Homebrew Beer Recipes | Page 24 | Browse 305,000+ at Brewer's Friend

Author:

Dakota21601@yahoo.com

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.086

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 62 ° F

Priming Method: Corn sugar

Priming Amount: 2.5oz

Creation Date: 2/9/2014 10:15 PM

Notes: Secondary run off sparge. Drew 4.2gallons off after main 7.5. Boiled for 60. 1oz Summit at 60. 1oz Northern Brewer at 15/0. Also threw in 8 bags of Celestial Seasonings Mint tea bags at 15min. OG was 1.055. Final was 1.015 on this mini batch. Tasted great at bottling. Smelled like an Andes mint.

Author:

Bob Zormeir

Boil Size: 5.99671 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 4/7/2011 12:22 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 12.5 Gallons

Boil Time: 120

Boil Gravity: 1.159

Efficiency: 80

Mash Thickness: N/A

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: 4/9/2013 12:44 AM

Notes: American Ale (Wyeast Labs #1056) [2500.00 ml]

Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]

In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.

Author:

MoleculeChaser

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: cane sugar

Priming Amount: N/A

Creation Date: 1/25/2015 8:06 PM

Notes:

Author:

cbirbuet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 12:12 PM

Notes:

Author:

Akwitayne

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 10/5/2016 11:33 PM

Notes:

Author:

Josh Brewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 4/8/2017 9:08 PM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

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: 5/21/2019 3:42 PM

Notes: This recipe is from the BYO Clone and the Zymurgy Article with Vinnie Cilurzo. Also I found a thread where an unhappy employee took a pic of the original recipe sheet from a brew in 2014. The hop schedule changes slightly due to variations and quality of available hops. The 2014 version is the only one that keeps the Amarillo hops which I have heard were in earlier versions of Pliny.

Also I add the Acidulated Malt to control my PH, you can always just sub 2 row if not needed

Author:

Tipsy Kitty

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

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: 10/18/2012 1:54 PM

Notes: A sweet butterscotch ale. Recipe is geared for a Mr. Beer keg fermenter.

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: 62 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 12/8/2017 3:26 AM

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

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.

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. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure.

I made a Yeast starter using 6g of GoFerm and 5g Safale yeast.

Finished Notes:
Wort ready at 1 gallon and SG of 1.080 NICE!

next time: Might swap Munich for Victory to see difference in dryness.

Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months..

Author:

BiggHaus

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn surgar

Priming Amount: 4oz

Creation Date: 4/25/2012 12:24 AM

Notes:

Author:

ScottyC

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 7:20 PM

Notes:

Author:

counterbrewrecipes

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 11/27/2017 10:27 PM

Notes: Excellent cream ale. Keep the corn or rice at or under 10% too much corn gives a weird twang. With us 05 I always rehydrate. I take some of the extra wort from the mash, balance it to 1.035. boil, chill, and rehydrate the yeast, if you don't you get some weird pear like esters. I've tried 001 and 1056 both were clean but not dry enough. K97 kolsch yeast was great. Taken straight from the winners section of the aha website.

Author:

RustyParks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.38

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: 2/21/2016 5:54 PM

Notes:

Author:

Alpha Project

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 95

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 12:40 PM

Notes: Brewed: 21/01/14
Named: Spelt Grisette
FR: 1.058
PB: 1.026
OG: 1.029
pH 5.3
FG: 1.004
ABV: 3.28%

22/01 - 1.020
23/01 - 1.013
26/01 - 1.004
27/01 - 1.004
28/01 - 1.004 Dry Hop 30g Motueka, 15g Simcoe

Duty Paid: £10.87 Jan 15

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Grade B Maple Syrup

Priming Amount: 3-4 oz

Creation Date: 3/7/2016 7:09 AM

Notes: Note: This is a 2.5 gallon batch

Steep grains in mash. Hold at ~155F for 30-45 minutes.

Bring to boil then take off heat to add malt extract. Bring back to boil and follow additions:

60 mins: 0.4 oz East Kent Goldings
15 mins: 0.3 oz East Kent Goldings
Whirlfloc Tablet
0 mins: 4 oz pecans (to sterilize the pecans so they can sit in the fermentation)

Cool and add yeast as with any batch.

Our OG was 1.058 +/- 0.001 so pretty much right on target. I will add more results in about 2 weeks when primary fermentation is done!

Final Gravity: 1.015

Add a small amount of boiled maple syrup into the final product (after fermentation is complete). I suggest taking a small sample of beer (with a known volume) and adding small amounts of maple syrup to test flavor. Then add in the maple syrup in proportionally.

*Pecan Prep
Pecans are super oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them.

Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them (my chemical engineering textbooks were perfect for this!)

Repeat this process as many times as necessary, we did it 5 times and still had a lot of oil so experiment with this.

**Maple Syrup Type
Use Grade B maple syrup which is the darker variety since it serves as better fermentable sugar. Can also be called Grade A Dark so look out for that.

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 8:03 PM

Notes: Fill HLT with 20 gallons:

EB Strike Water: (1.25 mash thickness X 22.63 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.79 gallons

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 1:13 PM

Notes:

Author:

Ornlu

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 69

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2017 5:28 PM

Notes:

Author:

liquid bread brewery

Boil Size: 13 Gallons

Boil Time: 90

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: 7/19/2012 12:37 AM

Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness.