Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chillwave	Double IPA	5.5 Gallons	1.086	1.017	8.96	107.38	6.87 °L	237	0
Author: Bobby E Boil Size: 7.7 Gallons Boil Time: 90 Boil Gravity: 1.061 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: 23.72 psi Creation Date: 5/29/2020 4:11 PM Notes:
BRB - Stolen Base (Revival Clone)	Double IPA	19 Litres	1.077	1.015	8.18	60.16	13.47 °L	237	0
Author: FRIAR TUCK Boil Size: 28.1 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 10 bar Creation Date: 5/13/2023 3:13 PM Notes: Boundary Road Brewery Brewer notes: Stolen Base stats IBUs: 65 MALTS: Ale/Caraamber/Crystal HOPS: Pacific Jade/Pacifica/Cascade/Zythos MASH TEMP: 63 BOIL TIME: 90 ABV: 8%
Argenta Witbier	Witbier	25 Litres	1.05	1.014	4.75	13.19	3.54 °L	237	0
Author: roychoar Boil Size: 30.74 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 175 g Creation Date: 5/5/2023 12:44 PM Notes:
Allagash White Witbier(Clone)	Witbier	23 Litres	1.048	1.011	4.93	16.51	3.96 °L	237	0
Author: michaelb.yvr Boil Size: 29.61 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 76 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: dextrose Priming Amount: 115.1 g Creation Date: 11/4/2022 9:50 PM Notes: Wyeast equivalent is 3944 for WLP400 Notes from original recipe: Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion. Water Calcs: Mash Gypsum: 4.5 gm Calc. Chloride: 4.5 gm Epsom Salts: 1 gm Lactic Acid: 1 gm Sparge Gypsum: 3gm Calc Chloride: 3 gm Epsom Salts: 1 gm Whirlpool Method: 1. Add Whirlfloc @5 mins left on boil 2. Add 0 min hop addition 3. cut flame/ heat and whirlpool with hops in kettle for 5-10 minutes 4. Take out Hops and wait (whirlpool?) another 10 minutes 5. Cold Crash after this rest period notes: +4L volume adjustment from june 2021 +efficiency from 70% to 76, closer to actual.
Double Ipa	Double IPA	5.5 Gallons	1.071	1.021	6.55	84.16	7.97 °L	237	0
Author: 01steve Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 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: N/A Creation Date: 5/28/2022 8:43 PM Notes:
Happy New Lockdown	Double IPA	22 Litres	1.07	1.018	7.23	74.91	5.84 °L	237	0
Author: Gmarg Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 76 Mash Thickness: 3.5 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: 11/23/2021 5:44 PM Notes:
Thrid Coast	American Barleywine	6 Gallons	1.094	1.018	10.02	80.98	12.17 °L	237	0
Author: lbfore 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: 8/29/2021 1:53 PM Notes:
Belgian Golden Ale	Belgian Pale Ale	15 Litres	1.054	1.014	5.33	0	3.41 °L	237	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A 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: 7/9/2021 4:20 AM Notes:
Gose	Fruit Lambic	5.25 Gallons	1.051	1.012	5.07	2.6	3.27 °L	237	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 4/4/2021 4:21 PM Notes:
My Triple Belge	Witbier	25 Litres	1.077	1.014	8.28	56.75	8.32 °L	237	0
Author: nathanshapter Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 147.1 g Creation Date: 5/31/2020 6:38 PM Notes:
Classic Witbier 3	Witbier	60 Litres	1.053	1.014	5.15	14.61	3.88 °L	237	1
Author: Boil Size: 61.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 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: 10/6/2017 1:37 AM Notes: Fermentar entre 20 y 25, es decir, a temperatura ambiente. Gelatinization temp for wheat: Wheat: 136-147 F (58-64 C) http://www.hoptomology.com/2012/06/27/brewing-a-belgian-style-witbier-using-an-adjunct-mash/ The process for performing the cereal mash phase is as follows: Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves. Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes. Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go! Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash. Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P). The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
HB Flanders Red	Flanders Red Ale	21 Litres	14.305	2.379	6.41	10.53	14.23 °L	237	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 12.1 Efficiency: 83 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2020 1:41 PM Notes:
Saison	Belgian Pale Ale	12 Litres	1.046	1.004	5.49	0	3.5 °L	237	0
Author: petramouche@hotmail.com Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 24 ° C Priming Method: sucrose Priming Amount: 164.5 g Creation Date: 5/17/2020 2:44 PM Notes:
Gumdrop Waltz	Berliner Weisse	5 Gallons	1.054	1.013	5.31	15.13	4.25 °L	237	1
Author: Darby Rose Brewing Boil Size: 5.5 Gallons Boil Time: 15 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.25 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: 9/29/2019 6:26 PM Notes: Kettle sour. Inoculate hot wort with Lactobacillus Acidopholous tablets (1 per gallon) in a CO2 purged keg for up to 72 hours until ph is at 3.5-3.2 Boil 90 mins.
#68	Berliner Weisse	5 Gallons	1.049	1.01	5.2	21.08	3.66 °L	237	0
Author: Swig Boil Size: 5.25 Gallons Boil Time: 20 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 8/17/2019 4:25 PM Notes:
Awesome Recipe	Gueuze	5.5 Gallons	1.051	1.013	5.02	0	4.4 °L	237	0
Author: Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A 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: 5/15/2019 8:47 PM Notes:
Belgian Blonde	Belgian Pale Ale	1200 Litres	1.057	1.014	5.62	48.9	7.44 °L	237	0
Author: Three Boys Boil Size: 1200 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 66 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: 4/15/2019 10:48 PM Notes:
Hesselby Folksur	Berliner Weisse	25 Litres	1.038	1.011	3.55	14.62	5.39 °L	237	1
Author: Furuholm Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 2.5 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: 4/7/2019 1:12 PM Notes:
Belgian Blonde Ale	Belgian Blond Ale	10 Gallons	1.065	1.015	6.56	21.72	8.67 °L	237	0
Author: Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.052 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: 2/6/2019 8:38 PM Notes:
Berliner Weisse	Berliner Weisse	5.5 Gallons	1.032	1.007	3.35	4.67	2.49 °L	237	0
Author: Lee Ritter Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 79 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/8/2018 11:05 PM Notes:
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