Homebrew Beer Recipes | Page 3257 | Browse 315,000+ at Brewer's Friend

Author:

Abe Brewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.184

Efficiency: 70

Mash Thickness: 1

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: 2/3/2019 6:46 PM

Notes:

Author:

petearruda

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 67

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: 4/4/2023 12:47 AM

Notes:

Author:

Jim Vierck

Boil Size: 4.47 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: dextrose

Priming Amount: 2.6 oz

Creation Date: 6/30/2022 5:08 PM

Notes: Compared to Waldos v1, used 1/3 amount of steeping grains and removed corn sugar. Used remainder of 1 lb bags of grains.
Moved hops to later additions and one more dry hop.

Use Strata to achieve appropriate dankness

Author:

marianazo

Boil Size: 35.24 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2022 6:19 PM

Notes:

Author:

Mugtasid

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2022 6:50 PM

Notes:

Author:

Rist4Fun

Boil Size: 31.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2021 2:24 PM

Notes: Duvel inspired Trippel

Mash-in to reach a beginning mash temperature of 55C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 64C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 78C (mash-out) and hold for 5 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil.

After fermentation, add 8g/l sugar to bottles for cabonation.

Pitch rate 0,75 requires 2,3l starter. Even 1l starter will do the job if more esters is wanted.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: N/A

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: 3/28/2021 3:46 PM

Notes:

Author:

Mike McDermott

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10.04 psi

Creation Date: 2/29/2020 3:29 AM

Notes: May or may not dry hop. 145IBU is pretty haughty

Author:

ssbsts

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2020 8:06 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2019 7:48 PM

Notes:

Author:

Battle Stations

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 8/7/2014 9:29 PM

Notes: Wtf... OG 1.069 low mash temp too... Sparge was way too fast. Ended with 6.5 gallons.
FG 1.013
ABV 7.3%

This was a absolute show stopper, super smooth and well balanced. Minimal 6 week age.

Author:

Jstark56

Boil Size: 17.74 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 5:49 PM

Notes:

Author:

Saddler

Boil Size: 5.5 Litres

Boil Time: 90

Boil Gravity: 1.172

Efficiency: 70

Mash Thickness: 2

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: 9/5/2018 10:59 PM

Notes:

Author:

von Osk

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.058

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: 6/13/2018 5:35 PM

Notes:

Author:

supercow

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.124

Efficiency: 95

Mash Thickness: 1.45

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: 1/9/2018 2:56 AM

Notes:

Author:

chrisjm

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 5:13 PM

Notes: Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 36
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup

Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)

Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F

Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins

Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace.

Author:

Malinqueput

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 8/2/2017 5:57 PM

Notes:

Author:

cnubez

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2014 3:55 PM

Notes:

Author:

Milk The Funk

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 12/31/2018 7:51 PM

Notes:

The Milk The Funk Gose is an 8 gallon (8 gallons in the fermenter) recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.

No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):

Golding (UK) 2 oz Mash 8 AAU

Steps:

1) 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.

2) Combine extracts with water.

3) Bring the wort to a boil, add salt and coriander, and then turn the heat off.

4)Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify

5) Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

6)After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

7)Rack or transfer off as normal to bottles or a keg.

Note about the extract version: Devin Bell has also used 70% wheat DME to 30% pilsner DME and 100% wheat DME with good results. Briess CBW® Bavarian Wheat DME is 65% wheat and 35% barley.

See also: http://www.milkthefunk.com/wiki/Gose