Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Einstök New White Ale	Witbier	40 Litres	1.048	1.011	4.88	13.72	3.15 °L	480	0
Author: OvreBakkeGardsbryggeri Boil Size: 45 Litres Boil Time: 90 Boil Gravity: 1.042 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: 11/22/2019 4:01 PM Notes:
Weissbier Hell	Weissbier	5.5 Gallons	1.049	1.012	4.88	13.49	4.34 °L	480	0
Author: RevFrank Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: co2 Priming Amount: 14.69 psi Creation Date: 11/11/2023 2:21 PM Notes: Water The water for a Weissbier Hell should be soft and have a residual alkalinity around 0 ppm as CaCO3. Here is a simple water recipe for brewers who build their own water: 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + 3.0g gypsum (CaSO4 2H2O) 2.4g calcium chloride (CaCl 2H2O) (50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3) You may also use a water recipe that mimics the water at the brewing school Weihenstephan. Grist 70% Wheat malt 3% Acidulated malt (Weyermann) 5% Cara Munich II (Weyermann) 22% Pilsner malt Aim for a post boil gravity of 12.0 *P (1.048 SG) A nice alternative to this grist is replacing the 22% Pilsner and 5% Cara Munich with 27% Vienna or light Munich malt. Hops One addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min. Yeast Wyeast 3068, propagated to yield about 50-70 g loose yeast slurry. Mash Hochkurz Mash: Use a mash thickness of about 4 l/kg or 2 qt/lb. If you are using a hot water infusion to move from the maltose rest to the dextrinization rest aim for that mash thickness at the dextrinizaton rest. The mash out can be skipped if reaching it is too difficult. Maltose rest : 63 *C (145 *F) for 35 min dextrinization rest : 71 *C (160 *F) for 45 min mash-out : 76 *C (169 *F) An alternate mash option is the addition of a ferulic acid rest at 45 C (113 F) for 45 min. This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes. But even without this rest I have been able to brew great Weissbiers that have a lot of the characteristic clove flavor and most of the time I use the aforementioned Hochkurz mash. This mash can be conducted as a decoction, infusion or direct heated step mash. Boil Boil for 60-70 min and aim for a total boil-off of 10-15%. When the wort is standing hot for a while after flame-out it might be necessary to boil up to 90 min to reduce the potential of creating too much DMS during that time. Chill too 13-15 C (55-60 F) and aerate to about 8 ppm oxygen. Primary fermentation Pitch the yeast into the cold wort and mix it in well. Make sure to pull a sample for a Fast Ferment Test and allow the temperature to rise naturally to 16-17 C (62-64F) where is should be held steady for the duration of the primary fermentation. Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer. Fermenting the beer too warm (20+ C/ 68+ F) may result in a more estery beer but oftentimes also in a beer that tastes thin and contains an excessive amount of higher alcohols. On occasions brewers hear of a German rule of thumb that the pitching and fermentation temperature of a Weissbier should add up to 30. This is a rule that existed but it has been misinterpreted. The reference, which I found for this rule, refereed to the pitching temperature and the ambient temperature of the fermentation room. It was intend to keep the fermentation temperature from rising above 18 C (64 F) when small open fermented were used which were not temperature controlled [Narziss, 2005]. It is clear that this rule can not necessarily be applied to home brewing but, as with all beers, it is advisable to pitch Weissbiers below fermentation temperature. The primary fermentation will take 3-5 days and is completed when the beer has reached the final gravity of the Fast Ferment Test. If bottle conditioning is used the primary fermentation may also be considered complete if the gravity of the beer is within ~0.7-0.8 Plato (~ 3 gravity points) of the FFT's final gravity. Maturation Lower the beer temperature to about 10 C (50 F) to allow most of the yeast to settle. The beer should be kept at this temperature for 7 to 10 days. After that time it may be transferred to a serving keg and carbonated or bottled and bottle conditioned. Bottle conditioning For bottle conditioning I prepare Kraeusen (i.e. freshly fermenting beer) that is added to the beer before is it bottled. This ensures plenty of healthy yeast for quick conditioning. For bottling with Kraeusen refer to this article: Kraeusening. You can calculate the necessary Kraeusen and extract/sugar additions with the carbonation calculation spreadsheet (US units|metric). This spreadsheet can also take residual fermentable extract of the beer into account. Allow the bottles to condition at ~20-22 C (68-72 F) for about 7-10 days. The progress of carbonation can be evaluated by opening a bottle and testing its gravity. If it reached the final gravity of the FFT the conditioning process is complete. Then store them at cellar temperature and enjoy at a serving temperature of 6-8 C (45-46 F) Sources [Narziss, 2005] Prof. Dr. agr. Ludwig Narziss, Prof. Dr.-Ing. habil. Werner Back, Technische Universitaet Muenchen (Fakultaet fuer Brauwesen, Weihenstephan), Abriss der Bierbrauerei. WILEY-VCH Verlags GmbH Weinheim Germany, 2005
Blackberry Bam-Ba-Lam	American Amber Ale	5 Gallons	1.05	1.013	4.93	29.65	10.08 °L	480	0
Author: Michael L Boil Size: 6.53 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.75 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: 5/19/2023 2:47 PM Notes:
Kanine Kolsch	Kölsch	5 Gallons	1.045	1.007	4.99	23.18	3.14 °L	480	0
Author: beachousebrewing 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: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2022 12:35 PM Notes:
American Pale Ale TB	American Pale Ale	17 Litres	11.451	2.262	4.89	33.93	5.02 °L	480	0
Author: Monata Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 16.8 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 110.3 g Creation Date: 11/4/2021 8:01 PM Notes:
Fruited Wheat Beer Base 1bbl	American Wheat Beer	31 Gallons	11.423	2.09	4.96	17.33	4.43 °L	480	1
Author: Carbondalebrewer@gmail.com Boil Size: 37.1 Gallons Boil Time: 60 Boil Gravity: 9.6 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/25/2021 1:10 PM Notes:
2021-07-26_TGH_Kolsch	Kölsch	420 Gallons	11.545	2.262	4.94	0	3.02 °L	480	0
Author: Boil Size: 440 Gallons Boil Time: 90 Boil Gravity: 11 Efficiency: 89 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2021 8:12 PM Notes:
Brew 55 - Stay Calm IPA 4/5/21	American Pale Ale	48 Litres	1.049	1.012	4.87	41.72	7.53 °L	480	0
Author: Basement Brewing Aotearoa Boil Size: 58 Litres Boil Time: 75 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 2.85 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: 5/3/2021 3:40 AM Notes: Mash start 0900. Mash water treated 2 tsp Gypsum and 2 tsp Epsom, sparge water treated with 1 tsp gypsum and 1 tsp epsom. Start recirculating at 0945 with temp at 66C. Start sparge at 1015 - 1100 - collect 60Litres. Boiling at 1125 - add 20gms Pacific Gem in spider. Add Irish Moss and 60gms Wakatu ( into spider ) at 1225 for 10 mins. Add 40gms Citra and 40gms Mosaic at 1235 for 5 mins. Put cooling coil in at 1235. Flame out at 1240. Start cooling with 2 fans to drop to 87C then add 50gms Citra and 50gms Mosaic into kettle for Hopback at 1250. Steep for 10mins then cooling back on at 1300 - 2 fans 2 coils. 55C at 1310, 50C at 1313, 40C at 1320, 35C at 1324, 30C at 1330, 25C at 1340, 20C at 1400. Remove coil and spider at 1400 and hand Whirlpool for 2 mins, then let settle for 30mins. Start runoff to SS64 at 1432. OG 1049/50. Collect 48L = 72%. Saturate 2 sachets of S04 and pitch at 1550. Temp 23.1C. Go well Brew 55. Wed 5/5 0840 bubbling every 10-12 secs. Temp at 20.3C. Bubbling every 5-6 secs at 1120, very 4-5 secs at 1445. Thu 6/5 0900 bubbling pretty much continuously good clean yeast smell. Temp 20.9C ambient 17.4C. 1430 21.4C A -18.6C Fri 7/5 still bubbling continuously good healthy yeast smell. Bubbling slowed/ less vigourous at 1640 Temp 21C. Sun 8/5 bubbling slowed to every 6.7 secs. Temp F-19.4C/ A-19.5C. Taste and smell good malt hop deliciousness/ aroma. Monday 10/5 wrap plate heater in towels to bring temp up for Diacetyl rest. Tues 0945 temp at 21.1C Thurs 13/5 FG = 1012 - runoff 19L to keg6. Add 25gms Citra, 40gms Mosaic and 25gms Amarillo for dry hop into remaining 28L. Mon 17/5 Delicious fresh dryhop aroma and taste compared to earlier non dryhop keg. Runoff 18-19L to Keg1and remaining 7ishL to MiniKeg.
Mango Explode	Fruit Beer	21 Litres	1.05	1.012	4.91	38.96	3.69 °L	480	0
Author: Asful Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 35 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2020 6:43 AM Notes:
American Ale	American Pale Ale	107 Litres	1.049	1.012	4.9	0.68	8.6 °L	480	0
Author: BrauereiArtesanal Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.478 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: -286 g Creation Date: 5/7/2020 2:15 PM Notes:
Belgian Golden Strong	Belgian Blond Ale	500 Litres	1.05	1.013	4.92	0	4.69 °L	480	0
Author: Boil Size: 508 Litres Boil Time: 75 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.26 bar Creation Date: 4/25/2018 6:47 PM Notes: se utilizara una vaina de vainilla, sin semillas. durante el proceso completo del macerado.
Ho Garden	Witbier	40 Litres	1.051	1.014	4.9	21.78	3.63 °L	480	0
Author: BrewBrus Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 1.048 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: 11/22/2019 11:19 AM Notes:
Hazy Citrus DDH Pale Ale	American Pale Ale	23 Litres	1.051	1.013	4.99	0	2.76 °L	480	0
Author: Steve Littler Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.102 Efficiency: 80 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: N/A Creation Date: 10/31/2019 4:58 PM Notes:
That's A Deep Brews	Oatmeal Stout	5 Gallons	1.051	1.013	4.95	31.71	38.24 °L	480	1
Author: MisterTHistory Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 50 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: 9/20/2019 9:37 PM Notes: 48oz frozen raspberries added to secondary.
BrewDog - Twin Atlantic	American Brown Ale	5.3 Gallons	1.048	1.011	5	80	9.7 °L	480	0
Author: avantassel Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66.2 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/1970 12:00 AM Notes: First Brewed 2016 Brewed in collaboration with our AGM-headlining band, Twin Atlantic, this US style pale features some of our favourite hops and is loaded with tropical fruit. If you can't find an awesome Scottish band to collaborate with just pump up the volume on your stereo and have fun moshing whilst you're mashing in. Use ripe but fresh fruit and be prepared to lose extra volume to it. It'll be worth it. https://www.brewdog.com/beers/diy-dog
APA Blondy	American Pale Ale	105 Litres	1.049	1.011	4.99	34.66	8.71 °L	480	0
Author: Gordon John Wayne Boil Size: 120 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 3.1 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: 2/14/2019 3:10 PM Notes:
Coffee Saison	Saison	1 Gallons	1.048	1.011	4.91	26.44	4.87 °L	480	0
Author: YaBoyJoshi Boil Size: 3.5 Gallons Boil Time: 90 Boil Gravity: 1.014 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: 1/15/2019 3:31 AM Notes: Saison ale yeast https://beerandbrewing.com/thresher-coffee-saison-recipe/
Tau	Czech Pale Lager	25 Litres	1.049	1.011	5	25.4	3.23 °L	480	1
Author: Arnfinn Eide Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 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: 1/4/2019 9:00 PM Notes:
Chillsner	German Pilsner (Pils)	5.3 Gallons	1.051	1.013	4.98	30.57	3.27 °L	480	1
Author: Porschefile Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2018 3:24 PM Notes: -1.25 tsp gypsum, 1 whirlfloc -Pitch yeast at 52F, ferment 3 weeks -3 day D rest at 68F -Transfer to keg -Lager in keg for 4 weeks at 33F
Citra Pils	American Light Lager	284.5 Gallons	1.048	1.011	4.87	24.6	3.67 °L	480	0
Author: Samwisebrewski Boil Size: 315.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2.7 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: 7/13/2018 10:56 PM Notes:
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