Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Franconian Pils	German Pilsner (Pils)	21 Litres	1.049	1.012	4.85	35	3.33 °L	314	1
Author: BenchBrew Boil Size: 28 Litres Boil Time: 75 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: 0.63 bar Creation Date: 1/6/2021 11:44 PM Notes:
Tap Saison	Saison	50 Litres	1.048	1.012	4.77	4.04	3.93 °L	314	0
Author: Egret Nom Collab Boil Size: 55.73 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.65 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: 6/4/2023 5:13 AM Notes:
Robot Overlord Goes Citric	Gose	15 Litres	1.042	1.005	4.86	20.82	3.71 °L	314	1
Author: I'm mgk Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 4.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: co2 Priming Amount: 1.11 bar Creation Date: 4/6/2023 7:16 AM Notes: Acidulated malt to be separate from the rest of the bill. Cool to 20°C, pitch yeast in primary fermenter. Primary for 5-7 days, then secondary. Add lime, calamansi, and lemongrass in secondary. For the Gose style, the typical carbonation level is between 2.6 and 3.3 volumes of CO2. At 4°C (39°F), you can aim for around 2.8 to 3.0 volumes of CO2, which will provide a pleasant level of carbonation that complements the style's tartness and enhances its drinkability. For a Gose, the mash pH before adding the acidulated malt should be around 5.2 to 5.4. This is a typical range for most beer styles, ensuring proper enzymatic activity during the mash for efficient conversion of starches to sugars. After adding the acidulated malt, the mash pH should be slightly lower, in the range of 4.5 to 4.8. This lower pH will help accentuate the tartness and brightness of the Gose style. Note that the final beer pH for a Gose is usually around 3.2 to 3.6, which is achieved through the combination of acidulated malt and lactic acid-producing bacteria, such as Lactobacillus. For the recipe provided, we used OYL-200 Tropical IPA yeast. This yeast strain typically works well at fermentation temperatures between 70°F (21°C) and 85°F (29°C), with the ideal temperature being around 72°F (22°C) to 75°F (24°C) for optimal fermentation and flavor development. After fermentation is complete, you can keg your Gose. The ideal temperature for kegging and serving most beer styles, including Gose, is between 38°F (3°C) and 45°F (7°C). This temperature range ensures that the beer is properly carbonated and the flavors are well balanced. You should add the ingredients to the fermenter during the secondary fermentation stage. This is typically 7-10 days after the initial fermentation begins, or when the primary fermentation has slowed down significantly. This ensures that the initial fermentation has completed most of its work, and the added ingredients will not interfere with the yeast's activity. To add the ingredients to the fermenter: Prepare the ingredients: For citrus zest and lemongrass, wash the fruits thoroughly and remove the zest using a zester or peeler, being careful to avoid the white pith. For lemongrass, cut off the bottom part and remove the outer leaves. Cut the lemongrass stalk into smaller pieces. Sanitize the ingredients: To avoid introducing any unwanted microorganisms, you can briefly soak the ingredients in a no-rinse sanitizer solution (like Star San) before adding them to the fermenter. Alternatively, you can use a technique called "dry hopping" by putting the sanitized ingredients in a sanitized mesh bag or hop sock, which will allow the flavors to infuse while keeping the ingredients contained. Add the ingredients to the fermenter: Open the fermenter, carefully add the ingredients (either loose or in the mesh bag), and close the fermenter. It's essential to minimize exposure to air during this process to reduce the risk of oxidation. Allow the secondary fermentation to proceed: The ingredients should remain in the fermenter for 5-7 days to extract their flavors fully. You can taste the beer periodically to check if the desired flavor intensity has been reached. Remove the ingredients (if using a mesh bag) and proceed to the next step in your brewing process, which is typically cold crashing, fining, and packaging (kegging or bottling). Boiling the juice and lemongrass before adding them to the secondary fermentation can indeed affect the flavor. The heat can cause some of the volatile aroma compounds in the citrus juice and lemongrass to be lost or altered, which could result in less fresh, vibrant flavors. However, boiling can also help to sanitize the ingredients, reducing the risk of introducing unwanted microorganisms into the beer. If you choose to boil the juice and lemongrass, you can do so for a short period, such as 5-10 minutes, to minimize flavor loss while still benefiting from the sanitizing effect. Another option is to pasteurize the juice and lemongrass at a lower temperature (around 160°F/71°C) for a longer period (about 10-15 minutes). This method can help maintain more of the fresh flavors while still providing some degree of sanitization. In either case, make sure to cool the boiled or pasteurized mixture to fermentation temperature before adding it to the fermenter to avoid shocking the yeast or causing temperature fluctuations that could affect the fermentation process.
Mr Miyagi Rice Lager	International Pale Lager	5.25 Gallons	1.05	1.013	4.87	19.79	3.06 °L	314	0
Author: Herr Stein Boil Size: 6.08 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 51 ° F Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 3/31/2023 1:24 PM Notes: - Beta rest at 145-148 for 30min. -Alpha amylase rest at 155 for 30min. Mash out 168 15min Water Profile: Ca 14 | Mg 0 | Na 12 | SO4 28 | Cl 20 Very light body, light color, super clarity and a dry finish. Refreshing. Cirtisy/lemony smell? Kanpai!
Citra Lager	No Profile Selected	26 Litres	1.044	1.007	4.87	18.8	2.52 °L	314	0
Author: Dazzler Boil Size: 31.84 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 3.13 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: 12/18/2022 4:54 AM Notes: harvested yeast from prev
IDK Ale	Blonde Ale	5.5 Gallons	1.046	1.009	4.87	15.35	6.98 °L	314	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 9/9/2021 4:04 PM Notes:
HIPA01-0001	Specialty IPA: New England IPA	5.25 Gallons	1.047	1.01	4.8	32.89	3.66 °L	314	0
Author: L. Garcia Boil Size: 7.37 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.3 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: 6/23/2021 2:55 PM Notes: Water temperature lost: 12C -21F PH: Mash & Sparge Water 5.2 - 5.5 Whirlpool 20min 80C / 178F Drop Temp. Fermentation: Use ice bath to control temperature at day. Night just with fresh air. Temp depend on style and yeast PBW Cleaning: Rinse off vessel or surface to get rid of as much soil as possible. Dissolve 1-2 ounces per gallon for kettles and 3/4 ounces per gallon for fermenters, kegs, tanks, and other equipment. If circulation cleaning, heat to 130°-180° F and circulate for at least 30 minutes. If soaking, heat to 140° and soak for 4 hours or allow to soak cold overnight. Rinse surface or vessel. Star San: 1 Oz per 5 Gal water.
Weissbier No. 2	Weissbier	5.5 Gallons	1.048	1.012	4.77	13.93	8.11 °L	314	0
Author: scogar Boil Size: 7.78 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 67 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: 6/10/2021 12:07 AM Notes: Brewed June 12 2021: Mash in at 95°F for 10 min, then 10 more min rest at 113°F for ferrulic rest, then another 10 min at 122°F for a protein rest. Make sure not to overdue protein rest. Heat to 147°F and hold for 5 min. Add entire mash to mash tun and top with hot water as needed to be at 147°. Pull a 1/3 decoction and heat to 152°F, hold for 10 min, then raise it to 158°F for 20 min and finally to 203°F for 5 min. When transferred back to main mash, it should reach 167°F. Had to top up with hot water per usual to reach temp. Add 1/2 lb of rice hulls, stir and allow to rest for 30 min before initiating sparge. Sparge went well, so 1/2 lb of hulls is sufficient. Collected 8.5 gallons at 9.5 Brix. Boiled for 30 minutes with no hops and then hopped according to schedule with the additional one hour boil. Final collection 5.5 gal at 12 Brix (1.048) Bottled July 5, 2021 - Landed spot on @ 1.013, bottled with 3/4 cup corn sugar Recipe loosely developed from Brewing with Wheat Brauereigasthof Schneider
Kettle Sour June 21	No Profile Selected	21 Litres	1.048	1.011	4.79	12.51	3.2 °L	314	0
Author: Dean Strickland Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2021 9:44 PM Notes: 1 tsp dropped ph to 5.42 from 6.08 1 tsp in sparge water, dropped too far. 1tbsp and 1 tsp dropped to 4.3 prior to inoculation
Double Crossed	Vienna Lager	5.5 Gallons	1.048	1.011	4.89	17.93	6.62 °L	314	0
Author: Brew_Meister Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/25/2021 1:54 AM Notes:
IPAAA	American Light Lager	6 Gallons	1.05	1.012	4.88	0	7.96 °L	314	0
Author: daoencz Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.96 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: 9/10/2017 9:41 PM Notes:
McIntosh Cider	No Profile Selected	125 Gallons	1.041	1.004	4.83	0	9.84 °L	314	1
Author: Twhaler Boil Size: 130 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 1/6/2021 7:22 PM Notes:
Be Haze And Shut Up!	American IPA	5.5 Gallons	1.053	1.016	4.87	151.8	4.41 °L	314	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 50 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 30 ° F Priming Method: dextrose Priming Amount: 3.4 oz Creation Date: 10/16/2020 2:20 PM Notes:
GERMAN PILS	Kölsch	25 Litres	1.047	1.011	4.8	23.38	3.51 °L	314	0
Author: Mat Biarritz Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3 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: 4/14/2020 5:24 PM Notes:
Awesome Recipe	No Profile Selected	3500 Litres	10.153	1.045	4.8	0	2.28 °L	314	0
Author: BrendanCommon Boil Size: 3500 Litres Boil Time: 60 Boil Gravity: 10.2 Efficiency: 95 Mash Thickness: 1.5 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: 3/12/2020 7:24 PM Notes:
Sacch Full Of Cherries	No Profile Selected	12 Litres	1.049	1.012	4.79	0	3.84 °L	314	0
Author: awildturtok Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 67 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: 2/10/2020 9:40 PM Notes:
Dewhurst Hoppy Pilsner	German Pilsner (Pils)	5.5 Gallons	1.049	1.013	4.8	25.21	3.87 °L	314	0
Author: Boosy Boil Size: 7.35 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 65 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: 5/2/2019 5:11 AM Notes: Guideline - https://www.homebrewtalk.com/forum/threads/sorta-like-prima-pils.150972/ Making Yeast Starter - https://www.brewersfriend.com/2009/08/19/how-to-make-a-yeast-starter-og-1040/ Notes on Diacetyl (Rest) - https://www.whitelabs.com/sites/default/files/Diacetyl_Time_Line.pdf Pilsner Water Profile - https://www.homebrewtalk.com/forum/threads/water-for-pilsner-style.261597/ Water Chemistry Guide brewery.org/library/wchmprimer.html Sparge Calculator - https://www.morebeer.com/content/sparge_water_calculator
10 BBL Hef 4/17/19	Weissbier	527 Gallons	1.049	1.012	4.86	11.79	3.31 °L	314	0
Author: Tim Boil Size: 527 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 93 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: 4/17/2019 12:09 PM Notes:
NoNameYet	Munich Helles	3.5 Gallons	1.047	1.009	4.88	21.47	4.57 °L	314	1
Author: Brew Dungeon Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 2/1/2019 9:50 PM Notes: The yeast is a repitch from the smoky brown roach batch.
Pilsner	Czech Pale Lager	25 Litres	12.832	3.707	4.9	28.13	4.3 °L	314	0
Author: keepsician Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 10.8 Efficiency: 60 Mash Thickness: 2 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2018 11:28 AM Notes:
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