Homebrew Beer Recipes | Page 204 | Browse 320,000+ at Brewer's Friend

Author:

mattcolo

Boil Size: 9.3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2019 8:25 PM

Notes:

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 11:21 PM

Notes: 2 packets of 05 were added when pitching

add lactose sugar with 10 minutes left in the boil.

Added Two 29oz cans of Pumpkin Puree baked for an hour and then Cool to 154 and put in the mash.

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3oz

Creation Date: 1/23/2018 1:29 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

Piggery Brewery

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: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 5:42 PM

Notes:

Author:

cintronwa

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.142

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: 3/26/2015 11:41 PM

Notes:

Author:

Mark F.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 11:45 AM

Notes: Fermented it on my back porch for the first ten days when it was around 50-60F. Then transferred it after about the 10th day to the secondary fermenter and into my unheated foyer, where it was around 45 for the past 4 weeks. Just bottled it yesterday with cane sugar primer and will store for three weeks at room temp before storing in my cellar for another month at 55. I tasted the beer at bottling and it has a nice crisp, slightly bitter, dry and malty. running about 6.2% ABV. Clear gold color. I really liked this Munich Lager yeast as it really performed in colder temps and attenuated nicely.

Author:

juanjo

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 55

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: 11/7/2015 11:34 AM

Notes:

Author:

Akwitayne

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2012 3:34 AM

Notes: Added zest of 1 blood orange
Added 1 tablespoon of coriander
Both @ 15 min

Thought I had more hops. Chose not to dry hop with pellets.

Author:

Malc

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 4

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: 10/25/2018 12:36 PM

Notes:

Author:

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 83

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/17/2016 8:57 AM

Notes: Ideas from https://www.fivebladesbrewing.com/guinness-secrets-revealed/

- using soft water with no minerals
- sourness comes from lactic acid
- steeping roasted barley instead of mashing
- double gravity wort diluted to target OG

----

32 litres boil volume, BG 64 pts.

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

DöG Norway

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.1

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: 1/25/2016 1:19 AM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 5:56 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 7:15 PM

Notes: The Magnum hops were 4th year home-grown. Estimated at 10AA due to 10 months vacuum-sealed storage. 78 IBU's was perfect for this recipe.

2nd Place in BJCP Category 14
2013 Indiana State Fair Brewers Cup

http://www.brewerscup.org/2013-hb-winners.pdf

Author:

Shiny Head Brewer

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 127g

Creation Date: 6/9/2012 2:28 AM

Notes: Lake Effect, eh..! Canadian Ale

5 lbs Light unhopped malt extract
1 lbs extra light malt extract

2.5 lbs 6-Row malted barley
1/2 lb CaraPils malted barley

1 oz Clusters hops (bittering)
1/2 oz Cascade hops (flavoring)
1/2 oz Cascade hops (finishing)

1 pkg Windsor ale yeast

127g cane sugar (priming)

Steep:
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.

Boil:
Set kettle to high heat.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 40 minutes.
Add 1 oz of Cluster at 40 min.
Add 0.5 oz of Cascade at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 0.5 oz of Cascade at 1 min.
Boil complete. Flame out.

Finish:
Set lid on kettle, begin cooling process.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 3:56 AM

Notes: This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
_____________________________________________

Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally.

Author:

Dixon9717

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2014 9:43 PM

Notes:

Author:

Wisdom

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2013 2:07 AM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.31

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: 12/24/2015 5:48 PM

Notes:

Author:

divoc 91

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/5/2019 4:16 AM

Notes: 2nd Gen L13 global
7.5 strike water 45-50 min boil
Perfect 5.5 to Fermenter

forgot to take OG so assuming 1.051