Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Feelin' Froggy	Saison	5.5 Gallons	1.056	1.009	6.14	34.68	3.57 °L	462	0
Author: Joshua Walker Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 87 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2020 8:27 PM Notes:
Belgian-Style Saison	Saison	5.3 Gallons	1.055	1.008	6.15	29.59	3.96 °L	462	0
Author: nkgarfield Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2023 11:00 AM Notes: Start fermentation at 65 and ramp up to 75.
BELGIAN WIT	Witbier	24 Litres	1.046	1.012	4.43	15.2	3.32 °L	462	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:
7282	Witbier	54 Litres	1.052	1.012	5.28	12.67	4.01 °L	462	0
Author: BjornharjaR Boil Size: 61 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/11/2022 8:11 PM Notes:
Barnacle Gose	Gose	25 Litres	11.506	2.853	4.61	10.35	3.82 °L	462	1
Author: Mc Laren Boil Size: 26.56 Litres Boil Time: 15 Boil Gravity: 10.9 Efficiency: 69 Mash Thickness: 3.65 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19.4 ° C Priming Method: sucrose Priming Amount: 141.2 g Creation Date: 3/30/2022 2:01 PM Notes:
Belgian Wit	Witbier	19.5 Litres	1.05	1.01	5.34	21.96	4.1 °L	462	0
Author: Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 69 Mash Thickness: 1.42 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: 10/12/2021 5:21 AM Notes: BREW DAY - Fri 25th Feb Targets: OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P) IBU = 20 SRM: 4 ABV = 5.0% Original source: https://byo.com/article/witbier-style-profile/ Original recipe was 28g hallertau but that would only deliver 15 IBUs. 40g is same as original Belgian blond Step by Step Target a liquor-to-grist ratio of about 3:1 by weight and a temperature of 50 °C. Hold the mash at 50°C for 15 minutes then raise the temperature over the next 15 minutes to 68 °C. Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 76°C for 10 mins. Target pre-boil kettle volume around 25 L and the gravity is 1.039 (9.7 °P). The total wort boil time is 90 minutes. Add 40g bittering hops with 60 minutes remaining Add spices with five minutes left in the boil. No whirlfloc. Chill the wort rapidly to 20°C, let the break material settle, rack to the fermenter and aerate thoroughly. Pitch yeast. Begin fermentation at 20°C,slowly raising temperature to 22°C by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2. ACTUALS Pitched yeast at 25c not 20c as no other way to further cool OG was bang on, 1.050 Coriander seed was ground rather than whole or cracked Fermented in fridge at 20c. Fermentation started within 12 hours but wort at 28/29c and over 30PSI - PRV going off. Couldn't keep temp down. Spunding at 10-12PSI. Mon 28th Feb - 9:30am (Day 3) - closed spunding at 15PSI. Fridge 19.8c. Wort was still high at c26/27c PSI continued rising a little to 17/18 PSI Couldn't keep temp down. Kegged after 7 days, on 4th March. Dip tube got stuck, churned up wort, trub recombined Uncorrected FG 1.025 Corrected FG = 1.011 - was targeting 1.010 so, spot on. ABV 5.28% Gassed to 16 PSI (at room temp). First taste - coriander seed bite, quite drying. Orange not detected. Bit grainy. Just needs some time to settle out. Update 10th March - still in keg at room temp, hopefully trub settling out.
Tripel K 2021	Belgian Tripel	22 Litres	1.072	1.009	8.26	26.5	3.89 °L	462	0
Author: Gytis Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 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: 10/2/2021 9:04 AM Notes:
Quetzal Feathers	Gose	4.5 Gallons	1.081	1.014	8.73	0	4.85 °L	462	0
Author: Soothsayer Boil Size: 5.79 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 65 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: 14.98 psi Creation Date: 3/6/2021 5:57 PM Notes: Quetzal Feathers Grains Pilsner 60.7% Wheat 32.1% Acidulated 3.6% Maltodextrin 3.6% Non-fermentables Sea Salt 3oz per gallon @ 10min Coriander 3.5 oz per gallon @ 10min Mash and Boil Mash @ 150F 60 min boil Yeast Culture Safale BE-134 WLP Lactobacillus Brevis (copitch) Fermentation Pitch at 60F, free-rise to 82F Wait 3 weeks or until airlock is quiet Return to room temperature for adjuncting Gravity OG: 18.2 FG: 2.57 (I didn't check gravity after adjuncting with fruit. not sure how to message that accurately) Adjuncts Add 1lb mango per gallon (day 1) Peel and remove seeds Simmer to a puree Chill to room temperature Place in hop bag and submerge for 7 days Add lime zest and dry hop (day 5 of adjunct) Roughly 3 small limes per gallon Try not to include pulp Toss directly into the beer along with Hallertau (roughly .2 oz per gallon) After day 7 of adjuncting, crash to 35F for a week to separate fruit and hops from the beer
Saison Dupont-ish	Saison	55 Litres	1.052	1.005	6.18	27.52	5.17 °L	462	0
Author: r_vandenbroek Boil Size: 60.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 85 Mash Thickness: 2.82 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 1.58 bar Creation Date: 1/5/2021 9:33 PM Notes:
No:15 Belgium Ale	Lichtenhainer	31 Litres	1.049	1.009	5.34	14.48	5.01 °L	462	0
Author: nebuchatneczar Boil Size: 35.4 Litres Boil Time: 75 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 111.1 g Creation Date: 9/13/2020 10:58 AM Notes:
Saison Extra	Saison	21 Litres	1.079	1.018	8	30.82	14.17 °L	462	0
Author: Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2017 12:11 PM Notes:
Belgian Blonde Saison	Saison	5.5 Gallons	1.055	1.005	6.63	24.64	3.39 °L	462	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 4/24/2020 7:49 PM Notes:
Quaritine Belgian Wit	Witbier	5 Gallons	1.082	1.019	8.32	0	8.89 °L	462	0
Author: Gary J Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 3/26/2020 11:03 PM Notes:
Wild Oats 69	Kentucky Common	23 Litres	1.041	1.009	4.25	23.34	7.51 °L	462	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2019 10:11 PM Notes:
Belgian Wit	Witbier	23 Litres	1.048	1.014	4.42	12.84	5.1 °L	462	0
Author: Sand_@_Salt Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3 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: 3/20/2019 6:10 AM Notes:
Finance Brew	Belgian Blond Ale	76 Litres	13.841	3.738	5.45	10.66	4.31 °L	462	0
Author: brewersam Boil Size: 84 Litres Boil Time: 60 Boil Gravity: 11.5 Efficiency: 58 Mash Thickness: 5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2019 6:21 PM Notes:
Trappist V3	Belgian Pale Ale	5 Gallons	1.029	1.006	3.07	37.5	4.61 °L	462	0
Author: Froerge52 Boil Size: 6 Gallons Boil Time: 75 Boil Gravity: 1.024 Efficiency: 35 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: 2/18/2019 1:40 AM Notes:
Bierplatz Trapense	Trappist Single	20 Litres	1.079	1.014	8.61	0	7.96 °L	462	0
Author: NicoB Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.069 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: 12/25/2018 3:47 PM Notes:
#3 Färnebofjärden Saison	Saison	23 Litres	1.057	1.008	6.35	22.59	6.35 °L	462	0
Author: astro_alexis Boil Size: 28.47 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2018 7:38 PM Notes: Pretty good and balanced. Recipe inspired from Palmer's Battre l'oie saison.
Belgian Triple	Belgian Tripel	20 Litres	1.06	1.007	7.02	28.35	6.86 °L	462	1
Author: Capestor Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 35 Mash Thickness: 2 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: 12/30/2017 11:00 AM Notes:
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