Homebrew Beer Recipes | Page 110 | Browse 320,000+ at Brewer's Friend

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 9/10/2012 6:45 PM

Notes: Strike water should be 15F above desired temp, but not sure how the pumpkin will impact the temp... if it's cold might go with the normal 22/23F temp loss? The vodka infused vanilla bean and the extract will steep for a couple weeks with each other and will be added before bottling. Roasted pumpkin in the oven at 350F for 60min. Mash looked really think for some reason and the temp was way lower than usual. I had to top off so much I just left it at 152F instead of 154. Not sure why, I did just get a new mash paddle so that might be the reason. Sparge was super slow and I had to stir it while I was sparging to prevent it from being stuck. I did a hybrid batch/fly sparge. Next time will probably use a whole pumpkin to prevent this. The OG actually may be lower because of the large amount of pumpkin floating in the wort.

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:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 5:37 PM

Notes: Add 1 lb cane sugar boiled in about 500ml water and then cooled. Do this after 48-72hrs after fermentation has begun.

If fermented about 75 degrees the yeast should take it down to 1.002

Author:

garrad21

Boil Size: 11.64 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2020 11:37 PM

Notes: Recipe from CB&B 2020 IPA edition:

5 gallon recipe

1.061 OG
1.008 FG

8.4 lbs pils
3.6 lbs flaked rice or rice flour

.18 oz Magnum @90
1.7 ml hop extract @90
.6 oz Mosaic @10
.6 oz Centennial @10
.6 oz Mosaic @WP (188F)
.6 oz Centennial @WP (188F)
2.8 oz Chinook @DH
2.8 oz Cascade @DH
1.4 oz Amarillo @DH

34/70 Yeast @ 65F

___________________________________________________

I don't have any hop extract, so I decided to use .75 oz of chinook. I built the water profile for a west coast IPA.

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/7/2016 12:39 PM

Notes:

Author:

Mr Walleye

Boil Size: 17.4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 10 Ounces

Creation Date: 12/14/2014 4:35 AM

Notes:

Author:

mrecchiuti

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 40

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: 3/11/2012 8:03 PM

Notes:

Author:

DangerousHamster

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 4/6/2017 9:02 PM

Notes:

Author:

jesseb

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 3

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: 3/3/2017 1:54 PM

Notes:

Author:

Roget

Boil Size: 33 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 8:03 PM

Notes: Reminder:
Get PH OK @ 25C.
1xSaflagerS-23
1xWhitelabs WLP830
18C Until ferment Start (24hrs) Then 12C in brewfridge.2 Weeks.
1.009 after 7 days.
1.008 after 9 Days

Diacetyl Rest 18C 2 Days
Bottle Condition 26 @2.4CO2 18C
(170g Dextrose)

Author:

cadarnell

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

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: 5/24/2012 8:06 PM

Notes: mash at 154 for 75

Author:

BigBeerBaldy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/17/2016 1:32 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: table surgar made into syrup

Priming Amount: 90g

Creation Date: 4/14/2016 12:00 PM

Notes: My attempt at a clone of the delicious Brewer's Gold beer by Crouch Vale Brewery. The info i've found online suggests it might be a SMASH recipe just using pale malt and Brewer's Gold hops but I decided to tweek it a little. I've added a little bit of crystal for colour and head and I've used Admiral as a bittering hop. I wouldn't have used the Admiral but I could only get 4% AA hops which is much lower than normal for Brewer's Gold and I didn't want to waste them early in the boil.

Author:

Cpt Salvador

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 9/19/2015 4:47 AM

Notes: *Sweet Potato Wort:
1. wash and peel sweet potatoes
2. cut into cubes
3. place in 2qts water at 155^F and let mash for 60 mins.
4. Remove sweet potatoes
5. add sweetened water to boil at 30 mins

Author:

BurlIves

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

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: 7/3/2015 3:46 AM

Notes: Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 3:07 PM

Notes: Brewed on 6/17/2017 at Hanover Cottage

Author:

kblankenship11

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.75

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: 10/9/2018 6:18 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-orpheo-roja/

Use soft brewing water, acidified slightly if possible.

Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule.
Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling.

Bottle prime with the usual 0.75 cups (177 mL) dextrose, or corn sugar, per 5 gallon batch.

Chimay has a slightly higher level of carbonation than usual with the style of beer, so feel free to add a few extra teaspoons of priming sugar. It is also recommended to bottle in heavey-gauge, 750 mL bottles if possible (especially with the high level of carbonation). Standard beer bottles should be fine, but regular wine bottles won’t cut it.

When enjoying, pour into a goblet at around 50°F (10°C)

Author:

Koi Dog Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: table Sugar

Priming Amount: 1/3rd cup

Creation Date: 6/21/2013 12:22 PM

Notes:

Author:

Rocketman2015

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 10:54 PM

Notes: Belhaven St. Andrews Ale Clone
36 IBU
4.6% ABV
A few rare renditions may be as pale as 10 SRM, but most have a color rating of approximately 12.5–17 SRM.

The bittering hop in Scottish ales is usually a Goldings variety, while the aroma hops is usually Fuggles or a combination of Goldings and Fuggles. Typical IBU values range between 29 and 35. Scottish ales are rarely dry-hopped, though the exported Belhaven St. Andrews Ale (36 IBU) is.

• Boil the bittering hops for no more than 45 minutes to minimize the amount of astringency leached into the brew and thus enhance the brew’s smoothness.

• Use flavor hops sparingly. The finish of a Scottish ale relies more on clean maltiness than hop aromatics to make an impression.

• Because we are fermenting Scottish ale at the bottom of the yeast’s working range, fermentation tends to start more slowly than normal and yeast reproduction is slightly impeded. To compensate, pitch twice as much yeast as you would for a “normal” ale. Therefore, the recipe calls for two packages of yeast.

• Because high gravities are an additional impediment to yeast getting started, add the brewing sugar not to the kettle but to the fermenter after fermentation is already securely
progressing.

• Lager and condition Scottish ales, similar to altbiers, at a temperature below 50 °F (10 °C) for a few weeks, and serve them at about 55 °F (13 °F).