|
MoreBeer Belgian Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.073 |
1.016 |
7.51 |
26.27 |
4.12 °L
|
336 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.1 |
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: 11/21/2020 9:36 PM |
| Notes: |
|
|
BSG Peach Cider
|
Fruit Cider
|
6 Gallons |
1.046 |
1.007 |
5.19 |
0 |
2.36 °L
|
336 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.046 |
Efficiency: 100 |
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: 6/16/2025 6:43 PM |
| Notes: |
|
|
Sunny Sunday Catharina Sour
|
Fruit Beer
|
5.5 Gallons |
1.045 |
1.011 |
4.51 |
4.28 |
3.26 °L
|
336 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 75 |
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: 3/13/2025 4:13 PM |
Notes: DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 75 minutes.
Allow the wort to cool to 110–120°F (43–49°C), pitch the Lactobacillus, flush with CO2, then cover tightly. Hold at or near that temperature for about 24 hours—or to taste; it should be tart but not sharply sour.
Boil for 15 minutes, adding hops according to the schedule.
Cool to about 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) for 7 days, then add the fresh fruit juice.
Once the secondary fermentation is complete and the gravity has stabilized, package and carbonate to about 2.75 volumes of CO2.
BREWER’S NOTES
Step mash: This is optional, but I recommend it if your system makes it convenient. A typical regimen might include steps at 113°F (45°C), 15 minutes; 144°F (62°C), 30 minutes; and 162°F (72°C), 30 minutes, before ramping to 172°F (78°C) for mash out.
Gravity: I aimed high to give a solid background to the intense fruit; if you go with less assertive fruits, you could reduce to about 4.5 percent ABV as a target. |
|
|
Raspberry & Almond Cream Cheese Fruited Ale
|
Fruit Beer
|
5.5 Gallons |
1.068 |
1.017 |
6.69 |
0 |
4.79 °L
|
336 |
0 |
|
|
|
| Boil
Size: 7.13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 3/27/2024 10:36 PM |
| Notes: |
|
|
Gose
|
Berliner Weisse
|
10 Litres |
1.044 |
1.007 |
4.92 |
6.84 |
7.19 °L
|
336 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 11/25/2022 8:53 AM |
| Notes: |
|
|
WeizenBock V2 Rv1
|
Weizenbock
|
18 Litres |
1.075 |
1.019 |
7.33 |
17.07 |
8.73 °L
|
336 |
0 |
|
|
|
| Boil
Size: 23.65 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 57 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2022 1:19 PM |
| Notes: |
|
|
Jester King Sour
|
Berliner Weisse
|
5.25 Gallons |
1.022 |
1.001 |
2.86 |
23.91 |
2.01 °L
|
336 |
1 |
|
|
|
| Boil
Size: 6.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 70 |
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: 4/29/2022 10:55 PM |
| Notes: |
|
|
Pliny The Elder
|
Imperial IPA
|
6 Gallons |
1.072 |
1.012 |
7.88 |
233.39 |
6.49 °L
|
336 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 3/10/2022 2:28 PM |
Notes: Recipe provided by Vinnie Cilurzo
where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.
Ingredients:
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast
Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions:
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.
Extract Substitution:
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer
|
|
|
Mf_razzysour
|
Berliner Weisse
|
4 Gallons |
1.04 |
1.006 |
4.48 |
13.58 |
2.94 °L
|
336 |
0 |
|
|
|
| Boil
Size: 5.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 77 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 18.89 psi |
Creation
Date: 2/20/2022 9:51 PM |
Notes: - Mash at 152° F for one hour and sparge at room temperature.
- When wort reaches 120° F add the unmilled 2-row to inoculate with Lactobacillus.
- leave it at room temperature (average of 85° F) for 7-10 days unitl pH reaches 3.1 - 3.3.
- Boil for 60 min.
- Add hops at 60 min.
- Cool wort, transfer to fermenter bucket and add 1 package WB-06 dry yeast and raspberries.
- Ferment with fruit for 6 weeks.
- Prime in keg with a target of 2.5 - 3 volumes of CO2 (19 psi at 42° F). |
|
|
Belgium Tripel
|
Belgian Pale Ale
|
5.5 Gallons |
1.097 |
1.012 |
11.12 |
28.42 |
43.42 °L
|
336 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 11.37 psi |
Creation
Date: 1/30/2021 1:57 PM |
| Notes: |
|
|
Kroken Gull
|
Belgian Golden Strong Ale
|
23 Litres |
1.069 |
1.012 |
7.46 |
43.33 |
4.53 °L
|
336 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 1/13/2018 6:13 PM |
| Notes: |
|
|
Belgian Blonde Nº10 Experimental
|
Belgian Blond Ale
|
8 Litres |
1.074 |
1.013 |
8.02 |
13.79 |
6.01 °L
|
336 |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 70.8 g |
Creation
Date: 7/3/2020 9:24 PM |
Notes: Ferment at 20C for a day or two. After 2 days, shake it for re-oxygen. Then slowly let it rise use ~ 1 degree per day until it hits 24-26C, maximum. Up to 2 weeks.
Bottle half: condition for 3 weeks at 24C.
Rack half for secondary. Keep for 3 weeks. Then, bottle, condition for 2 weeks.
|
|
|
Grisette Part II
|
Saison
|
6 Gallons |
1.033 |
1.008 |
3.39 |
18.41 |
2.67 °L
|
336 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 6/29/2020 10:17 PM |
| Notes: |
|
|
Summer Saison W/ Rye
|
Saison
|
5.5 Gallons |
1.045 |
1.003 |
5.41 |
26.33 |
3.48 °L
|
336 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/2/2020 11:29 AM |
| Notes: |
|
|
Hefeweizen Boda Real 40 Lts
|
Weizen/Weissbier
|
40 Litres |
1.048 |
1.012 |
4.81 |
17.5 |
4 °L
|
336 |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 67 |
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: 2/26/2020 5:15 PM |
| Notes: |
|
|
SAISON
|
Fruit Beer
|
19 Litres |
1.061 |
1.012 |
6.47 |
6.06 |
4.12 °L
|
336 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: -71.9 g |
Creation
Date: 8/5/2019 8:45 AM |
| Notes: |
|
|
Savankás
|
Berliner Weisse
|
19 Litres |
1.059 |
1.011 |
6.26 |
6.07 |
4.28 °L
|
336 |
0 |
|
|
|
| Boil
Size: 26 Litres |
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: 6/21/2019 10:15 AM |
Notes: Savanyú sör lesz belőle, ezért így kell készíteni:
68 fokon egy óra. Szűrés, aztán 24 literig máslás. Akkor 43 fokra melegíteni és beoltani lactobacillus-szal. 4-5 napig erjesztőedényben szobahőmérsékleten. (ha melegebb megy, az jó!), 3.4 PH-ig savanyítani, majd a komlózással/forralással folytatni, és US-05-tel beoltani. Innentől minden a normális (hidegkomlózás, erjedés, palackozás) .
EXTRA INGREDIENTS
10 g probiotic powder, or about 1 cup of yogurt (to kettle sour wort)
1 lemon’s worth (8.5 g) fresh lemon zest (dry hop 7 days)
2 oranges’ worth (25 g) fresh orange zest (dry hop 7 days)
1 grapefruit’s worth (15 g) fresh grapefruit zest (dry hop 7 days)
1 clementine’s worth (5 g) fresh tangerine zest (dry hop 7 days)
|
|
|
Brothel Buster Belgian Sour
|
Berliner Weisse
|
5.5 Gallons |
1.09 |
1.021 |
9.04 |
10.58 |
10.77 °L
|
336 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.09 |
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: 6/12/2019 1:09 AM |
Notes: 1 ounce of Coriander -10 minutes
1 ounce of Bitter Orange-10 minutes
1 ounce of sweet orange-10 minutes
**Start with a 15 minute boil. No hop additions. Cool to 90 and pitch Lacto and keep at 90 for approximately 24 hours or when PH is 3.5. Reboil for 30 minutes and follow hop schedule. |
|
|
Juløl 2018
|
American Light Lager
|
450 Litres |
1.041 |
1.008 |
4.36 |
39.69 |
20.4 °L
|
336 |
0 |
|
|
|
| Boil
Size: 520 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 9/6/2018 11:12 AM |
| Notes: |
|
|
Wallonian Table
|
American Light Lager
|
20 Litres |
1.036 |
1.006 |
4.03 |
25.16 |
3.22 °L
|
336 |
0 |
|
|
Author:
|
|
PintOfBuer
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/26/2018 4:37 PM |
| Notes: |
|
|
|
|