Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Zaddy's Zourdough	Experimental Beer	25 Litres	1.042	1.01	4.18	1.4	20.13 °L	557	0
Author: Broken Hearts BC Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.131 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2020 9:46 AM Notes:
North Cro Belgian Golden Strong Ale Snapshot	Belgian Golden Strong Ale	5 Gallons	1.073	1.012	8.41	32.55	4.88 °L	557	0
Author: Jim Boudreaux Boil Size: 7.93 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: BelgianCandySyrup Priming Amount: 8 oz Creation Date: 4/22/2025 1:45 AM Notes: PRE-BREW DAY PREPARATIONS MEASURE SALTS Very carefully measure out salts, put in medicine bottle. MEASURE GRAINS Carefully weigh out all grains, putting different grains in different containers. MEASURE HOPS Carefully weigh out the hop additions, put in small mason jars. under vacuum. YEAST STARTER (One week before brew day). This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate. (Actually, a 4.25 L starter is needed, so a sample of it can be saved for later culturing.) DAY BEFORE BREW DAY Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons of distilled water to the kettle. Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record. BREW DAY! Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in. Mash-in Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, acid will be needed. First Saccharification Rest (45 minutes) Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes. Second Saccharification Rest (30 minutes) Conduct this rest at 158 deg F for 30 minutes. Stir as needed,. Mash-out/Vorlauf (15 minutes) Raise temperature to 168 deg F. Allow recirculation to continue as usual. Raising the Basket TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done. Rinsing the Grains in the Basket It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the Direct Deposit recirculation arm, and remove the hose from the left side of the 3-way valve, making sure the valve is shut off! HAVE A VESSEL TO COLLECT RUNOFF WHEN YOU DISCONNECT THE HOSE, and collect it. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket. Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes, then allow it to drain for 5 minutes. Remove basket, hang on bucket, and allow it to drain into the bucket for 15 minutes. BOIL This will be a 90 minute boil. Measure pre-boil gravity; it should be around 1.042. (Sugar is not added until 10 min before the end of the boil). Post-boil gravity should be around 1.076 after the Simplicity Belgian Candy Sugar is added. WHIRLPOOL Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump. Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin. CHILLING Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes. After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation. MOVING WORT TO FERMENTOR Assure oxygenation setup is in place. Allow a little wort to flow into the sanitized fermentor, then pour Yeast Buddy and BrewZyme D in, then continue the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs. PITCHING THE YEAST Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast. TILT HYDROMETER Drop the calibrated Tilt Hydrometer into the fermenter. FERMENTATION Set Inkbird to 82 deg F. Begin fermentation at 65 deg F, then make sure heater is unplugged. When wort is at 65 deg F or a little lower, set the Inkbird to 82 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds. UNPLUG HEATING BLANKET. Make sure heating blanked is unplugged. Inkbird should be set for 82 deg F. Allow the temperature to self-rise on its own to reach 82 deg F. When temp reaches 82 deg F, have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping. COLD CRASHING THE FINISHED WORT Gradually lower temperature from 75 deg F to near freezing.
Marinaio Bello (amber Table Saison)	Saison	33 Litres	1.044	1.01	4.51	25.13	20.38 °L	557	1
Author: Loriana Boil Size: 33 Litres Boil Time: 75 Boil Gravity: 1.039 Efficiency: 76 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 26 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 11/13/2023 9:00 PM Notes: Gluten free. Instead of chocolate rye malt used classic Weyerman rye malt baked 60 minutes s in fan-oven at 175°C.
Margarita Gose	Gose	5.25 Gallons	1.052	1.009	5.7	5.68	4.41 °L	557	1
Author: C.W. Boil Size: 6.64 Gallons Boil Time: 45 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 35.48 psi Creation Date: 10/23/2023 3:12 AM Notes: Boil wort ~5 min. w/ chiller to sterilize Cool to 90 deg. Check pH and adjust w/ lactic acid to 4.7 (~0.1 pH per 1mL) Pitch one GoodBelly carton. Plastic wrap over kettle w/ lid on. Purge w/ CO2 Temp control at 90 deg. w/ carboy heater inside chest freezer Check pH until 3.0-3.5 (target ~3.2 for this one) 1L yeast starter (1L to 100g LDME) Lightly crush coriander seeds in mortar and pestle Add zest to fermentor after fermentation is nearly finished along with tequila soaked oak. Use reposada.
R&B Bloody English Pre Pro 2023	Pre-Prohibition Lager	12 Gallons	1.053	1.01	5.72	39.18	4.59 °L	557	0
Author: PHB2234 Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 58 ° F Priming Method: co2 Priming Amount: 27.65 psi Creation Date: 6/4/2023 4:22 PM Notes: This is batch #136
Scotts Hogarden	Spice, Herb, or Vegetable Beer	21 Litres	1.058	1.015	5.67	11.07	3.55 °L	557	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2023 10:31 AM Notes:
Cb Nuit Sour	Specialty Fruit Beer	105 Gallons	1.049	1.007	5.44	19.06	24.93 °L	557	0
Author: Bootleg Brew Co Boil Size: 100 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 82 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: 8/4/2022 6:37 PM Notes:
Kentucky Common	Kentucky Common	40 Litres	1.051	1.01	5.47	17.02	11.45 °L	557	0
Author: ZomBeerLand Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2022 5:41 PM Notes:
Didn't Have Plans Dubbel	Belgian Dubbel	5.5 Gallons	1.071	1.015	7.29	19.87	16.42 °L	557	0
Author: jmorhous Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 68 Mash Thickness: 1.3 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: 8/9/2021 12:55 AM Notes:
Mojito NEIPA / Passion-fruit Gose Split	Gose	41.6 Litres	1.065	1.016	6.48	45.18	4.05 °L	557	2
Author: Yeasty Boy Boil Size: 49 Litres Boil Time: 45 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 2.7 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: 9/17/2020 8:38 PM Notes:
Cousin Boudreau's Blackened Pale Ale	Specialty Smoked Beer	5.25 Gallons	1.071	1.023	6.31	23.59	19.92 °L	557	0
Author: Nosybear Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 9.22 psi Creation Date: 10/21/2015 3:48 AM Notes: 100 peppercorns is about 2 Tbsp If no dried chipotles available, use 1.75 tsp chipotle powder.
Bush De Noel	Belgian Blond Ale	5.5 Gallons	1.114	1.024	11.89	0	11.43 °L	557	0
Author: DevinCharles Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.084 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 11.4 oz Creation Date: 6/9/2020 11:47 PM Notes:
Small Autumn Maple Clone	Autumn Seasonal Beer	5.5 Gallons	1.064	1.012	6.84	13.8	14.56 °L	557	1
Author: charbrew371 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 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: 27.65 psi Creation Date: 10/9/2019 1:41 AM Notes:
Jean Claude Van-Damm	Bière de Garde	5.5 Gallons	1.062	1.011	6.72	34.01	20.8 °L	557	0
Author: Gordie12 Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2019 11:12 PM Notes:
Papa T's NEIPA	Specialty IPA: New England IPA	2 Gallons	1.059	1.015	5.71	33.89	4.28 °L	557	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 2.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/5/2018 3:16 PM Notes: Pitched yeast at 75F, lowered to ambient (70F). Friday Oct 5 at 6pm. Dry hopped with 0.5oz Mosaic and 1oz Amarillo 42 hours later.
Awesome Recipe	Belgian Golden Strong Ale	12 Gallons	1.073	1.013	7.85	6.62	15.68 °L	557	0
Author: DONTFEEDPHIL Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.058 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: 9/21/2018 6:54 PM Notes: 5 T Sweet Orange Peel at 5 min left at boil 5 T Coriander at 5 min left in boil Maple syrup malt is added 10 minutes left at boil Use deer park spring water Add Maple Syrup extract at secondary (if necessary)
Roggenbier	Roggenbier	5 Gallons	1.073	1.019	7.04	17.01	15.16 °L	557	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2018 11:11 PM Notes:
NE Club Comp Beer	Specialty IPA: New England IPA	5.5 Gallons	1.087	1.017	9.21	0	5.52 °L	557	0
Author: Mike Ward Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.33 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: 7/11/2018 11:17 AM Notes:
Dawn Patrol	Mixed-Fermentation Sour Beer	5.5 Gallons	1.031	1.002	3.75	10.21	4.6 °L	557	0
Author: Amapola Ales Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 72 Mash Thickness: 1.5 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: 9/4/2016 5:06 AM Notes:
Belgian Quad	Belgian Dark Strong Ale	3.25 Gallons	1.082	1.009	9.47	32.24	26.12 °L	557	0
Author: cjmck Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 1.31 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: 12/24/2015 5:47 AM Notes:
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