Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Eddie & Victoria's Wedding Octoberfest	Märzen	5.5 Gallons	1.056	1.014	5.55	29.14	7.17 °L	572	0
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2021 3:24 AM Notes:
2025 Big Easy Homebrewers Fantasy Draft Beer	International Pale Lager	10 Gallons	1.048	1.012	4.72	24.95	6.95 °L	572	0
Author: BRUDAKS CULT OF MALT Boil Size: 11.5 Gallons Boil Time: 40 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 49 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2025 5:18 PM Notes: 2025 Draft Beer notes Working with Czech Pils, Honey malt, and oats will make a lager with a beautiful frothy head and an excellent slightly sweet flavor profile. Lemon Verbena and Chamomile will be added with the exception of a few ounces which will be added with the Turmeric “Bug” The . Turmeric contains a chemical called Curcumin. Curcumin is a natural inhibitor of growth, so Turmeric needs to either be boiled extensively or can be added after the fact to both carbonate, fine and flavor the beer. It cannot be added during the boil as even boiling the root will not eliminate all of the Curcumin in solution. Curcumin does not have the same effect on bacteria. Curcumin inhibits growth of Saccharomyces cerevisiae through iron chelation https://pubmed.ncbi.nlm.nih.gov/21908599/ Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging https://www.mdpi.com/2218-273X/13/9/1367 “Addition of Curcumin to Bouladii can drastically reduce the metabolic activity of the yeast.” “ At the early stage of fermentation, curcumin supplementation considerably affected the yeast’s fermentation performance.” “Our data revealed that adding curcumin to the brewing wort reduced S. boulardii growth and fermentation performance immediately after pitching. However, as time progressed, the strain S. boulardii exhibited comparable growth and fermentation performance in the presence of curcumin. The supplementation of beer with curcumin did not significantly impact the yeast’s overall growth and its ability to carry out the fermentation process. These findings align with previous research using yeast as a model organism, demonstrating the sensitivity of S. cerevisiae to curcumin through diverse pathways and mechanisms.” “An investigation carried out by Minear et al. [45] showed that curcumin acts as an effective chelator of Fe(III) and consequently inhibits the growth of S. cerevisiae. Their research demonstrated that curcumin-induced growth inhibition is dose-dependent. Low iron level affects the DNA repair activity of Fe(II)/2OG-dependent dioxygenases [46]. A recent study by Stępień et al. [47] explored the effects of curcumin on both replicative and chronological aging in different S. cerevisiae strains. Across all analyzed strains, curcumin supplementation at concentrations of 200 μM and 300 μM was found to be a stress-inducing factor, led to a clear inhibition of the growth rate, and extended the mean doubling time.” One thing to note in the study is that they did not taste the beer they simply looked at the growth rates. I have a hunch that stressing the yeast at the initial growth stage will produce off flavors that do not do the beer any favors. I instead am going to opt to add my turmeric in a final stage and use it as a fining agent that will remove yeast from solution. • S-189, surprising easy yeast to work with. I just need cool my wort down to 50 before I pitch. In the past I pitched at around 80 and this resulted in metallic off flavors from stressed yeast. o Yeast autolysis: When yeast cells burst or self-destruct, the iron ions in the yeast cell wall and cytoplasm can dissolve into the beer. This can happen if the fermentation process is abnormal, too much yeast is used, or yeast discharge is delayed. o Ideally we remove curcumin during fermentation to prevent Iron Chelation and further stressing yeast. o In my experience, stressed S189 tastes like metal. https://www.mdpi.com/2218-273X/13/9/1367
Amber Cerveza	International Amber Lager	232.5 Gallons	1.048	1.012	4.68	21.59	10.55 °L	572	0
Author: Boil Size: 289 Gallons Boil Time: 75 Boil Gravity: 1.038 Efficiency: 85 Mash Thickness: 1.75 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: 5/24/2024 7:32 PM Notes:
Oktoberfest Marzen	Märzen	15 Gallons	1.058	1.013	5.82	20.36	15.12 °L	572	0
Author: Compa Esai Boil Size: 18 Gallons Boil Time: 90 Boil Gravity: 1.054 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: 7/25/2023 6:57 PM Notes:
7bbi Stache Catcher(collab W/stache Discs)	Weissbier	250 Gallons	12.827	3.1	5.21	10.36	5.34 °L	572	0
Author: philbilly Boil Size: 317.7 Gallons Boil Time: 60 Boil Gravity: 11.8 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2023 4:29 PM Notes:
Czech Style Pilsner (6 Gallon)	Czech Pale Lager	6 Gallons	1.051	1.013	4.95	35.16	4 °L	572	0
Author: SessionOllie Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 78 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: 4/1/2023 2:31 PM Notes:
Wobbly Weasel	Weissbier	13 Litres	1.052	1.01	5.52	14.66	3.35 °L	572	1
Author: Wight Brewer Boil Size: 14.68 Litres Boil Time: 30 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 114.4 g Creation Date: 3/26/2023 3:40 PM Notes:
My Fest	Festbier	40 Litres	1.05	1.012	5	23.78	5.13 °L	572	0
Author: Cain Piper Boil Size: 49.2 Litres Boil Time: 60 Boil Gravity: 1.046 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: 8/24/2022 12:11 PM Notes:
Märzen 2022	Märzen	25 Litres	1.053	1.009	5.77	27.71	8.2 °L	572	0
Author: Srerber Boil Size: 24.7 Litres Boil Time: 75 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2022 8:27 PM Notes: Pääkäyminen 12 asteessa 5 päivää, 15 asteessa 3 päivää Lagerointi 5 asteessa 5 päivää.
RAW Hefeweizen	Weissbier	18 Litres	1.049	1.01	5.19	13.8	3.98 °L	572	1
Author: Boil Size: 22 Litres Boil Time: N/A Boil Gravity: 1.04 Efficiency: 60 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: 4/6/2022 3:55 PM Notes:
Oh Mandy Weissbier	Weissbier	23 Litres	1.046	1.012	4.51	20.45	3.45 °L	572	0
Author: DAVID Greer Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 24 ° C Priming Method: Dextrose Priming Amount: 214.4g Creation Date: 6/5/2017 8:00 PM Notes:
Hefeweizen	Weissbier	23 Litres	1.052	1.013	5.09	13.93	6.47 °L	572	0
Author: Mats Roar Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 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: 3.56 bar Creation Date: 1/16/2021 6:47 PM Notes:
Krispy Fest	Festbier	11.5 Litres	1.057	1.012	5.85	22.19	4.78 °L	572	0
Author: Boil Size: 14 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2020 7:00 PM Notes:
Plum Rauchbier	Rauchbier	2.5 Gallons	1.065	1.012	7	20.56	16.04 °L	572	0
Author: Wolfbrew Boil Size: 3.5 Gallons Boil Time: 40 Boil Gravity: 1.058 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Honey Priming Amount: 2.5 oz Creation Date: 8/25/2019 1:27 PM Notes: 2 weeks primary Note : add 1 lb smoked crushed plums 4 weeks secondary at 50 f 3 week bottle condition
Helles Lager	German Helles Exportbier	5.5 Gallons	1.053	1.014	5.04	26.26	4.58 °L	572	1
Author: nateand Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 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: 6/17/2019 1:44 PM Notes:
Simon Keens' Wedding Beer Adaptation	Best Bitter	23 Litres	11.176	3.079	4.31	40.2	13.82 °L	572	0
Author: dinoprossi@gmail.com Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 9.6 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2019 4:11 PM Notes: Adapted from this recipe of Simon's father... From: Simon Keens <simonkeens@gmail.com> Date: 17 February 2019 at 16:06:45 CET To: info@grain.ch Subject: VKW beer recipe This recipe means nothing to me, but I'm looking for someone to brew some for me in Switzerland. I hope the values/amounts/times etc. have sufficient detail, but I'm not sure what's required... Thanks! Simon Ingredients to make 50 litres @ approx 3.8 - 4% Pale Malt (Maris Otter or similar) EBC 5 8kg Crytal Malt, Extra dark EBC 340 600gms Caragold Malt EBC 12 400gms Sugar Invert No 4 (black treacle) EBC 600 200gms Flaked oats 60gms Minstrel Hops Alpha 4.88% 20gms for 90 minutes Minstrel Hops Alpha 4.88% 40gms for 15 minutes Galaxy hops Alpha 13.6% 40gms for 15 minutes Citra hops Alpha 14.6% 30gms at end of boil/flameout. Mosaic hops Alpha 13.1% 76gms at end of boil/flameout. Mash grains in 23L treated water at 69C start for 60 minutes. During mash make yeast starter (1L boiled H2O, 1/2 tspn sugar, 1/4 tspn yeast nutrient and 1 sachet Safale SO4 yeast) Sparge mash at 71C to create about 52L of wort. Bring to boil and add 90 minute hops. At 75 minutes add 15 min hops and protofloc or similar. At 90 minutes turn off the boil and add the flameout hops. Cool to 25C and then rack into FV. Add yeast starter Ferment at 18C Should produce approx 50 L at 3.8 - 4%
Rodrigo (Dark Lager Du Nouveau-monde) V 2021	Schwarzbier	425 Litres	12.396	2.943	5.06	34.56	21.59 °L	572	0
Author: Boil Size: 450 Litres Boil Time: 60 Boil Gravity: 11.7 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2019 12:06 PM Notes:
Doppelbock Kumpel-Tsypa	Doppelbock	200 Litres	20.571	4.321	9	21.38	25.12 °L	572	0
Author: Boil Size: 220 Litres Boil Time: 70 Boil Gravity: 18.8 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2018 2:50 PM Notes:
Joels Altbier	Altbier	3 Gallons	1.051	1.016	4.7	31.01	7.75 °L	572	0
Author: jakefrommaine Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 12/9/2018 5:29 PM Notes:
Oktoberfest	Märzen	5 Gallons	1.066	1.021	5.98	21.26	7.37 °L	572	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 74 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: 8/3/2017 2:20 AM Notes:
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