Homebrew Beer Recipes | Page 1243 | Browse 320,000+ at Brewer's Friend

Author:

Back of the Passage Brewery

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2016 2:28 PM

Notes: Version #2
Switch to kiwi malts to enhance chocolate flavours

Removed cocao nibs and coffee dry hop from recipe.

27/6/16
- Strike Temp: 70 C
- Dry pitched 2x Craft Brewer 12g US-05 Clone yeast @ 21 C

10/7/16
- SG 1017 - Taken out of fermenter to warm up as it was sold and the fermenter was staying at 18C, left over night to see if SG drops.

12/7/16
- Bottled using drops ABV: 7.3%
- Had a slightly odd smell.

Author:

majarianj

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2022 1:22 PM

Notes:

Author:

pourboy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 82

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2022 12:28 AM

Notes:

Author:

HDDSlinger

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2020 2:22 PM

Notes:

Author:

Warconn

Boil Size: 8.06 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 8/10/2020 6:23 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2020 4:31 PM

Notes:

Author:

Scenicruiser

Boil Size: 5.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 5:41 PM

Notes: Mash grains at 154°F (68°C) for 60 minutes.

Batch sparge at 168°F (76°C).

Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil.

Chill wort to 67°F (19°C) and pitch yeast.

After nine days, rack to secondary fermenter and dry hop.

Let rest another nine days at 68°F (20°C).

Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.

White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97

In the 2013 National Homebrew Competition, Heath and Eileen Haynes took gold in Category 10: American Ale for this delicious American pale ale.

Author:

Freetime000

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 6oz

Creation Date: 3/20/2018 1:55 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

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: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

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

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

Amapola Ales

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 66

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: 1/18/2017 4:00 PM

Notes:

Author:

kraimecj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 1:55 PM

Notes:

Author:

odinhg

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 9/13/2013 6:03 PM

Notes:

Author:

square toast

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 11:56 AM

Notes:

Author:

TheMeck76

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 2:05 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 2:12 PM

Notes:

Author:

Boil Size: 5.3 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2015 9:20 PM

Notes: http://pricelessbrewing.github.io/BiabCalc/

5.75 gal to start, 163 degrees F

Author:

Beamers Creek Brewery

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 2.5

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: 9/7/2015 2:06 PM

Notes:

Author:

Brew Brees

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Forced Carb.

Priming Amount: (1.5-2.5vols)

Creation Date: 9/2/2015 2:24 PM

Notes: Aroma: Malty, slightly sweet, with chocolate, toasty, spicy qualities. Balanced spicy, floral with reminiscent lemony, citrus hop aroma. Low ester fruitiness.

Appearance: Light to Medium Brown (Nothern English Brown.) Clear with off white head.

Flavor: Caramel, Chocolate with slight spicy, toasty malt balanced with medium bitterness. The hops will be moderately present with floral, citrus character. Medium finish delivers both malt and hop flavors. Low esteric fruitiness.

Mouthfeel: Medium bodied with slight resinous impression. Moderately high carbonation. Low alcohol warmth.

Overall Impression: Quaffable, flavorful hoppy brown beer that will appease the hop headed and malt minded alike. Opens the fall season with a beer light enough to session, yet bodied enough to have character. This beer may be for gulping, but the depth of flavor is worthy of sipping.

**History: An American style from the modern craft beer era.Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations.

**Characteristic Ingredients: Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

**Straight from the 2015 BJCP Guidelines

~~~~~THE GRAIN GANG:~~~~~

Special Guest Brewmaster: Don of Saison, House of "Pickle" Spiers

BrewDay Original/Brewmaster 2.0: Luke "The H is for Habromania and Hakenkreuz" Starr

BrewDay Original: Chevy "Likes His Beer Like His Women, Stout" Christopher

BrewDay Original: Mike "Resident Dick" "Wine and Dine" Stearns

Residential Affiliate: Fairoze "Wear a Goddamn Helmet" #IronFooze Azfar

Roaming Affiliate: Ted "Where the fuck did Ted go?" Cotter

Author:

johnb

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 61.5

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: 2/27/2015 4:31 PM

Notes:

Author:

Antz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/12/2015 4:25 PM

Notes: The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.