Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Mild Ale (London 1824)	British Brown Ale	23 Litres	1.043	1.013	4.03	53.66	6.84 °L	554	0
Author: Scrattajack Boil Size: 29.98 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 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: 2/18/2021 11:46 PM Notes:
Lambus (Mixed Ferm)	Lambic	24 Litres	1.049	1.017	4.17	4.97	3.94 °L	554	1
Author: Sean Dawson Boil Size: 27.4 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2024 8:07 PM Notes: Split batch with https://www.brewersfriend.com/homebrew/recipe/view/1506717/lambus-saison- 24L split into two 12L batches in brew buckets. This batch was pitched onto a starter made with some rare barrel dregs and some dregs from a previous funky beer I made with my Homebrew club (which was sourced by even more random dregs and possibly Roeselare). I chose English yeast because it was the lowest attenuation I had on hand and doesn't ferment maltotriose which leaves more for the bugs. It is still conditioning after I blended it with a Saison.
Shish Belgian Pale Ale	Belgian Blond Ale	55 Litres	1.041	1.012	3.79	17.75	5.18 °L	554	0
Author: Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/1/2023 12:15 AM Notes:
Irish Stout (Guinness Approximation)	Irish Stout	5.5 Gallons	1.043	1.011	4.2	25.61	21.04 °L	554	1
Author: Red Toque Brewer Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 8.09 psi Creation Date: 11/2/2022 4:28 PM Notes: *Roasted barley pulverized in coffee grinder to allow reduction of roasted grain addition and, therefore, reduction of roast flavour while maintaining colour contribution. *Split batch: 5.5 gallons with S04; 5.5 gallons with WLP004
Phizer	American Pale Ale	50 Litres	1.041	1.009	4.2	40.8	6.94 °L	554	0
Author: Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 55 Mash Thickness: 2.6 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: 3/10/2022 9:58 AM Notes:
Edinburgh Pub	Scottish Export	2 Gallons	1.046	1.014	4.2	29.51	14.79 °L	554	0
Author: Josh Hughes Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 15.84 psi Creation Date: 3/4/2022 2:18 PM Notes: Ferment in the low 60’s until finished, Probably just under a week. Ok to sit a few days then at room temp. Keg at under 2 volumes of co2. Cellar cold for a week or 2 before serving if you can :)
Psychotronic	Berliner Weisse	5.5 Gallons	1.034	1.009	3.33	0	4.02 °L	554	0
Author: Dallas Nicita Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.029 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2022 4:43 PM Notes: add fruit and oak at same time in mesh bag, right near end of primary fermentation .
Irish Red Ale	No Profile Selected	21 Litres	1.042	1.014	3.63	28.42	19.55 °L	554	0
Author: Sinan Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.034 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: 1/19/2022 9:01 AM Notes:
Wiens	Vienna Lager	20 Litres	1.042	1.011	4.09	35.35	5.01 °L	554	0
Author: awildturtok Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 68 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: 11/10/2021 9:56 PM Notes: Vienna from Pfalzmal
Shane	Czech Pale Lager	5.5 Gallons	1.043	1.011	4.24	25.2	3.41 °L	554	0
Author: Swig Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 67 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/17/2021 7:30 PM Notes:
APA Bramling Cross	Special/Best/Premium Bitter	23 Litres	1.037	1.008	3.86	41.44	5.29 °L	554	0
Author: Olvesen Boil Size: 25 Litres Boil Time: 25 Boil Gravity: 1.034 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Sukker Priming Amount: N/A Creation Date: 3/7/2018 9:17 AM Notes:
Tolleman - Blonde Ale Liberty Bell Ale M36	Blonde Ale	23 Litres	1.038	1.006	4.19	23.67	4.05 °L	554	2
Author: HAP-BR3W Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 112.5 g Creation Date: 1/11/2021 9:58 AM Notes:
British Mild	Dark Mild	5.5 Gallons	1.038	1.01	3.57	19.11	19.5 °L	554	0
Author: Big Dana Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 68 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: 10/4/2020 1:06 AM Notes: Brew day: 10/4/2020 Target Mash at 154 degrees for 60 minutes. On this brew I had a higher strike temp and hit 156-158 while cooling it down for 5-10 minutes until I got to 154. 60 minute boil. Pre boil gravity: 1.029 Target Original Gravity: 1.036 Actual Original Gravity: 1.038 I expected 65% efficiency and got 68% on this brew. I did a no sparge full volume of water during mash. Pitched onto a yeast cake of M-15 Empire Ale that I bottle beer off of same day.
Die Rote Kapelle - Pomegranate	Berliner Weisse	20 Litres	1.036	1.008	3.77	10.21	5.2 °L	554	0
Author: FAT CAT Brewery Boil Size: 26.47 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 3.25 bar Creation Date: 9/25/2020 1:39 PM Notes: After 10 min boil cool naturally to 37C Fix pH to 4.2-4.5 and add L. Plantarum Wait untill pH drop to 3.2 Boil 50min
Seltzer Base	No Profile Selected	5 Gallons	1.028	1.001	3.62	0	0 °L	554	1
Author: Beer Dude Brewery Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/23/2020 1:13 PM Notes:
Simply Beer American Wheat	American Wheat Beer	5.5 Gallons	1.033	1.006	3.48	19.96	3.21 °L	554	0
Author: Mitch Sutherland Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.8 oz Creation Date: 7/4/2020 11:25 PM Notes:
Citra Saison (Copy)	Saison	5.5 Gallons	1.035	1.007	3.72	34.77	2.63 °L	554	0
Author: Pricelessbrewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.86 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 35.48 psi Creation Date: 2/22/2020 12:09 AM Notes: Pitch yeast at 65 degrees, hold for 3 days, free rise (or increase) to 80s-90s.
English Bitter	Best Bitter	5.5 Gallons	1.041	1.01	4.15	41.54	8.75 °L	554	1
Author: Jeremy Ross Boil Size: 6.29 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 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: 2/21/2019 5:05 PM Notes: Pitch yeast and ferment at 65F (18C) for three days and then let the beer free-rise to about 68F (20C) and leave it for seven days, and then try to get it up over 70F (21C) for a few days of clean-up. Cold crash, then add dry hops. 4-5 days should be sufficient, and then rack out form under them, package, and carbonate to 1.75 volumes of CO2. https://beerandbrewing.com/make-your-best-special-best-premium-bitter/
Newcastle Clone	British Brown Ale	5.5 Gallons	1.044	1.014	3.96	24.12	13.94 °L	554	0
Author: Nathan McLeod Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2018 11:36 PM Notes: Extract Option For 5 Gallons (19 L): 5.5 lb (2.5 kg) light dry malt extract 12 oz (340 g) 55° L crystal malt 1.5 oz (43 g) black malt 1.5 oz (43 g) chocolate malt 4 oz (227 g) torrefied wehat 1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (90 min) 1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (30 min) 1 tsp Irish moss (4.9 ml) Wyeast No. 1028 Special London or White Labs English ale yeast 0.75 c. (177 ml) corn sugar for priming Directions: Steep crushed specialty grains at 150°F (65.5°C) brewing liquor for 30 minutes. Remove grains, rinse with 170°F (77°C) water, and bring wort up to a boil. Remove kettle from heat and add the extract, stirring to dissolve completely. Commence boil and add hops as detailed above. Chill to 64°F (18°C), pitch yeast, and ferment at 64-68°F (18-20°C). OG: 1.045 FG: 1.012 ABV: 4.33% IBU: 27 SRM: 23
Raspberry Sour Strip	Berliner Weisse	30 Litres	1.033	1.006	3.53	5.62	3.21 °L	554	0
Author: Haresy77 Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 78 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 30 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2018 7:39 PM Notes: 4kg of raspberry purée in fermenter Process: - Do usual mash - boil for 15 mins - chill to 40c - adjust PH to 4.5 using phosphoric acid - transfer to cooler and hold at temp required for lacto strain - add lacto yeast - hold for 2-3 days until PH hits 3.5 - Transfer back to kettle - Full boil and use bittering hop - chill and transfer to fermenter - add yeast for usual ferment - add raspberries once primary fermentation is complete
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