Homebrew Beer Recipes | Page 2342 | Browse 315,000+ at Brewer's Friend

Author:

Stupid Dog Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 1/6/2018 2:49 AM

Notes:

Author:

Vulpine Brewing Co.

Boil Size: 7.42 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 4/27/2024 5:01 PM

Notes:

Author:

Boil Size: 6.28 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2023 6:14 PM

Notes:

Author:

Old skewl

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/9/2022 6:00 PM

Notes: 7.25 gal distilled water

OG 1.056

Author:

banjo boys brew

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 77.81

Mash Thickness: 1.3

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: 3/19/2022 2:47 PM

Notes: Servomyces 10 min

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 64

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: 1/18/2022 3:36 PM

Notes: ====================
4/10/22
final adjustments. going to get new yeast so probably lower attenuation so bumping up grain bill a little bit. subbing saaz in for hallertau mitelfruh flavoring hoping to achieve that faint lemon woodey taste that hardywood singel has.

running on tap water like before.

====================
1/18/2022
adjustments for 2022 batch, hoping to send to NHC...

adding back in the 0.5lb carapils, reducing base malt to get under 7%.

specifying G40 equipment and adjusting for 8gal/6gal/5.5gal volumes. a little nervous about relying on 75% efficiency again and the 89% attenuation??

should consider doing water profile...

should consider doing 10 gallons....? with 1.5 or even 1.0 qt/lb i should be able to mash the whole thing in the G40...

====================
2/4/2021
Updating recipe.

yeast : The original 1214 pouch did not show any swelling, pitched anyway, still no activity 48 hours later. emergency pitched reused 3787 from fridge mightve been 18 months old tbh. fermentation took off and fermented to low 1005 FG making this 7.2%

hops: i couldnt get tradition so i settled for mittelfruh.

taste test / comparison with hardywood : color is nearly identical, even the carbonation level is pretty similar, and the murkiness. i was hoping mine to clear out a little but it is the same vaguely medium clarity as singel. the aroma is very similar, although singel has more of a tart bright lemoney and faint woodey smell. i suspect that must be from finishing hops. i thought mine might be too belgianey yeastey but its not really any "louder" than singel. need to find some belgian appropriate noble hops for flavoring and amp it up a bit and we may be in business.

i think what we are looking for here is saaz hops. they are supposed to be citrus spicy and woody. i think those will be spot on for the next brew.

also singel has more head and retention. could add some carafoam or carapils for that.

i think theres some coriander in this singel too. idk. i wouldnt want to take mine there but we could dial up the fermentation temperature to see if it maybe comes off from the yeast.
====================
1/13/21
Brew Day
Measured 1060 OG on 5 gallons in fermentor for 75g efficiency.
====================
11/27/2020
taking some notes from mad fermentationalist https://www.themadfermentationist.com/2011/07/belgian-single-recipe-with-brett.html

adding acid malt for pH. probably should start with distilled and adjust eek still could. changing to hallertau german tradition. changing to 1214. should be ok to use later in tripel or golden strong?
====================
6/3/2020 brew day
Removed 0.5 dextrine carapils bc dont have it on hand. Still rolling with it at 6.2%. downgrade eff to 65....update : OG 1061 so actual eff 67%

====================
5.7.2020
Removing 2nd hallertau and ekg additions for simplicity. Ref https://byo.com/article/belgian-blond-style-profile/

Planning to reuse yeast for other heavier Belgian styles so I'm starting with wy 3787

====================
2020 belgian blonde

trying this again, after failed COTU (not a great effort). Copying recipe from that although it was only 2row. I think i might be able to get closer.

changing :
* 2row back to pilsner
* reducing pilsner a little to land around 6.5%
* reducing efficiency from 72 to 69
* changing T-58 back to WY1214 (originally used with trustmonkey)
* this time be sure to boil 90 minutes (trustmonkey was only 60)

=====================
COTU belgian blonde
update jan 2019
Update they probably meant the wort was 1055 preboil. After brew day the OG was 1065 so in taking a little of the cane sugar out of the recipe (haven't added it yet)

copied from 2016 trustmonkey recipe. that batch turned out bad but im blaming the yeast / fermentation on it. will be getting mystery wort from center of the universe for a contest. the brewery says it will be 100% 2 row at 14 plato which is 1057 so this recipe lines up with that being that i could add the cane sugar. (i really dont want to have to add any DME). of course, this is a malty beer so i would be at the mercy of whatever malt bill they use for most of the flavor. might be fun to do it this way instead of covering it up with hops etc.

also im changing out the WY1214 for Safale T-58 to coincide with another ongoing experiment....should be fine...

============================
copied from 2015's blinde recipe. came out with 5 gallons exactly but was under on gravity - 1.044 (without the sugar), wanted to hit 1.051. By chance I have some Pilsen LME so I will add enough to add 7 pts. Wort has been chilling for one day while yeast starter....starts. Adding the LME and pitching tonight (night after brew night)

Author:

MeemoNZ

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: 3.2

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: 11/20/2021 8:47 PM

Notes:

Author:

Mino Brewer

Boil Size: 60 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2018 5:37 AM

Notes:

Author:

Tom's Brewery

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2018 3:06 AM

Notes:

Author:

Bob54

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Corn sugar

Priming Amount: 2.87 oz

Creation Date: 8/20/2018 8:08 PM

Notes:

Author:

IBT

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

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: 4/24/2014 7:53 AM

Notes:

Author:

Jemassey9

Boil Size: 165 Gallons

Boil Time: 60

Boil Gravity: 15.1

Efficiency: 83.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2017 11:38 PM

Notes:

Author:

samsa

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2017 4:18 AM

Notes: 1 bardak bebe bisküvisi kaynatma son 10 dakika

30.10.2017
80 gr. Cascade Dry hop ile birlikte 20 gr. ardıç tohumu ve 10 gr. Hatmi çiçeği çayı eklendi. Ardıç tohumunu öğüttüm.

03.11.2017
Fıçıya aktardım.

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 2.7

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: 5/18/2017 7:31 PM

Notes: Ferment 72 F = 22 C

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: force carb

Priming Amount: 25 psi for 24 hours

Creation Date: 4/12/2017 5:35 PM

Notes: Ferment for 10 days then rack to secondary. Spread out pecans on aluminum foil/roasting tray. Set oven temp to 300 degrees and timer for 20 minutes. Add to secondary and let rest for 7 days. Cold crash to 40 degrees, then transfer to keg and force carb.

Author:

thefoxmancometh

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/12/2017 10:20 PM

Notes: -not sure how to measure sugar contribution of pre-sweetened coconut, so won't really be sure of efficiency; going to just not consider it.

-April 2017 version came in at OG = 1.022 (need to check). Not sure why under-attenuated per expectation here, but that's consistent with past batches. Thus ABV = 5.8.
-Mouth feel (of April batch) is creamy and delicious, perfect as far as what I wanted.
-Bitterness is too high (still April batch), going to adjust next year)

Author:

Der_Bitburg_Chef

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 9:16 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.1

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: 9/6/2016 8:27 AM

Notes: Ok. 16 BLG

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 2:42 PM

Notes: I don't have the equipment to lager, so this is my attempt at an ale-style Marzen in honor of Oktoberfest.

Author:

fritte

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 1/13/2016 4:27 PM

Notes: