Homebrew Beer Recipes | Page 2079 | Browse 325,000+ at Brewer's Friend

Author:

Iain

Boil Size: 7.5 Litres

Boil Time: 90

Boil Gravity: 1.213

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: 130.7g

Creation Date: 1/8/2017 12:11 AM

Notes: BREWING PROCESS

Multi-step mash method:
The mashing and fermentation schedule of this beer is more complex than most beers. If you cannot follow the schedule exactly, relax, don’t worry, have a homebrew! I’ll try to offer some alternatives to simplify the process.
Mash-in to reach a beginning mash temperature of 55'C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 63.3'C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 75.6'C (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

A simpler mash method:
Mash at 63.3'C for 90 minutes. This will allow for a fermentable wort that will still make a great Belgian golden strong. However, the head retention and clarity will not be quite what it would be with a multi-rest mash. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
Chill to 17.8'C, pitch yeast, and allow to raise to 27.8'C over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27.8'C for 2 weeks. Then cold crash and lager at 0'C for 3 weeks before bottling in Belgian bottles or kegging.
As I said, this recipe calls for a lot of advanced techniques. If you are unable to follow them exactly, keep calm and brew on! You will still be able to make a fabulous beer by following standard brewing procedures.

Extract Version: Replace 5 kg of the the pilsner malt with 3 kg of light dry malt extract. Steep the remaining 0.5 kg of Belgian pilsner malt at 65.5-68.3'C for 30 minutes using a muslin grain bag. Begin with enough volume to allow for a 90 minute boil. Allow the rinsed grain bag to drain for 15 to 20 minutes. Turn off the flame and dissolve the extract thoroughly. Turn the flame back on, bring to a boil and proceed as normal with the 90 minute boil, following the hop schedule and adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 17.8'C and follow fermentation schedule as closely as possible.

Author:

White OWL Brewing

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.32 bar

Creation Date: 3/2/2023 9:43 PM

Notes:

Author:

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/27/2022 9:12 PM

Notes:

Author:

RoggPodge

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 5/11/2021 6:37 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 66.5 g

Creation Date: 5/10/2019 1:28 PM

Notes: Invert sugar - 600 gram (ange i URL):
480 gram socker
240 gram vatten
1/4 tsk citronsyra
Blanda och koka upp
Låt sjuda i 20 minuter

Author:

Husker71

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/18/2018 3:26 PM

Notes:

Author:

Chaps

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 1/4/2018 2:15 AM

Notes: Ferment at 62°F for two weeks, transfer to secondary and condition cool (50-55°F) for 3-4 weeks. Bottle and age at 50°F for 3 weeks.

The caramel and dark malt notes are well balanced by Goldings hop flavor and bitterness. There is a mild syrupy, molasses aftertaste that is pleasant, especially with the roasty notes.

1st brew session:
Tasted phenomenal. Hints of smoke with a good porter flavor that wen down well and had a strong but pleasant after taste. Also looked great, dark and smooth. Did not have much head and felt a little watery. Otherwise awesome.

Author:

bakerag

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2017 5:08 PM

Notes: Hops were leftovers from jubelale clone, so a little too much bitterness, unless they lost some power in the fridge

Fermentation at 65F 1 week, 60F 1 week, then down to 55-57F for another week.

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2017 8:15 PM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2017 5:09 PM

Notes: Boil extract/sugar for 5-10 minutes

Cool to ~100 degrees

Inoculate with lactobacilius

Allow to sour until desired level is reached (1-3 days)

Boil soured wort for 5-10 minutes

Chill to 68 degrees

Inoculate with yeast

Once primary is complete, rack onto purée

Once fermentation from fruit is complete, dry hop

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 7/9/2014 2:40 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 10/6/2016 12:58 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2016 8:27 AM

Notes:

Author:

csandvik

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.2 oz

Creation Date: 3/31/2016 12:42 AM

Notes:

Author:

Doc Bailey

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.184

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 6:32 AM

Notes: I make this for the Rennaisance Faires I take part in. It is always the first keg to go dry!

The syrup is made from fresh Oregon blackberries, pureed, boiled for about 5 minutes, and then run through a sieve before canning in quart jars to store until needed.

Author:

Fabio Alves

Boil Size: 32.1 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 10:10 PM

Notes:

Author:

Markus.Readus

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.065

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: 6/2/2015 12:35 PM

Notes:

Author:

Kempshark

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 2:47 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 2:21 PM

Notes:

Author:

bdubs84

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 1/20/2015 1:36 AM

Notes: