Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Garde De Bier!	Bière de Garde	11 Gallons	1.061	1.009	6.85	28.46	11.56 °L	405	0
Author: dwolfgra Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 75 Mash Thickness: 1.2 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: 11/25/2020 10:24 AM Notes:
Sheba Sour V 1.0	Gueuze	100 Litres	1.042	1.01	4.13	3.54	4 °L	405	0
Author: Glicerio Boil Size: 106.92 Litres Boil Time: 70 Boil Gravity: 1.039 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: 9/21/2023 12:20 AM Notes: Maltas: 13 kilos de malta pilsen 6 kilos de malta de trigo. 0.2 kilos de munich III NOTA: MOLER POR SEPARADO AL MALTA TRIGO Agua: Agua de macerado 46 litros. Calentar a 55°C y adicionar malta de trigo Cloruro de Calcio 100 gr Gypsum 50 gr Cuando se llega a 60 grados adicionar malta pilsen Cuando se llega a 65 grados tomar PH El Ph debe estar en 4.8 en caso tal de no estarlo adicionar 10 ml de acido fosforico, esperar 10 ml minutos y tomar PH nuevamente si no llega adicionar 10 ml mas. No adicionar mas, dejar registro de PH. Se contabilizan 45 minutos de macerado luego de alcanzar los 65°C y empezar a recircular. Pasados 60 minutos se hace prueba de yodo, si esta no pasa seguir en 65°C otros 10 minutos, pasados 10 minutos si pasa se debe tomar y registrar PH. Empezar a subir temperatura del mosto a 72 °C y empezar adicionar el agua de lavado a medida que se recircula. El agua de lavado debe estar entre 74°C y 76°C, recircular 15 min luego de pasar toda el agua de lavado, si no se logra tener todo el mosto en el la olla de macerado pasar un poco a la olla de cocción. Se deben tomar y registra luego de pasar a la olla de cocción PH Densidad Al pasar todo el mosto a la olla de cocción subir toda la llama. No adicionar Lupulos No adicionar Nutrivew Cuando se llega a hervor contabilizar 12 minutos y apagar el fuego. PASOS NUEVOS. 1. Poner a recircular el mosto por el intercambiar de placas saliendo de la olla de cocción y llegan de cocción, hasta alcanzar los 48°C en la olla de cocción, tomar PH y densidad 2. Bombardear con CO2 el mosto de la olla de cocción a una presión de un bar durante 2 minutos con el fin de sacar todo el aire. 3. Adicionar el yogurt marca zorba durante esos dos minutos que se bombardea con Co2. 4. Cubrir muy bien la olla con film y tapar la olla. 5. Dejar en reposo entre 14 y 24 horas, se debe tomar PH cado dos horas para ver el proceso del PH. Finalizadas las 14 a 24 horas teniendo presente que al día siguiente se inicie nuevamente a las 7 am. Se toma PH y densidad, quitar film 1. Adicionar 40 gramos de nutriview. 2. iniciar a calentar con la olla tapada. 3. Cuando alcance cocción empezar a contabilizar el tiempo 70 minutos 4. Adicionar 50 gramos de sal rosada. 5. Al minuto 60 adicionar 40 gramos de lupulo cascade. 6. Cuando pasen 70 minutos, apagar fuego y tomar PH y densidad. 7. Empezar WP 8. Si la densidad es superior a 1043 adicionar 4 litros de agua fría. 9. La densidad final debe ser 1041 y el PH estar entre 3.3 y 3.7 10. Adicionar 10 gr de lupulo cascade. 11. Recircular por 10 minutos y dejar en reposo 10 minutos, como hay menos lupulo hay menos que decantar. 12. Pasar mosto a fermentador. Se utilizarn 40 gramos de levadura. Queda pendiente el momento de adicionar fruta y su cantidad...... En construcción
Belgian Wit	Witbier	46 Litres	12.294	3.044	4.95	17.93	2.65 °L	405	1
Author: Hellsteam Brewing Boil Size: 54.36 Litres Boil Time: 60 Boil Gravity: 10.5 Efficiency: 74 Mash Thickness: 3.6 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 2.79 bar Creation Date: 3/9/2023 9:48 PM Notes: Use freshly crushed coriander seeds; crush unmalted wheat finely; pitch at 20-21 C and let free rise to 22C after 48h; ready to drink right after secondary fermentation;
Blanche White IPA	Specialty IPA: White IPA	21 Litres	14.849	3.855	5.95	46.33	3.85 °L	405	0
Author: BeefyStewBrews Boil Size: 24 Litres Boil Time: 75 Boil Gravity: 13.1 Efficiency: 75 Mash Thickness: 1.5 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: 2/27/2023 2:21 PM Notes:
Rye IPA	Specialty IPA: Rye IPA	21 Litres	1.056	1.012	5.76	51.39	6.69 °L	405	0
Author: Melodrama Homebrewing Boil Size: 24.12 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 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: 1/9/2023 9:13 PM Notes:
Sour American	Gueuze	19 Litres	1.056	1.005	6.74	9.77	4.4 °L	405	1
Author: Certain Death Boil Size: 22 Litres Boil Time: 30 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.25 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: 9/26/2022 5:15 PM Notes:
BERLINER WEISSE AI LAMPONI	Berliner Weisse	25 Litres	1.043	1.007	4.75	5.22	3.66 °L	405	0
Author: RiccardoGC Boil Size: 30.73 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/3/2022 3:12 PM Notes:
Tropical Island Tripel	Belgian Pale Ale	6.6 Gallons	1.054	1.012	5.51	30.92	5.44 °L	405	0
Author: Vikingbrur Boil Size: 6.86 Gallons Boil Time: 30 Boil Gravity: 1.046 Efficiency: 85 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/13/2022 2:54 PM Notes: O.G. TAKEN @ 78° 1.054 - pH @ 4.73 F.G TAKEN @ 73° 1.015 - pH @ 3.73 after 7 days ABV @ 5.12% BEFORE RUM CHIPS
Competition American IIPA	Double IPA	5.5 Gallons	1.072	1.013	8.14	221.62	7.36 °L	405	1
Author: HopsBro Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 65 Mash Thickness: 1.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/21/2022 4:58 PM Notes:
Howland At The Moon	Witbier	234.58 Gallons	1.05	1.012	4.96	17.45	4.07 °L	405	0
Author: Second Wind Brewing Boil Size: 247.26 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 74 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: 3/1/2022 1:31 PM Notes: 6 lbs orange peel 2 lbs corriander 10 minute
19-Zombie Clone	Double IPA	23 Litres	1.07	1.012	7.63	95	11.99 °L	405	0
Author: __________ Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 78 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/9/2017 4:52 PM Notes:
Biere De Garde	Bière de Garde	5.5 Gallons	1.06	1.013	6.19	28.55	14.28 °L	405	1
Author: Maples Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 71 Mash Thickness: 1.25 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: 5/19/2020 2:16 AM Notes:
Not So Pale Ale	American Strong Ale	25 Litres	1.059	1.015	5.75	46.01	8.79 °L	405	1
Author: BeerWolf Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2020 2:45 PM Notes:
Golden Sour	Lambic	5.25 Gallons	1.047	1.012	4.6	5.57	6.45 °L	405	0
Author: stevergca Boil Size: 7.01 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: N/A Priming Amount: N/A Creation Date: 9/18/2019 3:31 PM Notes:
Tremens Clone	Witbier	5.5 Gallons	1.05	1.008	5.51	38.53	3.56 °L	405	1
Author: Baschbrew Boil Size: 5.5 Gallons Boil Time: 90 Boil Gravity: 1.022 Efficiency: 75 Mash Thickness: 1.5 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: 8/23/2019 12:31 PM Notes:
Berliner Weisse	Berliner Weisse	24 Litres	1.042	1.008	4.44	7.14	2.8 °L	405	0
Author: Lucky Luchyk Brewing Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 80 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: 6/10/2019 1:47 AM Notes:
Flower Child	Belgian Pale Ale	3 Gallons	1.057	1.015	5.5	32.34	7.35 °L	405	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 68 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: 2/24/2019 5:36 PM Notes: Mash at approx 68C Add some dried flower tea to ferment Steep flowers in cold water, 1 cup each over night in the fridge. 1 oz rose buds, .5 oz elderflower, .5 chamomile
Todd The Axeman IPA	Double IPA	5 Gallons	1.078	1.022	7.29	77.48	6.74 °L	405	0
Author: Duke Poblano Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2018 7:29 PM Notes:
Majito Sour	Berliner Weisse	1650 Litres	1.044	1.007	4.8	14.44	3.08 °L	405	0
Author: Ballsio Boil Size: 1730 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2018 9:33 PM Notes:
White Vacation IPA	Specialty IPA: White IPA	42 Litres	1.052	1.012	5.3	35.37	6.68 °L	405	2
Author: Vinnes beer Boil Size: 56.2 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 68 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2018 6:27 PM Notes: 2,6 liter starter DME Required: 9.4 oz, 267.0 g Growth Rate: 1.4 Intial Cells Per Extract (B/g): 0.31 Ending Cell Count: 457 billion cells Resulting Pitch Rate: 0.85M cells / mL / °P Starter meets desired pitching rate! Kjøl ned til 17 grader før pitching av gjær. Starte gjæringen på 17 grader, og holde den lavt de første 3-4 dagene. Lot den så stige, og endte på 24 grader. Bytte litt på humla og legge den ca. På 30 IBU
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