Homebrew Beer Recipes | Page 212 | Browse 310,000+ at Brewer's Friend

Author:

mpenning13

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 7:52 PM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 68

Mash Thickness: 1.5

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: 12/28/2019 5:25 AM

Notes: Mash in at 154 to 156 degrees. Sparge at 168

Using Black Treacle instead of molasses, hence the naame. I will age on oak w brettanomyces to mimic traditional british old ale aging process

Author:

tidwellc87

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2018 10:56 PM

Notes: Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.

Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.

This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla.

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2014 10:46 PM

Notes: Use Conan Yeast

v1 review
This beer is smooth and amazing. Would brew again. The only negative is that it is a little more black than brown.

v2 notes:
going for a little less dark of a beer here.

v2 review:
this beer is good but I would bring back a little more of the dark coffee taste to it.

Author:

Lliam

Boil Size: 15.25 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

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: 11/2/2013 9:09 PM

Notes: Used both 090 & WLP 007 (Dry English Ale Yeast)

4 Gallons - WLP 090
4 Gallons - WLP 007
4 Gallons - half/half WLP 090 & WLP 007

This Recipe is based on Hop Burst recipe from Nov/Dec 2013 Zymurgy Magazine and is based on minimizing hop additions to a single (and small) bittering, a large 15 minute flavor addition, and a large aroma addition (dry hop)

Author:

DrummerJim

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 1:30 PM

Notes:

Author:

Petitte / Daniel / Niko

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4.5oz

Creation Date: 7/13/2012 5:16 PM

Notes: This is a smoked porter recipe from Stone Brewing in Escondido, CA that I duplicated from a brewing mag. Came out pretty tasty. For all grain just substitute LME with American 2-row and adjust accordingly.

Author:

Mitchj01

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 11.7

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 1:54 AM

Notes: Pitch at 48, allow to raise to 50. Diacetyl rest at 55 as fermentation slows. Lager at 35 for 2-3 months.

Author:

parker-hatchett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 6/8/2014 8:55 PM

Notes: BATCH 79, Brewed 6/8/14

173 perfect on mash charge temp. Yielded 154 in mash tun. Mashed 2 hrs.

Mash & sparge volumes: adj. sparge vol. down - yielded 6.75 gals. Perfect 5.0 gals in Primary

Honey added after boil, OG = 1.061

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 4/24/2015 3:03 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 4:44 AM

Notes: Add fruit puree as fermentation slows and condition for two weeks.

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 120

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 12:23 PM

Notes: biterness slightly high, I want to lager this beer. Styrian goldings' spiciness well accommodated by dubbel and quadrupel.

Should be not too dark, rather deep brown.
huge dark fruits, prunes, raisins, figs, dates, grapes. Slight oakiness.

Focus on the quality of candy sugar! Dark fruits come from there, only followed by caramel from malt.
Perhaps exchange some pale ale to lighten the color and accommodate more specialty malt.

Keep the grain bill simple, most of the color comes from caramelized sugar (but not burnt!). don't be afraid of long boil - 120-150 min to enrich in melanoidins.

Fermentation temp. Start at 14C, increase over 14 days to 25C. Secondary at 10C for 6weeks . Fill the south african rum barrel and age for 9 weeks. Bottle condition for 12 months.

Yielded 30L of wort at 1.084 before candy syrup addition. Efficiency 83%.

Notes after fermentation: After 15 days of primary d = 1.021. Secondary in the room at 16C. Yeast look very healthy.
after additional 10 days(17.10.2015), gravity still 1.021. Racked off to a glass carboy, brandy-oak wood added and 0.5g of potassium metabisulfite.
03.05.2016. Still sitting in the carboy with wood. D = 1.011 (check before bottling). pH 4.4. estimated 11%

Author:

Sancholives

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 49

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: 3/17/2015 3:37 AM

Notes:

Author:

Bakke Brygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 9:57 AM

Notes:

Author:

buzzerj

Boil Size: 5 Gallons

Boil Time: 90

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: 1/12/2014 3:36 PM

Notes:

Author:

J-Sap

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2017 9:33 PM

Notes:

Author:

Tom Boileau

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

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: 7/9/2017 12:43 PM

Notes:

Author:

Freetime000

Boil Size: 2.2 Gallons

Boil Time: 90

Boil Gravity: 1.014

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 1/11/2018 2:49 AM

Notes: IMPORTANT: Add honey at end of boil, flame out.

The whirlpool herbs (hop list) is a steep of no less than 10 mins or more added end of Boil.

I use a nylon mesh straining bag that I can add herbs to through out the process.

Ancient Notes:
This is a conversion of my Wee Heavy / Scotch Ale Braggot. Instead of Hops it's using more ancient traditional herbs. The Heather is considered for bittering while Meadowsweet is also commonly found in mead and ales.

You can add .10 Kent Golding Hops at 60 mins to get more modern bittering effect.

This is an experimental recipe! Built using tea tests. It may need tweaking to get the herbs flavors to show or maybe reduce them!

Optional: Remove Meadow Sweet for Heather only ale.
Optional: Dry hop with Heather after fermentation.
Optional: Skip Co2 phase because most likely ancient ales were flat :( I'll be carbonating.

Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.

Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

Do a Yeast starter using 6g of GoFerm and 5g Safale yeast early into brew so it has time to start.

Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.

The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. You may need to add more water as you go to keep in line. Use a dip stick to measure.

Author:

Boozy Mcboozerson

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.5

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: 5/17/2019 4:34 PM

Notes: https://www.homebrewtalk.com/forum/threads/block-15-sticky-hands-clone.645307/

Look near the bottom of the page for the most recent recipe by Anteater8