Homebrew Beer Recipes | Page 887 | Browse 320,000+ at Brewer's Friend

Author:

InspirationBeer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.011

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Batch

Priming Amount: N/A

Creation Date: 11/16/2015 4:16 AM

Notes:

Author:

Pinetops

Boil Size: 5.51 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 69

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/26/2022 6:23 PM

Notes: [Original notes translated into English from original recipe - see URL]
The amount of mash and rinse water you should use depends on the equipment and the method you are brewing with. As an estimate, we can say that you can use 16 l of mash water and 13.5 l of rinsing water for this beer. Some brewing machines (e.g. Speidel Braumeister) may require larger amounts of mash water. Always check the manual of the equipment you use.

In this beer, a more advanced mash scheme might be worth trying:
55 C (131F) for 15 min (protein step)
63 C (145F) for 45 min (beta-amylase step)
72 C (162F) for 15 min (alpha-amylase step)
77 C (170F) for 5 min (knead)

OR:
Mashing at 66 C (151F) for 75 min. Mash at 77 C (170F) for 5 minutes if you have the opportunity to increase the temperature in the mash.

Cool down to 9 C (48F) before pitching the yeast.

Fermentation at 10 degrees until 2/3 of FG is reached (typically after 10-14 days). Then increase gradually (approx. 1 degree per day) to 17 degrees. Keep at 18 degrees for 2-3 days. Then lower to 10 degrees or lower before bottling (20-28 days in total).

Yeast alternatives: WLP830, WLP838, Saflager 34/70

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Modified original recipe with details from another and changed mash to a step schedule with three decoction steps. The decoction steps are to be conducted sort of in parallel with the mash step before it.

Using long, insulated gloves (https://a.co/d/795ZKxH), I dipped a quart pyrex measuring glass into the mash tun and removed four scoops of drained mashed grain. You still want some liquid but it should be a thick mash. I roughly measured 3 gallons of milled grain in my grain bucket at dough-in so that is why 4 quarts to be decocted (1 gallon which is roughly 1/3 of grain)

I put this in a 5.5 quart pot sitting on an induction hot plate set up beside my mash tun. It would take about 10 minutes to get to boil. So generally, I would get mash tun to temperature for a step, wait about 5-10 min. and then scooped out grain to be boiled. Once boiled for 20 min. the mash step time would have expired and I would put the grain back. The extra heat of boiling would help raise to the next step although it usually took a little more heat. Once at the next step temperature, wait 5-10 minutes and repeat. Ultimately, this added 1-2 hours to my typical brew day time.

The triple decoction did raise SRM so I did not use the Carafa Special III that was in the original recipe. Brewer's Friend is calculating SRM from the grain bill but with decoction, I estimate it to be around 18 at the end of the boil.

Author:

mtemerowski

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 1/30/2020 3:12 AM

Notes:

Author:

Hollis1180

Boil Size: 3.5 Gallons

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 5:50 PM

Notes:

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 11:08 PM

Notes: Dryhop to taste?

Author:

Griffdabrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Bottle condition

Priming Amount: N/A

Creation Date: 12/13/2017 10:30 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 75

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: 7/16/2017 7:08 PM

Notes: Whirlflok and yeast fuel, OG 1.114

Author:

jesseb

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 5:48 PM

Notes: Carbonate high ~4

Author:

360petercook

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 4:01 AM

Notes: Kettle sour:
Collect wort in kettle

Author:

snoochkart

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 11:39 AM

Notes: Pumpkin was baked at 350 for 60 mins, cooled, and then steeped with specialty grains between 150-155 for 60 minutes.

Sparged with 1 gallon of 170 water.

OG was 1.07 and FG 1.012. Not sure if steeping efficiency > 35% and/or pumpkin added some PPG.

Beer was good but a little too spicey. Would recommend cutting down on Nutmeg and Allspice. Also, steep grains for no more than 30 minutes.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

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: 11/2/2015 3:46 PM

Notes:

Author:

andete

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 9:58 AM

Notes:

Author:

Spinneriet Bryggeriforening

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.7

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: 8/20/2015 5:37 PM

Notes:

Author:

FourStringer_Homebrew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 6/11/2015 6:51 PM

Notes: Hop Shot 5 ml will add ~50 IBU to final number.

Author:

Spydersweb

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 1:20 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 7:50 PM

Notes: Hoppy Belgian Strong Pale Ale focused on brewing with Golden Promise malt, the new El Dorado (Spanish for "The Golden One") hops and the more traditional Brewer's Gold hops. First Gold, a UK dual-purpose hop, was chosen as a late addition/knockout hop for its spicy and slightly floral notes, matching well with the esters produced during primary fermentation.

Aiming for a resinous, fruity and dry profile with some of the traditional Belgian character; a soft yet fairly-full mouthfeel should result from the use of oats and wheat in conjunction with a traditional Belgian yeast blend. This is kind of influenced by Idle Hands' "hopification" of traditionally non-hoppy styles (hoppy hefe and hoppy tripel were both amazing and intense, keeping the best, traditionalist qualities of the original styles and adding some new world flair).

4/16/16: This one's been a long time coming. I switched the hop additions around a lot to focus on El Dorado as an aroma hop instead of a bittering hop. Doing our sacch rest now.

4/23/16: racked onto 1oz El Dorado

4/30/16: sample was great with 1wk dry hop. Forgot yeast, so did not bottle. Heavy phenols up front, great belgian character, soft, medium body. Hints of tropical hops in the finish which become more noticeable after repeated sips, and phenols calm down a bit.

5/25/16: So this ended up with 1 week in primary, 2 weeks in secondary w/ dry-hop (El Dorado). Has been conditioning in bottles for about 2 and a half more weeks at this point. Just opened my first bottle to enjoy at home (had a bottle this past weekend while at Pat's place and posted about it on FB but needed to update here).

Pours a beautiful deep orange/golden color with an absolutely massive head with spectacular retention. With a head this milky, frothy and bone white, this reminds me a lot of a classic Duvel pour, which makes me proud. Lacing is mild but appears tiered when it does come about. Body is opaque, though effervescent carbonation can be seen around the edges of the glass if you look hard enough.

Nose is bright tropical fruit (pineapple/papaya/guava, mostly), mild grassy notes, solid amounts of Belgian funk, a bit of vanilla and honeyed malt. Not a trace of alcohol to be found, and at almost 9%, that's dangerous. In other words, this smells like a perfect Belgian strong pale ale to me.

The palate is mostly rich phenolic Belgian yeast, chewy honey-leaning malt notes and juicy, bright hops. Lots of clove-y aspects intertwined with pineapple and papaya, structured on top of an almost-doughy malt/yeast combo. Very big body on this beer. Definitely not a light tasting one, but it was never really meant to be. That said, the playful hop notes and intense tropical fruit flavors make this an enjoyable warm weather beer if you don't mind the high ABV. Carbonation is medium-high.

If we brew this again, I'm suggesting several changes. The hop bill seems pretty spot-on, other than the fact that we should probably double the dry-hop quantity. It probably would've been better to just do one knockout addition of 1 oz and then do 2 oz in the dry-hop. I feel the aromatic elements of El Dorado could be pushed even more, though they do come out here for sure. I would also say we could play with the malt bill a bit, perhaps utilizing Golden Promise as the whole base malt instead of splitting with 2-row and pilsner. Oats and wheat helped provide structure here, for sure, but I'd also like to see what this is like with a bit more of each. That's more of a weird desire for experimentation than a necessity, but regardless... glad we have so many bottles of this creamy, rich, Belgian yeast-influenced tropical-fruit-cocktail in a bottle!

Author:

Ira Briggs

Boil Size: 8.6539 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 3/28/2011 6:25 AM

Notes:

Author:

philistine

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Bulk prime with light DME

Priming Amount: 350gm

Creation Date: 11/6/2014 9:07 AM

Notes: So this is the 5th incarnation of this recipe, I have yet to brew this myself. The big difference between this and the last batch is the increase in wheat malt (from 850gm to 2kg) and the respective decrease in pilsner malt (from 3.5 to 2.4kg).
I have also made other variations using Willamette hops as the bittering addition and this will be the first %100 tettnang edition - which makes it a style match.
Enjoy!
Any comments or critique welcome!

Author:

Ceepies

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

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: 8/10/2013 8:08 PM

Notes: Dutch Cocoa powder was added to wort after boil in order to dissolve into wort. It was not boiled.

Oak Spirals were soaked in Jack Daniel's for 2 months prior to brew day. The spirals were added to the secondary sat for minimum 1 month.