Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Nitro Cream Ale	Cream Ale	10 Gallons	1.049	1.011	5.01	21.13	2.96 °L	492	2
Author: sspurrell76 Boil Size: 11 Gallons Boil Time: 30 Boil Gravity: 1.044 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: 12/10/2020 7:15 PM Notes: Pressure ferment in corny keg at 5psi at room temperature 68-70F. 20-21C. May change my mind on the yeast strain and go with WY2124 instead. New notes(brew #1): Ended up brewing this with lower volume to fit in the corny keg and did not add the dextrose due to already being at the OG. Put it on nitro and poured with a stout faucet and highly recommend, super smooth and creamy mouthfeel. Krispy yeast did a very nice job. New notes(brew #2): Original brew was 9lbs grain and 0.5lbs corn. Added additional corn (8lb grain, 1.5lb corn). Again ended up with higher than anticipated OG and did not add dextrose. This is amazing. Put it on CO2 this time and was excellent. Perfect clear. New notes(brew #3): Reducing grain once again to allow for dextrose. (7lb grain, 1.5lb corn). Turned out perfect. New notes(brew #4): Switching to BIAB and 10 gallons. Doubled all ingredients.
Go NEIPA 10L	English IPA	20 Litres	1.051	1.012	5.13	47.16	4.12 °L	492	0
Author: Boil Size: 26.13 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 69.7 g Creation Date: 7/1/2023 5:09 AM Notes:
Cream Ale	Cream Ale	23 Litres	1.048	1.009	5.12	22.51	3.46 °L	492	0
Author: Jaycee brewer Boil Size: 28.84 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2022 4:25 AM Notes:
Walterbräu	Kellerbier: Amber Kellerbier	5 Gallons	1.048	1.008	5.14	25.56	3.84 °L	492	0
Author: grolar_bear Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 6/17/2022 1:44 PM Notes: 4.16 gallons - mash water 3.11 gallons - sparge water 2 weeks primary 1 week keg conditioning
Dunkelweizen	Dunkles Weissbier	5.25 Gallons	1.051	1.012	5.11	14.68	17.16 °L	492	0
Author: Yeast_Whisperer Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 18.89 psi Creation Date: 2/6/2022 4:17 PM Notes: ##Yeast Starter - Prepare Shaken Not Stirred Starter starter the night before brewing. - Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar. - Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast. - Place in fermenter set to fermentation temperature of 64 degrees. ##Mash Don't mash the dark grains -- add during vorlauf Hold-off on adding salts/acid until after ferulic acid rest ##Boil - Boil timer settings: nE = 2, t1=75, t2=10 - Stir a whirlpool after the boil to encourage piling of hops/trub in center of kettle. - Before filling fermenter, fill two quart jars and one pint jar with wort for canning as gyle/speise for carbonating the beer. ##Fermentation - Pitch entire volume of starter. - Use an OPEN FERMENT to maximize esters. -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in. - Use dangling heating strap with temp probe (and insulation) attached to side of fermenter away from sidewall and heater strap - Add airlock on 4th day. **STC-1000 settings:** sp0=66, dh0=168 sp1=68, dh1=168 sp2=70, dh2=0 ## PACKAGING - Tare weight of empty keg. - Put canned gyle/speise into serving keg (to carbonate beer). - Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight. - Target 3.0 volumes of CO2. - Attach BlowTie 2 spunding valve and set to 38 psi (ensure 0-60 psi gauge is installed). - Hold beer temp at 72 degrees while naturally carbonating (two weeks). - Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2). ##References Hochkurz Mash Schedule Info https://beerandbrewing.com/short-and-high-the-hochkurz-mash/
Sabro / Azacca On Pils Nov 22	Australian Sparkling Ale	21 Litres	1.05	1.011	5	52.59	3.64 °L	492	0
Author: Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/1/2021 4:33 AM Notes: Brew day: Weds 30th Nov Strike water 26L in at 71c, heat on at 8:15am Grain in for 90 mins at 9am Stirred at 9:30am / 9:45am / 10:10am / 10:30am Up to 77c for 10 mins Grains out. Pre-boil vol 24L started at 11:20am Got stuck on a call so all the timings got waylaid 90 (should have been 60)mins - 20g Azacca in at 11:20am 10 mins - 30g Azacca in at 12:32pm 5 mins - whole whirlfloc in at 12:37pm 0 mins - 20g sabro in at 12:42pm Flameout: 12:42pm Final vol: 19L Topped up to 21.5L Immersion chiller to 42c, added ice packs, went to meeting, by 3:40pm down to 19c. More ice packs. Pitched yeast at 4pm 30/11, 15.5c. Starting low so it can climb Ambient temp 22.4c OG - 1.051 Spunding valve completely open Day 1 - fermentation began, got up to 20c, spunding open Day 2 - up to 20.6c. Perfect. Closed spunding valve, maintaining 5PSI Day 3 - closed valve at midday and PSI had only risen 2.5PSI so 4pm dry hopped for 3 days. Day 5 - Was spunding at 7PSI (corrected) so 8am closed completely. So not sure if still fermenting or finished... Day 6 Tues 6th Dec was still fermenting so too soon to cold crash Day 7 Weds 7th Dec - 11am cold crash for 24 hours once stabilised Day 8 Thurs 8th Dec - 11am add finings Finings: Gelatine finings. 1/2 tsp finings in 1/4 cup water, microwaved to 63c in 7 second bursts, added to the crash-chilled beer. Take an FG Gelatine fine for 48 hours - Day 9 Sat 9th Dec am - Keg and pressure to 30PSI FG uncorrected 1.026 / 1.027 FG corrected 5.06% = 5% Previous batch: Taste: definite sabro coconut lead, it's good, light coloured pils. FInal ABV: 4.3% as planned!
Rebound	American IPA	49 Litres	1.049	1.01	5.04	55.9	6.86 °L	492	0
Author: ant@craftybeerclub.com Boil Size: 57 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: N/A 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: 9/2/2021 3:39 PM Notes:
Mexican Lager	International Pale Lager	150 Gallons	1.051	1.013	5.02	30.91	3.93 °L	492	0
Author: Mancos Brewer Boil Size: 155 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1 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: 8/10/2021 2:55 PM Notes:
Mr Banks Brown Ale	American Brown Ale	5.5 Gallons	1.051	1.012	5.15	20.69	23.1 °L	492	0
Author: lfmacklin Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/22/2021 8:00 PM Notes:
Pilsner Urquell	Czech Pale Lager	19 Litres	1.05	1.011	5.02	29.42	4.78 °L	492	0
Author: shepp1 Boil Size: 11 Litres Boil Time: 90 Boil Gravity: 1.086 Efficiency: 68 Mash Thickness: N/A 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: 1/14/2021 3:00 PM Notes:
Royal Treasure	British Golden Ale	5 Gallons	1.051	1.013	5.01	31.36	7.36 °L	492	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 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: 2/6/2018 6:03 PM Notes:
Herman Amber Ale	American Amber Ale	23 Litres	1.047	1.008	5	15.87	12.02 °L	492	1
Author: Reinier86 Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.97 bar Creation Date: 7/19/2020 9:14 AM Notes:
Spotted Cow Clone With Multi-Step Mash	No Profile Selected	12 Gallons	1.052	1.013	5.08	18.97	3.75 °L	492	0
Author: Matt Truex Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: 5/7/2020 3:03 PM Notes:
Juicy "Saison"	Saison	5.5 Gallons	1.051	1.013	5	34.66	3.25 °L	492	0
Author: thehaze44 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 80 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: 4/4/2020 9:55 PM Notes:
Old School Farm House Ale	No Profile Selected	5.5 Gallons	1.054	1.016	5.1	11.9	19.1 °L	492	0
Author: P2Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: -12 psi Creation Date: 3/16/2020 10:26 PM Notes:
Apricot Wheat Beer (31)	American Wheat Beer	5.5 Litres	1.051	1.012	5.03	25.81	8.11 °L	492	0
Author: Tassie Pete Boil Size: 6.75 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 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: 10/14/2019 11:23 AM Notes:
Vienna Lager NHBC	Vienna Lager	6 Gallons	1.052	1.012	5.16	21.27	5.84 °L	492	0
Author: John LaFramboise Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 72 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: 4/29/2019 12:46 AM Notes: I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process: 1. Put water in HLT and start to heat upto 168F. 2. Put water in Mash Tun. Start circulating and set temp to 131F. 3. Crush grain except corn. 4. Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash. 5. Vorlauf. When done, start MT pump and maintain 131F for 15 min. 6. Ramp to 150F for 60 minutes. 7. Ramp to 160F for 15 minutes. 8. Ramp to 168F. 9. Sparge from HLT onto Boil Kettle. Add FWH to boil kettle. 10. Bring to boil. Boil for 30 minutes and add 60 minutes hops. 11. Boil for 45 minutes and add 15 minute hops. 12. Boil for 5 minutes and add yeast nutrient. 13. Boil 10 minutes, then chill wort. 14. Drain (rack) to primary. 1. I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml. 2. Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort. 3. I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing. 4. Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit. 5. Rack to secondary. Set temp to 32-35F and let sit for 30-45 days. 6. Rack to keg. 7. Carbonate and enjoy in 2-3 weeks...
BA-Brygg Kolsch	Kölsch	25 Litres	1.048	1.009	5.08	21.11	3.61 °L	492	0
Author: alvezjulian Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2019 5:58 AM Notes:
Chocolate Porter No1	Brown Porter	22 Litres	1.052	1.012	5.16	23.49	27.48 °L	492	0
Author: Luka1983 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 15 ° C Priming Method: Priming sugar (sucrose) Priming Amount: 6 g/L Creation Date: 9/30/2018 9:21 PM Notes: Ferment at 15 C. Add cocoa nibs after primary fermentation has finished. Remove nibs after four days. Bottle after two-three weeks. Carbonate with sucrose at 6 g/L. Hints source https://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter
Apricot Gose	Gose	5.5 Gallons	1.047	1.008	5.15	19.99	4.91 °L	492	0
Author: utahpete Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/12/2018 8:10 PM Notes: 07/12/18 1300 5 Gal RO H2O S.G. 1.046 07/17/18 S.G. 1.010-1.008 Nice Ginger zing ( not overpowering) and nice tartness, could go with just Ginger gose, still thinkin' 08/15/18 got contaminated, bummer
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