Homebrew Beer Recipes | Page 3244 | Browse 325,000+ at Brewer's Friend

Author:

Kaarlo

Boil Size: 20.5 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2019 5:01 PM

Notes: After boiling, kettle sour for 48 with Lallemand WildBrew Sour Pitch. After souring, rack into fermenter and add the saison yeast.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.148

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 24.52 psi

Creation Date: 2/17/2024 9:21 PM

Notes: Mash at 149 for 90 mins then boil for 90 mins.

Chill to 64 then pitch yeast. Let temp rise to 80 over the course of the week. It should finish after 1 week. Then carbonate to 4 vols and serve at 40-50f.

First made 2/18/24.

Did a 90 minute mash. Added 1 1/4 tsp gypsum to mash water and 11 grams of lactic acid to get ph to 5.19, as it started at 6.0.

Pre sparge gravity was 1054. Sparged with 1.1 gallons of 168 degree filtered water - did not make any additions as wanted to slightly raise mash ph.

The Saaz hips were only 2.8 aa so had to add more IBUs. Added 1 oz or Perle and .4 oz Sincoe to hit target 32 IBUss

Pre boil gravity 1075 after adding sugar. Ph was 5.21.

Post boil 1081. Chilled to 64 and added yeast starter.

Fermented at 64 for a day, then fraduuraised temp by a degree or two per day until it was 77 degrees. Fermentation was linear until 1034 then it stalled. I roused the yeast and it got going again. Had to rouse 3 or 4 more times to keep the gravity drop.

After 3 weeks in the fermenter the gravity stabilized at 1010 so put into keg. Chilled for 24 hours to 34 degrees then added CO2 to 20 psi . Lovely nose out of fermenter - like nectar. Palate was very complex with amazing length. As it was 77 degrees there was an alcohol taste, but subtle, along with good bitterness. It’s going to be a complex beer.

Author:

Pinetops

Boil Size: 6.42 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 68

Mash Thickness: 1.75

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: 5/4/2023 11:21 AM

Notes: Beech smoked barley is meant to be beechwood smoked malt (not a choice - curious)

Could try with Kveik since probably similar to traditional yeast that was used

Based on Right Proper Brewing’s version

Author:

Shenfield Shed

Boil Size: 26.87 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

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: 12/17/2021 1:26 PM

Notes:

Author:

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 22.7

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2021 10:49 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/30/2021 1:48 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: 12 Litres

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2.5

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: 1/10/2020 2:35 PM

Notes:

Author:

kdanc341

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 23.04 psi

Creation Date: 7/30/2019 8:58 PM

Notes: Mash at 67C for 1 hour. Boil for 60 minutes with pureed blackberries added at flame out, make sure to strain the puree through a strainer to prevent seeds from getting into the wort. Ferment at 18C for 3 days (Gravity around 1.012), add 3 lbs of blackberry increase ferment temperature to 23C to get saison spicyness.

Author:

junker_abra

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 13.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2019 10:32 AM

Notes:

Author:

C-vall

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 10:08 AM

Notes: mäskning 65 C 45 min 72 C 15 min
Kokning 60 min

Startvolym 31L

Author:

[cabeçafeita]

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 10/30/2018 2:57 PM

Notes:

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 5/2/2018 11:39 PM

Notes:

Author:

Gordorini

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2018 8:53 PM

Notes: Add
2 oz burton water salts in Mash
2 oz of yeast nutrient at 10 min
1 whirl floc at 10 min
2 vials Clarity Ferm when pitching yeast

Mash at 153 for 1 hour
Gently stir mash every 10 minutes or as required if using RIMS
For best results, ferment at 60º - 75ºF.
After gravity drops to 1.018 or less (about 4 days)
Crush up the dry hop pellets into a powder and add to fermenter
Allow to ferment and settle until action has virtually ceased and the beer has clarified.
Check gravity for 1.015 or less, and then transfer beer off dry hops in 5 - 7 days.
At this point, if you wish, you may add Grapefruit Essence to taste to step up the citrusy character in the finish of the beer. Typically use runs in the 1 - 4 oz. per 5 gallon range. Add strictly to taste.
Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.

Author:

Brews Brother

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2017 5:02 PM

Notes:

Author:

Dave_D_Gator

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.25

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: 12/20/2016 1:35 PM

Notes:

Author:

Ronaldo Quinto

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: cane sugar

Priming Amount: 2.5

Creation Date: 9/16/2016 7:48 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3.1

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: 5/12/2016 5:55 PM

Notes: Original gravity : 1040

Author:

LongHouseBrews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2016 3:15 AM

Notes:

Author:

DarkStar25074

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 2/29/2016 8:04 PM

Notes: