Homebrew Beer Recipes | Page 197 | Browse 320,000+ at Brewer's Friend

Author:

NathanUK

Boil Size: 55.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 3.65

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: 4/15/2022 8:38 AM

Notes:

Author:

Leonard1

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 3:49 PM

Notes:

Author:

BrewHop

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2016 3:09 AM

Notes: Brewed 1/21/2016. Strike water was 166 and I hit about 151 so I recirculated about 2.5gal. Collected 9.5 gal and the sparge didn't drop below 3 brix. In kettle efficiency was 87%, didn't take a pH reading. Hit 5.75 pretty much on the nose but had a little left over. Hit my efficiency on the nose too. Pitching temp settled at about 68F. 1/22 temp has been about 67F all day. 1/23 temp had climbed up to 69F and I chilled it down to about 65F. 1/24 morning it was sitting at about 67F. Due to me leaving I put an airlock and some fermcap in there. Dry hopped 2/10/2016. Kegged 2/14/2016.

Author:

Sensing Brewing

Boil Size: 59 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 3

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: 1/7/2018 10:27 PM

Notes: 23/3/18.

22 L with our house kveik blend. Ferment at 28c.

29/3/18
1.010 Racked on 1.2Kg Blueberries in 11L PET. 109g/L
And keg rest in 12L Cornelius keg,

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21 L with a blend of WLP644 and A20 CITRUS.
Fermented at 26c.

4/4/18 1.012 Racked on 800g blackcurrants in 11L PET. 73g/L.
And keg rest in 12L Cornelius keg.

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5 L to La saison √225 & Saison De Dottignies dregs.
Ferment at 23c.
4/4/18 Adding 800g Raspberries, 160g/L.

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5 L Unhoped wort with a blend of all my cultures.
Ferment at 23c.

SenSing M€G@ Blend.

Mud King MTF
Megablend UK 2018
Funk Weapon #2
Hornindal FY5
Ebbegarden FY9
Framgarden FY10
Simonaitis FY16
Midbust FY17
Aurland FY38
Marina FY39
Rima FY40
A20 Citrus
WLP644
WLP648
Mix culture 1. Different Kveiks and bottle dregs.
Mix culture 2. Wild cap from Norwegian blueberries and Ebbegarden kveik.
Mix culture 3. A blend of all my cultures from 6 month ago.

Dregs.
200ml starter wort @ 1.030 for 4 weeks at room temp in 250ml lab bottles.
La Saison √225. 200ml
Saison De Dottignies. 200ml
FiftyFifty Lambic x2. 200ml
Boon Mariage Parafit x3. 200ml
Boon Kriek x4. 200ml

Will use this to inoculate 30L of Cherry Lambish.

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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:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2013 3:06 PM

Notes:

Author:

marcos_1

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

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: 9/29/2017 7:22 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: 1.5

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: 8/20/2016 10:37 AM

Notes:

Author:

John 23

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 6/29/2018 2:53 PM

Notes:

Author:

fuggles

Boil Size: 56 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: 4

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: 10/11/2016 4:19 PM

Notes:

Author:

Umoyk

Boil Size: 7.4 Litres

Boil Time: 120

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: Sucrose

Priming Amount: N/A

Creation Date: 7/23/2013 10:28 AM

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:

360petercook

Boil Size: 14 Gallons

Boil Time: 120

Boil Gravity: 1.102

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 3:27 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

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: 3/4/2017 6:04 PM

Notes: 3/4/17: This is one thread of a future blended English style "stock ale." Built as a ~7.75% export-ish stout to be blended with an English mild or ESB-like beer brewed at a later date. We'll likely blend to taste instead of a generic 50:50 but we'll have to see how this comes out first.

Update: Hitting temps pretty well and collected a lot due to slight oversparging. Going to have to boil down to get more concentrated wort. Makes sense because it's a few SRM from 40 right now.

3/25/17: This has been conditioning for a few weeks and has finally hit 1.021. The flavor is molasses and pumpernickel with herbal notes, some roast and cocoa.

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:

JonyMac

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 5:55 PM

Notes: 48g dry yeast

Ferment at 53 until 2-5 points from finished, then bump to 65 for 3 days for diacetyl rest. Then lager for 5 weeks.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

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: 11/21/2016 1:14 AM

Notes: malt smoked with a mixer of apple wood and ponderosa pine.
lacto pitched first , then finished with 1007.

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:

snew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2018 3:11 PM

Notes:
Make vanilla tincture with 1 bean cut and scraped with vodka. Add to primary with orange zest for 5-7 day’s.

Author:

Capn12

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Honey

Priming Amount: 6 Tbsp

Creation Date: 5/3/2013 1:22 PM

Notes: Fermentation should be as follows, 1 week in primary, add vanilla bean to primary during week two, rack to a secondary during week three...after three weeks keg or bottle.

OG will be significantly higher than above, due to brown sugar/graham cracker additions.

Soak Vanilla bean in vodka for 1 week minimum before adding to Primary.