Homebrew Beer Recipes | Page 1002 | Browse 325,000+ at Brewer's Friend

Author:

White OWL Brewing

Boil Size: 19.92 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.49 bar

Creation Date: 3/2/2023 6:06 PM

Notes: Color is a nice deep orange blossom honey color, a really nice subtle haze and a snow white foam with medium head retention.

Aroma is a really strong, sweet, exotic mix of mango, papaya, candied clementine peels and a nice grapefruit in the background, no obvious, full-frontal citrus anywhere.

Flavor is really rich in those things you already had in the aroma, nice balanced bitterness, not too obvious on the tongue, a caramelly sweetness and a nice full body, really creamy in the mouth, carbonation is spot on. Then the exotic fruits, due to the body really juicy, mixed with a slight dank, grassy tone and nice piney hints in the background. But the ethanol-warmth really starts to come through after a couple of sips and reminds you of the 8.8% ABV.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:26 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 39 Litres

Boil Time: 120

Boil Gravity: 1.077

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.36 bar

Creation Date: 2/13/2022 6:23 AM

Notes: https://beerandbrewing.com/recipe-ozark-bdcs-barrel-aged-double-cream-stout/

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Mill grains and mash at 154°F (68°C) for 60 minutes.

Vorlauf until the runnings are clear of particles, then switch on the burner and run off into the kettle. Sparge at 170°F (77°C), topping up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate.

(If dividing the grist to conduct two mashes, begin boiling the first batch while mashing the second.) Boil for about 2 hours—or longer if necessary to get near the target starting gravity—adding hops and lactose according to the schedule.

After the boil, chill to 66°F (19°C), aerate well, and add plenty of healthy yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized.

Rack the beer into a bourbon barrel—or a sanitized fermentor with about 3 oz (85 g) of bourbon-soaked oak cubes—and age patiently.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 4:49 PM

Notes: If bottling, pitch EC-1118 during bottling to have viable yeast for carbonation.

Author:

Pickett

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 8.7 psi

Creation Date: 10/26/2016 3:44 PM

Notes: Ferment at 66 degrees until about 90% complete. Then slowly raise to 69 degrees over a couple of days to finish off.

Dry hop in the primary after fermentation is complete using mesh bag. No need to do a secondary for this recipe.

Remove dry hops after 7 days, and let sit for 2 additional days.

Rack to Keg.

Changed Dry Hop from 1oz to Citra to stuff I had on hand. We'll see how this one goes.

Author:

Devon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 9:32 AM

Notes:

Author:

Boil Size: 26.5 Litres

Boil Time: 130

Boil Gravity: 1.04

Efficiency: 92.17

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2021 2:02 PM

Notes: 13.1. 19:15
21,27 l / 12,175 °B / 1049,1 SG
21,4 l = 12,101 °B / 1048,8 SG

22.1. 22:00
3464 g rozmrazeného rakytníka = 2388 g odšťaveného > *pasterizovať > ochladiť > na dno dezinfikovanej nádoby > stočená väčšina piva pod neho
> zvyšok CC

*hrniec s potrebným množstvom vody, prikrytý pokrievkou, zohriata voda na 89° > vložený hrniec s rakytníkom a výkon platničky nastavený na minimum > po 15 aj 30 minútach teplota 65-66˚

24.1. 22:20
Bez rakytníka:
6,25 l / 6˚C / 40 g = 2,84 vols
nafľaškované 5,942 l
hustotu som zabudol odmerať

29.1. 1:30 CC

31.1. 20:30
12,175 l / 5°C / 70 g = 2,74 vols
nafľaškované 11,775 l
hustotu som zabudol odmerať

Author:

zachi

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3.5

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: 3/16/2019 4:26 AM

Notes:

Author:

Distortiontm

Boil Size: 4.75 Gallons

Boil Time: 15

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2018 12:27 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/recipe-of-the-week-hibiscus-mango-blonde/

Author:

Hawkbox

Boil Size: 26.3 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2017 5:54 PM

Notes:

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 68

Mash Thickness: 1.65

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: 10/21/2016 7:20 PM

Notes: Derived from Strangeways Bitter - Cask Boddington's recipe from its heyday. Uses the Young's yeast
If using RO water should add 2-3 tsp of gypsum and 1 tsp cal chloride
Changes:
London Ale III for Youngs 1768
Biscuit for carapils
Incr Crystal 30 by 2oz
Canadian 2-row for MO. Incr by 0.10 lb
Reduce NB hops to 0.75 oz from 0.85. Upped whirlpool hops by 1 oz

Author:

Eggertsville Brewhouse

Boil Size: 7 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: 5/16/2012 6:33 PM

Notes:

Author:

crayfish_dc

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2016 8:37 PM

Notes:

Author:

Mattyboy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 6:14 AM

Notes:

Author:

Vestre Tunhøgdabrygg

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 10:33 PM

Notes:

Author:

Izzie1701

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 8:34 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 7/27/2015 10:10 PM

Notes:

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 5 oz

Creation Date: 7/4/2015 11:45 AM

Notes: Used top cropped yeast from other lager after day 2 of Fermentation. made starter from this.

Author:

SuperCoolGuyBrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 10:54 AM

Notes: For dry hopping, once yeast is done cold crash for 2 - 3 days then let rise back to room temp and dry hop for 4 more days.
SKIP IRISH MOSS
***read up on 3944 belgian wit***Ferm temp?
|
---> Chill yeast to 68 then let yeast ramp to 72/73F till completion.
-run liquid off ball lock for PH test
***rebrew***
- consider more bitterness, but no aroma.
- corriander seems right, but the orange deterriorated quickly, not sure to use more or less.
Also, it appears as if the beer has a slightly soapy off flavor, so fermentation had some issues it seems. Yeast profile is nice so keep that, just reduce temp slightly?
- perhaps get it off the yeast sooner, like 1 week in primary 1 week condition then bottle, to keep some of the funky yeast stuff. also it is slightly tart, perhaps too tart for the style which is likely from the acid malt, so drop that.
adjust IBU slightly, move 5 min addy to 10, also needs more umpf, something to give it a bit of "oh that's nice" character, malt related probably?