Homebrew Beer Recipes | Page 3147 | Browse 320,000+ at Brewer's Friend

Author:

seankelly789

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2020 12:53 PM

Notes:

Author:

BrewerNick

Boil Size: 185 Gallons

Boil Time: 90

Boil Gravity: 17.7

Efficiency: 83

Mash Thickness: 1.35

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2024 9:25 PM

Notes:

Author:

Boil Size: 15.94 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 80

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: 4/8/2022 9:42 AM

Notes:

Author:

Leetxen

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.102

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2022 5:18 PM

Notes: Candi Sugar goes in to the boil kettle with 20 mins left for the boil. Be careful with the heating elements and adding the sugar. Stir the wort while adding the candi. You could turn off the heating elements then turn them on after the candi is incorporated to the wort.

Author:

Jstep

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

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: 1/17/2022 2:36 PM

Notes:

Author:

nisman

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 3

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: 6/30/2021 4:01 AM

Notes:

Author:

Boil Size: 21.88 Gallons

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 84

Mash Thickness: 1.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2021 7:32 PM

Notes:

Author:

Phishula

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.9 oz

Creation Date: 5/1/2021 1:52 AM

Notes: Bronze medal winner in "One & Done?" homebrew competition 2021 for Trappist Ale category.

Mash Schedule:
142F 15m
154F 25m
162F 30m
170F 10M

Ferm temp start @ 68 for first half of fermentation then ramp up to 78 to promote attenuation

cold crash for 2 days, rack to secondary until bottling temp is reached- 59F- 77F
5.58 oz corn sugar for 3 gal beer for bottle conditioning- cbc-1 yeast

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 65

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: 11/16/2020 4:12 AM

Notes: ===========================
11/15/2020
about to rebrew this this week. this recipe is a snapshot of nighttrain 4 from 2019. making adjustments :
* changing millenium bittering addition back to chinook
* adding a little acid malt for mash ph
* changing to 120 minute boil to try to boost efficiency and maltiness. will collect full 7 gals wort, lose some in trub, and try to get down to 5 in fermenter (was tempted to go 7.5/5.5 but will have to add a lot more malt / DME to maintain below calculated numbers for that extra half gallon. if we are slightly under volume with target OG then that is ok for this being a big beer.
* currently im showing 65% efficiency and 89% attenuation for 10.3%. that seems like best case. im guessing it will end up at like 59% efficiency or worse, at which point we can add some DME. take gravity reading at preboil and flameout and make the adjustments then.

eff. -> DME -> OG -> abv
65 -> none -> 1087 -> 10.11
60 -> 0.75lb -> 1086 -> 10.06
55 -> 1.50lb -> 1086 -> 10.06
50 -> 2.00lb -> 1085 -> 9.98

===========================
11/13/2019
i did not take an OG reading on brew day smh. at 69% eff this calculator has it at 1.093, (which is likely what it was, but....with measured FG of 1.010 that makes this brew over 11% which is hard to believe. (especially since i just brewed the mona lisa stout aiming for a high OG with a ton of grain and came out only at 1.080 something at 65% eff). so for historical purposes (and because i have to present this beer to the homebrew club) i am going to heir on the side of plausibility and knock the recipe efficiency down to 65%, clocking it in at 1.088 and 10.3%abv. NEXT TIME i would brew it the exact same, just take better notes!

btw i just bottled the carbonated beer last night, only a couple days on the oak cubes (amounts below), it seems perfect!

===========================
11/6/2019
so i need to have this bottled and ready for distro in a week, so i wont be able to do the 18 days plan. i think i am just going to go heavy on the oak for 5ish days. according to below 1.5oz oak for 2.5 gallons so 3 oz for 5 gallons so lets go 6 oz for this batch (update - put it in plastic pitcher and added 6oz cognac to cover it). realistically i will put the cognac on right now and let it sit for 24 hours then move the oak cubes to the secondary (not the leftover cognac). hope this works. its going to the homebrew advent calendar.

===========================
10/3/2019
Planning to rebrew this soon, with better notes :-)
original clone recipe : https://www.homebrewtalk.com/forum/threads/arrogant-bastard-clone.71867/

for this revised recipe, axing the DME and pumping the base malt to get to 8%. night train 2 recipe was also missing aromatic malt.

i have from homebrew journal that in 2017 i planned for 1 oz cognac per gallon (that batch i oaked only half the batch so it was a total of 2-2 ½ ounces and 1 or 1.5 oz oak cubes). Version 1 oaked for 18 days so ideally i would try for at least that long

===========================
Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056.

anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine....

Author:

PunchYouInTheIPA

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 6/12/2020 1:00 PM

Notes: Cool to 65 F. Aerate wort heavily then pitch yeast starter.

Day 1 - 70 F
Day 2 - 73 F (add day 2 hops)

Cold crash after fermentation finishes - 33 F

Condition at 33 F 6- 8 days

Author:

Paul Miller

Boil Size: 3.01156 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: 4/29/2012 9:16 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 10:57 AM

Notes: DME Required: 14.9 oz, 421.1 g
Ending Cell Count: 651 billion cells
Resulting Pitch Rate: 1.30M cells / mL / °P

Dark fruit mixture into secondary. Ie figs, prunes, currents, cherries.

Author:

garrad21

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2017 7:39 PM

Notes: Beginning boil gravity should be ~1.063 with another .012 coming from the dextrose added mid boil for an OG of 1.079.

70 minute hop addition should be added as wort is heated to 208F (just prior to boiling).

Cool wort to 66F and pitch yeast then allow to rise to 70F until gravity reaches 1.028, then ramp up to 73F.

Author:

Sakiškių alus

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 54

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2017 2:33 PM

Notes:

Author:

seankelly789

Boil Size: 15 Litres

Boil Time: 120

Boil Gravity: 1.144

Efficiency: 55

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 4:03 PM

Notes:

Author:

Foxtail Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

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: 9/15/2017 1:17 PM

Notes: Brew Instructions below

FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).

The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.

Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes

SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.

60 min boil

COLLECT THE STRIKE WATER.

You will need 1.3 quarts of water for
every pound of grain to be mashed.

HEAT THE STRIKE WATER TO 175° F.

Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.

REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.

WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.

You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.

MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.

Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.

- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.

Move water to the sparge water tank and continue with the procedure for sparging given below.

RECIRCULATE!

The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.

SPARGING.

Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.

MOVE THE KETTLE TO A BURNER.

When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!

Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.

Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks

Author:

aero1243

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2017 2:08 AM

Notes: throwing some grahm crackers in this bitch!

Author:

counterbrewrecipes

Boil Size: 2.6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2017 1:27 AM

Notes:

Author:

Kempshark

Boil Size: 15 Gallons

Boil Time: 240

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 8:27 PM

Notes:

Author:

Taranis

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 9:25 PM

Notes: