Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Oostmalle Tripel	Belgian Golden Strong Ale	40 Litres	1.073	1.013	7.9	26.31	3.84 °L	496	1
Author: LRS Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 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: 6/30/2021 6:47 PM Notes: https://byo.com/article/belgian-style-tripel/ Oostmalle Tripel (5 gallons/19 L, all-grain) OG = 1.080 FG = 1.011 IBU = 34 SRM = 3 ABV = 9.0% Ingredients 11.25 lbs. (5.1 kg) Pilsner malt (or a blend of Pilsner malts) 2.7 lbs. (1.2 kg) sugar (sucrose) 10 AAU Tettnanger hops (60 mins) (2.25 oz./64 g of 4.5% alpha acids) White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast (3 qt./~3 L yeast starter) 1⁄2 tsp. Wyeast Yeast Nutrient Blend (or 1 capsule White Labs Servomyces) 9.5 oz. (269 g) corn sugar (for priming) Step by Step Treat your water such that your level of carbonates is below 50 ppm and your calcium level is in the 50–75 ppm range. (If you adjust magnesium, shoot for the 10 to 30 ppm range.) For any calcium additions, use a mixture of calcium chloride and gypsum, unless your water is already rich in either chloride or sulfates and deficient in the other. [As an option, if your carbonates are in the 50–100 ppm range, bump up your calcium to 100 ppm and swap 2.5-5% of the Pilsner malt for acidulated malt. In the above grain bill, that would be about 1–2 lbs. (0.45–0.91 kg).] Step mash with a 45-minute rest at 140 °F (60 °C), then ramp temperature to 152 °F (67 °C) and hold for 30 minutes. (Use 16 qts. (15 L) of strike water.) If you are heating your mash tun, heat at a rate of approximately 2 °F (1 °C) every 4 minutes. Stir every minute or so. (Raising your temperature will take about 20 minutes this way.) If you are adding boiling water to instantly raise your mash temperatures, extend the second rest by about 10 minutes. You can also pull a small decoction, about 1⁄4 of your mash, heat it to a boil and return it to the main mash to raise your mash temperature. As an option, you can raise the mash temperature to 168 °F (76 °C) for a mash out. If you did not mash out, begin sparging with 190–200 °F (88–93 °C) water until the top of the grain bed reaches 168 °F (76 °C). Continue sparging with water hot enough to keep the grain bed at about 168 °F (~76 °C). If you did mash out, continue sparging with water hot enough to keep the grain bed at 168 °F (76 °C). Quit collecting wort when the specific gravity of the runoff drops to 1.008 or the pH climbs to 5.8, whichever comes first. Heat your wort as you are collecting it, aiming to have the boil start right around the time the runoff ends. Boil until your hot break appears, then examine it. If it appears as big, fluffy, “snowflake-like” flakes, then proceed with the boil. If it consists of tiny granules of break material (or if you measure the wort pH and it is above 5.2), add 1⁄4 tsp. CaCl2. Boil vigorously for about 90 minutes, or however long it will take to reduce your volume such that you yield 5.0 gallons (19 L) of wort. (This should be at least 60 minutes.) Add the hops for the final 60 minutes of the boil. Stir the sugar into the wort when 15 minutes is left in the boil. Add yeast nutrients at the same time. Cool to 65 °F (18 °C) quickly and transfer to your fermenter. Aerate well and pitch the yeast from the yeast starter. Maintain fermentation temperature of 65 °F (18 °C) for the first day of active fermentation, then allow it to rise in the next few days up to 70 °F (21 °C). Once fermentation has concluded, let the beer sit and condition for a few days, then bottle. Bottle the beer in heavy beer bottles, or decrease the amount of priming sugar to 6.5 oz. (184 g) of priming sugar per 5 gallons (19 L). [Note: the 9.5 oz. of priming sugar assumes that your fermentation finished at 70 °F (21 °C); if it was colder, consult the priming chart at byo.com for how much to add.] Be sure to stir priming sugar into beer well enough that the sugar is evenly distributed. Store the conditioning beer warm, optimally, warmer than room temperature — up to 80 °F (27 °C). After two weeks, chill a bottle and test for carbonation. Store carbonated beer cold for at least two weeks before serving.
Honey IPA	American IPA	10 Gallons	1.073	1.013	7.97	72.12	10.42 °L	496	0
Author: Boil Size: 10.94 Gallons Boil Time: 30 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2025 7:11 PM Notes:
Michaela’s Diaper Ale	British Brown Ale	5.5 Gallons	1.077	1.018	8.31	44.88	14.29 °L	496	1
Author: Forwood Brewing Boil Size: 6.41 Gallons Boil Time: 30 Boil Gravity: 1.067 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 18.21 psi Creation Date: 8/21/2024 10:38 PM Notes:
Atter En Julebock	Doppelbock	50 Litres	1.08	1.018	8.12	18	32.79 °L	496	0
Author: Leif Arne Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.133 Efficiency: 65 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: 12/13/2022 8:09 PM Notes:
Dark Strong Abbey Beer	Belgian Dark Strong Ale	23 Litres	1.077	1.016	8.08	33.28	45.1 °L	496	0
Author: ShaunHooke Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 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: 12/11/2022 1:01 PM Notes: Mash at 65 for 70mins; 68 for 20 mins; mash out at 76 for 10 mins
Hard Seltzer	No Profile Selected	10 Gallons	1.063	1	8.27	0	1.22 °L	496	0
Author: Buck'sBrewhaus Boil Size: 11 Gallons Boil Time: N/A Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2022 10:27 PM Notes:
DDH DIPA	Specialty IPA: New England IPA	92 Gallons	1.082	1.022	7.89	48.04	6.87 °L	496	0
Author: Bootleg Brew Co Boil Size: 100 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 82 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: 2/3/2022 7:30 PM Notes:
American Brown Ale	No Profile Selected	5.5 Gallons	1.086	1.022	8.48	58.33	31.27 °L	496	0
Author: deanmanns Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2021 5:01 AM Notes:
Warm It Up	Winter Seasonal Beer	253 Gallons	1.078	1.015	8.26	21.23	24.42 °L	496	0
Author: Mikerphone Brewing Boil Size: 263 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 65 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: 10/18/2021 5:35 PM Notes:
Mashing Pumpkins Spiced Saison	Spice, Herb, or Vegetable Beer	10 Gallons	1.081	1.021	7.87	19.9	11.81 °L	496	0
Author: TetersMillBrewing Boil Size: 13.68 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2021 5:10 PM Notes: Credits: Mark Cherney of Ladera Ranch, CA, member of the Fear No Beer Brewclub, won a gold medal in Category #21: Spice/Herb/Vegetable Beer during the 2009 National Homebrew Competition Final Round in Oakland, CA. Cherney’s Spice/Herb/Vegetable Beer was chosen as the best among 208 final round entries in the category.
IPA (2016)	Double IPA	6 Gallons	1.074	1.013	8.01	130.82	10.53 °L	496	0
Author: Lee Ritter Boil Size: 8.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2016 7:15 PM Notes:
Black Honey And Oats	Braggot	1.5 Gallons	1.08	1.018	8.17	19.22	30.42 °L	496	0
Author: Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2021 1:52 AM Notes:
Friar Tuck	Belgian Golden Strong Ale	23 Litres	1.076	1.014	8.11	20.66	5.84 °L	496	0
Author: M3 Boil Size: 34 Litres Boil Time: 70 Boil Gravity: 1.056 Efficiency: 66 Mash Thickness: 6 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: 2/17/2021 11:53 AM Notes: 11ml lactic acid 1.5 x campden tablets Protein rest @ 50 degrees for 20 min 64 degrees for 45 mins 72 degrees for 20 mins 77 degrees for 12 mins start fermentation at 20 degrees Raise temp by 0.6 degrees per day for 7 days Rack and "lager" for 4 weeks
Jeff's Strong Ale	British Strong Ale	100 Gallons	1.088	1.025	8.14	7.29	22.58 °L	496	0
Author: Boil Size: 160 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 9/4/2020 3:39 AM Notes:
Taking My Time IPA	American IPA	5.5 Gallons	1.081	1.016	8.42	67.15	9.11 °L	496	0
Author: Gene131 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.146 Efficiency: 60 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: 4/26/2020 5:29 PM Notes:
Double RyePA	American Light Lager	1600 Litres	1.083	1.019	8.34	0	8.42 °L	496	0
Author: Boil Size: 1700 Litres Boil Time: 60 Boil Gravity: 1.078 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2019 8:44 AM Notes:
Stout Porter	American Porter	10.5 Gallons	1.089	1.027	8.12	0	27.36 °L	496	0
Author: alanbw Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 72 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: 11/15/2018 9:42 PM Notes:
Lolly Cake	Belgian Dark Strong Ale	7.93 Gallons	1.089	1.024	8.5	0	50 °L	496	0
Author: Boil Size: 7.925 Gallons Boil Time: 90 Boil Gravity: 1.089 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2018 2:23 AM Notes:
CB White Stout 1.0	American Stout	20.8 Litres	1.084	1.023	8.01	19.01	8.72 °L	496	0
Author: ChalupaBatman Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.061 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: 6/25/2018 2:34 AM Notes:
FataMorgonners 25L	American IPA	25 Litres	1.08	1.017	8.32	55.31	4.69 °L	496	1
Author: BrewChef Boil Size: 29 Litres Boil Time: 75 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 6:09 PM Notes: Juster PH til 5.2 i mesken med Lactol (mål 2-3 min etter innmesk) ca 8 ml skal være tilstrekkelig, dersom PH er sub 8 i springvannet. - La stå til gjæring på 19c i 3 døgn, kjør så temperaturen opp til 20.5c, la stå i 14 dager. Lag en 3L gjærstarter med 2 pakker WLP007. (Alternativt, bruk en pakke og kjør en ny 3L step-up fra første starter) Første humle tilsettes på dag 2 av gjæring, neste humle tilsettes etter 9 dager - - CC ned til 5c - tapp på fat. Sitrongrass: Kapp av de første 3 cm fra roten (gir bitterhet), del så resten av planten opp i biter - bank på de før du legger de i humlepose og tilsetter kok (får ut mer smak) Recipe: Inspirde by Omnipollo FataMorgana
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