Homebrew Beer Recipes | Page 890 | Browse 320,000+ at Brewer's Friend

Author:

2beornot2be

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.5

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: 10/26/2021 4:57 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 7:50 PM

Notes: Hoppy Belgian Strong Pale Ale focused on brewing with Golden Promise malt, the new El Dorado (Spanish for "The Golden One") hops and the more traditional Brewer's Gold hops. First Gold, a UK dual-purpose hop, was chosen as a late addition/knockout hop for its spicy and slightly floral notes, matching well with the esters produced during primary fermentation.

Aiming for a resinous, fruity and dry profile with some of the traditional Belgian character; a soft yet fairly-full mouthfeel should result from the use of oats and wheat in conjunction with a traditional Belgian yeast blend. This is kind of influenced by Idle Hands' "hopification" of traditionally non-hoppy styles (hoppy hefe and hoppy tripel were both amazing and intense, keeping the best, traditionalist qualities of the original styles and adding some new world flair).

4/16/16: This one's been a long time coming. I switched the hop additions around a lot to focus on El Dorado as an aroma hop instead of a bittering hop. Doing our sacch rest now.

4/23/16: racked onto 1oz El Dorado

4/30/16: sample was great with 1wk dry hop. Forgot yeast, so did not bottle. Heavy phenols up front, great belgian character, soft, medium body. Hints of tropical hops in the finish which become more noticeable after repeated sips, and phenols calm down a bit.

5/25/16: So this ended up with 1 week in primary, 2 weeks in secondary w/ dry-hop (El Dorado). Has been conditioning in bottles for about 2 and a half more weeks at this point. Just opened my first bottle to enjoy at home (had a bottle this past weekend while at Pat's place and posted about it on FB but needed to update here).

Pours a beautiful deep orange/golden color with an absolutely massive head with spectacular retention. With a head this milky, frothy and bone white, this reminds me a lot of a classic Duvel pour, which makes me proud. Lacing is mild but appears tiered when it does come about. Body is opaque, though effervescent carbonation can be seen around the edges of the glass if you look hard enough.

Nose is bright tropical fruit (pineapple/papaya/guava, mostly), mild grassy notes, solid amounts of Belgian funk, a bit of vanilla and honeyed malt. Not a trace of alcohol to be found, and at almost 9%, that's dangerous. In other words, this smells like a perfect Belgian strong pale ale to me.

The palate is mostly rich phenolic Belgian yeast, chewy honey-leaning malt notes and juicy, bright hops. Lots of clove-y aspects intertwined with pineapple and papaya, structured on top of an almost-doughy malt/yeast combo. Very big body on this beer. Definitely not a light tasting one, but it was never really meant to be. That said, the playful hop notes and intense tropical fruit flavors make this an enjoyable warm weather beer if you don't mind the high ABV. Carbonation is medium-high.

If we brew this again, I'm suggesting several changes. The hop bill seems pretty spot-on, other than the fact that we should probably double the dry-hop quantity. It probably would've been better to just do one knockout addition of 1 oz and then do 2 oz in the dry-hop. I feel the aromatic elements of El Dorado could be pushed even more, though they do come out here for sure. I would also say we could play with the malt bill a bit, perhaps utilizing Golden Promise as the whole base malt instead of splitting with 2-row and pilsner. Oats and wheat helped provide structure here, for sure, but I'd also like to see what this is like with a bit more of each. That's more of a weird desire for experimentation than a necessity, but regardless... glad we have so many bottles of this creamy, rich, Belgian yeast-influenced tropical-fruit-cocktail in a bottle!

Author:

futur3h4wk

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 50

Mash Thickness: 1.5

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: 3/15/2015 4:54 AM

Notes: Boil hard for 90 min

Author:

Drom John

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 7:01 PM

Notes:

Author:

Hoppa Bacchus

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 14.1

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 2:21 PM

Notes:

Author:

John Abrahamsen

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2017 3:51 PM

Notes:

Author:

Tamarack Wine & Spirits

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 90

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: 3/26/2024 7:12 PM

Notes: Steep specialty grains for 30 minutes at 150-160 degrees. Remove grains, stir in liquid & dry extract and bring to a rolling boil. After your pot is at a rolling boil, add 1oz of CTZ and start a timer counting down from 60 minutes. With 1 minute remaining add 1oz of Chinook. Cool down the wort to 70 degrees and take a reading with your hydrometer. (Write that number down) It should be around 1.065. Sprinkle the yeast over the wort, seal the fermenter and airlock. After about 7 Days, transfer to the secondary fermenter and add 1oz of Simcoe. Wait 3 days and take a hydrometer reading and if it is about 1.015 you are ready to bottle.

Author:

JonnyBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2013 3:57 AM

Notes:

Author:

jerome.brule

Boil Size: 15.57 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

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: 9/30/2023 9:04 PM

Notes:

Author:

Boil Size: 12.27 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 66

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: 4/7/2021 3:38 AM

Notes:

Author:

robinbertels

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3.5

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: 3/10/2019 10:59 AM

Notes:

Author:

Adobrewer

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 5:12 PM

Notes: Ferment low-50's, D-rest @66 for 2-3 days, then lager @40 for 10 days, cold crash @34 three days before packaging.

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 45.9 g

Creation Date: 8/27/2018 6:50 PM

Notes:

Author:

Whiskeyjack

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

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: 4/6/2018 9:20 PM

Notes:

Author:

Disiplin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake?

Priming Amount: 7g per liter(?)

Creation Date: 6/21/2016 7:53 PM

Notes: https://beerrecipes.org/showrecipe.php?recipeid=1386

Author:

FancyCamperHBS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 5/11/2016 4:48 PM

Notes: 1st Batch in the grainfather - used the GF's mash water calc.

Author:

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

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: 7/28/2015 3:44 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

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: 1/28/2015 3:49 PM

Notes: based on:

https://thisiswhyimdrunk.wordpress.com/2012/12/24/wolavers-alta-gracia-coffee-porter/

http://www.tastybrew.com/forum/thread/240939

Author:

Jessman52

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 4 ounces

Creation Date: 1/23/2015 2:35 PM

Notes: Pre-warm paper bag of grains in 2oo°F oven for 20 minutes, pre-warm mash tun with hot water. Infusion mash from 12:00–13:00 @ 156°F. Vorlauf 20 minutes until clear. Fly sparge from 13:25 with 170°F strike water (142°F in mash tun). Kettle boil start @ 14:05. Follow continuous hop addition formula. Chill brew kettle from 15:08 (212°F) to 15:30 (75°F). Pitch yeast @ 15:42. Ambient room temp. 66°F.