Homebrew Beer Recipes | Page 2712 | Browse 320,000+ at Brewer's Friend

Author:

Bradleyarthurwhite

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.032

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: 1/27/2019 2:07 PM

Notes:
-Collect wort in sterilized carboy after mash

-When wort cools to 100-110 degrees, inoculate with lacto

-Hold wort at 80-100 degrees for 3 days

-Boil wort

-Chill wort to 60 degrees

-Inoculate with sach

-After 3 days of fermentation, add rhubarb, peaches, tea, and oak

-transfer to keg with co2

-carbonate high

Author:

ckozicki

Boil Size: 27 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.75

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: 3/14/2022 1:24 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/19/2021 1:19 AM

Notes: Based on Munkles 5Branches Bier deGarde recipe.

Initial fermentation at 68F without airlock. After 4 day add fermwrap and increase temp to 85-99F.

Author:

BrewStarr

Boil Size: 46 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2021 10:23 AM

Notes:

Author:

KEVINSKENE

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 8/20/2020 4:15 PM

Notes: -Soak mint leaves in 1-2 oz vodka
-Soak cocao nibs in 1toz burbon

Author:

Rocker812

Boil Size: 34.51 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.73 bar

Creation Date: 8/12/2020 7:22 PM

Notes: SpringFerm : 0.4 gr

Author:

hrickard

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 126.2 g

Creation Date: 7/12/2020 10:06 PM

Notes:

Author:

BiraMann

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 3.5

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: 5/8/2020 10:50 AM

Notes:

Author:

Genus Brewing

Boil Size: 222 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 1.25

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: 1/21/2020 2:27 AM

Notes:

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:

Deep Roots

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2015 5:46 AM

Notes:

Author:

Joebo27

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Dextrose

Priming Amount: 3.5 oz

Creation Date: 11/10/2018 6:00 PM

Notes:

Author:

bmacattack

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2018 6:38 PM

Notes:

Author:

TerrBear

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.33

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: 3/5/2018 2:52 PM

Notes: Candy sugar last 15.

Author:

gumoya

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 9/16/2017 8:01 AM

Notes:

Author:

Steve Licht

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2017 6:07 PM

Notes:

Author:

Matthew Dawes

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

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: 2/14/2017 3:24 PM

Notes:

Author:

Swig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 9:07 PM

Notes:

Author:

petemcnellis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2016 2:38 PM

Notes: WATER RQMTS (note: Based on my system. Other's will vary.):
Total mash water needed = 9.09 gal (36.4 qts)
Strike water volume at mash thickness of 1.5 qt/lb = 3.79 gal (15.2 qts)
Remaining sparge water volume = 5.3 gal (21.2 qts)