Homebrew Beer Recipes | Page 10 | Browse 310,000+ at Brewer's Friend

Author:

jlongstreet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 5:39 PM

Notes: vs. first batch: adding more hops: extra .5 oz of mosaic in whirlpool to make it 6.5 oz total, increasing and splitting dry hop: instead of 6oz for 4 days, 4oz near the end of fermentation and another 4oz after fermentation.

Adding 1lb of flaked oats.

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 3:45 AM

Notes: Internal temp of ~78 for 5 days, lower to 65 for 2 days until fg reached, keg/secondary, condition for up to 4-8 weeks

Author:

Codan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: 7 ozs

Creation Date: 10/2/2013 1:42 AM

Notes: Toasted 3-4 ozs of oak chips completely covered with bourbon, soaked for 7-10

Author:

geohound

Boil Size: 6.57 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: Dextrose

Priming Amount: 3.1 oz/5 gal

Creation Date: 5/29/2012 10:10 AM

Notes: Primary Fermentation: 4 days at 68 Degrees
Secondary Fermentation: 5 Days at 68 Degrees then cold crash for 3 days.
Additional Fermentation: Kegged, chilled and Carb'd for one week

Author:

rolandblais

Boil Size: 1.25 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: 8/9/2012 8:12 PM

Notes: JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)

FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.4

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: 4/12/2015 5:01 AM

Notes:

Author:

MJ

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 3/4 cup

Creation Date: 11/24/2012 3:27 AM

Notes: Belgian Saison Style Ale is mildly hopped, light in color delicately spiced with coriander, orange peel, paradise seeds & peppercorns
Actual Ingredients; 5Lbs. Briess Pilsen or Golden Light 1 Lbs. Belgian Light Candy Sugar 1 Lbs. White Wheat 1 oz. Hallertau Hop Pellets (6.5%AA)1 oz. Saaz Hop Pellets (4%AA)1/4 Tsp. Irish moss 1 Tbsp. Coriander 8 Black Peppercorns (Need to Crush) 2 grams Paradise Seeds (Grains of Paradise) 1 oz. Bitter Orange Peel
-After sparge add the dried Malt, Candy sugar & 1oz. of Hallertau Hop Pellets and boil for 30 minutes.
-Add ½ oz. Saaz Hop Pellets, ½ oz. of the Bitter Orange Peel & Irish Moss and continue boiling for 15 minutes.
-Remove from Heat; add last of ½ oz. Saaz Hop Pellets, Crushed Peppercorns, Coriander, ½ oz. of the Bitter Orange Peel and the 2 grams Paradise Seeds
-Then I steep for 15 minutes with lid on

Author:

Beard & Barrel Aleworks

Boil Size: 11.64 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2019 6:33 PM

Notes: We brewed a 10g batch of this about 6 weeks ago. It turned out amazing. So much so we went through 4gallons at a small Xmas party in a night. Wowzer.

I posted some pictures of the initial test batch. The recipe has now been updated to reflect a larger batch since it was such a hit. We're still tweaking it a bit - thinking of adding some more grain to boost the abv to 5% and a bit more hops for that lemony finish.

Were hoping to brew this one in early January 2020.

Author:

Fireman85p

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 45

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: 2/14/2015 6:57 PM

Notes:

Author:

netmedic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 9:58 PM

Notes: homebrewtalk.com/showthread.php?t=310446

Total Water Needed 6.96 Gallons
Strike Water Temp 155 Fahrenheit
Total Mash Volume 7.72 Gallons
PreBoil Wort 6.25 Gallons
PostBoil Wort 4.75 Gallons
Into Fermenter 4.50 Gallons

Author:

Fedebrin

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 0.75

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: 9/11/2016 6:11 PM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 8/9/2015 11:51 AM

Notes:

Author:

ImV

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 8:19 AM

Notes: Crush the mint leaves before adding to the boil

Also works well with T-58

Author:

kenflannery

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

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: 6/19/2012 7:57 PM

Notes:

Author:

bradyt88

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 94 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2019 4:37 PM

Notes: Brew Day
-Forgot Yeast nutrient

Fermentation Schedule:
-Pitched at 84F on top of first Dry Hop
-Ramped to 90F once active fermentation began (4 hours)
-Bumped up to 94F (10 hours after ramping to 90F), held until terminal gravity.

Author:

lionman

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 3:08 AM

Notes:

Author:

welchs33

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: 9/25/2012 1:19 AM

Notes: Clean pumpkin and cut into small cubes. Bake for 45 mins. at 350F then mash and coat with honey. Bake for another 45 mins. at 350F. Let cool to 154F then add to steeping grains in a grain bag. Steep steeping grains and pumpkin at 150-160F for 30 mins. Remove steeping grain bag and rinse with 1 qt. of 160F water. Add extract and boil. Add hops/sugar/spice at times indicated. Cool and rack into primary. Ferment in primary for 1 week. Rack into secondary and add additional ingredients. Ferment in secondary for 1 week. Bottle and age for 2 weeks.

For vanilla vodka solution, add 2 vanilla beans to 4oz of vodka. Let sit for 2 weeks.

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 12:05 AM

Notes: Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repertoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 6/19/2015 3:16 PM

Notes:

Author:

PutnamBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

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: 10/1/2018 1:01 PM

Notes: I love this mineral profile. I think for next time I’m going to keep the dry hops to two different kinds instead of three. 2 Citra and 3 Amarillo. Anyway the aroma is amazing. Lots of tropical fruit, luscious mouthfeel. Nice hop saturated flavor with very little bitterness.