Homebrew Beer Recipes | Page 2637 | Browse 315,000+ at Brewer's Friend

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 50

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20.5 ° C

Priming Method: co2

Priming Amount: 0.27 bar

Creation Date: 2/10/2018 10:30 AM

Notes: Batch #5 - 27/2/22 (Eff.: 63%, Att.: %, ABV: 8%??)
- Mash vol.: 32L, Pre-boil vol.: L, Batch vol.: 22L
OG: 1088 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: min
Switched to Green Bullet hops from Nugget
- Had a boil over and struggled to get the full volume from the bag.
- Forgot to add DME 1kg to the boil!!!
17/3/22 - Kegged and carbed, Tilt! died so no FG.

Batch #4 - 15/4/19 (Eff. 55.5%, ABV 8.7%)
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Pitched onto yeast cake from 'Voices in My Red', US-05 yeast, should have mashed 30L when pitching onto a yeast cake.
- Fermented out like crazy for first 24 hrs, left at 20.5C for 2.5 weeks while overseas.
9/5/19 - SG: 1028, tastes big and boozy, cold crashed, finished a little higher than expected
10/5/19 - Vanilla bean soaked in bourbon (24hrs) added to fermenter to see if it would help bring down the boozy flavour.
12/5/19 - Kegged and 3 bourbon barrel chunks added, force carbed at 30psi for 2min 30sec.

Batch #3 - 24/9/18 - 7.6% ABV at SG: 1034
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Boil cut to 40 min from 60.
- 32L in mash 21L in fermenter.
4/10/18 - This batch was left unsupervised for 10 days then tested SG:1036 which was high, tasted a little boozy warm and rich.
6/10/18 - Moved to keg and 3 bourbon barrel chunks added, left to age at room temp to finish fermenting. SG:1034. Tasted a little sweet, boozy warmth has gone, lots of rich cocoa and dark chocolate flavours
14/10/18 - SG: 1034, keg has been releasing pressure when checked but no ferm appears to have happened. Tasted of dark choc and cocoa, slight grainy texture, moderate bourbon on the back, decided not to add any more bourbon chips yet.
4/11/18 - Keg taken to Golden Prop and half drunk. People liked it, lots of cocoa and sweetness, good amount of bourbon.

Batch #2 - 28 May 2018 (Finished 8.1% ABV)
- Gladfield American Ale - 6.5kg
- Weyerman Munich 2 used instead of Munich 10L - 2kg
- Bries CBW Pilsen LME - 1.5L
- Weyerman CaraMunich III used instead of Crystal 60L - 0.45kg
- Gladfield Dark Chocolate Malt - 0.45
- Gladfield Roasted Barley - 0.45kg
- Weyerman Carafa 3 Dehusked - 0.3kg
- 1kg Light DME in for 1.5kg Pilsen LME
- 32L mash down from 33L
- Dark malts added for last 15min
- Strike temp was a little high 73.5C
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
6/6/18 - SG: 1032, a bit boozy with a lot of chocolate aroma and full body
7/6/18 - Added 3 bourbon soaked bourbon barrel chunks
12/6/18 - SG: 1030
16/6/18 - SG: 1030, cold crashed, has a subtle but good bourbon aroma and flavour.
17/6/18 - Kegged with a single bourbon soaked oak cube for 2 weeks till it will be bottled for the wedding with the code name "Something Borrowed, Something Brewed."
30/6/18 - Tasted last bottle, smooth maybe a bit more bourbon this time that could be dialled back next batch, warm at the back, still really tasty.
- Given to Mike & Kirilee for their wedding in PET bottles counter pressure filled from keg.

Batch #1 - Feb 2018
- Weyerman Carafa III De-husked used instead of Black malt.
- Weyerman Munich 2 used instead of Munich 10L.
- Weyerman CaraMunich III used instead of Crystal 60L.
- Nugget hops used instead of Millennium.
- Dark grains added for last 15 min of mash.
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
- Use 1L less (32L) of mash water next time as batch was a bit too big for fermenter.
28/2/18
- SG:1024, added 5 bourbon barrel chunks that had been soaked in bourbon for 5 days.
- SG: 1022, mild bourbon after taste, very smooth with hints of chocolate, left on the bourbon chunks and didn't add more as it was progressing nicely.
- Cold crashed and kegged, FG: 1022 was high, ABV 8.5%
- People freaking loved this beer, will make again for sure.

Author:

Bomar

Boil Size: 17.98 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2.25

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: 10/12/2022 1:14 AM

Notes:

Author:

DSmith3527

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.95 psi

Creation Date: 3/24/2022 3:12 PM

Notes: Grain bill double crushed

Author:

EricM

Boil Size: 10.2 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/21/2021 12:24 AM

Notes:

Author:

Shaka

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

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: 4/23/2020 1:36 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 2.8

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: 6/6/2019 5:57 PM

Notes:

Author:

bainluke@yahoo.com

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2019 7:44 AM

Notes:

Author:

Boil Size: 13.4 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2018 9:19 PM

Notes:

Author:

DevinJ

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2018 3:58 PM

Notes: halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

Author:

twistygizzard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2018 12:11 AM

Notes:

Author:

BamaBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2014 2:04 PM

Notes:

Author:

Keith M.

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

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: 10/15/2017 11:37 PM

Notes:

Author:

Geof3010

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2017 1:13 AM

Notes:

Author:

Reeder

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

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: 9/22/2016 11:34 PM

Notes:

Author:

Killinaskully Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

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: 8/22/2016 4:18 PM

Notes: Note: This recipe is for a 6 gallon batch, with 5 gallons intended to remain after hop loss.
To make this Pliny the Elder clone, mash grains at 151-152°F (66-67°C) for an hour or until starch conversion is complete. Mash out at 170°F (77°C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose and bring to a boil.

Add hops as indicated in the recipe.

After a 90 minute boil, chill wort to 67°F (19°C) and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well.

Ferment at 67°F (19°C) until fermentation activity subsides, then rack to secondary.

Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg.

Author:

afblue

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.33

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: 4/12/2016 6:24 PM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

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: 9/24/2015 4:54 AM

Notes:

Author:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

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: 7/9/2015 2:36 PM

Notes:

Author:

todd_carolina

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 82 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 6/3/2015 9:56 PM

Notes: OG: 1.083
FG: 1.006

Pitch yeast at 64F and slowly rise to 82F over course of 1 week

I used turbinado because it was on hand but one should use a cane or beet sugar with very little color.