Homebrew Beer Recipes | Page 2291 | Browse 325,000+ at Brewer's Friend

Author:

tdiers

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: BrownSugar

Priming Amount: 4.4 oz

Creation Date: 12/13/2020 5:40 PM

Notes: Austin Homebrew Supply Belgian Noel (21B) - Mini Mash
Using bottled water in:
Anvil Forge 10.5 Gallon
FermZilla Conical Fermenter - 7.1 gal. / 27 L

Author:

OAE Iceman

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5 oz

Creation Date: 8/29/2015 8:20 PM

Notes: Yeast could also be White Labs WPL007 Dry English Ale or Nottingham Yeast.
Sparge with 3.5 gallons of water at 170 degrees.
At 0 minutes add the hops, coffee and caco nibs and stir for 2 minutes and let it rest for 28 minutes and then chill down to 64 degrees.
Add Oxygen for 90 seconds.
Add yeast and let the fermentation rise up to 68 degrees till attenuation hits 1.035 sg and then ramp up the temperature to 72 degrees and hold it there for 14 days. Slowly crash cool the fermenter down 5 degrees each day for 8 days until it reaches 32 degrees and then bottle or keg.
2.2 to 2.3 volumes of CO2.

Author:

kingtravisa

Boil Size: 4.25 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 2:05 AM

Notes: Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Author:

Sas

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 8:54 PM

Notes:

Author:

Tdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

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: 1/20/2016 2:16 AM

Notes: 3 vanilla beans
1 cinnamon stick
Ancho Pepper
Pasilla Pepper

Brew day:
Mash water: 165 degrees, mash about 152
1.2" = 1 gallon
Started with 6.25 gallons boil (pre-mash), adding 3 gal for sparge

Author:

JohnnyAH

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

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: 4/11/2016 9:29 PM

Notes: 2x Mangrove Jacks M31 Belgian Tripel yeast (possibly Westmalle yeast). Rehydrated at 34C.

Dextrose added 24 hours into fermentation.

Mash start 5.45 End 8.45
Boil start 9.30 End 10.55
3 Liters lost (1 to hop absorbtion and 2 to kettle dead space/cold break

Pitched at 18C. Risen to 21C at 20 hours with heavy blowoff activity. Fed with sugar. Upto 25C at 26 hours. Heavy blowoff activity. Ferment behavior sounds like Westmalle strain.

Saaz aroma oil at bottling.
9L dry hopped with Matcha Green tea.
4L dry hopped with Hibiscus.

Reyeasted with GV1 at 3 vols. C02 (Hibiscus at 2.5 vols).

Author:

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 6:53 PM

Notes:

Author:

DanielDanTastic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 1.5

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: 10/28/2016 3:12 PM

Notes:

Author:

Serge Marx

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 9:19 PM

Notes: Mash in @ 45 C for 15 minutes

Over two hours raise in steps to 78 C

Hold at 50, 55, 60, 62, 65, 68, 72, 75, 78

I used BIAB with a second water heater set to boiling. Mash in thick, add a couple of litres of boiling water every 15 minutes to raise the temp to next stage. Some gentle heat may be required on mashing vessel

yeast is a combo from a slurry - Mangrove Jacks empire Ale and Tripel yeasts. I used about 800ml of thin slurry. Attentuation hit 90%.

Wort was cubed (stored in plastic bottle) to cool slowly (no chill) Half was decanted to fermented, then the remaining in the bottle was shaken for about 2 minutes to aerate. Easy to shake 10kg than 20!

At writing I'm day 7 of ferment. gravity is 1.009. Will cold crash, fine, keg, bottle and enter to comp. tasting great - I didn't have pilsner malt but figured the slightly more complex ale malt may have worked for a BGS in a simple smash. Seems I was on the money.

Author:

Meddo

Boil Size: 33.3 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 11/22/2016 3:14 AM

Notes: Yeast description:
http://www.whitelabs.com/yeast-bank/wlp002-english-ale-yeast

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 78

Mash Thickness: 1.15

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: 9/5/2019 1:11 AM

Notes: The goal is orange (coloured, not flavored) bitter.

boil volume 7 gallons
pre-boil O.G. 1.0xx
wort volume 5.5 gallons
post-boil O.G. 1.037

pitch temperature xx° F

bottled Sunday, October 6
with 5 oz. corn sugar boiled in 2 cups water
yield: 52 bottles
F.G. 1.010
14 SRM

Author:

adv_trev

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.7

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2019 5:43 PM

Notes:

Author:

seetu

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 4.27

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2018 11:15 AM

Notes: 1) Add the tea leaves at the end of fermentation, directly to primary. Adjust according to taste after kegging.

Author:

Jeremiah White

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 12:57 AM

Notes:

Author:

vjsalas16

Boil Size: 22 Litres

Boil Time: 80

Boil Gravity: 1.084

Efficiency: 90

Mash Thickness: 3

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: 3/14/2017 10:51 PM

Notes:

Author:

HoSoevik

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2017 7:25 PM

Notes:

Author:

Richardcabron

Boil Size: 58 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2016 5:16 PM

Notes:

Author:

Jameswoody

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 12:09 AM

Notes:

Author:

mattue84

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 1:58 AM

Notes: Size: 5 gal
Efﬁciency: 88%
Attenuation: 84.5%
Original Gravity: 1.065
Terminal Gravity: 1.010
Color: 22.34
Alcohol: 7.17%
Bitterness: 29.7
12-B Robust Porter
7.47 lb (69.8%) 2-Row Brewers Malt - added during mash
1.69 lb (15.8%) Victory Malt - added during mash
0.72 lb (6.8%) Extra Special Malt - added during mash
0.35 lb (3.2%) Brown Malt - added during mash
0.24 lb (2.3%) Pale Chocolate Malt - added during mash
0.24 lb (2.3%) Roasted Barley - added during mash

0.29 oz (15.6%) Galena (13.1%) - added during boil, boiled 60 m

0.27 oz (14.9%) Chinook (10.6%) - added during boil, boiled 20 m

0.64 oz (34.8%) Cascade (6.8%) - added during boil, boiled 20 m

1.3 g Yeastex - added during boil, boiled 15 m

1.0 g Brite Break - added during boil, boiled 10 m

0.64 oz (34.7%) Cascade (7.8%) - steeped after boil