Homebrew Beer Recipes | Page 2031 | Browse 315,000+ at Brewer's Friend

Author:

TexasWine

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/2/2015 2:20 AM

Notes: Estimated Gravity Readings
Mash 1.074
Second Runnings 1.041
Preboil 1.066
Post Boil 1.076

From Boulevard brewer
Malts
Pale Malt 77.6%
Pre-gelatinized Corn Flakes 20%
Malted White Wheat 2.4%

We mash in at 63C and rest for 50 minutes. Heat up to 68C and rest for 25 minutes. Heat to 73C and rest for 15 minutes before mashing off at 75C.

Hops
Magnum 6.4 IBUs at 98C
Simcoe 7.1 IBUs at 15 minutes after beginning of boil
Amarillo 14.0 IBUs at 65 minutes after beginning of boil (or 5 minutes before end of boil)
Amarillo 9.6 IBUs in the whirlpool

We boil for 70 minutes so adjust these times accordingly based on the length of your boil. Target gravity at end of boil is 17.3 degrees Plato.

We cool the wort to 19C and pitch with our House Belgian Ale strain. We ferment at 21 C until we reach our final gravity of 2.2 degrees Plato.

Tank 7 is dry hopped with Amarillo at the rate of .078 kg per barrel two days out from filtration.

From Boulevard website.
Color (EBC) 12
Bitterness (IBUs) 38
Original Gravity (Plato) 17.3 (~1.071)
Terminal Gravity (Plato) 2.5 (1.010)
Alcohol (ABV) 8.5%
CO2 - Bottles / Cans 3.5 vol. (7.0 g/L)
CO2 - Kegs 2.6 vol. (5.1 g/L)

Author:

michaelb.yvr

Boil Size: 58.26 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 77

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 240 g

Creation Date: 3/16/2021 10:48 PM

Notes: Sugar into kettle with 20 minutes remaining on boil.
hopstand for the win.

Will be split between 2 primaries, one fermented with wyeast 3864, and the other with WLP 550.

- at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.

Fermented from 19-24 C on a rising temperature curve peaking around 80% attenuation. In Primaries for 22 days, then dryhopped in secondaries for 5 days.

EDIT: This beer was made as a blind clone of "It is not the end of the world" by Unibroue. Blind because we live far away and couldn't get the beer so I put this clone recipe together after looking at some Fin du Monde clones to approximate the malt base, and getting the basic stats from Unibroue's website in regards to IBU/SRM/ABV/hop varieties. After trying and failing to acquire some of the commercial version for over a year, we managed to find some so we could do a side-by-side tasting with our homebrew within a month of finishing carbonation in the bottles. The homebrew easily won, though not by a huge margin, they are quite similar with the biggest difference being carbonation, then the hop aroma/flavour levels. This clone is not overcarbonated like the commercial version, and has better hop flavour/aroma that still does not disturb the balance in our opinion.

Author:

Learn to Brew Edmond

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2019 7:37 PM

Notes:

Author:

seankelly789

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 3:26 AM

Notes: 50gms Tea steeped for 6 mins at 95 degrees celcius, added to end of fermentation.
50gms Tea cold steeped for 24 hours at 15 degrees celcius, added to end of fermentation.

Author:

Jared Wolf

Boil Size: 1 Gallons

Boil Time: 20

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 3:16 PM

Notes: 2 lb of honey for every 1 gal of water.

Bring to boil and add honey, stir until dissolved

Cool to fermenting temp (70-80 F)

Ferment for 1 month, bottle and age for 1 month

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 73

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: 9/21/2017 10:36 PM

Notes:

Author:

DMEhrlich

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 11:51 PM

Notes: This recipe was first place for popular vote in Mighty Pint Homebrew Competition on 11/5/16. For the winning brew we used Williamette hops because Glacier was unavailable and aged the stout on bourbon soaked oak wood staves for 6 weeks.

Author:

Tom W

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 7:34 PM

Notes: Pre-mash water = 5.72 gal
Collect 3.5 gal after mashout
Sparge with 3.5 gal
Collect 4.0 gal after sparge
Net wort = 7.5 gal for boil

Boil duration target is 60 min or when 6.25 gal remain (adjust hop addition timing accordingly).

Used nylon bag during boil and in secondary to manage "hop matter" and reduce losses.

Actual grain bill used:
- Rahr 2-Row Malted Barley
- Simpson's Golden Promise

Cold crashed in keg 2 days to 34F after transfer from secondary. Then added gelatin dissolved in 2/3 C water at 150F. Condition in keg at 7 psi C02 and 38F for 14 days for best flavor.

Tasting Notes:
Citrus, pineapple, tangerine and touch of guava / exotic fruit on the nose. Malt flavor is very light, finished dry (FG=1.009) - lets the hops shine. Some dank pine but not overly bitter. Very happy with this batch.

Author:

bdr0679

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 7:22 PM

Notes: start dry hopping at day 5 of primary fermentation

Author:

Boil Size: 8 Gallons

Boil Time: 140

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 2:04 AM

Notes:

Author:

BenMyton

Boil Size: 12.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 12:05 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/6/2017 1:50 AM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.068

Efficiency: 69

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 4/3/2016 5:46 PM

Notes: 1.8 litre yeast starter with 180 grams of light DME.

Mash pH adjusted to 5.2 with 3ml of lactic acid.

Partial boil: 20 litres of double strength wort to fermenter with 20 litres of pH adjusted water. Total volume 40 litres.

16/04/2016 - brew day. pitched yeast to fermenter at 22 C (room temp)
17/04/2016 - moving fermenter to fermentation chamber to 16 celcius
24/04/2016 - SG measured: 12 points
29/4/2016 - adjusted chamber to lagering temperature, 2 C
17/05/2015 - kegged & measured FG - 9 pts

Author:

M3

Boil Size: 79 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

Mash Thickness: 2.5

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: 9/18/2019 4:44 PM

Notes:

Author:

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: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/31/2020 5:01 PM

Notes:

Author:

daftturk

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 64

Mash Thickness: 3.14

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: 4/14/2020 4:05 PM

Notes:

Author:

JoRa

Boil Size: 2500 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2020 4:21 PM

Notes: I have tried to put down the triple decoction as the original method however it is not designed for those inputs.Put it simple:
1st draw 73`C / 10min - 100`C/ 20min
The first decoction raises the temperature to around 53 °C to break down the larger proteins rest 10min
2nd draw 73`C /10min -100`C/ 18min
The second addition raises the mash temperature to 62 °C for starch conversion rest 10min
3rd draw 73`C /10 min -100`C/ 10min
The last addition reaches the mash-out temperature 73`C
Rest before lautering 30min
Sparging temperature 75`C.
This is the very close to a recipe I did 15 years ago while working in the plant in Pilsen.
As for fermentation :
•Pitching temperature 6 °C and primary fermentation lasts 8 days in the CKT.
•The temperature is allowed to slowly rise to a maximum 9 °C on the day 8th(RE 4.0-4.2`P) is racked to the lagering tank and immediately cooled down to 0 °C
•Lagering phase lasts 45 days

Author:

WholeTone

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 6/20/2020 8:40 PM

Notes: Added 1 ounce of Hyssop with the hops for 30 min. (This may need changed. How does it stand up to fermentation?)

Soaked Mint, Hyssop and Tarragon in 16 ounces of white Rum for 7 days prior to adding to to secondary.

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2021 3:19 PM

Notes:

Author:

Haresy77

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/25/2022 1:45 PM

Notes: