Homebrew Beer Recipes | Page 282 | Browse 325,000+ at Brewer's Friend

Author:

Speedwell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 4:24 AM

Notes:

Author:

BarbarianBrewer

Boil Size: 8.82 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: turbinado

Priming Amount: 0.6 oz

Creation Date: 4/17/2021 2:59 PM

Notes: Taken from David Heath's YouTube Channel https://www.youtube.com/watch?v=psfYrLCg6kE

* The golden syrup definitely adds a butterscotch/caramel flavor.
Stir syrup into hot water before adding to BK at 10 minutes

Yeast Options:
- WYeast 1968 London ESB
- White Labs WLP013 London Ale
- Fermentis S04
- Lallemand London ESB
- Imperial Yeast A09 Pub (on BF meeting Josh said he heard this is what Fullers uses)

Water: Target sulfate:Chloride ratio of 2:1
Note from April 2021 session suggests a 3:1 ratio for more hop bitterness.

Author:

RapTom

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 13.4

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 7:44 AM

Notes:

Author:

cha99jab

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Keg

Priming Amount: 20L

Creation Date: 6/15/2015 3:15 PM

Notes: Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins).

Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5.

OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA...

Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste.

Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary.

Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?).

Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 1:49 PM

Notes:

Author:

briank

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 59 ° F

Priming Method: Corn Sugar

Priming Amount: .75 cp

Creation Date: 1/2/2014 5:56 PM

Notes:

Author:

Percent42

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: 1.33

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: 1/8/2015 7:20 PM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 12:03 PM

Notes: Notes from Mad Fermenterist: Recipe Specifics
--------------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes

Grain
-------
66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt

Hops
------
1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
--------
Zest from 3 Lemons in Fermentor

Yeast
-------
Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs

Water Profile
-----------------
Profile: Washington, DC

Mash Schedule
-----------------
Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)

Notes
-------
7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.

Brewed 7/27/14

Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.

Partigyle batch sparge.

Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.

Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).

Sitting at ~75F ambient after two-three days to ensure complete fermentation.

9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).

9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons

Author:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 5:35 AM

Notes:

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 12:34 PM

Notes:

Author:

Maike9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Cane Sugar

Priming Amount: 5oz

Creation Date: 6/23/2017 1:30 AM

Notes: https://beerrecipes.org/Recipe/3025/magic-hat-9-clone-1-1.html

Author:

jaredfrank

Boil Size: 7.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2018 2:48 PM

Notes: Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 9:09 AM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2013 5:40 PM

Notes: Pitch 66. Begin fermentation 68-70 hold for 3 days, ramp up to mid 70's until gravity reaches 1.012@ 60deg.

Transfer to secondary and pitch Brett/Bugs once gravity reaches 1.012 @ 62deg.

Hold temperature between 62-64 for approximately 30 days.

Author:

AHarper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 86.5 g

Creation Date: 2/1/2022 8:22 PM

Notes: This is somewhat complex but it - the original - is one of my favourite commercial beers. I HOPE this works out as I have yet to brew it but it follows other similar clones of the same beer. I tried to balance strength, maltyness and colour with enough bitterness to make it work.

Author:

Shenfield Shed

Boil Size: 32.27 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/4/2023 6:50 PM

Notes: 7 days at 18 deg @ 15 psi

7 days at 2 deg at 10psi

Author:

jehbrewer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 2:09 PM

Notes: - Add corn sugar to boil, not in mash

- Days 1-8 Primary (monitor and increase if necessary)
- Days 9-15 Secondary - add dry hops batch 1
- Days 16-22 add dry hops batch 2
- Day 23-24 Cold crash
- Day 25 Rack to bright keg and add whole leaf hops if desired

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 9:28 PM

Notes: First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 4/26/2017 11:19 PM

Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher

14 days primary, then bottle / keg @ ~2.4 vol Co2

Author:

Aussie.Dave

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2019 3:55 PM

Notes: Using the "co-pitching" method as outlined here: homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176

Salt, coriander, lime zest last 10 min of boil.
3 good sized jalapenos (seeds removed) last 10 minute boil, roasted & soaked in vodka overnight before.
Co-pitched yeast with 4 x capsules Swanson's L. plantarum.
3 more jalapenos (seeds removed, unroasted) day 5 fermenter.
The hops is added once beer in fermenter reaches the desired sourness (by taste, I don't have PH meter). This stops any further souring.

This was the best beer I've brewed so far (12 brews).