Homebrew Beer Recipes | Page 2407 | Browse 325,000+ at Brewer's Friend

Author:

ThirstyMI

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn suger

Priming Amount: 4 oz

Creation Date: 12/15/2018 12:34 AM

Notes: Single mash infusion at 150, yield ~6.5 gals pre-boil. Boiled 1 hour, cooled and O2 for 2 mins with diffusing stone. Yeast pitched at 62 degrees. Will ferment at 66 degrees for primary. Fermented for 16 days, bottled from Primary (into bottling bucket with priming sugar)
Bottled in 22oz bottles.

Author:

Vonnyp2

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/3/2021 3:47 PM

Notes: -Used R/O - added a little gypsum and calcium chloride.
-Puree the apples (skin and core removed) Add to boil just like you would hops.
-Used whirlfloc and Ferm K.
-Chill wort to 70 degrees F.
-Oxygenated wort for before pitching and again the next morning.
-Added first dry hop addition after oxygenating first time - before fermentation.
-Start fermentation at 68 degrees.. Let it free rise while holding ambient air to 70 degrees.
-Racked to secondary on top of coconut, hops, and vanilla - gravity about 1.015, not as much yield as I hoped.
-1 lb coconut flake, mildly toasted at 400 degrees for 4 min.
-Vanilla bean sliced in half and beans scraped out.
-Rack to keg and carb to 2.4-2.6 PSI.

Author:

Steve EP

Boil Size: 32 Litres

Boil Time: N/A

Boil Gravity: 1.117

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: 10/13/2021 10:03 AM

Notes:

Author:

Maltose Falcons

Boil Size: 92.85 Gallons

Boil Time: 90

Boil Gravity: 1.085

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: 8/25/2021 6:08 AM

Notes: Yeast:
Slurry from bottom of Westveteren 8 bottle grown up to slurry from 15 gallon batch.

Special Instructions / Notes:
Start inverting sugar right away. Afterwards, bring sugar and water to boil and boil down to thick dark syrup over course of 4 hours. Take first runnings of wort and boil to dark caramel. Add both back to main boil at 60 minute mark.

Author:

Gøran Flakne Gynnild

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: BrownSugar

Priming Amount: 184.1 g

Creation Date: 10/4/2020 6:30 PM

Notes:

Author:

plohm12

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.137

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2020 5:37 PM

Notes: Day 0:
Rehydrate yeast using manufacturer's instructions.
Fill 1gal glass carboy halfway with water.
Add honey and stir to combine.
Fill the remaining volume with water.
Add Fermaid K, and stir.
Remove a sample to measure pH and OG. If necessary, add CaCO3 to boost pH to optimal range of 3.7 to 4.6.
Aerate, pitch yeast, cap with fermentation lock, and move to cool dark location.

Day 1:
Gently twirl carboy to de-gas the must.

Day 2:
Add Fermaid K, and gently twirl.

Day 3:
Gently twirl carboy to de-gas the must.

Day 4:
Add Fermaid K, and gently twirl.

Day 5:
Gently twirl carboy to de-gas the must.

Day 6:
Add Fermaid K, and gently twirl.

Day 7:
Gently twirl carboy to de-gas the must.

Day 8:
Gently twirl carboy to de-gas the must.

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 60

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: 1/16/2020 3:50 AM

Notes: ===============================
12/2/2025

TLDR; next time try different yeast or higher fermentation temp; pull oak cubes and bottle once its tasting great. consider oak aging in keg and natural carbonation so you get the yeast in the bottle.

Scored 33 but no medal in MALT Turkeyshoot.

My opinion : This peaked before I bottled it. It was tasting so good at one point, it was kinda hazy too, smooth and complex. By time I bottled it it has become super clear, overly rum oakey and too sweet, cloying and boozy, syrupy almost. There was oak cubes in the keg which could have done it but otherwise the beer changed a lot over the course of the year.

From the judges : basically they wanted more belgian yeastey character, I could agree with that. Could maybe try a different yeast or ferment hotter, I think the safale belgian is kind on the clean side and maybe too flocculant. One judge said not enough oak and rum but the other said lots of it.

Scoresheet :
https://drive.google.com/file/d/1n8N_0sn9xB-U0bPfhRitOs-o5zAfjyZE/view?usp=drive_link

===============================
3/20/2025
Brew night on new digiboil better efficiency and boil off. Took too much volume couldve done less for higher OG. Next time.

===============================
1/22/2025

5 years later finally dusting this recipe off for production.

adjusting for efficiency. adding DME. using cane sugar instead of candi. adding more malt.

using warrior for bittering. adding some hallertau at end of boil because why not.

probably going to be using reused s-33 from a previous batch.

this batch likely going into a bourbon barrel. again, because why not. it will probably be darkened quite a bit since the barrel has had stout and barleywine in it previously.

===============================
1/15/2020
initial recipe creation notes:
* choosing simple grain bill from NB's version because thats my style. they had belgian pale which i subbed for 2row but then changed my mind and went with a pilsner munich mix.
* changed from 2lb 180 to 2lb 90 to reduce the calculated color to within the bjcp range
* many recipes on aha were using magnum so i used the minimal of that to get into bjcp range
* using one full pack of rva hopefully dont have to make substitutions. some options are
** 1338 belgian strong ale
** 3787 trappist style high gravity (<-- used this for tripel play in 2019, possibly reuse for 2020 tripel andor dubbel)
** 1762 belgian abbey ii
* going to mash at 148 for 60. cb&b suggests 90 min mash at low temp. ill take the low temp but im pretty good at reaching low FG so ill stick with 60 mins

note that there appears to be some back and forth about the definition of quad and belgian dark strong ale . brewers association has them as two separate styles however bjcp does not have quad. it has been said that quad should be a subcategory of BDSA, and also that quad refers to certain specific BDSA beers such as westy 12. indeed the base recipe referenced below from northern brewer appears to be a westy 12 clone. also of note is that rochefort 8 is considered BDSA while rochefort 10 is considered a quad.

consulted with :
1) northern brewer's quad : https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AGNorthy12BelgianQuad-1532541330362.pdf?9962267991876753943

2) craft beer & brewing article : https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/

3) BJCP : http://www.bjcp.org/style/2015/26/26D/belgian-dark-strong-ale/

4) winning homebrew recipes from aha : https://www.homebrewersassociation.org/homebrew-recipes/

here is Ryan's recipe for Tin Tin's Magic Elixir :
15lb: 2-row*
3lb: Munich
0.5lb: Classic Wheat
1lb: Aromatic
1lb: Cara Munich
1lb: Special "B"
0.5lb: Melanoidin
-----
1lb: Dark Candi Sugar**
-----
Hallertau Hops (4%) for 60 minutes
---
WLP545***

*Probably a sin but I changed this from Pils Malt.
**Recipe I found online had "cane sugar." I just like the taste of the Dark Candi Sugar better. Smarter people than me can argue that there is no difference but seems to add a little something IMHO.
*** I wanted to do one of the two RVA Trappist but they were out when I bought my recipe.

Author:

Awbaseball

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.5

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: 8/11/2019 2:52 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 30 Litres

Boil Time: 240

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.8

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: 3/18/2019 1:33 AM

Notes: Mash with Juniper Berries infusion for two hours.
Laurter.
Boil for four hours.
Pitch kveik at 40 degrees, and keep the temperature until fermentation is over. Three days aprox.

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2019 5:55 PM

Notes: 031119
5 Gal RO H2O
Mash at 142.F for 60 minutes
Sparge with 1.5 Gallons of 150.F H2O
Boil following schedule ,
Cool with immersion chiller

OG 1.060 (Herculometer)
1.065 15.5 Refractometer
Pitch yeast and yeast nutrient and Ultra-ferm .

031919
SG .998-1.00
Racked to Keg
Added .75 Gal distilled H2O to keg and added dry hops,
4.5-4.75 Gals approx.
Force carbing at 30 psi

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Turbanado

Priming Amount: 1.3

Creation Date: 1/21/2014 9:31 PM

Notes: I have brewed this recipe for 5 years. It is by far, one of the smoothest Belgian ales that I have brewed. When aged enough time, this ale is very smooth. (realistically, too smooth) It often finishes at 1.017-1.019.

Author:

Kjeller 5

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 2:11 PM

Notes:

Author:

Vesparados

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63.7 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2018 10:43 PM

Notes:

Author:

Hepler

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2016 6:15 PM

Notes:

Author:

Dana Meier III

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 9:45 PM

Notes:

Author:

PUNKdaddy

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 2:52 AM

Notes:

Author:

Toples

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 5:02 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 50

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: 1/14/2015 11:11 AM

Notes: recipe taken pretty much exactly from http://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/

most of the beer was aged on cognac soaked oak cubes.

Author:

Yalc

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 78

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: 1/28/2014 11:37 PM

Notes: 8% abv
69 ibu Tinseth
60 min boil
OG 1.087
FG 1.028
Need a way to cool, will not fit in my sink. No chill container too small.

WLP 028 Edinburg from 1 gal scottish batch + starter from other vial.
Cold condition 3 weeks then carbonate
Age 10 Months.