Homebrew Beer Recipes | Page 270 | Browse 310,000+ at Brewer's Friend

Author:

k_mcroberts@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2014 3:30 AM

Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Whiskeyjack

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 5/26/2018 1:26 PM

Notes:

Author:

buzzerj

Boil Size: 5.75 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2013 8:25 PM

Notes: A reasonable attempt to clone Aventinus Weizenbock. Prost!
90 minute mash at the low mash temperature and 90 minute boil with an increased pre-boil volume to reduce DMS.

Author:

Droopy

Boil Size: 400 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 84

Mash Thickness: 1.25

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: 11/28/2016 4:31 PM

Notes:

Author:

Steinar Haug

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 7:40 PM

Notes:

Author:

beowulf6561

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Batch prime, corn sugar

Priming Amount: 1/3 cup by volume

Creation Date: 10/15/2013 4:21 PM

Notes: Adapted from Randy Mosher's "Nirvana Chanterelle Ale" in 'Radical Brewing' page 187.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 12:25 AM

Notes:

Author:

Bart S

Boil Size: 1.1 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 2/24/2016 4:14 AM

Notes:

Author:

unviewtiful

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 10:20 PM

Notes:

Author:

Spacepuppy

Boil Size: 6.25 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: 12/2/2012 11:55 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 8/27/2015 7:55 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

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: 4/2/2015 2:32 PM

Notes:

Author:

markbumpus

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 2

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: 5/19/2017 5:25 PM

Notes:

Author:

Redleg Ed

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 15psi

Creation Date: 8/15/2017 2:59 AM

Notes: Inspired by HBT's LLBeanJ's Bananas Foster recipe, but tweaked to use what I have on hand. Used One on One Bananas Fosteer flavoring and Dark Rum added at kegging. Will use STC 1000+ Std Ale profile.
Pitch <72°F
SP0 72°F
dh0 12 hrs
SP1 64°F
dh1 5 Days
SP2 64°F
dh2 24 hrs
SP3 70°F
dh3 48 hrs
SP4 70°F
dh4 24 hrs
SP5 36°F
dh5 10.5 days

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 7/16/2015 6:19 PM

Notes: Pitch WLP001 and WY3763 to Primary. Rack after 4 weeks.

.4oz Oak chips were sanitized for 1 week in red wine, replacing the wine every 3 days. Add to carboy.

Age until desired flavor is achieved. (8 week)

Bottled with 4oz dextrose.

Author:

Stellenbosch

Boil Size: 50 Litres

Boil Time: 120

Boil Gravity: 1.038

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 9:34 AM

Notes: CaCl2 - 20g to mash
one gallon of first run-offs collected and boiled down to one quart over 150 min to yield thick, brown, syrupy liquid. added to the boil just before flame-out

roasted barley = roasted wheat

83% of yield (40L of wort at 1.048).
Yeast inoculated after activation but without starter. fermentation started after 36h.

everything mashed together at 70C for 45min.

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 1:47 PM

Notes: 1. Add crushed grains to 155F water
2. Add malt
3. Boil for 60 minutes and add hops per schedule
4. Cool as quickly to 55F and pitch yeast starter
5. Hold at 55F for 14 days.
6. Raise temperature to 62F for 2-3 days
7. Transfer to secondary
8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days.

Author:

Mario Bojorquez

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 5:49 AM

Notes:

Author:

Ben Miller

Boil Size: 3.15789 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: 9/18/2012 9:24 PM

Notes: 3 lb DME - Bavarian Wheat Malt Extract from Briess
3 lbs DME - Pilsen Light
1oz. Liberty hops
.5. Saaz hops
6lbs strawberries
40oz rhubarb
1lb cane sugar
Yeast: German Wheat 3333 - High flocculation, 73-77% attenuation, 63-75° ferm temp. Sharp, tart crispness, fruity, sherry-like palate.

Add 3 gallons of water to pot and bring to boil.
Take off of heat and add DME while stirring.
Bring back to boil for 70 min.
Add .5oz Liberty hops (70 min)
Add .5oz Saaz hops (30 min)
Add .5oz Liberty hops (10 min)
Take off of heat, let cool, to 70def F. Add ice cold water to help cool. Transfer to primary and bring volume to 4 gallons. Pitch yeast. Initial Gravity: 1.074
Primary: Two weeks

After two weeks, transfer to secondary. Steep all fruit for one hour, mashing up as fine as possible. Add sugar to mixture. When cooled, add to secondary. Two weeks later, bottle with 3/4 cup priming sugar.

At bottling - murky golden color with a redish hue from the fruit. Nice strawberry flavor that's not over-powering with just a bit of tart from the rhubarb. Deceptively strong, as well!