Homebrew Beer Recipes | Page 813 | Browse 315,000+ at Brewer's Friend

Author:

Solli

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: sugar

Priming Amount: N/A

Creation Date: 1/29/2014 9:12 AM

Notes:

Author:

Greg Akins

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/6/2011 10:49 AM

Notes: Sierra Nevada like Pale Ale

Author:

Gerald

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 11:23 PM

Notes:

Author:

masteb

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 75

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: 4/25/2015 1:28 PM

Notes: Used two packages Wyeast 1214 in Starter 24 hrs prior to fermentation; Belgian Candi Sugar-Amber/Brown is actually Date Sugar and this gets added, dissolved in one cup sterile water, after fermentation slows, not during the boil.

Author:

JMcNair

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 6:27 PM

Notes: Did the steeping of grains by 1 qt to 1lb if grains. Added grain and brought just to a boil and then covered and let sit. Brought 1 gal filtered water to near boil and added DME (6lbs at first, then 3more after getting closer to boil again). Took around 25 minutes of steeping before water was boiling. Poured 1 gal of water plus 1 qt that was saturating the grains and poured through grains 2x. Brought back to a boil and started the clock with the first hop addition (60min). Calypso 1oz to start. Citra 2oz at 45 and 30. Another shot of Calypso at 15. Added the sugar and irish moss at 10. Last hop add of German Hull Melon at 2 minutes.

To get the wort down, I tried to put in the sink with cold water (initial some ice). Once the water was warm, I refilled with cold. Did this for 15 min or so. Then to wort chiller and added 3 gal of almost frozen spring water.

Chilled to 67 and pitched yeast. OG was around 1.076. Lower than I wanted since I added .5gal too much water (than I intended)

Started 8:45 ended 11:45, all in.
Difficulty starting to ferment (3rd day). Moved to warmer room and shook it up and then it took off. Had to create a blow off system since it was foaming so much.

1 week transferred to secondary, no issue. FG was down to 1.010! Not sure how but the yeast apparently were hungry. THis puts the ABV closer to 8.5 and drops the IBU probably below 100.

Another week plus (11/30/15) bottled. Tasted as expected - Belgian round malty flavors, yeasty (very cloudy as well), but with a bit of bitterness all around. Not quite the 100 range bitterness, but that's probably due to the high malt flavors and the high ABV fire. Could be a good balance.

Used 5.5g of corn sugar for a slightly higher carbonation rate. Hoping for more of the seltzer-ish fine effervescence.

Should probably wait until after the new year to test and early Feb for release.....

Author:

James Kew

Boil Size: 1.5 Gallons

Boil Time: N/A

Boil Gravity: 1.098

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: 9/6/2016 5:30 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 13 psi CO2

Creation Date: 7/4/2016 6:27 PM

Notes: DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:
* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
* Once fermentation is complete, cold crash for 24 hours and then package.

Author:

Qystein

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 190.6 g

Creation Date: 8/10/2019 5:13 PM

Notes: Final PH at 5.1

Author:

maxwestman

Boil Size: 8.6 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2018 8:35 AM

Notes:

Author:

plank

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2017 2:48 PM

Notes: Used two packs of US-05 and fermented in keg. Fermentation never showed itself through the blowoff tube, so I threw a pack of US-04 in a week after brew day. Still no signs of fermentation. The cause of this was later determined to be a leak at the keg's lid.
Cold crashed in keg for five days, dumped yeast, then transferred to serving keg to carb for a week.
This first batch was very orangey, and the coriander seed didn't come through as much as I'd have thought. The extra yeast pitched didn't really seem to have an impact on flavor. All-around, a very tasty brew to have around in the fall.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2017 3:22 AM

Notes: Adjustsment to The Madfermentationist Recipe
Used WLP 644 Saccharomyces "Bruxellensis" Trois yeast instead of more traditional NEIPA Yeast London Ale III Wyeast 1318 or Thames Valley Yeast Wyeast 1275, GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast.
I used Golden Promise In place of American Two-row and added 1.5 % or 4 oz of Honey Malt to the Grist.
10.0 lbs of Simpsons Golden Promise (1.1 L)
3.3 lbs of Briess Flacked Brewers Oats
3.3 lbs of Weyermann CaraFoam Malt (1.5 L)
Brewed on 8/22/2017

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2017 1:22 PM

Notes:

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:

Rochambrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 57

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 3:02 AM

Notes:

Author:

newbrew72

Boil Size: 13.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/25/2015 7:13 PM

Notes:

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 5,5 g sukker/l

Creation Date: 9/19/2015 11:14 AM

Notes:

Author:

IconoclastBrewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 2:52 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/23/2013 10:48 PM

Notes: Mash 4.5gal with:
- 0.5 tsp CaCl2
- 0.5 tsp Epsom Salt
- 1 tsp Baking Soda

- Add Cacao Nibs in keg. Let condition for 1 week at room temp then chill.

Author:

jammin

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2014 1:15 AM

Notes:

Author:

Aley Ale

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 5/10/2014 4:39 PM

Notes: This beer hit 76-78 degrees for 2 days while in the fermenter. I kegged half of it after about a month in the fermenter and let the other half continue to ferment. Because initial keg was not fully fermented (1.018) the first bit was sweet and pretty cloudy. After a couple weeks in the keg it's cleared up and tastes great. I think the other half will taste much better since it will be fully attenuated. .....the other half never fully attenuated, looking back, I've realized that it's because I did about 2-3 brews using the BIAB method and that method causes fermentability issues because of the thin mash. Something to do with enzymes. I will brew this beer again but maybe simplify the grain bill.