Homebrew Beer Recipes | Page 1932 | Browse 300,000+ at Brewer's Friend

Author:

Bitwise Brewing

Boil Size: 945 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 2/11/2017 4:17 PM

Notes:

Author:

Exca

Boil Size: 79.87 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.6

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: 4/8/2022 6:44 PM

Notes: Mash Hoping: 6g/L

Whirlpool: 5.5g/L

Dryhop: 13g/L

On vise un PH de 4.2 au fermenteur donc 4.1 au whirlpool

Author:

Junkermeier

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 6.76 psi

Creation Date: 1/1/2022 6:15 PM

Notes: Mash ph is 5.15.
Wort ph was 5.08 after sparge.
16° OG uncorrected.
1.062 OG hydrometer reading.
6.8° uncorrected FG
1.005 hydrometer reading FG
Boiled off 1.5 gallons in 1 hr.
Used 6 gal of wort in fermenter. A little extra volume in an attempt to end up with 5 gallons after fermenting shrink and dry hopping.
Fermented at 68° F for 7 days and it was done.
Kegged and dry hopped with 1 oz of cluster for 7 days.
After 7 days, added 1 oz of Chinook for another 7 days.
Transferred to the final keg after a total of 14 days dry hopping.
Cooled for 24hrs to 30° F.
Force carbonated at 45 PSI for 24 hrs.
This was good beer. Smooth, hoppy, and good level of flavor.
Needs to be a bit darker.
Remove Simcoe and Citra hops.
Switch the Columbus to the hot side additions and Whirlpool the cascade and Chinook.
Centennial maybe a good substitute for the nugget.

Author:

Granero'd Homebrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.3

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: 4/10/2019 1:43 PM

Notes: To make Citrus Simple Syrup:
1. Take the peel from 6 oranges / 2 lemon and blanch them 3x.
2. Make simple syrup: 800g of sugar + 800g of water.
3. Add the peel and simmer for 45 minutes.
4. Dehydrate peel on low heat for about 24 hours.

Hopstand:
Once boil is complete and wort is below 170F, add Citra (6 oz), Lemon Drop (2 oz) and citrus simple syrup for a 20min whirlpool.

Source:
Clawhammer Supply:
https://www.clawhammersupply.com/blogs/moonshine-still-blog/candy-orange-ipa-hazy-session

Author:

Jeff C W

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.75

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: 1/22/2019 2:58 AM

Notes: Added 3/4 lb of beets and 32 oz of beet juice at 15 minutes.

Author:

Jo Simard

Boil Size: 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: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 12:28 AM

Notes:

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2017 1:09 AM

Notes: Overall Impression:
A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.

Aroma:
Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.

Appearance:
Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.

Flavor:
Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally, as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.

Mouthfeel:
Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

Comments:
Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.

History:
An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.

Characteristic Ingredients:
A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.

Style Comparison:
Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.

Vital Statistics:
OG: 1.048 – 1.057
FG: 1.002 – 1.012
IBUs: 10 – 25
SRM: 10 – 16
ABV: 4.6 – 6.5%

Commercial Examples:
Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale

Tags:
standard-strength, amber-color, top-fermenting, western-Europe, traditional-style, sour-ale-family, balanced, sour, wood

Author:

nfacciola

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2017 3:33 AM

Notes: 2.5L starter (pull 0.5L for saving) --> 172B, cold crash & decant.

10L starter --> 1,610B, cold crash & decant. Pitch slurry only.

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 5:44 PM

Notes:

Author:

Tim Fuller

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2017 11:20 PM

Notes:

Author:

von Osk

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2014 7:35 PM

Notes:

Author:

db Brewer and Wine

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 12:01 AM

Notes:

Author:

LHV

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2016 10:46 PM

Notes: 0 min humle, 80 grader, 15 min

Author:

Kahunakana

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 6/11/2016 4:56 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 1:26 AM

Notes:

Author:

nurse02

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.058

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: 7/14/2015 2:22 PM

Notes:

Author:

Michael Smith

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 5/2/2015 10:11 PM

Notes: 5/2/2015: Brew Date
5/18/2015: 1.024 Taste was bitter
5/18/2015: Added 1 pound lactose (boiled in water)
5/19/2015: Added dry hops and lemon peel soaked in vodka
5/24/2015: Bottle Date FG 1.022

Author:

ewh1489@icloud.com

Boil Size: 2.5 Gallons

Boil Time: 25

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2015 11:24 PM

Notes: Steep @ 160 for 20 mins

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 5:28 AM

Notes:

Author:

Ryan Boelter

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2012 5:30 AM

Notes: