Homebrew Beer Recipes | Page 2547 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.258

Efficiency: 65

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: 8/10/2017 5:31 PM

Notes:

Author:

Cimarossa Brewing

Boil Size: 6.24 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 12.76 psi

Creation Date: 9/18/2023 2:00 AM

Notes: I kept in primary for 20 days and tonight I racked it onto 2 oz of oak chips soaked in 4 oz of Jim Beam, which I had soaking for maybe 10 days (would have gone longer but slipped my mind).

Tasted it and I think it has excellent potential. It has a complex flavor which is rich in chocolate and has a pleasant after taste, seems well balanced and not warm of alcohol at all. I think the smell and taste are pretty similar to what Dragon's Milk must be like before the bourbon aging. If anything, I would have added a bit of dextrine for an increased body, but I won't really know until it's carbed. Only other desire is a little bit darker of a color, although my dad says he is happy with that.

I plan to taste it every two weeks until I reach the oak/bourbon character I want at which time I will bottle and report results after I drink the first.

Author:

Hughmama

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 60

Mash Thickness: 2

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: 1/26/2023 9:27 AM

Notes:

Author:

EaglepointAles

Boil Size: 5.2 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 80

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: 9/23/2021 9:28 PM

Notes:

Author:

Scott Nutkick

Boil Size: 55 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 75

Mash Thickness: N/A

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: 5/31/2021 4:40 AM

Notes: decoction

Author:

ThePontoon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2020 11:35 PM

Notes: For our barrel-aged version of Belgian Tripel, we selected a rye whiskey barrel (Bulleit Rye). We chose rye whiskey barrel for the typical spice character that comes with that style of spirit. The initial barrel time will be set for approximately 3 months, upon which time beer will be tasted and decision made to end or continue time in the barrel.
Our yeast strain was changed from a lower flucculating belgian tripel strain to a belgian ale strain that has a higher level of flocculation that will make it better upon transfer to barrel. The ale strain chosen still exhibits fruit character and rustic phenols desired in our tripel. Alcohol tolerance is also within our goal for the finished product.
We removed belgian candi sugar and added carapils to leave a higher finishing gravity to balance out the drying characteristics that will take place when in the barrel.
Our whirlpool hop addition was completely removed to rid liklihood of stale hop characteristics during aging from oxidation. Increased the bittering hop addition in the boil to counter the bittering loss during aging.

Note: cold crash beer after fermentation is completed before transferring to barrel to allow as much yeast as possible to flocculate out.

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:

gumol

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 17.7

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2017 9:47 AM

Notes:

Author:

thomas.falls

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 8:04 PM

Notes: Secondary in used 5 gal bourbon barrel

5.5 gal mash - strike at 160 F
4.0 gal sparge

Author:

rjgarden

Boil Size: 8.04 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1

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: 7/28/2017 1:16 AM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 5:53 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/25/2017 7:16 PM

Notes:

Author:

kuhuh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 11:16 PM

Notes:

Author:

alanbw

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2016 9:35 PM

Notes:

Author:

Backalley Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 72.5

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: 5/19/2016 2:56 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 10:29 PM

Notes:

Author:

Outlaw Brews

Boil Size: 1 Litres

Boil Time: N/A

Boil Gravity: 1

Efficiency: 68

Mash Thickness: 3

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: 3/29/2017 9:55 AM

Notes:

Author:

2CrazyDogs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 4:57 PM

Notes:

Author:

EliotNess

Boil Size: 632 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2019 7:05 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: 1.5

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: 10/5/2016 3:09 PM

Notes: 1.057
Final Gravity:
1.014
ABV (standard):
5.61%
IBU (tinseth):
36.81