Homebrew Beer Recipes | Page 245 | Browse 315,000+ at Brewer's Friend

Author:

Bearded Brewery

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: N/A

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: 4/1/2013 10:58 AM

Notes:

Author:

Barney BlueCAP

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: 1.3

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: 12/26/2017 1:30 PM

Notes: -Yeast Starter/Stir Plate 1.2L, 100g light DME, White Labs California Ale Yeast WLP001 235 billion cells needed, 239 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary

Mosaic is the icon of single-hop complexity. It's kaleidoscope of tantalizing citrus, pine, tropical fruit and berry notes decorate each golden-copper hued glass. This spectral motif quiets into abstract bitterness for a smooth, refreshing, hop forward finish.

Author:

mainefarmbrewed

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

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: 12/6/2014 7:31 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 8:27 PM

Notes:

Author:

105WestBrewing

Boil Size: 363 Gallons

Boil Time: 60

Boil Gravity: 10.7

Efficiency: 83

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2015 9:54 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:28 PM

Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.

3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP

3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG

3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP

5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.

5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2019 5:35 AM

Notes:

Author:

UnComfortablyNumb

Boil Size: 8.9 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 11:52 PM

Notes:

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 4:23 PM

Notes: Used top cropped yeast from another lager in day three of fermentation. Made a starter from this yeast the night before and pitched it after cooling the wort.

Author:

Kendomondo

Boil Size: 9 Litres

Boil Time: 70

Boil Gravity: 1.024

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 2:41 PM

Notes:

Author:

jmcnamara

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 80

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: 4/16/2016 3:22 PM

Notes:

Author:

brewdaddy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 9/9/2012 6:01 PM

Notes:

Author:

ChadFryman

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

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: 1/23/2015 9:48 PM

Notes:

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.33

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: 7/23/2015 11:39 PM

Notes: Based on Founders Breakfast Stout
Substituted Special B for Crystal 120 to get raisin with the oatmeal
To make it Drive Thru substitute Star Bucks drive thru triple shot grande americano for the Sumatran coffee addition in the boil
Reduced oats from 16oz to 12

Winner of Square One Hop Growers Home Brew Fest Peoples Choice
Scaled up and pro brewed on 20 HL (15BBL) sytem Nov 14th-2017

Author:

Laegrim

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 37

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2019 9:10 PM

Notes: Brew Day:

- Grains were all run through the mill at my LHBS 3 times, as I could not adjust the setting. Still not sure how well milled they were.
- Added ~1g too much gypsum; reflected in the recipe, will fix next time.
- Citric acid was added by way of ~1.5oz lemon juice (juice of one lemon)
- Mash was held at 150 for 90 min for the alpha amylase, then lowered to and held at 140 for another 90 min for the glucoamylase. Conversion was achieved, as indicated by an iodine test.
- Sweet Wort Gravity: 1.024
- Used a new hop bag, and as a result some of the pellets clumped and probably didn't properly seep into the wort during boil.
- OG: 1.048: the Apple Juice was slightly sweeter than the recipe indicates.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 1:56 PM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

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: 8/10/2014 6:57 PM

Notes: Soak cacao nibs in vodka for at least 48hrs prior. Rack onto them after primary for 2 weeks

Author:

jimbob394

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 4:24 PM

Notes: Yeast Alternatives: Wyeast 1056 (American Ale) or Fermentis US-05.

A day or two before brew day make a yeast starter if using a liquid strain.

On brew day, steep the crushed grain in 2 gallons of water as it warms to reach 150 °F, approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts of hot water. Add the liquid to reach a total of 3 gallons and bring to a boil.

If you can do a full volume (5.5 gal) boil, it is recommended.

Turn off heat, add malt extract and corn sugar (dextrose), and stir until completely dissolved. Return to heat and add first hop addition.

Continue to add hop additions at intervals per ingredients list.

Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons.

Pitch yeast starter and ferment at 64-70 °F.

Following primary fermentation (about 2 weeks), dry hop for five days before bottling or transferring to keg.

Prime to 2.3 volumes of CO2.

Recipe by Chris Woolston, Beacon, NY

2013 National Homebrew Competition Round 1 New York City Region First Place

Author:

BiggHaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/28/2012 2:59 AM

Notes:

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/18/2012 6:13 PM

Notes: One of my favorite recipe's! This is a 'hop blast' method spin on the original, meaning no 60min hop boil, but extra hops at 15 min to achieve the same IBU. With nmore hops used at the end of the boil you can achieve bitterness IBU but pack more hop flavor and aroma. Method WORKS! I use 1 extra ounce, Columbus, at 15 min. No honey, name comes from honey malt used.

Cheers, Jim.

More description and label on my brew blog
http://jimsbrews.blogspot.com/