|
American Lager
|
American Lager
|
12 Litres |
1.047 |
1.01 |
4.98 |
15.94 |
2.98 °L
|
217 |
0 |
|
|
|
| Boil
Size: 15.625 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: sucrose |
Priming Amount: 85.8 g |
Creation
Date: 1/13/2024 6:14 PM |
| Notes: Ferment at 9C for 7 days. Raise temperature to 18C and hold for 5 days. Slowly ramp down to 0C over 17 days Lager for 3 weeks and than you can bottle or keg |
|
|
[09] Oatmeal Stout
|
Oatmeal Stout
|
17 Litres |
1.043 |
1.01 |
4.36 |
42.74 |
35.08 °L
|
217 |
0 |
|
|
Author:
|
|
David Russell
|
|
| Boil
Size: 23.23 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 54 |
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: 12/7/2025 3:22 PM |
Notes: BREWGR NOTES
MM Kit
Do again. No.
5/10 - MM kit. Not my favourite style, but nice. 4.3%
Recipe OG 1042. FG 1010. 4.2%
OG 1043. FG 1010. 4.3%
Attenuation - 76% |
|
|
[04] IPA - Citra – V1
|
English IPA
|
17 Litres |
1.066 |
1.012 |
7.15 |
82.6 |
9.93 °L
|
217 |
0 |
|
|
Author:
|
|
David Russell
|
|
| Boil
Size: 23.57 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 12/7/2025 10:47 AM |
Notes: BREWGR NOTES
7/10 - Brewed again.
Used random hops, not as good, completely different. But got a lot better with age.
No peel used.
OG 1066. FG 1011. 7.2%
Attenuation - 83% |
|
|
Oud Bruin/Flanders Brown Ale (Jamil's)
|
Oud Bruin
|
1 Gallons |
1.071 |
1.013 |
7.65 |
14.71 |
24.26 °L
|
217 |
0 |
|
|
|
| Boil
Size: 1.4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 60 |
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: 9/13/2025 3:49 AM |
Notes:
FLANDERS BROWN ALE/OUD BRUIN
A malty, fruity brown ale with touches of sourness and age. This is an advanced style that can be brewed by extract-with-grain or all-grain methods. Ferments at 65° F (18° C) and later at ambient temperatures. It takes about 1 year to be ready.
OG
FG
IBU
Color
Alcohol
1.040-1.074
(10-17.9 °P)
1.008-1.012
(2.0-3.1 °P)
20-25
15-22 SRM
30-43 EBC
4.0-8.0% ABV
3.2-6.3% ABW
Keys to Brewing Flanders Brown Ale/Oud Bruin:
Oud bruin is a bigger beer that has more malt character, more malt sweetness, and isn’t nearly as sour as a Flanders red ale. Think English old ale with a definite sour character. Long aging periods can also introduce a touch of sherry character consistent with an aged beer. The trick with oud bruin is to get the right amount of souring, just enough to provide a counternote to the residual malt sweetness but less sour than Flanders red.
Although you can use a sour mash technique or a pure Lactobacillus culture to create the sourness in this beer, my preference is to use the same blend that I use for Flanders red ale.
It takes some management of the bacterial cultures to create a subtle, controlled sourness. Bacteria have a tendency to keep consuming sugars unless something in their environment stops them. Unless you are willing and able to pasteurize your beer, having the right amount of alcohol in an oud bruin is probably the easiest way to keep the sourness in check. The right amount of alcohol, sourness, and residual malt sweetness are the keys to an excellent oud bruin.
I prefer to initially ferment the beer using neutral ale yeast. Once it has mostly fermented, I add the souring culture. The timing of the addition can make a difference in the final beer. If you add the culture early and the conditions are right, it can end up a bit too sour for the style, more like Flanders red ale. If you add the culture late and the conditions aren’t right for the organisms, the sourness will take a very long time to develop, or the sourness may never quite reach the level desired. Knowing the right moment to add the culture is something you will develop over several batches, with personal preference playing a big part in the timing. For me, the right time is when the beer is still fermenting but has slowed down considerably. I rack it to a second vessel, being careful to minimize oxygen pick-up, and then I add the souring culture. It is important to keep oxygen to a minimum, especially once there is alcohol in the beer. The more oxygen that gets in, the more acetic acid character it is likely to have. It will take some time for the sourness to become apparent. I like to keep it in a carboy with minimal headspace for about 1 month. At that point I rack to a keg, flush it with carbon dioxide, and store it around 65 to 70° F (18 to 21° C). I check the keg every few weeks, and when it is approaching the level of sourness I want, I move it to cold storage and force carbonate it.
RECIPE: FLANDERS BROWN ALE
OG: 1.070 (17.1 °P)
FG: 1.012 (3.1 °P)
ADF: 82%
IBU: 21
Color: 19 SRM (36 EBC)
Alcohol: 7.7% ABV (6.0% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.060 (14.7 °P)
Extract
Weight
Percent
Pilsener LME (2.3 °L)
7.3 lbs. (3.31kg)
57.6
Munich LME (9 °L)
3.0 lbs. (1.36kg)
23.7
Wheat LME (4 °L)
0.5 lb. (227g)
3.9
Steeping Grains
CaraMunich (60 °L)
0.75 lb. (340g)
5.9
Aromatic (20 °L)
0.5 lb. (227g)
3.9
Special “B” (120 °L)
0.5 lb. (227g)
3.9
Black Malt (600 °L)
2.0 oz. (57g)
1.0
Hops
IBU
Kent Goldings 5% AA, 60 min.
1.1 oz. (31g)
20.5
Yeast
White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05
Wyeast 3763 Roeselare Blend or White Labs WLP655 Belgian Sour Mix I
Fermentation and Conditioning
Use 13 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When fermentation begins to slow, rack beer to a second container and add the souring culture. The culture will break down and consume the remaining sugars that the yeast did not consume or was unable to consume, adding sourness and character to the beer. Store the beer around 65 to 70° F (18 to 21° C) until the sourness becomes noticeable, then move to cold storage to suppress further development. When finished, carbonate to approximately 2 to 2.5 volumes.
All-Grain Option
Replace the Pilsener extract with 9.75 lbs. (4.42kg) continental Pilsener malt. Replace the wheat extract with 0.5 lb. (227g) wheat malt. Replace the Munich extract with 4 lbs. (1.81kg) Munich malt. Mash at 152° F (67° C). Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer. |
|
|
Welsh Braggot
|
Braggot
|
1.5 Gallons |
1.064 |
1.015 |
6.39 |
33.35 |
23.34 °L
|
217 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 63 |
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: 8/3/2025 8:16 PM |
| Notes: |
|
|
School's Out Forever
|
American Pale Ale
|
10 Litres |
1.053 |
1.01 |
5.69 |
69.88 |
8.35 °L
|
217 |
2 |
|
|
|
| Boil
Size: 15.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
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: 5/11/2025 7:03 PM |
| Notes: |
|
|
Centennial Nectaron Pale Ale
|
American Pale Ale
|
5.1 Gallons |
1.051 |
1.011 |
5.35 |
45.3 |
4.56 °L
|
217 |
1 |
|
|
|
| Boil
Size: 6.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
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: 4/27/2025 4:55 PM |
| Notes: |
|
|
Fruited Sour
|
Berliner Weisse
|
5.5 Gallons |
1.074 |
1.015 |
7.74 |
0 |
4.71 °L
|
217 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 77 ° F |
Priming Method: sucrose |
Priming Amount: 7.2 oz |
Creation
Date: 4/4/2025 8:18 PM |
Notes: Original recipe source: https://www.homebrewtalk.com/threads/really-easy-fruit-sour.675345/
Ferment until primary is nearly finished then rack onto fruit. Try to rack just BEFORE reaching FG so the yeast are still active to scrub oxygen picked up during transfer. It normally takes about 4 to 5 days to this point.
Use Dragon Fruit, Mango, Passion Fruit Blend from Costco for fruiting. Two bags per 5 gallon. Put fruit into bags to avoid pieces being left in beer after fruiting.
https://sameday.costco.com/store/costco/products/27638954-pitaya-foods-dragon-fruit-mango-passion-fruit-blend-snack-sized-pieces-3-lb |
|
|
Nitro Dry Stout
|
Irish Stout
|
3 Gallons |
1.044 |
1.012 |
4.26 |
39.56 |
36.06 °L
|
217 |
0 |
|
|
|
| Boil
Size: 4.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 68 |
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: 3/6/2025 8:23 PM |
| Notes: |
|
|
Cowtown Scottish Ale
|
Scottish Heavy
|
5.5 Gallons |
1.057 |
1.019 |
4.92 |
15.67 |
19.96 °L
|
217 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
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: 8/5/2024 5:38 PM |
| Notes: |
|
|
Awesome Recipe
|
American Pale Ale
|
7 Litres |
1.053 |
1.009 |
5.8 |
32.27 |
4.72 °L
|
217 |
0 |
|
|
|
| Boil
Size: 4.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
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: 4/24/2019 1:06 PM |
| Notes: |
|
|
TAB Vienna Lag
|
Vienna Lager
|
5 Litres |
1.049 |
1.008 |
5.35 |
24.57 |
14.1 °L
|
217 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 11/29/2023 3:00 PM |
| Notes: |
|
|
Carpinteiro Do Universo Witbier
|
Weissbier
|
10 Litres |
1.048 |
1.009 |
5.11 |
18.16 |
4.75 °L
|
217 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 85.5 g |
Creation
Date: 9/9/2023 12:27 PM |
| Notes: |
|
|
Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.059 |
1.015 |
5.75 |
19.74 |
4.65 °L
|
217 |
1 |
|
|
|
| Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2023 6:10 PM |
| Notes: |
|
|
Blonde 2
|
Belgian Blond Ale
|
10 Litres |
1.047 |
1.009 |
5.06 |
62.63 |
8.45 °L
|
217 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
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: 12/1/2022 7:49 PM |
| Notes: |
|
|
Rogue Chocolate Stout Clone
|
American Stout
|
19 Litres |
1.068 |
1.013 |
7.2 |
32.28 |
25.34 °L
|
217 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 76 |
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: 10/20/2022 1:26 AM |
| Notes: |
|
|
Test 1
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.029 |
1.007 |
2.84 |
73.88 |
2.53 °L
|
217 |
0 |
|
|
|
| Boil
Size: 6.61 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
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: 10/11/2022 7:06 PM |
| Notes: |
|
|
Lager
|
American Light Lager
|
5.5 Gallons |
1.045 |
1.011 |
4.42 |
18.33 |
7.91 °L
|
217 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/17/2021 8:40 PM |
| Notes: |
|
|
Naldo
|
American Light Lager
|
15 Litres |
1.046 |
1.012 |
4.56 |
0 |
3.17 °L
|
217 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 7/1/2020 7:03 PM |
| Notes: |
|
|
Crazy For Citra
|
American IPA
|
10 Litres |
1.059 |
1.01 |
6.46 |
44.68 |
5.46 °L
|
217 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 6/19/2020 3:39 AM |
| Notes: |
|
|
|
|