Homebrew Beer Recipes | Page 1154 | Browse 320,000+ at Brewer's Friend

Author:

grassfeeder

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 6:53 AM

Notes: Strike grains with 4.25 gal of water at 159.7 °F.
Mash at 150 °F for 60 min.
Add 4.95 gal of sparge water at 168 °F.

1 TSP of Gypsum
1/2 TSP of CaCl

@15 minutes - Whirl-floc
@15 minutes - Yeast Nutrient

Author:

scogar

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 78

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: 4/23/2022 6:15 PM

Notes: Mash @ 152. Ferment at 1.07

(Process normally) Arggghhh frikkin auto save overwrote brew day details

Author:

Beer Foundry

Boil Size: 34 Litres

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2020 4:25 PM

Notes: Mash starts at 55 and ramps up slowly over at least 1 hour to 64 (can last over several hours!)
Add sugar 15 mins before end of boil.
Note 2 hour boil.
Final stages of fermentation may proceed slowly. Don't rush.
Bottle and age for 8-10 weeks, Will improve with more ageing up to 1 year.
Serve at 10 deg C.

Author:

Fujiyama Hunter's Beer

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.5

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: 12/27/2017 12:00 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2017 5:15 PM

Notes: Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.

The number from the Recipe at the link were way off. Scaled it down even further to get to the correct OG/FG and ABV

Author:

Michael_biab

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2017 4:30 PM

Notes:

Author:

luv2brew

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 11/5/2017 6:39 PM

Notes:

Author:

mitchromig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 50

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: 11/2/2017 2:30 AM

Notes: Added some extra wheat to the mash. Mashed super low temp. Citra hop shot added at 30 (not pellets).

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2014 5:02 PM

Notes: 1-28-14 Kegged and forced carbonated.
Very close to a Ballast Point Sculpin I was shooting for.
2-16-14 Blew Keg - Lot's of sad faces when that happened. 5 Gals not enough of this one. Got offered to be funded for 15 BBL brewery based on this beer and Doug's Pale ale. Great testimony!
Been requested to brew again asap!

Author:

Pickett

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 8.7 psi

Creation Date: 10/26/2016 3:44 PM

Notes: Ferment at 66 degrees until about 90% complete. Then slowly raise to 69 degrees over a couple of days to finish off.

Dry hop in the primary after fermentation is complete using mesh bag. No need to do a secondary for this recipe.

Remove dry hops after 7 days, and let sit for 2 additional days.

Rack to Keg.

Changed Dry Hop from 1oz to Citra to stuff I had on hand. We'll see how this one goes.

Author:

ssuhy65

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 2:16 AM

Notes: Bastard beer of Belgian Tripel malt and yeast, IPA-ish hop flavor and specialty of toasted coconut. Grains/yeast from Barbar Belgian Honey Ale, Clone Brews book (with modifications). Hop and coconut design by author.

Using Mango Honey.
http://www.honeypacifica.com/flavored-mango-honey/

Mash schedule noted: May/June 2012 BYO Tripel Threat
http://mydigitalissue.com/publication/?i=106468&article_id=1036372&view=articleBrowser&ver=html5#{"issue_id":106468,"view":"articleBrowser","article_id":"1036372"}

.045 mill

Pina Colada in a pint glass.

Planning on 1.5 lb toasted coconut in secondary.

Author:

Gary F

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

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: 8/7/2016 12:09 PM

Notes: A bit cloying. This was based off of Jamil's Old Yule Loggy. I probably won't brew again.

Author:

GrungeBob

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.081

Efficiency: 80

Mash Thickness: 1.75

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: 7/27/2016 2:31 PM

Notes: Medieval ale.
At end of mash, add boiling water to reach 170 F then go directly to fermentor - no sparge, no boil!
Let cool in fermenter before pitching yeast (~12 hours).
Open fermentation - cloth cover only. Fermentation was slow and no foam cap.
Drinkable as soon as fermentation stoped in about a week.
Really funky at first, but settled down in a few more weeks.
Bottled for aging with no priming sugar, but still over-carbonated a bit - try lower mash temp next time.
Not sweet at all, like everyone says it would be without hops.
After 3-4 months it is really quite good with toasty malt, a little smoke, and lingering wild yeast funkiness. Dry, not sweet.

Author:

Rick666

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 12:17 PM

Notes:

Author:

david@gnomebrewshop.com

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2015 11:02 PM

Notes: Start fermentation at 16.7, ramp to 22.2 over 6 days
Day 1: 16.7
Day 2: 17.5
Day 3: 18.8
Day 4: 20.0
Day 5: 21.2
Day 6: 22.2

Author:

mascervesa

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/5/2015 11:01 PM

Notes: Split batch with Westmalle Strain WLP 530, and Achouffe WLP 550. Chimay strain is officially WLP 500. The 530 ended at 1.013, and the 550 at 1.008.

Author:

Fatty G

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:36 AM

Notes: http://byo.com/grains/item/3011-alaskan-smoked-porter-clone

Grains Used:

Gladfield MANUKA SMOKED MALT
Gladfield MUNICH
Gladfield Dark Chocolate Malt
Thomas Fawcett Black Patent

Also note, age of hops:

Fuggles - about 1 year but vacuum packed in fridge
Columbus - about 4 months

Author:

Olvesen

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2017 5:32 PM

Notes:

Author:

Jameswoody

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2016 4:01 AM

Notes:

Author:

Siam

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 3/26/2020 5:17 AM

Notes: Unable to find Morgans Premium Lager yeast in the list so have listed White Labs American Lager Yeast

Ferment for 2 weeks at 12°C

Dry hop at day 11 or when the beer has a couple points left before reaching FG

After 14 days or when beer has reached FG, bring temp up to 16°C for Diacetyl rest (2 - 3 days)

Cold crash to serving temp (3°C) for 2 - 3 days and then transfer to a keg to carbonate at 10psi for 2 weeks or until preferred carbonation is reached and enjoy

Alternatively, transfer to a glass carboy and "Lager" for a minimum of 6 weeks at 3°C

*Update to recipe after finishing my first batch - first batch was tasty and it has been a while since I've had a Boags but it was surely a close clone! After sitting in the keg for a couple weeks though the citrus notes dissipated so I've significantly increased the hop bill in this recipe and added a dry hop to try and account for that. I'm hoping this doesn't over do it. Will report back in a few weeks when my next batch is ready to drink. The dry hop is probably Optional when trying to clone this recipe and I'll leave that to each of you to make the decision to include or exclude it based on your own flavor palette. I've just been messing around with a NEIPA so I could be a little biased towards the stronger Hop profile, I apologize if that ruins this clone.