Homebrew Beer Recipes | Page 1071 | Browse 325,000+ at Brewer's Friend

Author:

dr511

Boil Size: 35 Litres

Boil Time: 180

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 8:37 AM

Notes:

Author:

Larth

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2019 8:44 PM

Notes:

Author:

Isomerization

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 77

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2019 6:10 PM

Notes:

Author:

Bklyn

Boil Size: 7.35 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 9/16/2018 4:32 PM

Notes: Jack’s Abby Brewing’s Framinghammer Recipe

Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.

ALL-GRAIN

Jack’s Abby Brewing, based in Framingham, Massachusetts, is a lager-only brewery known for breaking away from traditional lager styles and brewing creative and innovative beers. It was named the best brewery in Massachusetts by Rate Beer in 2014 and has won many awards at various beer competitions throughout the country, including a gold medal at the World Beer Cup 2014 for its Framinghammer Baltic porter. Founder and Brewer Jack Hendler has scaled down a version of the recipe for homebrewers.

Batch size: 5 gallons
Brewhouse efficiency: 65%
OG: 1.096
FG: 1.021
IBUs: 60
ABV: 10%

MALT/GRAIN BILL
13 lb (5.9 kg) 2-row barley malt
0.5 lb (227 g) CaraMunich malt
2 lb (907 g) Dark Munich malt
0.75 lb (340 g) roasted barley
0.75 lb (340 g) Chocolate malt
1 lb (454 g) oats
1.25 lb (567 g) brown sugar

HOPS SCHEDULE
0.5 oz (14 g) Magnum at 60 minutes
0.5 oz (14 g) Magnum at 30 minutes
0.5 oz ( 14 g) Magnum at 10 minutes

DIRECTIONS
Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

YEAST
German Lager yeast, or a clean neutral ale yeast such as a Kolsch yeast

BREWERY DESCRIPTION OF THE BEER
Big, bold, and black. This unusual lager style has many similarities to imperial stouts. A lengthy conditioning period creates a silky smooth, chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hops bitterness. At 10 percent ABV, this beer is sure to keep you warm on a cold winter night.

NHC 2019 / NYC Region
2nd Place in Category 6 (Strong European Lager)
https://www.homebrewersassociation.org/national-homebrew-competition/winners/

Author:

davepick

Boil Size: 32.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: DME

Priming Amount: 123g

Creation Date: 8/1/2017 7:49 PM

Notes: - Racked off 5 litres at end of primary onto 1kg sanitised, pasteurised and quartered plums.
- Cold crashed remaining to 2.5C added 1 teaspoon of powdered gelatin 24hrs later.
- Bottled 5 days after gelatin addition.
- Conditioned at 21C
- 31 x 500ml bottles (15.5 litres)

Author:

Jose Giraldez

Boil Size: 40 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 9:34 PM

Notes:

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 7.3

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2016 8:47 PM

Notes:

Author:

Fuddy Duck

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

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: 11/25/2016 9:30 PM

Notes:

Author:

DerbyshireNick

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 5:57 PM

Notes: Taken from the Brulosophy Munich Helles recipe and converted for measurements / ingredients available in the UK.

Magnum only used as Saaz available was lower than expected AA. Magnum used simply to pull the IBU up to spec. It is an acceptable add-in due to being a child of nobel.

***Use 20 IBU of any nobel or nobel like hop***

Author:

Crookedeyeboy

Boil Size: 28.5 Litres

Boil Time: N/A

Boil Gravity: 1.027

Efficiency: 70

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: 3/6/2015 1:53 PM

Notes: Mash Schedule:
*Dough in to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Styrian Golding hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C (approx)
*Leave for 45 minutes
*Sparge with near boiling water (95°C)to collect 27lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture

Extra Cultures Being Added:

*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer

The idea of brewing this again is due to the fact I won second place with the previous incarnation. I now need to see if I can produce the same or a very similar beer.
The house blend has been added to so I am pretty sure that the profile of the final beer will change even though I am doing everything to do with malt, hops and brewing yeast the same as before.

Wish me luck!

Author:

OatStraw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

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: 2/14/2012 4:02 PM

Notes: http://www.brew365.com/technique_making_a_yeast_starter.php

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.5

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: 2/9/2015 1:32 AM

Notes:

Author:

Jim Neal

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 12:18 AM

Notes:

Author:

spbrhs07

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 7:48 PM

Notes:

Author:

Oazifirkin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2014 12:52 PM

Notes: After finding wild hops growing in my garden, I decided to test them on a very neutral base malt

I nevertheless went for a single decoction for mash out in order to give it a bit of character...

It's not a real SMASH as the bitterness was achieved by an old pack of east Kent Golding (knowing that there is a good chance the wild hops are genetically close)

good fermentation started after 4 hours

and lasted vigorous for 3 days.

transfer to secondary on day 7.

Bottled after 2 weeks

Author:

TheZel66

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/1/2014 1:08 AM

Notes: from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter.

Author:

gooch

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 7 oz

Creation Date: 4/6/2014 1:08 PM

Notes:

Author:

Marcus W

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

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: 2/13/2014 12:56 PM

Notes:

Author:

Kleven

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: .75 cup

Creation Date: 11/15/2013 9:08 PM

Notes: INSTRUCTIONS (Single Infusion):
- Prepare yeast starter 24 hours in advance.
- Prepare 3 gallons of strike water (170º).
- Mash grain at 152º for 60 minutes.
- Prepare 2.5 gallons of sparge water (175º).
- Sparge for 15 - 20 minutes.
- Add extract and bring to boil.
- Add 1 oz. of Nugget hops @ 60 minutes.
- Add .5 oz of Williamette @ 30 minutes.
- Add .5 oz. Williamette @ flameout.
- Primary 7 days @ 70º - 74º.
- Secondary fermentation 14 days @ 63º.
- Add corn sugar and bottle.
- Age 5 weeks @ 63º.