Homebrew Beer Recipes | Page 784 | Browse 315,000+ at Brewer's Friend

Author:

Coadinghaylor Creations

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 87

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: 10/19/2016 4:20 PM

Notes: 2016 Barley Wine from Coadinghaylor's. Hops courtesy of Joe Kostrubiak (Evansburg, PA). Fresh picked 10/20. Dried.

Author:

Maltose Falcons

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.092

Efficiency: 70

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: 8/31/2021 5:15 AM

Notes: Special Instructions / Notes:
heat a gallon of water to dissolve the sugar completely, do not boil. Mix all ingredients in a bucket or carboy with additional water to bring to 5 gallon total volume. Add the yeast and nutrient and let ferment.
After fermentation, rack to a bottling bucket, add the sorbistat, vodka and additional sugar to sweeten to taste. Bottle and cap. This will be a still lemonade with a kick you will not believe.

Author:

Craigerrr

Boil Size: 12.1 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 4:18 AM

Notes: Add 152ml (76ml per carboy) pure cranberry juice, and 8ml (4ml per carboy) pure vanilla extract at packaging

Author:

Sababa7

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

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: 11/29/2018 2:40 PM

Notes: Partigyle brew planning
Mash target: 18 liters of first runnings and 18 liters of (2nd + 3rd runnings.
A calculated 18L preboil batch of 1.060-1.065 OG batch, will be boiled, belgian candi sugar blonde added to boost OG as necessary. see Saaz and Hallertau hops schedule. fermented with trappist high gravity yeast

Second + Thrid extraction of 9+9L should yield a 1.030OG wort + elderflowers (50-100heads) added to the boil (10min). see lemon drop and northern brewer hop schedule. fermented with saison blend yeast

Author:

morti

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 28.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2017 7:10 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 4:35 AM

Notes:

Author:

swwright

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2013 2:53 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 2/3 C.

Creation Date: 2/10/2015 2:56 AM

Notes: Recipe from Fermentation Solutions

Original recipe calls for partial boil, but used a full boil ~6 gallons.

Brew Notes:
-maybe a tad more carbonation
-nice fruity nose (banana, clove?, funk)
-sweet, lingering, yeasty
-a tad darker than the style calls for (maybe due to extract method as opposed to all grain)

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 10:20 AM

Notes: - yeast starter of 1L to wake up yeast

- hop aroma and target 28 - 30 IBU no more no less
- use various yeast strains, try thing that fermejnt dry frist, but don't be afraid to true less attenuative yeasts. This is supposed to act like a yeast experimental brew.
- if FG due to yeast higher than 1.014 drop some crystal malts in favor of ESB malt
- Mash lower for less attenuative yeasts like WLP002.
- Should I use a 1.75 Qt/lb or stick to 1.25? - what is typical of british beers???
-**consider trying an open bucket fermentation, like on BTV episode 4 (consider fermenting slightly cooler if open) - for an open ferment, use wy1275 or wy1335 and use in swamp cooler style for temp control and cheese cloth***
-CONSIDER mashing for 90 mins instead of 60 to increase attenuation (still at 153/54)
- Mashing thin appears to induce a stronger malt profile?
-Ferment for 1 week to 2 weeks, then bottle, no longer than 2 weeks to prevent clean up, consider performing a D-rest, then reducing to cellar temps of 55F for conditioning phase after primary is over.
- Perhaps use Wy1968 as a baseline of open vs closed, then explore other strains?
- Does using sugar help the ester profile by "artificially" darkening the wort? Ie, using higher kilned malts may slightly inhibit ester production??? *answers* = Dunno? experiment with dark grains vs. dark sugars.
- Pitch proper amount of yeast, so moderate starter, and aerate the beer well to encourage healthy fermentation.
- Maintain final temp (whatever i choose like 63F) until FG is reached, and stir up yeast if attenuation is under. Once FG reached crash cool to 45F then rack to secondary and condition for another week at 55F? or lower?
- "Just a word of warning: If you really are planning on bottling this batch, I would make sure your final gravity is low enough to ensure the yeast don't reactivate once in the bottle. This yeast is notorious for going dormant in the fermenter only to 'wake up' after bottling, eating both the priming sugar and residual sugars in the beer; producing an over-carbonated, cidery taste. I've seen this happen soo many times, both in my own beers and while judging. For that reason, I rarely bottle carbonate beer fermented with this yeast. If I absolutely have to do it, I will crash cool the beer to near freezing as to flocc as much of the yeast out and then bottle using some US-05/champagne yeast. It doesn't always happen, but just be aware that it might."
- "It's all about fermentation control. Start with healthy yeast, aerate well, and don't let your fermentation temps fluctuate. Pitch below fermentation temperature, let rise to 68F for most of the fermentation, give it a good d-rest at 70F for a few days, then crash cool before kegging/bottling. All this should not take more than 2 weeks; and you'll still have a clean, flavorful beer."
- consider priming with fresh wort, or DME to avoid cidery flavors from 1968/002 or any of the other brittish yeasts*
- Pitch low (63F) then free rise to 68F till half ferm, then drop to 63F till FG then crash cool and rack to secondary, then raise to cellar??? 55f?? or bottle? or condition at 43F?
- once 1/5 to 1/4 to FG crash cool to 43F for 2 days followed by raising to 50F to cellar for min 2 weeks followed by chilling beer to -1 and hold for 1 week (to chill proof for bottling - but is filtered and flash pasteurized) so maybe got to FG to crash cool.
- also to note, the fullers beer is parti gyled, so there is no sparge which leads to fuller malt expression.
- fullers parti gyle method is to run the liquid off until they've reach their target volume, then divert to a second kettle for the other wort??
-oxidative flavor is present, but subdued. How to achieve it???
-

