Homebrew Beer Recipes | Page 199 | Browse 320,000+ at Brewer's Friend

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:

Brewing in the Garage!

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 15.28 psi

Creation Date: 11/2/2020 5:15 AM

Notes:

Author:

Frankenheim

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

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: 6/16/2019 6:54 PM

Notes: Kettle Sour using OYL-605.
- Mash and boil 5 min to sanitize. Cool to 100F and pitch lacto.
- Hold temp at 85F and monitor pH - stop at ~3.5
- Boil, Chill and pitch

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Azucar

Priming Amount: 7 gr. / l.

Creation Date: 1/5/2015 11:45 AM

Notes:

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.

Author:

rick714

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/26/2012 11:21 PM

Notes:

Author:

Murradus

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 8.7

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 9:43 PM

Notes:

Author:

Nix Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Kegging

Priming Amount: 5 Days @ 12 PSI

Creation Date: 10/21/2016 12:10 AM

Notes:

Author:

jason91notch

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2013 5:00 AM

Notes:

Author:

Jono

Boil Size: 9 Litres

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2013 12:04 AM

Notes: Doubled steeped grains and hop additions then split between two fermenters.
Steeped grains held heat well for 60 minutes.
Sparged 2l at 73deg.
Hop in sock during boil.
Yeast added dry around 18 degrees.

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:

Julien Huxley

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 4:02 PM

Notes: This is a scaled down version of a soured saison I brewed. The initial batch was 11 gallons brewed in 10/2013. It aged with dregs from Cantillon, Jolly Pumpkin and Orval until 04/2015 at which point I pulled a gallon and let it age on half a pound of elderberries. The Cantillon lambic-like character really came out after 60 days on fruit so I bottled it. This beer won bronze in the sour category of the MontreAler's Ale and Lager Throwdown (MALT) in Nov 2015.

Author:

Klassic

Boil Size: 2 Gallons

Boil Time: 1

Boil Gravity: 1.046

Efficiency: 100

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 7:41 PM

Notes:

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 4/6/2016 4:49 PM

Notes:

Author:

against the grain

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2013 4:56 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2014 3:47 PM

Notes: absolutely perfect, love this beer

what I use for the extract base is

http://www.homebrewery.com/beer/beer-extracts-dry.shtml

American Light Dry Extract. - We package this big bag of mixed fermentables because it makes a great American-style beer. Contains 3 ½ lbs. Light Dry Malt Extract and 1 lb. Granulated Honey.

I ended up dry hopping with 1 ounce then filtered with a 5 micron filter then after kegging I kegged hopped with 1 ounce for 1 day just to get a stronger flavor, worked perfect

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: CO2

Priming Amount: Kegging

Creation Date: 1/1/2016 9:31 PM

Notes: Source: Tweaked version of Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105

For the Dark Munich, I roasted my Light Munich (2# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)

DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start with slow ramp down to 52°
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 24 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

Author:

MKJ

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 12/2/2017 7:16 PM

Notes:

Author:

troyh

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2013 9:13 PM

Notes:

Author:

SuperiorBrew

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2013 3:51 AM

Notes: