Homebrew Beer Recipes | Page 185 | Browse 325,000+ at Brewer's Friend

Author:

Cali Duck

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 1.2

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: 3/3/2017 7:53 PM

Notes:

Author:

bhive01

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2019 3:47 PM

Notes: https://www.reddit.com/r/Homebrewing/comments/c5ehjd/boddingtons_clone/
https://www.homebrewtalk.com/forum/threads/will-the-real-london-water-profile-please-stand-up.161770/
https://barclayperkins.blogspot.com/2019/09/lets-brew-1939-boddington-cc.html
https://barclayperkins.blogspot.com/2018/03/lets-brew-1974-boddington-ip.html?m=1
https://www.homebrewing.org/assets/images/Recipe_Instructions_2019/ag99-8484.pdf
https://imgur.com/a/LhurkmR#oOpg7CZ
https://boakandbailey.com/2016/08/tonys-pre-1970-boddingtons-clone-recipe/
https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=62589&sid=d626cb12eec68c5436851f8c27cf4109&start=135

Really struggling with the water profile. Went with balanced in the end.

Author:

jmkinney0@yahoo.com

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 2:27 AM

Notes: Used harvested yeast from single pale 6/18/16. 2L 1.035 stir plate
0 minute and dry hops are homegrown

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/9/2014 6:18 PM

Notes: OC Fair 2016 - rated 35.3 (category 28a)

Brew Date: 08/16/14
Brett Date: 08/24/14
Pear Date: 10/06/14
Bottle Date: 12/06/14

Secondary ferment
-5 lbs pears
-WLP650 - Brux Brett

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.17

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/10/2013 9:58 PM

Notes: Not for the faint-hearted. Give this one time to ferment, clear up, and condition..and you'll be very happy. Awesome beer!!

Author:

aleman74

Boil Size: 210 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2014 8:23 PM

Notes:

Author:

Sante Winery

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 12/30/2012 9:11 PM

Notes: Secondary w/ 2 whole vanilla beans takes place for 1-3 months in a 15 gallon french oak barrel that previously held puerto rican rum.
Finished at 1.012 gravity.
Pulled 5g from the barrel after 10 days and kegged. Chocolatey and rich. Viscous. Yummy. Will blend Salvavida stout into the barrel to fill the barrel.

Author:

Bloody Rabbit Brewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 61

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2014 5:31 AM

Notes:
1/2 kg oppkuttet/knust rabarbra og ca 100 gram hylleblomst tilsettes etter primærgjæring (1 uke). Gjæres videre i to uker. Flaskes med 6,5 gram sukker pr liter.

Notes:
05.08.14
Mesket 21 liter vann.
Skyllet med 18l
SG: 1046
OG: 1050
SG: 1010 (12.08.14) 1007(19.08.14)
FG: (26.08.14) 10006

ABV: 5.8%

05.08.14 25.5 Liter satt til gjæring.
12.08.14 tilsatt rabarbra og hylleblomst.
26.08.14 23 liter flasket med 150 gram sukker. Mørke Blå korker

Author:

Mdseek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 72

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: 2/21/2015 2:14 PM

Notes:

Author:

jclainesse

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 5:52 PM

Notes:

Author:

jehbrewer

Boil Size: 8.6 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2014 3:02 PM

Notes:

Author:

Aley Ale

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 2/11/2016 3:26 PM

Notes: Initial mash water should be 165 to account for temperature losses and wind up at 150.

Author:

Ouroborealis

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 3:56 AM

Notes:

Author:

DarinBrau

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

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: 3/27/2014 12:42 PM

Notes: Updated recipe 4/27/16 -- Replaced Crystal 40L (.6lb) & De-Bittered Black (.4lb) with Golden Naked Oats (1.0lb). This should help provide more mouth feel and texture.

Author:

daemon

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.133

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 10:32 PM

Notes:

Author:

ericnut

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

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: 10/8/2015 4:56 PM

Notes: 2015 November Best of Boston Home brew competition. spiced beer category. 2nd PLace

Author:

buzzerj

Boil Size: 5 Gallons

Boil Time: 90

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: 1/12/2014 3:36 PM

Notes:

Author:

Andrew Gregg

Boil Size: 2.5 Gallons

Boil Time: 60

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: 4/5/2011 6:37 AM

Notes: MrBeer Keg sized batch. Can be scaled. This is a test and its easier for me to do all grain with these small batches.

Author:

MontiChristo

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 90

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: 6/15/2016 3:06 AM

Notes:
Split into 2 x 5 gallon batches

1) 2 pks Lalvin Narbonne Yeast (71B-1122) - rehydrate each seperately with goferm
2) De-core and puree apples (add half to each fermenter)
- 2 lbs Red Delicious, 2 lbs Fuji, 2 lbs Golden Delicious, 2 lbs Gala, 2 lbs Granny Smith
3) Top off to 4 gallon mark with spring water
4) Heat honey to aid in mixing, add 6lbs to each fermentor), mix with degasser
5) Add 1pk of rehydrated yeast to each fermentor once temperature is correct, mix again with the degasser
6) Ferment with no air lock for 5-7 days
7) after 5-7 days add 1 gallon apple juice (no preservatives - pasteurized is ok) to each fermentor, stir gently, reseal and add airlock
8) Once fermentation stops transfer to secondary and age for 1 month to clarify
9) Add 2 oz american medium toast oak cubes (taste once per week until desired oak flavor)
10) Cold crash or continue to age until desired clarity is reached
11) Back sweeten and mix gently with tart cherry juice in bottling bucket (1 cup at a time until desired cherry flavor is reached)

Note: tart cherry juice can be added to secondary fermenter if an additional agent is added to kill fermentation completely. Idea is to not ferment the tart cherry juice and use it to back sweetening.

Currently brewing: see brew session results