Homebrew Beer Recipes | Page 570 | Browse 305,000+ at Brewer's Friend

Author:

z_brew_guy

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2016 9:12 PM

Notes:

Author:

prospero

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 12.9 oz

Creation Date: 9/10/2021 2:48 PM

Notes: Roast 1-lb organic pecans until aromatics are released; grind coarsely and add to mash. *

Use light or medium unsulphured molasses at 5-minutes left at the end of the boil. Do not use blackstrap. Approximate usage 0.5lbs or 2/3 cups of molasses.

Scrape interior of (1-2) Grade B Madagascar Vanilla bean into bottom of secondary fermentation vessel and rack beer on top of vanilla for 7-14 days or until desired flavor is achieved.

* Pecan Prep
Pecans are oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them. Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them. Repeat this process as many times as necessary.

Alternate: Use 4oz. of Brewer's Best Pecan All-natural flavoring

Author:

JFCoppola

Boil Size: 7.4 Gallons

Boil Time: 80

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 4.1 oz

Creation Date: 3/16/2021 11:32 PM

Notes:

Author:

Ferdaze

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.25

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: 5/24/2020 10:29 PM

Notes: For the dry hops the half ounce should be cryogenic hops.

Bring wort down to 147 degrees add the 0 minute hops and let rest for 10 minutes.

Author:

Jon Meuzelaar

Boil Size: 6.74 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 10/2/2019 3:35 PM

Notes: From NCbeernut's recipe on HomebrewTalk forums Top 100. Updated a little for higher gravity and IBUs.

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

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: 7/19/2016 12:48 PM

Notes:

Author:

MingHuei

Boil Size: 2200 Litres

Boil Time: 60

Boil Gravity: 9.7

Efficiency: 65

Mash Thickness: 3.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 12:36 PM

Notes:

Author:

grod31

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 12:56 AM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 58

Mash Thickness: 1

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: 6/12/2016 5:50 PM

Notes: 12.5 lbs Maris Otter Thomas Fawcett UK 2.5 L
0.65 lbs Carastan Light Bairds UK 17.5 L

Brewed on 1/23/2017
SG 1.048, OG 1.052 60 min boil, 40 F day 8% evaporation ( low temp boil)
Used WLP001Cal Ale and WLP007 Dry English yeast blend second pitch, Best of both worlds clean WLP001 and good Flocculant english( thick 2/3 cup of yeast, not really slurry, English is solid chunks)

2/13/2017 Dry hopped. FG was 1.011.
2/28/2017 Bottled. Got lazy and Dry hopped for 15 days! Tasted pretty good flat before bottling. Most hops I every added to the boil and dry hop. 6 hop varieties used. Firm bittering taste and lots of tasty flavor and aroma hop coming out of the bottling bucket

Author:

Mellow Fellow

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 10/14/2015 11:57 PM

Notes:

Author:

Willie P

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2013 3:55 PM

Notes:

Author:

enrique

Boil Size: 1.75 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2

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: 3/10/2017 2:50 PM

Notes:

Author:

mystikhybrid

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

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: 5/26/2017 6:53 PM

Notes: You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water (per 5 gallons):
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Author:

akgal12

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 4

Creation Date: 11/23/2017 2:56 PM

Notes: Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar.

Author:

Freetime000

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 1.10oz

Creation Date: 1/19/2018 10:13 PM

Notes: Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.

I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)

If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.

Author:

Botefuhr Brew House

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

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: 12/25/2018 3:04 PM

Notes: Yeast is a built up harvest from Sierra Nevada Pale Ale
Tap Water + Campden

Mash Recirced, Pump + Brewers Edge

Author:

JUAN LOPEZ

Boil Size: 48 Litres

Boil Time: 75

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 3

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: 8/20/2015 10:20 PM

Notes: Procedimiento

Maceración a 65 por 60 min. Mash Out 76 C 20 min. Lavado de grano a 76 C por 15 min.

Fermentación por 7 días a 18 C. Segunda Fermentación y Dry Hopping por 14 días a 18 C Madurar por 1 semana a 2 C

Author:

SpencerG11

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 4:07 PM

Notes: Russian imperial 6-20-15
21 lbs marris otter
Hit 164F quickly before running strike water into mash tun with grain in it
First runnings were 26P (1.110) after 90 min mash at 149-152
Batch sparge with 2.7 gal of water
1.106 OG
Took gravity reading on 7/12 was 1.028. Switched out blow off tube for airlock, purged head space with new C02 tank
Took gravity reading on 11/6 and FG was down to 1.013. Roughly 12.2% beer