Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cascade / Centennial Pale Ale	American Pale Ale	5.5 Gallons	1.052	1.012	5.29	40.84	5.34 °L	577	0
Author: Boterham Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2019 8:29 PM Notes:
Pale Ale 40L #2	No Profile Selected	40 Litres	1.053	1.013	5.19	66.02	10.6 °L	577	0
Author: Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2022 4:30 AM Notes:
The Propper	California Common	3 Gallons	1.057	1.017	5.19	36.59	13.79 °L	577	0
Author: Mad Botanist Brewing Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 4/12/2022 4:51 AM Notes:
Farmhouse Ale	Saison	170 Litres	1.047	1.007	5.23	19.37	3.52 °L	577	1
Author: Wolf Pack Brewing Boil Size: 188 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 3/21/2022 7:23 AM Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager NOTES / PROCESS Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide. 1.5 qt/lb mash thickness. Electric Brewery Heating Element Assembly BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer). Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons. Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately. Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges. Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days. Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Carbonate this beer to around 2.5 volumes of CO2. The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing.
One Witty Guy	Witbier	55 Gallons	1.05	1.01	5.17	20.85	3.73 °L	577	0
Author: Boil Size: 57 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 22.94 psi Creation Date: 11/17/2021 1:24 AM Notes:
Summer Time	German Pilsner (Pils)	8 Litres	1.053	1.013	5.18	36.78	3.98 °L	577	1
Author: andete Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 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: 7/18/2021 7:37 AM Notes:
Pale Ale (Small Batch)	American Pale Ale	2.1 Gallons	1.051	1.011	5.33	34.99	9.65 °L	577	0
Author: Western Co Masher Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 1.25 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: 1/21/2021 10:44 PM Notes:
Down She Gose	Gose	19 Litres	1.049	1.008	5.31	11.87	4.15 °L	577	6
Author: jeanseb1987 Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 154.9 g Creation Date: 5/10/2020 2:26 AM Notes:
Dunkelweizen Fams	Dunkles Weissbier	3 Gallons	1.052	1.012	5.19	13.83	25.53 °L	577	0
Author: BH Dude Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 2/18/2020 11:58 PM Notes: Protein rest at 122F, 10 mins, 60 min. mash at 152F OG was high...around 1.054. Only got 2.75 gallons. Boiled too much. FG 1.018 on 3/5. Fermented at 64 for three days then 66 for 5 days, then 70 for 2 days. 1 day cold crash.
Cream Ale	Cream Ale	5.5 Gallons	1.048	1.009	5.18	19.95	2.68 °L	577	0
Author: Lee Ritter Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 79 Mash Thickness: 1.55 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2019 8:59 PM Notes:
Session IPA	American IPA	23 Litres	1.052	1.012	5.18	0	5.84 °L	577	0
Author: TheBuddster Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 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: 6/21/2016 11:17 AM Notes:
Sour Mash Pink Gose	Gueuze	5.5 Gallons	1.053	1.012	5.33	16.43	3.98 °L	577	1
Author: TenOaksBrewing Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 76 Mash Thickness: 2 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: 12/19/2018 4:08 PM Notes: 1. Mash For the mash you want to combine the white wheat, pilsner, acidulated malt and rice hulls and dough in. Since we are going to sour mash we are going to run a thinner grist ratio so that a larger percentage of the wort is being soured. The goal is to have 5.5 gallons after boil so we want around 6.6 gallons of combined runnings before the boil. We also see a larger grain absorption factor since the grain has a longer contact period. So factoring that all in we want to strike grains with 5.5gal of water at 155F for a mash temp of 147F for 60min. That will give us around 3.75gal of first runnings (do not pull runnings yet) 2. Cool Mash After the 60min mash (or when sugar conversion is complete) we need to cool the mash down so we can pitch the Lacto. Optimal temperature for Lacto is between 110-120F so we need to cool the wort down into that range. I personally like to use a couple of 2L soda bottles that are filled with water and frozen. Ill take those and put them in the mash and stir until the temperature drops to 117F. Thats where I personally like to hold temperature. 3. Pitch Lacto As mentioned earlier there are a couple ways to pitch Lacto. Personally I like using unmilled grain. So thats the next step, pitching the lacto. Add the 1# of Vienna unmilled to the mash and stir it in. This acts as your lacto pitch and will start the souring process. 4.Eliminate Oxygen Oxygen is your worst enemy from this point on. The more oxygen present the more your beer will have this awful bile / vomit smell to it which likes to linger around into the finished product. To eliminate as much oxygen as possible you want to spray the bed with CO2. Get a nice blanket of CO2 on the grain bed and then cover it with saran wrap. If you do not have CO2 I would suggest putting the saran wrap directly on the top of the grain bed to eliminate as much head space as possible. In my case I had CO2 and wrapped the top of the vessel so that no oxygen would get in when the lid was put on. 5. Hold for 48-60 hours Next is the fun part, holding 117F for 48-60hrs. As a home brewer this is actually the hardest part. If you are using a cooler mash tun it would be best to put it in the warmest part of your house and wrap it with a blanket. If you have heating pads or anything to help maintain the heat I suggest using it. You will usually see 10-15F drop within 24hrs and finishing around 90-95F after 48-60hrs. But you really want to try and keep the temperature as close to the 110-120F temp as thats the happy range for Lacto. In my case SsBrewTech’s InfuSsion MashTun is perfect for handling this. It comes with an optional MTSS (temperature controller and heating pad) that allows me to set a temperature and walk away. The controller will turn on the heating pad when the temperature drops below the set temperature and will maintain the mash temp within 1F. I was able to hold between 116-118F for 60hrs using this product and ive found it to be the ideal setup for Sour Mashing or Kettle Souring. If you are interested in the InfuSsion Mash Tun check out this blog post InfuSsion Mash Tun. 6. Vorlauf, Lauter, and Sparge After the 48-60hrs and you got the sourness level you are looking for, the brew day goes back to normal. Begin your Vorlauf and lauter and collect your first runnings. We are aiming to get around 3.75 gal of first runnings. Begin your sparge with around 168F water to collect the remaining 2.85 gal of wort to total 6.6 gal in your boil kettle. 7. Boil, Cool, and Pitch Once you have gathered your 6.6 gal of wort you are ready for boil. This recipe calls for a 60 min boil with 1 addition of 1 oz. of Tettnanger hops at 60 min. During the boil you will also be adding the 1 oz. of coriander seed and 0.75 oz. of sea salt at the 15 min mark. Prepare your coriander seed while you are heating up the wort for the boil. You want to crack the coriander seed either using a spice cracker or putting the seed in a ziplock and cracking it with a rolling pin. By this time you should be about boiling. You really need to watch the boil for this beer. Since there is a lot of wheat in this beer you will get a lot of foam on the top of the beer while boiling which can cause boil over. Watch over the beer and adjust the heat source accordingly. When there is 15 minutes left add the sea salt and coriander seed. Cool and Pitch
Hound's Tooth ESB	Strong Bitter	5 Gallons	1.052	1.011	5.32	36.52	7.67 °L	577	0
Author: Evergreen Brewing Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 1.5 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: 12/16/2018 7:17 PM Notes:
Smash East Golding Pale Ale	American Pale Ale	10 Litres	1.054	1.013	5.31	30.73	8.06 °L	577	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2018 7:40 PM Notes:
Spiced Orange Pine Nut Porter	American Light Lager	1.25 Gallons	1.053	1.013	5.25	0	41.5 °L	577	0
Author: Steve Leinbach Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 35 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: 9/1/2018 8:56 PM Notes:
Black Butte Porter Clone	American Porter	5 Gallons	1.057	1.017	5.19	41.84	36.42 °L	577	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Keg Priming Amount: 4.5 psi @ 45-46 ºF Creation Date: 1/30/2018 4:54 PM Notes: Mash at 153ºF for 60 minutes.
My Weiss	Weissbier	11 Litres	1.046	1.005	5.25	11.73	2.97 °L	577	0
Author: Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.016 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2017 2:34 PM Notes:
You Really Fugged Up This Time	Strong Bitter	5.5 Gallons	1.055	1.016	5.22	61.58	14.41 °L	577	2
Author: NEMS Brewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2017 4:38 PM Notes: Maybe my favorite I've made. Well-balanced ESB
Velikonoční Lepenka	American IPA	21 Litres	1.053	1.013	5.2	75.55	3.71 °L	577	0
Author: Martin Kaspar Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 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: 4/12/2017 2:43 PM Notes:
Pelinegra Brown Porter	Brown Porter	10 Gallons	1.05	1.01	5.23	22.42	25.81 °L	577	0
Author: EDWIN507 Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 5:04 AM Notes:
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