Has anyone brewed recipes from BYO

[sorefingers23]

Anyone ever brew any if the recipes found in BYO, like the first English ale, or the first guiness, recipes from the the brewery's that have shut down. I've seen some interesting recipes in byo but never got around to brewing any, and would like to know if anyone else has brewed them and how they turned out.

 

[SteelRinger]

I have a Founders Breakfast Stout clone in the secondary right now. The recipe came from BYO with only a slight tweak based on threads here. It smells and tastes great right now. I will be bottling on Saturday and it should be conditioned in 2-3 weeks.

I know that doesn't help you that much, but from everything I have read points to BYO having pretty good recipes.

 

[stetzp]

I have done a cappuccino stout from byo and my friends constantly ask me to do it again. I think that's good coming from a bunch that think bud lite is the only good beer ever made.

 

[knuckleheadbrewing]

Several years ago I did the New Belgium FAT TIRE clone, it turned out amazing. I was able to but the commercial right next to the homebrew in glasses and people would pick my homebrew as the commercial example.

 

[sorefingers23]

I have done a cappuccino stout from byo and my friends constantly ask me to do it again. I think that's good coming from a bunch that think bud lite is the only good beer ever made.

sounds pretty tasty, would you mind sharing the recipe?

 

[stetzp]

Not at all I'll put it up as soon as I get home.

 

[Hammy71]

I've brewed many of the BYO recipes. Wouldn't say the clones are all exact 'clones'. But, I haven't been disappointed yet with the beer.

 

[stetzp]

Here it is had to find it on my old computer. The ibu and srm don't match byo but I saved it in brew target. Enjoy.



Cappuccino Stout extract - American Stout
================================================================================
Batch Size: 5.000 gal
Boil Size: 3.000 gal
Boil Time: 60.000 min
Efficiency: 80%%
OG: 1.061
FG: 1.015
ABV: 5.9%%
Bitterness: 32.6 IBUs (Tinseth)
Color: 26 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Briess DME - Pilsen Light Dry Extract 1.000 lb No No 95%% 2 L
Liquid Extract (LME) - Pale Extract 5.330 lb No Yes 78%% 8 L
Wheat, Torrified Grain 1.000 lb No No 79%% 2 L
Caramel/Crystal Malt - 60L Grain 1.000 lb No No 74%% 60 L
Chocolate Malt (US) Grain 9.500 oz No No 60%% 350 L
Corn Sugar (Dextrose) Sugar 9.500 oz No No 100%% 0 L
Total grain: 9.517 lb

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Willamette 5.0%% 0.140 oz Boil 30.000 min Pellet 1.8
Cascade 6.0%% 0.360 oz Boil 30.000 min Pellet 5.6
Willamette 5.0%% 0.980 oz Boil 0.000 s Pellet 0.0
Cascade 6.0%% 0.980 oz Boil 0.000 s Pellet 0.0
Willamette 5.0%% 0.070 oz Dry Hop 0.000 s Pellet 0.0
Cascade 6.0%% 0.080 oz Dry Hop 0.000 s Pellet 0.0
Horizon 11.0%% 0.670 oz Boil 60.000 min Pellet 25.1

Misc
================================================================================
Name Type Use Amount Time
Dark Roast Coffee Flavor Secondary 3.000 oz 0.000 s

Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 0.528 cup Primary

Instructions
================================================================================
0) You should now have 0.000 tsp wort. Add 2.000 gal water to the kettle, bringing pre-boil volume to 2.000 gal.

1) steep crushed grains at 155 F for 45 min. (Check Temp every 10 min. and heat water to 160 f when it falls below 155.

2) In seperate pot heat 4.25 qts rinse water to 170 F. Rinse grains. You should now have approximately 3gal of wort.

3) Add DME and corn sugar and bring the wort to a boil and hold for 60.000 min.

4) Put 0.670 oz Horizon into boil for 60.000 min.

5) Put 0.140 oz Willamette into boil for 30.000 min.

6) Put 0.360 oz Cascade into boil for 30.000 min.

7) With 15 min. Left add LME

8) Put 0.980 oz Cascade into boil for 0.000 s.

9) Put 0.980 oz Willamette into boil for 0.000 s.

10) Stop boiling the wort.

11) You should have 2.500 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.500 gal top up water into primary.
The final volume in the primary is 5.000 gal.
Aerate.

12) Cool wort and pitch Wyeast - American Ale Ale yeast, to the primary. At 70 F

13) Let ferment until FG is 1.015. At 70 F

14) Brew Coffee and pour in secondary

15) Rack Beer on Coffee in Secondary

16) Put 0.070 oz Willamette into fermenter for 0.000 s.

17) Put 0.080 oz Cascade into fermenter for 0.000 s.

18)

19) boil 1 cup of water and 3/4 cup of Corn sugar till sugar is disolved.
Rack beer to bottling bucket on top of sugar water and bottle

 

[DromJohn]

I have Chateau Jiahu in bottles to be tasted this Saturday, which came from a BYO recipe.
Saturday: Hmmm, way too foamy, but it tastes like Chateau Jiahu.