Homebrew Beer Recipes | Page 560 | Browse 310,000+ at Brewer's Friend

Author:

Overman Beer

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2019 7:22 PM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 4/8/2014 8:02 PM

Notes: Yeast: Wyeast 3711 highly aromatic, peppery, spicy and fruity. I've heard online that citrus dominates. Enhances the use of aroma hops. Silky and rich (and dry?) mouthfeel from high attenuation.

Malts: Will use some Pilsen malt (not traditionally the biggest fan) to appease the style but will mix it with some light malt extract. Honey notes and pronounced maltiness from the abbey malt which will add complexity normally associated with Belgian ales. Carafoam for more body and head retention.

Hops: I would like the hops to be fruity and have citrus notes but I don't want it to clash with the yeast.

Centennial (60/40/0) Clean bittering. Floral and citrus aroma.

Amarillo (40/15/0) Floral and citrus.

Galaxy (Dry Hop) Citrus and passionfruit. Aroma quite intense at first, but mellows with age.

Brew day: May 4, 2014. Steeped 0.5 lbs of carafoam and 0.5 lbs of abbey malt for 30 minutes @ 74C.

I didn't see the late addition option in the fermentables section so I didn't incorporate it into my IBU calculation. I had originally shot for 25 IBUs...now I have 57. Oy vay. However, the calculation is based on adding the extract in the last 10 minutes. Mine was added more like 15 minutes, so the 57 IBU is more of a maximum. I still plan on dry hopping with 2 oz of Galaxy, but hopefully this isn't a hop bomb Saison. Now it doesn't fit BJCP guidelines, oh well! La Saison d'Oppy Amour.

Signs of fermentation 12 hours after pitching!

05/16: measured FG @ 1.012 - exactly where I want it! Took a sample and initial thoughts are that it has a spicy aroma and taste with a dry and bitter after taste. Hopefully dry hopping with 2 oz of galaxy hops for 10 days will impart some fruitiness to the aroma.

Took another sample on 05/29 and it tasted super sour. Maybe from all the citrus-y yeast and hops, especially the Galaxy in the dry hop? Hopefully it isnt an infection.

Bottling day: 06/03. Assuming 4.4 gallons to be bottled. Current temp of 23.2 degrees celsius. I did cold crash, but not for long, and it only got down to 16/17 degrees, so ill drop to 21. Shooting for 3.0 volumes of c02. Boil 5.13 oz of corn sugar.

Overall expectations: The first bottles will be overly citrusy, perhaps too much so, since the yeast is aroma-inducing. Suggest aging for a while to mellow out if the citrus/floral is too intense.

Sample on 06/13: First taste after a week in bottle and 24 hours in fridge. Overly sour and bitter, but this is not a bad thing. I like it. Michelle loves it. Very sour/citrus on the nose. Sharp, up-front bitter notes when tasting. Hopefully mellows well with time.

06/26: 3 weeks in bottles. Zero head. Could be dirty glass. Citrus aroma has subdued, but still present in taste. Tastes warmer (more alcohol) now.

A French-style Saison with large hints of fruit, including citrus and passionfruit, that makes this an easy-drinking beer. Perfect for those hot summer days.

08/07: 3rd last bottle - woah, foam immediately gushed out of the bottle as soon as I opened it. Bizarre. The others weren't overcarbed. I realllly need to mix the priming sugar with the beer next time I bottle. I can't think of another explanation. It's hard to taste anything other than the prickliness of the carbonation. Still rather spicy. At least its alcohol.

Author:

H & H Brewing

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 0.8

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: 8/11/2017 8:22 PM

Notes: Listed as a single step infusion. This recipes amounts were doubled to create a 10 gal batch. Original recipe was for 5 gal batch. (see link in author of recipe at top)

Strike/Dough in listed at 165 deg F - Duration 5 minutes
Rest at 152 deg F at 60 minutes.
no notes on when to add hops.

ALSO NOTE THAT THIS RECIPE WAS LISTED WITH HIS EFFICIENCY AT 65.5%.

Author:

cessna45

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.9

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: 2/18/2015 3:23 PM

Notes: Lactose at 10 mins
21 days at 20C

Author:

JUAN LOPEZ

Boil Size: 48 Litres

Boil Time: 75

Boil Gravity: 1.076

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: 8/20/2015 10:20 PM

Notes: Procedimiento

Maceración a 65 por 60 min. Mash Out 76 C 20 min. Lavado de grano a 76 C por 15 min.

Fermentación por 7 días a 18 C. Segunda Fermentación y Dry Hopping por 14 días a 18 C Madurar por 1 semana a 2 C

Author:

How3ll

Boil Size: 5.5 Gallons

Boil Time: 70

Boil Gravity: 1.073

Efficiency: 76

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: keg @ 38F

Priming Amount: 10 psi

Creation Date: 2/3/2016 9:44 PM

Notes: Add Candi Sugar to Primary.
Dry hop at 38F.

Author:

elric

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 12:23 PM

Notes: 60gr oak chips per 15gg

Author:

sok454

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/16/2013 8:02 PM

Notes:

Author:

hectorz

Boil Size: 17.85 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: dextrose

Priming Amount: 2.8g/33cl

Creation Date: 5/30/2018 2:20 AM

Notes: - Add salts and acid to mash water and sparge water as described in water chemistry

- Insert chiller at 15' into the boil

- Add candi syrup at 10'

- Chill to 18ºC

- Areate thoroughly (at least 90")

- Pitch WLP510 Bastogne at 18ºC

- Raise temp 0.5ºC/day to 22.5ºC (6 days)

- Lower down to 18ºC and rack to secondary

- Add 1/2tsp yeast nutrient

- Pitch WLP653 Brettanomyces Lambicus at 18ºC

- Raise to 22.5ºC in 7 days

- Keep it at 22.25ºC for 7 days

- Lower down to 18ºC in 7 days

- Dry hop for 7 days

- Bottle condition at 18ºC for at least 4 weeks

- Ideally cellar for at least 5 months

- Fridge at least 24h

Author:

GFHomebrew

Boil Size: 26.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 1:52 AM

Notes:

Author:

dan mart

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.4

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: 2/6/2017 5:00 AM

Notes:

Author:

claudearne@adriaenssens.no

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 40 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 5:04 PM

Notes: Vi sirkulerer under hele meskingen.
Når vi tilsetter humle på 98C og 79C gjør vi det ved å kjøle vørteren via motsrømskjøleren og opp i gryta og tilsetter humlen ved riktig temperatur på vei ned.Vi endte med OG 1064 og FG 1008. Vi fikk en efektivitet på 85,80%

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 15.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2015 9:31 PM

Notes:

Author:

Brook Harris

Boil Size: 6 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: 11/26/2012 3:52 AM

Notes: 4th Place of 100 at Goose Islands Imperial Goose Competition! This beer was brewed as an Imperial version of my Mt Choco. We left out the free mint, and switched up the malt bill a little bit.

Author:

Randy64

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2014 10:36 PM

Notes: Won 2nd place Iowa State Fair 2014
American Brown Ale
35 pts

Author:

joules

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 11.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 10:44 AM

Notes: Home Brand Draft kit 1.7kg ~25IBUs @ 23ltrs
Pitched @ 19°C

Author:

netmedic

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.043

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: 9/6/2015 9:13 PM

Notes:

Author:

Brew Lab

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 5/8/2016 11:28 PM

Notes: Substitute Belgian candy syrup for homemade caramel without dairy added.

Author:

Dropsith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 9/21/2014 5:20 PM

Notes:

Author:

cadarnell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 4/2/2012 6:39 PM

Notes: