Homebrew Beer Recipes | Page 697 | Browse 315,000+ at Brewer's Friend

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:

Branden Borden

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: 9.7 psi

Creation Date: 7/3/2020 1:35 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 11:31 AM

Notes: Substitutions
- Briess Victory instead of American
- Belgian candi syrup for Black Strap molasses
- S-04 for WLP017
- Used rolled oats
- EKG & Fuggles instead of Magnum (280g)
26/2/17
-Dark grains added late (20 min left) in mash
- Strike Temp. 70C
8/3/17
- FG 1015, cold crashed
10/3/17
- Gelatin added at 1C
13/3/17
- Kegged
15/4/17
- tasted mildly of cinnamon, pretty tasty with mild roasted flavours. Ran through a Randle filled with blueberries and it tasted amazing, big strong milkshake sweet body. Superb winter dessert beer.
29/8/17
- From a bottle, big cinnamon flavours and aroma with a lush mouth feel and sweet finish. Pretty decent dessert beer.

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 6:26 AM

Notes:

Author:

antoinebrochu12@gmail.com

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 10:42 PM

Notes:

Author:

BREWPaquette

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 1:31 AM

Notes: densité a descendu jusqu’à 1.016

Author:

KG Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 1/16/2016 4:20 PM

Notes: Add chile and peppercorn at flame out, Chill and leave peppers and chilies in for primary fermentation (2 weeks)

Author:

ballerbrewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

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: 12/8/2015 3:01 PM

Notes:

Author:

Keeton

Boil Size: 410 Gallons

Boil Time: 60

Boil Gravity: 13.2

Efficiency: 96

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 1:05 AM

Notes:

Author:

BrewHop

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 89

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: 11/5/2012 4:43 PM

Notes: Pretty standard brewing experience. Tried a new sparging method and my efficiency improved about 10%

Author:

degabriele.dan@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2015 7:42 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2014 9:47 AM

Notes:

Author:

OTB Bike Brewery

Boil Size: 57.6 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 9:10 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

Author:

igbadwolf

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Forced Carbination

Priming Amount: 5 Gallons

Creation Date: 7/30/2014 1:56 AM

Notes: On stove top boil the Black Berries till the husk is falling to pieces and white, filter thru mesh bag. Save juice only for further use later in the boil.
Heat three gallons of water to 168 degrees, pour into mash tun, stir in the milled grains, allow to rest for 75 minutes. Only stir the mash after the first 15 minutes.
Heat 4 gallons of water to 170 degrees for sparge.
Place the Black Berry Juice into the kettle first, Begin the sparge, put the first quart of running into the mash bin for filtration, sparge over 10-15 minutes to fill the boil kettle to 28 quarts.
Bring up to hop break and slowly boil until hop break is mostly gone, add the bittering hops and set timer for 60 minutes. More hops at the 30 minute mark, and aroma at the 15 minute mark. Irish Moss at the 10 along with chiller coil. Requires 2 yeast packets with starter.

Author:

Dave's Dreaded

Boil Size: 14 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: 6/20/2013 5:21 PM

Notes:

Author:

olivier.abz

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 2/15/2013 6:35 PM

Notes:

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 6/30/2015 12:39 PM

Notes:

Author:

Hills

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 9:55 PM

Notes:

Author:

cbrumsted

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2013 5:22 PM

Notes: Attenuation and OG a bit higher than predicted -
OG: 1.060
FG: 1.012
= 6.3% ABV

Be prepared to clean up a mess after using Burton Ale yeast....goes crazy two to three days after pitching. Temperature steady between 68-70 F for three weeks.

*Double Batch sparge - still working out the kinks in my sparging procedures.