Homebrew Beer Recipes | Page 339 | Browse 315,000+ at Brewer's Friend

Author:

Brewer's Friend Blog

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 6/14/2021 7:47 PM

Notes: Begin fermentation at 65F, ramp up over ten days to 80F.

Carbonate highly.

Author:

Dougie Orr

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: brewing sugar in keg

Priming Amount: half teaspoon per pint

Creation Date: 7/2/2016 5:49 PM

Notes: Landlord with Elderflowers - lots

Yeast starter in 2 pints of water with spray malt for 27 hours

OG 1043
FG 1005

Into fermenter Sun 03/07/2016
Into bottles & barrel Sun 10/07/2016

Author:

hamje

Boil Size: 5.72 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: 9/18/2012 8:38 PM

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:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2019 8:13 PM

Notes: Boil the ginger for the last 10 minutes then steep for 30. Inside of a hop spider bag.

Author:

Iliff Avenue Brewhouse

Boil Size: 6.43 Gallons

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/13/2018 6:30 PM

Notes: 12.3 additional IBU from kettle additions during hop stand

Author:

Carey B

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2

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: 7/6/2016 1:58 PM

Notes:

Author:

t96_grh@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2015 3:11 AM

Notes:

Author:

Holkedalen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4.5 g/l

Creation Date: 9/23/2014 8:39 AM

Notes: Gjæring 18 grader i 14 døgn
Cold Crash 0 grader

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Batch

Priming Amount: 4 oz

Creation Date: 2/18/2015 4:02 AM

Notes:

Author:

BrewerJohn

Boil Size: 7 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: Dextrose

Priming Amount: 3/4 cup

Creation Date: 1/30/2012 8:30 AM

Notes: 15 min left in the boil add honey.

Author:

Amateur Zymology

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: DME

Priming Amount: 100g

Creation Date: 3/17/2014 6:07 PM

Notes: 1 Vial of The Yeast Bay Saison/Brettanoymces Blend

This blend combines on of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.

Temperature: 66-72°F
Attenuation: 80%+
Flocculation: Medium-Low

1L 80g DME shaken starter.

Both the yeast blend and the hop create a citrus flavour.

Author:

steinmb

Boil Size: 13.8 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2014 12:19 PM

Notes: The WLP300 generate quite a lot of banana flavor if you do not watch the fermenting temperature. This yeast fermentation is pretty wild and so if you only measure the room temperature when you ferment, try at least to keep the room temperature down to about 15ºC when it peaks out. Go ahead and increase it to 17 after about 4-5 days allowing the beer to dry out.

Author:

Umoyk

Boil Size: 10.5 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 4/9/2013 12:15 PM

Notes:

Author:

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 5/28/2021 8:54 PM

Notes:

Author:

rgrosholz

Boil Size: 8.2 Gallons

Boil Time: 90

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: CO2

Priming Amount: 5lb

Creation Date: 5/28/2012 6:03 PM

Notes: Starter = 1 C Pale DME, 2qt H2O
Primary 8 days @55
Diacetyl rest 2 days@ 65
Racked, dry hopped,crashed cooled @372 days

Author:

Umoyk

Boil Size: 8.6 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose + fresh yeast

Priming Amount: N/A

Creation Date: 9/17/2013 12:02 PM

Notes: A part of the first wort is caramelised.
Nutrient is added.

Yeast needs to be very fresh.
The wort is thoroughly oxygenated before pitching and again after 12 hours.

Pitch at 18°C and keep it below 20°C until fermentation is complete.

1-2 weeks in primary, 6-8 weeks in secondary.

Bottled with fresh yeast

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 1:41 PM

Notes: This is an easy recipe to make a solid wort for a Gueuze/Lambic wort. The fun is to brew this every year. The Belgian sour mix from White Labs will do a good job getting the flavors For the style picked. Each home brewers home will create its own "house character". Once you add this to your brewing schedule you will look forward to brewing this beer every year.
A fifteenth minute boil is all you need to sanitize the wort and get some IBU's into the wort. It is the aging the beer that will challenge you!
Maltodextrin will be food for the bugs after the fermentable sugars are gone.

Author:

Switz007

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 8/27/2013 6:03 AM

Notes: Brewed in honor of the true light of my life, my incredible bride. Thank you for supporting my brewing obsession! I love ya baby!

Tasting notes:

Ok, so the beer is all carbed up and Chilled. I ended up using the zest and juice of 6 limes after reading this - > https://byo.com/stories/issue/item/1589-what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer the BYO article that said to use 10 limes for a 5 gallon batch. This was a mistake.

First of all the beer is WAY too limey. I was hoping for "*beer with a hint of lime*" and ended up with "*lime flavor with a hint of beer*."
If I did it again, I'd go with the zest and juice of 3 *MAYBE* 4 limes if they're small.

Second of all the 1/2 lb of crystal 20 in the recipe is too much. I was going for just a slight hint of Malt character to balance the lime but it ended up being close to the color of an IPA! Not to mention that it's not as crisp as I was hoping for.

Using the WLP001 was one thing that definitely was the right choice. Because of the crazy active fermentation, it finished with 6.69%ABV and the higher alcohol at least helps cut at least a little of the residual Malt character, without tasting hot or phenolic. Such a great yeast.

If I were to brew this again, I'd probably just leave out all the crystal and go with a straight 50/50 - two row/wheat malt grain bill and only add the juice and zest of 3 limes at kegging.