7 Signature Recipes from Brew Friar You Need to Try

7 Signature Recipes from Brew Friar You Need to TryBrew Friar has built a reputation among homebrewers and small craft breweries for approachable recipes that balance tradition with modern creativity. Below are seven signature recipes — from easy session ales to bold barrel-aged stouts — each with tasting notes, key ingredients, brewing tips, and serving suggestions so you can reproduce Brew Friar’s spirit at home.

1. Friar’s Golden Session Ale (4.5% ABV)

A clean, crushable ale designed for long afternoons. Light malt character, bright hop aroma, and a soft, dry finish make this perfect for drinkability.

• Key ingredients: Pale ale malt (85%), wheat malt (10%), light crystal (5%); hops: Saaz (bittering), Hallertau Mittelfrüh (aroma); ale yeast (clean, moderate attenuation).
• Grain bill (for 5 gallons / 19 L): 8 lb pale ale malt, 1 lb wheat malt, 0.5 lb light crystal.
• Hops: 0.5 oz Saaz @ 60 min; 0.5 oz Hallertau @ 10 min; 1 oz Hallertau @ 0 min/whirlpool.
• Mash: Single infusion 152°F (67°C) for 60 min.
• Fermentation: 66–68°F (19–20°C) until final gravity.
• Tasting notes: Biscuit malt backbone, gentle herbal hop character, light lemon peel esters.
• Serving: 40–45°F (4–7°C) in a tulip or pint glass.

Brewing tip: Add the wheat malt to improve head retention and mouthfeel without weighing the beer down.

2. Cloistered Amber (5.8% ABV)

A malt-forward amber ale with caramel complexity and balanced hop presence. A great introduction to richer ales without veering into heavy territory.

• Key ingredients: Maris Otter or pale ale malt base, 10% crystal 60L, 2–3% roasted malt (for color), moderate English hop (East Kent Goldings).
• Grain bill (5 gal): 9 lb Maris Otter, 1 lb crystal 60L, 0.25 lb roasted barley.
• Hops: 1 oz East Kent Goldings @ 60; 0.5 oz @ 15; 0.5 oz @ 5.
• Mash: 154°F (68°C) for 60 min.
• Fermentation: English ale yeast at 64–68°F (18–20°C).
• Tasting notes: Caramel, biscuit, touch of toffee, floral-earthy hop finish.
• Serving: 46–50°F (8–10°C) in a nonic pint glass.

Brewing tip: For a smoother finish, perform a diacetyl rest if fermentation bottoms out low.

3. Orchard Friar — Apple Spice Saison (6.2% ABV)

A farmhouse saison brightened with apple and warming spices. Dry and effervescent, this beer bridges farmhouse funk with autumnal flavors.

• Key ingredients: Pilsner malt base, small percentage of Vienna or aromatic malt, light sugar (for dryness); saison yeast; apple purée or fresh apple; spices (cardamom, cinnamon stick, allspice — sparingly).
• Grain bill (5 gal): 8.5 lb Pilsner malt, 0.5 lb Vienna.
• Adjuncts: 2–3 lb apple purée added during secondary; spices in muslin bag — start with 0.1–0.2 oz total and adjust.
• Hops: Low bitterness — Saaz or Styrian Goldings for subtlety.
• Mash: 148–150°F (64–65°C) for 60 min (drier body).
• Fermentation: Saison yeast at 72–78°F (22–26°C) for expressive esters & peppery phenols.
• Tasting notes: Tart apple, light peppery saison character, crisp finish.
• Serving: 46–50°F (8–10°C) in a tulip or goblet.

Brewing tip: Add fruit in secondary once primary fermentation is mostly complete to preserve aroma and reduce risk of oxidation.

4. Midnight Friar — Robust Porter (6.5% ABV)

A dark porter showcasing chocolate and roasted notes with a soft roast bitterness and creamy mouthfeel.

• Key ingredients: Pale malt base, brown malt, chocolate malt, carafa or roasted barley (de-bittered if possible); chocolate adjuncts optional.
• Grain bill (5 gal): 8 lb pale malt, 1 lb brown malt, 0.5 lb chocolate malt, 0.25 lb roasted barley.
• Hops: Fuggle or East Kent Goldings — modest additions to balance malt.
• Mash: 154°F (68°C) for 60 min.
• Fermentation: English ale yeast at 66–68°F (19–20°C).
• Tasting notes: Dark chocolate, coffee, light caramel; moderate roast without harsh astringency.
• Serving: 50–55°F (10–13°C) in a tulip or snifter.

Brewing tip: Use low-temperature steeping for the roasted specialty malts or add them as late steep to reduce harsh astringency.

5. Friar’s IPA — West Coast Clear (6.8% ABV)

A bright, hop-forward West Coast-style IPA with pine, citrus, and a clean dry finish.

• Key ingredients: Pale 2-row malt, small Munich or Vienna for depth, light crystal (for body), high alpha American hops (Centennial, Simcoe, Amarillo).
• Grain bill (5 gal): 10 lb 2-row, 0.5 lb Munich, 0.5 lb crystal 10L.
• Hops: 1 oz bittering @ 60 (Centennial); 1 oz @ 20; 2 oz whirlpool (Amarillo/Simcoe); heavy dry hop: 3–4 oz total (Centennial/Simcoe/Amarillo) for 3–5 days.
• Mash: 151–152°F (66°C) for balanced fermentability.
• Fermentation: Clean American ale yeast at 66–68°F (19–20°C).
• Tasting notes: Grapefruit, resinous pine, crisp dry finish.
• Serving: 42–46°F (6–8°C) in a tulip or IPA glass.

Brewing tip: Cold crash before packaging to improve clarity; consider a long whirlpool/hop stand at 170–180°F (77–82°C) for smoother hop flavor extraction.

6. Friar’s Barrel-Aged Sacrament — Oaked Imperial Stout (10.5% ABV)

A big, boozy stout aged on oak with vanilla and bourbon notes — rich, layered, and ideal for aging.

• Key ingredients: Big base of pale malt plus heavy specialty malts (chocolate, black patent, roasted barley), flaked oats or roast barley for mouthfeel; optional lactose for sweetness.
• Grain bill (5 gal): 12 lb pale malt, 2 lb roasted barley, 1 lb chocolate malt, 1 lb flaked oats, 1 lb dark crystal.
• Hops: Minimal — Challenger or Northdown for balance.
• Mash: 156–158°F (69–70°C) for a fuller body.
• Fermentation: Ale yeast tolerating high alcohol (e.g., English/imperial strains), ferment warm until attenuation stalls, then rest low and cold.
• Aging: Transfer to oak cubes or barrels with a measured dose of bourbon or vanilla beans; age 3–6 months depending on intensity desired.
• Tasting notes: Molasses, dark chocolate, vanilla, toasted oak, warming alcohol.
• Serving: 55–58°F (13–14°C) in a snifter.

Brewing tip: Start with smaller oak additions and taste periodically; oak and spirit character can overwhelm if overused.

7. Friar’s Berliner — Tart Raspberry Gose (5.0% ABV)

A kettle-soured, slightly salty raspberry gose — thirst-quenching with a bright fruit finish.

• Key ingredients: Pilsner malt, wheat malt (for head and body), kettle souring with lactobacillus, addition of sea salt, fresh or frozen raspberry purée.
• Grain bill (5 gal): 4 lb Pilsner malt, 4 lb wheat malt.
• Souring: Bring wort to ~45–50°C (113–122°F), pitch lactobacillus (pure culture or yogurt starter) and hold 24–48 hours until pH ~3.3–3.4.
• Boil: Light hop additions (low IBUs), add 0.5–1 tsp sea salt to the kettle, cool and ferment with neutral ale yeast or kettle fermentation.
• Fruit: 2–3 lb raspberry purée in secondary or post-fermentation.
• Tasting notes: Bright tartness, red-berry aroma, lightly saline finish.
• Serving: 38–42°F (3–6°C) in a tulip or pilsner glass.

Brewing tip: Sanitation is critical post-souring; acidified wort can accelerate wild microbial growth if exposed.

Quick Comparison

If you want full 5-gallon recipe files (grain bill by weight, hop schedules in grams/oz, step-by-step mash/fermentation schedules, and priming/kegging instructions) for any of these, tell me which one and I’ll provide the detailed brew sheet.