Homebrew Beer Recipes | Page 739 | Browse 315,000+ at Brewer's Friend

Author:

Smidt & Storengen

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 12/8/2014 7:57 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2019 7:27 PM

Notes:

Author:

MickOS

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 74

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/1/2019 6:42 AM

Notes: Add:
Day 4 at same time as adding Saaz for dry hops & leave for 7 days

2 x Lemongrass stalks (crushed)
2.5g x Kaffir Lime leaves (dried)
25g x fresh ginger (grated)

Author:

wolfie7873

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 3:53 AM

Notes: Rack from HTL at 160 and strike. Mash for 75 minutes. Target Mash temp is 150 for high attenuation. With three days left in secondary, add dry hop addition.

Repeat Dry Hop for an additional three days.

Cold crash after 3 days before kegging.

Author:

richard_mcateer

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 7:52 PM

Notes:

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2016 3:10 PM

Notes: 25lts left at the end of the boil, 23lts to the fermentor

2 packets of Safale S-04 added to fermentation.

Ferment for 7 days then rack off onto cacao nibs and vanilla pods for another 14 days.

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

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: 1/30/2017 2:46 AM

Notes: Equivalent hop times with conventional chilling: FWH, 20-25 minutes.

Pitch yeast around 68, let rise, keep in mid 70s for a couple of weeks.

This beer received a silver medal as a standard saison at the MN State Fair Homebrew Competition (Belgian and French Ales Category): http://mnstatefair.brewcomp.com/

Author:

Lashman

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 58

Mash Thickness: 4.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 9:48 PM

Notes:

Author:

william@bellavance.co

Boil Size: 6.55 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2022 12:37 PM

Notes: 1-8-2022 ### I originally wanted L 17 Harvest but they didn't have any at the store. Still unsure how I will do the coffee, I'm a little afraid of pulling in a pepper flavor here so really going to do some more reading on coffee adds before adding it.
Went with Global on the first round

5-7-2022 This round only have 34/70 on hand to will use that on this one.

6-20-2022 -- This round I droped Saaz from 2 oz to 1 oz. I think to much bitterness for some with the coffee.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2018 3:38 PM

Notes:

Author:

Andys88

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.7

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: 10/19/2017 3:20 PM

Notes:

Author:

ScottF

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 10:13 PM

Notes:

Author:

DocHop

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: KEG!

Priming Amount: N/A

Creation Date: 1/23/2017 7:51 PM

Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated

tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.

at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)

Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.

Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show

bubblegum, cirtusy bitterness, some bite maybe pepper like.

Author:

Fred Klassen

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 10:34 PM

Notes:

Author:

Doominator

Boil Size: 27.6 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 165

Creation Date: 10/20/2013 5:35 PM

Notes:

Author:

Jessman52

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.1

Creation Date: 4/23/2016 1:16 PM

Notes: Batch #12A-5A
American Amber(Red)Ale with a sharp bite of hops and a lemon kick in the tail
American 2-row pale ale malt, American Crystal 60L, Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops adds a distinctive grapefruit flavor and Lemon Drop hops during flameout adds a special aroma.
Yeast: White Labs California Ale WLP001 PurePitch Lot #1025150 Manuf. April 12, 2016. QC cell count 2.82e9/ml slurry.
Saint Philip the Serpent Killer is the 5th of 12 brews in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the year.
Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
Bitterness to starting gravity ratio (IBU [32.3] divided by OG [52]) = [.62]. (0.5 to 0.7 for a balanced amber).
Actual Final Gravity (w/h calibrated precision hydrometer) = 1.008.
Actual ABV = 5.64%.
All test equipment calibrated prior to use.

Author:

cowace2

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 1:03 AM

Notes: Ferment at 68, leave 7-10 days
Carb, cool for 7-10 days

Author:

Ølbrygger

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

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: 1/23/2015 12:33 PM

Notes:

Author:

chrisvdp

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2.6

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: 1/21/2015 3:41 PM

Notes:

Author:

Spesme

Boil Size: 2.5 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 12:31 AM

Notes: Steeped grains for 20 minutes before boil.

Made a yeast starter.

Primary temp fluctuated between 17C and 21C. Maybe down to 16C - winter temps. Fermentation not visible until 48 hours.

Primary for 12 days, not sealed. Opened maybe 6 times total to check fermentation.

Transferred to secondary with racking cane. First time unsuccessful, so I had to refill siphon with sanitizer and do it again.

Bung was still wet when attempted to put on. Pressed it too hard and it entered carboy. Temporarily covered with unsanitized aluminum foil for 24 hours.

Boiled 300ml of water and added 1/2 cup corn sugar (dextrose). Worried about 1 gallon of headspace in secondary. Added dextrose and installed bung and airlock. Filled airlock with vodka.

Bottled on 02/19/2014.

Update: 07/22/2014. Forgot to take tasting notes :(. But I remember it being really good despite my conceived screw-ups.