Homebrew Beer Recipes | Page 674 | Browse 305,000+ at Brewer's Friend

Author:

zgoda

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 10.6

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2013 9:58 AM

Notes:

Author:

Eric Saba

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 8/11/2021 1:51 PM

Notes:

Author:

Bklyn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 9:51 PM

Notes: For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil

HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days

YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs

WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.

SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4

DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).

After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.

After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.

Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg).

Author:

GoblinCat Brewing Co.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 8/28/2018 8:47 PM

Notes: I made this a few weeks ago and am about to bottle. It tastes great so far, but will definitely benefit from carbonation. It ended up being a darker brown color and you can taste the elderberry flavor, but it's not overpowering.

The OG ended up being 1.070, and the FG 1.012 -- likely from the sugars in the dried elderberries. (I used a package of dried elderberries from Brewer's Best).

I'd recommend using a bag, basket, or strainer of some sort to hold the elderberries, then pull them out before transferring out of the brew pot. Elderberries kept getting caught in the siphon during my transfer.

Author:

SDD´N´DTH Brewing

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 85

Mash Thickness: 3

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: 10/11/2017 2:54 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 6:13 PM

Notes:

Author:

LlewellynBrewHaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: 5

Creation Date: 4/7/2016 9:09 PM

Notes: base grain bill is from July/Aug'15 BYO article
Dry Dock Brewing Co. Apricot Blonde

Author:

105WestBrewing

Boil Size: 56 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.25

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: 2/17/2016 5:54 PM

Notes:

Author:

Tittiesnbeer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 11:24 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 2/25/2015 10:26 PM

Notes:

Author:

texasmastros

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

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: 2/16/2015 1:59 PM

Notes:

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2014 4:09 PM

Notes:

Author:

crayfish_dc

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 1/3/2014 2:04 PM

Notes: adding 16 (or more) oz of bourbon and 2 oz or toasted American Oak cubes.

Author:

Ekangersmuget

Boil Size: 50 Litres

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: 3/21/2012 7:22 PM

Notes: OG 1.059

Author:

wyeasty

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 4:11 AM

Notes: Would normally use 1084 irish ale...
But decided to make neobritania a house strain and just wanted to try it at a dry irish stout...

Author:

Neil Crane

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/10/2011 6:28 PM

Notes:

Author:

10 Palms

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: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 3:23 AM

Notes: Silver medal at 2017 Maui Brewer's Festival in American wheat category.
Bronze medal at 2017 Maui Brewer's Festival in Fruit beer category.

Author:

Rob Meyer

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: 2/11/2012 7:12 PM

Notes: Recipe slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain

Used Mt Hood (15 min) instead of Hallertau Mittlefruh because I had it on hand already

Forgot to add Irish Moss, Coriander

----

Notes:

Added orange peel at the flame out as the recipe called for, but wasn't sure if they were supposed to be left in the fermenter, so I strained them out when transferring to the fermenter.

During boil, topped it up to 20 quarts since mash efficiency was low.

FG 1064 at 75.5 F

Monday Feb 13 9am Fermentation started, temp of closed water jar was 77.0, fermenter thermometer sticker reads 78 and the open-to-air blow-off reservoir reads 76.0 F. Turned thermostat down since it seems too warm in the bathroom.

Monday Feb 13 5PM Sticker thermometer maxed out (greater than 78 F). Closed water jar reads 79. Turned down bathroom thermostat more and opened door for 30 seconds to cool off the room. Fermentation still rapid but has slowed some since 9am.

Tuesday 7pm Fermentation slowing (1 burp every 1-2 seconds). Clsoed jar 75.8, sticker 78, ambient room temp 73.6

Wed 8:30am fermentation continues slowly (burp every 3 seconds). Sticker reads 76, thermostat set to just above the middle of the 60-zone. Turned thermostat down slightly.

Wed 10:30pm sticker 74-76

Thur 8:50am sticker 74 degrees. Turned dial up slightly

Friday-Tuesday The thermometer sticker very consistently reads 72 degrees

Sunday, Feb 26 - Transferred beer to keg. FG 1.010. Beer is extremely cloudy, very bright -- looks very similar to orange juice. Also put a pint glass full of it in the refrigerator to see if the cloudiness will drop out of solution with chilling.

Tuesday, Feb 28 - Pint glass in refrigerator is a brilliant ruby orange-red. Clarity still not great, but it looks so much better than before.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2014 10:17 PM

Notes:

Author:

AJBurns

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2022 3:25 PM

Notes: Brew Date: 07/12/22

Pitch Date: 07/12/22

Pitch Temp: 24.5c

Temp setting: 20.5c

Actual OG: 1.032

Ferment schedule: Start ferment at 21c for 48 hours. Raise 1c per day to 28c

08/12/22: Temp raised to 21c

10/12/22: Temp raised to 22c

11/12/22: Temp raised to 23c

12/12/22: Temp raised to 24c

13/12/22: Temp raised to 25c

14/12/22: Temp raised to 26c

15/12/22: Temp raised to 27c

16/12/22: Temp raised to 28c, SG - 1.004

18/12/22: SG - 1.003

20/12/22: Temp dropped to 14c, dry hop added.

22/12/22: Cold crash 1c

26/12/22: Packaged - Kegged 19 liters

FG: 1.003 ABV: 3.8%

------------------------------------------------------
Ca~100-110 ppm
SO4-150 ppm
Cl- 80 ppm

----------------------------------------

http://www.horscategoriebrewing.com/2015/10/grisette-recipe.html

http://www.milkthefunk.com/wiki/Grisette

http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html

https://bisonbrew.com/how-to-brew-grisette/