Homebrew Beer Recipes | Page 202 | Browse 325,000+ at Brewer's Friend

Author:

Eldritch Brewer

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.085

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: 5/13/2015 10:00 PM

Notes: Using Red Star Cote des Blancs dehydrated Champaigne yeast.

I am also using an extra lb of honey (Charlie calss for 7 lbs).

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.062

Efficiency: 81

Mash Thickness: 1.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 4.7 oz

Creation Date: 6/15/2013 3:01 AM

Notes: Born on 9/15/25.

On 9/27 set out at room temperature for diacetyl rest. 1.025
On 10/2 place in fridge and slowly cold crash.
On 10/6, keg and carbonate. 3 weeks, grain to glass.

Author:

stevesic88@gmail.com

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 2:40 AM

Notes: OG = 1.088
FG = 1.016
ABV = 9.45%

Author:

Josh Burch

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.105

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: 5/3/2015 12:10 PM

Notes:

Author:

mhj75

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 11:38 AM

Notes: Used 32l of water - seemed just a little too much and had a slight drop in efficiency as a result. But maybe I hadn't measured it accurately enough?

Mashed at 64-65c

Author:

felipe degen

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: Sugar

Priming Amount: 12 g/L

Creation Date: 2/19/2016 2:08 PM

Notes:

Author:

Gary F

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 10:23 PM

Notes: Pitched two packets of S-04.

Brewed this at an in-person brew-compeititon at Broken Cauldron taproom. This won first place.

It's a very solid extra stout. It is probably closer in style to a Tropical stout, with its lower bitterness.

Author:

Raging_Engie

Boil Size: 0.5 Gallons

Boil Time: 15

Boil Gravity: 1.252

Efficiency: 35

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: 3/24/2018 7:39 PM

Notes: Bring 1/2 Gallon to Boil
Remove Heat
Stir in 3lb of wild flower honey
Chill to 68F
Add 1 tblspool go ferm and ec 1118 yeast

Ferment in Primary 2 weeks
Transfer to Secondary
Add 2 oz of toasted bourbon soaked oak chips and 2 opened vanilla beans

Author:

NOANJU

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

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: 12/6/2018 6:15 AM

Notes:

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3oz

Creation Date: 1/23/2018 1:29 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

Ozarks Mountain Brewery

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 2:29 AM

Notes: This turned out fantastic, color darkened for me to a light amber because I boil for 90 minutes but came out with nice a sweet on the tongue and mild malt after, lite and refreshing for a nice October fall day

note: this will need to age at least 2 months to drop all the solids and loose hops down to the bottom and leave a good clean beer

Author:

Boil Size: 6.75 Gallons

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 71

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/2/2016 1:34 AM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 7.9

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2020 11:42 AM

Notes:

Author:

rmd9

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 11:59 AM

Notes:

Author:

Ben's beers

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 5

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: 4/25/2014 8:52 AM

Notes: A very traditional English best bitter, derived from the following real ale recipes in Graham Wheeler's book Brew Your Own British Real Ale:

Adnams
Adnams explorer
Bass draught
Brakspear
Brakspear special
Deuchars IPA
Courage best
Courage Directors
Flowers IPA
Flowers Original
Fullers ESB
Hop back summer lightning
Marstons Pedigree
Moorhouses Pendle Witches
Morland Old Speckled Hen
Ruddles Best
Theakston Old Peculiar
Taylor Landlord
Wadworth 6X
Youngs Special

Hop level and crystal malt level are averages of the values in the the above recipes.

2% torrified wheat added for head retention only.

Wyeast 1968 (Fuller's ESB strain) chosen for its estery profile and malty finish. Fermentation temp 20 deg C for moderate ester production.

Brewed with London tap water. Half the volume boiled to reduce bicarbonate hardness. 2 grams gypsum added to raise sulphate level slightly.

This recipe is designed for brew-in-a-bag using a 19 litre stockpot. Efficiency worked out at 75% according to Brewersfriend and 80% according to Beer Engine. IBU level 33 according to Beer Engine, but true value likely to be slightly under this as brew-in-a-bag has lower utilization.

Author:

Gil Wagi

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2012 1:58 PM

Notes:

Author:

ipanchor

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 5:42 PM

Notes:

Author:

J-Sap

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2017 9:33 PM

Notes:

Author:

Ryouji

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 3:43 AM

Notes: irish moss 30g

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 3:38 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy.