Homebrew Beer Recipes | Page 668 | Browse 310,000+ at Brewer's Friend

Author:

Kirk McDerrick

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: CO2

Priming Amount: 15 PSI

Creation Date: 3/31/2013 2:23 AM

Notes: My all Mosaic hopped Pale Ale.
This makes a tasty pale ale with a nice zesty grapefruit kick upfront from the hops that then leaves with a light,but slightly spicy, after taste from the rye grain.Great summer time beer for us in the hot South !

Author:

Devo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.126

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 10:57 PM

Notes:

Author:

R Ussery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

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: 3/30/2015 6:56 PM

Notes:

Author:

Leonardo D.

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 7:34 PM

Notes:

Author:

dieWerner

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: sucrose

Priming Amount: 146.1 g

Creation Date: 6/9/2015 7:22 AM

Notes:

Author:

DrSherlock

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 22.7

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 1:14 AM

Notes: Water Gallons
Total mash water needed 18.4 gallons
Strike water volume at mash thickness of 1.1 qt/lb 12.87 gallons
Remaining sparge water volume 5.53 gallons

Author:

SirMoo

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 75

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: 8/21/2015 3:22 PM

Notes: Unlike many recipes that seem to be a collection of leftover malts and remainder hops this Barleywine is very specific in its ingredient list, exact weights and method. It is not a difficult recipe but it is time consuming to do properly. First, we're after an OG of 1.104 and an ABV of 11.03%. Here we go! Bring 6.5 gallons of water just to a boil and dissolve in 1 Tbsp of Five Star 5.2 Ph stabilizer. Preheat your mash tun with 1 gallon of boiling water and drain it after 10 minutes. Always add grain to water, not the reverse. Calculate the grain temp and volume for a mash conversion at 148F. The strike temp will likely be in the range of 160F-168F, (but you must calculate this exactly). Convert for 60 minutes at 148F. Now calculate a second step infusion temp for at 152F by adding 1.75 gallons for 30 minutes. Drain 6.0 - 6.25 gallons of wort. Your OG at this stage will be about 1.080 - 1.085. Remove 2 gallons to a smaller stainless pot and gently boil-off 33% of the volume leaving 1.33 gallons. This will caramelize the wort as wll as increase the OG. Pour the 1.33 gallons of caramelized wort back into the main boil. This will be a 60 minute boil. Bring main wort pot to a boil. After first heat break add 2 oz fresh Nugget hops to a hops bag and boil for 60 minutes. At the last 20 minutes of the boil add Irish Moss. At the last 7 minutes add the Cascade hops, (in a hops bag). At boils end remove hops and squeeze wort as much as possible with a sterile spoon/spatula. You should have approximately 4.25 gallons of high gravity wort, (very close to 1.104). Cool wort quickly down to 65F-70F via coil or chill plate. Oxygenate wort well for 60-90 seconds using an oxygen kit and wand. Now comes a very important part unlike many fermentation methods. Do not pitch yeast. You will pitch the 4.25 gallons onto a yeast cake of US-05 of a previous fermentation or prepared culture not more than 7 days old. US-05 will complement the Barleywine's character and final gravity. After 5 days oxygenate again and make a prepared cream of one packet (11 grams), of Nottingham yeast and pitch again. Let ferment in primary for 9 additional days then decant to glass or stainless for secondary fermentation for 6 weeks. Priming to bottles required additional considerations. First, bottling will require less priming sugar. Use about half what you normally use, (22g DME/gal or 12g Dextrose/gal). Also, when preparing the priming sugar, cool to 75F and add 15-20 grams, (2-3 Tbsp), of live krausening yeast from your fermentation bucket. Slurry well the priming solution then decant from your secondary onto this slurry in the bottling bucket. Fill bottle to 1" inch from the top on long-necks and cap with oxygen absorbing caps. This Barleywine is best after 12 months of bottled fermentation. It is creamy with a very subtle fruit finish and a rich, satisfying mouth-feel. The hops are perfectly balanced with the first run barley richness. I brew this twice yearly with great anticipation each time. It will yield only 4 cases so brew often and let me know if you have found a way to improve it.

Based on recipe: http://beerrecipes.org/showrecipe.php?recipeid=1206#sthash.9vpZJhmf.nVk855bj.dpuf

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 12/3/2015 4:44 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 134 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 1:42 PM

Notes: 65 g hydrated US-05

Author:

Phat Kat

Boil Size: 7.5 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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 8:15 PM

Notes: Used WLP 590 Platinum French Saison yeast.

Author:

spinacz

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 20.7

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 11:31 PM

Notes:

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 8/25/2021 7:08 PM

Notes:

Author:

Nosybear

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 7.75 psi

Creation Date: 8/18/2020 6:36 PM

Notes: Acidify wort with lactic acid to pH 4.5 before souring.
Incubate lacto to pH 3.6 using sous vide, water bath. Kettle sour: Cool to 110 degrees, pitch lacto, cover wort with plastic wrap and purge headspace with CO2.
Boil, add hops and spices per recipe.
Add pureed cucumber at high krauesen, 2 days into fermentation.
Check saltiness at packaging and adjust as necessary.
Can test pitching lacto with yeast.

8/18: Pitching K-97 without aeration, rehydration as test.

8/13/21: Modifications: Acidulated malt removed, added 4 oz wheat malt. Using Philly Sour yeast. Brewtan B removed, yeast nutrient added. Lactobacillus removed.

Author:

Ultrastevep

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 12/26/2018 9:29 PM

Notes:

Author:

Rellif

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2018 7:22 PM

Notes:

Author:

wctaylor22

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.5

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: 6/28/2017 8:52 PM

Notes:

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 10

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2016 3:13 PM

Notes: Kettle sour for 3 days @ 40C

MASH WATER (L)14.84
SPARGE WATER (L)13.85

MASH WATER (L)18.69
SPARGE WATER (L)10

Author:

Aley Ale

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

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: 5/11/2016 1:28 AM

Notes: Split wort into two batches: a blonde and a lawnmower pale ale.

This beer won 2nd place in spiced/vegetable ale in the First Coast Cup in Jacksonville Florida.

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 5:03 PM

Notes: More character malt than normally found in an APA. Built to occupy the space between APA and ESB. Spring in the PNW is unpredictable, just like this beer.

Dry Hops are hopped in the keg.