Homebrew Beer Recipes | Page 1796 | Browse 325,000+ at Brewer's Friend

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

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: 2/19/2016 1:59 AM

Notes:

Author:

Brian Miller

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 0.84 psi

Creation Date: 4/16/2021 10:18 PM

Notes:

Author:

joelbartlett

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.222

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5 0z

Creation Date: 1/25/2021 3:40 AM

Notes: MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK
6 Ibs. (2.7 kg.) English amber dried malt extract
1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt
3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs. (2.3 kg.) Total grains
4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes
(bittering)
2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes
(flavor/aroma)
1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼ tsp. Irish moss
¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming
a keg.
Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing.
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.)
of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the
temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of
boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold
for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and
sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3
gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full
and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor
hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then
separate or strain out and sparge hops, and direct the hot wort into a sanitized
fermenter to which 2 gallons (7.6 1.) of cold water have been added. If
necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size.
Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active
yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a
secondary fermenter and age for one month, preferably at about 70 degrees F (21
C).
When secondary aging is complete, prime with sugar, bottle or keg. Let
condition at temperatures above 60 degrees F (15.5 C) until clear and
carbonated.

Author:

Jpo

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.25

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: 1/19/2019 7:54 PM

Notes: Use yeast cultured from Allagash White, as it is the house strain.

Mixed with fresh Tripel after bourbon barrel aging to taste.

Recipe still needs water chemistry added.

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72.8

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: 1/6/2018 3:23 AM

Notes: What do you get when you brew a dark saison with rye, several kinds of wheat and honey? A dark "bière de miel," of course. I mean, it seemed pretty obvious to me. Sit down and get educated. Seriously, this isn't too complicated. We're not pioneers, we just like ruining good things.

Pat and I unabashedly love dark saisons. Considering we're both awful people, this should come as no surprise. Regardless, the intrigue level of this style is nearly unparalleled considering the insanely tiny quantity of commercial examples of it that have been brewed, and we usually think they're interesting. Unlike the black IPA, which has actually become a codified style (for whatever stupid reason), the dark saison is forever a mysterious, roguish beast lurking on the elusive yet surprisingly-coherent corners of spice, roast and herbaceousness.

And then we go and add honey and mess up the whole balance. What monsters we must be.

————————

Malts: Pilsner, white wheat, midnight wheat, rye, Carafa II
———
Hops: Sterling, Hallertau mf., Strisselspalt
———
Yeast: WLP566 (Belgian Saison II)
———
Other ingredients: Honey

————————

2/3/18: Finally bottled this one today. That makes this about a three week primary, which kinda follows the idea that saisons and farmhouse-style ales take longer to ferment and typically like higher temps.

It tastes great from the sample we took to check final gravity, though. A couple weeks ago, it was tasting a little sulfuric and too yeasty, but those elements seem to have cleared out. What we ended up with is pretty much exactly what I envisioned when the idea first came into my head. Strong spice elements from the rye and yeast, along with some clove-like phenols due to the 4VG/ferulic rest we opted to include in the mash. Slight sweetness in the mid palate which combines nicely with a roasty note and slight herbal hoppy note in the finish of each small sip. Can't wait to try it once it's fully conditioned and carbonated. I think we have another successful experimental recipe under our belts.

2/21/18: Alright, I first had a fully-conditioned bottle of this the other day (2/17 to be exact) and it really hasn't changed at all so let's just call this 100% complete.

Pours a deep brown color. There are some lowlights if this is held up the direct light, but since it's mostly opaque (unfiltered and bottle-conditioned), I can't really tell if we nailed the SRM we wanted or not... I bet we did, though, if the garnet color towards the bottom of my glass is any indication. A nice one-finger of head builds up, a sort of khaki color with anonymous wispy lace as it sips. Hazy, obscure surface. Looks pretty great.

So, the intention of this beer was obviously to make a dark farmhouse ale first and a "honey beer" second... in fact, "bières de miel" are not typically supposed to be sweet, as one would assume, since the honey is fermented out, leaving only suggestions of its application in the final product. Therefore, just saying this was "brewed with honey" seems almost like a mischaracterization of the entire aim. We used two different kinds of honey (wildflower and buckwheat) to achieve a balance between the spice, rustic and floral notes we wanted to come across in the final product.

Strong spice notes and rustic elements really come out upon my first few sniffs. Since both Pat and I really love rye, we thought we could utilize its uniqueness well in this recipe. I'm surprised it's as apparent in the nose as it is, given that it's less than 10% of the grist, but the clove also comes out a lot. We utilized a 4VG rest to better bring out the natural clove resultant from the yeast we chose, and it seems to have worked very well. There are some light notes of molasses, brown bread, herbal hops and honeyed toast in here as well.

The profile has a solid foundation of roasty malts and toasted bread, before lingering honey and grassy hops finish out each sip. Interesting spice notes give way to a snappy, light bitterness. The body is rather rich and, given that this is in the low-mid 8% realm, that fullness makes a lot of sense. The finish, however, is almost drier than expected, though it does retain a kiss of sweetness, almost like a parting gift from the honey. I really like this recipe and hope we can return to it and dial it in slightly at some point. It is nearly "commercial-level" in execution, already, though, and I think this recipe-handling speaks of our accomplishments as homebrewers. It goes without saying, then, that I'm proud of this beer.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 8:14 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 4:31 PM

Notes:

Author:

illew6@hotmail.com

Boil Size: 17 Litres

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: Sugardrops

Priming Amount: 1,5 st per 75cl flaska.

Creation Date: 1/24/2016 9:16 AM

Notes: 1 vaniljstång i koket.
1 Vaniljstång i jäskärl.

Author:

The Blind Bard

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 73

Mash Thickness: 1.25

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: 11/4/2015 2:15 AM

Notes: Hit 1.078 OG, overshot volume. initially overshot mash temp but cooled down with cold water to 149/150 F.

Author:

Boil Size: 3 Gallons

Boil Time: 105

Boil Gravity: 1.133

Efficiency: 70

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: 10/24/2015 2:46 AM

Notes:

Author:

Boil Size: 5.27 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 1.33

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: 10/7/2015 1:08 AM

Notes:

Author:

Reichert

Boil Size: 7.31 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

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: 4/25/2015 6:28 PM

Notes:

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 2:58 PM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 85

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: 11/4/2015 12:38 AM

Notes: Used saf 05 because that is what I had. An English ale yeast probably would have been more appropriate.

Author:

mikebanyai

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 2/16/2014 12:26 PM

Notes: Recipie from Homebrewtalk.com, thread started 10/26/07 called "Centenial Blond simple 4% all grain 5& 10 gal, had 3/4 million views and more then 3000 comments, possibly it also was in Popular Mechanics

subbed out Weyermann Melanodin for Vienna as I had no Vienna, may have made it darker, temp was supposed to be 152 but may have been closer to 154 according to one thermometer

brewed 2/16/14 8pm

og at 3 gal 1042 post boil seemed more like
1050

whirlefloc and irish moss last 10 min

Racked to secondary carboy 2/22/14
FG 1012

Bottled 3/1/14 FG 1010

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.4

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: 5/13/2017 5:45 AM

Notes: Dilute to gravity < 1.029 pre-boil. Target OG 1.031.

No hops in boil. Dry hop if desired. Possibilities for refermentation with fruit?

Fermentation: cool wort to 68°F and pitch yeast. Allow fermentation temperature to rise freely. Possible open fermentation?

Author:

Chris.nukem

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 3

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: 6/21/2015 2:28 AM

Notes: Søndag 15. november / cc tirs 1/12/tappet 5/12 lør
1,041/1,013

Mesk 68 grader
SG målt til 1,014 26/11 Torsdag
SG målt til 1,013 28/11 Lørdag

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2019 7:34 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 1.25

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: 6/24/2020 12:35 AM

Notes:

Author:

hoob42

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 6:40 AM

Notes: