Homebrew Beer Recipes | Page 1350 | Browse 315,000+ at Brewer's Friend

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2015 3:34 PM

Notes: Basert på 7 fjell Kjuagutt.

Author:

TetersMillBrewing

Boil Size: 15.05 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 10/2/2021 4:06 PM

Notes: Dennis Decker of Pleasant Valley, NY, member of the Dunedin Brewers Guild, won a gold medal in Category #5: Bock during the 2013 National Homebrew Competition Final Round in Philadelphia, PA.

Author:

DecryptedMind

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 10:21 PM

Notes:

Author:

guco

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2018 12:19 PM

Notes: If using fresh pumpkin, cut into quarters, seed, and bake in oven at 350°F (177°C) for 45 minutes. Scoop pumpkin from skin. Add baked pumpkin or canned pumpkin to the mash. Mash the grains and pumpkin for 60 minutes at 154°F (68°C)

Author:

Fleeulrich

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 8:35 PM

Notes:

Author:

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 83

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: 7/24/2017 2:36 PM

Notes:

Author:

Coyote Cave Brewing Co.

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 69

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 2:04 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

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: 10/27/2016 4:50 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=522636&page=9

http://blt.homenet.org/wordpress/?p=1288

http://www.bertusbrewery.com/2015/10/pliny-elder-40.html

https://www.reddit.com/r/Homebrewing/comments/3qudjg/the_actual_pliny_the_elder_recipe/?st=iufoco30&sh=1fdc5072

Author:

MR2Jay77

Boil Size: 4 Litres

Boil Time: 20

Boil Gravity: 1.064

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: FV Prior to bottling

Priming Amount: 36g

Creation Date: 4/12/2016 8:21 AM

Notes: Final Cascade is left to flamedown from 80 degrees C for 20 minutes before cooling the wort

Author:

Jarrod

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 8:54 AM

Notes: 2016 VanBrewer Awards - 3rd Place of 23 Entries

Author:

Kleven

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 11/22/2012 4:57 PM

Notes: The alcohol level turned out a little higher than a traditional oatmeal stout - eliminate the DME to bring the level down. This is a rather dark, viscous, and potent brew which will not appeal to the Miller-Bud-Coors clan.

» Prepare yeast starter 24 hours prior to brewing
» Heat 4 qts of water to 170º and add grain bag
» Infuse/mash grains @ 155º for 30 minutes
» Sparge with 2.5 qts of water @ 165º
» Add LME and DME and bring to boil
» At 60 minutes add 1 oz. Nugget hops
» At 15 minutes add gypsum, Irish Moss, and Yeast Nutrient
» At 2 minutes add Chocolate Nibs, Cold Press Coffee, and 1 oz. Willamette hops.

Primary 1 week @ 72º F
Secondary 4 weeks @ 64º F
Rest for 3 weeks @ 62º - 66º before consuming.

For a finish that is a little sweeter, use either .25 lb of lactose or late addition of 8 oz. Invert sugar.

Author:

Pivarski Klub Bulevar

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 87

Mash Thickness: 3

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: 7/18/2015 4:11 PM

Notes:

Author:

coffbr01

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 6/21/2015 4:08 PM

Notes:

Author:

Clark11

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 4:19 PM

Notes:

Author:

tomc

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 2/27/2015 3:58 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 7.25 oz

Creation Date: 1/11/2015 10:21 PM

Notes: Roast 2 heads of elephant garlic at 350 for 75 mins. Remove garlic cloves from bulbs and puree.

Primary for 2 weeks. Secondary for 1-2 weeks.

OG 1.078

IG 1.010
IABV 8.9%

FG 1.010
ABV 8.9%

Author:

Brewing Bard

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: 9/19/2011 5:26 PM

Notes: The Pilsner was an efficiency addition, since mine was quite low. If yours is normal you can leave out the Pilsner malt altogether. This beer had a slight issue during fermentation. On a few days the temp exceeded 75 degrees, but was quickly chilled in a large bucket and kept there for a week at 65 degrees. Right before the cold crash and during the chill phase a salty and slightly funky smell was coming from the airlock and the beer. Samples tasted fine, but had a bad smell which therefor inhibited taste mildly.

I thought perhaps the higher temps caused the yeast to produce off flavors and after researching London 1028 I found that it can produce sulfur notes at high temps. I wouldn't call what I smelled sulfur, but since it is known to produce some odd notes at times I figured I could let this pass. I also though the yeast itself was the cause, so I added finnings during the crash to drop it out.

Good news is after bottling and letting them condition for another week the odd smell is completely gone.

Taste Notes:
Aroma - Smells roasty with a hint of sweetness and malt. A tad earthy from the Goldings.
Color - SRM is spot on.
Taste - Roast up front with hop bitterness as the roast recedes. No pronounced big malt flavor.
Body - Dry, balanced.

Author:

Ron Mistric

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2011 12:11 AM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2014 1:50 PM

Notes: Brew date: 06/08/2014. I hit my target OG of 1.066! The battery of my thermometer stopped working as I was about to pitch my yeast, so I can't be sure of the pitching temp. I waited at least an hour, so I'm sure it went down to room temp. I set up my swamp cooler with sanitized water and four frozen bottles. I will plan to swap out these bottles every 8 hours or so.

Yeast: US-05 is an American ale yeast for well balanced beers with low diacetyl (butter) a very crisp end palate.

Malts: Mostly light extract with some amber for colour and pronounced maltiness. Carafoam for body and head retention. Crystal 40 for slight caramel notes, colour and balance with the high IBUs. Had extra Abbey malt laying around, so I thought I would give it a whirl. Expect honey and complexity, hopefully it adds to the balance.

Hops:

Zythos (60/30/15/0/Dry Hop) Distinct tropical (pineapple) and citrus tones with slight pine and spicy characteristics. Newly developed, best for hoppy west-coast style IPAs.

Domestic Hallertau (45/15/0)

06/14: Found a crack in the lid of my primary. Checked FG and it was 1.018, so I will transfer to secondary and dry hop. Initial sample is sweet, slightly sour, not that good. Mind you, it is 930am, maybe that plays a factor. Is 1.018 too high for a FG? Perhaps there is too much sugar left, adding unneeded sweetness. The other HoYB had the same OG/FG and tasted great, so I'm not too worried.

Bottling Day: 06/24. 3.45 oz of corn sugar (3/4 cup).

An American-style India Pale Ale, dry hopped in the west-coast style with distinct tropical and citrus notes. However, it has a twist with slight pine characteristics, reminiscent of the Canadian wilderness.

Tasting notes on 07/24: Pours a good thumb of head. Colour is a deep amber, almost a brown. Not as light as I thought it would be. Mostly tropical fruit on the nose with slight grassy and piney notes. Like walking through a dewey forest early in the morning. Sharp bittering up front on the tongue. Full bodied and a very strong malt backbone. Fairly sweet and notes of caramel. It's hard to get to detect any fruit. Odd. I remember it tasting better a couple of bottles. Can the taste really change that much bottle to bottle? I'll try another one after the weekend and check.