Homebrew Beer Recipes | Page 1301 | Browse 325,000+ at Brewer's Friend

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.

Author:

JoeSeitz

Boil Size: 8.02 Gallons

Boil Time: 120

Boil Gravity: 1.061

Efficiency: 72

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: 3/22/2023 1:21 PM

Notes: Optional Yeast: Wyeast 1214, Belgian Abby Ale

• WLP500 Monastery Ale Yeast - From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

• WLP540 Abbey IV Ale Yeast - This strain produces balanced fruit aroma and flavor characters.

• WLP550 Belgian Ale Yeast - Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.

• Wyeast Labs #3787 - TRAPPIST STYLE HIGH GRAVITY - A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

• Wyeast Labs #1762 - BELGIAN ABBEY STYLE ALE II - This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

• Wyeast Labs #3822-PC - BELGIAN DARK ALE - This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

Author:

chewyheel

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/29/2022 9:18 PM

Notes: Actual FG 1.010, for an ABV of 8.9%

Shaken starter made with leftover yeast from Fest bier

The sample from fermentor was delicious

Turned out amazing, very malty and drinkable.

Author:

PMiller

Boil Size: 21.38 Litres

Boil Time: 70

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: BelgianCandySyrup

Priming Amount: 156 g

Creation Date: 4/27/2021 7:18 PM

Notes:

Author:

jsterken

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

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: 9/29/2020 3:33 AM

Notes:

Author:

Beer Foundry

Boil Size: 30 Litres

Boil Time: 120

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

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: 3/7/2020 1:07 PM

Notes:

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 2:10 PM

Notes:

Author:

fuggles

Boil Size: 60 Litres

Boil Time: 80

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3

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: 10/11/2016 4:56 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 10:43 AM

Notes:

Author:

gadrael

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.3

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: 10/20/2015 10:48 AM

Notes:

Author:

DewsBrews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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 1:42 AM

Notes: Brewed on a hazy Sunday afternoon following a bitchin St Patty's celebration, this brew hopes to encompass the best that California has to offer. Namely tasty beer and good times. Light in body, full in flavor due to the use of Victory malt and stellar combination of hops, with a refreshingly crisp finish. This beer is best enjoyed fresh, paired with good friends and fast times!

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

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: 2/7/2015 9:34 PM

Notes: Northern Brewer's clone of Pliney the Elder.

Note: grain is specifically 14lbs Malteurop American 2 row, .75lbs Breiss Carapils, .5lbs Bairds Carastan

Author:

dofundive

Boil Size: 3.6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2014 2:17 AM

Notes: http://www.boulevard.com/BoulevardBeers/tank-7-farmhouse-ale

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15
Gravity ~ 62 * 1.15 ~ 71

Whirlpool for 15 mins then let settle for 15 mins.

Fermentation Profile:
1. Pitch - 66F (1 day)
2. Active - 75F (3 days)
3. Slowing - 85F (5 days)
4. Finish - 68F (10 days)

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.3

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: 10/18/2014 3:07 AM

Notes: Columbus, Summit and Chinook
Fresh 2014 Home grown hops, used within days of picking and drying

Author:

JackPGH

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2014 3:01 PM

Notes:

Author:

Atelophobic

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.75

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: 4/9/2013 5:02 AM

Notes:

Author:

KjetilM

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 40

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: 12/19/2015 8:14 PM

Notes: Yeast: mauribrew saccaromyces

Author:

The Brew Mentor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 72

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: 12/14/2014 11:58 AM

Notes: Add Chocolate and Roasted Barley to mash @ mash-out or cold steep for 24 hours prior to brew day and add liquid to last 15 minutes of boil.

Author:

Greg Dunning - Beer Stalin

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.015

Efficiency: 65

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: 6/1/2021 7:27 PM

Notes: Do not know why OG calculations are so far off.

Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.

Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.