Homebrew Beer Recipes | Page 646 | Browse 325,000+ at Brewer's Friend

Author:

guco

Boil Size: 8 Litres

Boil Time: N/A

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: 3.65

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: 6/11/2022 10:52 AM

Notes:

Author:

josephwilson86

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.2

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: 3/28/2016 4:41 AM

Notes: The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it.

The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be.

I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some.

Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine.

I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold.

I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...

Author:

JaimeB

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 120g

Creation Date: 9/28/2017 10:02 AM

Notes:

Author:

junior3ao

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2017 5:02 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.65

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: 12/18/2023 1:08 AM

Notes: Total water require 30 Litres

1. Heat 20 Litres to 67 degrees
2. Add Grain , temp to 65 degrees
3. Set timer to 60 min, after 60 mins raise temp to 75 degrees to 10 mins
4. remove Grain and sparge with 10 litres of 70 degree water
5. Raise temp to boil , skim as required
6. Once boil is rolling begin Hops
7. 25 Gm Hallertau Blanc Hops for 60 Mins ,set timer for 30 Mins
8. 25 gm Hallertau Blanc hops for 30 Mins , settimer for 20 Mins
9. 25 Gm Sazz Hops and whirlfloc tab add , set timer for 10 mins
10. At completion, remove hop bags, Urn off
11. Transfer to 20 Litre Cube fill and push air out, ensure cap seals well, allow to cool in cube for pasturisation.

12. Ferment in sterile fermenter at 12 degrees for 12 days , then raise to 15 degrees for 2 days.
Cold crash to 2 degrees for 4 days, transfer to keg , age for at least 7 days.
Enjoy

Author:

Dai Kide

Boil Size: 18 Litres

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 116.1 g

Creation Date: 9/16/2021 12:42 PM

Notes:

Author:

Brainstem Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/9/2021 1:31 AM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/18/2020 12:25 PM

Notes:

Author:

Bronc72

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 2:02 AM

Notes: Mash at 154 for 60 minutes

3 weeks at 65 degrees

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.75

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: 8/5/2018 12:07 AM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.15

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: 3/13/2018 4:46 PM

Notes: Step 1 - get yourself a 7qts of mango Goodbelly probiotic juice.

All grain, mash at 148F and sparge to get 50 gallons 1.045 wort. Traditional grist is a mix of pils and wheat, I like a 60-40 split, so about 5# pils and 3.5# white wheat malt.

Extract, use 5# DME for 5 gallons wort. I would probably do 3# pilsner or extra light, and 2# wheat DME.

Collect your wort in the kettle, and either do a short boil (5 minutes) or pasteurize at 170F for about 10 minutes. NO HOPS!

Chill wort to 90F. If you have food-grade lactic acid, adjust kettle pH to 4.4-4.7. This is to keep spoilage bacteria at bay while it sours, as added insurance if your sanitation isn't perfect, and to improve the foam on the final product. If you don't have a pH meter, add around 50ml (1.7oz) 88% lactic acid, maybe 100ml if your water is pretty hard. If you don't have lactic acid on hand, go for the 5 minute boil instead prior to chilling and don't worry about it.

If you want to kill the lacto, once the wort is at 90F, shake up your carton of Goodbelly and dump about half into the wort in the kettle. Seal it up as best you can, and put it aside for 18-24 hours. Don't worry about purging the headspace with CO2, it won't do any good. Let it cool to room temperature.

If you're going to keep the lacto alive, transfer it to your carboy once it's at 90F and add your Goodbelly. Airlock it and set it aside to cool to room temperature.

After 18 to 24 hours at room temperature, taste the soured wort. There should be no krausen, but the wort should be nice and cloudy. It should be sweet but with some tartness, like a lemonade. If you have a pH meter, take a measurement and see if the pH is 3.2-3.5. It should be.

If you left the wort in the kettle, go ahead and finish your boil, go for the full 60 minutes so you don't have any DMS. Chill to ale pitching temperatures, and pitch 18 packets of US-05. You'll need the extra cell count due to the low pH.

If you are not killing the lacto, just add your 18 packets US-05 to the carboy. Don't worry too much about headspace, as you won't get nearly as thick of a krausen with the low pH, but a blow-off tube is never a bad idea.

Fermentation is usually done within 10-14 days. Bottle or keg, it's nice at higher carb levels like 2.7-3.0 volumes.

For a traditional gose, I like 150g sea salt per 50 gallons. This gives you a subtle hint of salt, and you can always add more later. 150g coriander is traditional at flameout.

Author:

NateLuebbe

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 7/2/2012 11:28 PM

Notes:

Author:

wobdee

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2017 2:44 PM

Notes: Ferment at 48° for 5 days, lower temp to 46°, day 6 transfer to spund keg, ferment for another week. Lager 5 weeks at 32°

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2016 7:59 PM

Notes:

Author:

01steve

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/1/2015 3:03 PM

Notes: add 5oz acidulated malt and 1/2tsp of calcium chloride

step mash according to Gordon strong

Author:

buzzerj

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2013 10:08 PM

Notes: Going to brew this in a bag.

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

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: 7/22/2014 3:12 AM

Notes:

Author:

BxMxC Vegas

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 5 oz

Creation Date: 2/15/2014 2:32 PM

Notes:

Author:

iflah45

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2013 9:47 PM

Notes:

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2014 3:39 AM

Notes: