Homebrew Beer Recipes | Page 876 | Browse 325,000+ at Brewer's Friend

Author:

kif

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 2:49 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.035

Efficiency: 68

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: 11/11/2020 8:48 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2020 8:31 PM

Notes:

Author:

ChrisChown

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2018 8:24 PM

Notes: og 1.072
brewed 9/16/18
45g of cannabis added 9/19/18
racked off cannabis into secondary 9/27/18 sg
bottled 10/3/18
~1.010
this came out good. maybe more cannabis

Author:

Granero'd Homebrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 3/11/2018 2:24 PM

Notes:

Author:

ShamelessShineLab

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 18.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 4:05 PM

Notes: First class Brewing Project done with Extract recipe created by students on February 17,2018 as part of the Into to Brewing class, in the Brewing Sciences program at Trociare College in Williamsville,NY under direction of Dr. Brian Barrow PhD.
The class developed a recipe on the spot with what a set DME base, and a table full of other steepable specialty grains and hops. After they picked a style directions the class worked together on deciding what grains would give them the desired adjunct characters they were looking for and determined how much to use in a matter of minutes also pairing the hops that would best accent the beer in bittering and aroma. Dr. Barrows then informed them that they were going to split that beer in the end into 2 batches and pitch a different WhiteLabs Yeast in each (WLP001 &WLP530), along with the late addition of Belgian Candy syrup D-180 to the fermentor containing the WLP530 Abbey Yeast. To show how two beers with the same base can be affected with simple additions and simply changing the yeast. This is the first of hopefully many beers this class does together at Trocaire College in the Brewing Sciences Department.

Author:

Wayne's Wallop

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2018 11:06 PM

Notes: Directions

1) Take 2.5 gallons of water heat up to 150. Turn off heat and put grains in steeping bag. Steep for 20-30min.

2) Take grains out, put in malt extract. Bring to boil.

3) At the beginning of the boil, add 1 oz of Willamette hops.

4) Boil for 60 min. Turn off heat, pour 6 oz of maple syrup and cool down (that should be half of the maple syrup in the package). It’s okay to eye ball it. Just look at half of the bottle.

.

5) After it is cooled down, put into fermenter and fill up to 5 gallons. Pitch yeast

6) Let the amber ferment for 1-2 weeks. Then its time to bottle. As you can see I have marked my maple syrup so anyone who comes over to my house will not use the left over 6 oz of maple syrup.

7) For bottling use the other 6 oz of maple syrup as your priming sugar. To do that, take about a cup of water, put in sauce pan bring to boil, then add the 6 oz of maple syrup and heat up for about a min. Turn off the heat, and let it cool down. Take that mixture and pour into bottling bucket, then siphon beer on top of the mixture, stir around then bottle.

*If kegging pour that mixture into the bottom of your keg. Purge your keg, but don’t pressurize other then the inital to fill up the head space. Let it sit for a bit of a week. You might have to adjust the carbonation level.

8) Drink in about 2-3 weeks.

The reason why I do things the way I do:

Combination of 3lbs of Amber and 3 lbs of Golden light

The reason why I chose this combination is that I really want to bring out sweet tones in the brew. Amber malt extract is created from crystal malt and 2 row brewers malt. When converting amber malt extract into all grain recipes you actually look at it as 95% 2 row and 5% crystal malt (60L or 80L depending on your school of thought). I really wanted to accent on the sweetness of the maple syrup. I knew when making the recipe that I was going to add crystal malts to the recipe so I only added 3 lbs of the amber malt extract because I didn’t want a crystal malt overload. Having this balance between 3 lbs of amber and 3 lbs of golden light will allow room to add different speciality grains which help in adding complexity to the beer.

.5 lbs of CaraVienna.

Odd grain to chose right? Not used in a ton of recipes, used in this one! I like this grain a lot. Cara just means caramel. It’s a weird abreviation that home brewers use. Caravienna malt adds sweetness and body to this beer. It will add a bit of color, not a lot though since its only 20-24L. This grain does add a very light nutty sweetness to the beer which is hard to substitute. Substitutes for this could be 20L crystal malt but it would lack the nutty aspect. CaraVienna does have a nice aroma also, kinda bready in my opinion.

.5 lbs of Crystal 40L

Between all of the crystal malts, I really enjoy crystal 40L and crystal 60L. I honestly don’t have too big of a reason other then that’s normally what all my recipes will have in them when I end up using crsytal malt. Normally at home brew shops they’ll have: 20L, 40L, 60L, 80L, & 120L . So 40L crystal malt is on the lower spectrum of the crystal malts. When you get into the higher crystals they have almost a raisin like flavor to them. I wanted to stay away from that flavor in this beer (it’s good for stouts and porters) so I used 40L, if you couldn’t get 40L I would go with 20L or 60L but not anything higher then 60L. If you go higher in the crystal malts you might end up covering up the maple syrup.

.5 lbs cara pils.

This grain balances the beer without adding any color. Also this grain is great for head retention which is defintly what we want for a beer like this.

1 oz Willamette Hops 60 min boil

No aroma hops in this beer. I didn’t want aroma hops because the maple syrup is the main thing that is the focus point. Having hops in the aroma I think could take away from the maple syrup. Willamette are kinda woody in profile as well as a bit spicy. I figure keep earth (woody) with earth (maple syrup from trees). This type of hop is a lower alpha hop generally around 4.5%. If you wanted to add an aroma hop I would stay as low as possible for the alpha. Examples would be: Liberty – 3.4% or Crystal – 2.8%. I would not go to high on the alpha because you’ll cover up the maple syrup.

Maple Syrup For Flame Out & In Bottling Process

I like to use both Maple Syrup at the end of the boil and also in the bottling process. I don’t like to boil it for too long because I just feel that it loses some of the essence of the Maple syrup. When you use Maple syrup for bottling you’ll be able to smell it when you open the bottles. Kinda reminds me of pancakes when you open the bottle.

I would suggest to let the beer age in the bottles for about 2-3 weeks. If you ended up wanting to add more maple syrup or adding more in the fermentation process you should defiantly let it stay in the bottles for more then 2-3 weeks. If not, the beer might taste hot.

Safale – 04 or White labs 002 or White Labs 013 or White labs 023.

I like Safale 04 for this recipe. It leaves more residual sugars meaning that the beer will be sweeter. Now that is what I’m talking about! If you chose a stronger yeast then what will happen is that most of the sugars will just be converted into alcohol, making the beers ABV pretty high up there. If that’s what your going for, then leave it in the bottles for more then 2-3 weeks. The other white labs that I have listed above will also give a similar effect as the Safale -04. I would not use WLP001 on this one.

Conclusion:

It’s good, it’s different, and worthy of a repeat beer for next year. I particuarlly like this beer because it’s nice to drink when the weather starts to change and leaves you with this refreshing taste in your mouth. The hops are going to be on the light side, if that’s a bit of a turn off to you this may not be the beer for you. You could add another ounce with 30 left in the boil but I wouldn’t want to do to much more (as in ounces) then that because it will just take away from the maple syrup smell. Also I wouldn’t put hops in to much past 30 min because it will add to much aroma. I would not put to much of any hop in this beer because I wouldn’t want my palate to be in shock.

The thing that I like most about the amber is that you are starting off with a beer that is already sweet, to build off of that I feel is not that hard. So in my opinion the 8 Steps Maple Syrup Amber is a great transition beer into the fall.

If you think that I’m being particularly up tight with the Maple Syrup and afraid of “taking away from it” let me explain. I figure that this beer has one purpose, maple syrup. If you take that away from it, it’s just like any amber. So when I’m telling my friends, “Hey try my Maple Syrup Amber” the only reaction I want is, “I CAN TASTE THE MAPLE SYRUP! NOW THAT’S COOL”. A response such as, “I can’t taste it.” or “It’s pretty hoppy” would be a failure for what I was going after . With that said, feel free to take from it, build off of it, or leave it, in my opinion this beer will set you up for some great reactions with friends and family though.

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/13/2017 2:01 PM

Notes:

Author:

KG Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 8:40 PM

Notes:

Author:

Andrea87

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 6:36 PM

Notes:

Author:

the mad zymurgist

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 7/1/2012 5:02 AM

Notes:

Author:

ereebrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

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: 5/3/2016 2:25 PM

Notes:

Author:

THeRishel

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 8:38 PM

Notes:

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

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: 1/24/2016 7:17 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 2:06 AM

Notes:

Author:

FatsSchindee

Boil Size: 2.6 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 11/10/2015 3:58 PM

Notes: Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months.

No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf.

Vital Statistics:
OG: 1.074–1.110
FG: 1.015 – 1.030
IBUs: 30 - 40
SRM: 11 - 14
ABV: 9 - 10%
(Copied from Ozapft Is! Homebrew comp guidelines)

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1

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: 7/4/2015 12:47 AM

Notes: Saw another version that has the following dry hop additions:
Amarillo hops
9.3%, Pellet 0.5 ounces
7 days
Centennial hops
10%, Pellet 0.5 ounces
7 days
Simcoe hops
13%, Pellet 0.5 ounces
7 days

Author:

biergato

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.027

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2015 8:23 PM

Notes:

Author:

pointofview

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 4:35 PM

Notes:

Author:

dbrowning

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2014 2:12 PM

Notes: