Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Het Gouden Varken	Belgian Pale Ale	5.5 Gallons	1.05	1.01	5.34	25.08	9.18 °L	581	0
Author: Boskabouter Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 6/29/2019 9:22 PM Notes:
2023 Pelforth Brune	Bière de Garde	23 Litres	1.066	1.023	5.64	25.7	18.3 °L	581	1
Author: Dr. Ned Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/14/2023 3:17 PM Notes: Mashing quite high but I seriously doubt the FG of 1.023
Pickle Gose	Gose	155 Gallons	1.052	1.012	5.25	5.02	3.26 °L	581	0
Author: javibulin Boil Size: 175 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.25 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: 8/9/2022 8:28 PM Notes:
Farmhouse Ale	Saison	170 Litres	1.047	1.007	5.23	19.37	3.52 °L	581	1
Author: Wolf Pack Brewing Boil Size: 188 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 3/21/2022 7:23 AM Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager NOTES / PROCESS Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required). Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide. 1.5 qt/lb mash thickness. Electric Brewery Heating Element Assembly BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer). Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons. Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately. Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges. Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days. Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Carbonate this beer to around 2.5 volumes of CO2. The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing.
The Golden Eel	Double IPA	5.5 Gallons	1.069	1.01	7.71	107.86	6.5 °L	581	1
Author: Mohaynow Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 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: 5.3 oz Creation Date: 3/2/2022 1:54 AM Notes: Not entirely sure about the IBUs on this one, the calculations are a tad on the high side. But all in all, it was a nice easy drinking IPA, not too bitter, and a lot of friends are hoping it makes it into the rotation.
The Bitter End	Double IPA	5.5 Gallons	1.08	1.013	8.73	79.92	9.2 °L	581	0
Author: MTSabo Boil Size: 6.94 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: co2 Priming Amount: 8.15 psi Creation Date: 12/3/2021 9:05 PM Notes:
Brett Saison	Saison	11 Gallons	1.051	1.008	5.69	37.77	3.73 °L	581	0
Author: rob@thelionbergers.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.075 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: 12/3/2021 3:28 AM Notes:
Bite & Claw	Gose	21 Litres	1.04	1.008	4.22	7.4	3.13 °L	581	0
Author: Bumpy Bear Brewery Boil Size: 13.4 Litres Boil Time: 90 Boil Gravity: 1.063 Efficiency: 69 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.55 bar Creation Date: 9/29/2021 7:29 PM Notes:
Gordon Strong's Belgian Pale Ale	Belgian Pale Ale	40 Litres	1.047	1.006	5.41	21.64	9.82 °L	581	1
Author: LRS Boil Size: 50 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.88 bar Creation Date: 2/4/2021 8:29 PM Notes: https://byo.com/recipe/gordon-strongs-belgian-pale-ale/ Step by Step Mash the Pilsner, Vienna, and aromatic malts at 151 °F (66 °C) for 60 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The longer boil will help drive off the precursor compounds of dimethyl sulfide (DMS), found in Pilsner malt. You can add a kettle fining agent if you so desire. After the boil is complete, chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until terminal gravity is reached. Allow the yeast to free rise in temperature to promote full attenuation, but don’t let the temperature get above 77 °F (25 °C). Rack the beer, prime, and bottle condition, or keg and carbonate.
Trappist 2020	Belgian Dubbel	25 Litres	15.289	3.722	6.27	21.22	13 °L	581	0
Author: Ruskin Brewery Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 20.6 Efficiency: 70 Mash Thickness: 2.2 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: 3/24/2020 6:14 PM Notes:
Strong Saison (Julius)	Wild Specialty Beer	5 Gallons	1.082	1.015	8.74	47.79	12.28 °L	581	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.
Awesome Recipe	London Brown Ale	12 Litres	1.038	1.012	3.47	19.89	29.24 °L	581	0
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 2.24 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: 4/25/2019 5:15 PM Notes:
Ghost Oranges	Witbier	5.5 Gallons	1.06	1.013	6.18	32.87	4.74 °L	581	1
Author: Customcovers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 10/26/2018 2:50 AM Notes: Orange peel for secondary is soaked in vodka.
오미자 ALE	Belgian Pale Ale	21 Litres	1.056	1.015	5.28	27.66	6.57 °L	581	0
Author: 오드리 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 68 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2018 2:30 PM Notes:
Kjeller 5 - Biere De Garde Ambree 25 L	Bière de Garde	25 Litres	1.066	1.017	6.43	14.2	14.73 °L	581	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.118 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: sucrose Priming Amount: 243.9 g Creation Date: 6/4/2018 2:37 PM Notes:
Yeastygaarden Wit	Witbier	41.6 Litres	1.052	1.012	5.21	14.53	3.35 °L	581	1
Author: Yeasty Boy Boil Size: 49 Litres Boil Time: 75 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: Force Priming Amount: N/A Creation Date: 1/23/2018 5:17 PM Notes:
G04 Phantom Lambicus	Saison	48 Litres	1.053	1.008	5.98	26.71	3.42 °L	581	0
Author: JohnnyAH Boil Size: 54 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 83 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: sugar Priming Amount: 120g Creation Date: 8/2/2017 11:48 AM Notes: c4321Z Added Oud Beersel Oude Lambic slurry from a nearly empty keg on 6/9/2017. FG @ 1.008
Belgian Blond	Belgian Blond Ale	24 Litres	1.065	1.011	6.96	26.52	4.65 °L	581	0
Author: Block Brewery Boil Size: 37 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Forced Priming Amount: N/A Creation Date: 7/27/2017 9:03 PM Notes: Belgian Blond similar to Leffe recipe. Grainy big mouthfeel through the high mash temp and the addition of table sugar 15 minutes from the end of the boil.
Test In Metric	Belgian Dubbel	18 Litres	1.059	1.013	5.98	24.01	8.23 °L	581	1
Author: oach Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 68 Mash Thickness: 3.1 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: 6/5/2017 10:42 PM Notes:
Belgian Golden Strong Ale	Belgian Golden Strong Ale	5 Gallons	1.066	1.011	7.28	29.9	3.8 °L	581	1
Author: pjfallat Boil Size: 8.61 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 4:03 PM Notes:
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