Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Grisette	Bière de Garde	5.5 Gallons	1.038	1.008	4.01	48.65	3.42 °L	569	1
Author: glance1000 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2018 2:40 PM Notes:
Helles	Munich Helles	5 Gallons	1.049	1.015	4.49	19.06	3.78 °L	569	1
Author: cmward Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 88 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: 4/13/2022 10:14 PM Notes:
BodaChela "Elvis Juice"	American IPA	200 Litres	1.044	1.011	4.37	63.15	8.35 °L	569	0
Author: Brew Rescue Boil Size: 220 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 92 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: 2/12/2022 6:35 AM Notes:
El Dorado Nights	American Porter	5 Gallons	1.062	1.027	4.56	27.61	26.23 °L	569	0
Author: Wayne Schroeder Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 1/29/2022 7:48 PM Notes: Important points: dry hop during fermentation, balanced 1:1 cl/so ratio in water. Be VERY careful with the Chocolate malt percentage when adjusting grain amounts for your system as it makes a large difference in flavor. Careful with mashing at 158, strike on the low side if not confident you won't over shoot (I did 167). Make sure you mash out to 170 after 60 minutes to retain body and head.
Citra Blonde V2	Blonde Ale	3.25 Gallons	1.043	1.008	4.54	26.52	4.02 °L	569	0
Author: Neidigbräu Boil Size: 3.94 Gallons Boil Time: 30 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 2 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: 1/13/2022 12:37 AM Notes:
Peche Mel Blonde	Fruit Beer	5.5 Gallons	1.045	1.014	4.15	13.71	4.99 °L	569	0
Author: Heavy_Beats47 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: -2.8 oz Creation Date: 12/26/2021 12:32 AM Notes:
Peach Wit	Gueuze	5.5 Gallons	1.047	1.013	4.51	11.54	4.83 °L	569	1
Author: quella627 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 8/25/2020 12:58 PM Notes:
West Coast One	American IPA	22 Litres	1.045	1.015	3.96	58.07	7.7 °L	569	0
Author: Outlaw Brews Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2020 12:51 PM Notes:
Old Mission Bell Blonde	Blonde Ale	5.5 Gallons	1.045	1.01	4.53	42.44	5.99 °L	569	0
Author: Reevesie Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 83 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10.23 psi Creation Date: 1/19/2020 1:07 AM Notes: 6/20/23-Using cascade whole leaf (1-60, 1-15, 2-WP170-15, 2-DH High K, 2-DH/CC 40), and these water adjustments: Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4 Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4 Kettle: 3ml 75% Phosphoric Lost 1/2 Gallon to hop absorption, so only 5 gallons in fermenter, probably less in keg, but I did a closed transfer so IDK. Need a better method of dry hopping, I think I oxidized this batch. 12/12/21-Needed to get rid of the Brewer's Gold 1oz, so next time just use more Centennial and Cascade at 60 (alternatively, next time use CTZ). 2x DH, in fermenter at 45F for last 2 days fermentation, then to keg. The WP is the DipHop step. **9/1/21-Tasting Notes for 8/2/21: Very light, citrusy, so drinkable. I want more hop nose, so maybe next time I add double the dry hops? or double the hop dip? or add a whirlpool step in addition to the other steps? 8/2/21-Using the Burton Salts listed in the recipe only in mash H2O, acidified each step, altered the hop schedule (~45IBUs) and added the carapils (foam/head). Double-Crushed the grain because the new method seems less efficient for some reason. Will Dip-Hop the WP additions, and will DH at 36F while it cold crashes in the fermenter before force-carb. **9/7/20-The new cascade and centennial are lighter in AA than the last batch so I am adjusting the quantity a little. Same water calcs. Added Campden again. **8/30/2020-Seeing if we can replicate last time, it was amazing, or get better with the following water treatment. Well, replication is not going to happen, I am out of Cascade. I am doing a straight weight sub of Citra for the Cascade, so in the future I can make the previous beer-it comes out to about 60IBU's. Worried about the new water filter (stout tastes like vinyl), so adding a tab of Campden to H2O, pre-brew. Kegged and DH 9/6/20, Gas & Cold Crash on 9/09. **7/30/2020-Moved from fermenter to keg with dry hop. Added CO2 to keg before transfer. Hoping a lot of residual O2 was pushed out and/or used up by the leftover fermentation. Leaving it at room temp for another day to make sure Diacetyl Rest finishes. Will cold crash and force carbonate next, giving hops about 3 days before doing it. Delicious! **7/25/2020-I am grinding 2x at .25 and seeing 85-90% efficiency with average ABV batches. Hoping for the best flavor on this one, added 1/2 tsp CaCl and 1/2 tsp CaSO4 to mash water. **5/25/2020-Tweaked the recipe a bit, trying to get my next batch of beer to be back to citrusy-piney-grapefruity.
Easy Irish Stout	Irish Stout	5.5 Gallons	1.042	1.011	4.07	36.23	36.3 °L	569	1
Author: GordonGreenthumb Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2018 7:08 PM Notes:
Smash Adjust	Blonde Ale	5 Gallons	1.044	1.013	4.06	31.03	3.19 °L	569	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2015 12:16 AM Notes:
Dark Ale	London Brown Ale	20 Litres	1.049	1.016	4.38	27.52	32.98 °L	569	1
Author: Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/17/2018 7:43 AM Notes:
Pint Engelsk Best Bitter	Best Bitter	25 Litres	1.05	1.015	4.48	32.92	11.15 °L	569	1
Author: Arnfinn Eide Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/12/2018 4:38 PM Notes: Fullers gjør visstnok følgende, og det fungerer utmerket: Gjær pitches på 17°C og stiger naturlig til 20°C i løpet av et par dager. (Selv øker jeg temperaturen på gjæringsskapet med en grad i døgnet). Hold ølet på 20°C til man har nådd 50% attenuasjon eller har gjæret halvparten av sukkeret. Med andre ord, til stormgjæringen er over. Det vil si at om du skal fra 1.050 til 1.010 så går du til neste steg på 1.030-20. Så senkes temperaturen til 17 grader igjen i løpet av et døgn eller to. Husk å fjerne gjærlås/blowoff-slange når du senker temperaturen. Etter en uke kan du ta en SG-prøver hver dag. Så fort ølet har nådd FG skal det ned på 6 grader. Dette vil anslagsvis skje på dag 10, men du må måle for å være sikker. Ølet blir værende på 6 grader til gjæringen er fullført.
Kristi's Killer Kolsch	Kölsch	3.5 Gallons	1.045	1.01	4.5	23.92	3.01 °L	569	0
Author: BrewWags Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2018 3:29 AM Notes: Heat 3 gallons to 150 degrees. Add steeping grains and maintain temperature for 30 minutes. The total wort boil time is 60 minutes. Add the hops once the wort begins to boil and again with 30 minutes remaining. Add 1/2 tsp Irish moss with 15 minutes left. Chill the wort rapidly to 60 degrees, let the break material settle, rack to the fermenter and aerate thoroughly. Use active 1500 ml (150 g Bavarian Wheat DME) yeast starter. Ferment at 60 degrees. Allow the beer to lager at 35 degrees for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 degrees.
Minzeweisen	Weissbier	9.5 Litres	1.039	1.005	4.51	12.26	3.06 °L	569	0
Author: jlyonsvancity Boil Size: 14.6 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/11/2018 12:25 AM Notes:
Raspberry Provincial	Witbier	5.5 Gallons	1.038	1.008	3.92	15.68	3.37 °L	569	0
Author: triethylborane Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2018 4:40 AM Notes: Acidulated malt added w/ 20 minutes left in mash.
New Czech Pils	Czech Pale Lager	20.8 Litres	1.043	1.01	4.33	44.41	2.85 °L	569	0
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 3.1 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: 10/24/2017 10:36 PM Notes:
Svart øl	Schwarzbier	5.5 Gallons	1.049	1.015	4.54	24.9	17.15 °L	569	0
Author: AlejandroCervantes Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2017 9:28 PM Notes:
Monument Light	Blonde Ale	5.5 Gallons	1.043	1.008	4.59	23.23	4.32 °L	569	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2016 6:42 PM Notes:
Kolsch #1	Kölsch	22 Litres	1.05	1.015	4.55	24.31	3.72 °L	569	0
Author: coloneldom Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2016 3:36 PM Notes: Pitched 15/5/16 with yeast starter, beer at 14 degrees on pitch. Starter made 4/7 previous, stored in fridge for 2/7, taken out PM prior. 18/6/15 - tastes out of bottle, not carbonated yet (uh oh?) but possible overly ester-y. ?under oxygenation and under pitched starter. Need to read up properly on starters and maybe use a proper calculator!! Colour and clarity are great.
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