Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Porter Romeo	Brown Porter	300 Litres	1.054	1.014	5.36	0	28.61 °L	199	0
Author: Javier Carvajal Boil Size: 320 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 3.37 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: 5/18/2019 4:56 AM Notes:
Raspberry Wheat Ale	Fruit Beer	217 Gallons	1.054	1.013	5.36	21.53	5.99 °L	111	0
Author: HomebrewedJude Boil Size: 220.04 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.75 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: 4/12/2023 3:01 PM Notes:
Polsnerp	No Profile Selected	5.5 Gallons	1.054	1.014	5.36	23.7	3.49 °L	143	0
Author: TeachnBrew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.1 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/10/2022 11:12 AM Notes:
Pilsner	Czech Pale Lager	5.5 Gallons	1.054	1.013	5.36	35.16	3.06 °L	227	0
Author: Oldschool Mike Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/30/2022 2:19 PM Notes:
Pale Ale: Columbus Citra Centennial	American Pale Ale	20 Litres	1.054	1.013	5.36	54.72	5.03 °L	331	1
Author: thegrantickle Boil Size: 23.8 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2021 8:27 PM Notes:
PILS SMASH	German Pilsner (Pils)	20 Litres	1.054	1.014	5.36	21.25	3.88 °L	183	0
Author: Blapsta Boil Size: 12.5 Litres Boil Time: 60 Boil Gravity: 1.087 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 12/1/2020 6:49 AM Notes:
Porter	Brown Porter	20.8 Litres	1.054	1.014	5.36	24.64	37.33 °L	154	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A 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: 9/24/2020 6:35 PM Notes:
Peachey Cream Ale	No Profile Selected	23 Litres	1.054	1.013	5.36	31.59	5.89 °L	154	0
Author: Brewbulon Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 9/18/2020 10:40 AM Notes:
Pilsen Light	German Pilsner (Pils)	5.5 Gallons	1.054	1.013	5.36	12.68	6.97 °L	271	0
Author: Low Bar Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.118 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: 7/18/2020 4:43 PM Notes:
Paulaner	No Profile Selected	32 Litres	1.054	1.014	5.36	0	5.36 °L	176	0
Author: Boil Size: 38 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2020 7:52 AM Notes:
Petrweizen	Weizen/Weissbier	3.25 Gallons	1.054	1.014	5.36	11.63	4.2 °L	484	1
Author: PRocBrewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/1/2015 3:26 PM Notes:
Red Creaming Hood	Fruit Beer	23 Litres	1.054	1.013	5.36	5.85	13.61 °L	1.7K	0
Author: Back of the Passage Brewery Boil Size: 29 Litres Boil Time: 50 Boil Gravity: 1.043 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/4/2019 9:14 AM Notes: Kettle Sour Procedure: 1) Mash at normal temp (67 C), boil for 15 min to sanitise. 2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic. 3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5 Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %) Made for the guys at Evolve Espresso - Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L Substitutes: - Gladfield Red Back (500g) in for Carared (550g) - Wai-iti (finally got it) in for Riwaka, straight swap - Everything else the same as previous Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs. 10/12/20 - SG: 1011 (Tilt), upped temp to 22 C 11/12/20 - SG: 1010 (Tilt) 12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing. Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %) - Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'. - pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C. 21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer) 24/01/20 - SG: 1021 27/01/20 - SG: 1014 28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed. 01/02/20 - Kegged and carbed, PSI for 2:45 min. Added: 15 ml of Rose water and 30 ml of vanilla extract 05/02/20 - This one is a banger, could be the tastiest one yet. Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%) - Added potassium metabisulfite to this batch pre-mash. - pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9 - Same heating set up and water profile as Batch #1 15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time. - Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort. 25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy. 1/11/19 - Cold crashed 3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish. Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/ Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%) - OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80) - Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room. 1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours. 2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min. 10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight. 11/7/19 - Cold crashed to 1.5 C 13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps. Substitutes - Gladfield Pilsner instead of Pale Malt - Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC - US 05 instead of Belle Saison (I hate saison yeast flavours) Notes (see photo of recipe) - Riwaka instead of Wai-iti hops. - Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos). - Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm) - CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.
Red IPA 7 Fjell	Specialty IPA: Red IPA	23 Litres	1.054	1.014	5.36	84.91	14.91 °L	388	0
Author: shalashaska Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A 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: 4/1/2019 10:33 PM Notes:
Pale Ale	American Pale Ale	5.5 Gallons	1.054	1.014	5.36	39.65	8.27 °L	319	0
Author: Alex Whitlow Boil Size: 7.79 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2018 6:38 PM Notes:
Pineapple Cream Ale	Cream Ale	5.5 Gallons	1.054	1.014	5.36	37.34	3.09 °L	1.1K	2
Author: Mitch.240 Boil Size: 6.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2018 9:26 PM Notes: Cut a pineapple into chunks. Freeze the chunks. Throw them in the fermenter after high krauzen for a few days. Fermentation will wake back up a little bit. Cold crash and keg after it ferments out. Drink with friends.
Portland Uncommon (F.H.S.)	California Common	5 Gallons	1.054	1.013	5.36	50.82	12.35 °L	484	0
Author: LongHouseBrews Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2018 1:07 AM Notes: Based in the archetypal Steam Beer from Anchor Brewing in San Francisco, this California Common takes an uncommon step to the north, by way of Portland, pushing the hop bitterness to the edge of the style range and hopping up the flavor with a localing grown variety for a true Pacific Northwest crafted hybrid ale/lager. To change it up(grade): swamp 1/2 the light LME for Briess Munich or ViennaPils LME; Or dry hop with more Nugget hops. Change up the crystal malts, dark or lighter--swap the midnight wheat with 1/4 to 1/2 lb. of Pale Chocolate malt to push the color and coffee/chocolate notes.
Percy Porter	Robust Porter	18 Litres	1.054	1.014	5.36	33.47	50 °L	713	0
Author: 13lack Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2017 10:21 PM Notes:
Pipeline Lager	International Dark Lager	5.5 Gallons	1.054	1.014	5.36	18.35	19.48 °L	785	0
Author: Old Grumps Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2017 6:55 PM Notes:
Port Of Call Pale Lager	Czech Premium Pale Lager	5.5 Gallons	1.054	1.014	5.36	36.8	4.06 °L	579	0
Author: CypressBrewer84 Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2016 6:46 PM Notes:
Pug Pug Pale Ale	American Pale Ale	5 Gallons	1.054	1.013	5.36	45.09	4.25 °L	700	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2016 6:20 PM Notes:
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