Homebrew Beer Recipes | Page 1988 | Browse 320,000+ at Brewer's Friend

Author:

Nickas14

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 163.9 g

Creation Date: 8/12/2022 10:03 AM

Notes:

Author:

Boil Size: 18.84 Litres

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 203.9 g

Creation Date: 4/24/2022 10:40 PM

Notes: For best results, juice the ginger with a macerating (slow) juicer. Bring water to a boil together with other spices, simmer for 20 minutes, then add juices and sugar and allow to cool to at least 30 degrees C.

Add cooled wort to the trub left behind from a stout ferment, e.g. The Dark Crystal.

Open ferment (ideally in a food grade bucket with lid), no airlock, just cover the top of the bung with clean foil. Choose a warmer location and/or season, e.g. kitchen, aiming for 22-24 degrees C (but up to 30), or substitute a wide temperature range yeast (e.g. Loki).

Bottle reusing 8 empty 2L carbonated beverage bottles (no root beer bottles unless completely eradicating the persistent flavour extant in them).

Colour (and dark rum-like flavour) in the final beverage can be tweaked by substituting table sugar for demarara, brown sugar, or even molasses, heading towards a 'dark and stormy' cocktail finish. Alternatively, the palest option can be given an oceanic tint by adding Blue Curaçao before bottling.

Author:

Dawg

Boil Size: 24.5 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2021 12:49 AM

Notes: This is Matthew Herrold's recipe found on MeanBrews.com, (actually a Youtube video on Mean Brews channel).

3- 6.5 Gallon Batches
Brew 1 - Wyeast 1214; Bottle Condition
Brew 2 - Wyeast 3787; Bottle Condition
Brew 3 -

Westmalle Strain - Wyeast 3787, WLP530
Chimay Strain - Wyeast 1214, WLP500
Hoegarden Strain - Wyeast 3463, WLP720
Rochefort Strain - 1762

Others: Wyeast 3942, OYL-024, OYL-028,

Author:

snifter

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 11:47 PM

Notes:

Author:

Lampkin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

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: 2/11/2022 9:06 PM

Notes:

Author:

Greenbearindustries

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.089

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.2 oz

Creation Date: 7/29/2021 12:28 AM

Notes: Tweaked from BCS wee heavy, pg 132

Total Water Needed
total volume of water needed for this recipe
4.61 Gallons
Strike Water Temp
165 Fahrenheit
Total Mash Volume
5.69 Gallons
PreBoil Wort
4.00 Gallons
PostBoil Wort
3.25 Gallons
Into Fermenter
3.00 Gallons

Author:

British Ale Dude

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 20

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 13.78 psi

Creation Date: 5/9/2020 5:39 PM

Notes: BAD = British Ale Dude :-)

3rd gen yeast which is a mix of the two

I really think optic malt is better than marris otter for this application and hence the best in the name.

This basically a Fullers ESB recipe with some minor twists.

An accumulation of my new brewing techniques that have gained me tremendous efficiency gains to my Anvil setup:
- small batch collar
- brew bag
- vorlauf
- new sparge method
- water treatment
- norcal whirlpool spinner

I add gelatin in the keg as well.

Author:

radim.zvanovec@gmail.com

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 88

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 165.7 g

Creation Date: 4/9/2020 1:17 PM

Notes:

Author:

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 9/5/2018 12:40 PM

Notes:

Author:

nickhuber

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 11/3/2017 11:22 PM

Notes: 11/3 at 8pm.

1.046 OG. Added whirlfloc, irish moss, 2 tsp yeast nuetrient.

11/5 at 10am. Pitched yeast and submerged in temp control. 65 degrees.

11/7 at 10am. 1.32 gravity.

11/10 Cold crash began

11/11 kegged added 2 oz blueberry extract.

11/12 - delicious!

Author:

sgcommon

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.3

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: 1/25/2014 4:34 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 6:01 PM

Notes:

Author:

fKempf

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.7

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: 10/20/2015 3:20 PM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 2:14 AM

Notes:

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Bottling sugar

Priming Amount: 140

Creation Date: 5/20/2015 10:56 AM

Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermentación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días.

Author:

Marsh Mash

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 7:00 PM

Notes: us 05 added also for ferm

Author:

Nachobass25

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 60

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: 3/13/2015 10:15 PM

Notes:

Author:

daeccellent1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2014 2:18 PM

Notes:

Author:

Pascal Riendeau (Paco)

Boil Size: 14.8148 Litres

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: 4/11/2011 3:30 PM

Notes: Back 'n' Black, Dark hours, Death/Black Metal Brew Day (Sunday), Black/Dark Sunday
Using Carafa Spec I instead of II, (quite) different batch of Amarillo, replacing Fuggles with Nelson Sauvin, bumping up the flavor/aroma hops...
Mash at 158°F: we got "distracted" and forgot about the mash at ~158-160°F for the first 15 minutes. We then added cold water to lower it to ~155°F.
Splitted batch between brewers
Paco - Pitched dry yeast (US-05) directly unto wort in carboy
Cool to 15°C in ~20min.
1.065
Ferment at 16°C
Lag time less than 12 hours
17/04 - racked to 2nd/keg, ?1.017? am considering dry hoping...
26/04 - 90g Colombus (Tomahanwk) for dry hoping
02/05 - 1.014, kegged: smell and taste awesome...