Homebrew Beer Recipes | Page 196 | Browse 320,000+ at Brewer's Friend

Author:

Omega Haandbryggeri

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 6:20 PM

Notes: 63*C Fill in malt
63*C-67*C
67*C - 80 min (60 ideally)
67*C-76*C
76*C - 10 min
Boiling (102*C) - 60 min

Extended mashing because one of the pumps failed during heating.

Author:

Brew Crew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 5:29 PM

Notes: Seep grains for 25 to 30 minutes at 150 to 160 degrees.
Add Irish Moss with 20 minutes left in the boil.

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 12:26 AM

Notes: MASH SCHEDULE:

- Dough-in @ 95F with 98.4F water, hold for 45 min (phytic acid rest to help prep mash pH)
- Increase to 113F with boiling water, hold for 20 min (beta-glucan/protein rest)
- Increase to 152F with boiling water, hold for 55-60 min (main infusion/sacch rest)
- Collect 3.5 gallons in first runnings, sparge to collect 3 more

So, here we are. Making a bourbon-barrel fermented black gose... I don't think either of us is sure exactly what's going to happen, but that's part of the fun. Here's the breakdown:

We want to make a gose. This style of light-bodied, tart and funky spiced ale is pretty en-vogue right now. However, being us, we can't just do it the normal way. It's go hard or go home. So, we're going to brew a gose with 10.5% midnight wheat malt and alderwood smoked salt (y'know, cuz it's gonna be a black gose...), throw it in our bourbon barrel (which has previously aged Damnation Alley bourbon, our imperial stout and our English old ale), pitch a lactobacillus starter into it, wait a week then pitch Kölsch yeast, then probably wait a pretty long time to see what happens to it. We are doing this primarily to infect this barrel once and for all, and figure an insanely outlandish, reach-exceeding-our-grasp recipe will guarantee both that and potentially yield an interesting beer. If the beer doesn't come out palatable, then we'll at least learn something or another about sour beers and barrel-based primary fermentation. I'll keep this page updated with our trials and tribulations.

7/24/15: The experiment begins (and oh, does it begin). Making a starter consisting of steeped acidulated malt, flour and dextrose. Already pretty bizarre, but we're hoping to just grow a small lacto culture from our single vial of White Labs L. delbrueckii (WLP677).

7/24/15: - 11:50 PM: Just washed our barrel out with boiling water in preparation for filling it with wort and a lacto culture tomorrow night. Smells amazing still, but definitely a little buggy already. We had been considering this for a while, honestly. We've heard tell that a bourbon barrel will really only be able to age a beer to provide the usual woody, tannic and spirit-like characteristics for 2-3 uses before getting sour and bizarre... thus, we're pretty much prepping it for future sours right now.

7/25/15: Brew day. Everything's going fine, actually. We collected a lot but it's pretty weak, so we'll boil it down to get a more concentrated wort.

8/15/15: Just to update a bit... we went with the original plan on 7/25/15 after brewing to throw this directly into the barrel and add the previously-mentioned lacto starter we made. Additionally, however, we pitched ~65 mL of Omega Labs lactobacillus blend after throwing the other ~35 mL into a small batch of blueberry hefeweizen. Last week (a week after pitching the lacto blend and the Kölsch yeast, mind you), we tasted this monster and it's already pretty damn sour. However, it also hasn't really fermented much. Considering we only hit 1.042 for our OG (already a couple points off) and the Kölsch yeast seemingly barely did anything, likely due to the pH of the barrel's contents being too low (2.5-3.5) for fermentation to truly get underway, we may have our first "stuck" fermentation, cuz the sample we took, though awesome tasting, was about 1.020. Doesn't really matter cuz we can always throw some Brett in. I think it'll still come out awesome, but it needs time and TLC. We were asking for issues with this idea though, so it's fine.

8/29/15: It's been a couple weeks since tasting this and checking hydrometer readings. Last time we checked, this guy was actually, really fermenting, though pretty slow. Even though we believe the yeast we pitched has been all but completely halted by the low pH of the barrel's current contents, it seems lacto has been slowly chipping away at the complex dextrins and other sugars hanging out in there, as the hydrometer revealed us to actually have a then-current gravity of ~1.020. Checked again today with another 8 oz sample and we are progressing, this time with around 1.014. It's slow going, but at this point we actually have a very tasty, complex dark sour beer that presents a lot of challenging flavor components and which has a well-rounded body to boot. In terms of ABV, we are hovering somewhere around 4%, which is actually pretty solid. Changed the blowoff assembly to an airlock and sipping on the sample as I type. As I mentioned, it's very complex. In the nose I get notes of bourbon and sherry, cocoa, oak, vanilla and an intense tangy funk note, not unlike something like Boulevard's Love Child sours (which are also BBA darker sours, incidentally). The wine-like notes also linger on the tongue, though the finish is sharply sour, salty and surprisingly very dry considering there's still a decent amount of residual sugar. I think we'll probably bottle this one pretty soon, honestly. We're trying to strike a balance between taking 8 ounce samples to check gravity every few weeks and just cutting our (volume) losses and collecting what we can, bottling it and enjoying it. Besides, we're both itching to do something insane with Brett in the barrel, so that's even more reason to get this wonderful little science project out of there and into our beer fridge. Until next time.

9/18/15: We bottled this last week, using Lalvin champagne yeast to hopefully carbonate it nicely given the main yeast in the barrel probably gave up when it was added to such a low pH environment. It's somewhat carbonated in only a week which is good, but the most important thing is...

IT'S FUCKING AWESOME.

Holy shit, this is basically everything we wanted it to be, and pretty much all of the notes, nuances and flavors come together amazingly. It's smoky, salty, sour, malty, roasty, coffee-forward, tannic and bourbon-laced with an absolutely insane acid profile. Super good. Insanely pumped.

Author:

Fatty Lumpkin

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: Corn sugar

Priming Amount: 3oz

Creation Date: 1/27/2017 3:35 AM

Notes: First All grain batch. Actual OG was 1.042 and FG was 1.010. So ABV should be 4.2. Great black color. Lot of coffee and some cocoa. I hope these flavors intensify after bottling. First time with omega labs yeast Irish ale 005. For this beer, the OLy performed excellent. I left the fermentor in my unheated barn with temps fluctuating between 55 to 65 for 4 days. When outside temps were going to hit the 40s I brought the beer into my house which we keep between 65 and 68. The FG tells the tale, I'm happy with 1.010 and it taste like a solid Irish Stout. Used 3oz priming sugar in 2 cups of water. Bottled 1/29/17. 35 1/2 16oz ez caps.

Author:

Seaview Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 67

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: 8/10/2016 6:12 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/?utm_source=Informz&utm_medium=Email&utm_campaign=Default&_zs=fC03J1&_zl=KeCF3

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 2/8/2013 8:17 PM

Notes: I had two ounces of Legacy hops that I added through out the boil

One 1st place in the American IPA category

Runner up best of show

Author:

NannoBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.65

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: 11/23/2018 7:23 PM

Notes: Based on: https://www.brewtoad.com/recipes/winter-beard-cold-mountain-clone

Author:

Mybuddypete

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 63

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2018 8:01 PM

Notes: Hops low boiled for 30 minutes in 1qt water and added to mash half way through.

No sparge.

Pitched yeast at 100F let drop as fermentation started a couple hours later. Very aggressive fermentation for almost three days.

Kegged 7 days later. CRAZY high attenuation FG:1.002 96%

Author:

Cuds01

Boil Size: 29.97 Litres

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/20/2018 10:44 PM

Notes: TOTAL WATER NEEDED - 32.42 Liters
STRIKE WATER TEMP - 70 degrees Celsius
PREBOIL WORT - 29.97 Liters
POST BOIL WORT - 24.45 Liters
INTO FERMENTER - 23 Liters

Pirate life Mosaic is 7% ABV and 58 IBU

Pirate Life Uses Pale 2 row and Carapils and obviously Mosaic.

Tried no sparge method with this brew and still achieved 75% efficiency which is equal to when I sparge. Just stirred the mash a few times.

ABV & IBU were spot on, Beer tastes so close to the PL.
Belgian malt was used as that's all i could get from brew shop at the time but worked well.

Colour was so close to the PL.

You could dry hop more, however it was high in hop flavor and aroma. Will definitely make this many more times to come!!

Author:

mcline3885@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: forced

Priming Amount: N/A

Creation Date: 5/8/2016 4:46 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 5/8/2016 4:38 AM

Notes:

Author:

JackAtomic

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 55

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: 2/15/2017 12:30 AM

Notes:

Author:

Garlsen

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 8:17 PM

Notes:

Author:

Chuck Thresher

Boil Size: 3.33335 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: 3/12/2011 3:00 PM

Notes: Yazoo Sue Smoked Porter clone

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 11/9/2013 2:26 PM

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 14,8 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 67 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, WLP002, WLP007, WLP013, WLP051

Author:

Mortzor

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 67

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: 3/20/2017 5:33 PM

Notes:

Author:

BobWRx

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 6/7/2019 1:53 AM

Notes:

Author:

Roget

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 7:24 PM

Notes: pulsed grain in food processor - not much difference to Efficiency.
Reduced to 60% & added 500g DME.
FG 1.013 after 9days & 13days

Conditioned to 2.0 CO2
117g Dextrose for 25L

Author:

Dereka77

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 11/2/2012 2:54 AM

Notes:

Author:

Grackle Brewery

Boil Size: 9.63 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.294

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: 11/22/2021 1:00 AM

Notes: