Homebrew Beer Recipes | Page 2094 | Browse 325,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 77

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: 6/21/2017 1:39 PM

Notes: had this shmaltz st lenny's belgian double rye ipa a couple years ago and it was awesome. only saw it in the store a couple times. never really could find a good clone until now. i dont think shmaltz even makes this anymore.

recipe was originally posted on their site (no longer there) and then scaled down by a homebrewer and posted on hbt. pasted below.

this recipe i put in almost exactly. theres no fawcet crystal ii so i used crystal 60. the recipe also says crystal 60/80 so i put in 80 but in practice i would probably combine the two and just just the 60.

also i took liberty in estimating efficiency at 77 which put the beer at 10%.

mods i would need :
* scale up for my system efficiency
* substitute extract for at least part of it. think i would still need to mash though at least for the rye and wheat. might need to use some base malt in the mash too to have enough diastatic power
* hops are a little crazy. could probably simplify and just use one or two or three hop varieties
* would need a decent sized starter

http://www.homebrewtalk.com/showthread.php?t=49178

I tried to convert this to a regular 5gal batch using the recipe from the site, and this is what I came up with.

14lbs 08oz 2row
03lbs 00oz Rye Malt
01lbs 00oz Flaked Rye
00lbs 08oz Amber Malt
00lbs 08oz Wheat Malt
00lbs 05oz Fawcett Crystal II
00lbs 05oz Crystal 60/80
00lbs 02oz Caramel Rye

1.13oz Warrior 60min
0.5 oz Cascade 20min
0.5 oz Simcoe 20min
0.5 oz Warrior 20min
0.5 oz Cascade 10min
0.5 oz Chinook 10min
0.5 oz Crystal 10min
0.5 oz Amarillo 1min
0.5 oz Cascade 1min
0.5 oz Centennial 1min
0.5 oz Simcoe 1min
1.0 oz Centennial Aroma
1.0 oz Amarillo (dry hop)
0.5 oz Crystal (dry hop)

California Ale yeast (I am only guessing on this one)

Est OG- 1.095
Est FG- 1.015
IBU- 86.3
SRM- 10
ABV- 10%

There may be slight inaccuracies due to rounding from the breweries batch size.

Author:

badbadmojo

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/5/2023 12:20 AM

Notes: Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding Brewers Crystals and Whirlfloc according to the schedule. After the boil, stir or recirculate for about 5 minutes to create a vortex and add the knockout/whirlpool hops (at about 205°F/96°C). Continue to spin, cooling if possible to 180°F (82°C), and add the remaining whirlpool hops. Chill to about 69°F (21°C), oxygenate the wort, and pitch a healthy yeast starter.

Ferment at 72°F (22°C) for a few days, or until the gravity has dropped to about 1.024, then raise the temperature to 75°F (24°C) for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again. Package and carbonate to about 2.45 volumes of CO2.

BREWER’S NOTES

Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).

Brewers Crystals: These are a commercially available blend of glucose solids and corn syrup; they are a way to add strength while maintaining body and mouthfeel—similar to malt extract, but without malt flavor.

Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.

Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel.

Author:

Mikaelo

Boil Size: 240 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 10/28/2022 6:57 PM

Notes:

Author:

mr1000

Boil Size: 8 Gallons

Boil Time: 240

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: sucrose

Priming Amount: 1.6 oz

Creation Date: 12/17/2021 4:14 AM

Notes: Pitch will be a yeast cake from an English Mild

Author:

Briones

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 59 g

Creation Date: 11/19/2021 1:01 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 75

Mash Thickness: 2.8

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: 7/9/2018 2:38 PM

Notes:

Author:

Bazlow

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 11:53 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 50

Boil Gravity: 1.082

Efficiency: 69

Mash Thickness: 1.4

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: 6/17/2017 7:48 PM

Notes: Born on 9/23/18. Start 7:00 am - Finish 12:15 pm. Fast start to fermentation (within 6 hours). Lost almost 1 gallon in blow off container overnight. Next time use a 7 + gallon fermentation bucket. Took gravity reading on 9/27/18 - 1.020. Dry hopped with 1 oz. Citra & 1 oz. Amarillo on 10/2/18. Cold Crashed on 10/8/18. Kegged and began carbonation under refridgeration on 10/1718.

Author:

sareinhart@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 12:32 AM

Notes: Friends ask for this one. I call it Christmas ale because it's high alcohol and is loaded with Chinook hops.

Chinook has a piney aroma. So, it smells like a christmas tree. High alcohol so you can put up with extended periods of extended family.

Author:

Mike DeStefano

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2016 3:38 PM

Notes:

Author:

comp8088

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 55

Mash Thickness: 1.33

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: 2/20/2016 6:21 PM

Notes:

Author:

Backstory Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 11:10 AM

Notes:

Author:

tom.dab

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 8.9

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: glucose

Priming Amount: N/A

Creation Date: 2/26/2017 12:38 PM

Notes:

Author:

Pete H

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 8:20 PM

Notes:

Author:

VTHomebrewer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2019 9:10 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/22/2020 7:49 PM

Notes:

Author:

Ozgib

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/3/2021 12:49 AM

Notes: Mash pH vnadjusted was pH 5.33

Water adjustment Edson salts 2g, calcium chloride 2g, Gypsum 3.5g

Mash 1hour 30 min with the emphasis on beta amalyase to reduce maltrinoes and therefore hoverall sweetness.

Reduced the sulphate. Last batch too harsh

Made yeast starter to improve fermentation initiation.

Rapid cooling using 17l of ice and copper coil

The hops was added to boiling water which was allowed to boil for 1min and 30 seconds then rapidly cooled and added to ferment at 21.1 just before the Addition of the yeast

Author:

Proven Beverage Concepts

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2021 2:45 AM

Notes: Tart Cherry Cider

8 gallons apple cider or juice (musslmans works great)
2 gallons of tart cherry juice (comes in quart size bottles)
8 cups white sugar
2 tablespoons lemon juice
Red star cote de blanc yeast

ferment out for 2-3 weeks
Stabilize with potassium sorbate
sweeten with 4 jars ( 5-6 for sweeter) apple juice concentrate

keg and carbonate

Author:

Just Be Claus

Boil Size: 3.45 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 100

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: 7/22/2016 4:47 PM

Notes:

Author:

Golden Bear Brewer

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2014 12:22 AM

Notes: What was I thinking, 40% crystal??? Rookie move, disastrous result. Barely drinkable, good clarity and color though.

1/2 whirlfloc tablet @ 10min boil remaining