Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Imperial Mid	No Profile Selected	21 Litres	1.078	1.019	7.66	28.99	11.23 °L	381	0
Author: nvs-brew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 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: 10/21/2020 5:21 AM Notes:
Oud Bruin/Flanders Brown Ale (Jamil's)	Oud Bruin	1 Gallons	1.071	1.013	7.65	14.71	24.26 °L	381	0
Author: Duke Lazer 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.
Doppelbock	Doppelbock	12 Gallons	1.079	1.02	7.73	21.73	20.46 °L	381	0
Author: gdunn Boil Size: 13.5 Gallons Boil Time: 90 Boil Gravity: 1.07 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: 1/4/2024 4:26 PM Notes:
Cold IPA	American IPA	93 Gallons	17.589	4.305	7.69	85.66	4.33 °L	381	0
Author: B&J's Brewery Boil Size: 115.4 Gallons Boil Time: 90 Boil Gravity: 15.2 Efficiency: 64 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: 5/8/2023 7:37 PM Notes:
Schnauzer Stout	Dry Stout	12.6 Litres	1.077	1.019	7.6	26.71	50 °L	381	0
Author: Kalleq Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.054 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: 1/8/2023 2:39 PM Notes:
Abbey	Belgian Dubbel	3 Gallons	1.078	1.019	7.64	0	16.31 °L	381	0
Author: Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2022 3:09 PM Notes:
Appalachian Attempt 4.0	American IPA	20.8 Litres	1.071	1.011	7.86	130.23	8.58 °L	381	2
Author: Saintex Boil Size: 25.29 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2022 12:54 AM Notes: Dry hop at 15.5 degrees. 4-5 days
Comp Double IPA	Double IPA	17 Litres	1.076	1.015	7.99	104.69	6.13 °L	381	0
Author: Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.062 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: 6/28/2021 5:38 AM Notes:
EJ Stout	Russian Imperial Stout	5.5 Gallons	1.08	1.02	7.85	59.14	50 °L	381	1
Author: Boil Size: 6.7 Gallons Boil Time: 90 Boil Gravity: 1.067 Efficiency: 80.1 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 18.21 psi Creation Date: 3/20/2021 9:08 PM Notes:
Awesome Recipe	Saison	3 Gallons	1.077	1.017	7.88	33.91	4.78 °L	381	0
Author: Piney Mike Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 70 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: 12/1/2020 3:55 PM Notes:
Awesome Recipe	Belgian Golden Strong Ale	5.5 Gallons	1.076	1.015	7.93	64.23	7 °L	381	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 64 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2018 1:40 AM Notes:
Sour IPA	American IPA	24 Litres	1.066	1.009	7.6	22.8	4.69 °L	381	0
Author: BennyT Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72.5 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: 8/17/2020 12:06 AM Notes:
Belgian Saison 001	Belgian Specialty Ale	5.5 Gallons	1.077	1.018	7.72	34.5	7.56 °L	381	1
Author: AGbrewer Boil Size: 7 Gallons Boil Time: 120 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: sucrose Priming Amount: 4.7 oz Creation Date: 7/28/2020 7:24 PM Notes: Added 1 ounce of Galaxy hops to the primary fermenter while it was getting down to yeast pitching temp. Pitched 2 liters of a 4 liter starter of wlp 568 belgian saison yeast at 65 and hold for 4 days. On 3rd day, add 1 pound of honey. Let free rise after 4 days total in primary to 75 degrees. Check SG on day 10 and 13. Bottle with table sugar 4.7 ounces.
Beer E Good	American IPA	22 Gallons	1.06	1.001	7.88	44.61	4.78 °L	381	0
Author: Dapper Boil Size: 29 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 5/23/2020 4:55 PM Notes:
Sweet Stout Deluxe	No Profile Selected	23 Litres	1.078	1.019	7.7	21.27	50 °L	381	0
Author: Boil Size: 34 Litres Boil Time: 120 Boil Gravity: 1.053 Efficiency: 50 Mash Thickness: 4.5 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: 3/16/2020 10:54 PM Notes: Nos Flaked oats sont "Toasted" donc vont ajouter de la couleur en plus
Tolouse (enigma Neipa)	American IPA	5.5 Gallons	1.081	1.021	7.88	24.96	6.24 °L	381	0
Author: Lupulus_Luke Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.5 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: 2/16/2020 4:41 PM Notes: no bittering hops since the ibus are so high. 6 gym 12 cal chlo
BW / 5th ANN. Test	No Profile Selected	108 Gallons	18.113	3.664	7.91	0	4.89 °L	381	0
Author: Boil Size: 100 Gallons Boil Time: 60 Boil Gravity: 19.5 Efficiency: 75 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: 2/11/2020 7:30 PM Notes:
MOOLFORD PALE ALE	American IPA	21 Litres	1.074	1.016	7.71	77.2	8.49 °L	381	0
Author: Boil Size: 25.6 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 78 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.91 bar Creation Date: 9/22/2019 11:43 AM Notes:
062-Perihelion NEIPA	No Profile Selected	6 Gallons	1.069	1.01	7.7	38.16	6.69 °L	381	0
Author: benfreund Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.059 Efficiency: 62 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: 9/5/2019 5:08 PM Notes:
Hazy Dazy DDH NE IPA	American Light Lager	1400 Litres	1.081	1.02	7.93	0	5.63 °L	381	0
Author: Diacetilo Boil Size: 1550 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 83 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: 3/11/2019 9:34 PM Notes:
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