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This came out on the sweet side this time but it seems to balance pretty good.
Bob O.
O’tah
13-C Oatmeal Stout
Author: Berry Blvd Basement Brewery (B4)
Size: 11.0 gal
Efficiency: 80%
Original Gravity: 1.067 (1.048 – 1.065)
Terminal Gravity: 1.024 (1.010 – 1.018)
Color: 34.35 (22.0 – 40.0)
Alcohol: 5.7% (4.2% – 5.9%)
Bitterness: 34.3 (25.0 – 40.0)
Ingredients:
18.0 lb (67.0%) Standard 2-Row – added during mash
14 oz (3.3%) Crystal Malt 120°L – added during mash
12 oz (2.8%) Crystal Malt 80°L – added during mash
2 lb (7.4%) Chocolate Malt – added during mash
1 lb (3.7%) Carafa® TYPE III – added during mash
2.75 lb (10.2%) Oat Flakes – added during mash
8 oz (1.9%) British Black Patent – added during mash
8 oz (1.9%) Roasted Barley – added during mash
8 oz (1.9%) Cara-Pils® Malt – added during mash
1 oz (33.3%) Mt Rainier (6.8%) – added first wort, boiled 90 m
1 oz (33.3%) Willamette (3.6%) – added first wort, boiled 90 m
1 oz (33.3%) Target (11.9%) – added during boil, boiled 60 m
1 ea WYeast 1084 Irish Ale™
Schedule:
Protein Rest – 122 °F
Beta Rest – 148.0 °F
Alpha Rest – 154.0 °F
So I’m looking for some constructive input from the homebrewers on a recipe. I’m going to make a Belgian Blond Ale. This is a comparatively new style and from what I’ve been able to determine it came into being as a way to attract Pilsener drinkers.
Here’s the recipe. I’m thinking it should be mashed at 150F. I’m not sure about the Candi Sugar. Maybe I should use just plain sugar, Honey, or brown sugar. Or maybe some combination. The yeast is the only Belgian strain I have right now. I would prefer an Abbey or Trappist strain but this one will provide some moderately good esters and such. You thoughts and suggestions?
18-A Belgian Blond Ale
Author: Bob Oliver
Size: 11.0 gal @ 68 °F
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 250.55 kcal per 12.0 fl oz
Original Gravity: 1.075 (1.062 – 1.075)
Terminal Gravity: 1.019 (1.008 – 1.018)
Color: 6.59 (4.0 – 7.0)
Alcohol: 7.41% (6.0% – 7.5%)
Bitterness: 30.4 (15.0 – 30.0)
Ingredients:
25.0 lb (87.7%) Belgian Pils – added during mash
12.0 oz (2.6%) Aromatic Malt – added during mash
8.0 oz (1.8%) Cara-Pils® Malt – added during mash
8.0 oz (1.8%) Belgian Caravienne – added during mash
3.2 oz (86.5%) Willamette (5.8%) – added first wort, boiled 90.0 m
3.0 tsp Irish Moss – added during boil, boiled 15.0 m
28.0 oz (6.1%) Candi Sugar Clear – added during boil, boiled 5.0 m
0.5 oz (13.5%) Willamette (5.8%) – added during boil, boiled 3.0 m
1.0 L WYeast 1388 Belgian Strong Ale