Homebrew Beer Recipes | Page 699 | Browse 320,000+ at Brewer's Friend

Author:

Laney

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

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: 3/31/2016 12:58 PM

Notes:

Author:

Gentosaur

Boil Size: 1.75 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2023 10:52 PM

Notes: Started on 3/19/2023 with an anticipated final date of 3/29/2023

Original ABV was 1.70 (1.72 with correction factor since reading was taken at 72F)

Original had 2/3 cups of table sugar with 4.5oz of lemon juice so we'll keep that going with this just to see

Author:

MickOS

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 74

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/1/2019 6:42 AM

Notes: Add:
Day 4 at same time as adding Saaz for dry hops & leave for 7 days

2 x Lemongrass stalks (crushed)
2.5g x Kaffir Lime leaves (dried)
25g x fresh ginger (grated)

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 45

Boil Gravity: 1.067

Efficiency: 75

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: 10/5/2018 6:36 PM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.3

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: 1/24/2018 1:40 PM

Notes:

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 3/12/2017 3:55 PM

Notes: Steep wheat and crystal at 165F for 20 min then mash with 2 row.

Author:

snoochkart

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2013 6:29 PM

Notes:

Author:

ghil

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 9:24 PM

Notes: Honey is added after the more active fermetation is subsided.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2015 8:54 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 4

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: 11/29/2015 10:37 AM

Notes:

Author:

dtsearcy1

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 5oz. by weight

Creation Date: 11/18/2015 4:28 AM

Notes: Did not have time for a starter so using 2 packs.

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 82

Mash Thickness: 3

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: 8/19/2015 10:39 PM

Notes:

Author:

Marriedtoahotlibrarian2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 4:29 AM

Notes:

Author:

kuba

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 6.3

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: 7/10/2015 9:40 PM

Notes:

Author:

The Wild Strain

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 2

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: 3/12/2015 5:30 PM

Notes:

Author:

Fireman85p

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2014 11:47 PM

Notes: Hops: Tettnang 3/4 for 30 Min 1/4 15 Min
Hallertau 3/4 60 min 1/4 15 Min

Author:

Yes Dear

Boil Size: 30.7 Litres

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 77

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 11:07 AM

Notes: Inner health IBS support - Lacto plantarum is used to sour.

Mash as normal, 15 minute boil to pasteurize and cool to 25 C.

Measure pH, adjust with lactic acid to 4.5.

Add lacto in fermenter and seal.

Measure pH and boil when pH is at 3.8 or lower.

Watermelon - pulp fruit added (sanitized first)

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

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: 12/31/2018 7:40 PM

Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below.

Mash Schedule for BIAB

Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes.

1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required.

2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]

3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes.

4) Raise mash to around 154F. Keep at this temperature for 20 minutes.

5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil.

Fermentation:

Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.)

Variations:

This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity.

As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent.

I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well.

Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour.

For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html

Author:

Stafo

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2020 5:31 AM

Notes:

Author:

Herr Braumeister

Boil Size: 6.92 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 72

Mash Thickness: 1.25

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: 7/3/2021 10:22 PM

Notes: Mash at 149 for an hour.
Mash out at 160; sparge at 170.

Chill to 63, aerate, and pitch yeast

Add dry hop to primary after 3-4 days.

Fullers uses light crystal; most clone recipes use 120-150