Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
7-day Lager	American Lager	5 Gallons	1.039	1.007	4.18	22.75	6.27 °L	619	0
Author: Rusty Pot Brewer Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 12/4/2019 1:55 PM Notes:
Brendan's Lions Winter Ale	Spice, Herb, or Vegetable Beer	12 Litres	1.057	1.013	5.77	21.54	18.72 °L	619	0
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 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: 12/26/2024 5:09 PM Notes:
FJT's Extra Special Gold Reserve	American Lager	5.5 Gallons	1.04	1.006	4.5	12.4	3.7 °L	619	1
Author: FMDBrewer Boil Size: 7.35 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 1.4 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: 1/3/2023 9:39 PM Notes:
HWB - Affligem Clone	Belgian Blond Ale	5.5 Gallons	1.062	1.006	7.26	25.81	5.28 °L	619	0
Author: Hoodwinked Brewing Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 73 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: 5/24/2022 8:58 PM Notes: Water volume miscalculation brought this beer into Blond territory.
Brencis Bohemian Pilsner	Czech Pale Lager	5.5 Gallons	1.042	1.01	4.12	26.41	4.59 °L	619	0
Author: shingshing Boil Size: 6.24 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 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: 1/25/2022 8:57 PM Notes:
Brett B Saison	Straight (Unblended) Lambic	5 Gallons	1.056	1.014	5.51	56	3.45 °L	619	0
Author: Budvig Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 5/14/2021 2:21 PM Notes:
Machovský Stojan	Czech Premium Pale Lager	76 Litres	11.929	2.961	4.79	32.93	7.33 °L	619	0
Author: Kuzma Boil Size: 88.34 Litres Boil Time: 90 Boil Gravity: 11 Efficiency: 84 Mash Thickness: 3 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: 4/29/2021 12:23 PM Notes:
Mexican Lager	International Pale Lager	5.5 Gallons	1.053	1.012	5.26	30.98	3.14 °L	619	0
Author: Jamie Morris Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 57.2 ° F Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 3/9/2021 3:20 PM Notes: start at 56°F (13°C). Hold it there for one week after the first signs of fermentation, then let it free-rise to about 70°F (21°C). When fermentation is finished, cold crash (again, for clarity) and then package. Carbonate to an even two volumes of CO2 (if carbonation is too high, you could end up with a beer that’s too full in the mouth), and then store cold for at least six weeks.
Solvang Høstøl	International Pale Lager	60 Litres	1.054	1.012	5.5	23.42	4.02 °L	619	0
Author: Jan Torstein Boil Size: 65 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 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: 9/13/2020 3:23 PM Notes:
Mexican Lager 2	International Pale Lager	22 Litres	1.047	1.009	5.01	20.17	3.76 °L	619	1
Author: PMiller Boil Size: 26.04 Litres Boil Time: 70 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: sucrose Priming Amount: 117.8 g Creation Date: 3/15/2020 9:15 PM Notes:
R8V3	Belgian Dark Strong Ale	4.19 Gallons	1.082	1.01	9.48	23.11	27.65 °L	619	0
Author: dtwhite Boil Size: 6.44 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 4:53 PM Notes: Underpitch 20% - 157B yeast cells, save 100B for something else? raise temp to 72 over 7 days 18 19 20 21 22 23 23 23
Monash BrewLab - Saison 006	Saison	54 Litres	1.054	1.01	5.81	17.37	6.86 °L	619	0
Author: Scott Wordley Boil Size: 62 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2019 8:50 PM Notes: Brewed on 28/6/2019 By Monash BrewLab Brewers: Scott Wordley Binura Kulasinghe Carson Yuan Amy Cao Khin Kyaw Murray Rudman Andrew Rodda Yeast Starter: 2 x packets of WLP590 Yeast, both 150 days old. Starter made with 2L and 206g DME for 24 hours, on stirplate at 21 deg. Then split into 2 x 2L with same DME again added, both on stir plate. Stir plates stopped 8 hours before pitching Only a small amount of yeast observed settled to bottom, 5mm in 5L beaker. Water: 4g of CaSO4 3g of CaCl2 3g of MgSO4 pH of water in kettle after these additions: 6.88 Mash: Strike temp set to 69 deg C, for 57L and 12kg of malt at 21 deg for target mash in temp of 64 deg C. Mash started at 9:40am Mashing for 90 mins. Iodine starch tests: after 60 mins all the starch is gone. After 90 min mash gravity is 1.043 Sparge: Wort temp 78 deg C. Sparge water temp 80 deg C 15 L of sparge in 30 minutes. First runnings were 1.044 Last runnings 1.026 Pre-Boil Wort gravity: 1.047 Estimated 80% brewhouse efficiency based on this gravity. Boil: 100 deg C for 90 minutes OG: 1.054 (Target 1.054) Hops: East Kent Goldings 4%, 80g @ 60 min East Kent Goldings 4%, 20g @ 15 min 1 x Irish Moss tablet at 10 min Chilling: Pump left running during chilling Start time: 2:34pm Tap water at 18 deg passed directly to Braumeister cooling jacket until wort at 32 deg C. Time taken: 3:08 = 32 mins Tap water could not be passed through chiller coil in Ice block, as it was full of ice. Cooled using tap water till 27 deg C and then splashed from BM tap into the fermenter. Time taken: a few hours Fermentation: 60L Fermenter, heat band and fridge Started at 21 deg on Day 0: Friday 28/6/19 for 3 days. Increased by 1 deg on Monday. First OG read from Purple TILT = 1.053 compared to 1.054 OG from Refractometer. Link to Tilt live data: https://docs.google.com/a/student.monash.edu/spreadsheets/d/1TJVoVeQTfByHRMKIQcB8DqW5B82QF3FW_pNIsULmbws/edit
WITTT	American Wheat Beer	80 Litres	1.049	1.008	5.41	9.52	3.19 °L	619	0
Author: Germe Boil Size: 87 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 5/14/2019 11:48 AM Notes:
Lager 1	Czech Premium Pale Lager	40 Litres	1.053	1.011	5.5	44.88	5.51 °L	619	0
Author: Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2018 10:02 PM Notes:
Pilsner	Czech Premium Pale Lager	25 Gallons	12.746	2.89	5.28	31.18	9.61 °L	619	0
Author: Boil Size: 28.1 Gallons Boil Time: 90 Boil Gravity: 11.4 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2017 11:48 PM Notes:
Farm Truck	Saison	310 Gallons	15.801	4.113	6.36	33.12	7.53 °L	619	0
Author: IBC Boil Size: 372 Gallons Boil Time: 60 Boil Gravity: 13.3 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2017 2:35 PM Notes:
Awesome Recipe	American Light Lager	3 Gallons	1.008	1.002	0.76	0	1.21 °L	619	0
Author: jmhbutler Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.012 Efficiency: 70 Mash Thickness: N/A 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: 9/22/2016 3:24 PM Notes:
Cheplasaison	Saison	1 Gallons	1.069	1.021	6.33	26.81	7.17 °L	619	0
Author: KyleChepla Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A 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: 4/2/2016 12:08 PM Notes: Added zest of orange peel at 5 min
Dark Dungeon	American Light Lager	120 Gallons	1.057	1.012	5.87	34.79	34.19 °L	619	0
Author: Boil Size: 125 Gallons Boil Time: 75 Boil Gravity: 1.055 Efficiency: 78 Mash Thickness: 1.75 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: 3/17/2016 5:10 PM Notes:
Rye Here, Rye Now!	Saison	5.5 Gallons	1.052	1.005	6.07	32.78	6.58 °L	619	0
Author: b1v1r Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.98 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2015 3:25 AM Notes: NOTE: This is still a work in progress. This Saison has no spices or flavor additives. Instead I prefer the yeast and hops to come through with the character of the malts. As a matter of practice, I like to ask myself *why* I am adding something. The Pilsner malt is the primary character here and the classic Saison malt. With the Munich malt, I deviated from the classic Vienna malt as I wanted a bit more color and a bit more malt character to balance the dryness. To further help with the malt character, I do not add the Munich malt until the 152F mash step so that it is entirely mashdd at the highrr temperature. The Rye gives some character while helping with mouth feel (again due to dryness), foam retention and adds a bit of haze. The cane sugar is there to help with attenuation and drying this out. NOTE: I crush my malt after grain conditioning to leave a better hull structure. If you are dry crushing, then you may want 0.5-1.0 lbs rice hulls in the mash to aid lautering. Generally I do not recirculate the mash until after the Munich malt addition. For water, I use RO with Calcium Chloride to add calcium and help with a smoother mouthfeel. I do a recirculating mash on a BrewHA BIAC. I do a protein rest at 131F to help with the rye not sticking up the mash, followed by a two step infusion at 146F to get high fermentabilty and then 152F with addedMunich malt to balance some dryness with malt. Once mash is complete, I mash out at 170F to help thin the mash for better sparging, then sparge until I have 6 gal in my boil kettle. The 90 min boil (with a higher percentage of Pilsen I like a longer boil to make sure the Dimethyl Sulfides, DMS, is removed) will reduce by about 0.5 gal on my equipment to get to my 5.5 gal batch size. Hops are pretty non-traditional with Galena (FWH) and Sterling for a nice citfus and spice character. You will need a good yeast starter, plenty of O2 and a warm fermentation to dry this out properly. I typically will go down to 1.002 - 1.000 (or less) with WY3711, but not as much with WY3726. As the flocculation is so low, I still use Whirlfloc in the boil and still get a nice haze. I pitch at 65F and slowly ramp to mid 70's. If it goes too high I start detecting fusels, which I do not care for. You can push it higher if it needs to attenuate more. After generally 10 days I cold crash the primary (I use a jacketed conical) for a day and then rack to a corny keg and condition for a month or more at ambient 68F before chilling and carbonating rather high at 3.6 vols of CO2.
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