Homebrew Beer Recipes | Page 200 | Browse 310,000+ at Brewer's Friend

Author:

HejRup

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 12:39 PM

Notes: Brewdog Hardcore IPA No.37, explicit imperial ale, dec.2009

final: 18Plato, 8%ABV, 120IBU, 40EBC

3rd place (69points + Bronze Hop cone) at Biela Vrana, Kosice, Slovakia in Category 36: Back to BrewDog roots - Hardcore IPA (Custom Style)

Author:

Cuds01

Boil Size: 29.97 Litres

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/20/2018 10:44 PM

Notes: TOTAL WATER NEEDED - 32.42 Liters
STRIKE WATER TEMP - 70 degrees Celsius
PREBOIL WORT - 29.97 Liters
POST BOIL WORT - 24.45 Liters
INTO FERMENTER - 23 Liters

Pirate life Mosaic is 7% ABV and 58 IBU

Pirate Life Uses Pale 2 row and Carapils and obviously Mosaic.

Tried no sparge method with this brew and still achieved 75% efficiency which is equal to when I sparge. Just stirred the mash a few times.

ABV & IBU were spot on, Beer tastes so close to the PL.
Belgian malt was used as that's all i could get from brew shop at the time but worked well.

Colour was so close to the PL.

You could dry hop more, however it was high in hop flavor and aroma. Will definitely make this many more times to come!!

Author:

Mybuddypete

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 63

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2018 8:01 PM

Notes: Hops low boiled for 30 minutes in 1qt water and added to mash half way through.

No sparge.

Pitched yeast at 100F let drop as fermentation started a couple hours later. Very aggressive fermentation for almost three days.

Kegged 7 days later. CRAZY high attenuation FG:1.002 96%

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 12:26 AM

Notes: MASH SCHEDULE:

- Dough-in @ 95F with 98.4F water, hold for 45 min (phytic acid rest to help prep mash pH)
- Increase to 113F with boiling water, hold for 20 min (beta-glucan/protein rest)
- Increase to 152F with boiling water, hold for 55-60 min (main infusion/sacch rest)
- Collect 3.5 gallons in first runnings, sparge to collect 3 more

So, here we are. Making a bourbon-barrel fermented black gose... I don't think either of us is sure exactly what's going to happen, but that's part of the fun. Here's the breakdown:

We want to make a gose. This style of light-bodied, tart and funky spiced ale is pretty en-vogue right now. However, being us, we can't just do it the normal way. It's go hard or go home. So, we're going to brew a gose with 10.5% midnight wheat malt and alderwood smoked salt (y'know, cuz it's gonna be a black gose...), throw it in our bourbon barrel (which has previously aged Damnation Alley bourbon, our imperial stout and our English old ale), pitch a lactobacillus starter into it, wait a week then pitch Kölsch yeast, then probably wait a pretty long time to see what happens to it. We are doing this primarily to infect this barrel once and for all, and figure an insanely outlandish, reach-exceeding-our-grasp recipe will guarantee both that and potentially yield an interesting beer. If the beer doesn't come out palatable, then we'll at least learn something or another about sour beers and barrel-based primary fermentation. I'll keep this page updated with our trials and tribulations.

7/24/15: The experiment begins (and oh, does it begin). Making a starter consisting of steeped acidulated malt, flour and dextrose. Already pretty bizarre, but we're hoping to just grow a small lacto culture from our single vial of White Labs L. delbrueckii (WLP677).

7/24/15: - 11:50 PM: Just washed our barrel out with boiling water in preparation for filling it with wort and a lacto culture tomorrow night. Smells amazing still, but definitely a little buggy already. We had been considering this for a while, honestly. We've heard tell that a bourbon barrel will really only be able to age a beer to provide the usual woody, tannic and spirit-like characteristics for 2-3 uses before getting sour and bizarre... thus, we're pretty much prepping it for future sours right now.

7/25/15: Brew day. Everything's going fine, actually. We collected a lot but it's pretty weak, so we'll boil it down to get a more concentrated wort.

8/15/15: Just to update a bit... we went with the original plan on 7/25/15 after brewing to throw this directly into the barrel and add the previously-mentioned lacto starter we made. Additionally, however, we pitched ~65 mL of Omega Labs lactobacillus blend after throwing the other ~35 mL into a small batch of blueberry hefeweizen. Last week (a week after pitching the lacto blend and the Kölsch yeast, mind you), we tasted this monster and it's already pretty damn sour. However, it also hasn't really fermented much. Considering we only hit 1.042 for our OG (already a couple points off) and the Kölsch yeast seemingly barely did anything, likely due to the pH of the barrel's contents being too low (2.5-3.5) for fermentation to truly get underway, we may have our first "stuck" fermentation, cuz the sample we took, though awesome tasting, was about 1.020. Doesn't really matter cuz we can always throw some Brett in. I think it'll still come out awesome, but it needs time and TLC. We were asking for issues with this idea though, so it's fine.

8/29/15: It's been a couple weeks since tasting this and checking hydrometer readings. Last time we checked, this guy was actually, really fermenting, though pretty slow. Even though we believe the yeast we pitched has been all but completely halted by the low pH of the barrel's current contents, it seems lacto has been slowly chipping away at the complex dextrins and other sugars hanging out in there, as the hydrometer revealed us to actually have a then-current gravity of ~1.020. Checked again today with another 8 oz sample and we are progressing, this time with around 1.014. It's slow going, but at this point we actually have a very tasty, complex dark sour beer that presents a lot of challenging flavor components and which has a well-rounded body to boot. In terms of ABV, we are hovering somewhere around 4%, which is actually pretty solid. Changed the blowoff assembly to an airlock and sipping on the sample as I type. As I mentioned, it's very complex. In the nose I get notes of bourbon and sherry, cocoa, oak, vanilla and an intense tangy funk note, not unlike something like Boulevard's Love Child sours (which are also BBA darker sours, incidentally). The wine-like notes also linger on the tongue, though the finish is sharply sour, salty and surprisingly very dry considering there's still a decent amount of residual sugar. I think we'll probably bottle this one pretty soon, honestly. We're trying to strike a balance between taking 8 ounce samples to check gravity every few weeks and just cutting our (volume) losses and collecting what we can, bottling it and enjoying it. Besides, we're both itching to do something insane with Brett in the barrel, so that's even more reason to get this wonderful little science project out of there and into our beer fridge. Until next time.

9/18/15: We bottled this last week, using Lalvin champagne yeast to hopefully carbonate it nicely given the main yeast in the barrel probably gave up when it was added to such a low pH environment. It's somewhat carbonated in only a week which is good, but the most important thing is...

IT'S FUCKING AWESOME.

Holy shit, this is basically everything we wanted it to be, and pretty much all of the notes, nuances and flavors come together amazingly. It's smoky, salty, sour, malty, roasty, coffee-forward, tannic and bourbon-laced with an absolutely insane acid profile. Super good. Insanely pumped.

Author:

BenMyton

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 6:50 PM

Notes:

Author:

Two Dogs Rampent

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 6:17 PM

Notes:

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

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: 4/15/2016 3:02 PM

Notes:

Author:

HopYourFaceOff

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2014 9:14 PM

Notes: Prime with 3tbs of maple syrup dissolved in 1/3 cup of bourbon when bottling.

Author:

Stevenjay1576

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/29/2019 2:50 AM

Notes:

Author:

BlueKard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2015 3:49 PM

Notes: BIAB adaptation (with some tweaking) of Lil' Sparky's Nut Brown ale:

http://www.homebrewtalk.com/showthread.php?t=30187

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 7:43 AM

Notes: ONLY MANAGED TO GET 19 LITRES IN THE FERMENTER AND OG ONLY 1.044

Author:

Steven Walker

Boil Size: 465 Gallons

Boil Time: 75

Boil Gravity: 15.8

Efficiency: 82.5

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2018 10:58 PM

Notes:

Author:

theodorekenn

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 81

Mash Thickness: 2.1

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: 5/30/2017 4:38 PM

Notes:

Author:

Roget

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 9/28/2015 7:24 PM

Notes: pulsed grain in food processor - not much difference to Efficiency.
Reduced to 60% & added 500g DME.
FG 1.013 after 9days & 13days

Conditioned to 2.0 CO2
117g Dextrose for 25L

Author:

Jstep

Boil Size: 6 Gallons

Boil Time: 240

Boil Gravity: 1.08

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2017 2:22 AM

Notes: Tap water filtered using carbon filter. Added 2ml lactic acid to hit 5.25pH. Added grains at 130F and let heat up to 154F. Mashed for 30 at 154F.

BK is 3.5 gallons. Mashed in using 2.5gal and then sparged to 3gal. Boiled and then topped off fermenter to 2-2.5gal or until OG was 1.045

Author:

mraether@blackfoot.net

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 ounces

Creation Date: 3/19/2012 6:51 PM

Notes: 9/26/22 - Brewed. Placed strike water in tun first to avoid dough balls, stir grain in in about 4 batches. Heated strike water to 172; got mash temp of 151. Mashed for 70 minutes to get full starch conversion. Got 5.5 gallons in kettle; 5 gallons in fermenter, but included a lot of trube. Next time pour cooled wort through strainer to catch some of the trube like I did before going to full grain. Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Took a OG reading - 152. Left cascade hops in kettle while cooling. Yeast used was harvested and reenergized from last batch.
10/2/22 - Racked to secondary. Sample confirmed it'll be awesome.
10/2/22 - Brewed 2nd batch. Forgot to bring grains up from downstairs refer. Strike water 202 degrees; grains were 45. Gave a mash temp of 152. Placed water in tun b/f adding grain to minimize dough balls, but got stuck sparge on 1st running. Might be better to add grains to tun first, then add water. Yeast was reused Safale 05. Regarding that stuck sparge - I think I tried to drain the first running too fast. As before, Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Boiled for one minute then left in kettle during wort chilling.
10/23/22 - Brewed 3rd batch.
11/1/22 - Racked 3rd batch.
10/30/22 - Brewed 4th batch. Fermenting in storeroom, about 66 degrees. This recipe reflects some changes from batch 3: heated 3 gal strike water to 179; got mash temp of 154-55; grains at room temp. Went with 10 lbs Pilsen malt as it's sold in 5 lb. bags. Normally would be 9 lbs for this recipe, but didn't want to save the 1 lb. 5 gal sparge water at 180, drained off got about 5.5 gal; reduced to about 5 gal in fermenter.
2/15/22 - Rebrewed. Stayed with 9 lbs pilsen, saved 1 lb for whenever. Based on the OG I think I should have added it. Note: added 6 oz acid malt instead of 4 oz as before; trying to bring down the pH. pH still too high; 5.0 to 5.8 depending on where I test; gives me an average of 5.4.. OG: 1.47 per refractometer. Pitched yeast at 75 degrees, ferm temp in room 67 degrees.

Author:

Julien Huxley

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 4:02 PM

Notes: This is a scaled down version of a soured saison I brewed. The initial batch was 11 gallons brewed in 10/2013. It aged with dregs from Cantillon, Jolly Pumpkin and Orval until 04/2015 at which point I pulled a gallon and let it age on half a pound of elderberries. The Cantillon lambic-like character really came out after 60 days on fruit so I bottled it. This beer won bronze in the sour category of the MontreAler's Ale and Lager Throwdown (MALT) in Nov 2015.

Author:

Dead Rabbit Brewing Co

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.032

Efficiency: 71

Mash Thickness: 3.9

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: 12/22/2013 11:39 PM

Notes:

Author:

ZoltanSimon

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3

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: 12/4/2015 5:26 PM

Notes: Total mash water needed 22.7
Strike water volume 9.9
Remaining sparge water volume 12.8
Grain absorption losses -3.3
Amount going into kettle 19.4
Boil off losses -2
Kettle dead space -2
Hops absorption losses -0.4
Amount going into fermentor 15