Homebrew Beer Recipes | Page 339 | Browse 320,000+ at Brewer's Friend

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2019 7:52 PM

Notes: Original Recipe
https://wesbrews.com/2019/02/01/blueberry-muffin-ipa-tasting/

Modified
http://brewgr.com/recipe/64566/blueberry-muffin-ale-modified-wesbrewscom-recipe?public=true

Initial brew in 2019 without lemon zest or lactose and was very nice. Blueberries from Trader Joe's ("wild" Canadian). Added to fermentor frozen, but this only made the beer pink instead of purple like original and Modified versions.

2020 Changes. Reconfiguring the water additions a little bit. I will add zest of 2 lemons in late boil. I plan on cooking 1/2 of the blueberries (2 of 5 lbs) until better broken down and blending the remaining 3 lbs frozen in a sanitized food processor. Also, swapping out S04 for Ringwood as I heard good things on the escarpment webinar about the esters it produces. I'll oxygenate it well after pitching and ferment mostly open. Diacetyl rest because ringwood is a butter bomb (which I think will work ok here to have some residual "butter").

Copied this recipe and tweaked it a lot to accommodate philly sour. Added in dextrose for making acidity and then after a few days I will add the London yeast for english yeast character after a few days with the dry hop and fruit. Took out the maltodextrin and added back some of the lactose the original recipe had on Wesbrews.

Author:

mgiron10

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 7/14/2016 9:25 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 3:20 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 2/12/2018 8:27 PM

Notes: Strisselspalt would be a good hop substitute.

"Dry hop" with 2-3oz of wheat malt to inoculate wort with Lacto for proper taste profile.

Use clean finishing Yeast

Bring fermentation up to 66-67 degrees for about 3 weeks.

Bottle around 2 volumes CO2 to make sure there are no bottle bombs. Once carbonated, drink quickly.

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Light DME

Priming Amount: 1.25 cups

Creation Date: 1/19/2015 3:01 PM

Notes:

Author:

thechad

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 7/5/2015 4:47 PM

Notes:

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 4:32 PM

Notes:

Author:

13Devils

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 2/7/2012 11:44 PM

Notes:
Pre-Heat hot liquor temp at 165 F
Primary Ferment: 65 F 1 week
Secondary: 65 F 2 weeks

1 quart of water preheated to 170 degrees for every pound of grain being mashed. After adding the grains to the warm water, the temperature should equalize out between 150-152 degrees and then held for about one hour.

Author:

Brafina

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.19 bar

Creation Date: 9/10/2017 2:04 PM

Notes: 2 weeks in primary @ 20 c
Cold crash @ 1c 4 days
Kegg and lager cold 4 weeks

Author:

swimfreak

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 12/4/2015 6:26 PM

Notes: Only use local unpasteurized cider

Author:

bhive01

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 8/21/2021 10:57 AM

Notes: 2/2025 Batch 6 - 6 lbs frozen puree var Zara. 10 bags of hibiscus tea (Republic of Tea Hibiscus Superflower Tea in 2 cups boiling water).

11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.

The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.

3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.

Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.

Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.

Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde

Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5

let it ferment for 14 days and keg to 3vol.

Author:

LeeBoss

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3

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: 3/1/2019 1:40 AM

Notes:

Author:

Greg Dunning - Beer Stalin

Boil Size: 38 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2017 4:49 PM

Notes: Malt Detail
German Pilsner = Weyerman Pilsner Lovibond = 1.5-2.0 $15.94
German Melanoidin = Dingemans Biscut L = 25 4.65
German Carapils = Briess Carapils L= 1.5 1.32
Total Malt $21.91

Hops Detail
Saaz = Yakima Chief Hopunion $19.75

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 9:05 AM

Notes:

Author:

Jason Rippe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 9/24/2011 1:18 PM

Notes: Intended to be Christmas presents, I wanted to try a dark chocolate pomegranate stout. Also my first attempt at an all grain recipe, using BIAB method.

Author:

pdjbrewer

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: Brewers Sugar

Priming Amount: 1 cup

Creation Date: 2/11/2013 10:58 PM

Notes:

Author:

HalfHeartedBrew

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Syrup

Priming Amount: ??

Creation Date: 9/19/2012 2:37 AM

Notes: Want this to be a strong golden Quad. Amber Color will come from Raisins/Cane Syrup/Whiskey Barrel

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/22/2012 3:02 PM

Notes:

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: 6g/l

Creation Date: 12/8/2014 12:49 PM

Notes:
3 pakker gjær
Gjæring 10 grader. Diacetylrest.
Lagring ned mot 0 grader i 2 mnd

Author:

Boil Size: 50 Gallons

Boil Time: 40

Boil Gravity: 1.123

Efficiency: 60

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: 9/12/2018 6:01 PM

Notes: 5 packs Tartan and 3 packs of darkness pitched

Count Chocula and 2 row were mashed separately for 60 minutes, and the resulting wort was boiled separately and added to the final minutes of the main boil.