Homebrew Beer Recipes | Page 8808 | Browse 310,000+ at Brewer's Friend

Author:

Nik73

Boil Size: 15 Litres

Boil Time: 210

Boil Gravity: 15.6

Efficiency: 72.7

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2020 3:21 PM

Notes: Servomyces: dvojnásobok oproti doteraz

5.5. 1:30
24,4 / 23,2 / 22,3 / 23,4 / 23,3 / 22,8 (toto)

10.5. 19:10
13,3°B

11.5. 21:50
13,2°B

13.5. 17:45
12,9°B

17.5. 21:30
12,45 alebo 12,6 °B

19.5. 20:40
13,35°B

21.5. 10:00
13°B
stočené 7,55 l

Author:

Juanchacoo

Boil Size: 24.04 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 72

Mash Thickness: 3.65

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: 8/5/2023 5:22 PM

Notes: Mashing: Heat 25 liters of water to 67°C (152°F). Add your crushed malts and stir. Maintain this temperature for a 60-minute mash.

Sparging: After mashing, raise temperature to 75°C (167°F) for mash out. Rest for 10 minutes. Sparge with extra water (around 10 L) at 75°C until pre-boil volume is around 24 liters.

Boiling: Start the boil. Add Magnum hops at the start of the 60-minute boil. Add Polaris hops with 10 minutes remaining. With 5 minutes left, add Nelson Sauvin hops, crushed coriander seeds, and orange peel. Turn off the heat, add crushed green grapes, and let sit for 15 minutes.

Cooling and Fermentation: Cool wort quickly to 20°C (68°F), transfer to a sanitized fermenter, then pitch the yeast. Ferment at 20°C (68°F) for 2 weeks or until fermentation activity stops.

Conditioning: Transfer beer to a secondary fermenter, avoiding sediment. Allow it to condition for 2 more weeks.

Packaging: Package into bottles or kegs, carbonate to 2.5 volumes of CO2, and allow it to age for at least 2 more weeks before enjoying.

Author:

Boil Size: 4.81 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.2

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: 6/5/2023 8:34 PM

Notes: A playfully bubbly head and heavy aroma of alcohol spice, black currant and sourdough belie this brew’s murky brown appearance. Dark fruits invigorate the taste buds: Plum, figs and raisins pool in the middle of the tongue over a solid bread crust foundation. Black licorice and pepper add sharp edges to the fruity sweetness while alcohol warms the back of the throat. Rochefort’s dry finish cuts through the rich flavors, and leaves dark fruit notes on the tongue long after the swallow. 94 points.

Author:

Back9brewery_AZ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.25

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: 4/22/2023 11:02 PM

Notes: Add beets half way through fermentation. Ferment at 65 degrees, let free rise to 73 add beets in mesh bag

Author:

DeBlauweUi

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2023 7:44 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2023 3:45 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2022 2:52 PM

Notes: =================================
Aug 2024

Not remembering what happened on this brew. No notes anywhere. I think I left it in the fermenter for a long time maybe over thanksgiving and christmas and didn't package until after new year. It probably tasted bad and I dumped most of it. Not sure if I ever did the oak trick either.

I will say though I found a bottle in the fridge last night and although it was a low fill and really under carbed it was pretty good didn't seem to have any off flavors, tasted great and on point. Really clear. There was a lot of ugly sediment in the bottle though. Not sure if I bottle conditioned or what.

=================================
NOV 2022
Brew day didnt have any bittering or hallertau
=================================
11/16/2022
i think im about to brew this.

the 7.5 gallons should get me 7 gallons total brew. can bottle 2-3 gallons worth directly from fermenter to bottle condition, then keg the rest where it will get the oak cubes.

the oak idea is partially inspired by allagash curieux which EJ shared at a capsoul meeting this past summer

i think i would do my oak without the bourbon though

https://www.allagash.com/beer/curieux/

==================================
10/18/2022
scaled to 7.5 gallons

adjustments to grain bill and hops for even numbers.

considering doing RO dilute for a crisper brew?

if all tap water, consider more bittering hops (upper end of acceptable IBU) to balance?

==================================
6/30/2022
initial recipe creation! originally created this trying to think of a way to make a dent in a sack of pilsner malt i was gifted.

going with a very basic simple recipe based on craft beer & brewing link. i would think maybe some carapils for head but they did not suggest any. should probably bottle condition this? could possibly brew a double batch of this and oak age half. or possibly brew 7 gallons (single fermenter) and bottle straight from fermenter, add oak, then bottle the rest a week or so later? or keg the oak version if fermenter space needed.

https://beerandbrewing.com/make-your-best-belgian-golden-strong-ale/

Author:

Bob's Brew

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2021 6:43 PM

Notes:

Author:

Bish07

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 76

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: 12/29/2020 4:45 AM

Notes:

Author:

DanR27

Boil Size: 9.75 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2020 6:56 PM

Notes:

Author:

AshStomper

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2017 8:17 PM

Notes: “Triple” beer. Tripel’s are the strongest Trappist ales, running from 7.5-9% alcohol by volume with a starting gravity of 1.075-1.085. They are highly alcoholic, but brewed with high carbonation and high attenuation yeasts to reduce the taste of alcohol. Color runs lighter than Dubbels in the range of 4.5-7.0 SRM and bitterness from 20-40 IBUs, though most Tripels have 30+ IBUs.

Tazo Teas, Passion, Herbal Tea, Caffeine-Free, 20 Filterbags, 1.8 oz (52 g)

Author:

Boil Size: 680 Litres

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 80

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2020 11:28 AM

Notes:

Author:

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2020 5:15 PM

Notes:

Author:

Kornholio

Boil Size: 6.51 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 12/13/2019 11:05 PM

Notes: REWED 11/05/23

Mash Details:

20 minutes @ 126 F
(drain and heat wort to 166 F & add 2 gal 149 F H2O)
15 minutes @ 145 F
(drain and heat wort to 178 F & add 2 gal 164 F H2O)
60 minutes @ 158 F
15 minutes @ 165 F

O.G. 1.076

Author:

alzanderchap

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/3/2019 1:41 PM

Notes: 0.25 oz wood spiral w\ 0.25 bourbon for BA variant

Author:

brewer walt

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: 1.4

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: 3/20/2019 10:20 PM

Notes:

Author:

scogar

Boil Size: 9.5 Gallons

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2018 1:17 AM

Notes: Brew Day - September 30, 2018

0830 - start with prep, grinding grain, heating tap water shooting for about 172° F.

0910 - Add grain and 10 qts H20 to mash at 155.5° F

1010 - Lautered with 178°F water to mash out at no more than 170° F for 30 min (actual temp = 167° F)

1040 - Sparged 9.5 gal @ 11 Brix 1.044)

1245 - pitched hops

1445 - cooled, landed at 1.070

1530 - cleaned up and fermented warmer than I would like. Cellar was around 73° F (warm Fall)
_____
October 9, 2018 - Add 2 quarts Very Best Strong Dark Baking (old Grade B/C) Maple Syrup, 3 split vanilla beans, and 1 tsp of ground cinnamon in secondary. First heated all to 200°F and allowed to cool covered. Racked beer onto sugars, beer was at 1.025 SG (attenuation of .65%)

December 17, 2017 - Finally finished and racked it to a keg...the secondary ferment took a long time to kick off but when it finally did (approx 4-5 days into the secondary) it bubbled about once every 10 seconds for a month. FG was 1.022 in the end so all sugar fermented but it is still sweet. We'll see how it balances

Author:

Memphis

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3.46

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 7/31/2018 11:12 AM

Notes:

Author:

GlengoolieBlue

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.124

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: 3/31/2018 6:14 PM

Notes:

Author:

Batrikki

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 1/25/2018 8:17 AM

Notes: