Homebrew Beer Recipes | Page 1572 | Browse 320,000+ at Brewer's Friend

Author:

SJB Homebrew

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2016 11:04 PM

Notes:

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:

AHarper

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 104.7 g

Creation Date: 9/17/2022 11:33 AM

Notes: DIRECTIONS
For the cereal mash: Mix the rice flakes with 13 oz (813 g) of crushed malt and 9 quarts (8.5 litres) of 131°F (55°C) water. Once there are no clumps, cereal mash to 167°F (75°C) and rest 15 minutes for gelatinization, stirring the whole time. Continue stirring and bring to a boil; boil this decoction for 30 minutes.
While the cereal mash is boiling, mash in with the malt at 97°F (36°C) and rest there. Once the decoction is finished, carefully add it to the main mash, stirring rapidly, which should bring the whole mash to about 140–144°F (60–62°C). Raise the temperature to 144°F (62°C), if necessary, and rest 30 minutes. Raise the temperature to 154°F (68°C) and rest 30 minutes. Raise the temperature to 162°F (72°C) and rest for 15 minutes. Do an iodine test to ensure that starches have converted, then raise the temperature to 172°F (78°C) and mash out. Sparge and lauter as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil 90 minutes, adding hops according to schedule. Whirlpool and add the whirlpool hop additions when the wort temperature has dropped to about 190°F (88°C); continue whirlpooling for 20 minutes. Chill the wort to 48°F (9°C), aerate well, and pitch rehydrated yeast. Ferment at 65°F (18°C). When fermentation reaches about 1.012, move the wort to a pressure vessel (such as a keg; must have pressure relief and a safety valve), dry hop, and add 15 psi—via spunding valve, if possible. Once the beer reaches terminal gravity, crash to 30°F (-1°C), remove the yeast and hops, and condition 1 week before filtering and packaging.
BREWER’S NOTES
The pilsner malt should be American—high free-amino nitrogen, high diastatic power; German pilsner malts don’t work as well with adjuncts. For the rice, you could also experiment with skipping the cereal mash and using rice syrup instead of flakes. For the yeast, Kölsch or Chico strains could also work for a “cold IPA.”
We carbonate via spunding and I like that for IPAs; it seems like carb stones can strip away aromatics. So, we dry hop on spunding day, when kräusening with fresh-fermenting Czech pils. It works great: The added fermentation scrubs the oxygen from the dry hops, we get some biotransformation, and it completely carbonates the beer.

Author:

happymonk

Boil Size: 7000 Litres

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2021 6:22 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

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: 5/14/2020 10:19 PM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 5/4/2018 11:43 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 29 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP008, WLP051, WLP090, Danstar Nottingham

Author:

Bongofury

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2017 11:30 AM

Notes:

Author:

MJ05

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 8/12/2017 4:00 PM

Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.

Bottle and leave 21 days at room temp to carbonate.

Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.

Author:

ahobson

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 7:18 PM

Notes:

Author:

105WestBrewing

Boil Size: 178 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 84

Mash Thickness: 1.25

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: 11/26/2016 3:30 PM

Notes:

Author:

csu007

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 63.5

Mash Thickness: 1.3

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: 5/25/2012 4:07 AM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 14.5

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 3:22 PM

Notes:

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 50

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: 1/19/2016 10:30 PM

Notes:

Author:

Wood Shop Brew

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: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2015 8:49 PM

Notes: OG:1.065 @ 75
FG:1.011
2 days after racking secondary dryhop w/ citra for 5 days

"Chocolate Thunder" Peoples Choice Award at Port Royal Octoberfest included 2 Oz. Semi-Sweet Bakers Chocolate at end of boil.

Author:

rich.miller114@gmail.com

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1

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: 12/4/2015 10:13 PM

Notes: Split into two fermentors, dry hop instructions are for one bucket. For the other bucket (WLP002 - English Ale; "sloppy slurry"), add 2.5oz Mosaic, remainder of Centennial (weigh and record amount prior to tossing in) and 0.5oz Summit.

Author:

ToHo Brewing

Boil Size: 18 Litres

Boil Time: 70

Boil Gravity: 15.2

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 7:58 AM

Notes:

Author:

Brews Brother

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 5:47 PM

Notes: This was deliberately overhopped to create asort of hybrid Bierre de garde/Belgian pale ale

Author:

Henkes Brew

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2015 7:46 PM

Notes:

Author:

chase.amundson@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 9:06 PM

Notes: at Bottling I added:

-1QT of water
-3 TBL of Cocoa
-2 TBL of vanilla extract
16.5 oz of cocoa Mix

7 Weeks total in fermentation
4 in primary
3 in secondary