Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Kiljua, Rehellisesti	American Light Lager	4 Litres	1.096	1	12.6	0	0 °L	496	1
Author: Darep Boil Size: 4 Litres Boil Time: 5 Boil Gravity: 1 Efficiency: 35 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: 2/26/2019 11:48 AM Notes:
Tim Vonderschmitt	Holiday/Winter Special Spiced Beer	2 Gallons	1.068	1.023	6.02	33.86	12.2 °L	496	0
Author: NWBS Boil Size: 2.4 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2023 5:15 PM Notes: Double batch was brewed on 12-31-16. Boil kettle #1 - 10 gal Mega Pot Boil kettle #2 - 7 gal stainless steel pot Additional water was added to the pre-boil pot to compensate for losses in evaporation and absorption. We were shooting for roughly a 6-8% loss in water volume during the boil process. The cascade hops were added at the 55 minute mark or 5 min boil time instead of 10 min. We wanted to retain more of the hop essential oils and aromas in the wort. The beer had quite a bit of sediment/trub in the pot as we experienced a few clogged hoses and a clogged pickup tube during the racking process from the boil kettle to the fermenter. Most of the sludge was due to hop material that had absorbed liquid wort. Next time it would be worth the effort to contain the hops in a cheesecloth bag or some type of strainer vessel. 10 gal brew pot #1 had additional water added after the boil to bring up the volume to roughly 5 gal. Not sure why there was a significant difference between pot #1 and pot #2 with regard to water losses during the boil. Perhaps pot #1 had a more vigorous boil. Post-boil gravity was 1.075 in a 70 degree room. Racked beer to keg on 1-22-17. Initial tasting was excellent.
Blanch	British Golden Ale	42 Litres	1.044	1.009	4.57	22.57	3.45 °L	496	0
Author: kaan brewing co Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.47 bar Creation Date: 12/21/2021 11:43 PM Notes:
Back To Basics Blonde Ale	Blonde Ale	1 Gallons	1.052	1.01	5.5	26.93	4.23 °L	496	1
Author: Michael Fareri Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 1 oz Creation Date: 6/18/2021 8:22 PM Notes: 15 ml Apricot extract Good!
Zombie 2.0	Fruit Beer	5 Gallons	1.071	1.018	6.87	28.74	7.09 °L	496	0
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.128 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3 oz Creation Date: 12/15/2020 3:40 AM Notes:
Eerste Dme Brew	American Pale Ale	25 Litres	1.045	1.012	4.37	25.25	5.87 °L	496	0
Author: Willemdev Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.094 Efficiency: 75 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: 5/7/2020 3:24 PM Notes:
Ana Cris Beer	Märzen	20 Litres	1.5	1.075	55.78	15.53	50 °L	496	0
Author: AnaCRis Boil Size: 11.4 Litres Boil Time: 30 Boil Gravity: 1.5 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 26 ° C Priming Method: BrownSugar Priming Amount: 144.6 g Creation Date: 11/25/2019 11:01 PM Notes:
Off The Wall	Blonde Ale	5 Gallons	1.044	1.008	4.79	17.55	5.53 °L	496	0
Author: JasonJ16756 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 35 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: 7/18/2019 9:15 PM Notes:
Hank's Hefeweizen	Weissbier	5.5 Gallons	1.047	1.012	4.69	11.25	3.94 °L	496	1
Author: jbelanger4 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 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: 3/14/2019 3:45 PM Notes:
Awesome Recipe	American Light Lager	21 Litres	1.052	1.018	4.47	30	5.1 °L	496	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 60 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: 2/26/2019 12:12 PM Notes:
Irish Stout	American Light Lager	3 Gallons	1.054	1.01	5.77	34.94	44.75 °L	496	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2016 12:49 AM Notes:
The King At Cherry Hills	Fruit Beer	5 Gallons	1.059	1.016	5.58	26.07	3.86 °L	496	0
Author: wsb79 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/8/2019 8:26 PM Notes: 0.5 gallons of 100% cherry juice added. final gravity 1.019
Coffee Blonde	Blonde Ale	5 Gallons	1.068	1.019	6.43	50.96	4.62 °L	496	0
Author: TheCataluch Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.113 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2018 8:49 PM Notes:
Oktoberfest NB	Märzen	5 Gallons	1.061	1.01	6.66	16.76	12.43 °L	496	1
Author: BobWRx Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2018 6:23 PM Notes:
Old Army Pale Ale	American Pale Ale	6 Gallons	1.054	1.013	5.38	46.15	7.67 °L	496	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 3.2 oz Creation Date: 3/9/2018 10:36 PM Notes:
Ffej's Bread Pudding	American Light Lager	5.5 Gallons	1.096	1.034	8.05	0	30.44 °L	496	0
Author: SirFfej Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.175 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2018 2:17 AM Notes:
Smash American Session Ale	American Pale Ale	5 Gallons	1.042	1.008	4.47	53.16	2.72 °L	496	0
Author: paul5 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/13/2017 6:20 PM Notes: Official NORTHERN BREWER Instructional Document Is it a half IPA? Is it a pale ale? What’s in a name, after all? We’re taking you back to basics with this SMASH (single malt and single hop)-style delight. Then we’re combining that back to basic with the latest in style- confounding marketing-speak: American Session Ale. SMASH is about taking things back — way back, to when American pale ale was edgy and new. The thing is, time travel is hard, and we’re thinking there’s enough Cascade-only pale stuff out there, so we’re going to use a decidedly new-school single hop: Simcoe. The pine and jungle stinker herself, Simcoe is boastful and bombastic, packing tons of hop flavor and aroma into a neat little package. SMASH takes a clean, dry malt base, with a low gravity for extra drinkability, and piles on a healthy dose of delicious hoppiness. Think of it as a way to deliver a metric hogs - head of hop flavor and aroma in a tidy 4.5% ABV package. O.G: 1.044 READY: 4 WEEKS 1 week primary, 1 week secondary, 2 weeks bottle conditioning KIT INVENTORY: MAILLARD MALTS TM EXTRACTS & OTHER FERMENTABLES - 6 lbs Pils malt syrup BOIL ADDITIONS - 1 / 2 oz Simcoe (60 min) - 1 / 2 oz Simcoe (15 min) - 1 oz Simcoe (5 min) DRY HOPS - 1 oz Simcoe (Dry hop 5-7 days) YEAST - DRY YEAST (DEFAULT): Danstar BRY-97 West Coast Ale Yeast . Optimum temp: 62–72 F - LIQUID YEAST OPTION: Wyeast 1272 American Ale II. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 60–72° F PRIMING SUGAR - 5 oz Priming Sugar (save for Bottling Day) BEFORE YOU BEGIN ... MINIMUM REQUIREMENTS - Homebrewing starter kit for brewing 5 gallon batches - Boiling kettle of at least 3.5 gallons capacity - Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles UNPACK THE KIT - Refrigerate the yeast upon arrival - Locate the Kit Inventory (above) – this is the recipe for your beer, so keep it handy - Double check the box contents vs. the Kit Inventory - Contact us immediately if you have any questions or concerns! PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid Wyeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show infla - tion. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed. ON BREWING DAY 2. Collect and heat 2.5 gallons of water. 3. Bring to a boil and add 6 lb Pilsner malt syrup. Remove the kettle from the burner and stir in the Pilsner malt syrup. 4. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 1 / 2 oz Simcoe hops, and boil for 60 minutes. - Add 1 / 2 oz Simcoe hops 15 minutes before the end of the boil. - Add 1 oz Simcoe hops 5 minutes before the end of the boil. 5. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 6. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. 8. Add more cold water as needed to bring the volume to 5 gallons. 9. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 10. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 13. Move the fermenter to a warm, dark, quiet spot until fermentation begins. SMASH AMERICAN SESSION ALE BEYOND BREWING DAY, WEEKS 1–2 14. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermenta - tion lock. The optimum fermentation temperature for this beer is 60–72º F – move the fermenter to a warmer or cooler spot as needed. 15. Active fermentation ends. Approximately 1 week after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops. 16. Rack the beer into a secondary fermenter, or simply add the 1 oz of Simcoe hops to the fermenter. Dry hop for 1 week total. BOTTLING DAY—ABOUT 2 WEEKS AFTER BREWING DAY 17. Sanitize siphoning and bottling equipment. 18. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2 / 3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket. 19. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix—don’t splash. 20. Fill and cap bottles. 2 WEEKS AFTER BOTTLING DAY 21. Condition bottles at room temperature for 2 weeks. After this point, the bottles can be stored cool or cold. 22. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers!
El Mexicano	American Light Lager	18 Litres	1.049	1.013	4.75	0	2.84 °L	496	0
Author: chefalexscully Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.081 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2017 7:33 AM Notes:
Big 60 IPA	American IPA	5.5 Gallons	1.067	1.017	6.55	68.43	6.12 °L	496	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2017 2:39 AM Notes:
Awesome Recipe	Strong Bitter	20 Litres	1.051	1.013	5.03	31.03	13.12 °L	496	0
Author: Boil Size: 7 Litres Boil Time: 30 Boil Gravity: 1.146 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2017 5:34 AM Notes:
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