Homebrew Beer Recipes | Page 127 | Browse 310,000+ at Brewer's Friend

Author:

TMA77

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 84

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: 8/18/2012 12:53 AM

Notes:

Author:

Ralph

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2012 2:53 PM

Notes:

Author:

Dark-Farmer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 81

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: 11/8/2017 9:18 PM

Notes:

Author:

jessiepagan3

Boil Size: 5.1 Gallons

Boil Time: 90

Boil Gravity: 1.107

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 1.75

Creation Date: 7/7/2016 10:01 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 1 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 2 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 1.75 oz of priming sugar for a 2.75 gallon batch. Pitch this solution along with another 1/4 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

clinto30

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/20/2012 7:00 PM

Notes: Use 2 yeast vials w/starter. Ferment for 24 hrs. @ 70, then slowly (4 Degrees per 4 Hrs.) till @ 55 Degrees for 14 Days. Diacytle rst for 24 hrs. @ 70 degress. Then transfer to secondary, temp as close to 50 degrees as possible for 2 weeks. Then Lager for 5 weeks @ 32 degrees.

Author:

winniethebrew

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 3:37 PM

Notes:

Author:

Brewer Joe

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: NA

Priming Amount: NA

Creation Date: 6/22/2015 7:52 PM

Notes: Joe's Sierra Nevada Pale Ale clone.

-Heat up 13 gallons of water to 170*F.

-Initially pour two gallons of heated water into mashtun and add the crushed grain.

-add 5 more gallons of heated water carefully checking the temperature to ensure 150-160*F temperature. Stir grain bed really well to get an accurate temperature.

-Let Mash rest for 75 Mash minutes, periodically checking the temperature and stirring the mash.

-At 0 Mash minutes, begin sparging of wort. Ensure wort is clear of grains before allowing wort to fill in boiling kettle. Flow rate should be monitored. Entire wort volume should take ~ 40 minutes before boiling kettle is filled.

-keep mashtun from running dry as boiling kettle fills by adding the remaining 170*F water periodically.

-Bring Wort to a rolling boil, Boil for 60 minutes.

-Hops/additives additions:
*0.5 oz Magnum hops for 60 minutes
*1.0 oz Perle hops for 60 minutes
*1 whirfloc tablet or Irish moss added at 15 minutes.
*Wort chiller added at 15 minutes.
*2.0 oz Cascade hops for 15 minutes
*1.0 oz Cascade hops for 0 minutes

-Bring wort to room temperature using immersion coil/ wort chiller.

-transfer wort fermenters and aerate by vigorously mixing.

-sprinkle Safale US-05 and mix. Seal fermenters and set aside for 3-7 days or until airlock bubbles slow to 1-5 bubbles every 60 seconds.

-Move to secondary for 7 days.
*3.0 oz Cascade hops dryhopped for 4-7 days in secondary.

-Once the trub bed is settled and there is no airlock activity, the beer can be bottled or kegged.

Bottling will require you to boil a mixture of maltodextrin and water. Use priming calculator to determine amount of maltodextrin and water to boil.

If you are kegging your beer like myself, shoot for a volume of CO_2 Level of 2.6. Set regulator to 10.8-12 psi and kegerator temperature to 36-38*F. That should do it.

Author:

Brew Cat

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 5:00 PM

Notes: This is a good winter beer IMO. Drink it in a 10 oz tulip glass. You can tweak the spices to your taste. Next time I may back off the nutmeg and up the Ginger. This ratio was from my wife's gingerbread recipe
Of course you could change up the yeast. As with most spiced ales it ages well. I brewed it last year to drink it the following year so bottle conditioning may be appropriate
(Edit) the above recipe was edited with regards to the spices the ginger is the same reduce everything else

Author:

Bulldog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2013 6:17 PM

Notes:

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 3/11/2012 8:47 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 6/24/2014 11:11 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 69 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP051, Danstar Nottingham

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 8:20 PM

Notes: If jaggery is available then use 6 oz as a substitute for the sugars in the fermentables.

Author:

Frosty Weasel

Boil Size: 2.5 Gallons

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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2014 6:08 PM

Notes: Steep grains in 1.5 gallons of water at 155ºF for 45 minutes. Rinse grains and remove.

Add 1 gallon of water plus the dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 75ºF and add to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.

Pitch yeast and aerate well. Add toasted coconut (see below for prep). Ferment in primary for 5 days.

Rack to secondary and add toasted coconut (see below for prep) and cocoa nibs. Ferment for an additional 8 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Toasted Coconut:
Spread .5 lbs of unsweetened coconut on to a large baking sheet and bake for 5-10 minutes at 325 degrees turning the coconut a few time. Sanitized with vodka for at least 15 minutes before adding to primary or secondary. I use vanilla vodka for this recipe.

Author:

Boil Size: 405 Litres

Boil Time: 90

Boil Gravity: 1.091

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: 11/12/2015 5:11 PM

Notes: 365 L @ 167 F MASH
16lb of Cascera at 20 min in boil
1 lb of Cinnamon sticks at 10 minutes of boil

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 4:12 PM

Notes:

Author:

Brian Conn

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.25

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: 3/3/2018 4:01 AM

Notes:

Author:

Beanie541

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 11/8/2015 8:46 PM

Notes: Under Pitch Yeast and ferment at 70-72 to produce banana esters

Decoction Mashing:
Pull 13 Pints and boil for first step
Pull 4 Pints and boil for second step

Author:

Brook

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2016 5:43 AM

Notes: Not nearly enough water. Used Brooklyn brewing book recipe. Started with 6.5 quarts. Should have had more because I increased the grain by 25% because I decided to do no sparge. Followed recipe except added some Amarillo hops I had laying around for a big aroma.

Author:

ptrain

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.2

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: 8/1/2018 9:31 AM

Notes:

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 6:33 PM

Notes: mash volume 3.5 gallons
batch sparge volume 4.5 gallons

Ferment @ 49 for 2 weeks
D.rest @ 65 48 hours
Lager @ 35 2-4 months