Homebrew Beer Recipes | Page 180 | Browse 315,000+ at Brewer's Friend

Author:

Mugrulez

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.8 oz

Creation Date: 4/28/2015 1:11 AM

Notes: Pitching Temperature 66/67

Add the ginger root and bitter orange peel

Author:

ebboT

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 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: 6/15/2019 4:08 PM

Notes:

Author:

Sante Winery

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 12/30/2012 9:11 PM

Notes: Secondary w/ 2 whole vanilla beans takes place for 1-3 months in a 15 gallon french oak barrel that previously held puerto rican rum.
Finished at 1.012 gravity.
Pulled 5g from the barrel after 10 days and kegged. Chocolatey and rich. Viscous. Yummy. Will blend Salvavida stout into the barrel to fill the barrel.

Author:

Grumblebunny

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.166

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2014 2:45 AM

Notes: An English style barleywine with a German influence.

- Make a 2 liter 2-step starter culture of the yeast at least 48 hours prior to starting. Cold crash the first starter and decant after 24 hours. Then make the second step, cold crash and decant. Bring the yeast slurry up to room temperature before pitching.
- Ferment until final gravity is achieved
- Transfer to your secondary fermentation vessel
- Condition in the secondary for 1-2 months
- Bottle and allow to condition for 6-12 months

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/24/2012 6:45 PM

Notes:

Author:

GrangeHill

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 3:02 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: 2/10/2012 9:23 PM

Notes: .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda

OG: 1.054, efficiency of only 58%

Author:

StrayDogBrew

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/12/2017 6:54 PM

Notes: Original recipe designed to brew Allagash Curieux clone, following steps outlined in HomeBrewTalk.com forum (thread 250654 by 1Mainebrew).

Official recipe subsequently published in BYO December 2020, p 55.

Hops: Saaz AA 2.4%.
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU 30 +/-.
Primary 30 days @ 68 F. Sealed container, leave on yeast cake.

OAK
3 oz Med or Med+ oak cubes. Soak in Jim Beam bourbon for 30 days. Decant the bourbon at 15 days and add fresh.

CURIEUX
At 30 days, rack to secondary.
Measure FG.
Add bourbon-soaked cubes (but not the bourbon).
Secondary for 3-12 months @ cool temp, depending on taste.
Add 0.25 to 1 cup of JB bourbon during secondary, depending on taste.

SafAle T-58 Ale Dry Yeast
Wyeast 3522 Belgian Ardennes Yeast

Author:

The Brew Mentor

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

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: 7/8/2012 12:36 PM

Notes: Splitting batch and pitching 05 on 1 and Nottingham on the other. Both rehydrated.
Over shot my water on this batch so I ended up boiling for 2 hours.
City water with 2 tsp. Gypsum, .5 tsp Calc Cloride and .5 tsp. Epsom added to all water up front.
I'll update the attenuation when it finishes, but it should be high.
I'll also be dry hopping this, but want to see how much aroma I get with the last 2 aroma additions that were added when the wort was chilled to 150° and then whirlpooled for 30 min.

Author:

juliana

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2016 4:57 PM

Notes:

Author:

SchuBrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 4:18 PM

Notes: I ended up adding 1lb of hibiscus dried flowers in the secondary with this beer

Mixed with a simple GOSE this one GOLD in Florida as a Contempary GOSE

Author:

Meghicks

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn syrup

Priming Amount: 3.5 oz

Creation Date: 10/31/2017 12:30 AM

Notes: Ferment for 3 weeks before bottling
Let bottles set for 1 week for carbonation

Author:

Porterbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 5:53 PM

Notes:

Author:

John Baker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/17/2015 10:20 PM

Notes:

Author:

S0rceress0

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 4/1/2015 6:51 PM

Notes: To make this a 9% watermelon ale, add 1 pound of wheat DME to the recipe.

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 6/23/2012 5:31 PM

Notes:

Author:

Blackmuse

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 82

Mash Thickness: 1.75

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: 3/15/2020 1:53 PM

Notes: IMPORTANT NOTE!
Water and sparge water will be maple tree sap. OG is expected to be higher - possibly 1.062.

Maple Syrup (ours was home made from our own trees) should be added to the secondary and given at least another 4-5 days to finish fermenting. This does dry the beer out some.

- The beer came out great! Certainly a big beer though - probably over 7% with the added maple syrup
- we were at 6.3% having just used the maple sap as water!
- I am sure it will eventually drop clear at some point but I doubt it will stay in the keg long enough -

Author:

Milk The Funk

Boil Size: 5.8 Gallons

Boil Time: 15

Boil Gravity: 1.045

Efficiency: 75

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: 12/31/2018 8:05 PM

Notes: Optional: add fruit/juice or dry hops.

The original recipe post from MTF:

1052 OG 6% ish ABV 3 SRM 0 IBU

3 lb Briess Golden Light DME 3 lb Briess Wheat DME 4 oz Maltodextrin

2 goodbelly shots / 1 32oz carton 1 pack Belle Saison 500ml starter of Brett - Your choice *Optional: Bottle dregs

15 minute boil. Chill to 70*f. Pitch goodbelly, sacch, and brett. Wait 2-4 weeks. Package.

*Optional - Add fruit/juice/dry hops

Author:

petusrocs

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

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: 8/25/2015 10:01 PM

Notes:

Author:

Mean Face Brewing

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 1:33 PM

Notes: Brewday notes:
- Used 3 smack packs of Wyeast for each carrboy
- Hit 149.7 vs 152 target mash
- Hit 1.053 vs. 1.054 expected
- 9.75 gallons made it into 2 separate 6.5 gallon carboys. Expected 10 gallons.
- Chilled wort down to 46F before pitching yeast
- Started fermentation at 50F for day 1 (fermentation was noticeably going within 24 hours) and held for 12 days, then did 2 a day diacetyl rest at 55F
- Hit 1.008 vs. 1.013 target final gravity
- Started lagering and right away put chest freezer at 50F when wort was 55-56F, lowered to 47F next day, then brought down a few degrees a day until 33F and held for a total of 4 weeks lager schedule

DS 11.19 Edits: Lowered primary grains to 13 lbs pils, 4 lbs munich to hold OG down. Increased boil size to 13 gal to permit excess boil off. Adjusted water to include 5g each of gypsum and SoCl to increase hardness of water (balanced). Consider alternate yeast 2124.

Recipe resource: https://byo.com/mead/item/560-dortmund-export-style-profile