Homebrew Beer Recipes | Page 735 | Browse 305,000+ at Brewer's Friend

Author:

Patrick Byrne

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch

Priming Amount: 72g

Creation Date: 2/19/2016 6:34 PM

Notes: Mighty Duck! is an attempt at an extract Kwak clone.

Aiming to produce 40x330ml bottles from this brew so I need at least 13.2l available at bottling time. I'd need an estimated 15-16l going in to the primary fermenter.

Actually got 17l going in to the primary, topped up a little, to 18.5l, to bring the OG down from 1.078 to 1.070.

If I'd left the OG at 1.078 and fermentation ends at the anticipated 1.016 then the ABV would be 8.14% - closer to Kwak's actual 8.4%.

FG reading is 1.010 giving an ABV of 7.88%

Moved 15.5l to a secondary FV after primary completed. Is clearing nicely after the first week.

Bottled 46 x 330ml bottles from the secondary. Very little sediment and a good, clear, beer going in to the bottles.

Beer at bottling was sitting at 11C hence the lower volume of brewing sugar (corn sugar) than I'd normally expect for a target CO2 volume of 2.2.

1st photo is Kwak on the left, Mighty Duck on the right after 1 week in the secondary. Has the banana hit you get from Kwak.

The flavour development in the bottle has been interesting.

For the first month of bottle conditioning I tasted a bottle at week 1 and 2 and the banana flavour was reducing with bitterness increasing. I waiting until it had a full month in the bottle before tasting again and it was the same change - even less banana and more bitterness.

Zero carbonation at the end of month 1.

Waiting until month 2 and a big change - banana flavour is starting to re-appear and that rich Belgian Dubbel flavour is starting to appear. The bitterness has almost completely dissipated.

End of month 2 and the carbonation is starting to appear, a good hiss when the bottle opens but overall carbonation is light.

The beer is almost completely clear now too.

Now waiting for month 3...

Author:

brewmaniac

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2013 9:44 PM

Notes: Will use slurry from previously harvested yeast.
Primary fermentation will be 10 days.
Secondary fermentation will be for 14 days.
Brown sugar syrup will be added on day three of primary fermentation.
Cold crash for 3 days then add gelatin and cold crash an additional 3 days.
I usually do ten bottles immediately after primary fermentation and keg the remaining 5 gallons after secondary fermentation.

Author:

Nosybear

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 7.7 oz

Creation Date: 11/19/2019 1:57 AM

Notes:

Author:

8^bit Homebrew

Boil Size: 44.4 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 9/3/2019 3:30 AM

Notes: # Recipe
Malt profile
https://blog.kegoutlet.com/brewing-a-white-stout-the-recipe/
Hops from batch 18, porter
https://www.brewersfriend.com/homebrew/brewsession/291483
Additives compromise between above and https://beerandbrewing.com/considering-the-white-stout/

I wanted 100g ea of cocao nibs and coffee, but ran out of the former.

Author:

Craigerrr

Boil Size: 7.85 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

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: 10/16/2018 3:06 AM

Notes: I call this one Weihnachtsbier which is Christmas Beer in German. You will be delighted with the results of this recipe. resist temptations to throw in more honey in than the recipe says. Too much honey will make the beer too dry and more alcohol forward than it needs to be. I made the one last year with 1028 but had to switch to Nottingham because 1028 wasn't available anywhere. Make sure you use a blow off with this yeast. It's takes a while to get ramped up but when it does look out. The finished product seemed a little alcohol forward but after conditioning in the keg for a couple of days it already started mellowing out and you could get more of the maltiness coming through. Great Holiday beer. Cheers !

Author:

Bob L

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 10:50 PM

Notes: Gold metal in 9 c IBU OPEN

6 wks @ 35 f

Author:

GMCbris

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 35

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: 7/31/2017 6:35 AM

Notes: Recipe created with ideas in a thread about Montheiths American Pale Ale .

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 10

Boil Gravity: 1.088

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: 7/9/2017 7:04 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: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 10:26 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:

BergterMantelli

Boil Size: 67.5 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 3:02 AM

Notes: Malte Caramunich III = Chateau Crystal
Malte Caramunich II = CAra Gold
Dark Wheat = wheat crystal

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 11:06 PM

Notes:

Author:

Snortmus123

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 10:19 PM

Notes:

Author:

moynistan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 4:41 AM

Notes:

Author:

Zak Stamps

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.009

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Maple Syrup

Priming Amount: N/A

Creation Date: 7/3/2015 7:06 AM

Notes:

Author:

GriffinG3

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 12:56 PM

Notes:

Author:

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 4:08 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 60

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: 5/14/2015 5:33 AM

Notes: from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin

Author:

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 9:37 AM

Notes:

Author:

Solli

Boil Size: 28.5 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2013 9:32 AM

Notes: http://www.brewdog.com/product/hardcore-IPA
http://norbrygg.no/forum/index.php/topic,12230.0.html

Author:

JohnnyLevasseur

Boil Size: 5.2 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 3:01 AM

Notes:

January 11, 2020 - 5pm

Diced 2# ginger and blended then put into muslin bag. Zested 5 limes and extracted juice and put in 2 0z vodka.

Pre boiled 3 gallons in robobrew and 4 gallons in sparge water heater.

Added crushed campden tablet in boiled water

Turn off heat and dumped 5 tsp yeast nutrient and sugars, Stirred and then added lime mixture.

Let steep for 30 min while sanitizing fast fermenter.

Topped of wort to get to 5.5 gallons from storage heater.

Chilled wort to 77 degrees then transferred to fermenter.

Oxygenated manually for 80 seconds.

Pitched 2 pack S-04

Dropped in blue Tilt.

OG 1.055

Jan 18, 2020 - Added 4.6 oz diced crystallized ginger in 2 cups boiling water then transferred to fast fermenter. SG 1.0

Jan 27, 2020 - SG 1.001 - dumped trub ball.

Jan 28, 2020 - Transfered to fermonster, purged with c02 and began cold crashing to 36 degrees

Jan 29, 2020 - 1pm - Added Gelatin

Feb 1, 2020 4 pm - FG 1.001 - 7.08% ABV
Added 1 cup dextrose to 2 cups boiled/cooled water and drop in fermonster. Stored lightly and transfered to keg, purged with Co2. Set to 30 PSI for 2 days and should be ready.

Feb 15, 2020 - 1130 am - Made a reduction with 2 oz diced crystallized ginger and 1/2 cup dextrose, cooled, filtered through cheese clothe then dumped into keg.

Looking insanely clear.