Homebrew Beer Recipes | Page 107 | Browse 320,000+ at Brewer's Friend

Author:

Hopeful Brewing

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 93 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 2/26/2021 6:32 AM

Notes: How to make video on Youtube - https://youtu.be/BQAaQu-EXjI

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 8.8

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 5/6/2020 2:58 AM

Notes:

Author:

stevesic88@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 8/9/2015 6:15 PM

Notes: OG =
FG =
ABV =

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.012

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: 3/19/2022 12:46 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

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: 8/24/2015 11:40 PM

Notes:

Author:

theFictionaut

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2013 7:24 AM

Notes:

Author:

citizen86

Boil Size: 3.33 Gallons

Boil Time: 75

Boil Gravity: 1.106

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 6:05 AM

Notes:

Author:

PMP-Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 4:43 PM

Notes: Extract notes:

1.5 gal of strike/mash water needed at 165 deg F.
Add grains and steep for 30 min.
Add 1.5 gal of water and bring to boil. Turn off heat and add one LME and DME and stir well to dissolve malt. Turn on heat and bring to boil and start 60 min boil and hop schedule. 5 min's left, add LME and stir well.
Cool wort down to about 85-90 deg F. Dump into sanitized fermenter and add cold water to equal about 5 gal's. Pitch yeast.

Author:

Greenchef

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 3:20 AM

Notes:

Author:

chrsylte

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 12:42 AM

Notes: 23 l of brewing water to start with plus sparging water.

Original gravity:
12 °P with 21 litres

Maturing:
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2019 10:00 PM

Notes: start with ro water
Weyerman pilsener used.

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2013 6:20 PM

Notes: Brewed 11/24/13. Hit about 150F on the strike. I clogged the false bottom on accident so I had to dump it into the boil kettle and then dump it back into the mash. I then had to top off about a half gallon to get it up to about 150F. pH was 5.2 which is a bit lower than the predicted one. Used the pump for the first time to recirculate and to pump sparge. Prolly have to adjust the pump hose length on the sparge one. Boil kettle efficiency is at 79%. Boil was very vigorous and I think that it boiled off a lot. Also, the large amount of whole hops absorbed a lot of wort. I got 5.25 gal of wort and topped off with a half gallon of water. Made the efficiency suffer. I also mashed a bit lower than I expected. Chilled down to about 68F. Might add some corn sugar to kick up the gravity a bit. 11/25/13 added half pound of corn sugar just to kick the gravity up a bit. Temp was about 60/62F in the morning. Evening time it had risen up to about 65F so I cooled it down again with a couple of ice packs. 11/26/2013 temp has risen to 67F so I cooled it down to about 64F. By night it had drifted back up to 67F so I cooled it down to 65F. 12/16/13 took a gravity reading which puts the brew at 1.014. Dry hopped 12/18/2013. Racked into a keg 12/30/2013. Used 2 tbs of biofine but is still seemed a bit cloudy. There was also some pellet dry hops that made it into the keg. Tasted on 1/2/2014 and it's pretty good. Has somewhat of a harsh bitterness and is a little tannic but that might mellow. It's also a bit less hop forward than I was expecting. Still tasty though. This brew took 3rd place in IPA at the BAM World Cup of Beer 2014.

Author:

StrangeQuark

Boil Size: 27.2 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.5

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: 1/14/2015 4:24 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 1/22/2015 11:09 PM

Notes: Honey added last 45 min of Boil

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 10/11/2016 8:35 PM

Notes: arget recipe: my base recipe started with Jamil Zainasheff’s recipe in Brewing Classic Styles, then I added my own flourishes like honey malt, Victory, Toasted Oats, Golden Naked Oats, and graham crackers all to add toasty breadiness and honey graham cracker flavors.

Target Original Gravity: I shoot for 1.065 but as you can see in the recipe I came in a bit high

Hops & target BU:GU ratio: 0.43 ratio which translates to roughly 28-29 IBUs for 1.065 gravity. Jamil uses nothing but EK Goldings and that works for me! I get most of my IBUs from the 60-minute addition but then I add a 5 or 10 minute addition as well.

Bake your oats. Around 300 degrees for 15-20 minutes until they darken a bit and smell nice and toasty.

Also add oats to boil: before the wort comes to a boil like around 180F, I add 4 more ounces of oats to the hop spider and leave them in there until the wort has been boiling for 5 minutes, then I remove them and run through a strainer or sieve and basically ring out all of the slimy oat protein which I then add back to the boil and discard the oats.

Low Fat Graham Crackers: 1 box per 5-gallon batch--two sleeves in the mash, one sleeve in the boil added at the same time as the last can of pumpkin about 15-20 minutes left in the boil

Bake your pumpkin. I spread on a baking sheet and sprinkle with brown sugar and pumpkin pie spice. Bake until you can see some browning.
Pumpkin: Approximately 5 pounds of pumpkin. It’s strange, small cans are 15 ounces and large ones are 30 ounces, why not just make it an even 1 or 2 pound can??

When to add the pumpkin: I use 4 small cans in the mash and THIS IS KEY--make sure that you include the volume of the pumpkin in the valume of the mash water and not in the grist weight, I stir the pumpkin in with the strike water. I also add 1 small can in a steeping bag in the boil, added at the same time as the graham crackers, last 15-20 minutes of the boil.

MASH OUT! I cannot stress this enough to do a 2-rest mash, dough in at a low water/grist ratio of like 1.20 quarts per pound so the saccharification rest will be a relatively thick mash, but add an infusion of hot water to bring the mash up to 168-170 degrees and significantly thin the mash, which will help with lautering.

Spices: either use your favorite pumpkin pie spice or make your own based on personal preference. I use this: Pumpkin Pie Spice II allrecipes.com (I split the cloves with Allspice)

Spice quantity:
Pumpkin pie spice: 1 tsp at knockout/whirlpool and then ¼ - ½ tsp or to taste post-fermentation.
Vanilla: 1 tablespoon good quality vanilla extract.

Sugar! Add about ¾ pound of sugars in the last 5-10 minutes of the boil using a combination of mainly brown sugar and then some molasses and raw demerara sugar (if you have on hand), this is really just to drive gravity a bit and add some complementary fall flavors.

****
Rice hulls necessary in mash to help with stuck sparge. Also, need at least 7.5 gallons of boil water so may need adjust recipe. Adding pumpkin to the boil soaks up a lot of water.

Author:

4ndy

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.1

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: 2/4/2016 8:17 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.33

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: 8/12/2015 7:03 PM

Notes: 7.25.16 - I just wanted to give an update for anyone who's considering this recipe. This beer was initially terrible. The Corriander completely overwhelmed the beer and tasted awful. Almost a year later it is finally balanced and very delicious. If you don't plan on waiting a year after you brew this I would cut down the spices by 3/4.

Author:

British Ale Dude

Boil Size: 7.86 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 52

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 13.78 psi

Creation Date: 8/22/2020 2:13 PM

Notes: Seems like the current website vs. videos and old website information on this beer are somewhat in contention

Below seem to be the facts:
- 5% ABV
- Brewed with 3 malts - pale, crystal and amber (straight from bottle description)
- recipe seems to have changed no less than 3 times
- Website has stated First Gold Challenger and Fuggles hops - latest website also includes Pilgrim (20200822); the website current video the guy states 3 malts and 3 hops
- "brewed longer" implies long mash cycle

I credit the below links though I will make it my own:
https://www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_40351/abbot-ale-clone-recipe.html
The above link has a hopping schedule and notes based on multiple brews and experience I like.

https://brewgr.com/recipe/42295/abbot-ale-all-grain-strong-bitter-recipe
The above link has some very specific information quoted below:
"Key points gleaned from the Abbot Ale website: Water extracted from chalk wells. Mashed at 146F - 149F (on the low side). Mash and sparge takes 3-4 hours. 60 minute boil. Whirlpool hops BEFORE chilling. Fermented for longer. 5% ABV. Amber Mahogany color and a rich malty taste. Pale Malt, Amber Malt, Crystal. Targeting 13 SRM, and ~30 IBUs."

Author:

StuBrew

Boil Size: 26.9 Litres

Boil Time: 90

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: 9/16/2012 1:53 PM

Notes:

Author:

Choozo

Boil Size: 69 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/11/2016 1:28 PM

Notes: Ferment at 19C for 2-3 days, then allow to slowly rise to 23C by the end of fermentation.

Add the 8-days dry hop when SG is at 1.020-1.022.

Alternate yeast1: WLP066 London Fog Ale, 3 packs/25L or big starter.
Alternate yeast2: WLP007 Dry English Ale, 3 packs/25L or big starter.