Homebrew Beer Recipes | Page 9845 | Browse 320,000+ at Brewer's Friend

Author:

Jeffbernays

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 53.1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2018 11:47 PM

Notes:

Author:

White OWL Brewing

Boil Size: 19.64 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.56 bar

Creation Date: 3/16/2025 8:03 PM

Notes:

Author:

starfox387

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 2/4/2025 12:01 AM

Notes:

Author:

jderekj7

Boil Size: 6.63 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 17.51 psi

Creation Date: 1/31/2025 5:51 PM

Notes:

Author:

Gmarg

Boil Size: 28.87 Litres

Boil Time: 45

Boil Gravity: 1.051

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2024 6:04 PM

Notes:

Author:

Andrew & Molly

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2023 9:18 PM

Notes:

Author:

Steelyace

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2021 4:47 AM

Notes: 3:1 chloride to sulfate

25 IBU 1.061-1.012 abv 6.4%

Author:

wmc0005

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/7/2020 10:07 PM

Notes: First try at a sour beer! Single temp infusion and no boil. No kettle sour, using Bootleg Biology blend of sacc, brett, and lactobacillus. Looking to age for at least 6 months and wanting to split the batch for other flavor additions. Raspberry, blackberry, satsuma (Randy?), and Harvest Roots kombucha could all be options.

Author:

Swanney

Boil Size: 11.4 Litres

Boil Time: 75

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2020 9:40 AM

Notes:

Author:

mjd857

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 1/2/2020 2:32 PM

Notes: Kinda based it off this from brulosophy.

http://brulosophy.com/2015/11/16/yeast-comparison-wlp400-belgian-wit-ale-vs-wlp410-belgian-wit-ii-ale/

Author:

Boil Size: 29 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 211.1 g

Creation Date: 8/20/2019 7:52 PM

Notes:

Author:

Houbrewdude

Boil Size: 7.5 Gallons

Boil Time: N/A

Boil Gravity: 1.057

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 7/9/2019 2:29 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

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: 1/26/2019 7:03 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2018 4:31 PM

Notes:

Author:

Thiagoneves

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2017 12:33 PM

Notes:

Author:

Pricelessbrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2020 12:11 PM

Notes:

Author:

Boil Size: 7.5 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2020 8:24 PM

Notes:

Author:

awildturtok

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2020 9:40 PM

Notes:

Author:

skifrench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 4.2

Creation Date: 10/17/2020 1:08 AM

Notes: ** 5-6 pounds pumpkin total is an estimate with about 3.5 lbs in mash and 2.5 pounds in secondary.

Roast pumpkin for about 1 hour at 350F flipping once. it should get a little more golden

Do not roast pumpkin if using canned pumpkin

BIAB Method:
MASH
Mash all loose grains and Pumpkin for 60 min. Strike temp 165, mash 155, sparge 170. Put Pumpkin in a SEPARATE DISPOSABLE MUSLIN BAG and add that to water first - this allows the grains to have better access to the water

- Mash 4.5 gal. Heat to 165. Add pumpkin then grains. Mash at 155 F for 60 minutes.
- Sparge pumpkin and grains with 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water.

Mash and sparge water should amount to about 6.5 gal for the boil

BOIL
60 min boil

bring wort to boil. should be approximately 6.5 gallons

add first hops at 60 min

add second hops at 20 min

add spices at 5 min (only 4.0 tsp cinamon and 3 tsp nutmeg the rest will be added will rum tincture)

cool wort

REHYDRATE YEAST (make starter if needed) or pitch yeast (2 packets)

RUM TINCTURE
cut in half and scrape 3 vanilla bean and add to glass with spiced rum (use a good rum. captain morgan private stock is very good. about 8 oz, but use as much as you want)
add 3 tsp cinnamon, 1 tsp nutmeg, and 1 tsp allspice.

PRIMARY (1 week)
let ferment in cool dark place
when primary finishes transfer to secondary

SECONDARY (2 weeks)
add brown sugar
add pumpkin (if roasting, roast 350F for 1 hr)
add vanilla-rum tincture and spiced rum

2020 NOTES
Pumpkin added to mash was 2lb 11oz fresh after roasting for 40 min at 350F and 15 oz can of pumpkin that was not roasted

I used 5 tsp cinnamon in the boil instead of 4 and I used 5 cloves. I also added 1 tsp of allspice

Added about 1/2 gal to top off to 5.5 gal

OG = 1.082
Brown Sugar OG= 1.092
FG=1.011
ABV= 10.6%

4.3 Gal in bottling bucket
used 4.3 oz corn sugar in 16 oz water for priming

2018 VERSION NOTES
Measured OG was 1.0924

transfered to secondary onto 2 lbs canned pumpkin, rum/spice tincture; at time of transfer gravity was 1.018-1.019 giving an ABV of 9.8% without accounting for the rum addition. tasted it at the transfer and it was really good. super super smooth - does not taste like a 10% beer.

Added 1lb of brown sugar to the secondary. That added about 0.01 to the OG making an effective OG of 1.1024.

12/12/2018 Let brown sugar and rum/spice tincture sit for two weeks. FG was 1.022. Giving ABV of 10.55%.

BOTTLING 1/18/2019
I used 3.7 oz of corn sugar dissolved in 16 oz of water for the priming solution. Goal is CO2 volume of about 2.4. Added 5+ grams of US 05 yeast proofed in warm water to the bottling bucket as well based on Northern Brewers recommendation.*

There was 4.6 gallons in the fermenter which made 4.0 gallons in the bottling bucket.

FG at time of bottling was 1.020. Giving approximate ABV of 10.82%

*add roughly 1/4 to 1/3 of a 12g packet of dry yeast, especially if the OG is above 1.060. CBC-1 is a great choice as well as US-05, you can also use Lalvin EC-1118 (my personal favorite for the price and hardiness) for this but you would want to use half the packet. The bottling yeast can be added to the bottling bucket at the same time as the priming solution. It does help to re-hydrate the yeast in a small amount of water 25-50 ml for 10 mins before adding to the beer but is not needed.

TASTING NOTES 2018-2019
very good beer
carbination was a little low. maybe increase by 10% next year
a little alcoholic but very very smooth for a 10+% beer
I may go a little lighter on the spices and ginger next year and up the rum and vanilla

I would also wonder what the beer is like without the pumpkin in the secondary. possibly add milk sugar to bring out some sweetness and creaminess and skip the pumpkin in the secondary.