Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Triple Goddess Tripel	Belgian Tripel	3.5 Gallons	1.077	1.012	8.65	39.92	6.84 °L	454	0
Author: joshuakb111988 Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 22.94 psi Creation Date: 7/9/2020 4:46 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	454	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.
Judgment Day (saison V4)	Saison	23 Litres	1.068	1.012	7.35	30.95	5.86 °L	454	0
Author: FRLinux Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2024 9:38 AM Notes: original: https://www.beeradvocate.com/articles/17058/the-benefits-of-revising-recipes/
LIFE	American Barleywine	590 Litres	1.098	1.017	10.55	62.02	19.48 °L	454	0
Author: whisdisc@telus.net Boil Size: 700 Litres Boil Time: 240 Boil Gravity: 1.089 Efficiency: 63 Mash Thickness: 3.13 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: 6/30/2023 5:37 PM Notes:
Double IPA Barbe Rouge	Double IPA	15 Litres	1.084	1.012	9.49	99.9	8.98 °L	454	1
Author: Savannen Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 90 g Creation Date: 9/18/2022 11:33 AM Notes:
BELGIAN WIT	Witbier	24 Litres	1.046	1.012	4.43	15.2	3.32 °L	454	1
Author: mili Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 2.8 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: 5/17/2022 4:08 PM Notes:
Sea How It Goes (Split Batch 2)	Gueuze	25 Litres	1.041	1.01	4.03	11.66	3.17 °L	454	0
Author: ant@craftybeerclub.com Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 72 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: 11/23/2021 7:20 AM Notes:
E-Dubbel (reference)	Belgian Dubbel	12 Gallons	16.258	3.383	6.99	13.04	13.14 °L	454	0
Author: Valkyrie Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 28.7 Efficiency: 94 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2021 2:37 AM Notes: 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.). While this balanced profile is our preference, for something closer to Westmalle water, in his book Brew like a Monk Stan Hieronymus indicates to use: Ca=41, Mg=8, Na=16, Cl=60, SO4=26. Try brewing it both ways and see which you prefer. For more information on how to adjust your water, refer to our step by step Water Adjustment guide. 1.25 qt/lb mash thickness. Start the mash at 131F and hold for 10 mins (high end of the protein rest range). Ramp up to 149F and hold for 90 mins (beta rest). Ramp up to 155F and hold for 30 mins (alpha rest). Raise to 168F mashout temperature and hold for 10 mins. If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible). ~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, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately. Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter. Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. For more information refer to our Aerating / Oxygenating Wort guide. Pitch yeast and ferment at 64F (wort temperature), allowing temperature to rise to 70F over one week (raise 1 degree per day). We use modified stainless fermenting buckets in wine fridges. Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. 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. Though some will argue that a Dubbel should only be bottled, if we still had to bottle we wouldn't be brewing beer.
Streamline	Bière de Garde	5.5 Gallons	1.063	1.016	6.23	20.85	8.46 °L	454	0
Author: mojophilter Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 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: 10/9/2020 8:53 PM Notes:
Christmas Ale	Winter Seasonal Beer	2.5 Gallons	1.082	1.021	7.92	45.33	29.78 °L	454	0
Author: MMBT16 Boil Size: 3.2 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: 1.8 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: 10/6/2020 10:32 PM Notes:
#9 Iron Saison	Saison	20 Litres	1.05	1.005	5.9	20.66	5.6 °L	454	1
Author: BeerHead Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 23 ° C Priming Method: dextrose Priming Amount: 135 Creation Date: 4/20/2017 7:23 PM Notes:
Dead-easy Dubbel	Belgian Dubbel	5.5 Gallons	1.071	1.016	7.25	16.13	15.83 °L	454	0
Author: Fronsklu Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 10/27/2019 1:24 PM Notes:
Ebb N' Wood Aka Funky Mixtape	Trappist Single	160 Gallons	1.059	1.015	5.79	0	3.38 °L	454	0
Author: EbbandFlow Boil Size: 200 Gallons Boil Time: 60 Boil Gravity: 1.058 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: 4/16/2019 1:34 PM Notes:
4Gs Gose	Gose	6 Gallons	1.04	1.007	4.36	11.91	3.92 °L	454	1
Author: 4Gs Brewing Boil Size: 7.25 Gallons Boil Time: 15 Boil Gravity: 1.031 Efficiency: 65 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: 4/3/2019 3:06 PM Notes: Mash without Acidulated malt for 30 minutes. Add AM and mash for another 30 minutes. Add cracked coriander and sea salt at 10 minutes left in boil. Add 2ml of Lactic Acid at kegging.
El Toro Fuerte	American Strong Ale	5 Gallons	1.087	1.029	7.59	84.22	16.08 °L	454	1
Author: Brewballs Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.072 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: 2/27/2019 8:55 PM Notes:
MTF Gose	Wild Specialty Beer	6 Gallons	1.048	1.008	5.28	0	3.73 °L	454	1
Author: snew Boil Size: 6.5 Gallons Boil Time: 10 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.25 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: 11/17/2018 10:49 AM Notes: Will be splitting this batch Cranberry/orange Cranberry/lime
Wit Camomila	Witbier	45 Litres	1.056	1.016	5.21	7.45	4.65 °L	454	0
Author: Fernando Prudente Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 2.5 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: 10/26/2018 6:35 PM Notes:
#026 Watermelon	Experimental Beer	13 Litres	1.048	1.013	4.62	9.23	0.3 °L	454	1
Author: Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 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: 7/21/2018 11:04 AM Notes:
Blanche De Broob	Witbier	31 Litres	1.053	1.006	6.13	10.6	3.65 °L	454	0
Author: Francois Baudry Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 74 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2018 3:16 AM Notes: 1x 20 litres + 1x 10 litres avec 500g. de purée de cassis
IPA	Saison	5.5 Gallons	1.082	1.016	8.76	15.77	11.79 °L	454	1
Author: Jack13 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2018 11:18 AM Notes:
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