Homebrew Beer Recipes | Page 1087 | Browse 300,000+ at Brewer's Friend

Author:

Therealmccoy3

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:58 AM

Notes: 5 gallons to ferment in wlp001
5 gallons to ferment in wlp590 French saison
Using better bottles in ice bath

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 63

Mash Thickness: 1.5

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: 3/15/2021 6:47 PM

Notes: ============================
Brew day 4/1/21. Added 4oz acid malt for ph. OG came out at 1065 instead of 1072. did kind of a fast sparge. ph came out to 5.7
============================
3/15/2021
initial recipe formulation!

taking notes from https://beerandbrewing.com/make-your-best-maibock/ although the author seems to have a non traditional approach to the style.
i like the malt bill he suggests pilsner, low on the munich, and maris otter. "brings doughy bready note without being heavy" he also is advocating for this beer to truly be maibock that its a lighter version of bock. too heavy of a grain bill and body and you might as well just have bock.
browsing around byo and other places the malt bill for this varies a lot. some use crystal, some use wheat, some use vienna.

doing straight hallertau. a little bit more hops than some recipes but ibu falls into expected range. using warrior for bittering since hallertau is so low AA.

going with tap water. my current theory is that malty beers (like my oktoberfest and festbier) come out great with henrico tap.

consider doing 10gallons? might be too big a beer tho

Author:

plano_harry

Boil Size: 6.2 Gallons

Boil Time: 70

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2020 10:30 PM

Notes: Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)

Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.

Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.

Author:

jerome.brule

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

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: 12/1/2019 7:23 PM

Notes:

Author:

Hyperguy220

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/19/2019 3:23 AM

Notes:

Author:

N0mad

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2018 12:25 PM

Notes: Add the honey after flame out
LHBS didn't have WYeast 1010 so I used WLP320 American Hefeweizen Ale Yeast

Dry hopped 5 days in for 3 days with 20 gram of Mandarina Bavaria
Then added 0.25 pound more honey with 2 tablespoon DME and boiled water

Total fermentation time was 3 weeks

This is crazy good

Author:

LaLaLogan1

Boil Size: 410 Gallons

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/23/2017 3:14 PM

Notes:

Author:

dhkim

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 3

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: 11/12/2016 6:54 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 45

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 7:36 PM

Notes: Idea from: http://www.seriouseats.com/recipes/2011/03/homebrewing-robust-porter-for-beginners.html
This has 10% of Choc and Black than the Port O' Palmer.

Author:

RobO

Boil Size: 3.9 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2016 3:10 AM

Notes:

Author:

hipHopopotamus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 10/13/2012 5:33 PM

Notes: used ph 5.2 lock, fermcaps, whirflock, servomyces and yeast nutrient

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 12/1/2015 5:50 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 12:55 PM

Notes:

Author:

frankzeye

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 4:02 AM

Notes:

Author:

bilhelm96

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/12/2015 4:59 PM

Notes: Honey at flameout

1-2 weeks primary

Carbonate to 3 volumes

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.25

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: 3/16/2015 11:57 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 1:30 AM

Notes: Our take on a traditional "West Coast" style pale ale.

Mash schedule:

-Strike-In w/ 3.9 gal at 165 F (153 F sacch rest for 60 min)
-Mash-out at 168 F and sparge with 2.5 gal to collect 6.5 gal

5/10/15: Brew day for this one. Originally going to make a new version of Steve's Amber Ale using French ale yeast and a different hop bill but our yeast isn't in yet so we fixed this nice, hoppy APA's recipe up for today. Seems simple enough.

Brewing was fairly successful as far as hitting mash temps and what not. Good crush on the grain, only one last-minute substitution in the LHBS subbing honey malt for carafoam.

Yield was a bit low because we miscalculated strikewater and forgot absorption. Tried to compensate by thinning the mash 30 mins in with hot water. Seemed to work fine, actually. Gravity was a bit high after sparging and boil, so we diluted with .79gal boiled/cooled water before adding yeast. Ferm started the next night going hard.

5-14-15: adding dry hopping 8:30pm

5/30/15: FINALLY finished fermenting... has been dry-hopping for a couple weeks and we actually moved it to a warmer place to finish the primary ferm as the krausen still had not died down after a couple weeks. Finished at 1.010 (supposed to be 1.012, so that's an acceptable difference to us; slightly, slightly stronger but still in APA range at ~5.5% ABV), sample we took has a nice nose of pine, guava and apricot. Nice medium-heavy body for the style thanks to the addition of oats. Bottling maybe tonight, but may leave it in for another week. Don't think we'll do a secondary as it was fairly clear.

6/6/15: About to bottle this one now.

8/15/15: Kinda forgot to update on this one, but we've been damn busy doing all sorts of other recipes. Anyway, this rules after a couple months of conditioning. Very tropical and citrusy aroma. Papaya, guava, peach and other stone fruit, balanced bitterness. Pine seems to have faded and the Citra and Cascade are really taking hold. Pours a nice golden color with a few fingers of solid white head that dissipates to a finger or so after a few minutes. Body could be a bit thicker, so we're going to change the recipe to double the oats. We'll take a second look at the hop schedule if we brew this again, as well, but honestly it seems pretty solid so I'm not sure it needs much tweaking in that realm. It's a nice combo, really drinkable and is aging very solidly. Until next time.

Author:

BBB

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 0.75 cup

Creation Date: 1/16/2015 7:22 PM

Notes:

Author:

caiovzc

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2013 4:28 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3.0oz, 21 days

Creation Date: 10/16/2013 8:49 PM

Notes: "the abyssopelagic layer or pelagic zone that contains the very deep benthic communities near the bottom of oceans. "Abyss" derives from the Greek word ἄβυσσος, meaning bottomless. At depths of 4,000 to 6,000 metres (13,123 to 19,685 feet), this zone remains in perpetual darkness and never receives daylight. It is the deeper part of the midnight zone which starts in the bathypelagic waters above.[1][2]"

Sacch rest at 152F for 60 min. Stir in the rice huls prior to washing/sparging; the rice hulls will provide additional structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 min hops, swirl cover and let sit for a 60 min hop stand. Aerate, pitch and set to 68F for 12 to 17 days. Cold crash for 2 days to 37F and then bring back to 68F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 68F.