Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
42 Poolside	American Light Lager	3.5 Gallons	1.055	1.009	6.03	16.87	4.17 °L	603	0
Author: Jon Gerenski Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 4/17/2021 1:02 PM Notes:
Pineapple Sour	No Profile Selected	5 Gallons	1.058	1.013	5.87	19.87	5.62 °L	603	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2024 12:56 AM Notes:
Dusseldorf Sticke Altbier	Düsseldorf Altbier	10 Gallons	1.054	1.01	5.89	35.67	18.27 °L	603	0
Author: brewerbeitz Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 14.41 psi Creation Date: 12/18/2023 2:42 AM Notes:
Breakside Smashbang	American IPA	5.5 Gallons	1.056	1.01	6.02	31.21	3.75 °L	603	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.102 Efficiency: 75 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: 8/22/2023 5:28 PM Notes: Mill the grains and mash at 152°F (67°C). Rest 20 minutes and test for conversion; when converted, raise to 168°F (76°C) and mash out. Recirculate until the runnings are clear, then run off into the kettle atop the first-wort hops. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling to 185°F (85°C) if possible. Add the whirlpool hops and allow 30 minutes to steep. Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C); when the gravity has dropped to about 1.026, drop the yeast cone and continue fermenting. When fermentation is complete and gravity has stabilized, drop the yeast again and add the first dry hops, optionally rousing with CO2 if possible. After 3 days, drop the cone and add the second dry hops. After 1 more day, drop the cone again and do a VDK test; if clear, crash and optionally add finings. Cold condition for 3 days and rack; package and carbonate to about 2.7 volumes of CO2. BREWER’S NOTES Malt: We typically split the base between a European-style malt and something North American, to balance body and fermentability. On the “white wheat,” check the color—some get as dark as 4°L. And if you hate on caramel malts at all levels, feel free to omit the Carahell—but don’t yuck my yum! Hops: We make two very close variations of this beer; I encourage folks to try both or hybridize. One hop bill is only Strata and Wakatu; the other uses Cashmere, Citra, and Riwaka. We use roughly the same amount of hops in each beer, making small adjustments for alpha-acid content. Thiols: We’ve brewed versions of this with thiolized yeasts, and we’ve also tried shifting hops, including Taiheke (NZ Cascade), to the mash. If you want to see how much thiol character you can drive into the beer, these are great levers to pull. Personally, we prefer the expression of clean yeast and free thiols from carefully selected lots of American and New Zealand hops.
Strawberry Rhubarb Saison	Saison	5.5 Gallons	1.048	1.004	5.84	25.6	5.77 °L	603	1
Author: MarkoftheYeast Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 6/12/2023 1:29 PM Notes: After fully fermented - 1.004, I added 3lbs of blanched and mushed rhubarb and the juice of 4lbs of strawberries.
Pand'ipa'nda	American IPA	128 Litres	1.058	1.014	5.9	50.72	10.84 °L	603	0
Author: Boil Size: 136.29 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 3.5 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: 5/10/2023 12:05 PM Notes:
Zombie Dust Citra/waiti	American IPA	40 Litres	1.056	1.011	5.92	31.68	8.13 °L	603	0
Author: LKBrew Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 2.5 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: 3/13/2023 2:34 PM Notes:
Blackcap Wheat	Specialty Fruit Beer	10.5 Gallons	1.062	1.017	5.95	11.83	4.47 °L	603	0
Author: GrandFromage Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2022 4:35 PM Notes:
Sabro Stout	American Stout	50 Litres	1.054	1.01	5.74	37.98	42.13 °L	603	0
Author: Scotia Boil Size: 56 Litres Boil Time: 85 Boil Gravity: 1.049 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2022 4:04 PM Notes: a 4 litros de mosto de coldbrew con un ph de 4.5 le agregamos 2 gramos de bicarbonato de sodio. subio a 5.2
Hops Leftovers Pale Ale	American Pale Ale	6.5 Gallons	1.055	1.01	5.99	46.97	11.84 °L	603	1
Author: British Ale Dude Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 58 Mash Thickness: 2.06 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 14.3 psi Creation Date: 8/5/2021 10:31 PM Notes: using up hop inventory - specifically zeroing out triumph and finishing cascade open bag
Konrads Ginger Har Sjel	Experimental Beer	21 Litres	1.058	1.013	5.89	31.05	5.95 °L	603	0
Author: Konrad Håndbryggeri Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.043 Efficiency: 75 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: 11/5/2016 7:25 PM Notes:
Fruit Beer Frutos Rojos	Fruit Beer	42 Litres	1.06	1.015	5.95	6.5	10.24 °L	603	0
Author: Victor Barona Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.223 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 31.17 bar Creation Date: 3/14/2020 3:44 AM Notes:
DC To NE Via CLT IPA	Specialty IPA: New England IPA	5 Gallons	1.062	1.017	5.92	68.74	4.92 °L	603	0
Author: narleth Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/16/2019 2:35 PM Notes: Mash at 152F for 60 min. Boil for 60 min with schedule additions as indicated Chill to pitch temp (70-80F) Aerated chilled wort and pitch yeast Ferment under pressure (15PSI) At 5 SG points from FG, dry hop and add second hit of beer nutrients, up pressure and temp Close transfer, finish carbonation, serve. Influenced by: https://byo.com/recipe/trillium-brewing-company-sleeper-street-clone/ https://www.trilliumbrewing.com/trillium-sleeper-street-ipa
Pine	American IPA	263.5 Gallons	1.059	1.015	5.8	50.28	4.78 °L	603	0
Author: dschroeder461 Boil Size: 279 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 85 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: 8/8/2019 6:32 PM Notes:
SMaSH IPA: Maris Otter & Centennial	American IPA	5 Gallons	1.057	1.013	5.77	59.95	7.85 °L	603	3
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 Mash Thickness: 1.6 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: 8/7/2019 12:26 AM Notes:
Smithwicks Clone	No Profile Selected	5.5 Gallons	1.059	1.015	5.8	19.76	20.56 °L	603	0
Author: Madmodi Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 7/7/2019 4:53 PM Notes:
Rose Hibiscus Sour	Fruit Beer	36 Gallons	14.63	3.796	5.86	0	3.54 °L	603	0
Author: MaxlineBrewing Boil Size: 40 Gallons Boil Time: 60 Boil Gravity: 13.2 Efficiency: 88 Mash Thickness: 1.35 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: 1/7/2019 4:27 PM Notes:
Pumpkin Ale	Autumn Seasonal Beer	18 Litres	1.056	1.011	5.81	13.05	15.62 °L	603	1
Author: Midas Nanobrasserie Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: N/A Creation Date: 9/10/2018 4:49 PM Notes: Citrouille : a) Ajouter à la dernière étape du Mash (à 76 C), pour 15 minutes. b) Mettre le sac de citrouille dans la kettle, ad ébullition. Retirer lorsque bouille. c) Bien drainer le liquide Épices : a) Mettre dans un sac à mèche serré b) Mettre à 0 min, et laisser 10 minutes infuser c) Retirer et attendre un autre 10 min Cassonnade et Mélasse : À 15 min du boil
Citraweiss	Weissbier	5.5 Gallons	1.06	1.015	5.97	53.7	6.6 °L	603	0
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2018 4:27 PM Notes: Step mash 126°F (52°C) for 15 minutes 144°F (62°C) for 20 minutes 161°F (72°C) for 40 minutes 168°F (76°C) until mash out If you do a single-infusion mash instead of a step mash, mash for 60 minutes at 155°F (68°C). Boil for 60 minutes, following the schedule for hops and additions. Add corn sugar at 5 minutes Ferment at 72°F (22°C) until final gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Cold crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2. Traditional Hefeweizen yeast such as White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068
New Year's Amber	American Amber Ale	5.25 Gallons	1.06	1.014	6.01	39.23	17.62 °L	603	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2018 8:37 PM Notes:
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