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

Author:

Viejos Cañones

Boil Size: 41.68 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 80

Mash Thickness: 3.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 2/12/2022 3:17 PM

Notes: Temperatura mosto 24C ,contenedor inertizado con N,
12hs frio y trasvase a fermentador.

Fermentacion isobarica inicio 0.8Bares 28C
Fermentacion isobarica 24hs luego 1,7-1,8 Bares 30-31C
Fermentacion isobarica 48hs Dry hop 1,8 Bares 30C
Fermentacion isobarica 72hs 2,2Bares 30C
Fermentacion Isobarica 96hs 2,2Bares setpoint 5C adicion gelatina
fermentacion isobarica 120hs separacion de lodos (trasvase)
Keg 144hs filtrado filtro inox set point 3C 0,75bares (2,5vol)
Maduracion keg 240hs , embotellado.

Author:

Ninebot

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

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: 9/10/2015 8:33 PM

Notes: previous version had too much special B -- dropped it altogether.

2 packs of yeast (or 3?)
Clarity Ferm

Inspiration:
http://www.homebrewtalk.com/showthread.php?t=238807

http://beerandbrewing.com/VMkR_CsAACSR4WGF/article/alexander-the-blessed-recipe

Author:

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2015 3:30 AM

Notes:

Author:

PicoBrewer30

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Keg @ 35F

Priming Amount: 25 PSI for 5 days

Creation Date: 4/14/2016 6:54 PM

Notes: The base recipe is from Morebeer's Pliny the Elder kit (malts and whole hops). **Note, I added more DME to this calculator to get actual ABV of around 9.45% OG: 1.085, FG: 1.013. Use 0.5 lbs DME, next time I might skip the maltodextrin, the beer tastes slightly sweet but balanced. I also pitched 2x yeast vials.

Oak chips were aged six months on about 5oz of Evan Williams on a full packet (12oz?) oak. This provided a nice smokey flavor and means that I didn't have to sanitize the wood chips. Added oak with dry hop pellets. I feel the oak significantly zapped the hops flavor, beer is balanced or tilting sweet almost.

Author:

Phillip092

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 5/1/2017 6:51 PM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 60

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: 6/6/2015 6:24 PM

Notes:

Author:

JonoEllis

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 10:01 PM

Notes:

Author:

N8Kraft

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.242

Efficiency: 35

Mash Thickness: 1.71

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: 12/7/2017 3:07 AM

Notes:

Author:

Mount This

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.2

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: 6/27/2017 10:17 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/vellos-gotlandsdricke/

Author:

Boil Size: 16.6 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: 2.7

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: 11/20/2022 3:38 AM

Notes:

Author:

Pogue mahone

Boil Size: 7.53 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

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: 3/6/2021 6:36 PM

Notes:

Author:

Bcparfitt

Boil Size: 6.79 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.4

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: 9/7/2020 1:46 PM

Notes:

Author:

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 77

Mash Thickness: 1.2

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: 6/18/2020 1:41 AM

Notes:

Author:

GUY235

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 6/15/2018 11:36 PM

Notes:

Author:

Mr. Hyde

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2018 10:53 PM

Notes: Couple of Quick Notes:
I toasted my own Buckwheat in a dry pan. Basically i put it in a dry pan on medium heat and keep stirring until it is the right color.

Also, the Molasses i used was mostly dark molasses with a small amount of Blackstrap molasses. this gave it a bitter flavor and helps with the color. i used it in 3 parts dark molasses to 1 part blackstrap.

In the secondary i put in 3oz ground coffee and 1 oz vanilla beans

Finally, i put it on CO2 for 48 hours then finished it with a Nitrogen system.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 12/4/2015 8:54 PM

Notes:

Author:

Marc ook

Boil Size: 16.5 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 78

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: 10/11/2015 7:39 PM

Notes:

Author:

capt9859

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 8/31/2015 4:12 AM

Notes: Spice Mix

1 Tbsp Cinnamon
1/3 Tbsp Ginger
1/3 Tbsp Nutmeg
1/4 tsp Cloves

For five gallons:
MALT
8# Marris Otter
1# Biscuit malt
8 oz Munich malt
HOPS
1 oz Fuggles (4.0% AA) @ 60 minutes
OTHER STUFF
3# pie pumpkin
4 oz molasses (preferably blackstrap)
4 oz maple syrup (preferably Grade B)
1-3 teaspoons spice mix
Your favorite clean-fermenting yeast (I use US-05 or 1056 these days, but have had good results with WLP002 and WLP007 too).
1.057 OG
1.014 FG
14 SRM
13 IBUs

I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true.
The spices. This is incredibly important. Most of the changes I made while I was still developing my recipe involved getting the balance of spices right, both in the actual spice blend and in how much to add to the beer. I like a spicy pumpkin ale; I add a tablespoon of my spice mix at burnout. This is more than most people use, and if you've never brewed a pumpkin ale before you want to start with less. You can always brew a spice tea and add it when you bottle or keg if you find you want more spice character.
Secondary. People do it all the time with fruits, but they never think to add pumpkin in secondary. I've only heard of a handful of other people doing this, but if you really want to see the benefits of using real pumpkin instead of just pumpkin pie spices, you need to do this. Two to three pounds of finely cubed (~0.5") pumpkin, caramelized as before in the oven, then candied with some molasses and maple syrup in a pan on the stove. Leave it for about a week, then straight to the bottle or keg.
Edit: One more thing. Keep your IBUs down. I've seen pumpkin ale recipes stretching into the 30-40 IBUs range, which is way too high in my experience. My recipe sits at 13 IBUs, and I've found that when you go much over 15 or so the hops start to clash with the spices.

Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting, as I talk about in the fourth section of this comment. When I say to toss your cubed pumpkin in brown sugar and spices, I mean about two tablespoons of brown sugar and a very small dash of your spice blend. This is an entirely optional step which probably doesn't make a huge difference; I do it mostly out of habit and tradition. Plus, it smells great.
The rest pretty much takes care of itself, right? Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. Some people prefer to toss their spices at ~5 minutes to get rid of any 'raw' flavor to the spices, but I find the residual heat between flameout and pitching takes care of that. My spice blend is a mix of one tablespoon of cinnamon, one third tablespoon each of ginger and nutmeg, and a quarter teaspoon of cloves. Use whatever you like. I use a full tablespoon in my beer, but I recommend starting with significantly less if you don't already know how spicy you like your pumpkin ale. If you need to you can adjust the spice character when you bottle by brewing a spice tea and adding it to taste.
The weird part. As I talk about in the sixth section of this comment, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 10:28 PM

Notes:

Author:

ForeverBrewing

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 8/8/2015 10:51 AM

Notes: