Homebrew Beer Recipes | Page 1507 | Browse 300,000+ at Brewer's Friend

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/7/2019 3:22 PM

Notes: https://beerandbrewing.com/parish-brewing-acadiana-haze-ipa-recipe/

Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 63%
OG: 1.065
FG: 1.015
IBUs: 45
ABV: 6.6%

Mash in at 150°F (66°C) for 45 minutes. Run off into the kettle and boil for only 20 minutes. Don’t use any kettle finings. At flameout, add the Citra hops and whirlpool for 5 minutes before knocking out into the fermentor. Maintain the primary fermentation temperature of 68°F (20°C) and follow the dry-hop schedule. Chill 3 days after the last dry-hop addition and bottle or keg shortly after the bulk of the sediment has settled.

BREWER’S NOTES
Make sure your grist crush isn’t too fine. The high proportion of flaked oats can give you a stuck mash, especially without a beta glucan rest, which is to be avoided to maintain body. Expect to sacrifice some extract efficiency and adjust accordingly. Ideally, you want to use water low in sulfates and at least 150ppm calcium to accentuate fullness, rather than a crisp sulfate bite, in the body and mouthfeel of the beer. The shorter boil and avoidance of finings maximize haze. For a juicy beer like this, you don’t want to drop out those protein-polyphenol complexes in suspension.

Author:

WAWooldridge

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 11:52 PM

Notes: Overall Impression:
A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Aroma:
Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.

Appearance:
Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Flavor:
Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate.

Mouthfeel:
Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Comments:
Sometimes known as “Barley Wine” or “Barleywine style ale” (the latter due to legal requirements, not brewery preference).
History: Usually the strongest ale offered by a brewery, often associated with the winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English examples but using American ingredients and featuring a much more forward hop profile. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “Your barleywine is too bitter” – to which Sierra Nevada replied, “Thank you.”

Characteristic Ingredients:
Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any varieties can be used in quantity. Generally, uses an attenuative American ale yeast.

Style Comparison:
The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Typically, paler than the darker English Barleywines (and lacking in the deeper malt flavors) but darker than the golden English Barleywines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. An American Barleywine typically has more residual sweetness than a Double IPA, which affects the overall drinkability (sipping vs. drinking).

Vital Statistics:
OG: 1.080 – 1.120
FG: 1.016 – 1.030
IBUs: 50 – 100
SRM: 10 – 19
ABV: 8.0 – 12.0%

Commercial Examples:
Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal

Tags:
very-high-strength, amber-color, top-fermented, north-America, craft-style, strong-ale-family, bitter, hoppy

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2017 7:36 AM

Notes:

Author:

Jonmsn

Boil Size: 26.5 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 2:30 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 2:03 AM

Notes:

Author:

Cockfighter

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2016 3:31 PM

Notes:

Author:

Boil Size: 1300 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

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: 10/25/2016 1:29 PM

Notes:

Author:

DerbyshireNick

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 12:19 PM

Notes:

Author:

Dirty Beaker Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 3:55 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 7:31 AM

Notes: no whirlfloc added

Author:

Timberbeast

Boil Size: 4.8 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 53

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2017 5:01 AM

Notes:

Author:

Steeler2258

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 3:05 PM

Notes: Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil.
Ferment at 65F.
Rack to keg or secondary and age for 5 weeks.

Author:

Dean Strickland

Boil Size: 29.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/9/2019 1:47 PM

Notes: 2nd batch i subbed ekg hops for 2 oz of mt hood 5.5aa

3rd batch i only had .75kg amber malt subbed in .25 dark munich
as well, i used canadian 2 row instead of MO. Used wyeast esb. Not a fan after 2 days, very estery. Hopefully it settles. Significantly less less malt backbone with 2 row

1.052 og 1.012 fg 5.25 abv

4th batch, recommend london 3 again and MO backbone. 1.052 og

5th batch MO ekg, 1 1/4 tsp lactic to get ph5.63
Og 1.054

6th batch, half the biscuit, 250g more MO. 1.86oz williamette instead of ekg. 2 oz fuggles and .45 oz ekg for 5 og 1.052, 1.010 fg. Far too bitter. Utilize full amt of biscuit next time and less yeast.

7th batch. Feb 22 2021
Recipe as described no changes
2 tsp lactic 5.6ph

Author:

Jose Giraldez

Boil Size: 40 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 8:29 PM

Notes:

Author:

glennski

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.33

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: 6/13/2014 9:04 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 41

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: 6/23/2015 7:47 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 64

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: 6/16/2015 12:02 PM

Notes:

Author:

Because

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 3:45 AM

Notes: 2lbs Pils toasted at 350 for15 mins before mash.

Author:

Zac 760

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2014 4:15 AM

Notes: 1 Week(s) @ 60 F
2 Week(s) @ 62 F
3 Day(s) @ 50

Log TOP temp setting to keep temp 153 in the mash tun (try setting it to 155)

Carafa II - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired.

Victory - Gives a warm toasted nutty flavor which is great in Nut Brown Ales. Its clean flavor makes it well suited for ales and lagers alike, use in small amounts to add complexity and warm color.

Crystal, 120L - used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer.

Munich - increases body, aroma, malty sweetness and slight biscuit flavor.

Caramel 80 - Caramel 80 is a medium dark crystal malt with a deep reddish hue and pronounced flavors of dark caramel with hints of raisin. A great caramel malt for many styles (especially red ales), use 3-15% for enhanced body, foam stability, color, and flavor. 80°L

Tasting notes:
Mellow roasted grain flavor, not sharp.
Heavy caramel. Malty sweetness, with slight biscuit profile. Woody on the tongue from low bitterness Northern Brewer hops (German Variety).

Author:

Hellsteam Brewing

Boil Size: 56 Litres

Boil Time: 90

Boil Gravity: 10.3

Efficiency: 75

Mash Thickness: 4.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2014 11:27 PM

Notes: took amount of specialty Malts from recipe to batch size (50L->46L); then scaled Base malt to hit OG;
shifted hop additions back and increased amount to hit IBUs.