Homebrew Beer Recipes | Page 2362 | Browse 315,000+ at Brewer's Friend

Author:

tstanonis1

Boil Size: 8.24 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2016 7:24 PM

Notes:

Author:

White OWL Brewing

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.32 bar

Creation Date: 3/2/2023 9:43 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2022 2:44 AM

Notes: Brewed on 9/27/20222 via BIAB Method with Connor Cox

Mash water = 6.5 gallons at ~153 F for 60 minutes
SG = 17.5 Brix = 1.072 g/L
OG = 4 gallons of 25.2 Brix = 1.106 g/L

Put wort onto S-33 yeast cake from previous english porter.

On 9/29/22 the gravity was 1.034 g/L.

Final gravity should be close to 10.5% ABV

On October 9th I added a few ounces of medium/dark oak chips that had been soaking in 375 mL of Makers Mark. All oak chips and booze were poured into the stout to age until 11/12/22 when I kegged all 3 gallons to carbonate and age until Christmas.

A few 0.75L bottles will be conditioned as well. Yeast is CBC-1.

Author:

Jack_ostrand

Boil Size: 7.47 Gallons

Boil Time: 90

Boil Gravity: 14.1

Efficiency: 60

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/10/2021 12:43 AM

Notes:

Author:

Bjalli

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.178

Efficiency: 65

Mash Thickness: 4

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: 11/6/2018 11:49 AM

Notes: Versjon 1: 4 stk chipotle, vaniljestang.

Versjon 2: normal

Versjon 3: 250g kakaonibs og 4 stk vanilje stang og eik

Versjon 4: Maple syrup i sekundær og flasking

Author:

cshokiebrewer

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2018 10:54 AM

Notes: Prep:
Stepped up starter using DME for a high pitch rate.

Place Orange Peel in the pressure cooker with 1.5 gallons of water for one hour+ to increase extraction. Allow to cool and add pectic enzyme and rest overnight. On brew day dump it into pot with the peal.

Brew Day:
Heated honey to 110 so it flows better out of the container. Blend honey, first dose of yeast nutrient, tea, and water with drill. Aeration with drill for 2 minutes at high speed after mixed. Siphon and discard starter 'beer,' pitch resulting yeast slurry. Added 10-12 drops of Fermcap.

At 70% Projected FG second dose of yeast nutrient with gentle stir.

After 3 days at FG, rack to secondary. One week before the end of secondary add the Elderflower as a dry hop.

Author:

ccjohnson

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2017 2:59 PM

Notes:

Author:

Curtdogg

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 1:50 PM

Notes: Increase fermentation temp to 70F over 5 days and hold for 2 weeks.
Transfer to secondary, add 8 oz per gallon frozen organic blueberries hold for two weeks.
Keg to 3.0 volumes c02

Split batch and add blueberries to half if desired.

Author:

Taradil

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

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: 1/25/2016 9:28 PM

Notes:

Author:

DasBeef

Boil Size: 10.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.8

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: 1/20/2016 2:11 PM

Notes:

Author:

Rustybrown123

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 75

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: 11/28/2015 5:47 PM

Notes: It called for 3 packs of 1098 and a starter for it..

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 120

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 8:15 PM

Notes: Aged in secondary for three months the last week on ½oz light toasted oak and ½oz medium toast oak. Bottled in belgian corked bottles for another 3 months or more.

Author:

wesiht

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 80

Mash Thickness: 1.3

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: 5/26/2015 3:26 AM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

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: 3/4/2016 11:13 PM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 3/11/2016 11:01 PM

Notes:

Author:

Brian Pedersen

Boil Size: 3.69841 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 3/30/2012 6:34 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2016 6:11 PM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

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: 1/16/2015 3:59 PM

Notes:

Author:

Boil Size: 27.23 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 5.22

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: 9/13/2022 2:13 PM

Notes: Jamil Zainasheff raves about this beer which is Matt's fave too.
Dave Line p93 but he puts all 90ghops in at start of boil giving IBU of over 40.
Hence Ive moved over half the hops to flame out

see
https://www.youtube.com/watch?v=8Lq7ajkQyWY

From the Malt Miller kit (£17 plus £6 carriage without yeast);
-This recipe Does Not Include Yeast-

Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.

Ingredients

Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

Total grain bill without husks 3976g

Oat Husks (500 grams)
Progress T90 Pellets (26 grams)
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)

Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

But Harveys website says;
Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Our hops are a blend of four different local varieties, to give a distinctive hoppy finish.The malt miller version looks closer to this ..do this as a separate recipe on brewers friend Millers Sussex Best...

The yeast..
the Malt Miller recipe is for highish attenuation yeast (havnt calculated it exactly) UK based Brewlabs do a yeast slope of Harveys!!!

Ive put in low attenuation yeast Windsor
(doing different mash temps doesn't seem to affect efficiency/ABV in the software??
? plan to mash low at 65 if using a low attenuating yeast in contrast to Malt Miller recipe which mashes at 68.
(Another tack would be to mash high and use verdant)