Homebrew Beer Recipes | Page 206 | Browse 320,000+ at Brewer's Friend

Author:

dpatrickv

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: 9/5/2012 2:21 PM

Notes:

Author:

RockHopper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 8/31/2016 5:09 PM

Notes: From the book "Mikkellers book about beer" by Mikkel Borg Bjergsø og Pernille Pang. Originally "Red White Christmas".

Author:

Perrylodgic

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 74

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: 4/30/2015 12:14 AM

Notes:

Author:

Brygga Tillsammans

Boil Size: 4.5 Litres

Boil Time: 15

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2018 1:06 PM

Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan.

Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå.

Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter.

Nu ska allt kylas ner till 21 grader.

När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet.

Häll i hälften av jästen ner i jäskärlet.

Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen.

Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet.

Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång.

Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar.

Vänta 7 dagar till och flaska.

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.5

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: 3/29/2015 8:21 AM

Notes:

Author:

divoc 91

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/5/2019 4:16 AM

Notes: 2nd Gen L13 global
7.5 strike water 45-50 min boil
Perfect 5.5 to Fermenter

forgot to take OG so assuming 1.051

Author:

cdenney

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 7:26 PM

Notes:

Author:

JustinB_DC

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2012 1:03 AM

Notes:

Author:

dmilbrat84

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: force carb

Priming Amount: N/A

Creation Date: 4/4/2012 7:06 AM

Notes: Does not taste like Rogue's chocolate shout, needs more chocolate and the hops had more AA than the recipe called for, BUT this is a great beer

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 12:00 PM

Notes: Partial mashing in a pot - 1kg of strong peat malt using a net bag. After that adding luquid malt extracts and boiling with hoppes. Fermantation 4 weeks (5-10 grade Celsius).

Author:

Quad Cat Distilling

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2014 4:54 PM

Notes:

Author:

vkrishan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: forced carb

Priming Amount: N/A

Creation Date: 7/19/2015 12:32 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 7:15 PM

Notes: The Magnum hops were 4th year home-grown. Estimated at 10AA due to 10 months vacuum-sealed storage. 78 IBU's was perfect for this recipe.

2nd Place in BJCP Category 14
2013 Indiana State Fair Brewers Cup

http://www.brewerscup.org/2013-hb-winners.pdf

Author:

Freetime000

Boil Size: 2.2 Gallons

Boil Time: 90

Boil Gravity: 1.014

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 1/11/2018 2:49 AM

Notes: IMPORTANT: Add honey at end of boil, flame out.

The whirlpool herbs (hop list) is a steep of no less than 10 mins or more added end of Boil.

I use a nylon mesh straining bag that I can add herbs to through out the process.

Ancient Notes:
This is a conversion of my Wee Heavy / Scotch Ale Braggot. Instead of Hops it's using more ancient traditional herbs. The Heather is considered for bittering while Meadowsweet is also commonly found in mead and ales.

You can add .10 Kent Golding Hops at 60 mins to get more modern bittering effect.

This is an experimental recipe! Built using tea tests. It may need tweaking to get the herbs flavors to show or maybe reduce them!

Optional: Remove Meadow Sweet for Heather only ale.
Optional: Dry hop with Heather after fermentation.
Optional: Skip Co2 phase because most likely ancient ales were flat :( I'll be carbonating.

Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.

Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

Do a Yeast starter using 6g of GoFerm and 5g Safale yeast early into brew so it has time to start.

Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.

The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. You may need to add more water as you go to keep in line. Use a dip stick to measure.

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 4/15/2016 3:02 PM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 8 lbs

Creation Date: 9/9/2012 11:03 PM

Notes: Add roasted grains at mash out
Add honey last 5 minutes of boil

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 8:46 AM

Notes: Wyeast WLP005 yeast with 1 litre starter, fermented for 36 hours (1 litre of water, 100g of light spray malt).

Measurements:

Boil gravity 47pts
Original gravity 56 pts
Final gravity 17 pts

28/03/2016 - brew day
01/04/2016 - no more airlock activity after 4 days of fermentation. waiting some time for yeast to clean up before cold crashing and kegging...
5/04/2016 - cold crashing at 0 celcius
13/04/2016 - kegging day. The beer tastes very good even before carbonation. Moving the keg to condition at 0 celsius.
24/04/2016 - sampled the beer, it's good but a bit hazy. might try gelatin to clear it up in the serving keg.

Author:

Jimbo64

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 8/13/2012 4:39 PM

Notes: Dry hopped with Australian Topaz hops for pear/lychee fruit nose and flavor. Munich Malt for flavor. I make my IPA's on the low end of the ABV scale at 6% because I drink the hell out of them and dont want to be permamanently shitfaced. o.O You could add 2 lbs more malt to push this over 7%. 1/2 whirlfloc. 2 tsp gypsum. Double batch sparge. 17 quarts at 164 water = 153 mash temp. Sparge 3.6 gal total, at 175, split 1.8 gal twice.

http://jimsbrews.blogspot.com/

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 7.9

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2020 11:42 AM

Notes:

Author:

raiderrob

Boil Size: 5.15 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 6:32 AM

Notes: Soaking 2 oz of Heavy toasted oak chips in 10 oz of Capt Morgan Black, spiced rum. will let them soak for 2 months then rack the beer on top and let set for 2 months.

Brewed on 12/11/16 OG 1.084, volume in fermentor is 3 Gallons. not sure if it was mash efficiency as I forgot to take a pre boil reading.
The sample I took for the OG tasted fantastic. pitched yeast at 64 F, set fermentation at 68 F.