Homebrew Beer Recipes | Page 835 | Browse 305,000+ at Brewer's Friend

Author:

Steve da Sleeve

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: Keg with 9.95 PSI

Creation Date: 11/28/2013 1:11 PM

Notes: Mash 152, collected 8 gallons, preboil gravity 11.7 brix - 1.045, spot on. OG 13.2 brix, 1.052, collected 7.25ish gallons. Transfered 5.75, pitched a little warm at 74 f.

Kegged with 1 oz Citra cones

This is the perfect beer to compliment the big hoppy beers I usually brew - malty, slightly sweet, easy drinking. The pale chocolate malts adds just a hint of roast and complexity (and makes it a pretty color!)

Author:

Thebeernicorn

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.176

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/17/2019 5:44 PM

Notes: 2.5 oz coconut flakes
lime tincture to late fermentation (zest of 1 lime)

Actual OG: 1.080

8/8: 1.020

Author:

Michael_biab

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.075

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2018 6:27 PM

Notes: For yeast starter, there are two options. Most manageable involves 3 steps from 1L (4 oz DME), 2L (7 oz), and 4L (15 oz) for 810B cells on 630B req'd assuming 100% viability.

A big bold beer that was an experiment in getting the Rye to cut through, and it was very successful! Has a spicy flavor that many have described when tasting a rye beer. Will definitely be brewing again once the supply runs low. Slightly cloudy due to dry hopping but color is copper-orange with a nice long lasting head.

I entered this beer into the Alternative Grain/Experimental category (barleywine base beer) at the 2018 Ohio State Fair Homebrew competition (BJCP Sponsored). Results: Scored 4th in category. Judges felt it needed more late hop and aroma hop additions to cut through the Rye and to make it consistent with an American barleywine.

Author:

Backcrack

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 8:40 PM

Notes: Last brewed on 12/12/2020

Author:

criggilyk

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/6/2016 3:29 PM

Notes:

Author:

jdalbeck

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 2:08 PM

Notes: Here I'm just trying to use up all the hops that I got for free recently, along with the various small amounts of base grains that I have lying around, so that I can go restock.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5,5 sukker/l

Creation Date: 2/6/2016 1:32 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Author:

Brew

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 12:37 PM

Notes:

Author:

Corey Townsley

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 77

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 6:19 PM

Notes:

Author:

Magnussen

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 66

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: 7/5/2015 11:05 PM

Notes: Gjæringstemperatur 18-22 grader C.
Karbonering på 20 grader 2 uker.
Bruker Ca 10,6 gram sukker per liter øl. 8,6 gram sukker per liter øl gikk fint på boks/fat.
(Anbefalt videre "kondisjonering" ved 15 grader C i 2-4 uker.)

Alkoholstyrken bør da ligge på ca. 5,5%. Bitterheten på slike hveteøl skal være lav, bare 18 EBU.)

(Gjæringstemp på weissbier burde være 15ºC og det samme med kondisjoneringen. Alternativt f.eks 17ºC og kondisjonering 13ºC

Author:

maskpiece

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2015 11:34 AM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 12:58 PM

Notes:

Author:

hines57

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 1:47 PM

Notes: This is one of the best Brews I have ever made. Notes on Sour Mash: Steam sterilized pot for sour mashing by boiling 1 inch of RO in it for 15min with lid on then dumping out the RO before adding mash. Fruit in the secondary is optional. If adding fruit add in pectinase directly to fruit while chopping in food processor or in secondary.

Author:

SirMontalbon

Boil Size: 8 Gallons

Boil Time: 30

Boil Gravity: 1.055

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: 3/15/2015 8:10 PM

Notes: March 15, 2015
Split batch into two 5.5gal batches. Using new thermowells and heating blankets for first time to keep top and bottom beers at same temp during fermentation. Both set to 20C, ferm chamber set to 15C, but changed to 13C after about 3 days, as this seems a better target temp.

Top OG = 1.044
Bototom OG = 1.042

March 26, 2015
Moved top beer to secondary glass carboy.
Top FG = 1.006 ABV = 4.99%

March 27, 2015
Moved bottom beer to secondary glass carboy.
Top FG = 1.006 ABV = 4.73%

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.017

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: 1/6/2015 11:30 PM

Notes:

Author:

buzzerj

Boil Size: 4 Gallons

Boil Time: 60

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: 3/24/2013 12:35 AM

Notes: Optionally add 0.75 lbs. Honey at flameout with stirring. OG will rise by 6 to 8 points.

Author:

skatonic

Boil Size: 3 Gallons

Boil Time: 60

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: 8/9/2014 1:28 PM

Notes:

Author:

torgeir.nes

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2013 8:09 AM

Notes:

Author:

Largebrew17

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 9/11/2015 4:23 PM

Notes:

Author:

The ChickenWing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2017 7:49 PM

Notes: Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=164