Homebrew Beer Recipes | Page 1944 | Browse 320,000+ at Brewer's Friend

Author:

Hills

Boil Size: 15.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 1.5

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: 5/3/2017 3:20 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.8 oz

Creation Date: 11/24/2020 3:13 PM

Notes: Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer to 48° F (9° C), and hold at that temperature for four weeks. Bottle with 3 oz (85 g) cane sugar per 5 gallons. When full carbonation is reached, cellar for at least one month.

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 12:00 AM

Notes: First Brewed 06/2016

Intense peaty smoke layers on decadent roast coffee and chocolate in our Islay barrels aged paradox stout. One of the smokiest beers we have ever produced.
Get a whisky barrel to add the extra depth to your beer. Alternatively use oak chips or Whisky soaked wood.

https://www.brewdog.com/beers/diy-dog

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2019 8:07 PM

Notes: Strike Water: 4 gallons (calculated using the MASH calc)
Sparge Water: 3 gallons
Pre-Boil Volume: 6.0 gallons
Post-Boil Volume: 5 gallons
Mash Temp: 152 F
Mash Duration: 60 minutes
Boil Time: 60 Minutes

Sparge Calculated as Follows
=========================

4 Gallons Mash water
- 1 Gallon absorbed by grains
- 1 Gallon evaporation during boil
———
2 G left.

5 G Desired in Fermenter
- 2 G from above calc
————
3 G of Sparge Water needed

First Fermentation Temp - 65F
Secondary - 68F
** secondary is when I will dry hop. Using a canonical fermenter so shouldn’t be a problem getting all the sediment out.

Author:

pridexus

Boil Size: 30.7 Litres

Boil Time: 60

Boil Gravity: 12.1

Efficiency: 62

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 187

Creation Date: 11/20/2018 1:43 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2018 12:25 AM

Notes:

Author:

Sas

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2018 4:59 PM

Notes:

Author:

smac440

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 5.2

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: 3/26/2018 9:24 PM

Notes:

Author:

kedili_bira

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

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: 2/15/2018 10:08 AM

Notes:

Author:

StoutMatt

Boil Size: 7 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 12:45 AM

Notes: Trying safale-04 english ale yeast - yeast seems ok, little tart but not unpleasant.

Hops - I need to either not dry hop at all or try a mix of simcoe and centennial instead of chinook/simcoe. This combo seems a little overwhelming. Could possibly do only centennial too. Also, next time change the 1lb of flaked oats to .5 lb carapils

Still need to figure out hops.
OG 1.056
FG 1.010
WLP041 yeast

dark fruit taste
or maybe a yeast
dark crystal malts
maybe dark chocolate malts

With a rich amber color that is reminiscent of an Altbier,
Style – Winter Warmer
ABV – 6%
IBUs – 50
Malts – Munich Malts & Flaked Oats
Hops – Centennial, Chinook & Simcoe
Availability – 6-packs of 12 oz. bottles and draft
Beer Finder – http://redhook.com/beer-finder

maybe this
WLP023 Burton Ale

cal V yeast from white labs would give me these flavours.

Author:

magsta628

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 4:01 PM

Notes: Not sure here on the amount of extract to add. I've read all kinds of recipes, seems like most people add 3-6 lbs extract in addition to the partial mash. I have here 4 lbs DME. I think it just depends on how high of a gravity we want.

All extract added late in boil.

Author:

JB2332

Boil Size: 7.35 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 79

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 9:18 PM

Notes: 1.5 L starter

Author:

Zsolt K

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 3.3

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: 2/26/2017 5:46 PM

Notes:

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2016 9:17 AM

Notes:

Author:

ZPalen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2016 3:33 PM

Notes:

Author:

Tom Nuss

Boil Size: 18 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.5

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: 8/17/2016 4:01 PM

Notes: Ferment @ 66 for 2 days then raise to 74 to finish. 1 Week in secondary

Add dextrose to the boil at 30 minutes

Lactic Acid optional

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

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: 7/26/2016 1:45 AM

Notes: Upon completion of Mash, Chill wort with coil chiller to room or outdoor temperature, and add unmilled grains. Kettle Sour for >= 2 days, then boil, add hops, chill with clean/sanitized coil chiller, and ferment with Saison yeast.

Ferment at room temperature.

4.8 gallons, OG 1.040 -- Mashed, Wort was Chilled and Soured with intact 2-row grains 7/28/16. Boiled and hopped and yeast pitched 7/31/16.

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2016 1:31 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 5.7

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: 2/15/2016 10:16 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 32 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 12:04 AM

Notes: Yeast starter, 38 billion cells (use Yeast Pitch Rate and Starter Calculator to estimate). Pitch yeast at 18 C and allow it to rise 3-4 degrees every day over the course of the next 3-4 days until you stabilize temperature around 32 C. If beer refuses to drop close to or below 1.008-1.010 within 2 weeks, pitch Wyeast 3711 French Saison yeast to finish out.

Hop bill: Add flameout (1 min) hop addition, take it off the heat, and let it rest for 20 minutes before starting cooling. Dry hop can be done either in one or two portions of 5 days each, with the same hop amount. Mash hops (Czech Saaz or German Tettnang/Hallertau) are added directly to the mash, or as first-wort hops, directly in the boil kettle while transferring from the lauter tun to the boil kettle, before beginning the boil. The latter option will give around 5 more IBUs, and whether or not to do it depends on if you want a slightly more bitter beer or not.

If you're feeling adventurous, you can take part of (or the whole) batch and add a New Zealand white wine during secondary fermentation, as an experiment. Let it ferment out and add priming sugar like normal. I think this will work well, but who knows? It's been done with great success at places like moderntimesbeer.com, so maybe worth a try.