Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Dubbel	Belgian Dubbel	50 Gallons	17.381	3.34	7.66	28.21	17.3 °L	735	0
Author: 105WestBrewing Boil Size: 56 Gallons Boil Time: 60 Boil Gravity: 15.6 Efficiency: 76 Mash Thickness: 1.25 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: 11/19/2017 6:08 PM Notes:
Ramblin' Rose - SMaSH IPA Metric	American IPA	20.8 Litres	1.055	1.01	5.9	86.66	3.76 °L	735	0
Author: Mantas Boil Size: 30.84 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: 3.14 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: 11/24/2021 8:13 PM Notes:
PB0029 Thorpe's Hammer 07/08/2021	Imperial IPA	105 Gallons	1.069	1.008	8.07	184.14	4.98 °L	735	0
Author: rivesborland Boil Size: 112 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.14 psi Creation Date: 7/7/2021 8:11 PM Notes: Note: hot side hop quantities are per 3 bbl segment. dry hop quantities are per 6 bbl. Let mash sit 30 min then start re-circ to hit 165, then start lauter 1 tbsp fermcap and first wort hops added to BK as it starts to fill Add whirlfloc and yeastx-82 with 15 mins left in boil Add DME and Dextrose with 15 min left in boil Add whirlpool hops and whirlpool for 10 min. Just before shutting off whirpool pump, add additional acid per "other ingredients" and then let rest 15 min. Then knockout through sanitized HX to FV. get batch 1 to 58F and then add ALDC directly to FV and pitch yeast and oxygenate at 1 L/min for 10 min knock out batch 2 to target 68 F for start of fermentation. Set controller for 70F. When gravity hits 4.5 brix/plato, add "4 day dry hops" When gravity hits 3.5 brix/plato or is stable for 2 days in a row, shut blowoff When gravity is below 3.5 brix and is stable for 2 days in a row, check for diacetyl and other off flavors. If none exist, soft crash to 60 F 1 day after soft crash to 60 F, dump yeast and trub and add "2 day dry hops" and purge headspace with c02 and leave ~4 psi residual. Set temp controller to 70F. Rouse dry hops 1 day after adding. After adding "2 day dry hops," check for gravity to be stable for 2 days in a row and the check for diacetyl and other off flavors. If none exist, crash to 35 F. 1 day after crash to 35 F, dump trub, inject 750 ml biofine and 20 g antiox-C, and set temp to 32F. Hook up to C02 to 16 psi. after 2-3 day, check clarity. Add 250 ml more biofine if needed. Adjust C02 to target 2.6 volumes, based on temperature. wait 2 to 4 more days as schedule allows. If clarity is good and no hop burn or rough flavors, and C02 levels and mouthfeel are good, then package.
Buckwheat Bier	Berliner Weisse	5 Gallons	1.031	1.001	3.86	0	2.7 °L	735	0
Author: El Gertez Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.031 Efficiency: 80 Mash Thickness: 2.25 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: 7/4/2021 4:29 PM Notes: Do not boil. Instead, hold at 180 degrees for 15 minutes.
ERDINGER CLONE	Weizen/Weissbier	7.2 Gallons	1.052	1	6.85	12.31	2.96 °L	735	0
Author: barrdhylli Boil Size: 9.49 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 95 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.4 oz Creation Date: 6/8/2021 1:00 AM Notes:
Belgian Monastery 5g AG	Belgian Dubbel	5.5 Gallons	1.077	1.013	8.36	15.89	14.45 °L	735	0
Author: db Brewer and Wine Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2020 11:04 PM Notes: Belgian carapils=carablond Corn sugar=brewers crystals
2019 11 02 - Wit & Wheat Double Batch	Witbier	10 Gallons	1.036	1.009	3.48	8.54	4.86 °L	735	0
Author: Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 12.6 oz Creation Date: 12/7/2019 4:20 PM Notes: This was a double batch using HERMS for a Belgian Wit and American Wheat - Hallertau Hersbrucker - Safale WB06 11/2 - Wit 12 Brix 1.0484 6.5 gal Wit 16.4 Brix before sparge pH5.5 @36.5°C OG 13.6 Brix 11/8 - Wit 1.25 g orange peel; 0.25 oz grains of paradise ________________________ 11/2 - Wheat OG 14.4 Brix 11/8 - 7 Brix Bottling - 68°F = 0.85 residual carbonation want 3 vol CO2 - from chart 2.99 vol CO2 - 0.85 residual = 2.14 vol CO2 from chart 2.05 is conservatively close to 2.14 w/o going over so add 156 g corn sugar
No.04 Wit Beer	Witbier	54 Litres	1.053	1.014	5.06	12.73	4.54 °L	735	0
Author: Alex's Craft Brewing Boil Size: 64 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 161.6 g Creation Date: 7/27/2019 8:17 AM Notes:
2018 - 10/22/18 - Wheat	Weizen/Weissbier	11 Gallons	9.56	1.374	4.31	28.11	4.34 °L	735	0
Author: DrSherlock Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 8.1 Efficiency: 67 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/29/2018 1:17 AM Notes:
Pine Up 3 Co AT	American IPA	1200 Litres	12.977	3.352	5.17	60.47	3.01 °L	735	0
Author: Be Chris Boil Size: 1380 Litres Boil Time: 90 Boil Gravity: 11.3 Efficiency: 81 Mash Thickness: 3 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: 4/18/2018 11:02 AM Notes:
Citra Explosion IPA	American IPA	11 Gallons	1.061	1.021	5.23	63.66	6.67 °L	735	2
Author: BloatedGoat77 Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 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: 7/4/2015 3:31 AM Notes:
Belgian Pale	Belgian Pale Ale	20 Litres	1.062	1.012	6.61	26.63	11.77 °L	735	0
Author: Steff Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2017 2:15 PM Notes:
The Yello Dello	Imperial IPA	6 Gallons	1.089	1.021	8.89	100.57	9.31 °L	735	0
Author: mewithoutBrew Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 2/18/2017 12:48 AM Notes: The Basics: I developed this recipe for a 6 gallon batch knowing that 1/2 a gallon will be left in the pot to avoid as much trub as possible. That said you will be fermenting 5.5 gallons. All rest temperatures are in the tun, not strike water. You will need to calculate your strike water based on your grain temperature and type of mash tun you are using. I use yeast starters in all of my recipes with what I think are excellent results. For my starters I compose the starter wort to closely approximate the sugar profile of the target batch. This helps the yeast develop the best cell membranes to ferment the final wort with little to no adjustment. I typically use a 1 quart starter for gravities 60 and above, and half quart for gravities below 60. I allow the starter to ferment a full 3 days to allow glycogen reserve buildup and settling. Then I pour out the first little bit of starter, pour the middle bit into a glass, then pour out the rest leaving mostly only the yeast cake. Then I smell and taste the bit in the glass to ensure there are no infections lurking. Sanitation is paramount. The Beer: I've brewed this batch a number of times. It is not at the high end of the Imperial/Double IPA spectrum, but it gives the drinker all the in-your-face hop aroma and flavor one could want, backed by balanced malt flavor and body. The Warrior hops are the cleanest high alpha hops I've found. Using them in the FWH and the boil set the foundation of the hop character of this beer. And while the remaining additions are all Centennial hop additions, because of the times and the fact that Centennial is already a complex hop, you get all the complexity you need. If you want to swap out for the other American "C's" (Citra, Crystal, Cascade, etc...) all of them will work well, but give this a go first. Give this bad boy 10 days in the primary at 64-65 degrees, then rack to a secondary. Let the beer condition for 2 more weeks in the secondary, then add 1 oz. each of Centennial & Willamette whole hops for 1 additional week of conditioning with dry hops. As an alternative to 2 ounces of whole hops in the secondary, you can leach/rinse the Willamette hops with a small amount of boiled water or even better a boiled bottle or 2 of beer. I use this approach to add 1/4 ounce of Polyclar 10 with the boiled beer.
Saison	Saison	22 Litres	1.054	1.01	5.86	19.89	8.09 °L	735	0
Author: Tom Davis Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2016 12:09 AM Notes:
Pumpkin IPA (PIPA)	American IPA	5.5 Gallons	1.059	1.015	5.83	46.84	14.37 °L	735	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 9/23/2016 3:08 AM Notes:
DunkelsWeizen	Dunkelweizen	12 Gallons	1.054	1.013	5.31	14.89	15.76 °L	735	0
Author: Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2016 9:00 PM Notes:
A New Vice	Berliner Weisse	10.5 Gallons	1.038	1.01	3.79	8.96	2.59 °L	735	0
Author: octopussy Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 84 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: 4/18/2016 4:18 PM Notes: split batch half done with grain the other half lactobacillicus
Domaine Dupage	Bière de Garde	6 Gallons	1.068	1.019	6.36	18.97	9.37 °L	735	0
Author: Miller Time 73 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2016 2:32 PM Notes:
St Paul Trappist	Belgian Tripel	5.5 Gallons	1.091	1.024	8.82	33.12	5.01 °L	735	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: 1.66 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2015 4:27 PM Notes: Candi Sugar added weekly after primary fermentation settles.
Red IPA	American IPA	5.5 Gallons	1.057	1.015	5.56	103.61	11.45 °L	735	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2015 1:58 PM Notes:
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