarified wort carefully off the debris and heat exchange it into a clean carboy (or bucket for open fermentation) with the pitched yeast. Aerate the wort and ferment it at a temperature of 68 °F (20 °C) for about four days. The brew should now be at the terminal gravity of FG 1.012 and ready for bottle conditioning. On bottling or kegging day, take the Speise out of the refrigerator and let it warm up to room temperature. Because at home you are dealing with just a single batch, you must inoculate your saved “unpitched” wort before using it as a Speise. Thus, pitch the second package of yeast into your Speise, close the container and shake it vigorously to aerate it. Then pour the Speise into a clean carboy or a keg and rack the fully fermented brew into it for a thorough mix. Transfer the inoculated beer into bottles or keep it in the closed keg. Once mixed with Speise, let the beer condition for about one week at a cozy room temperature of 70 °F (21 °C). This will produce the hefeweizen’s spritzy carbonation. Also at this temperature, the flavor of the hefeweizen becomes soft and mellow with mild banana tones starting to emerge next to clove and phenol notes. Then cool-condition the brew for another two weeks at about 45 °F (7 °C), which is also a good serving temperature. An alternative procedure: When ready to package, create Speise using DME (wheat DME) rather than saving Speise from the batch. 2 qts of RO water with enough DME to match the OG of the beer, pitched, aerated as above. Scale up to 5.25 gal, ABV should be 5.4%
Blueberry Kolsch	Kölsch	5.5 Gallons	1.063	1.015	6.29	24.27	4.35 °L	676	0
Author: Boil Size: 8.32 Gallons Boil Time: 90 Boil Gravity: 1.046 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: 5/24/2021 6:26 PM Notes:
Mean Fest	Festbier	23 Litres	1.054	1.009	5.9	23.83	5.45 °L	676	0
Author: BT Justice Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.05 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: 4/25/2021 11:12 PM Notes: Recipe from Mean Brews
Perro Guero	Kölsch	5.5 Gallons	1.049	1.011	5.01	30.41	4.27 °L	676	2
Author: HB209 Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2021 9:47 PM Notes: Malty, Dry, Drinkable Deliciousness
Asgeir's Pils 6.0 - Italo Disco	German Pils	25 Litres	1.048	1.008	5.29	28.33	3.27 °L	676	0
Author: Uglebrygg Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3.5 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: 7/10/2020 7:46 PM Notes: Weyermann® Eraclea Pilsner malt is malted from Eraclea premium brewing barley, cultivated in the region of Venetia, Italy. It produced excellent light- to medium-body , Mediterranean pale beers with excellent foam stability. Aroma: malty-sweet with mild noted of honey, harmonizes perfectly with Mediterranean aroma hop varieties from Slovenia.
Australian Golden Ale N45	British Golden Ale	25 Litres	12.521	2.589	5.31	46.83	4.39 °L	676	0
Author: rvakrilov Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 9.9 Efficiency: 80 Mash Thickness: 3.14 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 157.3 g Creation Date: 7/2/2020 8:06 AM Notes:
Elias	British Strong Ale	60 Litres	1.055	1.016	5.12	0	17.29 °L	676	0
Author: Luismi Boil Size: 100 Litres Boil Time: 90 Boil Gravity: 1.033 Efficiency: 70 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: 1/23/2016 9:35 AM Notes:
Gone For A Burton	Strong Bitter	5.5 Gallons	1.058	1.018	5.23	32.35	22.64 °L	676	0
Author: hoosier buddy Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: dextrose Priming Amount: 5.0 oz Creation Date: 10/26/2019 4:21 PM Notes: still trying to recreate Theakston's Old Peculier fermented at 64-68° F
80 Shilling Scottish Ale	Scottish Export	5.5 Gallons	1.066	1.015	6.64	23.86	17.86 °L	676	0
Author: Pumpkin Hill Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.048 Efficiency: 83 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: 5/14/2019 3:19 PM Notes:
Red Ale	Irish Red Ale	5.5 Gallons	1.045	1.011	4.43	20.72	10.74 °L	676	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 4/16/2019 7:42 PM Notes:
The Winchester	Best Bitter	3.5 Gallons	1.046	1.013	4.35	38.03	10.02 °L	676	0
Author: mattwis Boil Size: 5.2 Gallons Boil Time: 60 Boil Gravity: 1.031 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: 10/12/2018 3:30 PM Notes:
Summer Rye Pale Ale	Blonde Ale	9 Gallons	1.058	1.014	5.79	61.9	13.5 °L	676	0
Author: Boil Size: 12 Gallons Boil Time: 70 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2018 7:54 PM Notes:
Banana Hammock	Weissbier	5 Gallons	1.049	1.013	4.71	8.32	5.87 °L	676	0
Author: MPBrews Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2018 8:13 PM Notes: Underpitch and ferment hot-end of scale to bring more Banana esters
German Hefeweizen	Weissbier	25 Gallons	1.052	1.013	5.1	12.36	3.49 °L	676	0
Author: jfxdoyle Boil Size: 30 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 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: 6/2/2017 5:25 PM Notes: 6/3/17 Brew Day: Acid Rest @ 110 (20mins) , Protein Rest @ 135 (20mins), raise to 152 for remainder for total 90min mash. OG: 1.052 Left Conical: Ger. Hefe (Wyeast 3068 lweihenstwphen wheat) Right Conical: Giga NorCal : Citra Blonde Carboy: Giga Czech Pils: hot start @ 72. 6/19/17: Pils: 1.016 removed from refrigerator for diactyle rest. Citra Blonde: 1.008 Hefeweizen: 1.009
Oatmeal Stout II	Oatmeal Stout	35 Gallons	1.071	1.02	6.81	38.81	38.73 °L	676	0
Author: Samwhois75 Boil Size: 40 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 5/27/2017 3:30 PM Notes: 400gr yeast
Blonde (Rock House Coffee Comp)	Blonde Ale	5.5 Gallons	1.047	1.012	4.67	52.31	4.7 °L	676	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 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: 5/25/2017 4:44 PM Notes:
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