Homebrew Beer Recipes | Page 308 | Browse 310,000+ at Brewer's Friend

Author:

Lionheart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force carb

Priming Amount: 30 psi 2.5 days

Creation Date: 8/28/2012 7:53 PM

Notes: Great bananna clove flavor! A very drinkable brew.

4/29/14 next batch use Belgian Ardennes 3522

Author:

fusilliandrew

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 61

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: 10/19/2012 4:28 PM

Notes:

Author:

BARNHOUSE

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2013 1:39 AM

Notes: Step mash: 2.5 gallons at 132 to reach 122
Second step: 2.15 gallons at 200 to reach 150
Sparge with 4.9 gallons at 170
Make starter with 4 oz DME (2 cups water)
Step up starter with 6 oz DME (4 cups water)

Author:

joetothemo

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 9:03 PM

Notes:

Author:

tonik

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 8/7/2015 11:20 PM

Notes:

Author:

Beer Boars

Boil Size: 26.07 Litres

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 75

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: 9/25/2017 5:10 PM

Notes:

Author:

Ølbrygger

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 10:01 PM

Notes:

Author:

hamje

Boil Size: 6.25 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: milk sugar

Priming Amount: 4oz

Creation Date: 3/31/2012 5:44 PM

Notes: 8oz of lactose altogether -- duped in recipe for accurate final ABV.

4oz in Primary, 4 oz for priming. If we decide to force carb, this latter lactose may be better suited being added with the vanilla beans.

Vanilla beans to be added 2 degrees Plato before final gravity, or at final gravity if necessary. Remove before bottling/kegging.

YEAST: 68 optimal, raise to 75 during last half of fermentation is possible.

Author:

robotsinmyhead

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 1:32 PM

Notes: This is a work-in-progress Burn'em Coconoats clone.

Burn'em is using Maris Otter, Toasted Oats, Victory, and Honey Malt, from what I gather.

Hops profile is a total shot in the dark with what I have on-hand. Yeast is also a guess.

Author:

AndyBlackwood

Boil Size: 9.41 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: corn sugar

Priming Amount: to taste

Creation Date: 3/10/2014 4:15 AM

Notes:

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 8:33 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Author:

KnotCurser

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 11/9/2012 10:02 PM

Notes: Used washed/reclaimed yeast from a previous batch of pale ale.

Author:

Beer Worker

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 3:27 PM

Notes:

Author:

Dhors

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.1

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: 8/20/2018 2:38 PM

Notes: Add Blackberries to secondary fermenter as you rack the beer. This should help prevent contamination from the blackberries as they will have possible yeast/bacteria on them. I suggest freezing the blackberries beforehand for better juice extraction. If possible wash them before this to reduce any bacteria/yeast that may be present. spraying the fruit with properly diluted star san may also aid in this prevention. Note that contamination in a fruit beer is always a possibility, we will just try and minimize that risk as much as possible.

Author:

Dai Kide

Boil Size: 18 Litres

Boil Time: 40

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 97.8 g

Creation Date: 1/20/2020 3:21 PM

Notes: My 2.0 version is way hoppier tasting and smelling thanks to the double dry hop. Well balanced with hops and malts and a nicer aroma and taste. The body is less IPA and more pale ale now.

Lactic Acid added to Primary to counter rise in pH from dry hop.

Author:

Djcobbley

Boil Size: 13.2 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/14/2020 9:13 PM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 2:30 PM

Notes: "Dry bean" with 1 oz whole bean coffee for one day before bottling.

Author:

Ulfrpsion

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

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: 2/5/2015 8:21 PM

Notes: Crystal 40L - <15% - Adds toffee and caramel flavor.
Flaked Oats - <30% - Adds a creamy mouthfeel.
Carapils - <5% - Adds body and head retention.
Ashburne Mild - <50% - Adds a golden color.
Golden Promise - <100% - Base malt for extra sweetness.
Maris Otter - < 100% - Base malt for nutty sweetness.

For 3-5 days, add 4 oz of Molasses and 4 oz of Maple Syrup.
2 Vanilla beans, pulped and left to sit in grain alcohol for 2 days. Pour entire mixture into beer. Let stand for 5-7 days.
1lb. Lactose for sweet milky flavor. Lean heavier than usual on this.

Author:

mightytieton

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 1/18/2014 8:33 AM

Notes:

Author:

4Gs Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

Mash Thickness: 1.25

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: 10/4/2016 8:25 PM

Notes: Added 3 cut up vanilla beans to primary after fermentation for 7 days, crashed, and kegged.