Homebrew Beer Recipes | Page 240 | Browse 325,000+ at Brewer's Friend

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 9/6/2012 4:43 PM

Notes: 3 tsp Pumpkin pie spice @ 5 min of boil.

2 large cans of Pumpkin Puree to the primary.

For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:

1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves

Add 1/2 tsp of vanilla extract to the cooled priming mixture.

After the mixture has cooled, add it to the bottling bucket(before racking!)

Bottle and condition for 2 weeks.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5

Creation Date: 12/6/2013 8:24 PM

Notes: Ferment at 68 degrees for 7 days or until fermentation slows..rack into secondary on top of apricot puree and leave in secondary 14 days, or until fermentation stops. Cold crash 3 days, prime and bottle. Carbonate 21 days and refrigerate.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 12/17/2013 12:30 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,1 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Author:

hardwarehank

Boil Size: 6.79 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 9:21 PM

Notes: A slight variation of the Oatmeal Cinnamon Stout found here:

http://beersmithrecipes.com/viewrecipe/280432/oatmeal-cinnamon-stout

Using a British Pale Malt instead of the suggested US 2 row. Added another cinnamon stick based on the review here:

http://www.homebrewtalk.com/f37/cinnamon-oatmeal-stout-448646/

Found a recommendation of mash temp on the forums, so I'm trying that. Northern Brewer's Oatmeal Stout is 1 degree lower, but at least we'll be ballpark.

Starter parameters using one vial of WLP-004:

DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.3
Inoculation Rate: 39.0M cells/mL
Ending Cell Count: 182 billion cells
Resulting Pitch Rate: 0.61M cells / mL / °P

Changes after first batch:
* Bumping up cinnamon from 5 minutes to 15
* Bumping up black pepper from 5 minutes to 10

Author:

sjs5155

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.66 ounces

Creation Date: 1/13/2012 5:03 AM

Notes: -Black Patent to Raise SRM a Bit
-Yeast viability was questionable, so a starter was implemented
-Turned out clear and crisp
-SRM was dead on to prediction
-Primary 1 week, Dry hop in secondary 2 weeks, Rack off hops then continues secondary for 1 week, bottle 2 weeks.

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 9:20 AM

Notes: 10g CaCO3

Flaked Oats baked in the oven until aromatic. (forgotten)

It was supposed to be 1kg of oats but there was not enough. Only 0.5kg added. instead, 0.34kg of brown sugar.
the final wort = 1.047, 45L, before adding lactose.
after two days add 0.5 kg of malt extract, it will jack it up to 5.1%.

Author:

Redleg Ed

Boil Size: 7.2 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 15psi

Creation Date: 1/21/2016 12:36 AM

Notes: This is the Wee Heavy Scotch Ale using Jamil's Brewing Classic Styles recipe. According to the book, here are the targets:

OG FG IBU SRM ABV%
60/- 1.030-35 1.010-13 10-20 9-17 2.5-3.2
70/- 1.035-40 1.010-15 10-25 9-17 3.2-3.9
80/- 1.040-54 1.010-16 15-30 9-17 3.9-5.0

SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 64°
dh0: 240 (10 day ferment & cond)
SP1: 64°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36°
dh4: 10 (Crash, fine, and keg)
SP5: 36°

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2020 4:20 AM

Notes:

Author:

nkgarfield

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 1:22 PM

Notes: Toasting the pecans brings out more flavor and will help remove oil from the nuts. This process might take some time to complete, but it is worth it. To speed up the process, spread them out over two cookie sheets.
Toast coarsely chopped pecans in oven on parchment paper at 325 F for about 10 minutes. Do not grease cookie sheet or use any oil. Do not let the pecans burn. Remove sheet from oven. Place nuts in paper bags and let them rest. The paper bags will soak up oil. While one batch of pecans is resting in bags, put the other sheet in the oven to toast. Alternate in this manner until the bags are not soaking up any more oil.
Place pecans in nylon bags for use in fermentor.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.117

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 11/26/2013 6:58 PM

Notes: Follow standard partial mash procedure.
Follow hop schedule.
Cold crash with wort chiller to 68 degrees.
Slowly whirlpool while wort chilling.
Transfer to glass carboy, top up to 5 1/2 gal., pitch yeast starter, "whip" wort, seal, cover, ferment 14 days.
Transfer to secondary (rack on hops for dry hop)..wait 14 days..add Gelatin 3 days before bottling, transfer and bottle.
Condition minimum 21 days.
Enjoy.

Author:

McHugh and Rogers brewers

Boil Size: 8 Litres

Boil Time: 40

Boil Gravity: 1.123

Efficiency: 70

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: 10/26/2013 7:27 AM

Notes:

Author:

guilleweb

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2018 10:11 AM

Notes:

Author:

Cort House Brew

Boil Size: 13.6 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.5

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: 4/25/2015 2:14 PM

Notes:

Author:

EarlTheSqrl

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 9/16/2017 2:51 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 8:19 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

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: 8/25/2015 7:13 PM

Notes:

Author:

Boozermurfin

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 1:53 AM

Notes:

Author:

Anders Riseng

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 85

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: 4/8/2016 4:16 PM

Notes:

Author:

bok256

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

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: 2/20/2013 7:46 PM

Notes: Forest Flavors:
Pine
Floral
Smoke
Must/dank
earth
wood

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 4:43 AM

Notes: page 109 from "the Homebrewers Guide to Vintage Beer"

Recipe Alterations:
The crystal 60 was crystal 40

Added one more pound of base malt

Tasting Notes:
A very copper beer in color. Light hops taste and a reasonable malt character. This beer is easy drinking and refreshing. The Whitbread yeast is the star in this beer.