Homebrew Beer Recipes | Page 1103 | Browse 310,000+ at Brewer's Friend

Author:

Sean Sutherland

Boil Size: 31.2 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 3:18 AM

Notes: Frambozen — a fruited brown ale of Belgian origin — was first brewed by New Belgium Brewing Company during the winter of 1992.

Our Frambozen is not a traditional Christmas beer in any sense, but the high gravity makes it a great winter warmer, and the full raspberry flavor gives you a refreshing memory of stopping to snack on wild raspberries during long mid-summer hikes.

If you would like to brew this beer at home, I would shoot for an OG of 1.064. The mash should be roughly 75 percent pale malt, 10 percent Munich malt, 4 percent sugar, 10 percent caramel malt, and 1 percent chocolate malt. Add corn sugar during the boil.

Bittering hops are very low. roughly 20 IBUs. Add these hops early in the boil. We hop very minimally for flavor or aroma as we find that the hops will conflict with the fruit characteristics of the finished beer. Ferment down to 1.014 FG, holding temperatures barely above 68° F. Use a neutral ale yeast (like Wyeast 1056) or a Belgian ale yeast, or even both. After fermentation rack your beer off the yeast and chill it around 30° F if possible.

After 2 weeks of aging, rack your beer (being careful not to transfer any sediment) onto raspberry pulp. This pulp should equal 20% of your total beer volume, so if you are making five gallons of beer, you should rack onto 1 gallon of pulp. If you use raspberry juice, decrease the amount to 10% of your total beer amount (1/2 gallon for a 5-gallon batch). The high alcohol content should eliminate any sanitation concerns but wash the berries as well as possible.

Rack off the raspberry pulp after about two weeks, then let your batch settle again for several days before bottling.

Author:

danylp

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 10.6

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 33 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/12/2020 4:54 PM

Notes:

Author:

MikeDave

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

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: 3/16/2019 3:59 PM

Notes:

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 65

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.33

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: 6/27/2018 7:15 PM

Notes: Won Third Place in Award Categiory #4: PALE ALE at the Manhattan Homebrew Cup (they spelled my name wrong lol)
http://www.draught55.com/events/

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.2

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: 5/19/2018 6:18 PM

Notes:

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 4.2 oz

Creation Date: 8/28/2017 8:21 PM

Notes: Overall Impression:
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.

Aroma:
Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.
Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Flavor:
Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, and wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.

Mouthfeel:
Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.

Comments:
Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.

History:
An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.

Characteristic Ingredients:
Generally, all malt but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead.

Style Comparison:
Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.

Vital Statistics:
OG: 1.038 – 1.054
FG: 1.008 – 1.013
IBUs: 15 – 28
SRM: 3 – 6
ABV: 3.8 – 5.5%

Commercial Examples:
Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew

Tags:
standard-strength, pale-color, any-fermentation, north-America, craft-style, pale-ale-family, balanced

Author:

SeanKTM300

Boil Size: 94.9 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 1:12 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

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: 1/20/2017 10:53 PM

Notes:

Author:

Genus Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 10:48 PM

Notes:

Author:

atle@athor.no

Boil Size: 11 Litres

Boil Time: 15

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2016 12:18 PM

Notes:

Author:

perfektmind

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/31/2013 4:09 PM

Notes: Step by Step:
Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks.

Author:

Jeremiah White

Boil Size: 8.15 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 7:53 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 3:36 PM

Notes:

Author:

Butter14

Boil Size: 6.28 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.2

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: 8/6/2016 7:17 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

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: 5/7/2016 11:52 AM

Notes:

Author:

Bart S

Boil Size: 1.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.33

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: 2/23/2016 6:48 PM

Notes:

Author:

Tarken

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2016 6:36 PM

Notes:

Author:

andete

Boil Size: 6 Litres

Boil Time: N/A

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2015 5:51 AM

Notes:

Author:

PeddyOfficer

Boil Size: 65 Litres

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 85

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: 5/6/2015 3:39 PM

Notes: 55l
16l skylling gir 59l*1,04 = 61l til kok + 4l rett i.
5l bort i kok gir slutt på 60l

Mesk:
CaSO4: 22g
CaCO3: 5,5g
NaHCO3: 5,5g

Skylling
CaSO4 8g