Homebrew Beer Recipes | Page 175 | Browse 325,000+ at Brewer's Friend

Author:

Yeast_Whisperer

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 4/2/2021 5:45 PM

Notes: https://www.homebrewtalk.com/threads/revvys-belgian-blonde-leffe-clone.202852/

STARTER:
- Shaken Not Stirred Starter (100g in 1qt liquid in 1 gallon jar) prepared the night before brewing, slowly aerate with pure oxygen, then add yeast and shake a little more.

BOIL:
- Add sugar at 15 minutes left in boil
- nE=4, T1=90, T2=60, T3=30, T4=10

FERENTATION:
- Open ferment (cover loosely with sanitized foil) initially, add airlock just after high Kreusen
- Ferment at 68 for two days, unplug freezer, ramp to 72 over four days, hold at 72 for 24 days (30 days total fermentation)
SP0=68, dh0=48
SP1=68, dh1=96
SP2=72, dh2=0

PACKAGING:
- Target 2.6 volumes of CO2 (ensure fermentation is complete to reduce risk of bottle bombs)
- Bottle condition (with an addition of REHYDRATED SafAle F-2 yeast?)
https://bsgcraftbrewing.com/fermentis-safale-f-2-20-gram

Author:

Brafina

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/7/2017 10:43 AM

Notes: 2 weeks i primary @ 19 c
Cold crash for 4 days @-1c
Keg, drink and love !

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 6/26/2017 10:30 AM

Notes:

Author:

Nowandnater4130

Boil Size: 4.2 Gallons

Boil Time: 50

Boil Gravity: 1.047

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 4:15 AM

Notes:

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 9/5/2015 5:08 AM

Notes: +California WLP01

Author:

jeremydgreat

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 5/2/2013 11:39 PM

Notes: ====General notes====
Infuse at 150 for taste on the dry side. If you go lower to 148 or so, no biggy.
====Batch#1. 3/5/2013====
- Efficiency was 86%(!) so I had to cut out the .75 lb of sugar I was going to add.
- Added .2oz Magnum for bittering to make up for oddly low Chinook AA%.
- Mashing ended up at 152. I had something to do, so left it for 2 hours and it got down to 147. That may explain the very high efficiency.
- Got close to 8 gallons in the kettle, so I boiled for about 30min down to 7.2gallons then added my 60min hops & started timer.
- OG was 1.068 for exactly 5 gallons (inc starter)
Thoughts after watching ferment: Maybe this will be too thick & dark. Could cut crystal out altogether, raise sugar to 1.b, & drop the 2 row to 6lbs for 1.014 FG. Would make it a lot dryer and lighter.
- FG after 12days = 1.009. Wow! So dry. That means 7.74% ABV. Glad I didn't add that sugar.
- Dry hopped after 14 days.
====Batch#2. 4/1/2013====
- Lowering the 2row to 8lbs. Removing 1lb Munich. C20 to C10.
- OG = 1.057 :-)
- FG = 1.006 (BRIX 5) // ABV 6.84%
- Tasting: Bittering IBU's need to come down a bit for this dry a beer. Next time aim for 60.
- After 2 weeks, the beer somehow tasted rounded and less hop-forward. Thinking the Simcoe was old and the Nelson was too soft. I would say, drop the initial Chinook way down
>> CLOSING THIS RECIPE OFF FOR NOW. TRY AGAIN WITH DIFFERENT HOPS <<

Author:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 11:36 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 4:35 PM

Notes: Recipe essentially based off Steve's Amber Ale but with changes to hops and yeast. The traditional French Strisselspalt hops will hopefully impart a nice, light and spicy/floral aroma and dry-hopping with UK Bramling Cross should give off some blackcurrant notes to play off the slight phenols we should get from fermenting a little on the higher end (about 70 F is what we're aiming for). Should be a nice little beer... a taste of the French countryside with a bit of an American twist.

6/6/15: Added 1 oz Bramling Cross in muslin bag as dry-hop

6/13/15: Just racked and removed dry-hop bag. Took a sample and we got pretty great attenuation (got it down to 1.013 which is slightly better than the calculated 1.016). Color of the sample is fantastic. Smell isn't really spicy or citrusy despite the Cascade and Strisselspalt additions. Instead, the aroma is dominated by blackberry and lemon. We should be bottling it next weekend and will report back with more notes then.

6/20/15: Finally trying a sample of this... should be bottling it on 6/27, so we're a week behind but life gets in the way sometimes. Flavor is very jammy and follows the nose with a lot of black raspberry and blackcurrant notes. The dark fruit mingles with some caramel and earthy rye before finishing rather dry. Ester qualities are surprisingly minimal despite stressing the yeast slightly (fermenting a few degrees above its preferred temp), but the finished beer has a hefty body and a lot of unique and appreciable flavors. Excited to see how it conditions and how it "keeps" considering that is what a biere de garde should do!

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 2:16 AM

Notes: Based on the head brewer's notes

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 5.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 12:13 PM

Notes: OG 1055 - FG 1024 - 5.99 ABV

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 8:53 PM

Notes: Two Weeks Primary
Two weeks Secondary
Two weeks Keg

Added ! Oz of orange spice in secondary with first dry hop

Author:

Storeyv34

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 11:04 PM

Notes: Scaled up https://www.brewersfriend.com/homebrew/recipe/view/343648/pirate-life-throwback

BU/GU ratio ? 0.84

Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid

Author:

cearum

Boil Size: 7.37 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 1.25

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: 11/23/2012 11:32 PM

Notes: Take two based on the notes given here: http://www.brewersfriend.com/forum/viewtopic.php?f=8&t=232&start=10#p1342

Author:

BoiseBrewBlog

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Suger

Priming Amount: N/A

Creation Date: 11/23/2013 6:05 PM

Notes: Home grown spontaneous Lacto
1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week.
Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.

Author:

Codewizard

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2020 7:18 AM

Notes:

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 3:15 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

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: 1/30/2012 10:46 PM

Notes: mash with .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda

based loosely on Boulevard Irish Ale

Author:

jimdubc

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2014 1:27 PM

Notes:

Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.

***Notes from my first brew of this recipe****

4 months in primary on yeast cake (no move to secondary, no problem)

FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's

Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish

The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.

Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.

Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.

Author:

beerismysavior

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2016 12:42 AM

Notes:

Author:

peterlambert

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 8:09 AM

Notes: