Homebrew Beer Recipes | Page 206 | Browse 320,000+ at Brewer's Friend

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 9/5/2012 2:21 PM

Notes:

Author:

LJ Wylie

Boil Size: 7 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2019 1:44 PM

Notes:

Author:

stinkygrapes

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2013 1:08 AM

Notes: Can sub Black Patent for De-Bittered Black Malt

Scaled down for 3gal BIAB.

Original: http://byo.com/porter/item/1857-founder%E2%80%99s-brewings-breakfast-stout-clone

Brewed 12/15/13

Pre-boil gravity 1.048
OG 1.070. Guessing lower efficiency given the higher grain bill. Need to compensate next time. This is the largest ABV beer I've brewed.

Racked to secondary 12/22

1/2/14 - Gravity down to 1.018. Tastes good. A little thinner than original, but i'll attribute that to the lower OG. Sticking this into a fridge to crash chill at ~40*F

Author:

Amateur Zymology

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: 110 g

Creation Date: 3/28/2014 3:57 PM

Notes: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a mildly spicy and earthy flavour and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.
The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavour and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Temperature: 68-73°F
Attenuation: 77-81%
Flocculation: Medium-Low
1L with 100g DME shaken starter should be made 24 hours in advance to guarantee viability.

Pilgrim Hops is a dual use variety with a relatively high alpha acid content at 9.0%-13.0%. This variety comes with a high co-humulone content ranging from 36%-38% which some brewers attribute to a more harsh bitterness profile. The oils are relatively balanced in Pilgrim, and is compared to both Target and Challenger. The increase in aroma from Pilgrim compared to Target is associated with its selinene oil levels at 8.6%, which is sought after for its use in the perfume industry. This along with the other oil make up provides an herbal hoppy essence about it.
Pilgrim hops is versatile and is used from beginning of the boil to finishing. It excels at its yield and the medium to large oval cones are harvested mid to late season. Pilgrim has tolerance and resistance to mildew and wilt, which places it on the sustainability map. It is most widely used in Europe, but that is likely to its failry new introduction to the brewing society of the world.

Alpha 13%-17%. Citra is a new breed of American high alpha-acid hop. Produces fruity, citrus aroma and flavour, with a heavy aroma of tropical fruits (guava, mango, tropical fruit). Typically used in highly hopped American Ales; Pale Ales, IPA's, DIPA's and Barleywines. Most often used as a late addition aroma/flavour hop, but can make for an excellent bittering hop aswell.

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.5

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: 3/29/2015 8:21 AM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 12.7

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 6:25 PM

Notes:

Author:

Brygga Tillsammans

Boil Size: 4.5 Litres

Boil Time: 15

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2018 1:06 PM

Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan.

Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå.

Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter.

Nu ska allt kylas ner till 21 grader.

När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet.

Häll i hälften av jästen ner i jäskärlet.

Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen.

Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet.

Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång.

Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar.

Vänta 7 dagar till och flaska.

Author:

RockHopper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 8/31/2016 5:09 PM

Notes: From the book "Mikkellers book about beer" by Mikkel Borg Bjergsø og Pernille Pang. Originally "Red White Christmas".

Author:

Brewing Bard

Boil Size: 3 Gallons

Boil Time: N/A

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: 9/19/2011 9:05 PM

Notes: Due to the honey in the Cider this could be considered a Cyser. Also, any Cider with a large ratio of honey needs to be aged 10 months or more; like Mead. This allows the "hot" alcohol flavor from the honey to dissipate.

Author:

vkrishan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: forced carb

Priming Amount: N/A

Creation Date: 7/19/2015 12:32 PM

Notes:

Author:

JustinB_DC

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/8/2012 1:03 AM

Notes:

Author:

cdenney

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 7:26 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 7:15 PM

Notes: The Magnum hops were 4th year home-grown. Estimated at 10AA due to 10 months vacuum-sealed storage. 78 IBU's was perfect for this recipe.

2nd Place in BJCP Category 14
2013 Indiana State Fair Brewers Cup

http://www.brewerscup.org/2013-hb-winners.pdf

Author:

raiderrob

Boil Size: 5.15 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 6:32 AM

Notes: Soaking 2 oz of Heavy toasted oak chips in 10 oz of Capt Morgan Black, spiced rum. will let them soak for 2 months then rack the beer on top and let set for 2 months.

Brewed on 12/11/16 OG 1.084, volume in fermentor is 3 Gallons. not sure if it was mash efficiency as I forgot to take a pre boil reading.
The sample I took for the OG tasted fantastic. pitched yeast at 64 F, set fermentation at 68 F.

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:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 12:00 PM

Notes: Partial mashing in a pot - 1kg of strong peat malt using a net bag. After that adding luquid malt extracts and boiling with hoppes. Fermantation 4 weeks (5-10 grade Celsius).

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 8:46 AM

Notes: Wyeast WLP005 yeast with 1 litre starter, fermented for 36 hours (1 litre of water, 100g of light spray malt).

Measurements:

Boil gravity 47pts
Original gravity 56 pts
Final gravity 17 pts

28/03/2016 - brew day
01/04/2016 - no more airlock activity after 4 days of fermentation. waiting some time for yeast to clean up before cold crashing and kegging...
5/04/2016 - cold crashing at 0 celcius
13/04/2016 - kegging day. The beer tastes very good even before carbonation. Moving the keg to condition at 0 celsius.
24/04/2016 - sampled the beer, it's good but a bit hazy. might try gelatin to clear it up in the serving keg.

Author:

Postiz

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.9

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: 2/3/2016 11:53 AM

Notes: http://www.eckraus.com/blog/foreign-extra-stout-beer-recipe-all-grain

Author:

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 83

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/17/2016 8:57 AM

Notes: Ideas from https://www.fivebladesbrewing.com/guinness-secrets-revealed/

- using soft water with no minerals
- sourness comes from lactic acid
- steeping roasted barley instead of mashing
- double gravity wort diluted to target OG

----

32 litres boil volume, BG 64 pts.

Author:

Freetime000

Boil Size: 2.2 Gallons

Boil Time: 90

Boil Gravity: 1.014

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 1/11/2018 2:49 AM

Notes: IMPORTANT: Add honey at end of boil, flame out.

The whirlpool herbs (hop list) is a steep of no less than 10 mins or more added end of Boil.

I use a nylon mesh straining bag that I can add herbs to through out the process.

Ancient Notes:
This is a conversion of my Wee Heavy / Scotch Ale Braggot. Instead of Hops it's using more ancient traditional herbs. The Heather is considered for bittering while Meadowsweet is also commonly found in mead and ales.

You can add .10 Kent Golding Hops at 60 mins to get more modern bittering effect.

This is an experimental recipe! Built using tea tests. It may need tweaking to get the herbs flavors to show or maybe reduce them!

Optional: Remove Meadow Sweet for Heather only ale.
Optional: Dry hop with Heather after fermentation.
Optional: Skip Co2 phase because most likely ancient ales were flat :( I'll be carbonating.

Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.

Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

Do a Yeast starter using 6g of GoFerm and 5g Safale yeast early into brew so it has time to start.

Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.

The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. You may need to add more water as you go to keep in line. Use a dip stick to measure.