Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Orange Saison	Saison	2 Gallons	1.057	1.011	6.06	28.22	11.58 °L	305	0
Author: Evschmev Boil Size: 2.75 Gallons Boil Time: 45 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 2.8 oz Creation Date: 3/17/2020 2:21 AM Notes:
2023 Pelforth Brune	Bière de Garde	23 Litres	1.066	1.023	5.64	25.7	18.3 °L	305	1
Author: Dr. Ned Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 7/14/2023 3:17 PM Notes: Mashing quite high but I seriously doubt the FG of 1.023
Noel's Lawnmower Imp Wit 4/23	Witbier	5.5 Gallons	1.077	1.019	7.58	15.76	4.95 °L	305	0
Author: pdxcoug Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 67 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: 4/6/2023 10:36 PM Notes: great head retention, very creamy even w minimum bubbles coming up from bottom: flaked oats and wheat flaked wheat normally 5-10% but since this was a wheat beer I could go bigger on it (up to 40%) "Use about 10% wheat to add some body to a pale ale. As much as 50% or more can be used in wheat beers such as hefeweizens and berliner weisse. Malted, flaked, or torrified wheat can be added directly to the mash; raw, unmalted wheat will need to be cooked first." https://blog.homebrewing.org/increasing-beer-head-retention-and-body/ flaked oats can be up to 20% for certain styles consider flaked barley addition as well and for use in saison https://www.simpsonsmalt.co.uk/blog/flaked-barley-vs-flaked-wheat-vs-flaked-oats/ 1.077 to 1.024 =7% used coriander powder instead 1 lb grain = .75 lb LME = .6 lb DME. I went against this I am pretty sure with my stepped mash but it still worked might work better w/out step mash: but this is interesting: Head retention depends on the level of proteins in your wort. So, any step in the mash that breaks down these proteins will negatively affect your beer’s foam stability. For example, the typical protein rest at 120 – 130°F (49° to 54°C) is used to break up proteins which might cause chill haze and can improve head retention. However, this rest should only be used when you use moderately-modified malts, or fully modified malts with over 25% of unmalted grain (e.g. flaked barley, wheat, rye, oatmeal) because it will break down larger proteins into smaller proteins and amino acids, thereby reducing foam stability. In contrast, fully-modified malts (most of what you’ll buy at a homebrew shop) have already made use of these enzymes and adding a protein rest will remove body and head retention. To improve head retention, you would want to favor a full bodied, higher temperature mash, with a main conversion in the 155 – 160°F (68 – 71°C) range, and avoid intermediate protein rests. https://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/
Tsuki	Witbier	100 Litres	1.052	1.011	5.35	20.89	4.02 °L	305	0
Author: minosekibeer Boil Size: 107.33 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2.4 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: 1/7/2023 11:59 PM Notes:
2022 - Turbid Mash For Barrel	Lambic	18 Gallons	1.045	1.011	4.42	27.61	3.25 °L	305	0
Author: Machalaba Boil Size: 20 Gallons Boil Time: 240 Boil Gravity: 1.04 Efficiency: 69 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: 6/11/2022 5:17 PM Notes: This recipe is intended to mimic a traditional lambic style. Turbid Mash Aged hops - The hops are debittered (aged) whole leaf hops, aged 3-5 years by the farmer. 4 hour boil - top off with water as needed to maintain target volumes and gravities. Used finished wort to top off a solera barrel with existing yeast culture in it. Otherwise, coolship and spontaneously ferment minimum 1 year.
BAD SIGNS BELGIAN PALE ALE	Belgian Pale Ale	3.25 Gallons	1.064	1.017	6.19	24.92	10.95 °L	305	0
Author: 12/23 Brewing Boil Size: 4.5 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2022 1:48 AM Notes:
Saisbiscus	Belgian Blond Ale	20.5 Litres	1.054	1.006	6.35	20.82	3.67 °L	305	1
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 3.125 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: 12/22/2020 11:47 PM Notes:
Chapeau De Dix Gallons	Belgian Pale Ale	15 Gallons	1.07	1.014	7.33	21.65	16.99 °L	305	1
Author: Bomar Boil Size: 18 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 81 Mash Thickness: 2.16 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: 8/22/2020 1:02 PM Notes: I will use a different bittering hop next time.....perhaps a more lively dual purpose variety....a bit more meat? Citra? maybe? Azacca? Chinook? Warrior?
Luna	Witbier	5.5 Gallons	1.049	1.01	5.07	11.87	4.91 °L	305	5
Author: Coach Harrison’s Home Brews Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.3 oz Creation Date: 5/8/2020 6:30 PM Notes: dextrose and table sugar to replace candi sugar goes it with 5 minutes left Up to 2 weeks in Primary and then bottle/keg
23F Fruit Lambic	Fruit Lambic	10 Litres	1.053	1.004	6.48	8.91	3.7 °L	305	0
Author: ATGANI Brewing Concern Boil Size: 16 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2.7 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: 4/5/2020 8:04 AM Notes: Left at room temp for 2 years. Will use some to make Gueuze for Luke will then take gravity and add some more wort and sour cherries (200g/L)
Blackberry Saison	Saison	5.5 Gallons	1.055	1.009	6.05	34.32	8.05 °L	305	1
Author: Sage Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2017 3:28 PM Notes:
Blackberry Wit	Witbier	5 Gallons	1.054	1.011	5.71	17.96	3.85 °L	305	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 2/6/2020 4:01 AM Notes:
Belgian Wit	Witbier	5.5 Gallons	1.049	1.013	4.77	25.43	3.94 °L	305	0
Author: MiggySmalls Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 69 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 22.94 psi Creation Date: 8/7/2019 1:30 PM Notes: 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 the temperature to free rise to 73° F (23° C) and ferment to completion. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.
Clone Kwak	Belgian Blond Ale	20 Litres	1.083	1.022	7.93	30.22	11.04 °L	305	0
Author: Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2019 8:29 AM Notes: Ajout S-33 et S-58 en même temps Ajout sucre Candy roux à 10 min de la fin avec Irishmoss 1 semaine à 22°C 3 semaines en cave à 15°C
Farmhouse	Saison	5.5 Gallons	1.064	1.002	8.07	32.09	4.28 °L	305	0
Author: weizenguy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 78 ° F Priming Method: dextrose Priming Amount: 4.7 oz Creation Date: 6/15/2019 8:38 PM Notes: Dry hop in primary on day Allow 2 weeks in secondary Primed w/ 4.7 oz corn sugar in 16 oz water to bottle (Or adjust to get 2.3 volumes) Net yield 5 gallons
Honey Basil Wit	Witbier	5.5 Gallons	1.057	1.013	5.8	14.36	5.31 °L	305	0
Author: Gastamm Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.33 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: 4/20/2019 1:10 AM Notes: Juice and put lemons in with Mash Add honey and basil along with fining agent to wort with 10 mins to go in boil.
Stephanie Sais (Saison)	Saison	5.5 Gallons	1.063	1.014	6.46	19.13	7.22 °L	305	0
Author: cmrbuzz7 Boil Size: 7.5 Gallons 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: 3/24/2019 9:59 PM Notes:
HuuuGaarden	Witbier	22.7 Litres	1.053	1.013	5.24	20.45	3.81 °L	305	4
Author: Vicorminator Boil Size: 30.3 Litres Boil Time: 75 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 3.13 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: 3/15/2019 1:02 PM Notes:
Tartes	Saison	20 Litres	1.049	1.01	5.13	64.72	3.93 °L	305	0
Author: vé Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2018 2:43 PM Notes:
Saison	Saison	5.5 Gallons	1.066	1.015	6.76	27.96	6.45 °L	305	0
Author: pctaylo2 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 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: 6/18/2017 1:06 AM Notes:
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