Homebrew Beer Recipes | Page 1301 | Browse 325,000+ at Brewer's Friend

Author:

Per Morten

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

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: 4/1/2016 7:08 AM

Notes: Mash: 60 min 66 gr. Boil 90.
Cooled to 15 gr. added yeast
Fermentet at 16-17 gr. 14 days
FG1010

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

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: 5/19/2023 2:09 AM

Notes: ==================================
5/18/2023
branching my blonde ale for a goofy froot loops beer.

need to finalize how much to add but maybe half a family size box to the mash and the other half in 2ndary cold steep. the idea is to have some fun in the mash but i think the flavor will come from the dry hop stage. need to cold steep in order to reduce re-fermentation.

chatter on forums about possible bad taste and appearance. i am undeterred. these are mostly random stories. ive seen clawhammer did some lucky charms, basic brewing did frankenberry, and others on youtube i seen with decent results. as long as i keep the process clean it stands a chance.

deciding to do blonde ale instead of hazy ipa since that is a bigger more expensive beer to do this kind of experiment, my hazies are still not all that dialed in, and i want the cereal to be the centerpiece.

will add some lactose for body and sweetness (and cereal with milk effect) although with the unfermented cereal it may not need it?

==================================
8/3/2020
brewing this again tonight. changed yeast from wy1056 to omega hothead. last batch got crazy attenuation, so adjusting that down to something more reasonable for now. using recycled yeast.
UPDATE: OOPS!! never ordered willamette hops. did not realize until boil started and i couldnt find the hops. arranging for 45 minuts of warrior and then will use some spare crystal for flavoring. they smell pretty hoppy. but its only an oz. we will see.

original recipe here : https://www.brewersfriend.com/homebrew/recipe/view/868420/one-way-or-another-blonde-ale
==================================
6/1/2020
it really has turned a corner after a couple weeks - at first it was fruity and cloyingly sweet but now it seems drier, cleaner, and definitely clearer. it almost tastes like a lager. i cant stop sippin it! probably could try brewing it down to 4.5 or 5%
==================================
5/14/2020
Fg 1.0025. Is that even possible.
==================================
5/2/2020: brewed this tonight. changed the recipe to take a full oz at 15 min instead of 0.5. just so i dont have a half oz bag floating around for 6 more years. adjusted recipe for OG (was 1048, now 1045) and efficiency (69->65); more explanation on that below.

tried recirculation / vorlauf . not a really defined or repeatable pattern but the wort looked pretty clear during cooling. first runnings i actually took after recirculation was still pretty hazy, 2nd runnings looked clearer but the photos and videos make them look the same. also towards the end i had to tip the mash tun to get everything out, that came out hazy. probably rather want to heat up more sparge water so i can keep sparging without tipping until i have enough wort. came out with 4.5 gallons. original OG was 1048 but i was at 1050, tried to top up without overshooting it but i did, final OG was 1050 on about 5 gallons.
==================================
12/13/19 : never got the brewers gold in the mail. many recipes im browsing use williamette so lets go with that. previous "blonde" and many online do no late additions but i cant help it. maybe should reconsider.

BYO also suggests you can use Glacier, U.S. Fuggle, U.S. Tettnang or Styrian Goldings as alternatives.

==================================
9/5/19: changing out cluster for brewers gold - should be getting some free in the mail soon....lowering IBU to under 20. abv is high for style but oh well :-)
==================================
8/15/19: reformulating this one with 2row instead of british; dropping the honey malt for lighter less crazy crystal malt. everything else the same. hopefully a lot lighter color, get rid of honey malt flavor for cleaner plainer more classic blonde ale flavors...
==================================
8/14/19:
first couple pints are not so great. first of all, the beer is really really deep golden. i wonder if oxidized but i vaguely remember the color being too dark during mash. i suppose honey malt is darker than i thought. second, the beer just isnt great, really way too sweet, needs more balance. partially i cant get past the ugly color. im reading now that people typically use 2-4% honey malt, i used 6. next time may use just a tiny bit if any, will try some other lighter crystal malt to try to achieve more appropriate FG. this one fermented way down to 1.005 or something like that
==================================
7/29/19 :
decided to rebrew this, it was good. im having issues with final gravity either because of my mash or the yeast, so im adding some honey malt. i also switched to golden promise this time (just because of an inventory opportunity to use something new). i am planning to mash 150 again but maybe for only 30 minutes with the crystal malt and yeast to see if the FG comes out really low again. i suppose i should probably only change one thing at a time. will decide on brew day i guess. also i would like to cold crash this thing for a week or more to really try to get it clear from the first pour.
============================================
The Brain : originally was supposed to be a cream ale except with 100% 2 row malt instead of using sugar to supplement. With the wy 1272 it came out fruity and hazy so i called it summer ale. after a while though the haze settled and it was kind of malty clean and clear, i started calling it blonde ale.

Author:

Boil Size: 27.23 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 5.22

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: 9/13/2022 2:13 PM

Notes: Jamil Zainasheff raves about this beer which is Matt's fave too.
Dave Line p93 but he puts all 90ghops in at start of boil giving IBU of over 40.
Hence Ive moved over half the hops to flame out

see
https://www.youtube.com/watch?v=8Lq7ajkQyWY

From the Malt Miller kit (£17 plus £6 carriage without yeast);
-This recipe Does Not Include Yeast-

Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.

Ingredients

Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

Total grain bill without husks 3976g

Oat Husks (500 grams)
Progress T90 Pellets (26 grams)
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)

Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

But Harveys website says;
Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Our hops are a blend of four different local varieties, to give a distinctive hoppy finish.The malt miller version looks closer to this ..do this as a separate recipe on brewers friend Millers Sussex Best...

The yeast..
the Malt Miller recipe is for highish attenuation yeast (havnt calculated it exactly) UK based Brewlabs do a yeast slope of Harveys!!!

Ive put in low attenuation yeast Windsor
(doing different mash temps doesn't seem to affect efficiency/ABV in the software??
? plan to mash low at 65 if using a low attenuating yeast in contrast to Malt Miller recipe which mashes at 68.
(Another tack would be to mash high and use verdant)

Author:

Barter & Trade

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/1/2021 2:57 PM

Notes:

Author:

dobe12

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 4/22/2019 8:48 PM

Notes:

Author:

l1chris

Boil Size: 127 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 88

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2019 5:09 PM

Notes: Salted Caramel flavoring from Amoretti

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2018 2:49 AM

Notes: DR57109 Maris Otter: Bairds
DR57448 CaraMunich Type 1: Weyermann
DR57158 Victory: Briess
PA40010 Extra Dark Crystal: Pauls Dark Crystal 200 - 250 EBC

HB58028 Target
HB58017 Perle (replacing Challenger)
HB58222 Northdown
HB58215 Kent Goldings

This yeast does not attenuate very well so we purposely mash at a low temperature (64C/148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Cool wort to 19C (66F) and aerate well. Ferment at 19-20C (66-68F) until complete. Dry hop as soon as krausen starts reducing. This yeast drops brilliantly clear without need of any clarifiers.

Author:

Happyhoppy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.7

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: 8/20/2018 9:13 PM

Notes: Rahr 2 row used in first batch

Author:

CDC

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2018 3:32 AM

Notes: Incomplete as of 2/26/18. TBC

Author:

Jack F Baron

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 62

Mash Thickness: 2.7

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: 7/18/2017 2:24 PM

Notes:

Author:

hopster17

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: N/A

Efficiency: 68

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: 11/15/2012 6:11 AM

Notes:

Author:

Pivarski Klub Bulevar

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

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: 1/24/2016 11:43 AM

Notes:

Author:

boppo@cheerful.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 6:50 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 7/30/2015 11:13 PM

Notes:

Author:

redbarnclub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 44

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: 3/31/2015 9:38 PM

Notes:

Author:

KurtVB

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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 3:23 PM

Notes: Used WLP200 (1/2 WLP001, 1/2 WLP002)
Used all RO water with 5.2 added
Add 4 oz Maltodextrin (not in MoreBeer Recipe)
O.G of 1.069
After ~12 hrs at 70-73*F, moved to water cooler at 68*F.

Author:

Riggs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.33

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: 3/7/2015 5:50 PM

Notes:

Author:

juvejonas

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 3.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Table sugar

Priming Amount: 76

Creation Date: 3/1/2015 3:07 PM

Notes: Efter kok, fyll på med förkokt, kylt vatten för att få en totalvolym på 15.9 liter

Jäs vid 20 grader under 11 dagars tid. Tappa om och sekundärjäs under 3-4 veckor i förråd (kolla temp).

Tappa på flaska och låt mogna under 8-10 veckor

OG: 1.063

Author:

Brewing Bard

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 59

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: 6/22/2012 2:12 PM

Notes:

Author:

Tycho52

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: 3 0z.

Creation Date: 2/2/2013 5:59 AM

Notes: Didn't make starter.
Primary fermentation 21
Secondary fermentation 7