-------Yeasts of interest--------------
-Wyeast 1318 - London Ale 3 (boddingtons)
-WLP002 - English Ale (fullers)
-Wyeast 1275 - Thames Valley Ale (Brakspear/Wychwood?)
-Wyeast 1335 - British Ale 2 (adnams?)
-Wyeast 1469 - West Yorkshire Ale (Timothy Taylor) (use larger starter?)
-Wyeast 1187/WLP005 Ringwood Ale (Pripps - complex fermentation - read up)
-WLP037 Yorkshire Square (Samuel Smith's - seasonal)
WLP026 Premium Bitter (Marston's - known for paler beers - also needs long bottle conditioning time)
-WLP004/Wyeast 1084 Irish Ale (Guinness - not super interested, use last)

Author:

10-7 Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

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: 10/24/2015 2:08 AM

Notes: Two pouches of yeast...brewing this weekend 11/1/15 for the first time. Update...12/15/15....wow this turned out great...it's a keeper...good mouth feel..slightly sweet but still enough bitterness...and very small hint of vanilla...perfect.

Author:

Radek

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 5:01 PM

Notes:

Author:

pinkfloyd4ever

Boil Size: 3.25 Gallons

Boil Time: 15

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 3:57 PM

Notes:

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 2.5

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: 2/13/2015 4:02 PM

Notes:

Author:

Dave K.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 2:45 PM

Notes:

Author:

randylahey

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 6:50 AM

Notes: Brew Date: Jan 27, 2015
BRIX 13.0 on 22L post boil wort
Brewhouse efficiency 82%
set aside 6L of total 30L starting volume for a quick sparge into bag sitting on a colander)
Brix of this second running was 5-6
squeezed bag well
Pre boil 27L (lost 3L to grain)
OG: 1.053

100% of wort into fermenter (screwed up whirlpooling and didnt' wait for clearage)
pitched 500mL starter (started 24hrs before at 70F, crashed for 4 hours at 4C, dumped off top liquid)
Fermenting at 63-68 (immersed in ice bath)
When adding priming sugar, the volume may be topped up to 6 gallons. Boil priming sugar in 2L water. Brings ABV in line to around 5%

DAY 5:
Transferred to secondary (primary in a bucket) and BRIX was 6.1. Great floral smell, light yellow colour, and tasted ok. 13-6.1 is about ABV 6%. Safale 05 consistently giving high attenuation.

Lost 1L to trub in primary.

Day 8 crystal clear and she's bottled. Outta beer, what can i do?

Day 10 Tasting. Nice floral, fruity smell and a faint honey taste to it. A bit of priming sugar when gone will sharpen up the taste.

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: N/A

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: 11/16/2014 10:53 PM

Notes: Pale Ale Clear Choice

Author:

Darby Gene the Brewing Queen

Boil Size: 7 Gallons

Boil Time: 20

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

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: 5/23/2019 4:32 AM

Notes: Pitched lactobacillus first for two days, then kolsch with cherries and more salt at 1 million cells/mL/P.

Some issues with temperature control and stuck grain from a new system.

OG 1.055

This made a great beer! I made it for a party and everyone seemed to really enjoy it! It was quite low ABV and not a strong sour, so it made for a good day-in-the-sun beer.

Author:

DavidSpencer

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 2/26/2020 7:34 PM

Notes: Add 50g orange peel at 15 minute boil

This is a great Wheat Beer of a classic taste.

I had contemplated adding 1kg apricot puree or something similar to secondary, based on what I had seen in replicating beers like Kronnenberg Blanc (wife's favourite) but held off and it was still "fruity" to her liking.

The flavour is likely the result of Safale T-58. A "spicy, peppery, banana" type wheat beer yeast.

Author:

Nebula Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 11/26/2020 5:34 PM

Notes: Brewed on October 19, 2019.

Author:

lester1965

Boil Size: 13 Gallons

Boil Time: 65

Boil Gravity: 1.043

Efficiency: 75

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: 8/3/2014 4:16 PM

Notes: