Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Avg. Perfect Northeast IPA (NEIPA) W/Amarillo #3	Specialty IPA: New England IPA	6 Gallons	1.067	1.017	6.63	21.9	5.31 °L	680	1
Author: TigerDave Boil Size: 10 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: 8.5 psi Creation Date: 9/3/2019 4:21 PM Notes: Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20. Fermentation Dry Hop @ 70% attenuation (1.027) Traditional Dry Hop after fermentation is complete. Fermentation temp: 68F
Christmas Beer	Winter Seasonal Beer	5 Gallons	1.082	1.022	8.38	24.57	28.02 °L	680	0
Author: Dirtboy Boil Size: 5.84 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 51 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2023 10:23 PM Notes:
Belgian Saison - Saaz - Motueka	Saison	25 Litres	1.057	1.012	5.93	19.42	5.7 °L	680	2
Author: esteveE Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: dextrose Priming Amount: 344.9 g Creation Date: 5/21/2022 10:45 AM Notes: Fermentation: Oxygenate well Start at 20C and increase towards 30C. 1st day 20C 2nd day 22C -> Fermentation starts 3rd day until finish upto 30C -> Prevent stalling https://beerandbrewing.com/amp/the-classic-saison-recipe/ https://byo.com/article/saving-saison/ Water used has a very high HCO3: Mash pH: (80% lactic acid) - pH at start before cereal 6.9 - At 10 min protein rest pH 6.2 (add 5ml lactic acid) - At 5 min sacharification pH 5.85 (add 5ml lactic acid) - At 30 min sacharification pH 5.71 (add 10ml lactic acid) - At 40 min sacharification pH 5.36 (add 3ml lactic acid) Added 20ml of lactic acid to the sparge water. Equivalent to what I added to the mash. Final pH 5.25 Bottle priming: Target 3.5 to 4 vols using dextrose and batch priming at 10C 200g of dextrose disolve in 100ml. 340g of dextrose in 400ml of water solution should be more than enough water, boil, and let it cool down before prime batch.
Saison Fantomatique	Saison	5.5 Gallons	1.07	1.007	8.31	28.45	7.03 °L	680	0
Author: Boil Size: 7.83 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 0.75 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: 10/12/2021 7:30 PM Notes:
Back To School NEIPA	Specialty IPA: New England IPA	6.2 Gallons	1.066	1.015	6.74	14.95	4.63 °L	680	0
Author: Trail_hoppy Boil Size: 7.68 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2021 5:14 PM Notes:
Campfire	Winter Seasonal Beer	6 Gallons	1.069	1.017	6.79	54.83	50 °L	680	0
Author: RiesAdkisson615 Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2020 3:15 PM Notes:
Rosemary & Lemon Saison	Belgian Blond Ale	5.5 Gallons	1.058	1.012	6.03	20.37	3.98 °L	680	0
Author: Vega250 Boil Size: 4.5 Gallons Boil Time: 75 Boil Gravity: 1.071 Efficiency: 89 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 13.26 psi Creation Date: 9/2/2020 5:39 PM Notes:
Awesome Recipe	Specialty IPA: New England IPA	5 Gallons	1.041	1.007	4.43	40.2	3.59 °L	680	0
Author: Nandorski Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 8/7/2020 3:08 AM Notes:
Olinda Herb Saison#2	Saison	26 Litres	1.052	1.004	6.35	48.79	4.46 °L	680	0
Author: PapaZog Boil Size: 29 Litres Boil Time: 40 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2020 12:30 AM Notes: CONSIDER DROPPING ABV TO 7%. TAKE 4 LITRES AND FERMENT WITH DIFFERENT SAISON YEAST PLUS INNOCULATE Added for last 5min of boil - 4-5g each of homegrown sage, thyme and rosemary (to 10 litre batch) Brewed and cooled on outside shelf of brewshed. Dust from road mitigated somewhat by covering top of kettle with wet (sanitized) towel. Recovered 9.5 litres into plastic fermenter (had been sanitized with extra strong iodine after having starsan in it for a few weeks. Rinsed with starsan ... and left a lot of foam in fermenter before adding the wort and yeast). Used around 30 sec of pure o2. Cooled wort to around 25C - warm day here. Kept in wardrobe (`18oC ambient). Rapid fermentation. Transferred after 6d to ferm chamber in brewshed to raise temp to 23oC for a few days to 'dry it out' ... now shows 93% attenuation! Aroma is great at start of crash cool ... flavour will benefit from sedimentation. Put together a few comp bottles, after only 8d fermentation. Will likely get a lot of sediment over the two weeks whilst they wait (entered one into saison, other into herb beer). All hops had been added to spider - utlization may not have been as high as shown (ie IBU may be much lower. Note that I may have had some water leak from the hx into the boil kettle during chilling. Was v slow chill because of shallow volume (<half of the chiller was in the wort) Tasted good after 2wks. Crash cooled over ~6h, down to ~10oC (rushed cos I needed the fridge for next batch, wee heavy; note that i also rushed this step because of O2 concerns ... I attempted to take a sample when, unknowningly, the fermenter had droped to negative pressure and sucked through some air through the outlet tap ... percolated through the wort). Added 49g belgian candi sugar to the fermenter aiming for 3.2vol CO2. Got around 15 bottles.
Chimay Blue	Belgian Dark Strong Ale	5.5 Gallons	1.071	1.016	7.25	20.73	17.99 °L	680	0
Author: TheBigLebrewski Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.13 Efficiency: 70 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: 10/24/2019 6:32 PM Notes:
Strong Saison (Julius)	Wild Specialty Beer	5 Gallons	1.082	1.015	8.74	47.79	12.28 °L	680	0
Author: thezach Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/2/2013 2:36 PM Notes: 12/17 Primed 5 gallons at 50 degrees with 3.2 oz. corn Sugar for 2.55 volumes CO2. (if 60 degrees, 2.35 volumes; if 45 degrees, 2.7 volumes) Got some aroma of fresh apples. Could be cleaned up in bottle conditioning. Could be caused by unfinished ferm/yeast health/aeration or O2 in beer during dry hopping. 12/14 1.015, final dry hop 3 oz (short 1 Oz Mosaic) purged with CO2 cartridge. 12/10 reading 1.019, smells incredible, tastes great. Ferm slowing. 12/7 (3 days into ferm) added “high krausen” hops Approx 2g CaCl 5g CaSO4 Approx 7 gallons Mash in 153/. Finish at 151 Dry hop at the very end to avoid vegetal character (3-4 days) 11/29/21 Spitballing a 60% efficiency since this is Zach G's equipment and we'll likely do a mash basket and first wort runnings for a first 6 gallon boil (5 gallon final yield). Then sparge for a small beer of who knows how many gallons. 1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl. 1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4 The optimal brewing water range for: Calcium is 50-150 ppm Sulfate 150-200 ppm (pale) (not to exceed 400) Chloride 150 (not to exceed 250) ESTIMATING 6 gallons for big beer and 5 gallons for small beer ___ 3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels. ___ http://www.brewersfriend.com/mash/ http://www.brewheads.com/batch.php PAST MASH REFERENCE NUMBERS: Grain temp: ~70 Mash tun: 80-90 Mash water: 165 Water in tun before dough-in: xxx Mash start: 152 Mash finish: 150 Second batch sparge finished at 1.012 Collected 8.5+ gallons @ 1.045 PAST MASH REFERENCE NUMBERS: Grain 73.5 / Mash tun ~82 Mash water 164 Water in tun before dough-in: 162.5 Mash start: 151.5 *Stir after 15 and 30 minutes, holding at 151 Grain 78 / Mash tun ~85 Mash water 164 Mash start: 150 ___ Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation. Free rise fermentation Dry hop at the very end to avoid vegetal character (3-4 days) Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon) CaSO4 (61ppm Ca, 147ppm SO4) The optimal brewing water range for: Calcium is 50-150 ppm Sulfate 150-200 ppm (pale) (not to exceed 400) Chloride 150 (not to exceed 250) The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.
Big Bird Neipa	Specialty IPA: New England IPA	5.5 Gallons	1.086	1.006	10.47	99.9	4.99 °L	680	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 79 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2019 6:10 PM Notes:
Gunslinger	Specialty IPA: New England IPA	46.5 Gallons	14.139	4.162	5.39	51.99	3.97 °L	680	0
Author: Valkyrie Brewing Boil Size: 54.9 Gallons Boil Time: 15 Boil Gravity: 12.1 Efficiency: 65 Mash Thickness: 1.4 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: 3/18/2019 9:10 PM Notes:
Tripel	Belgian Tripel	6.25 Gallons	1.076	1.016	7.92	36.19	7.48 °L	680	0
Author: Salty beverage Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2018 6:23 AM Notes:
Saison	Saison	44 Litres	1.054	1.012	5.51	33.93	5.12 °L	680	0
Author: Imaril Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 4 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: 11/27/2018 2:41 AM Notes:
Beza	Belgian Blond Ale	18 Litres	1.064	1	8.4	0	1.16 °L	680	0
Author: Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 100 Mash Thickness: 2.9 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: 10/12/2018 5:31 PM Notes:
Tripel	Belgian Tripel	5.5 Gallons	1.074	1.016	7.65	0	7.12 °L	680	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 10/12/2018 4:19 AM Notes:
Tall Pale Tales	Specialty IPA: New England IPA	23 Litres	1.069	1.019	6.51	42.05	7.26 °L	680	5
Author: Carthy Craft Boil Size: 24.5 Litres Boil Time: 30 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/25/2018 10:15 AM Notes: First dry hop at peak fermentation. Second dry hop 5 days after the first. Wait until attenuated, rest then cold crash. Last dry hop is intended to go into the keg.
Coffee Black IPA	Mixed-Style Beer	5 Litres	1.082	1.014	9	76.08	26.25 °L	680	0
Author: jimmyk Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 62 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2017 12:35 AM Notes:
Angelic Vows	Belgian Dubbel	6 Gallons	1.068	1.017	6.71	21.28	24.29 °L	680	0
Author: Phillip Davis Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 68 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: 8/14/2016 7:11 PM Notes:
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