Homebrew Beer Recipes | Page 2861 | Browse 320,000+ at Brewer's Friend

Author:

Vehagn

Boil Size: 11 Litres

Boil Time: N/A

Boil Gravity: 1.115

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2018 11:54 AM

Notes: 10 x Acacia honey 350 g
1 x Cheery purée 1 kg (La Fruitière, 90% fruit, 10% sugar)

Add Yeast + nutrient after approx 24 hours to let the Campden do its thing first.

Author:

DanMart

Boil Size: 11.35 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 65

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: 11/30/2022 1:21 AM

Notes:

Author:

fireman99r

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2022 2:35 AM

Notes:

Author:

jolusem

Boil Size: 85.87 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: sucrose

Priming Amount: 520

Creation Date: 11/6/2021 5:59 PM

Notes:

Author:

maultenederale

Boil Size: 9.5 Gallons

Boil Time: 180

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 76 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/17/2021 12:40 PM

Notes:

Author:

Mine's an Old Peculier

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dme

Priming Amount: 41.3 g

Creation Date: 6/27/2021 10:55 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:

Kjeller 5

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2018 12:18 PM

Notes:

Author:

kennet

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

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: 12/2/2014 10:16 PM

Notes:

Author:

Mute Dog Brewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 2/10/2018 12:09 AM

Notes:

Author:

Djcpereira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: 2.5

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: 6/30/2017 12:53 PM

Notes:

Author:

Ericbeast

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 4:12 PM

Notes: split batch in primary:

1/2 aged for 3 weeks in primary, 3 months in secondary - then bottled.

1/2 aged for 3 weeks in primary, then 6 months in a 5 gallon bourbon barrel.

Author:

Tiago Soares

Boil Size: 22 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 1:28 PM

Notes:

Author:

Neanderthal

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 12:11 AM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: table sugar

Priming Amount: 5 oz

Creation Date: 5/30/2016 2:31 AM

Notes:

Author:

Thøger

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 7:08 AM

Notes:

Author:

MrFermentation

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 63

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 6:43 AM

Notes: Slightly like La Chouffe.

Author:

Wolf Pack Brewing

Boil Size: 38.27 Litres

Boil Time: 70

Boil Gravity: 1.029

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 2/8/2021 3:19 AM

Notes: https://beerandbrewing.com/lighthearted

YEAST
Imperial A62 Bell’s House Yeast; or Fermentis SafAle US-05 or other Chico-strain equivalent

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear, then lauter and sparge to get about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 70 minutes, adding hops according to the schedule. Add the whirlpool hops at flame-out and whirlpool for 25 minutes. Chill the wort to 68°F (20°C), aerate well, and pitch the yeast. Ferment at 71°F (22°C), adding dry hops on Day 4. Allow fermentation to complete, then crash, carbonate, and package.

Author:

agilardi

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/3/2021 7:21 PM

Notes: 100% RO water, yeast starter, mash ph~ 5.29

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 6:22 PM

Notes: