Homebrew Beer Recipes | Page 246 | Browse 320,000+ at Brewer's Friend

Author:

generaltao

Boil Size: 28.4 Litres

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: 9/18/2012 4:51 PM

Notes:

Author:

cromero467

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 3:18 PM

Notes: OG = 1.076 on 11/8/15

SG = 1.028 on 11/20/15 ABV ~6%

Author:

Eggman

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 82

Mash Thickness: 1.88

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: 7/28/2018 8:08 PM

Notes: After 8 days of primary fermentation did a diacetyl rest for 2 days at 65 degrees. Rack to secondary on top of thawed frozen blueberries and left for 10 days. Removed blueberries and slowly dropped to lagering temps. Lagered at 38 degrees for 4 weeks.

The .5oz of extract at bottling really makes the blueberry aroma come out in the beer. A clean lager with nice smooth not too sweet blueberry flavor. Hops are pretty interchangeable as the blueberry gives most of the flavor and aroma.

Author:

jhanson1526

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 11/14/2015 3:27 PM

Notes:

Author:

Cavebrewer

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.151

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: 9/4/2014 5:30 AM

Notes:

Author:

Fishy

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 81

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.44 bar

Creation Date: 5/27/2019 3:16 PM

Notes: Treat water with the MSB before brewing to remove chlorine/chloramine. 0.5g per 25L

Make a 5L yeast starter a few days in advance and cold crash before brew day

Decoction mash is optional

For the decoction mash remove a large pan (approx 4kg) of grain and being to the boil then return during the heating cycle between steps

Pitch the yeast at 8-9C and ferment at 9-10C for 10-14 days or until the fermentation slows to almost nothing

Make sure you do a diacetyl rest for 3-4 days at 18c to clean up the flavours

Cool down to 10 to add gelatine

Cold crash a 0C for 7-10 days then transfer to keg

Leave it for at least 2 weeks to carbonate and smooth out before drinking.

Brewed with wyeast 2308 or White labs WLP860. Make sure you do a starter and give it a real boost of yeast to get a quick and clean fermentation.

Blind taste tests 3 out of 4 preferred this to real Camden hells and only 1 picked out the original as their preferred beer. You can tell a slight difference but it’s marginal and most people actually prefer this beer I’ve just tweeked the hops a little over time to get it even nicer.

Give it a try

Author:

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.038

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: 4/21/2016 7:32 PM

Notes: Step infusion mash: add 4.5 Gal of 130°F water to the grains. Stir, stabilize and hold the temperature at 122°F for 30 minutes. Add 2.5 Gal boiling water. Add heat to bring temperature up to 150°F. Hold for 60 minutes.
After conversion, raise temperature to 167°F lauter and sparge with 9 gallons of 170°F (77°C) water. Collect about 14 gallons of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

Author:

JGF

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 11:40 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.3

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: 9/13/2015 8:14 PM

Notes: Duvel clone
Author: BYO Staff
Issue: May/Jun 2005
Duvel clone
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.006
IBU = 30 SRM = 5 ABV = 8.5%

Duvel is the classic Belgian golden ale. Although it is very strong (8.5% ABV), the beer is extremely light in color and dry in taste. The dense, white head that sits above the beer lasts until the beer is done. In the US, bottles of Duvel often show some oxidation in the aroma. Brewing it fresh at home gives you a glimpse of what it tastes like in Belgium. The yeast will not have an easy job here; they are dealing with a high-gravity, high-adjunct wort. Help them (and yourself) out by making a big yeast starter for a high cell count at pitching.

Ingredients
1.8 lbs. (0.82 kg) Coopers Extra Light dried malt extract
3.5 lbs. (1.6 kg) Coopers Light liquid malt extract (late addition)
3.0 lbs. (1.4 kg) Pilsner malt
1 lb. 11 oz. (0.77 kg) corn sugar (kettle)
11 oz. (0.31 g) corn sugar (dosage)
6 AAU Styrian Goldings hops (60 mins) (1.2 oz./34 g of 5% alpha acids)
3.75 AAU Saaz hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz hops (0 mins)
1/4 tsp yeast nutrients (kettle)
1/16 tsp ("a pinch") yeast nutrients (dosage)
1 tsp Irish moss
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP570 (Belgian Golden Ale) yeast (3 qt./3 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
In a large soup pot, heat 4.5 quarts (4.3 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. With 15 minutes left in boil, add kettle sugar, hops and Irish moss, then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary and add dosage sugar. Bottle when beer falls clear.

All-grain option:
Replace grains and extracts with 10.5 lbs. (4.8 kg) Pilsner malt, 8.5 oz. (0.24 kg) CaraPils malt, 1 lb. 11 oz. (0.77 kg) corn sugar (kettle) and 11 oz. (0.31 g) corn sugar (dosage). In your kettle, mash in to 131 °F (55 °C) and heat the mash slowly, over 15 minutes, to 140 °F (60 °C). Add boiling water to raise temperature to 148 °F (64 °C) and hold for 60 minutes. Mash out to 168 °F (76 °C). Boil for 90 minutes, following remaining instruction in extract recipe.

Author:

cadarnell

Boil Size: 3.5 Gallons

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 80

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: 4/2/2012 2:04 AM

Notes: Mash @ 152 for 60

Author:

jehbrewer

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2014 1:47 PM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-8 Primary
- Days 8-12 Secondary
- Days 12-17 add dry hop 1 to secondary
- Days 17-21 add dry hop 2 - remove dry hop 1
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

llvtt

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2017 3:03 AM

Notes:

Author:

JonnyBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2013 2:54 AM

Notes: Add 1 oz of orange zest at flameout.

Author:

Boil Size: 14.4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 5:49 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 1.3

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: 1/18/2015 8:28 PM

Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.

3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP

3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG

3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP

5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.

5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP

Author:

chrisscott

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 5/23/2014 3:29 PM

Notes: Adjusting to 2.25 from 2.5 for CO2 level after first batch results.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 10:56 AM

Notes: Til denne oppskriften trengs det en STOR starter med fersk gjær for optimale resultater.

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 5/23/2016 8:47 PM

Notes: Ferments in 7-9 days. Bottle or keg with dextrose.

Best in show in the 2016 Hilo Homebrew Competition, recognized by the American Homebrewers Association.

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 63

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2018 7:09 PM

Notes: Double Decoction:

*Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.*

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

No Decoction:

Instead of the labour intensive double decoction mash schedule you could:

- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.

**This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.