Homebrew Beer Recipes | Page 1528 | Browse 310,000+ at Brewer's Friend

Author:

The Kaptain

Boil Size: 9.71 Gallons

Boil Time: 90

Boil Gravity: 1.041

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: 1/17/2017 1:54 AM

Notes:

Author:

Olive Street Brews and Meads

Boil Size: 8.1 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2021 11:24 PM

Notes: First place winner in Smoke and Wood Beer category at Nordeast Brewers Alliance Homebrew Competition

Author:

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 3/31/2020 10:58 PM

Notes: Raise mash temperature to 170 °F, hold for 5 minutes, then recirculate.⁣⁣ Wait until ending gravity is 1.011.⁣⁣

Author:

Perfect Brewing Supply

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 65

Mash Thickness: 1.2

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: 1/19/2019 11:24 PM

Notes:

Author:

AHarper

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

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: 3/13/2018 5:13 PM

Notes:

Author:

richard_mcateer

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3.3

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: 7/27/2017 3:02 AM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/4/2017 11:05 AM

Notes: Primary fermentation = 21 days
Secondary ferementation with oak and bourbon = 3 months
Keg condition/age = 2 months

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 2.6

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: 3/29/2017 7:45 PM

Notes:

Author:

brewbrewbrewbrewbre

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.4

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: 1/9/2015 4:02 PM

Notes: Brew 8 gallons of Abbey style Dark Strong/Dubbel, sour 5 gal and ferment 3 gal in small carboy. Use Belgian Ardennes from golden strong.
- Use dregs from sours
- oud bruin for a more malt foreward beer
- LACTOBACILLUS BUCHNERI - also used for sour browns, moderate acidity
- mash in around 153, allow to drop a bit as wort is recycled with pump. Add some hot water if it starts to get low

after drinking the Ursula angel of odd I think I want to make sure I mash at or above 152 to provide some body so it isn't so thin after the souring takes place. Keep good amount of munich in recipe to give body.
- After tasting the golden strong (4wks) - 150-152 is a good mash temp
- Too much body will not be desirable.
- about 7.5% would be good

Pitch in dregs of ursula the odd and rodenbach. should probably get something from crooked stave to get a reliable brett source. Other bacteria unknown.

http://allaboutbeer.com/brewing-with-sugar/

https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/

http://jesterkingbrewery.com/jester-king-homebrew-recipes-part-ii

http://www.homebrewtalk.com/showthread.php?t=147815

*** https://www.homebrewersassociation.org/how-to-brew/6-tips-brew-sour-beers-mad-fermentationist/ ***

*** http://sourbeerblog.com/the-sour-beer-brewday/ ***

*** http://beersmithrecipes.com/viewrecipe/566877/surly-pentagram ***

One pitfall to watch for is the level of dissolved CO2 in the beer at bottling. After a long period of time in secondary, particularly when oak is involved because it provides nucleation sites, the beer can be completely flat. Normal priming sugar calculations assume a certain amount of residual carbonation based on the temperature of the beer, without this carbonation the beer will seem flat even after the yeast consume all the priming sugar. To remedy this you can give the beer a small feeding (2-3 oz) with table/corn sugar a week or so before bottling or additional priming sugar at bottling.
https://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html

Yep, I tried it with decent results. Just let the cubes soak for a few weeks to make sure that the microbes get down into the wood, then dry on a rack in a cool/dry place (I’d avoid direct sunlight and really hot temperatures so it is gentler on the microbes). Make sure you get them fully dried before storage or you risk mold growth.

Al (of East Coast Yeast fame) used wood cubes that he drilled holes in to increase the surface area, Vinnie (or Russian River fame) did something similar with oak chips. The advantage is that it freezes the microbe population (you don’t have to worry about one microbe outcompeting the rest) and doesn’t require regular feedings, but I’m not sure how quickly the different strains die off.
- use remaining oak cubes to store bacteria, boil before inoculating to reduce oak intensity and sanitize
- consider using cubes in secondary of other beers to finish
-> drop a few final gravity points and crisp them up, continue developing depth of flavor, particularly for higher gravity beers that should be lighter in body

http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/

Author:

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 10:59 PM

Notes:

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 73

Mash Thickness: 1.25

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: 11/28/2016 3:15 AM

Notes: This is a clone of Sexual Chocolate by Foothills Brewing Co., as found on TastyBrew.com blog (http://www.tastybrew.com/forum/thread/154676); as the finalized with a few tweeks to the recipe.

1: The blog said to NOT add cocoa powder after trial due to graininess in the final beer and the need to chill and re-rack, but he used 6 oz at secondary, dry. I shall use 3 oz, mixed with 6 oz boiled water that will hopefully moisten the cocoa and reduce graininess in the final product and encourage settling during secondary.

2. I'm going to use homemade chocolate syrup in place of Hershey's Special Dark Chocolate Syrup at kegging.

3. My Homebrew Supply Store did not sell Wyeast anymore; so while the original recipe uses Denny's Favorite 50, the closest strain by White Labs is California V. So, we'll see how this goes!

Author:

shastic17@comcast.net

Boil Size: 24 Gallons

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 1:50 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 4:44 AM

Notes: Grain Bill Pale Malt - 58% Light Crystal (15°L) - 13.5% Medium Crystal (60°L) - 11.5% Vienna Malt - 9.5% Midnight Wheat Malt - 7.5% Dark Candi Sugar - 3.5% of total grain weight NOTE: As always, I am only providing the all grain version of the recipe, and just percentages so that you can figure out the weights based on the size of your brewing system and your normal efficiencies. Spices added to mash: Cinnamon Stick, broken/ground - 0.025 oz per gallon (0.71 grams/gallon) Ground Allspice - 0.025 oz per gallon (0.71 grams/gallon) Ground Cloves - 0.0125 oz per gallon (0.36 grams/gallon) Sweet Orange Peel - 0.025 oz per gallon (0.71 grams/gallon) Rosehips - 0.025 oz per gallon (0.71 grams/gallon) Make the spice additions on the basis of brew length (gallons wort recovered). Note that the orange peel is sweet orange peel, not Curacao or bitter orange peel. Rosehips should be purchased ground, not whole, as whole rosehips are very difficult to crush (we had to use a fork-truck to do it)! Target OG: 22°P (1.088 SG).

Mashing Use a 60-minute conversion rest at 154°F. This is a fairly high conversion rest temperature that should provide enough body to balance the spices, hops and roasted malt characters in the finished beer. If you can, raise your mash temperature up to 165°F after conversion rest to stop the enzymatic conversion of starches to sugars before lautering. If you cannot raise the temperature in your mash, reduce the conversion rest from 60 to 30-45 minutes. Lautering Recirculate your wort gently from the bottom over the top of the mash to deposit the fine particles of malt on the top of the grain and to “set” your bed. Avoid splashing the wort. Recirculate for 5-15 minutes, depending on your system, before diverting wort flow to your kettle/boiling vessel. You should remove almost all the malt particles from the wort flow, but some haze is OK. Start sparging in the lauter when the wort level is about a ½-inch above the grain bed. Starting earlier will decrease your efficiency because the water will dilute your first wort. Sparge water should be between 165°F and 170°F to maximize extraction, but avoid going over 170°F or you’ll extract harsh compounds from the malt husks. Sparge until you hit your target boil volume or until the wort gravity being drawn off reaches 3°P (1.012 SG), whichever comes first. Don’t lauter past 3°P, because when the sparged wort coming off the lauter is that low in sugar content, you risk extracting tannins and other harsh character from the malt husks. Be careful not to rush the mashing and lautering step or your brewing efficiency will go down. These steps should be done with care. A good music selection will assist in keeping things relaxed and gentle during lautering.

Boil Hop Bill: 0.15 oz per gallon (4.2 grams/gallon) Simcoe Hop Pellets (13% alpha) at the start of the boil. 0.20 oz per gallon (5.6 grams/gallon) EACH Tettnang (4.5% Alpha acid) and Willamette (5.5% alpha acid). Added 30 minutes prior to end of boil. Spice additions (hung in a weighted down mesh bag): Cinnamon - 0.009 oz per gallon (0.24 grams/gallon) Nutmeg - 0.009 oz per gallon (0.24 grams/gallon) Clove - 0.0045 oz per gallon (0/12 grams/gallon) Boil for 90 minutes.

Whirlpool Spice additions-add at the start of the whirlpool process: Cinnamon - 0.22 oz per gallon (0.6 grams/gallon) Clove - 0.22 oz per gallon (0.6 grams/gallon) Sweet Orange Peel - 0.22 oz per gallon (0.6 grams/gallon) Allspice - 0.22 oz per gallon (0.6 grams/gallon) Admittedly somewhat unusual for Stone, we did not hop this brew in the whirlpool. With the influence of the spices, we wanted to keep the hop presence well blended. Massive flavor hopping in the whirlpool may have clashed with the aromatic spice flavors. The whirlpool step is where you separate out your proteinaceous trub. It’s going to be a large trub pile with all these spices, though the lack of hops should help enhance your wort recovery.

Fermentation Yeast Addition Pitch a Belgian yeast strain, enough to get 20-25 million cells per milliliter (requires a starter). We used the Wyeast High Gravity Trappist yeast for this brew, the first time we’ve ever used this yeast. This yeast produced a lot of banana character, especially at a 68°F fermentation temperature. The banana esters combined well with the dark malt and dark candy sugar flavors, giving the beer a bit of a chocolate-banana dessert flavor. After the trub has been separated from the wort, chill the wort using an immersion chiller or a heat exchanger to about 65 °F. Add enough yeast to get a cell count of about 20-25 million cells per milliliter. We like to use a higher pitching rate (yeast addition rate) here, because we wanted to ferment at a lower temperature but still ensure the beer ferments out completely. This means that you will most likely have to build up your yeast culture at home using a starter.

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 3

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: 12/4/2015 1:37 PM

Notes:

Author:

henrikoseland@hotmail.com

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

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: 11/26/2015 6:03 PM

Notes:

Author:

Roget

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 8:21 AM

Notes: 1pack safale 05
24L
FG 1.004
23L to Bottle @ 1.9CO2 =109g Dextrose

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 8.7

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2016 10:40 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 2:25 PM

Notes: Trying a Winter brewed Lager for drinking in the summer. Created a Starter of the Yeast in a 600ml flask the day before to get my cell count up.

Author:

Bukowar

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 5.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 180

Creation Date: 4/26/2020 9:33 AM

Notes: Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable?