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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Altmann’s Bier	Altbier	24 Litres	1.051	1.012	5.07	38	16.22 °L	449	0
Author: tripeland Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/15/2020 12:49 PM Notes:
Screaming Weevil Schwarzbier	Schwarzbier	3 Gallons	1.052	1.008	5.83	20.04	23.1 °L	449	0
Author: Semper Sitientum Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 58 ° F Priming Method: sucrose Priming Amount: 2.6 oz Creation Date: 9/30/2024 2:46 AM Notes: Third place in the Dark Lager category at the 2025 North Georgia Homebrew Competition. Carafa II added during last 15 minutes of mash. Mash out @170 for 15 minutes Cool to 50 F and pitch yeast. Raise to 58 F over the next two days. Ferment until gravity stabilizes = 3 days of same reading. Raise temp to 68 and do a Diacetyle rest for 2-3 days. Lower temp to 32-36 at a rate of 4 degrees/12 hours and lager for a minimum of 2 weeks. Another option is to immediately lower temp to 32-36 after DR. Some say a gradual cooling doesn’t stress the yeast, but I did not experience that.
Munich Dunkel	Munich Dunkel	12 Gallons	1.051	1.009	5.5	20.72	23.81 °L	449	0
Author: Ozarks Mountain Brewery Boil Size: 13.68 Gallons Boil Time: 75 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1 oz Creation Date: 2/7/2024 2:18 AM Notes:
Weissbier Hell	Weissbier	5.5 Gallons	1.049	1.012	4.88	13.49	4.34 °L	449	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
Malty Madeinead	Best Bitter	24 Litres	1.045	1.011	4.49	35.14	9.97 °L	449	0
Author: M3 Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 66 Mash Thickness: 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: 9/15/2022 7:07 AM Notes: Brewday 17/09/22 41 litres of water - checked alkalinity - 268ppm Added 6ml of Lactic Acid Checked alkalinity - 188ppm (Therefore 1ml of Lactic acid in 41l water reduces alkalinity by 13ppm) 1 x Campden tablet added. Full Bodied Mash schedule (35l Mash + 6l Sparge) Mash Ph checked after 20 mins 5.4 35 litres pre boil (Gravity 1.039) 31 litres post boil 27 litres in fermenter 13g S-04 added OG 1.044 10 days fermentation FG1.012 racked into 2 x bottles, 1 x 5l mini keg, and 1 x corny ABV 4.2%
Smoked Baltic Porter	Baltic Porter	5.5 Gallons	1.078	1.015	8.31	54.73	23.42 °L	449	0
Author: Lee Ritter Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.054 Efficiency: 76 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2021 11:53 PM Notes:
Awesome Recipe	German Pils	11 Gallons	1.05	1.012	4.9	0	3.45 °L	449	0
Author: Bel Air Brewing Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.044 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: 10/17/2021 3:28 PM Notes:
Chimney Invader	Munich Dunkel	5.5 Gallons	1.104	1.028	10.02	19.79	19.47 °L	449	2
Author: Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.082 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: 9/20/2021 5:30 PM Notes:
Libertadores	Best Bitter	19 Litres	1.045	1.01	4.5	27.26	8.9 °L	449	0
Author: Thiago Malagrino Boil Size: 32.17 Litres Boil Time: 70 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 109.3 g Creation Date: 9/1/2020 2:46 PM Notes:
Hefeweizen	Weissbier	5.5 Gallons	1.048	1.01	4.97	12.53	3.65 °L	449	0
Author: Mean Face Brewing Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2020 12:02 AM Notes: - Brewed on 7/11/20 - Mash water = 4.51 gallons (17.1 liters) - Sparge water = 3.42 gallons (12.9 liters) - Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 25.9 liters or 6.86 gallons. Changed grain absorption down to .1225 from .125 as I have been a bit high on volumes lately. Also plan to not tip the grainfather when going into fermenter. - Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.047 - Started mash with 15 minutes at 113F for a Ferulic acid rest - Mash temp settled right it at ~153F - Hit 11.0 plato pre boil gravity which converts to 1.044 vs. 1.047 target so 79% mash efficiency vs. 84% expected. - Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.052 OG, Actual original gravity reading was 11.9 plato which converts to 1.048 vs 1.048 expected (given lower mash efficiency). - After boil had ~6.25 gallons [23.7 liters] (expected 6.0 not expanded, 6.26 expanded) in the kettle and ~6.0 gallons (including .5 liter starter) made it into the fermenter. - Element got scorched. Never had this issue before. I may try to let mash sit for 5-10 minutes prior to starting recirculation next time. - Pitched yeast starter and set fermentation chamber at 62F, bumped to 63F on day 3, then 64F on day 4, then 65F on day 6, then 66F on day 8 - Packaged on 7/22/20, batch #45, FG was 1.009 (at 70F) which converts to 1.010 so 78% attenuation vs 75% avg. and 76% expected - Fill keg to 51.90 pounds = (1.010FG x 8.345 x 5 gallons) + 9.72 (empty keg weight + packaging hoses attached). Easily got 51.90 pounds.
Oktoberfest	Märzen	5 Gallons	1.072	1.022	6.64	46.32	11.16 °L	449	0
Author: Porksoda Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2018 5:04 PM Notes:
The Viewing Lens	Weissbier	6.25 Gallons	1.055	1.018	4.94	25.92	5.24 °L	449	0
Author: Magical Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 1.333 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: ~150 g Creation Date: 5/3/2020 9:20 PM Notes: Boil off was strong enough, but missed OG by 3-5 points. 1.043 pre-boil 8.25 gal...., finished 1.018 Supposed to be Hallertau as the main bittering hop but I fucked it. Pitch temp is 28 C and ramping up to 33 C by 1C increments per day Used red wheat, but could be any wheat really. Tastes good tho! Future note 1: we could do some zesting Number of zests: ? Grapefruit: Minneola Oranges: Salustiana Oranges: Lemons: Limes: Supposed to be 94 grams, but that's a lot... 6-7 fruits is enough Future note 2: You could use some honey malt in replacement of melanoidin.
Dunk"s	Dunkles Weissbier	23 Litres	1.045	1.011	4.4	17.12	16.6 °L	449	0
Author: dulla Boil Size: 32.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2020 11:52 AM Notes:
Bitter 45	Best Bitter	44 Litres	1.045	1.011	4.37	29.7	7.72 °L	449	0
Author: Endre Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 2.5 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: 9/18/2019 7:12 AM Notes:
20 Jahre Alt	Altbier	80 Litres	1.045	1.011	4.52	43.37	16.15 °L	449	2
Author: Taxus Markus Boil Size: 90 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: White Cane Sugar Priming Amount: 388.9 g Creation Date: 5/22/2019 11:53 AM Notes:
Šen'ca	Weissbier	21 Litres	1.045	1.006	5.08	22.79	3.46 °L	449	1
Author: Treptanator Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 195 g Creation Date: 5/13/2019 5:57 AM Notes:
Wheat Beer For M&n	Weissbier	21 Litres	1.062	1.024	4.93	5.9	4.05 °L	449	0
Author: Godori Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 69 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2019 2:56 PM Notes:
Fall	Märzen	5.5 Gallons	1.06	1.015	5.99	53.92	10.76 °L	449	0
Author: Fxjay Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 12/21/2018 3:50 AM Notes:
Hefeweizen	Weissbier	5.5 Gallons	1.049	1.013	4.73	14.51	4.1 °L	449	0
Author: Uncle Joe's Brewing Boil Size: 6.5 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: 11/8/2018 5:49 PM Notes:
Hefeweizen	Weissbier	20 Litres	1.051	1.007	5.72	25.04	3.42 °L	449	0
Author: 오드리 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 68 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: 8/15/2018 11:38 AM Notes:
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