Homebrew Beer Recipes | Page 1914 | Browse 325,000+ at Brewer's Friend

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 5:48 AM

Notes: need to change dry hop schedule to include dry-hopping right at the tail-end of primary fermentation, but I'm too lazy to deal with it now.

Author:

dr.sisler

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: 0.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 10/13/2021 8:55 AM

Notes: The mash schedule is complicated, and it will begin EXTREMEMLY THICK. This is necessary because you will end with a lot of water, even at this thick of an intial mash.

Turbid mashing requires removal of the watery portion of the mash, you will be doing a lot of transferring and near-constant temperature monitoring. The volumes of water in the mash schedule are rough guidelines, Focus on hitting the target temperatures. This is the mash schedule from Cantillion in Brussles,
It can also be found here (https://www.morebeer.com/articles/Brewing_Lambic_at_Home ) if you need more information. You WILL NOT achieve a positive iodine-conversion test.

This may seem like a lot of work. IT IS. But it is necessary to achieve the right profile for the loooonnnngggg fermentation and food for the bacteria.

On that note, I was fortunate enough to live within an hour's drive of Lembeek, Belgium, and was able to do an overnight coolship inoculation at the home of Lambic, and "acquired" a sample of yeast and bacteria from inside a lambic brewery The yeast mix in the recipe is as close as you're going to get outside of Flanders.

THE HOPS. This is very important; you need to buy them AT LEAST 6 months before you plan on brewing this. 4oz of hops, opened, poured out onto a tray, and left in a cool, dark, open-air setting to age. They will lose all color and turn yellow, all hop aroma will be gone, as well as the bitterness. They will begin to smell 'cheesy' when they're aged enough for use. DO NOT USE FRESH HOPS.

Fermentation. Settle in, this is going to be a long one. Primary fermentation was 6 months. The beer should develop a thick white bubbly pellicle, and you will notice ropey sections hanging down into the beer. Let your airlock go dry for a few days to a week before refilling throughout the fermentation. The microbes will need the oxygen. At the end of the 6 months. the beer was divided into two carboys to make room for the addition of 8lbs of sour cherries. Don't bother washing them. Either freeze and thaw or lightly crush before adding. This will kick off a secondary fermentation, not as vigorous as the first, but enough to say again: split this between two carboys after primary. Wait another ~6 months, the cherries will sink and begin to break down. rack off the cherries into a third carboy and let it settle for about a month.

Bottle condition this beer, and age it. Aim low with the priming sugar. It will reach the desired high level of carbonation, as bacteria continue to ferment in the bottle. This beer didn't get really good until a year in the bottle. I first brewed this in 2014. I write this now in 2021 - 8 years in bottle, and it has only gotten better. This is worth the effort, I promise. It is the best lambic I have had outside of Belgium, and better than a lot of lambic IN Belgium (That's the opinion of a Native Belgian friend)

Your patience will be rewarded.

Author:

Munjo69

Boil Size: 11.4 Litres

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 80

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: 1/22/2021 7:05 AM

Notes: Pitch philly sourgive it 3-4 days then pitch us-05.
Rack beer onto thawed raspberries i secondsry after 8 days on when fermentaion slows

Author:

zhooker

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 120

Creation Date: 12/6/2018 12:10 PM

Notes:

Author:

danylp

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 8.4

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 4:26 PM

Notes:

Author:

zaped

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

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: 7/6/2017 10:49 PM

Notes: Hows this is going to taste I have no clue but, hey here is to going in to the store and picking up 11 grans at random and using up was left in the basement.

Author:

janih

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 60

Mash Thickness: N/A

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: 6/20/2017 4:51 AM

Notes:

Author:

Etbg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 2:43 AM

Notes:

Author:

colbon

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 2:50 PM

Notes: Heat sparge water, acidify with 1/2 tsp acid blend.

Crush grains, add rice hulls to aid lautering.

Dough in with 4 qts cold water, add water to reach ~ 1.25 qt/lb thickness (approx 8 quarts hot water), apply heat to reach sach temp of 152, mash until starch conversion complete, mash out at 167F.

Transfer to lauter tun, recirculate until clarified. Sparge with acidified sparge water to yield 7 gallons.

Add gypsum, bring to boil, add boiling hops, boil for 60 min. Add Irish moss finings and insert immersion chiller at 15 mins before end of boil. Add hops at 10 min and 2 min for finishing.

Previous version had too high of mash temp, resulting in sweet finish. Reducing mash temp to compensate. Also, previous batch did not have enough rye character, increasing rye percentage in this batch. Changed finishing hop profile to use Citra as the previous version Southern Passion hops were not particularly interesting in the finish. I've tried a couple Rye Ales finished with Citra and really enjoy the flavor.

Dry hopped with Citra, came out very nice - flavor is fantastic now. I might reduce the bitterness just a bit the next time around, but otherwise nearly perfect!

Author:

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 55

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: 6/14/2016 2:16 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 2/26/2013 2:51 AM

Notes:

Author:

Tim Fuller

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2015 7:28 AM

Notes:

Author:

ORo

Boil Size: 61 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Hvitt sukker

Priming Amount: 6 g/l

Creation Date: 4/8/2015 9:04 AM

Notes: 3 pakker US-05 rehydrert i 0,33 liter vann.

Tilsett 10 dråper Brewers Clarex.

Tilsett gjær v/18cg.C. Hold der under stormgjæring, 2-4 dager. Avslutt på 23gr.C.
Total gjæringstid 14 dager.

Oxygen 1 liter/min. i 1min 30sek.

Author:

Slide 11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

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: 3/19/2015 2:23 PM

Notes:

Author:

Clayton Pflibsen

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/2/2011 1:06 AM

Notes:

Author:

Nick Birkby

Boil Size: 133 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 3.2

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: 7/14/2014 1:02 PM

Notes: Brewed on 24th July 2015 as V. Ale Prototype recipe.
Drop the black malt to 75 gms The beer is too
dark
Do FWH

added 16g centennial very long flameout

Author:

Mannyv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 3/8/2020 8:35 PM

Notes: I made this beer with 10 IBU and it was great beer. I think it still needs a bit more bitterness to it so I increased the IBUs to 15.96 according to this program.

Also I do not boil for 3 hours. I boil for about 30-45 minutes. After boiling I Open the water faucet to the lowest consistent flow to allow the immersion chiller to cool over night.

I do this because I have a bunch of small kids so I have to break up my brew day into multiple sections which take 2 days. It takes a few hours to get below 200f. For this reason i calculate the ibus to the max bittering capacity.

Let me know if you have any questions.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.25

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: 2/24/2014 1:30 AM

Notes: Add 1# of shredded, toasted coconut to mash. Add 1/2# of toasted coconut to secondary/keg.

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 63

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: 2/3/2021 7:07 PM

Notes: ===================================
2/25/2021
brew day
1.065 OG without lactose and beet juice
1.074 OG with lactose and beet juice
this calculator i dont think includes lactose in the OG calculation...? but the beets it appears it does.
adjusting my efficiency from 70 to 63 to match calculated vs measured OG without the adjunct sugars. not making adjustments to the beet juice input, appears it matches the measured.
===================================
2/24/2021
brew day tomorrow
reducing the beet weight from 6lbs to 3lb. it was kinda a lot of beets, i juiced them yesterday, it amounted to about 3 cups juice. gonna just add that to last 5 minutes of the boil (to sanitize), maybe along with the lactose. would be nice to take a gravity reading before adding this stuff to get a data point on my grain efficiency.

reducing cocoa nibs from 5 to 4 bc the bag came with 4 unless i can find another oz in my stash somewhere.
===================================
initial recipe formulation notes
getting some of my amounts (beets -> PPG and Lovibond, amount, etc) from https://www.brewersfriend.com/homebrew/recipe/view/208903/beet-stout

unsure how much beet to use. clawhammer used 1lb. this BF recipe used 12lb, juiced. im putting 6lb because that is my lucky milkshake number but will have to call it on the fly. i think i will juice them - take a gravity reading on cooled wort, then mix in the beet juice, and take gravity reading again to check the difference. this way we might get some data on how much sugar is in that lovely juice.

(this method chosen over mash or BK because "If you plan to mash or boil beets you most likely will lose that amazing color! The pigment betanin is temperature sensitive and will drop out in a semi-reversable reaction; meaning you may see some pigment recovery after the wort cools, but not much." https://www.reddit.com/r/Homebrewing/comments/96hpla/fact_beers_eat_beets/)

CHOOSING CRYSTAL not sure what to do for hops. is all we want is bittering? are there any faint flavors from hops that will add to this beer? maybe steal something from stouts, but stouts have all that roast so the play is different. maybe whatever might be in a fruited blonde ale. not sure comparing to sours or saisons either is a good idea.
* clawhammer uses nelson sauvin - i think too funky and fruity
* some of my previous stouts i use northern brewer - described as slightly minty which i never got but may be more evident in this kind of beer
* hallertau blanc, hersbrucker
* cluster is mild, blackcurrant aroma. used in NB chocolate milk stout
* liberty - mild spice and floral. basically any noble hop might do the job here
* crystal - strongest of these noble style hops, cinnamon nutmeg black pepper
* mt hood - also noble. slight honey like, mild herbal floral , lemoney

for hop schedule. im choosing warrior to do some bittering work and crystal for some noble flavor balance. this compared to purple drank blueberry blonde is the exact same OG and FG on paper and that one was 27IBU and came out way too sweet (and thin...i suspect it mightve been lower FG than that and i just didnt measure it and adjust the recipe). So for this I'm pumping up into the 50s.

using 5 oz. saw a "chocolate blonde" on BF that used this much. some websites say start with 3 or 4oz as a starting point.

Cupig Shuffle! Use cupig as inspiration for the label and he can be featured in the photo shoot.

Author:

MillerTime

Boil Size: 14.7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 31 ° F

Priming Method: Priming Sugar

Priming Amount: 12 oz

Creation Date: 2/1/2014 6:08 AM

Notes: Two stage starter with two vials of yeast. First stage: 2L at 1.04 OG, with shaking. Second stage: 3L at 1.04 OG, with shaking. Salt additions assume distilled or RO water.