Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Beer, Malt	Baltic Porter	11.4 Litres	1.082	1.02	8.07	47.42	33.51 °L	553	1
Author: myrrhdyrrh Boil Size: 13.4 Litres Boil Time: 60 Boil Gravity: 1.07 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: 3/7/2021 6:26 PM Notes:
Dan's Your Dunkel V.Zwei MoM 2024.IB.r.3	Munich Dunkel	5.75 Gallons	1.067	1.011	7.33	18.55	24.29 °L	553	0
Author: danders1999 Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 7/2/2024 3:56 AM Notes: ***** DESIGN POINTS 1) Using Barke Munich instead of Munich I for its flavor quality. 2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3. 3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp. 4) Add Fermcap prior to boil. 5) Reyhdrate yeast (see below). 6) Add Whirlfloc near boil end for clarity. 7) Ferment at 50F. 8) Perform diacetyl rest since using Lager yeast. 9) Add PMB when kegging. ***** SINGLE DECOCTION MASHING INSTRUCTIONS Use 4G stainless kettle for sparge heating Use 2 smaller nonstick kettles for decoction 1) Mash-in to hit 140F and rest 15min 2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning) 14lbs of grain, means remove 14qts (3.5g) of mash Cover main mash 3) Heat decoction while main mash rests Heat to 155F and rest 5min Bring to boil while stirring constantly (takes prob 10min) Boil while stirring for 5min 4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min. If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp 5) Mash out at 170.6F ***** YEAST REHYDRATION INFO Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel . 1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F). 2) Leave to rest 15 minutes 3) Chilling for 15 minutes to get close to 54F 3) Gently stir and pitch the resultant cream into the fermentation vessel. ***** FERMENTING / KEGGING Ferment at 10C (50F) until hitting FG (watch the TILT !) Closed transfer to keg and lager in keezer ON CO2 for 4 weeks. ==================== *** KCBiermeister says: - 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs. - German Lager yeast - Munich Lager Wyeast 2308? *** KC BIER CO WEBSITE INFO ON DUNKEL - ABV 5%, IBU 18 - Malt = Munich I, Pilsner, other dark specialty malts - Hops = Perle *** KC BIER CO HEAD BREWER SAID: Without giving out too much info, here are some basics on Dunkel... - 85% Munich malt 5% Pils – the other 10% are several higher color malts. - 13P OG (1.053) - 18 IBU, one addition at boil begin of German Perle - Single decoction - Ferment at 10C (50F) - Total fermentation and lager time – 5 weeks - German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name. Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen. ***
"Aus Italien" Italian Pilsner	German Pils	5 Gallons	1.048	1.012	4.75	36.02	3.91 °L	553	0
Author: Andrew & Molly Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 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: 1/3/2024 7:41 PM Notes:
Winter's Edge	Robust Porter	13 Litres	1.065	1.016	6.36	36.03	29.04 °L	553	1
Author: 18VP Boil Size: 18.2 Litres Boil Time: 30 Boil Gravity: 1.046 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: 9/14/2022 9:35 AM Notes:
Festbier	Märzen	5.5 Gallons	1.054	1.01	5.82	20.7	14.27 °L	553	1
Author: BruceS Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2022 7:33 PM Notes:
SMaSH EKG Lager	American Lager	4.5 Gallons	1.037	1.006	4.13	18.56	2.18 °L	553	1
Author: mr1000 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.2 psi Creation Date: 3/3/2022 8:04 PM Notes: Toast the 0.5lb malt before milling
Midlife Crisis	British Golden Ale	43 Litres	1.048	1.01	5.03	41.08	7.15 °L	553	0
Author: shrob Boil Size: 51.71 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 64 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: 2/8/2022 6:08 AM Notes:
Ipapa	English IPA	13.2 Litres	1.058	1.011	6.25	57.99	8.92 °L	553	0
Author: Jake'sbeer Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/9/2021 7:39 PM Notes: Brewed this on Saturday 4.12., now it's fermenting in 20⁰C for about two weeks.
American Wheat	American Wheat Beer	1.25 Gallons	1.046	1.006	5.31	19.37	4.13 °L	553	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 6/19/2021 8:42 PM Notes:
Mike's Apricot Saison - Split Batch	Fruit Beer	6 Gallons	1.054	1.003	6.63	31.21	3.79 °L	553	0
Author: Sour Lover Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2021 1:11 AM Notes: Mash @ 150 For 60 Minutes Boil 90 Minutes Add 2.5 oz Willamette @ 60 Add 3 oz Saaz @ 10 Add Whirlfloc & Yeast Nutrient @ 10 Add Coriander @ 5 Add Candi Sugar @ Flameout Start Fermentation @ 70 Degrees For 1 Day. On Day 2 Ramp Up 2 Degrees Every 6 Hours Until Hitting 88 Degrees. On Day 9 Start Lowering Temperature 2 Degrees Per Day Until Hitting 70 Degrees. On Day 21 Transfer 3 Gallons To A 3 Gallon Fermenter On Top Of 49 Ounces Of Apricot Puree Bottle Or Keg The Balance Of The Beer On Day 21 Use Cold Crash Guardian On 3 Gallon Fermenter. After 2 Weeks Cold Crash For 3 Days And Then Bottle As Needed. Carbonate To 3.3 - 3.4 Volumes Use 84 Degrees As The Fermentation Temperature
Raspberry Wheat	American Wheat Beer	2.75 Gallons	1.044	1.009	4.67	21.98	4.65 °L	553	1
Author: counterbrewrecipes Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2015 2:03 AM Notes:
Mild Beer	Mild	2 Gallons	1.039	1.024	2.06	29.02	23.72 °L	553	0
Author: Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.02 Efficiency: 70 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: 10/14/2020 4:04 AM Notes:
All The Rage Session Saison	Saison	5.5 Gallons	1.041	1.007	4.38	24.39	15.5 °L	553	2
Author: nkldrgr Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2020 12:28 PM Notes:
Czech Pilsner II	Czech Premium Pale Lager	5.5 Gallons	1.046	1.012	4.45	39.24	4.55 °L	553	0
Author: YuriyT Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 67.5 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2019 8:52 PM Notes: Brew 1/4 Keg 1/21
Hemlock Hefe	Weissbier	3 Gallons	1.05	1.011	5.08	13.17	4.34 °L	553	0
Author: Hemlock Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2018 12:06 AM Notes:
Brewing Is 90% Cleaning... And Naming Beers	Munich Dunkel	20 Litres	1.047	1.007	5.25	24.94	19.62 °L	553	1
Author: stinksoup Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 5/12/2018 7:51 PM Notes: Using up leftover malts brought me to a Munich Dunkel style but fermented with a Belgian ale yeast (why not!?). Hops are a few years old too, so not 100% sure about the IBUs. Aiming for around 0.5 BU/GU.
Vienna Lager	Vienna Lager	69 Litres	1.055	1.009	6.14	27.88	10.06 °L	553	0
Author: GRJ Boil Size: 90 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2018 9:06 AM Notes:
Marzen	Märzen	32 Litres	1.052	1.01	5.54	21.69	7.52 °L	553	0
Author: malcolmg Boil Size: 39 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2018 8:55 AM Notes: fermented 11L with M76 (12C) , 21L with K-97 (15C)
Barleywine	American Barleywine	1.8 Gallons	1.104	1.025	10.4	34.22	20.28 °L	553	0
Author: Gfoot Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 71 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: 7/9/2017 3:04 PM Notes:
Ole Sin Nei-PA	American IPA	25 Litres	1.065	1.011	7.07	80.08	8.06 °L	553	0
Author: oyvindtveit Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2017 6:08 AM Notes:
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