Homebrew Beer Recipes | Page 1407 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 73

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 11:36 AM

Notes:

Author:

norriseio

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 8/15/2021 4:30 AM

Notes: No chill to 15l cubes dilute to 19 l to OG =1.046.
predicted FG= 1.010
ABV= 4.7%

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 60

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: 3/4/2021 4:44 AM

Notes: 4/1/2011
Kegged last week, tasted great already, the hops were present and pairing well with the blueberry but slightly subdued so I added another 3oz mosaic dry hop to the keg to even it out at 1lb total mosaic. Having a full pint tonight, its money.
==============================
3/22/2021
opened today for gravity reading and to add dry hop. 1.018. smells great. tastes great. not as darkly colored as previous blueberry beer but its like a hazy pink on its way to purple. tastes great, a little harsh bitter note, could be the mosaic? there is no bittering hops in this brew.

should be good! should be ready soon! will leave it to dry hop for 3 days then take out the bag, take another gravity reading to make sure the fruit has fermented out / no further activity. after that will need to cold crash for a day or two then keg. possibly add another 2nd dry hop to the keg. i have a few oz left of the bag.
==============================
3/3/2021
initial recipe formulation

copying base recipe from mango maya. keeping basically the entire grain bill, adjusting efficiency to 60, removing DME and adjusting base malt to get to 8%. im hoping to cook the oats and get better efficiency than in the past. if we end up with 6% it should still be tasty.

axing the 1lb honey malt - i dont think it plays as well with blueberry as it does with mango. also its heavy on lovibond making th ebase beer more orange colored which goes ok with mango but for blueberry im hoping more toward yellow hazy ipa base beer as a bright backdrop for the purple blueberries.

making up a new hop schedule, 100% mosaic. not sure how much to use. starting with 13oz - about the same as mango maya. will probably buy a bag so if it needs 3oz more in a 2nd dry hop, that will be available.

decided on only 3lb blueberry - last time i used blueberry i did 6lbs and it was way too much. i think it will not be lacking in blueberry color and flavor, especially accented by the mosaic.

could maybe do without the vanilla bean? and lactose? prob not.

Author:

Bcarlton74

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 4.6 oz

Creation Date: 1/5/2021 7:57 PM

Notes:

Author:

cchazer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 10/18/2019 3:09 PM

Notes: HEAT STRIKE WATER TO 167 (TARGET 153 FOR 60 MINUTE MASH)

MASH 60 MINUTES

HEAT SPARGE WATER TO 170 (BATCH SPARGE)

COLLECT 7 GAL. WORT IN BOIL KETTLE

0.5 OZ. WARRIOR - BOIL 60 MIN.
1.0 OZ. CITRA - BOIL 5 MIN.

2.0 OZ. MOSAIC WHOLE CONE AT FLAME OUT (WHIRLPOOL)
1.0 OZ. CITRA AT FLAME OUT (WHIRLPOOL)

CHILL WORT TO 68 DEGREES

TRANSFER TO FERMENTER AND PITCH YEAST

FERMENT AT 70 DEGREES

2.0 OZ. MOSAIC (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)
1.0 OZ. CITRA (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)

1.0 OZ. MOSAIC (2ND DRY HOP FOR 4 DAYS)
2.0 OZ. CITRA (2ND DRY HOP FOR 4 DAYS)

CLOSE TRANSFER INTO KEG AND CARBONATE

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

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: 4/16/2019 9:07 AM

Notes:

Author:

Julio_Moraes

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: 193g

Creation Date: 1/12/2018 2:34 PM

Notes:

Author:

The Kaptain

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

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: 9/5/2017 11:41 PM

Notes: https://beerandbrewing.com/golden-falcon-belgian-tripel-recipe/

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 5:44 AM

Notes:

Author:

happyasalways32@yahoo.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Priming Sugar

Priming Amount: 5oz

Creation Date: 9/23/2016 3:13 PM

Notes: 1.0lb Fresh frozen apples used in secondary
Cinnamon one stick used in boil at 11 minutes
12oz Apple juice concentrate for use in secondary non pasteurized
primary 2 weeks secondary 2 weeks

Author:

Lasso

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 2/6/2015 4:39 AM

Notes:

Author:

BEERngineer

Boil Size: 38.3 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

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: 4/21/2016 2:27 AM

Notes:

Author:

beerismysavior

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 3/18/2016 3:07 AM

Notes:

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2016 1:50 PM

Notes:

Author:

ERoad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 2:06 AM

Notes:

Author:

Dohtig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 11:23 AM

Notes:

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 9:26 AM

Notes: The aim in this hop regime is to try to emulate the flavours of the classic modern American APA hops, but have pulled back on the last minute additions of Citra, that I found imparted a cat pee funk when dry hopped in my Emerson's Pilsner clone. All late hops are done in bag to minimize hop residue in the brew. 1g of irish moss before end of boil. Brewed 2 Aug 2015. Yeast re-hydrated 2 hours before pitching. Yeast pitched at 18oC. Bubbling in air lock after 6 hours. Fermented in glass carboy.

End of Week 3: Taking along time to ferment out (G = 1016), probably due to the lower than anticipated fermentation temp of 12-14 dC. In week one the beer looked like it had separated: beer on top, then a layer of yeast, then more beer, then trub-like solids 1/4 way down. Raised temp to 18dC and yeast multiplied like crazy and bubbling increased. Lead to an excessive amount of gnarly looking krausen which only dropped out in week 3. Still, the beer tastes promising - slightly yeasty but clean enough and starting to clear. Will dry hop 15g Liberty for 3 days before bottling end of 4th week.

Final gravity 1016 - learned above problem possibly due to low mash temp (about 63 degrees C). Tastes fine. Est 16L. Bulk primed with 100g dextrin.