Homebrew Beer Recipes | Page 3159 | Browse 325,000+ at Brewer's Friend

Author:

Cleaver

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2019 9:41 AM

Notes: 7 lbs OiO 2-row
7 lbs. La Quebecoise Malt - Canada Malting Co.

Wort put in fermentor's from witbeer

kegged one on march 31
gelatin April 1

Author:

Scotia

Boil Size: 75 Litres

Boil Time: 240

Boil Gravity: 1.047

Efficiency: 74.7

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2023 10:24 PM

Notes: Coldbrew 4 kilos perla negra. 12 litros de agua. se sube el ph a 5.4 agregando 20 gramos de bicarbonato de sodio.

Densidad coldbrew 1075
Ph. 5.4

500 gramos cascarilla de cacao en macerado
500 en hervor

Ph post hervor 4.9

=(15/03)= 2 kilos de frambuesas al día 11 de fermentación. 3 gramos mas de levadura. densidad 1026.
densidad de frambuesa 1050.
36 litros. 3 bares. 10 min. 30 seg. 0 grados

Author:

Trizzle

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2022 4:52 PM

Notes:

Author:

nisman

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.073

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: 6/30/2021 4:01 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 53

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: 4/26/2021 6:37 PM

Notes: ===============================
1/6/2021
measured FG of 1.003 back in august and again today....??? changing the attenuation from 83 to 96 to get proper FG not sure if that is the way to do that or not..

honey really fermented away and dried it out. Doesnt taste dry though, or too thin bodied, tastes pretty sweet actually. body i think is appropriate for tripel. abv is a little high. hoping it doesnt taste too much like mead. maybe a tad too much oak. it was oaked twice, did not take notes....soaked oak cubes on vodka to avoid too much bourbon flavor. wasnt oakey enough so i removed the cubes and added a fresh charge for a month or so.

beer is delicious!
===============================
8/6/2021
just added the sugars last night. i started with 1/2 gallon water and added 1lb dme and 2lb honey. Not sure the total volume of all that, should i just use 1/2 gallon? making the batch 4.25 gallons and 9.86% or estimate it at 4.5 gallons making it 9.32%? I guess I should just look on the fermenter to see how much total volume i have at the moment....

===============================
8/4/2021
brew day. decided to go light on volume so to account for the the honey and DME mix i will add later. came out with about 5 gallons post boil but surprisingly less than 4 in the fermentor. efficiency was about 52% with just my grain. 5.66pH (meter might be broken). tap water, forgot the phosphoric acid. double crush. idk. attempted to ressurect some trappist high gravity from january which i think i used on the single. made the starter last night, doesnt appear to have any activity so far. went ahead and pitched it when the wort was down to temp.

now im adjusting the recipe to account for the additional volume and honey and dme. this means i will need to try to add about 0.9 gallon of dme/honey wort to the beer at some point later this week to end up with 9.11% beer. or i could do an even gallon for an 8.8% brew....

===============================
6/30/2021
finalizing recipe. subbing 60 min styrian golding for some warrior. Just thinking might need more bitterness balance so aiming for about 40IBU on the higher end of tripel.

bumping 5 min addition from .5oz to 1.

===============================
4/26/2021
reformulating 2019's tripel play into this honey oak tripel. added honey malt and replaced candi sugar with honey. removed 2 row for all pilsner. did not change hops - need to determine if more needed (probably - we've gone up from 7 to 9% abv) also need to deal with water - maybe just use tap and adjust pH. will add oak to secondary, be careful not to overdo it. prob soak in vodka instead of bourbon. bottle condition.
===============================
8/15/19. this came out a bit darker than I expected, deep golden / orange; i didnt pay attention to the SRM of the specialty malts; but this is an acceptable color for the style.

next time i would like to aim for light, yellow color. Could consider using only pilsner malt and candi. Byo mayjune2012 suggesting 80/20, consider using table sugar. Store candi not traditional and more $$. Step mash 140 for 45 the step to 152 for 20 then mash out. Pitch 75% yeast count than normal for proper spicy esters

also the bottles were slightly undercarbonated at first but i think overall ok (ideally would be slightly more). Took a while to get to full carbonation
=====================================
7/23/19. Measured FG 1.010 so adjusting attenuation up to reflect. This will be about 8%. Need to reevaluate mash temp and time.

I cant believe I didnt take any notes on this prior to now...

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 16.5

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2021 10:36 PM

Notes:

Author:

spfohl

Boil Size: 3.5 Gallons

Boil Time: 80

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2020 3:48 PM

Notes: Based on Alec Mulls' recipe: https://byo.com/article/brewing-doppelbock-tips-from-the-pros/

Briess Caramel Munich: https://www.morebeer.com/products/briess-caramel-munich-60-malt.html

Briess Bonlander Munich: https://www.morebeer.com/products/briess-bonlander-munich-malt.html

Viking Pilsner: https://www.morebeer.com/products/viking-pilsner-malt.html

Lutra Kveik: https://www.morebeer.com/products/omega-yeast-lutra-kveik.html

Author:

tracyk

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.15

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2020 12:19 PM

Notes: Add yeast nutrients (Fermaid K) 1 tsp each at different steps. (1.085,1.060).

Blackberries are in the form of juice after they have been run through a juicer. I started with 12lbs which I got 1 gallon of juice. This takes the seeds out of it which might add tannins.

Author:

Douglouse203

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.207

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2020 5:00 PM

Notes: 50% of rice is red yest rice, all 3 pounds boiled in ~2 gallons of water until basically dissolved and added as strike water.

Author:

Todd Cogswell

Boil Size: 7.09 Gallons

Boil Time: 45

Boil Gravity: 1.073

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/19/2020 2:10 AM

Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add the Lactic Acid to a ph of 4.5...Add the Mango Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time then at flameout add the Coriander, Salt and chill to 65F

Intel on Founders Mas Agave:
OG: 1.095
FG: 1.017
PH: 3.47
TDS: 2600 ppm

Author:

peterj

Boil Size: 5.25 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.579

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: 11/14/2013 7:40 PM

Notes:

Author:

Pivo Vino Bru

Boil Size: 74 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

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: 6/10/2018 1:18 AM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2017 2:26 PM

Notes: New Belgium's La Folie, intended for solera program. New Belgium's recipe for Oscar (base beer of La Folie) gleaned from interviews, NBB's website, and includes lager yeast at warmer temp.

Pre-acidify wort with lactic acid.

Author:

TüGinger

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2017 12:45 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 8/30/2016 5:19 PM

Notes:

Author:

aglazebrook

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 3.2 oz

Creation Date: 3/14/2016 5:01 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: 1.13

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: 3/11/2016 8:23 PM

Notes: 2 Packs of yeast - rehydrated ~ 220 billion cells
Cooling the wort to 55 and letting it come up to hopefully not much more than 70 for at least 3 weeks is the plan.

Pre-boil 1.075

Author:

Taranis

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 9:25 PM

Notes:

Author:

hawks86

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.33

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: 10/11/2015 6:26 PM

Notes: Rack 1 gal to Vanilla Beans
Rack 1 gal to PB2
Rack 1 gal to Coffee

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 4/4/2015 1:52 PM

Notes: