Homebrew Beer Recipes | Page 1989 | Browse 320,000+ at Brewer's Friend

Author:

hugoforte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 12/14/2016 3:26 PM

Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.

If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.

Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.

Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Author:

Gigantorus

Boil Size: 29.85 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2023 4:24 AM

Notes: STEPS / METHOD

1. Mash malts & rice hulls in 21 Litres of water for 70 mins at 67C and stir well regularly. Recirculate mash liquid with 4 or 5 jugs of liquid every 5mins. Add Crystal Malt with 30mins to go.

2. At end of mash time, raise temp to 77C and let sit for 10mins.

3. Once temp reaches 77C and has sat for 10mins, lift malt pipe out and Sparge grains with 15 Litres of hot water (77C) for 15 mins (approx). NEED 29 LITRES

4. STARTING AMOUNT IS 29 LITRES - BOIL FOR 90MINS.

5. Add Yeast Nutrient and Whirlfloc Tablet with 15mins to go in the boil.

6. Once boil is complete, Drain & strain wort into large pot and add Hops and stir well and leave for 20mins.

7. Then cool wort to around 25C in a sink full of ice & cold water

8. Then strain wort into Fermenter and stir well

9. Aerate well and add sanitised Tilt device

10. Sprinkle 1st & 2nd Nott. Ale Yeast

11. Cling Wrap FV and put Fermenter into fridge pre-set at 18C,

12. Ferment at 19C for 7 days.

13. Dry-hop with 100g hops on Day 8, and set temp to 21C for remaining days.

14. 2 days before bottling drop temp to 1.5C (cold crash).

Author:

Stubert

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

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: 11/16/2021 9:29 PM

Notes:

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:

CraftBeerBanter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

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: 8/14/2020 11:41 AM

Notes:

Author:

kjfst11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.35

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: 11/4/2019 3:20 AM

Notes:

Author:

Yeasty Boy

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2017 9:53 AM

Notes:

Author:

Tim

Boil Size: 450 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 90

Mash Thickness: N/A

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: 4/5/2017 10:54 AM

Notes: 23 oz coriander lightly cracked
23 oz bitter orange
77 grams chamomile

Bagged, steeped 10 minutes in whirlpool after flameout

Author:

Porksoda

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: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2017 11:28 PM

Notes: Dry hop in secondary for five days then transfer to rye whiskey barrel for ageing.

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 8:24 PM

Notes: alternate yeasts:

Author:

Christopher Alzati

Boil Size: 16.6667 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: 8/12/2011 2:17 PM

Notes:

Author:

canis187

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2016 4:55 PM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 3:52 AM

Notes: Wheat malt provides a crisp and mild malt backbone to an otherwise dry, yeast-forward beer. The addition of sugar helps to enhance the already dry and crisp mouthfeel.

The single ounce of Czech Saaz provides a mild herbal hoppiness, but due to its addition in a hopstand, it adds virtually no bitterness. As a result, the Lactobacillus in the Brettanomyces/Lactobacillus blend produces a notable acidity. While not as tart as a gueuze or a Berliner weisse, it's more sour than a typical saison.

Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.

The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).

The resulting beer should be dry, slightly sour, crisp, and pleasantly fruity. Expect acidity, lemon, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 47

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2015 1:15 PM

Notes:

Author:

rspence25

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 9:16 PM

Notes:

Author:

ardentmonk

Boil Size: 13.5 Gallons

Boil Time: 150

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 1.19

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2015 9:16 PM

Notes: 308g DME in 3L starter

1/25/16 update FG 1.013 so ABV is 5.7 after discounting the low ABV starter. Color is good
but there is a dryness to it,somewhat astringent. Doubt it is tannins, doubt that my batch sparge ph was high since it was RO water and the main mash was 5.4. Perhaps it is the pale chocolate malt or brown malt. It's young but I'm leaning toward the gypsum, which I may decrease next time, now to add some more chloride NaCl to my glass and see it's affect. Well the bitterness is still main stage but the body is rounder and so we'll see what age will give it. Is it possible the starter was too bitter? 15 min hops in that.

4/4/16 Excellent subtle nut brown, bitterness has faded, has improved since I decreased the carbonation to appropriate levels. I would leave out the brown malt next time and increase the other specialty malts & perhaps leave out the late hopping. I entered this into the state fair.

Author:

Larsen

Boil Size: 175 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 6:11 AM

Notes:

Author:

BouwerBrews

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 1:41 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: 1.05

Efficiency: 35

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: 5/14/2015 7:37 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: 1.5

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: 1/17/2015 1:19 AM

Notes: Yeast wash for Wyeast Farmhouse Ale 3726
Whirlflock tab - last 10 min.
Yeast nutrient - 1/2 tsp. last 10 of boil
Add 1 lb Belgian Candi Syrup last 5 min.