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Message
Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 12/12/13 at 9:34 pm
Posted on 12/12/13 at 9:34 pm
Guys,
This thread is for Beer recipes and beer recipe discussion ONLY. For equipment setups, system help, process questions and all other beer discussion keep it in the In-Process Thread --> IN PROCESS THREAD
TigerDroppings Recipes:
All-Grain
Bayou Blitz Black Ale
(Page 1) SouthofSouth
Bottomland Saison
(Page 1) BottomlandBrew
Bottomland Farmhouse
(Page 1) BottomlandBrew
Grapefruit RyePA
(Page 1) s14suspense
Bayou Blitz Pumpkin Man
(Page 1) SouthofSouth
TropicAle
(Page 1) s14suspense
Imperial Chocolate Peanut Butter Stout
(Page 2) LSUGrad00
Jolly Klaus Christmas IPA
(Page 2) BugAC
'Til Death Belgian Saison
(Page 2) BugAC
3rd Prime IPA
(Page 2) BugAC
Brasserie Sur Les Sentiers - Sour Saison
(Page 2) rds dc
Alot of Oatmeal Stout
(Page 3) BugAC
Typhoon Amber
(Page 3) Fratastic423
Leopold's Darkness
(Page 4) LSUGrad00
Belgian IPA
(Page 4) Fratastic423
Coffee and Vanilla Porter
(Page 4) BMoney
French Benefits - French Saison
(Page 4) BugAC
Greensboro Porter - Hill Farmstead Everett Clone
(Page 5) LSUGrad00
Brasserie Sur Les Sentiers – 100% Brett Pale Ale
(Page 6) rds dc
BonerJamz Pale Ale
(Page 7) SouthofSouth
Sunfish Pale Ale
(Page 7) LSURoss
Extract
Crosscut Brewing Single Hop Series Pale Ale
(Page 1) LoneStarTiger
Big Wooly Mammoth Espresso Imperial Stout
(Page 2) BMoney
Snooze Button Breakfast Stout
(Page 3) LoneStarTiger
This thread is for Beer recipes and beer recipe discussion ONLY. For equipment setups, system help, process questions and all other beer discussion keep it in the In-Process Thread --> IN PROCESS THREAD
TigerDroppings Recipes:
All-Grain
Bayou Blitz Black Ale
(Page 1) SouthofSouth
Bottomland Saison
(Page 1) BottomlandBrew
Bottomland Farmhouse
(Page 1) BottomlandBrew
Grapefruit RyePA
(Page 1) s14suspense
Bayou Blitz Pumpkin Man
(Page 1) SouthofSouth
TropicAle
(Page 1) s14suspense
Imperial Chocolate Peanut Butter Stout
(Page 2) LSUGrad00
Jolly Klaus Christmas IPA
(Page 2) BugAC
'Til Death Belgian Saison
(Page 2) BugAC
3rd Prime IPA
(Page 2) BugAC
Brasserie Sur Les Sentiers - Sour Saison
(Page 2) rds dc
Alot of Oatmeal Stout
(Page 3) BugAC
Typhoon Amber
(Page 3) Fratastic423
Leopold's Darkness
(Page 4) LSUGrad00
Belgian IPA
(Page 4) Fratastic423
Coffee and Vanilla Porter
(Page 4) BMoney
French Benefits - French Saison
(Page 4) BugAC
Greensboro Porter - Hill Farmstead Everett Clone
(Page 5) LSUGrad00
Brasserie Sur Les Sentiers – 100% Brett Pale Ale
(Page 6) rds dc
BonerJamz Pale Ale
(Page 7) SouthofSouth
Sunfish Pale Ale
(Page 7) LSURoss
Extract
Crosscut Brewing Single Hop Series Pale Ale
(Page 1) LoneStarTiger
Big Wooly Mammoth Espresso Imperial Stout
(Page 2) BMoney
Snooze Button Breakfast Stout
(Page 3) LoneStarTiger
This post was edited on 4/30/14 at 1:01 pm
14
Posted on 12/12/13 at 9:34 pm to SouthOfSouth
Bayou Blitz Black Ale (All-Grain)
Grain:
10lbs - 2 row malt
0.5lbs - black patent malt
0.5lbs - Crystal 90L
14oz - Corn Sugar (Dextrose) Optional
Hops:
Magnum - 3/4oz 60 min
Magnum - 1/4oz 15 min
*can be exchanged for any high alpha hops*
Yeast:
Wyeast London ESB (1968)
Mash Profile:
14qt water 60 min at 153*
Sparge 17.75qt at 170*
Fermentation:
7 days primary
7 days secondary
14 days bottle/keg
Details:
Color: 25.6SRM
IBU: 41.5
Calories: 184
Est OG: 1.057
Est FG: 1.010
Characteristics:
A light bodied dark ale. Has deep dark flavors without the heavy feel of most dark ales. A very good craft beer for the less adventurous drinker looking to adventure into craft brews.
Grain:
10lbs - 2 row malt
0.5lbs - black patent malt
0.5lbs - Crystal 90L
14oz - Corn Sugar (Dextrose) Optional
Hops:
Magnum - 3/4oz 60 min
Magnum - 1/4oz 15 min
*can be exchanged for any high alpha hops*
Yeast:
Wyeast London ESB (1968)
Mash Profile:
14qt water 60 min at 153*
Sparge 17.75qt at 170*
Fermentation:
7 days primary
7 days secondary
14 days bottle/keg
Details:
Color: 25.6SRM
IBU: 41.5
Calories: 184
Est OG: 1.057
Est FG: 1.010
Characteristics:
A light bodied dark ale. Has deep dark flavors without the heavy feel of most dark ales. A very good craft beer for the less adventurous drinker looking to adventure into craft brews.
This post was edited on 12/13/13 at 3:42 pm
Posted on 12/13/13 at 8:33 am to SouthOfSouth
Bottomland Saison
Yeast: Danstar Belle Saison
Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.006
IBU: 24.4
Boiling Time (Minutes): 90
Color: 5.2
Primary Fermentation (# of Days & Temp): 28 days @ 76-80 F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Dry, spicy beer. Oak adds a mild complexity.
11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.50 Acidulated Malt
0.7 oz. Northern Brewer @ 60
0.3 oz. Northern Brewer @ 15
1/2 ounce light French oak cubes in primary
Danstar Belle Saison yeast
No-chill
Mashed at 149 F for 75 mins
This recipe recently won crowd favorite and brew club favorite at our annual brew club brew-off.
Yeast: Danstar Belle Saison
Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.006
IBU: 24.4
Boiling Time (Minutes): 90
Color: 5.2
Primary Fermentation (# of Days & Temp): 28 days @ 76-80 F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Dry, spicy beer. Oak adds a mild complexity.
11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.50 Acidulated Malt
0.7 oz. Northern Brewer @ 60
0.3 oz. Northern Brewer @ 15
1/2 ounce light French oak cubes in primary
Danstar Belle Saison yeast
No-chill
Mashed at 149 F for 75 mins
This recipe recently won crowd favorite and brew club favorite at our annual brew club brew-off.
This post was edited on 12/13/13 at 8:35 am
Posted on 12/13/13 at 10:05 am to SouthOfSouth
requested a sticky, this could turn into an awesome thread
Posted on 12/13/13 at 11:45 am to SouthOfSouth
Bayou Blitz Pumpkin Man
Grains:
11 lbs 2 row
1 lb Caraamber
1 lb Red Wheat Malt
1 lb Melanoiden Malt
Hops:
1oz Hallertauer 60 min
Yeast:
S-04
Other Additions:
Ginger Root (.5oz) - 15 min
McCormicks Pumpkin Pie Spice (do not remember I think 1oz) - 15 min
Pumpkin - 6lbs
***Cut up pumpkin and baked on 300 for an hour. added some to Mash as well as some to boil***
Characteristics:
Color: 9.3SRM
IBU: 15
Calories: 215
OG: 1.061
FG: 1.010
Really nice flavor. Was probably the best (tied with the black ale). Unfortunately, the pumpkin pie spice left the beer after a month or so and left the beer lacking. However, at it's peak, this was my favorite I've done. Had a pretty nice full feel and the smell was A+++.
Grains:
11 lbs 2 row
1 lb Caraamber
1 lb Red Wheat Malt
1 lb Melanoiden Malt
Hops:
1oz Hallertauer 60 min
Yeast:
S-04
Other Additions:
Ginger Root (.5oz) - 15 min
McCormicks Pumpkin Pie Spice (do not remember I think 1oz) - 15 min
Pumpkin - 6lbs
***Cut up pumpkin and baked on 300 for an hour. added some to Mash as well as some to boil***
Characteristics:
Color: 9.3SRM
IBU: 15
Calories: 215
OG: 1.061
FG: 1.010
Really nice flavor. Was probably the best (tied with the black ale). Unfortunately, the pumpkin pie spice left the beer after a month or so and left the beer lacking. However, at it's peak, this was my favorite I've done. Had a pretty nice full feel and the smell was A+++.
This post was edited on 12/13/13 at 3:43 pm
Posted on 12/14/13 at 6:10 pm to SouthOfSouth
Ha! whoops. Definitely had that saison get cross contaminated with some brett when I sent it off for competition. I held a bottle back the same day they were doing judging. Knew it right when I popped the cap and smelled it. Oh well. Still a really drinkable beer, just the brett dinged me hard on style guidelines. Here is the scoresheet if anyone is interested. LINK
Posted on 12/19/13 at 8:50 pm to SouthOfSouth
Brasserie Maps - Sour Saison
Yeast: House Blend – at least 2 saison and 2 brett strands
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.055 down to 1.045 after sour worting
Final Gravity: 1.003
IBU: 20 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 7
Primary Fermentation (# of Days & Temp): 3 - 5 days open fermentation @ 88 – 92 F
Secondary Fermentation (# of Days & Temp): 30 @ 72
Tasting Notes: Bretty nose with nice citra hop aroma, taste bright, tart, slightly bretty fruity with hint of yeast spiciness and dry finish. Brett comes through more in the nose than in the palate, certainly not the barnyard funk that most people associate with brett.
7 lbs. Two Row
1 lb Oats
0.50 Acid Malt
0.50 Table Sugar
0.25 Belgian CaraMunich
0.5 oz Citra @ 20
0.5 oz Citra @ 10
1 oz Citra @ Dry Hop 21 days
House Yeast Blend
BIAB & No-chill
Mashed at 149 F for 90 mins
Notes: Soured wort with 2 oz of uncrushed 2-row added to wort @ 100 F for 48 hrs, then proceed with normal brew day
Yeast: House Blend – at least 2 saison and 2 brett strands
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.055 down to 1.045 after sour worting
Final Gravity: 1.003
IBU: 20 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 7
Primary Fermentation (# of Days & Temp): 3 - 5 days open fermentation @ 88 – 92 F
Secondary Fermentation (# of Days & Temp): 30 @ 72
Tasting Notes: Bretty nose with nice citra hop aroma, taste bright, tart, slightly bretty fruity with hint of yeast spiciness and dry finish. Brett comes through more in the nose than in the palate, certainly not the barnyard funk that most people associate with brett.
7 lbs. Two Row
1 lb Oats
0.50 Acid Malt
0.50 Table Sugar
0.25 Belgian CaraMunich
0.5 oz Citra @ 20
0.5 oz Citra @ 10
1 oz Citra @ Dry Hop 21 days
House Yeast Blend
BIAB & No-chill
Mashed at 149 F for 90 mins
Notes: Soured wort with 2 oz of uncrushed 2-row added to wort @ 100 F for 48 hrs, then proceed with normal brew day
This post was edited on 4/22/14 at 11:51 am
Posted on 12/23/13 at 12:26 am to SouthOfSouth
Santa Clause is bringing me the proper equipment to brew some beer. Is there a website or book any of you would recommend to get me started on the right foot? Is there an "easy" beer to try for my first brew?
Posted on 12/27/13 at 8:18 pm to SouthOfSouth
This is an attempt to help new home brewers.
FIRST TRY
I did an American Amber home brew kit for my first brew:
The instructioons that came with the kit were very good.
The following were notes I made that the instructions did not cover.
buy a long stainless steel spoon
buy bottle brush
buy large funnel
buy turkey baster or wine thief
put dry rugs down on tile floors. Area can get slippery.
secondary fermentation is a waste of time.
need about 50 brown and not twist off.
cooling wort before pitching yeast takes a long time.
measure OG before putting in carboy.
yeast is very active the first couple of days
plug and air cap kept getting pushed out of carboy
I drilled larger holes in cap. This seemed to work.
You may want to use a tube and water vessel set up.
Put priming sugar in before bottling. Mix well.
Use priming sugar calculator
Priming sugar calculator
This beer turned out OK but I would not do again. It was a good learner.
SECOND TRY
My second attempt was a partial mash which turned out very good.
This is the recipe I used, kind of like a Blue Moon.
Belgian wit partial mash recipe
It took a long time to cool wort after boil. Put pot in ice water in sink.
Read yeast instructions before starting. Some require 3 hours prep.
Put rags or rubber mat in sink when cooling wort.
I really liked this beer. Family enjoyed also.
THIRD TRY
Working on full grain right now. Will follow this post with more notes if anyone cares.
FIRST TRY
I did an American Amber home brew kit for my first brew:
The instructioons that came with the kit were very good.
The following were notes I made that the instructions did not cover.
buy a long stainless steel spoon
buy bottle brush
buy large funnel
buy turkey baster or wine thief
put dry rugs down on tile floors. Area can get slippery.
secondary fermentation is a waste of time.
need about 50 brown and not twist off.
cooling wort before pitching yeast takes a long time.
measure OG before putting in carboy.
yeast is very active the first couple of days
plug and air cap kept getting pushed out of carboy
I drilled larger holes in cap. This seemed to work.
You may want to use a tube and water vessel set up.
Put priming sugar in before bottling. Mix well.
Use priming sugar calculator
Priming sugar calculator
This beer turned out OK but I would not do again. It was a good learner.
SECOND TRY
My second attempt was a partial mash which turned out very good.
This is the recipe I used, kind of like a Blue Moon.
Belgian wit partial mash recipe
It took a long time to cool wort after boil. Put pot in ice water in sink.
Read yeast instructions before starting. Some require 3 hours prep.
Put rags or rubber mat in sink when cooling wort.
I really liked this beer. Family enjoyed also.
THIRD TRY
Working on full grain right now. Will follow this post with more notes if anyone cares.
Posted on 1/1/14 at 12:55 pm to SouthOfSouth
Snooze Button Breakfast Stout
Extract version, 5 gallon batch
Steeping Grain
1 lb Flaked Oats
12 oz Chocolate Malt
8 oz Black Patent
I wanted to use de-bittered black but they were out, but will probably go with black roasted barley next time
Fermentables
7 lbs Maris Otter LME
1 lb Lactose
Hops
1/2 oz Nugget @ 60
1/2 oz Willamette @ 30
1/2 oz Willamette @ 10
Yeast
1 package WLP002 English Ale
Added 6 oz cacao nibs after fermentation
Added 3 cups cold pressed coffee a day before bottling
According to Beersmith, this should yield the following:
Beer Details:
OG: 1.060
ABV: 5.8%
Color: 36 SRM
IBUS: 36.8
However, I ended up with the following:
OG: 1.054
ABV: 4.3%
Not sure just what happened. I know pre-boil gravity was on the money. I guess it didn't boil off as much as I thought it would. Then it didn't ferment down as low as predicted.
Extract version, 5 gallon batch
Steeping Grain
1 lb Flaked Oats
12 oz Chocolate Malt
8 oz Black Patent
I wanted to use de-bittered black but they were out, but will probably go with black roasted barley next time
Fermentables
7 lbs Maris Otter LME
1 lb Lactose
Hops
1/2 oz Nugget @ 60
1/2 oz Willamette @ 30
1/2 oz Willamette @ 10
Yeast
1 package WLP002 English Ale
Added 6 oz cacao nibs after fermentation
Added 3 cups cold pressed coffee a day before bottling
According to Beersmith, this should yield the following:
Beer Details:
OG: 1.060
ABV: 5.8%
Color: 36 SRM
IBUS: 36.8
However, I ended up with the following:
OG: 1.054
ABV: 4.3%
Not sure just what happened. I know pre-boil gravity was on the money. I guess it didn't boil off as much as I thought it would. Then it didn't ferment down as low as predicted.
This post was edited on 1/1/14 at 1:11 pm
Posted on 1/9/14 at 6:57 pm to SouthOfSouth
Gonna brew a 5 gal batch of Chocolate Maple Porter.
6.5% abv
I just need to buy/drink another 4 cases of Grolsch.
..or I could just buy the empty bottles, but how much fun is that?
6.5% abv
I just need to buy/drink another 4 cases of Grolsch.
..or I could just buy the empty bottles, but how much fun is that?
Posted on 3/3/14 at 12:41 pm to SouthOfSouth
Just wanted to note I entered Bataille des Bieres Homebrew Competition with the Black Ale from here and got a 32! Was really happy with that. I entered it as a 13A. Dry Stout so I lost points for it being lighter bodied than the style suggests but that's one of the things I like about it.
Posted on 3/3/14 at 2:40 pm to SouthOfSouth
Just curious, where do you guys buy your ingredients? Started brewing about a month ago and have been doing extract, but ready to move to all grain. Any suggestions as where to shop for the freshest ingredients? Best value? Etc? thanks in advance
Posted on 4/30/14 at 11:45 am to SouthOfSouth
Sunfish Pale Ale ALL GRAIN( critique please)
9lb 2-row
1lb Crystal 40
1lb flaked wheat
1lb rice hulls
1oz Delta pellets 60min
1oz Delta pellets 30min
.5oz Delta pellets 5min
1 vile Wyeast American Ale #1065
Mash 60 minutes @ 152
Target OG 1.057
IBU 42.4
SRM 8.2
ABV 5.8
How's this look to y'all?
9lb 2-row
1lb Crystal 40
1lb flaked wheat
1lb rice hulls
1oz Delta pellets 60min
1oz Delta pellets 30min
.5oz Delta pellets 5min
1 vile Wyeast American Ale #1065
Mash 60 minutes @ 152
Target OG 1.057
IBU 42.4
SRM 8.2
ABV 5.8
How's this look to y'all?
This post was edited on 4/30/14 at 11:46 am
Posted on 5/30/17 at 3:44 pm to SouthOfSouth
It's been so long since I've brewed that I had to look up this thread to make sure my recipe was correct
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