Homebrew Beer Recipes | Page 1534 | Browse 320,000+ at Brewer's Friend

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 7/13/2015 8:57 PM

Notes: 10-14 days in primary

30 days secondary

Bottle - Will age well getting better and better

Author:

JoeSeitz

Boil Size: 8.02 Gallons

Boil Time: 120

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 1.5

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: 3/22/2023 1:21 PM

Notes: Optional Yeast: Wyeast 1214, Belgian Abby Ale

• WLP500 Monastery Ale Yeast - From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

• WLP540 Abbey IV Ale Yeast - This strain produces balanced fruit aroma and flavor characters.

• WLP550 Belgian Ale Yeast - Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.

• Wyeast Labs #3787 - TRAPPIST STYLE HIGH GRAVITY - A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

• Wyeast Labs #1762 - BELGIAN ABBEY STYLE ALE II - This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

• Wyeast Labs #3822-PC - BELGIAN DARK ALE - This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

Author:

TigerDave

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.77 psi

Creation Date: 10/27/2021 12:03 AM

Notes: Get ready to dive into the darkness with the Nighthawk Imperial Black IPA. This beer means business, an incredibly hop forward flavor and aroma attacks your senses from first sip. Using an impressive 9 oz. of hops we blend our favorite American varietals to create and complex and long-lasting hop experience of tropical fruits, orange, and a lemon finish. Pours Midnight Black with an off-white head this brew forgoes the heavy roast and astringency you would expect, instead supporting the hops with a slight roasty chocolate malt backbone to add an entirely new dimension to your new favorite IPA.

Notes:
- Due to the high Original Gravity of this brew we recommend making a yeast starter or purchasing an additional vial of yeast.

- This brew uses a two-stage dry hopping process. After 7 days of primary fermentation you will open your fermentation vessel and add 1 oz. Centennial and 1 oz. Amarillo. After an additional week you will transfer to a secondary and dry hop with 1 oz. Falconers Flight and 1 oz. Amarillo for five (5) days and then keg/bottle your brew.

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 63.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.86 bar

Creation Date: 4/30/2021 12:20 PM

Notes: Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
- US-05 (2x yeast packs dry pitched)
OG: 1079 (Refract.) 10 (Tilt)
21/5/23: SG: 1020
25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
28/5/23: Cold crashed to 1 C.
29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
30/5/23: Kegged and carbed.

Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
- Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
- US-05 (2x yeast packs dry pitched)
OG: 1082 (Refract.) 10 (Tilt)
Volume at boil was 27 rather than expected 28 L.
Dark grains not cold steeped for this batch, added late to the mash instead.
2/8/21 - SG: 1079
6/8/21 - SG: 1024
7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
15/8/21 - Added 100g of whole coffee beans, Evolve house blend
22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.

Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- US-05 (2x yeast packs dry pitched)
OG: 1076 (Refract.) 1074 (Tilt)
Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
Substitutes:
Gladfield Ale used but Gladfield American Ale listed
Best Malz Caramel Munich 3
7/5/21 - SG: 1025
9/5/21 - SG: 1018
12/5/21 - SG: 1015
13/5/21 - SG: 1015
14/5/21 - SG: 1014
16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
20/5/21 - Cold crashed to 1 C.
21/5/21 - Fined with1/2 tsp gelatin 150ml water.
24/6/21 - This is delicious, make this again.

Author:

Douglouse203

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 10:04 PM

Notes: 5 pounds (7 avg sized) blood oranges, unprocessed.
All zest used in primary. Half of flesh used in secondary.
Toasted all spices together just prior to added to water.
Added grain and spices prior to flame on. Brought to target temp and held for 60 minutes. Mini-sparged with 2 gallons of 180 F water.
Boiled 60 minutes. Centinnial at 60 minute, Amarillo at 30 minutes.
Forgot whirlflock, looks really cloudy in primary.
Keeping in primary for 2 weeks at 68 F.
Mashed at 157 F. BIAB.

Author:

BigD'sBrewcave

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2017 12:57 AM

Notes:

Author:

BVBC

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1

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: 1/11/2014 4:28 PM

Notes: 2014-01-11 Brewnight

4 packs of US-05 sprinkled over cooled wort.

OG- 1.0
FG- 1.0

Dry Hopped on

Author:

DDJ

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

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: 7/12/2015 10:06 AM

Notes:

Author:

BEERngineer

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 2:26 AM

Notes:

* At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.

Author:

Monocan

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 12:19 AM

Notes:

Author:

Todd McNair

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2014 6:26 AM

Notes: A tribute to the MLB Fall Classic. Lets go Giants!

Author:

Bloody Rabbit Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sukker

Priming Amount: 6.66 gram

Creation Date: 4/13/2015 1:27 PM

Notes: 12.05.15
SG: 1040
OG: 1048
FG: GK 1 1015 ABV 4.4
GK 2 1010 ABV 5

FG:

GK 1: 21,5l Tørrhumles i humlepose med 100 gr. (SG 18.05.15 1018/SG 23.05.15 1015)
GK 2: 17 (2l gjær) Norwegian Farmhouse gjær. Tørrhumles med 50gr rett i kar. (SG 18.05.15 1010)

GK1: Flasket 20l med 134gr sukker. 59 flasker Hvit kork.
GK2: Flasket 15l med 108gr sukker. rød kork.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.014

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: 12/6/2015 9:22 PM

Notes:

Author:

Mark Angeli

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/5/2013 6:36 PM

Notes: Irish Stout kit from Midwest Supplies. I added 8 oz. of coco powder to the last five minutes of boil.

Author:

Greg Roussos

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 6/19/2012 11:56 AM

Notes:

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: Bilk Priming

Priming Amount: 150g Dextrose

Creation Date: 11/23/2018 9:40 PM

Notes: Whirlpool wort on completion of boil for 20 minutes until it cools to 70°C. Decant into fermenter then add 15 litres of cold (2°C) aerated water (total 24 litres). Sprinkle yeast on top then seal fermenter lid and ferment at 20°C for 10 - 14 days...

Author:

Adam Smale

Boil Size: 6.5 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: 3/4/2012 2:22 AM

Notes:

Author:

ThomasV

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2014 5:57 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

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: 1/22/2022 2:53 AM

Notes:

Author:

Soothsayer

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2

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: 2/26/2022 1:20 PM

Notes: Brewed 02/26/22
OG 1.045