Homebrew Beer Recipes | Page 282 | Browse 310,000+ at Brewer's Friend

Author:

bhive01

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 1/9/2021 1:38 PM

Notes: Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630).

Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde

Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5

let it ferment for 14 days and keg to 3vol.

Author:

Bjarni Kristófer

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 68

Mash Thickness: 3

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: 11/20/2020 9:56 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 65

Mash Thickness: 3

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: 4/10/2020 11:29 AM

Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3
1.5kg Raspberry Purree into Secondary

Author:

AppalachianSkyeBrewing

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 84

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2019 2:49 PM

Notes:

Author:

maarcha

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 4/13/2012 8:09 PM

Notes: Iejauc iesalu 66C 15L udens uz 60min
Tad pacelt uz 76C 15min

Parskalot ar 70C (ne vairak) udeni 25L

Kopa udens 40L, iesals 7kg, vajadzetu iztecinat 33L misas

Pec varisanas vajadzetu but 29L alus.

Author:

Wolf Pack Brewing

Boil Size: 37.83 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/24/2020 10:45 PM

Notes: https://beerandbrewing.com/recipe-reubens-triple-crush/
From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

Author:

grosbeak

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 1/3/2012 3:23 AM

Notes: Strike 162 degrees. Target 150 mash. Sparge with 170. Collect 4 gallons.
Add sugar after hot break. Boil 75 minutes.
Chill to 68 degrees.

Recipe by Gordon Strong.

AWESOME APA!
Brewed it twice:
First time with WLP060
Second time with WLP001 California Ale
Both were exceptional. WLP001 little more citrus/grapefruit and tastier.

Note the small batch size!

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 7:11 PM

Notes: Portion acid mash after boil reached, add sour starter, 2.1 gallons. (or not)

WLP 530 and bugs in primary (yeast cake)

Cold crash before secondary, near 32

Cherries, 16 oz. Pinot noir, and bugged/pinot oak(1 stick each) in secondary. In 2 weeks add Brett lambic/ped shoe mix.

Shoreline fruit and trader joes are oil free tart sour cherry source

Should end up around abv 7%

Result 1.065 gravity

Author:

Boil Size: 38 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2018 4:36 PM

Notes:

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: 3.8 oz corn sugar

Priming Amount: 3.8

Creation Date: 1/13/2014 2:48 AM

Notes: My 4th itteration. Very delicious. I add two cans of libbeys pumpkin puree to the mash with some rice hulls. I add the spices to the boil for the last minute and let it steep while I chill the wort.

The IBU's seem high, but magnum hops are very clean and smooth.

Entered in a local homebrew contest. Got 4th place!

If i would change anything would be the nutrients. Yeast didnt ferment as well as it should have

Author:

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 46

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: DME

Priming Amount: 3/4 cup

Creation Date: 6/6/2017 4:09 AM

Notes: Brewed on 6/10/2017:

Mash grains at 152F for 60 min. Taste wort
Boil wort for 60 minutes. Added 3 lb of honey at flame out.

Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast.

Bubbling at 51 seconds - clearly not done gassing.
Checked gravity on 6/22/17 - 1.022

6/22/2017 Rack the beer from the primary into the secondary, then
added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass.

6/28/17
Checked gravity and mouth feel
gravity 1.0012 so almost there
still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy
More time

7/2/2017
FG 1.012 adjusted for 77F
Approximate ABV at bottling: 6.8%
Bottle fermentation may raise it to around 7%

Time to bottle

Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv."

Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz.

This batch produced 5.7 gallons with minor loss including a snapped bottle neck

Yield in containment:
44 12 oz bottles
6 22 oz Craft Brew bottles
4 16 oz Grolsch bottles
2 1/2 liter bottles

They should be ready to drink by
July 16

OG 1.061
FG 1.01
Volume: 5.7 gallons
Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2013 4:37 PM

Notes:

Author:

robotsinmyhead

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2016 7:31 PM

Notes: A no-boil sour base utilizing Lallemand Philly Sour.

Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.

This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol

Strike: 6.25 @ 163.5f
Sparge 5 @ 180f

Split into 2 Corny Kegs @ 4.75 each

Author:

RobO

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 11:27 PM

Notes: http://www.homebrewtalk.com/f12/alpine-nelson-clone-attempt-346412/index7.html#post6675995

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

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: 7/26/2015 2:37 AM

Notes: Great fall/winter beer.

Author:

UnComfortablyNumb

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 10:37 PM

Notes: Whirlpool hops are flameout hops. Add @ flameout and keep above 170.

Author:

Houseboat

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

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: 2/2/2017 6:07 PM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 80

Boil Gravity: 1.059

Efficiency: 81

Mash Thickness: 1.5

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: 7/19/2014 8:29 PM

Notes: Use Conan Yeast

This beer is smooth and amazing. Would brew again. The only negative is that it is a little more black than brown.

Author:

nheitkamp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 1:28 PM

Notes: 1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.

Primary for 5 days?
Secondary 3 days?

Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).