Homebrew Beer Recipes | Page 336 | Browse 320,000+ at Brewer's Friend

Author:

henrik.h.karlsen@gmail.com

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 3:27 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3.65

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: 10/11/2023 11:17 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: whirlfloc

Priming Amount: 1.0

Creation Date: 2/11/2015 2:24 AM

Notes: leave grain fairly course (1.0 - 1.5 crush)add Pilsner DME until OG reached if low.

Author:

BEERngineer

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 4/21/2015 4:19 AM

Notes: My Notes:
I didnt quite like this one at first (week 2-3), finding it a bit too roasty bitter, but it matured beautifully. The roasty bitterness smoothed out, and it is becoming a beautiful beer(week 5).

Day 100, this beer is absolutely lovely. So silky and easy to drink. It definitely benefits from low carbonation levels.

Author:

emsroth

Boil Size: 6.75 Gallons

Boil Time: 105

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.66

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: 10/30/2017 4:30 PM

Notes:

Author:

GoodDuck

Boil Size: 28 Litres

Boil Time: 240

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 8:51 AM

Notes: On brew day...

Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.

Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.

Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L

Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).

Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.

age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)

age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling

When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees

Once carbonated condition at cellar temperature for several months

Author:

Finkle Brook Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 77.4

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 12:51 AM

Notes: Steep three juniper branch ends (6inches, no berries) at no higher than 176*F over night. Use this water in the mash.

Use beech smoked malt.

I picked this recipe up while traveling around Norway. My host and fellow homebrewer, said that this is probably the most authentic Norwegian style ale that is still produced. Inspiration for this recipe came from Voss Brewery, Norway.

Author:

Brewing Bard

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/19/2011 9:39 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 61.2

Mash Thickness: 1.5

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: 11/7/2020 2:12 PM

Notes: Note I think that using corn brought my abv % to a 65% efficiency.

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 11/11/2015 10:50 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 1:50 PM

Notes: Double Hochkurz Decoction

Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style.

24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells)

13 brix & 6 gal into fermenter

PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin.

Added dry hops on 1/4/16

2nd Place - 2016 NHC Regional out of 32 entries

3rd Place - 2016 Great Northern Brew Ha Ha
http://www.greatnorthernbrewhaha.brewcomp.com/

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2017 6:25 PM

Notes:

Author:

Hammer Brewing Co.

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2017 6:30 AM

Notes: Crushed Campden tablet during heating of mash water.

Author:

callen625

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 1/8/2018 11:19 PM

Notes:

Author:

vbnr12

Boil Size: 7.9 Gallons

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2013 9:11 PM

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:

Logan932

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 6:55 AM

Notes: Really delicious Rosemary IPA, perfect with a roast lamb.

I normally dont bother with secondary, usually just throw in my dry hop addition about 3-4days into primary fermentation and let it do its thing for another 5 days.

make sure you thoroughly wash all of your rosemary, and even sanitize the dry hop addition for safety.

could also consider throwing in some lemon rind during fermentation or possibly even do it at flameout.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 68

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: 3/1/2018 4:08 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 10:58 PM

Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner