Homebrew Beer Recipes | Page 1987 | Browse 325,000+ at Brewer's Friend

Author:

Trip-P Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 8/21/2017 4:38 PM

Notes: Pineapple concentrate added into secondary once primary fermentation has ended.

Author:

mzbirch

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.012

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/9/2023 12:53 AM

Notes: https://learn.kegerator.com/sahti/

Historically...

- barley, supplementing with rye and/or oats;
- yarrow, bog myrtle, caraway, and other herbs were often used in its flavoring;
- traditionally brewed with minimal, if any, boil (= little hop)
- filtered through a bed of straw and juniper branches layered along the bottom of a kuurna — a carved wooden trough with a plugged bunghole at the bottom
- small amount of hops were added to either the mash or as part of the filter bed

- To build your grain bill, start with a base 80 to 90 percent either English pale ale or Pilsner malt.
Munich malt is found in many Sahti recipes and can make up from 10 to 20 percent of the remaining grain. Use rye in amounts up of 5-10% — though it can make up as much 40% — and a small percentage of malted and/or flaked wheat, or flaked oats could also be included.
- Whether you use hops or not is going to be up to your own preferences, and likely something you will want to experiment with. But remember, the bulk of the aroma and flavor in a Sahti should come from the Juniper branches and berries. When hops were used, they were added as part of the sparge filter or directly to the mash, which was sometimes boiled for a short time as a last step. In this way, hops could have imparted slight aroma and possibly a little flavor, but very little bitterness.
- Stick to low-alpha hop varieties and those of a more earthy/spicy quality. European hops are going to be recommended and should be a nice complement to the juniper. A few good varieties to choose from include:
German Noble Hops — Saaz, Tettnang, Hallertauer Mittelfrüh
English Hops — Fuggle, East Kent Goldings, Challenger
- Often, brewing water was heated with juniper branches to impart even more juniper flavors.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.7

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: 12/2/2021 4:56 PM

Notes:

Author:

BarbarianBrewer

Boil Size: 9.57 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 4.2 oz

Creation Date: 11/10/2021 6:26 PM

Notes: Dec 2021:
Taste was fantastic. Very close to Spotted Cow. Head was white, thick, small bubbles. Carbonation was on the upper end. Very clear, just a touch of haze.

Tweaks: Maybe shift 1/2 pound flaked barley to corn? Needed just a little more corn/malty flavor

Nov 2021
- Replaced 5 minute Willamette with Mt. Hood
- Increased boil hop to account for lower IBU on hop package

Original: https://www.brewersfriend.com/homebrew/recipe/view/672/spotted-clown-new-glarus-spotted-cow-clone-
New Glarus Spotted Cow clone

Author's Notes (abbreviated):
-Mash in the 152 to 154 range for a bit
of body.You do not want the beer too thin.
-Yeast: ...consensus is,it is a Kolsch yeast
either Wyeast 2565 or WLP 029.
-Ferment at 58-60 degrees with Wyeast 2565
or 62-65 with WLP 029
-... used Mt.Hood for flavoring (.5) and aroma (.5)
I think the domestic hops are closer to
the original flavor. -enjoy-

Author:

DanMart

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 81

Mash Thickness: 1.96

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 6/26/2021 5:32 AM

Notes:

Author:

DCBrew

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/17/2021 9:45 AM

Notes: Performed single decoction of one third mash, 72 for 10, boil for 10.

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 7/30/2020 5:02 PM

Notes: This Belgian Blonde tastes as if it were brewed by an all-grain method.

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this Belgian Blonde is $1.94. The cost per 20oz beer, with all equipment in this description, is $5.67 at a total cost of $181.50 (tax not included).

*The bottles are on Amazon. Search Plastic Beer Bottles.
*You may use tap water and/or modify the water profile.

Additional costs include:

$24.57 An inexpensive Amazon stainless kettle from India
$26.97 A 6.5 Gallon Bottling & Siphonless Fermentation Bucket from Northern Brewer with the Spigot: Fermenter's Favorites Bottling Spigot for Bottling Bucket and with the Lid: Grommeted Lid (Drilled)
$8.99 20ft 3/8" ID Siphon Hose
$4.99 Fermenter's Favorites® Spring Tip Bottle Filler
$16.00 Five Star - Star San - 16 Ounce - Brew Sanitizer High Foaming Acid Anionic

For a fermentation airlock, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spiggot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling. Primary fermentation ambient temperature is about 68f. Allow the yeast to ferment up to whatever temperature it prefers.

To bottle your beer, precondition each sanitized 16oz bottle with 1 Northern Brewer Fizz Drop. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 14 and 21 days. 17.5 is usually a safe number of days to allow carbonation to build.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.

"Superior phenolics, poor flocculation
2 years ago
Given that I am the person who originally cultivated this yeast from van Steenberge Gulden Draak and gave it to Chris White in about 1996, I am prejudiced.

This is my "go to" Belgian yeast with lovely phenolics and does not produce hardly any banana when fermented very warm. When I was propagating it, it was a much poorer flocculator than after Chris cleaned it up. It is still not a very good flocculator. However, it produces a lovely aromatic character and clovey phenolic taste with much spicy complexity. It is not exceptionally tolerant of high gravity wort, so if you plan on making a beer with an OG of over 1.080, you need to grow it up in a couple of batches of beer first. I have successfully fermented a 1.122 wort down to 1.024, but only with a huge amount of yeast slurry from two previous batches. Belgian Golden Strong made with this yeast was awarded a Gold in 2001 and 2002 in NHC First Round and a Silver at NHC final round in 2002. And, a Belgian Dark Strong brewed that same year, continued to get better with age for the next 12 years, but sadly is all gone.

I LOVE THIS YEAST!!!!!!" - DION · Reviewed on morebeer.com

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.4 oz

Creation Date: 10/1/2019 12:02 AM

Notes: This beer should have a slight cidery character from the cane sugar, that's by design. It is also more hoppy than most American Cream Ale's more along the lines of an English Bitter. The specific hops are not critical, but I always use one high-alpha hop in conjunction with a finishing hop.

I put this into growlers with a low CO2 rate about 1.5 volumes which works out to 1/2 Tbsp cane sugar per 64oz growler to keep them from exploding. After a week or two they are ready.

Quick, cheap, easy to make and easy to drink. Its my table beer.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 4/9/2019 12:43 AM

Notes:

Author:

RGKendall

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 10/29/2017 4:45 PM

Notes:

Author:

John Guisto

Boil Size: 11.65 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/15/2013 6:49 PM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:36 PM

Notes: Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 1oz. Perle 7.8% AAU hops (@60 minutes)
Add 1oz. Cascade 5.6% AAU hops (@15 minutes)
Add 1oz. Cascade 5.6% AAU hops (@5 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs California Ale Yeast
Add 4oz. priming sugar at bottling

Author:

MikeM1017

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 12:49 PM

Notes:

Author:

BAMacPherson

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.2

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 1:24 AM

Notes:

Author:

Wazza

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2015 8:09 PM

Notes: re-brew of last year's Milk Stout which received 79/100 at last year's Craft Beer awards and 'best milk stout' of the day.

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 11:08 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 133 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 12:49 PM

Notes: 3 rør WLP 029 + 2 liter starter

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Corn sugar

Priming Amount: 77.4g

Creation Date: 4/23/2015 8:55 PM

Notes:

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 2:56 AM

Notes:

Author:

paulroys

Boil Size: 496 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

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: 1/7/2015 7:40 PM

Notes: