Homebrew Beer Recipes | Page 2187 | Browse 320,000+ at Brewer's Friend

Author:

CT_Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 87 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2017 8:48 PM

Notes:

Author:

DaveBrews71

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/14/2022 6:22 PM

Notes: Second place peoples choice award at Wings & Ale Fest 2022 hosted by Low Road Brewing in Hammond, LA on 9/12/2022. Festival was a fund raiser for VFW Post 3652.

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:

itsTimBro

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.9 oz

Creation Date: 12/17/2019 3:29 PM

Notes:

Author:

Mig

Boil Size: 43 Litres

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 84

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 215.4 g

Creation Date: 11/6/2019 4:05 PM

Notes: 2 packs of Wyeast 1214. No starter. Actual cell count 200 B as these failed to expand on smack. 2 more packs added on 9-11-19

Author:

Milk The Funk

Boil Size: 6.3 Gallons

Boil Time: 45

Boil Gravity: 1.057

Efficiency: 90

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: 12/31/2018 8:29 PM

Notes: Mashed at 154 with no mash out. Kettle soured with 1qt goodbelly mango (cooled down to 115f pitched goodbelly, then allowed to free fall) for my lacto 18 hrs later p.h was at 3.5 boiled for 45 mins with .75 crushed coriander and 14 grams of smoked sea salt. Moved to carboy with us-05 that that i rehydrated with some runnings of wort 2 days before adding to carboy. Saw fermentation within 4 hrs of pitching after 4 days when signs of fermentation slowed down added 2 ozs of Nelson hops dry hoped for 3 days and bottled

Author:

ServaesaPorFavor

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2018 5:44 PM

Notes: Numerous awards.

Author:

JoFo

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2017 7:37 PM

Notes:

Author:

Zack B

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 5:27 AM

Notes:

Author:

Pickett

Boil Size: 7.34 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 6/8/2017 2:49 PM

Notes: Adding a mashout for this recipe as it has a low mash ratio and high volume of wheat...I would like to avoid a stuck sparge.

Fermentation:
* Primary ferment between 64-65 degrees to really bring out the Clove
* Once primary is complete, raise temperature to about 68 and dry hop.

Author:

bakerman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 3:26 AM

Notes:

Author:

kalhumai

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 8:30 AM

Notes:

Author:

EA Brygg

Boil Size: 29 Litres

Boil Time: 65

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 3.24

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 4:49 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 11:13 AM

Notes: BG 49 pts

Author:

Aley Ale

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 2/25/2016 2:35 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

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: 1/29/2016 10:32 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 7:06 PM

Notes:

Author:

dfigravity

Boil Size: 1008.5 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 8:20 AM

Notes: Dry hopping is optional based on free time and space.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 6:54 PM

Notes: one of many clones, I know. but becoming a favorite in light of how little 3floyds brews/puts on the shelves etc.

1L starter (the day/afternoon before) 1L hot water to dissolve 1/3 cup of sugar and 1/3 cup of the DME. let cool to 80-100 degrees. pitch whole pack of Safale S-04 (optional: and, in addition to the S-04 add about a 1/4 to a half packet of champagne yeast for a higher ABV and a dryer finish)top with air lock or fairly loose bottle top, should see and hear bubble and fermentation within hours (often much sooner) let sit over night.

next day bring 3.5 Gallons (or biggest pot you have with a minimum of like 4" (preferably 6" or more) of clear between top of pot and top of water. to 158 degrees - steep all the (milled) grains.

bring to boil and dissolve the dme and the sugar. when the boil starts to bubble and or foam turn down just a bit to a rolling boil, or just low enough to not boil over while stirring often. add the first 1oz. of hops and start the clock. add an ounce every 10 min after.

cool/let cool and dump into the remaining 2 gallons of cool water (already in the fermenter) cool until approx. 72-78 degrees, pitch / pour in the starter.

let ferment for 1-2 weeks. you could rack it to a secondary after a week, but I've heard and read in blogs etc. that is the preferred method; and after many batches found that leaving it in for a full 2 weeks is just fine.

after 2 week rack into bottling bucket and prime with 3/4 cup corn sugar just prior to bottling.

it's fine to taste at 2 weeks but will be totally ready to go after 4-6. the ABV (shown above) at 8.17% and 123 ibu is a little bit high, but very attainable. I've consistently gotten around 7.56% and right around 100 IBU's every time. (this is 4th batch with very little variation / tinkering with the grain bill a little bit to lighten the color, but little else.)

... So (starting with a pretty easy recipe) a good hearty ale, with a more than substantial ABV and a big hop hit.

enjoy!!