Homebrew Beer Recipes | Page 4910 | Browse 325,000+ at Brewer's Friend

Author:

Alemate

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

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: 2/16/2019 7:08 PM

Notes:

Author:

Bcparfitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.72 psi

Creation Date: 10/14/2022 6:43 PM

Notes:

Author:

Boil Size: 27.38 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 5.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/6/2022 4:30 PM

Notes: Jaega Wise p 142 adapted to fit Braumeister by substituting DME for Maris Otter keeping grain bill to 5.5Kg
SPLIT BATCH. Mixed/100% Brett
Cane sugar added to give fruity sherry notes (not in Jaega's recipe)
warm mash at 67 deg for more complex flavour
BUT https://www.homebrewtalk.com/threads/planning-brett-old-ale-questions.295429/ points out if you mash high and use a low attenuating yeast that increases the bret character.
Use Wyeast Old Ale Blend 9097-PC from Brew UK
Rack off to secondary fermentation vessels (s) after FG reached in Jaegers recipe and then inoculate with bret... ( but the wyeast 9097PC has already been added in this recipe..)
2ndry Ferment 6m
then add oak for a week
Then bottle with champagne yeast 2.3g/23Land sugar to get 2x vols CO2
Should continue to age in bottle with increasing pie cherry and sourness

For Other recipes see;
DK p162, Dave Line Gales Old Ale or Greene king Suffolk Strong Ale
See also https://learn.kegerator.com/old-ale/
and Mammoth Breweries recipe from Yeast website; https://wyeastlab.com/resource/old-ale-recipe/
NB amount of pale malt seems to be a typo.
“When I was first researching this style of beer, I wanted to get the barrel-aged flavor without the barrel. I chose malts that had a dark fruit flavor like raisins and plums to help bring out the funky brettanomyces cherry flavor. I aged this beer for 2 weeks after secondary fermentation to give the brett time to show through before crashing it. The main flavors I got out of this beer were plum with subtle cherry and good malt character, and I would recommend aging on 1 oz of French oak chips for 1-3 days before packaging to give it a barrel-aged feel. It was carbonated it low at 2 volumes to help give the cask/barrel-aged mouthfeel as well.”
-Travis Wellentin

Use Wyeast Old Ale Blend 9097-PC from Brew UK
097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age.

Istead of 9097 use Wyeast Lambicus 5562 and
Wyeast Irish 1084 ;Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C).
Mash low (given we are adding lots of Bret and Ferment high to give esters

Author:

elitecrisp

Boil Size: 6.94 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

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: 8/21/2022 4:34 PM

Notes:

Author:

Luck2Bob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 36 ° F

Priming Method: dextrose

Priming Amount: 5.2 oz

Creation Date: 11/24/2021 8:34 PM

Notes:

Author:

Gulating Tromsø

Boil Size: 34.5 Litres

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2021 10:38 AM

Notes: Overall Impression:
A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes dry.

Aroma:
Complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation.
Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor:
Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisin-like flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Comments:
Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (or refermented in the bottle).
History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Characteristic Ingredients:
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).

Style Comparison:
Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.

Vital Statistics:
OG: 1.062 – 1.075
FG: 1.008 – 1.018
IBUs: 15 – 25
SRM: 10 – 17
ABV: 6.0 – 7.6%

Commercial Examples:
Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel

Tags:
high-strength, amber-color, top-fermented, western-Europe, traditional-style, malty

Author:

Boil Size: 50 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/23/2020 3:52 PM

Notes:

Author:

ATGANI Brewing Concern

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2020 9:38 AM

Notes:

Author:

briancthayer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2020 7:49 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.6 oz

Creation Date: 12/11/2019 3:11 AM

Notes: Cherries: Steep cherries in 2L (2qts) of first wort runnings for 30min. Strain out the cherries and add the cherry wort to the main wort at the end of the boil.

Author:

RDC4687

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

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: 4/1/2014 2:40 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 12/10/2018 1:29 AM

Notes: Starter 250billion cells of yeast suggested.

Author:

Beermuda Triangle Brewing Co

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 8:42 AM

Notes:

Author:

Steve Licht

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 2:19 PM

Notes: Columbus & Simcoe! Classic. Bold. Big. You´re a fighter, you´re a lover
You´re strong and you recover, Hello DETROIT.

This one is wonderfully punchy yet juicy - a new age Double IPA enveloped in a familiar sense of aroma and flavor. We experience heavily citric flavors and aromas, most notably ruby red grapefruit, in a concise and distinctive presentation. A tight yet soft effervescence dissolves on the palate giving life to a proper and refreshing bitterness. Think Madison at Brush street, before walking into the stadium. It's a beer that - for me - hopes to evoke thoughts on life and serves as a reminder that joyful everyday moments should never be taken for granted. Cheers!

Author:

Jonty76

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 5:42 PM

Notes:

Author:

dtwhite

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 8:10 PM

Notes: high winds = high boiloff

Author:

gllyons

Boil Size: 5.8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 5:17 PM

Notes:

Author:

dtwhite

Boil Size: 8 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: 11/27/2016 5:42 PM

Notes: Dregs:
oude Gueuze Boon Black Label
2015? Libertine Framboise
2016 Libertine Soccer Mom
Prairie 4th Anniversary Ginger Sour
Kyle's 2016 Lambic
Kyle's 2016 Raspberry
2015 Annual Lambic

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 9/11/2015 3:58 PM

Notes:

Author:

kjg3

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 5/25/2015 1:48 AM

Notes: