Homebrew Beer Recipes | Page 723 | Browse 310,000+ at Brewer's Friend

Author:

Lee sangmin

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 5:16 AM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 4/2/2020 2:00 PM

Notes: Add sugar to the boil during the last 10-15 minutes.

A small dry-hop (≈.25oz) of Saaz (or any noble hops) also works well.

Yeast alternatives:
W-34/70 - Replace the sugar in the recipe with added base malt or the beer will over-attenuate. (fermented warm, low to mid 60s F)
WLP029

Author:

RxBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 62

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 9/16/2019 3:25 AM

Notes: Total Water: 15 gallons
Mash Temp: 150-153

Split into 7.5 gallon boils (IPA vs Kolsch)

IPA:
Whirlpool:
160F @ 15 min
140F @ 15 min

Yeast Pitch Temp: 74F
Yeast Bay - Haze Days II
No starter/No direct O2

Fermentation Schedule:
Day 00 Sep 16 @ 11 pm @ 74F
Day 01 @ 12 pm @ 65F
Day 02 @ 12 pm @ 66F
Day 03 @ 12 pm @ 67F
Day 04 @ 12 pm @ 68F - Dry Hop
Day 05 @ 12 pm @ 70F
Day 06 @ 12 pm @ 70F
Day 07 @ 12 pm @ 70F
Day 08 @ 12 pm @ 70F
Day 09 @ 12 pm @ 60F
Day 10 @ 12 pm @ 50F
Day 11 @ 12 pm @ 40F
Day 12 @ 12 pm @ Keg

OG: 1.065
FG:

Author:

Milk The Funk

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

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: 12/31/2018 8:31 PM

Notes: Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645

1- Sour wort with probiotics (went with Plantarum).

2- Ferment with Saison yeast.

3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.

4- After around 3-4 months, make a big dry hop.

5- Keg and/or bottle.

Real FG was 1.000 which makes and real ABV was more ~7%

Author:

Erbic

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5,8g

Creation Date: 11/1/2018 2:28 PM

Notes: PAS DE MASHOUT

Author:

Jerry Rolison

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 62

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 7:26 PM

Notes:

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 9:47 PM

Notes: - Add about 8 ounces of frozen blood orange juice at flame out
- Zest 10 blood oranges - 4.5 ounces
- Freeze the zest
- Dry hop in primary for 3 days
- Remove from primary dry hops
- Place frozen zest in secondary
- Transfer to secondary on top of frozen blood orange zest
- Allow 5-7 days in secondary - depending on taste
- Keg

Author:

ebowleper

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 10:42 PM

Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)

Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.

[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]

Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.

[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]

Day 24-31:
17) Bottle and condition. Age for at least two weeks.

*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.

Author:

Patrick Byrne

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch

Priming Amount: 72g

Creation Date: 2/19/2016 6:34 PM

Notes: Mighty Duck! is an attempt at an extract Kwak clone.

Aiming to produce 40x330ml bottles from this brew so I need at least 13.2l available at bottling time. I'd need an estimated 15-16l going in to the primary fermenter.

Actually got 17l going in to the primary, topped up a little, to 18.5l, to bring the OG down from 1.078 to 1.070.

If I'd left the OG at 1.078 and fermentation ends at the anticipated 1.016 then the ABV would be 8.14% - closer to Kwak's actual 8.4%.

FG reading is 1.010 giving an ABV of 7.88%

Moved 15.5l to a secondary FV after primary completed. Is clearing nicely after the first week.

Bottled 46 x 330ml bottles from the secondary. Very little sediment and a good, clear, beer going in to the bottles.

Beer at bottling was sitting at 11C hence the lower volume of brewing sugar (corn sugar) than I'd normally expect for a target CO2 volume of 2.2.

1st photo is Kwak on the left, Mighty Duck on the right after 1 week in the secondary. Has the banana hit you get from Kwak.

The flavour development in the bottle has been interesting.

For the first month of bottle conditioning I tasted a bottle at week 1 and 2 and the banana flavour was reducing with bitterness increasing. I waiting until it had a full month in the bottle before tasting again and it was the same change - even less banana and more bitterness.

Zero carbonation at the end of month 1.

Waiting until month 2 and a big change - banana flavour is starting to re-appear and that rich Belgian Dubbel flavour is starting to appear. The bitterness has almost completely dissipated.

End of month 2 and the carbonation is starting to appear, a good hiss when the bottle opens but overall carbonation is light.

The beer is almost completely clear now too.

Now waiting for month 3...

Author:

kahunna

Boil Size: 7 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: 6/8/2012 9:34 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 2/3 C.

Creation Date: 2/10/2015 2:56 AM

Notes: Recipe from Fermentation Solutions

Original recipe calls for partial boil, but used a full boil ~6 gallons.

Brew Notes:
-maybe a tad more carbonation
-nice fruity nose (banana, clove?, funk)
-sweet, lingering, yeasty
-a tad darker than the style calls for (maybe due to extract method as opposed to all grain)

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 7:27 AM

Notes:

Author:

Brewminator

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 61 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 12/7/2014 7:56 PM

Notes: This is my second attempt brewing with rye.
Primary fermentation will go for 10 days.
I will bottle one gallon and rack the rest for secondary fermentation for 2 weeks.
I will cold crash for 3 days, fine with gelatin and cold crash another 3 days.
After this, I will keg the remaining 5 gallons.

Author:

NewfDrool

Boil Size: 13.9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2014 7:51 PM

Notes: Add candi sugar in last minute of boil.
Use crushed white wheat berries for flaked wheat.
Original Recipe scraped from the internets:
Use Pilsner malt.
Mash at 148 for 75 minutes (at ~5.2pH)
120 min boil.
25 IBU
Ferm: start at 65-70, ramp up to mid 80s.

Modified Recipe due to time & lack of pils:
Use 2-row.
Mash 148 for an hour. Low PH (5.2ish)
60 min boil.
Ferm: start at 65-70, ramp up to mid 80s.

Author:

RunDocRun

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 63

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: 12/30/2012 10:41 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 8:42 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 5:33 AM

Notes: from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin

Author:

Crookedeyeboy

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 1:13 PM

Notes: Another one from Michael Tonsmeire

http://www.themadfermentationist.com/2012/06/toasted-oat-coffee-stout.html

I need to toast the oats myself as in the UK we cant get the Country Choice Old Fashioned oats

The 50g of crushed coffee beans will go into the primary FV for 24 hours and then I shall keg the beer

Author:

Midtbrygg

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 7:34 AM

Notes:

Author:

fjelman

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 9:11 AM

Notes: