Homebrew Beer Recipes | Page 1439 | Browse 320,000+ at Brewer's Friend

Author:

The ChickenWing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 9/4/2017 7:17 PM

Notes:

Author:

Fat Woody

Boil Size: 6.43 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2023 1:30 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

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: 5/19/2023 2:09 AM

Notes: ==================================
5/18/2023
branching my blonde ale for a goofy froot loops beer.

need to finalize how much to add but maybe half a family size box to the mash and the other half in 2ndary cold steep. the idea is to have some fun in the mash but i think the flavor will come from the dry hop stage. need to cold steep in order to reduce re-fermentation.

chatter on forums about possible bad taste and appearance. i am undeterred. these are mostly random stories. ive seen clawhammer did some lucky charms, basic brewing did frankenberry, and others on youtube i seen with decent results. as long as i keep the process clean it stands a chance.

deciding to do blonde ale instead of hazy ipa since that is a bigger more expensive beer to do this kind of experiment, my hazies are still not all that dialed in, and i want the cereal to be the centerpiece.

will add some lactose for body and sweetness (and cereal with milk effect) although with the unfermented cereal it may not need it?

==================================
8/3/2020
brewing this again tonight. changed yeast from wy1056 to omega hothead. last batch got crazy attenuation, so adjusting that down to something more reasonable for now. using recycled yeast.
UPDATE: OOPS!! never ordered willamette hops. did not realize until boil started and i couldnt find the hops. arranging for 45 minuts of warrior and then will use some spare crystal for flavoring. they smell pretty hoppy. but its only an oz. we will see.

original recipe here : https://www.brewersfriend.com/homebrew/recipe/view/868420/one-way-or-another-blonde-ale
==================================
6/1/2020
it really has turned a corner after a couple weeks - at first it was fruity and cloyingly sweet but now it seems drier, cleaner, and definitely clearer. it almost tastes like a lager. i cant stop sippin it! probably could try brewing it down to 4.5 or 5%
==================================
5/14/2020
Fg 1.0025. Is that even possible.
==================================
5/2/2020: brewed this tonight. changed the recipe to take a full oz at 15 min instead of 0.5. just so i dont have a half oz bag floating around for 6 more years. adjusted recipe for OG (was 1048, now 1045) and efficiency (69->65); more explanation on that below.

tried recirculation / vorlauf . not a really defined or repeatable pattern but the wort looked pretty clear during cooling. first runnings i actually took after recirculation was still pretty hazy, 2nd runnings looked clearer but the photos and videos make them look the same. also towards the end i had to tip the mash tun to get everything out, that came out hazy. probably rather want to heat up more sparge water so i can keep sparging without tipping until i have enough wort. came out with 4.5 gallons. original OG was 1048 but i was at 1050, tried to top up without overshooting it but i did, final OG was 1050 on about 5 gallons.
==================================
12/13/19 : never got the brewers gold in the mail. many recipes im browsing use williamette so lets go with that. previous "blonde" and many online do no late additions but i cant help it. maybe should reconsider.

BYO also suggests you can use Glacier, U.S. Fuggle, U.S. Tettnang or Styrian Goldings as alternatives.

==================================
9/5/19: changing out cluster for brewers gold - should be getting some free in the mail soon....lowering IBU to under 20. abv is high for style but oh well :-)
==================================
8/15/19: reformulating this one with 2row instead of british; dropping the honey malt for lighter less crazy crystal malt. everything else the same. hopefully a lot lighter color, get rid of honey malt flavor for cleaner plainer more classic blonde ale flavors...
==================================
8/14/19:
first couple pints are not so great. first of all, the beer is really really deep golden. i wonder if oxidized but i vaguely remember the color being too dark during mash. i suppose honey malt is darker than i thought. second, the beer just isnt great, really way too sweet, needs more balance. partially i cant get past the ugly color. im reading now that people typically use 2-4% honey malt, i used 6. next time may use just a tiny bit if any, will try some other lighter crystal malt to try to achieve more appropriate FG. this one fermented way down to 1.005 or something like that
==================================
7/29/19 :
decided to rebrew this, it was good. im having issues with final gravity either because of my mash or the yeast, so im adding some honey malt. i also switched to golden promise this time (just because of an inventory opportunity to use something new). i am planning to mash 150 again but maybe for only 30 minutes with the crystal malt and yeast to see if the FG comes out really low again. i suppose i should probably only change one thing at a time. will decide on brew day i guess. also i would like to cold crash this thing for a week or more to really try to get it clear from the first pour.
============================================
The Brain : originally was supposed to be a cream ale except with 100% 2 row malt instead of using sugar to supplement. With the wy 1272 it came out fruity and hazy so i called it summer ale. after a while though the haze settled and it was kind of malty clean and clear, i started calling it blonde ale.

Author:

Carlos Poitevin

Boil Size: 46.25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 462.2 g

Creation Date: 7/10/2021 1:23 AM

Notes:

Author:

Sunfire96

Boil Size: 5.86 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 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: 12/27/2020 11:38 PM

Notes:

Author:

Beardyman

Boil Size: 7.61 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 11/23/2020 2:45 PM

Notes:

Author:

DJnet65

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.9 oz

Creation Date: 3/8/2020 8:37 PM

Notes: From the recipie:

6.625 lb Maris Otter malt
5 oz Chocolate malt
1.75 lb Crystal 60L

0.75 oz Brewer's Gold (60 minutes)
0.75 oz Brewer's Gold (10 minutes)

Danstar Windsor ale yeast

Target:

OG=1.052
ABV=4.9%
IBU=29
SRM=21

Author:

ScoundrelBrau

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 12/30/2018 3:45 AM

Notes:

Author:

FELT Brewing

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2018 1:53 AM

Notes: Bring water to a boil. Annd in all of the DME. Stir and maintain a temp of about 170 for 15 minutes. Then, let the water cool down to 110. Added 1.5 oz of Lactobacillus for 36 hours prior to boil. Attempted to keep temp between 90-100. Occasional drops to 75. pH 3.8-4.0 before boil. OG: 1.052

Edit: I wish I would have kept the temperature a little more stable, but I don't have the equipment for it and it dropped in temp several times. Next time I think I'll wait 48 hours instead of 36. Tried it on bottling day and it was a little tart, but more like a Berliner Weisse than a true sour. I threw in some live Lacto before I bottled, so I'll open up another bottle in a few months to see how it's doing. Right now, it's a tart, fruity, and pretty tasty summer beer. I think I would use at least a little bit of specialty grains next time to give it a little more depth. Even just a little bit of 2-row would help.

Author:

essekkadaradam

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/15/2017 9:58 AM

Notes:

Author:

Apolyon

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: Priming Sugar (dextrose)

Priming Amount: 5 oz

Creation Date: 8/12/2014 1:53 PM

Notes: 2L starter used with 15g of Safale 05
Stir hot wort 10 mins before cooling
mash temp
Strike - 7.3 gallons of 164 degree water
- 10.5 quarts of boiling to get to mashout
- spaadd an additional 2 quarts to get to 8 gallons

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 3:59 AM

Notes:

Author:

BrownBirdDog

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 2:02 AM

Notes: Water Gallons Quarts
Total mash water needed 9.39
Strike water volume at mash thickness of 1.5 qt/lb 4.69
Remaining sparge water volume 4.7
Grain absorption losses -1.56
Mash Lauter Tun dead space -0.5
Amount going into kettle 7.33
Boil off losses -1
Kettle dead space -0.25
Hops absorption losses -0.08
Misc. losses -1
Amount going into fermentor 5
Total: 9.39

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 2:42 PM

Notes:

Author:

JJ Ouverson

Boil Size: 17.5 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2016 3:02 PM

Notes: Split 2 batches: Peaches and blackberry

Bring 13 gallons to heater keg. Pitch Facto, Purge O2 using CO2, Heat at 108 for ~72 hours till PH is 3.5

Transfer to Fermentor, pitch SO5 or notting ham slurry
7-10 days primary at 68*

Drop out the yeast using valve

Carefully drop in fruit and set temp to 65 for 7-10 days

pitch

Bring 13+ to fermenter and ferment it out with 2 packs of

Author:

jclainesse

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3

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: 3/30/2016 5:00 AM

Notes:

Author:

Jimmy2T

Boil Size: 28.5 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: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 7:27 PM

Notes:

Author:

c c b

Boil Size: 23.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 3:15 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.75

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: 9/1/2015 2:37 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 3/1/2015 4:03 AM

Notes: