Homebrew Beer Recipes | Page 1459 | Browse 320,000+ at Brewer's Friend

Author:

kang

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

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: 9/12/2015 11:04 AM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 19.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 5:26 PM

Notes:

Author:

phlbrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 2:37 AM

Notes:

Author:

amalburg

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 2:18 AM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 1/15/2017 6:34 PM

Notes: Due to the chocolate added at the end of the boil, make sure to top up the
batch volume to 5.25 gallons, as there will be quite a loss to trub in the
fermenter. The first addition of coffee is in the boil, and the grounds can be
loosely bagged in a hops bag and added at flame out, to steep in the wort. It
is recommended to do a secondary fermentation on this beer, to get it off of
the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely
ground coffee, brewed with 12 ounces of water, cold brewed and added at
secondary fermentation. If not doing a secondary, the second coffee addition
can be added at bottling time. Due to the high starting gravity of this beer,
we recommend purchasing two packages of yeast or to make a yeast
starter. Aerate the cooled wort thoroughly, to ensure a healthy
fermentation.

Author:

gorefisted@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 3/12/2016 2:41 AM

Notes: A strong red ale with aggressive bitterness from US Warrior/NZ Pacific Jade balanced by semi-sweet malt and notes of stone fruit, pine and citrus derived from a combination of NZ/Australian hops.

3/13/16: Brew day went well. Hit all temps pretty dead-on. Collected 8 gallons and boiled down to 6 before starting the true boil/adding the initial hop addition. Pre and post-boil gravity were dead on. Did a 20 minute whirlpool/hop stand after chilling to 140 F, then continued chilling to pitch temp. We're assuming 80% attenuation with WLP001 as we usually do very well with it. Here's to hoping. We'll probably dry-hop with another oz of Wakatu in the coming week. Cheers!

3/18/16: Only been 5 days in the fermenter but activity has seemingly slowed down to a crawl. Pulled a sample to check and it's still sitting at about 1.022-23. We'll give it another week and probably rack and dry-hop it then. Tasting somewhat rough-around-the-edges... definitely too sweet (which makes sense given the gravity currently), but it's actually pretty bitter and flavorful regardless. I'm getting a hefty dose of pine as well as stone and tropical fruits. So far I'd say this one's going quite well and will probably end up very solid. -A

4/16/16: Finally drinking a properly-matured bottle of this. Glad we didn't call it an IPA as we were pretty sure it wouldn't come out that way anyway. It's definitely malt-focused but balanced by a resinous, piney bitterness and unique dark fruit character (dates come to mind).

6/7/16: Just opened another bottle of this one that's been in the fridge for a while. Been a few months since it was bottled so hopefully it's come into its own.

A: Hard pour results in a few fingers of decently-retentive head. Good deep-ruby color, almost garnet-like, if a little darker, when held up to direct light. Head is kind of a khaki color. Surface is hazy and wispy.

S: Lots of toffee and treacle, dates and other dark stone fruit plus some undercurrents of botanical/floral character, lime seltzer and dried herbs. Wakatu probably was not the right varietal to dry-hop this with, all things considered, and I'm realizing this now. Since it's essentially just New Zealand's version of Hallertau, it has kind of a noble-hop aroma and didn't add as much heady citrus/tropical as we wanted in the final product. All things considered, this still smells like a solid imperial red ale.

T: Still lots of English toffee, some ethanol, pine and herbal notes, pie crust, a bit of citrus peel. Just tastes a bit too muddled and undefined to me. Bitterness is seemingly high but doesn't translate into anything special on the palate, making this feel kind of dull. We'll probably have to rethink this recipe quite a bit to get what we want out of it. It's quite drinkable and even enjoyable, but I'm too struck by what could have been instead of being excited about what actually became, and that's never a great sign.

M: I'd say we actually succeeded very well at making a "strong ale" with an amber ale bent that retains good, slick feel and drinkability, however. Probably one of this beer's strong suits. In a sense, this reminds me (and Pat, as I recall) of an intensified Irish red ale.

O: We will probably do something of this sort again, but change it to the point that it's likely going to be nothing like this. That said, I think I'll end up wanting to keep the malt bill rather the same. This is good beer, realistically, but just not what we wanted. I would like to achieve both "good beer" and "beer the way we want it from conception to actualization," so this is essentially a failure as it's only "half done" by that standard. -A

Author:

Jensebrygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 8:06 PM

Notes:

Author:

Brew by Andre

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 57

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 6

Creation Date: 2/13/2016 10:10 AM

Notes:

Author:

daRobFather

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 9:35 PM

Notes: Originally called this Zwei Geile Böcke, for two clever male goats

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 7:18 PM

Notes:

Author:

Luccio

Boil Size: 25.4 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: 2.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 6:04 PM

Notes: strike water : 74°C
Mash Thickness: environ 2.65L/kg
eau pour l'empâtage : 18L

ajouter le sucre à 5 à 15min avant la fin de lébu

Belgian blond has a medium body and a dry finish
mash target : 66°C

liquide retenu par les drêches : autant que le poids de malt

SAFBREW T-58 (dry): 18B cells/g
==>2 paquets

Author:

SteningeBrygghus

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 3

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: 4/20/2015 4:09 PM

Notes:

Author:

marcinj44

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 14.5

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2015 4:31 PM

Notes:

Author:

lavalleurb

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 9:18 PM

Notes:

Author:

jacksonedmonds

Boil Size: 22.55 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2015 5:34 PM

Notes: http://www.port66.co.uk/black-ipa-brewing-tips/

5minute additons added at FO with a 30 secs

15 secons of oxygen

Cold tap water. No sparge, just topped up

Mash wasnt circulating properly had to stop and give it a stir to get it going properly. Think that resulted in low eff

Author:

markwash

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 78

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: 12/14/2013 10:56 PM

Notes: Also pitch Safale S-04 in primary

Author:

snowman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: Recommended amount

Creation Date: 2/7/2013 11:48 PM

Notes: -Add the Light Extract at the 10min boil time (with the Irish Moss and Centennial hops)

-Primary fermentation use blow off tube Day (1-7)

-Add Dry Hop secondary fermentation Day (8-14)

-Add Ployclar and Super Kleer in tertiary fermentation Day (15-21)

Total fermentation 3 weeks

-Bottle on Day (21)

-Bottle Condition for 4-6 weeks

Author:

Greg Dunning - Beer Stalin

Boil Size: 145 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.6

Creation Date: 3/11/2024 4:55 AM

Notes: Fermentation
19C for 1 week
22C for 1 week
1C Cold crash

2.6 Vols. for carbonation

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Cane Sugar

Priming Amount: 4

Creation Date: 7/24/2015 7:46 AM

Notes: no starter

Virginia Farm House rhett thing?
Use a blend of pale malts? ESB, MO, Golden P, 2-row? - maybe toast some malt - 8%?

Fermentation will occur quickly, but must do a diacytle rest by raising the temp slightly to 68/69F for a few days to urge the yeast to clean up. Once signs of flocculation show step temp up, or when krausen starts to fall.

be careful to monitor boil gravity. If it is too low add some DME to boost OG 3 - 4 oz

***rebrew edits***
Drop the carafa malt and use more base malt
also, consider using a different yeast wlp002 i find slightly weird, sort of smoky tasting.
and do a 50/50 split of maris otter/golden promise and ESB malt.
could be slightly more bitter, but only slightly. like 15 IBU?
also, find different way to darken, perhaps use a darker sugar and more, also only a touch of black malt, and maybe some amber malt?
- maybe use some amber malt, and replace the crystal 75 with either fawcett dark crystal (british malt) or drop to crystal 60. Balance these malts though.