Homebrew Beer Recipes | Page 2125 | Browse 320,000+ at Brewer's Friend

Author:

Eugene c23

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: 256g

Creation Date: 11/13/2018 12:49 AM

Notes: Color and Fortify with Cane Syrup

Author:

Boil Size: 9 Litres

Boil Time: N/A

Boil Gravity: 1.098

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2017 10:28 PM

Notes: 15 pieces of star anise steeped for 10-12 mins.

Author:

tayvay

Boil Size: 496 Gallons

Boil Time: 75

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2017 10:03 PM

Notes: *The efficiency has been reduced to %70 due to usual decrease in efficiency that comes with brewing very high gravity beers. We can adjust this as needed.
*In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
*We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
*Super moss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
*Zinc usage rate has been increased due to increased gravity.
*Ferment at 66 degrees Fahrenheit. Ferment until final gravity doesn't change for at least 3 days in a row.
-Perform diacetyl test (notes to follow) daily until there is no diacetyl detected.
*After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 35 degrees F. Allow to condition until the beer tastes ready.
*Hops can be substituted based on availability, though please consult with us before making substitution, as some varieties will not be appropriate to style.
*Hop quantity is based on Alpha acid indicated and a pre-boil volume of 16 bbls.

*Treat water as Mare Island does.

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.064

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:13 PM

Notes: Muscovado sugar cooked in wort for 45 minutes and added back to main batch at 15 minutes to the end of the boil.

Added 1 servomyces capsule and teaspoon of irish moss at 10 minutes to the end of boil. 2015-07-20

Author:

Planet Scott

Boil Size: 47 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 10/27/2016 5:56 PM

Notes:

Author:

danbart

Boil Size: 7.1 Gallons

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 4:13 PM

Notes:

Author:

OAE Iceman

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5 oz

Creation Date: 8/29/2015 8:20 PM

Notes: Yeast could also be White Labs WPL007 Dry English Ale or Nottingham Yeast.
Sparge with 3.5 gallons of water at 170 degrees.
At 0 minutes add the hops, coffee and caco nibs and stir for 2 minutes and let it rest for 28 minutes and then chill down to 64 degrees.
Add Oxygen for 90 seconds.
Add yeast and let the fermentation rise up to 68 degrees till attenuation hits 1.035 sg and then ramp up the temperature to 72 degrees and hold it there for 14 days. Slowly crash cool the fermenter down 5 degrees each day for 8 days until it reaches 32 degrees and then bottle or keg.
2.2 to 2.3 volumes of CO2.

Author:

Eric B

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

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: 11/17/2015 4:28 PM

Notes:

Author:

JohnnyAH

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 9:29 PM

Notes: 2x Mangrove Jacks M31 Belgian Tripel yeast (possibly Westmalle yeast). Rehydrated at 34C.

Dextrose added 24 hours into fermentation.

Mash start 5.45 End 8.45
Boil start 9.30 End 10.55
3 Liters lost (1 to hop absorbtion and 2 to kettle dead space/cold break

Pitched at 18C. Risen to 21C at 20 hours with heavy blowoff activity. Fed with sugar. Upto 25C at 26 hours. Heavy blowoff activity. Ferment behavior sounds like Westmalle strain.

Saaz aroma oil at bottling.
9L dry hopped with Matcha Green tea.
4L dry hopped with Hibiscus.

Reyeasted with GV1 at 3 vols. C02 (Hibiscus at 2.5 vols).

Author:

KarmaCitra

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 10:53 PM

Notes:

Author:

Duke Fandango

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 79

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2017 7:49 PM

Notes:

Author:

PeteLarney

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

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: 9/16/2016 8:13 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

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: 9/15/2016 4:27 AM

Notes: Like Portier V, but Magnum for bittering and Maris Otter instead of Pale Ale and Vienna. No more aroma hops.

Author:

Matt McGreevy

Boil Size: 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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2011 3:48 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 12:39 AM

Notes:

Author:

Swayne

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2015 2:08 PM

Notes:

Author:

abdrak

Boil Size: 7.25 Gallons

Boil Time: 35

Boil Gravity: 1.016

Efficiency: 32

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 6:09 AM

Notes: for Reference:
Mashtun Max-
16# @1.25 qt/gal + 5gal => 6.67 gal space

Water per 5 gal:
Soft bull run tap water + some CaCl+ 1/2 a camden tab/ 5 gal

Mk-2 bump up the malty , less 2-row
~9# grain, therefore ~ 1.75 gal absorbtion.

7+ gal to boiler needs 9 + gal to mash tun.
will be maxed out in 10 gal mash tun so might need to rinse a little. plan on cold extracting 8 gallons , slight rinsing to get to kettle volume.

Cold single infusion at 55 degrees F ish
mash start time 930 pm
to 0745 am
Brew day - BIG DUMP batch sparge to boiler
slight second drain/rinse to boiler
Heat wort to mash through 156 F for 15 minutes
Heat to vigorous boiling for 20 min

2019 homegrown chinook hops
flavor hops @ flameout ,then,
chill a bit
whirlpool hops @ 180 F
for 15 minutes then chill to room temp.
aerate into bucket fermenter and pitch w/ US04
1.01xx OG measured
1.0xx FG
brewed may, XX 2021
Bottled & kegged at 2 weeks.

Result-

Make a second batch out of the "spent" grain by adding :
a bit of crystal 30L ,
2# wheat malt and
2# 2-row malt ,
0.5# menanoidin,
1#
and a
handful of pale chocolate

minimal water adjust:
1/2 t gypsum, 1/2 calcium cloride-
Half a Camden tablet

-heat the residual gruel like it was strike water. mix in the fresh grains, rest 60 minutes, big batch sparge to kettle.
mash at 155F

1 oz chinoook- short boil -30 Min
1 oz 2014 XXX pellets, flameout

1 oz cascade pellets whirlpool at 140 F
1.048 OG
6 gal to fermenter, lots of hop fluff
saf-04 yeast

1 oz dry hop amarillo @ day 1
1 oz dry hop Chinook flowers at day 4

pale amber color in carboy

Author:

bev

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 1/19/2015 3:14 PM

Notes:

Author:

baer19d

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 8:56 PM

Notes: The color was too light and the taste was too hoppy for the style.

Author:

Don Webb

Boil Size: 5 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: 8/20/2011 8:01 AM

Notes: Darker, red / amber color compared to standard Pils. Unusual bittering hop for a Pils. Actual yeast used was Wyeast 2252 (Rasenmaher Lager). The DME was actually 'Briess Ultra Light', but probably still 4L. I did nothing with the hard Indy water. Probably not even considered a Pils, just for the water alone! Hence the 'Old Bastage' name. I was too lazy to measure actual gravities, etc. Picture of glass of beer is after 22 days lagered. Beer developed better head and flavor after two more weeks in the bottle. This beer had a unique, complex flavor, It didn't last long once it was done lagering.