Homebrew Beer Recipes | Page 358 | Browse 320,000+ at Brewer's Friend

Author:

TampaTony

Boil Size: 134 Gallons

Boil Time: 90

Boil Gravity: 1.008

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2014 2:10 PM

Notes: To reduce the vegetal flavor you can sub 35ml of hop extract for the 7 oz Columbus bittering addition.

Do a 1.5L yeast starter and step up to a 3L yeast starter to get the desired pitching rate. Oxygenate 90 seconds with pure O2. 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 cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.

Author:

WagRow brewing

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 12/3/2016 4:13 PM

Notes:

Author:

prospero

Boil Size: 6.87 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 4.2 oz

Creation Date: 2/3/2023 4:07 PM

Notes: 5.4 mash pH
4.6-4.9 post-boil pH for haze stability
2:1 Chloride to Sulfate ratio (some sources say opposite like 1:3 chloride:sulfate ratio for Tree House)
Dry-hop at day ~2 (2-3' Plato from terminal gravity)
Dry-hop at day 5 (stable gravity)
Used Cryo to reduce loss to hop absorption

Added extra whirlpool & extra dry hop and 8.4%

S-04 or WLP007 can be used as alternate

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:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 5:42 PM

Notes: Based on http://www.northernbrewer.com/smashing-pumpkin-ale-extract-kit

8/20 Brew Day
Mashed in 2.5G @154F for 1 hour: grains, pumpkin puree
Sparged mash grains with 1/2 G of water into brewpot

Brought to boil, added 1st bottle of LME and DME, hops

Boiled 45 minutes, added late addition malt extract

Boiled 15 minutes. At flameout added spice.

Added approx 3G of cold water to bring to 5.5 G. Cooled to 76F.
OG 1.056 @70F.

8/21 - pitched yeast.

8/28 - racked to secondary. SG 1.012 @70F

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2016 7:13 AM

Notes: Brewed 12/17/16. Strike water was 169F and hit right at about 152/153. Only recirculated a half gallon because of this. Sparge went well and nothing stuck was able to get full volume without cutting as it didn't fall below 2 brix, got close though. Kettle efficiency was 82% which is a little lower than expected. Hit everything on the nose including the gravity. Temp cooling went faster due to low OG I believe but still need to look into a different temp cooling method to quicken things up. Pitching temp stabilized at 63F. 12/18 temp was about 62F so I cooled to 61F. 12/19 and 12/20 temp was sitting at about 62F the whole day. 12/21 I put a heater into the beer and kicket it up to 68F. Out of the swamp bath on 12/26/16. 1/5/17 I transferred the beer into the keg and added the flavor grapefruit compound from Amoretti. Attenuation was a little lower than expected but that is ok, looking for something sweeter anyways. I went with 4oz of the compound. Directions said 1/2 - 1% concentration and 4oz was about 1/2%. Bottled on 1/9/16 and carbed to about 2.9 volumes. Won an award in the BAM World Cup of Beer

Author:

jessiepagan3

Boil Size: 8.73 Gallons

Boil Time: 120

Boil Gravity: 1.126

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3.5

Creation Date: 6/9/2016 6:04 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

Jeremiah White

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Keg

Priming Amount: 5 gallons

Creation Date: 8/12/2016 8:04 PM

Notes: Cold crash 1 day, do not fine with gelatin. Add Sugar 10 min before end of Boil. Do not use filters for the hops and pitch first dry hops 2 days into active fermentation for Biotransformation. Dry hops are added the day you cold crash. Don't pay attention to the IBU count, it's way off.

Author:

mcurtis431

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 1:27 PM

Notes: Yeast - 1L Starter

Fermentation:

14 days at 65
3 days at 72
3 days cold crash

Author:

DevinJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2018 3:09 PM

Notes: made 1L starter with two dry s-04 packets

OG 1.072
FH 1.010

Cold steeped 2 oz coarse crushed beans for ~7 hrs
Added sack of cold steep coffee to new sack of 1.5 oz of coarse crushed beans, added liquid and all beans to keg for around 30 mins and then pulled beans out

Author:

DocD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/22/2019 4:45 PM

Notes: This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system.

DocD

44 (30-52) 0-20 min.
Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes.
-Deactivated at 50C

52 (50-55) 20 min.
Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ...
Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning.
-Deactivated at 66C/72C

58 (55-60) rare step
Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts.
-Deactivated at 60C

63 (60-65) 20-40 min.
Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils.
Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer.
Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort.
-Deactivated at 72C

72 (68-72) 35 min.
Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars.
Low for light all fermentable - 69.
Higher for full body unfermentable - 72 (increasing deactivation of Beta)
-Deactivated at 79C

Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction.

SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70
Single Malt @ Single Temp & Single Hop

Copy paste from web in Fahrenheit for non SI folks:
* Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.
* Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.
* Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.
* Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.
* Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.
* Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

Author:

rolandblais

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 5/6/2020 9:38 PM

Notes: http://austinhomebrew.com/assets/images/RCPPDF/03117.pdf

Author:

Drifted88

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.04

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: 9/30/2021 12:55 AM

Notes: Late Saaz addition can be boil or whirlpool.

Sparge to reach Pre-boil volume.

Add second Lactic Acid addition at end of whirlpool to bring PH down to 3.6.

Author:

Terrell

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/9/2021 8:51 PM

Notes:

Author:

Shiny Head Brewer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2014 9:05 PM

Notes: 2 pk 2ltr starter

Author:

yoweli

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 4/25/2015 3:41 PM

Notes:

Author:

Holkedalen

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: Sukker 6g/l

Creation Date: 10/7/2014 5:58 PM

Notes: Gjæring 14 dager på 16 grader C

Author:

Gulating Tromsø

Boil Size: 31.25 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 10:02 AM

Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.

Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.

Avkjøles til 25 grader før overføring til gjæringskar.

Anbefalt gjæringstempratur 18 grader

Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

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: 12/30/2017 4:19 AM

Notes:

Author:

mdeboard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

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: 12/16/2013 1:24 AM

Notes: 1400ml starter

2 mins of O2 in wort prior to pitching

The oak is optional but I think it enhances the vanilla beans.

Add oak/vanilla beans to secondary 7-14 days.

The amount of bourbon used is up to you. Start off at 1 cup and work your way up. 1.75 cups is the sweet spot for me.

The bourbon doesn't have to be Evan Williams. Use what you like.