Homebrew Beer Recipes | Page 535 | Browse 310,000+ at Brewer's Friend

Author:

J_Nieves

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: 4.5

Creation Date: 3/6/2014 3:26 AM

Notes: Leave in primary fermentor for 14 days. Add 6 oz of dextrose disolved in 2 cups of water to a bottling container. Transfer beer to bottling container. Bottle and allow to condition for 14 days.

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2017 5:46 PM

Notes: Sorghum has a sour/metallic after taste. For my first GF beer, I decided to brew something that would play along with that aftertaste, rather than have it be out of place in a traditional beer style.

Grapefruit and Lactobacillus each have a tinny, sour flavor note. Brett is the main fermentation strain because of it's well-known prickly pineapple profile (also metallic and tinny).

The goal here was to use sorghum's well-known flaws to accentuate the character of the beer, rather than fight to mask them.

Author:

mtrider420

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2015 1:32 AM

Notes: wlp 200 yeast
Maple syrup is cascades maple bacon candidate syrup

Author:

Ismaithant

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 1:19 AM

Notes:

Author:

ctmedia

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 9/21/2019 12:41 PM

Notes: - 8oz Raw Macadamia Nuts (ground) added to mash
- 8oz Chocolate Macadamia Nut Whole Coffee Beans added to fermentor after primary
- 2 whole vanilla bean added to keg
- 4oz white chocolate powder (fermentor)
- 4oz white chocolate powder (keg)
- 2oz Cacao nibs (keg)

Author:

Freetime000

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 1.10oz

Creation Date: 1/19/2018 10:13 PM

Notes: Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.

I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)

If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.

Author:

Grady

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.148

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2017 2:49 PM

Notes:

Author:

Woodcock Road Brewery

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 9/26/2016 7:51 PM

Notes: Mango and Passion fruit added to secondary.

Main Fermentation 7 days. add 1st dry hops after 3 days

Rack to secondary, and add fruit and 2nd dry hops.

Author:

stinkydinky69

Boil Size: 8 Gallons

Boil Time: N/A

Boil Gravity: 1.075

Efficiency: 70

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: 6/19/2016 8:06 PM

Notes: Base beer to be diluted to 14 gallons of approx. 1.045 wort

Author:

Hepler

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 2/20/2016 4:53 PM

Notes:

Author:

ElementalVoid

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 6/28/2015 6:24 PM

Notes: Second place award at Bootstrapped Brews 2015.

This is a modification of: Minesweeper
http://www.brewersfriend.com/homebrew/recipe/view/33560/minesweeper
Which won: Best bitter in class, stithians show 2012

http://www.northernbrewer.com/connect/2010/05/how-to-make-invert-sugar/

Author:

Boil Size: 7.3 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 8:04 AM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 8:39 PM

Notes: Brewed: 3-21-15
OG: 1.052
FG: 1.013
ABV: 5.12%

Author:

Dr.Beer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 71

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2014 7:21 PM

Notes:

Author:

Mike Theodore

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz.

Creation Date: 7/16/2016 8:30 PM

Notes:

Author:

LlewellynBrewHaus

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 2:00 AM

Notes: My first run into developing a BIAB sMaSh Ipa FOR our house tap and the mosaic hops were really the star of this beer. I got tons of tropical fruit (papaya) and very smooth drinking.

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.2

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2016 4:31 AM

Notes:

Author:

Dougie Orr

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.126

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2017 8:32 PM

Notes: BrewDog Tokyo* 2009

Chilled via plate chiller (Until it blocked) for 20 mins to 23C then rest was chilled by standing for 3 hours.

Pitched at 22C

Author:

mmmPies

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 2/17/2019 12:01 PM

Notes:

Author:

NateLuebbe

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 7/2/2012 11:28 PM

Notes: