Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dubbel	Belgian Dubbel	8 Gallons	1.066	1.015	6.69	19.76	16.73 °L	431	1
Author: macorix Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: dextrose Priming Amount: 7.7 oz Creation Date: 10/23/2019 8:18 PM Notes:
Perkele!	Sahti	3 Gallons	1.1	1.016	10.95	0	14.52 °L	431	0
Author: kalsarikänni Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.1 Efficiency: 67.8 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 1.7 oz Creation Date: 6/2/2024 4:39 PM Notes: Terve, perkele! This is a recipe for Finnish sahti, a historical farmhouse ale that dates back at least 500 years. I've adapted my recipe for the Anvil Foundry 6.5, an electric kettle that typically brews small 3 gallon (11L) batches. Perkele is a Finnish word meaning 'evil spirit' and a popular Finnish profanity, used similarly to the English phrase god damn, although it is considered much more profane. The most common sahti brewing process in Finland involves lautering the wort through juniper branches. I use an electric Anvil Foundry kettle, which limits my mashing and sparging abilities, so instead I will make a juniper infusion for my strike water. This approach is more common for Norwegian farmhouse brewers, but can also be done with sahti. I am following a more traditional method of a very long, complex mash schedule, without boiling, and with no hop additions. This is a raw ale. Since I am unable to get my hands on Suomen Hiiva fresh baker's yeast, I am experimenting with a split batch using three other yeast strains: Jovaru Lithuanian Farmhouse, Lutra Kveik and Weihenstephan Weizen 3068. To simplify temperature control across three fermenters, I will maintain a narrow temperature range of 70-75°F for primary fermentation. This range is shared by all three strains and should produce the fruity and banana esters characteristic of this beer style. ------- JUNIPER INFUSION (STRIKE WATER) Lay juniper branches on bottom of kettle. Add in strike water. Steep juniper branches at 170°F for 3 hours. Skim off spiders, bugs and other impurities during infusion. WATER ADJUSTMENT & DOUGH-IN Remove juniper branches. Let infusion cool down to strike temperature. Adjust mash pH to 5.4 with phosphoric acid. Dough-in grist and add juniper berries. MASH AND VORLAUF Mash for about 4 to 5 hours, stepping up 10°C every hour: 40°C (104°F) - 1 hour 50°C (122°F) - 1 hour 60°C (140°F) - 1 hour 70°C (158°F) - 1 hour 80°C (176°F) - 15 minutes Recirculate throughout the mash (or vorlauf for 10-20 minutes afterwards) until wort runs clear. PREP SPARGE WATER Acidify sparge water to 5.4 pH with phosphoric acid. Heat to 175°F. SPARGE & NO-BOIL Fly sparge until 3 gallons of wort have been collected. Do not heat to boiling; sahti should be heavy with proteins and has no hot break to remove them. Do not add hops. CHILL, AERATE & PITCH Chill wort to 70°F. Split batch into three fermenters. Aerate wort and prepare to pitch each yeast seperately. GJÆRKAUK Very important step. Scream "PERKELE!!!" into the fermenter as you pitch the yeast, to frighten away the evil spirits. FERMENTATION & CONDITIONING Ferment at 70-75°F for 1-3 days. Before fermentation is complete (gravity is approx. 1.034-1.038), transfer sahti to cold storage and condition at 32-54°F for 7-10 days. CARBONATION & SERVING Serve still or with very low carbonation (1.6-1.8 vols of CO₂). Drink fresh, within a few weeks. Store cool at all times to prevent spoiling.
Seth Roggenbier	Roggenbier	11.5 Gallons	1.057	1.013	5.84	16.94	16.61 °L	431	0
Author: Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 85 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: 5/30/2023 6:16 AM Notes:
Biere De Garde	Bière de Garde	25 Gallons	18.692	4.46	7.83	24.91	25.27 °L	431	0
Author: COOPaleworks Boil Size: 28 Gallons Boil Time: 90 Boil Gravity: 16.8 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2023 6:42 PM Notes:
Tripel	Belgian Tripel	19 Litres	1.082	1.019	8.34	28.69	7.61 °L	431	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 3.65 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: 10/1/2022 6:32 PM Notes:
Westgartheren 12	Belgian Dark Strong Ale	21 Litres	1.088	1.013	9.86	33.12	29.79 °L	431	1
Author: Garth Brews Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 70 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: 7/21/2020 5:32 AM Notes: Based largely on the first link. Starter: * Used 2L starter on ~3 month old yeast. Pitching rate probably not as high as in linked recipe. Mash: * Make sure not to exceed 65C in mash * Take 4L of first runnings for boil down (see below) Boil: Ferment: * Use open fermenter with krausen collar * Chill wort to 18C * Oxygenate for 2 mins * Pitch Decanted Yeast Starter not on fermenter) * Primary Fermentation: - Set ambient Fridge temp control to 19C (probe ambient in fridge - Wrap fermenter in blanket - Allow to naturally increase temp to 27C. Add external heat to get there if required. - Hold at 27C until SG reaches 1.015-1.018 (~5 days) - Bring back to 18C over a few days - Wait until terminal gravity reached (~1.012) - Hold for one more week * Secondary Fermentation: - rack to secondary (air tight fermenter or keg) - hold at 10C for 40-60 days * Bottle condition with champagne yeast Substitutions: * Substituted Warrior instead of Brewers Gold for bittering hop (not available) * Substituted home made Belgian Candi Syrup for D-180 (not available) Clear wort boil-down: 1. Extract 4L of wort at the beginning of clear runoff into a 15-20L pot. 2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles. 3. Be careful NOT to burn the maltose syrup. 4. The result will be approximately 700 ml of syrup. 5. Re-crash the syrup by adding wort from the ongoing main boil. 6. Pour the dissolved liquid back in to the main boil. Links: * https://www.homebrewtalk.com/threads/westvleteren-12-clone-multiple-award-winner.500037/
Triple Wish	Saison	5.5 Gallons	1.08	1.018	8.22	40.7	7.3 °L	431	1
Author: Coach Harrison’s Home Brews Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.25 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: 5/19/2020 1:51 PM Notes:
Belgian Trippel	Belgian Tripel	25 Litres	1.072	1.011	8.1	27.83	11.14 °L	431	0
Author: Zerosopp Boil Size: 30 Litres Boil Time: 60 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: 4/11/2020 9:42 AM Notes:
Spelt Saison	Saison	5.5 Gallons	1.048	1.005	5.75	28.52	3.74 °L	431	0
Author: Grey Cat Brewing Boil Size: 8.57 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 15.28 psi Creation Date: 2/14/2020 3:03 AM Notes: Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6. Ferment at 68F and allow free rise to 74F. Ramp to 80F over 7 days and hold until terminal gravity.
Pilot - Belgian Dark Strong	Belgian Dark Strong Ale	31 Gallons	24.443	5.139	10.88	33.59	23.77 °L	431	0
Author: Crow Hop Boil Size: 33 Gallons Boil Time: 90 Boil Gravity: 23.1 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/11/2019 3:50 PM Notes:
Biere De Garde	Bière de Garde	5.25 Gallons	1.061	1.01	6.77	21.11	18.98 °L	431	0
Author: funkbier Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 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: 12/16/2017 8:45 AM Notes: 30L crystal is Castle Chateau Monastique 26l from morebeer
Fantasy Homebrew 2019 Bel Dubbel	Belgian Dubbel	11 Gallons	1.073	1.016	7.45	18.69	20.89 °L	431	0
Author: WilbyJack Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 76 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: 9/17/2019 12:33 PM Notes:
Gose #3	Gose	2.5 Gallons	1.046	1.008	4.97	10.99	3.4 °L	431	0
Author: AlaskanBrewer Boil Size: 3 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: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2019 12:40 PM Notes:
Trappist Starter	Trappist Single	5 Gallons	1.034	1.008	3.42	31.69	3.31 °L	431	0
Author: Couchguy Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 73 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: 2/1/2019 5:38 PM Notes:
Tedoori Carabrett IPA	Brett Beer	21 Litres	1.051	1.013	5	28.37	3.32 °L	431	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 4.2 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: 1/26/2019 11:00 PM Notes: Add 카라향 from Jeju island as aroma / flavor ingredient. Add bottle drain brett yeast ( orval or something) for secondary fermentation.
Saison Vrai	Saison	21 Litres	1.053	1.001	6.73	34.21	4.1 °L	431	1
Author: BRollo Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 2.7 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: 1/16/2019 3:38 AM Notes:
Lemondrop Saison	Saison	93 Gallons	1.056	1.006	6.57	28.44	7.09 °L	431	1
Author: boyd@chubbysquirrelbrewing.com Boil Size: 101 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 9/22/2018 2:39 PM Notes:
T Bats Norweigen Farmhouse Sour	Mixed-Fermentation Sour Beer	17 Gallons	11.578	2.245	4.97	0	3.8 °L	431	0
Author: Jemassey9 Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 10.4 Efficiency: 85 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2018 10:55 AM Notes:
Try This On For Saison	Saison	5.5 Gallons	1.052	1.01	5.41	27.74	7.45 °L	431	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 2/17/2018 9:08 PM Notes:
Stenmården Smyger	Roggenbier	12 Litres	1.062	1.017	5.85	29.43	6.77 °L	431	1
Author: Savannen Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Sugar Priming Amount: 5g/l Creation Date: 1/5/2018 4:53 PM Notes:
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