Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
BLACK IPA ACCE	Specialty IPA: Black IPA	58 Litres	1.061	1.012	6.54	90.86	34.74 °L	681	0
Author: ACCE Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2018 7:21 PM Notes:
New Saison - Test Grist	Saison	28 Litres	1.068	1.005	8.17	33.54	4.55 °L	681	0
Author: rodfon Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2022 2:54 PM Notes:
Chimay Red Clone #1	Belgian Dubbel	5 Gallons	1.063	1.011	6.85	68.21	12.24 °L	681	2
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 63 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dme Priming Amount: N/A Creation Date: 7/22/2021 4:09 PM Notes:
The Void	Specialty IPA: Black IPA	20 Litres	1.068	1.013	7.26	55.42	31.79 °L	681	0
Author: Dirty Dingo Brewing CO. Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 4/1/2021 2:12 AM Notes:
Simple Sour	Berliner Weisse	5.5 Gallons	1.038	1.023	2.08	4.79	3.1 °L	681	3
Author: Barter & Trade Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/11/2019 1:54 AM Notes:
Tripel 2019	Belgian Tripel	22 Litres	1.079	1.009	9.15	33.52	4.17 °L	681	0
Author: Miroslav Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.058 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: 5/10/2019 9:59 AM Notes:
The Middle Child	Specialty IPA: Brown IPA	5 Gallons	1.055	1.008	6.16	72.49	18.14 °L	681	0
Author: PlatonicBeer89 Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.027 Efficiency: 40 Mash Thickness: 1 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: 4/27/2019 7:45 AM Notes:
Berliner Weisse	Berliner Weisse	5 Gallons	1.044	1.01	4.35	97.66	8.94 °L	681	0
Author: Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.029 Efficiency: 75 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: 4/14/2019 5:12 PM Notes:
Top Brewer Matcha	Specialty IPA: Black IPA	40 Gallons	1.058	1.015	5.73	56.96	38.6 °L	681	0
Author: Boil Size: 47 Gallons Boil Time: 70 Boil Gravity: 1.049 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: 3/12/2019 3:23 AM Notes:
Sour Mash Pink Gose	Gueuze	5.5 Gallons	1.053	1.012	5.33	16.43	3.98 °L	681	1
Author: TenOaksBrewing Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 76 Mash Thickness: 2 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: 12/19/2018 4:08 PM Notes: 1. Mash For the mash you want to combine the white wheat, pilsner, acidulated malt and rice hulls and dough in. Since we are going to sour mash we are going to run a thinner grist ratio so that a larger percentage of the wort is being soured. The goal is to have 5.5 gallons after boil so we want around 6.6 gallons of combined runnings before the boil. We also see a larger grain absorption factor since the grain has a longer contact period. So factoring that all in we want to strike grains with 5.5gal of water at 155F for a mash temp of 147F for 60min. That will give us around 3.75gal of first runnings (do not pull runnings yet) 2. Cool Mash After the 60min mash (or when sugar conversion is complete) we need to cool the mash down so we can pitch the Lacto. Optimal temperature for Lacto is between 110-120F so we need to cool the wort down into that range. I personally like to use a couple of 2L soda bottles that are filled with water and frozen. Ill take those and put them in the mash and stir until the temperature drops to 117F. Thats where I personally like to hold temperature. 3. Pitch Lacto As mentioned earlier there are a couple ways to pitch Lacto. Personally I like using unmilled grain. So thats the next step, pitching the lacto. Add the 1# of Vienna unmilled to the mash and stir it in. This acts as your lacto pitch and will start the souring process. 4.Eliminate Oxygen Oxygen is your worst enemy from this point on. The more oxygen present the more your beer will have this awful bile / vomit smell to it which likes to linger around into the finished product. To eliminate as much oxygen as possible you want to spray the bed with CO2. Get a nice blanket of CO2 on the grain bed and then cover it with saran wrap. If you do not have CO2 I would suggest putting the saran wrap directly on the top of the grain bed to eliminate as much head space as possible. In my case I had CO2 and wrapped the top of the vessel so that no oxygen would get in when the lid was put on. 5. Hold for 48-60 hours Next is the fun part, holding 117F for 48-60hrs. As a home brewer this is actually the hardest part. If you are using a cooler mash tun it would be best to put it in the warmest part of your house and wrap it with a blanket. If you have heating pads or anything to help maintain the heat I suggest using it. You will usually see 10-15F drop within 24hrs and finishing around 90-95F after 48-60hrs. But you really want to try and keep the temperature as close to the 110-120F temp as thats the happy range for Lacto. In my case SsBrewTech’s InfuSsion MashTun is perfect for handling this. It comes with an optional MTSS (temperature controller and heating pad) that allows me to set a temperature and walk away. The controller will turn on the heating pad when the temperature drops below the set temperature and will maintain the mash temp within 1F. I was able to hold between 116-118F for 60hrs using this product and ive found it to be the ideal setup for Sour Mashing or Kettle Souring. If you are interested in the InfuSsion Mash Tun check out this blog post InfuSsion Mash Tun. 6. Vorlauf, Lauter, and Sparge After the 48-60hrs and you got the sourness level you are looking for, the brew day goes back to normal. Begin your Vorlauf and lauter and collect your first runnings. We are aiming to get around 3.75 gal of first runnings. Begin your sparge with around 168F water to collect the remaining 2.85 gal of wort to total 6.6 gal in your boil kettle. 7. Boil, Cool, and Pitch Once you have gathered your 6.6 gal of wort you are ready for boil. This recipe calls for a 60 min boil with 1 addition of 1 oz. of Tettnanger hops at 60 min. During the boil you will also be adding the 1 oz. of coriander seed and 0.75 oz. of sea salt at the 15 min mark. Prepare your coriander seed while you are heating up the wort for the boil. You want to crack the coriander seed either using a spice cracker or putting the seed in a ziplock and cracking it with a rolling pin. By this time you should be about boiling. You really need to watch the boil for this beer. Since there is a lot of wheat in this beer you will get a lot of foam on the top of the beer while boiling which can cause boil over. Watch over the beer and adjust the heat source accordingly. When there is 15 minutes left add the sea salt and coriander seed. Cool and Pitch
Trippel Kopfe	Belgian Tripel	21 Litres	1.085	1.026	7.84	38.77	4.53 °L	681	0
Author: Drei Kopfe Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2016 6:45 PM Notes: Duas fermentações: 01 semana a 21 graus. Checar atenuação. 03 dias a 25 graus.
Brut Ipa	Specialty IPA: White IPA	50 Litres	1.049	1	6.48	34.71	3.26 °L	681	0
Author: Sensing Brewing Boil Size: 56 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: 2 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: 9/22/2018 9:31 PM Notes:
Crafty Red Ned	Flanders Red Ale	20 Litres	1.057	1.008	6.48	4.35	15.19 °L	681	1
Author: Carthy Craft Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 73 Mash Thickness: 4 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: 6/16/2018 7:44 AM Notes: Two vials of Melange yeast used at the pitch. Low IBU under 5 is to speed up acidity. This puts it out of style guidelines but would rather get things working faster in the fermenter. Ferment at 21 then let the temperature rise to 23 or above after 2-3 days. Some will be left for a long time to mature. Other parts will be used for some interesting blends. 17.5L mash, 14L sparge.
Kjeller 5 - Biere De Garde Ambree 25 L	Bière de Garde	25 Litres	1.066	1.017	6.43	14.2	14.73 °L	681	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:
Imperial RIPA	Double IPA	5 Gallons	1.094	1.025	8.96	92.95	16.9 °L	681	0
Author: estonjames Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 62 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/2/2017 1:15 AM Notes:
Flanders	Flanders Red Ale	30 Litres	12.351	3.185	4.91	0	14.6 °L	681	0
Author: GraemeTM Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 11 Efficiency: 78.5 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: 8/21/2017 11:54 PM Notes:
Belga	Bière de Garde	60 Litres	1.058	1.01	6.3	15.92	3.62 °L	681	0
Author: Almir Boil Size: 72 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3.5 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: 6/9/2017 3:51 PM Notes:
Rye, Beats And Brass	Specialty IPA: Rye IPA	20 Litres	1.063	1.012	6.72	70.32	13.3 °L	681	0
Author: Tomianson Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2017 3:22 PM Notes:
Hwhitbier	Witbier	11.5 Gallons	1.045	1.011	4.47	8.6	3.05 °L	681	0
Author: Cat_aclysm Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 1.4 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: 1/26/2017 6:58 PM Notes:
Sinna Ipa	Specialty IPA: Belgian IPA	58 Litres	1.061	1.01	6.73	128.85	8.55 °L	681	0
Author: Dragonmaster Boil Size: 62 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2016 4:58 PM Notes:
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