Homebrew Beer Recipes | Page 327 | Browse 320,000+ at Brewer's Friend

Author:

Crookedeyeboy

Boil Size: 42 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 11:09 AM

Notes: Simcoe substituted for Mosaic
Columbus substituted for Chinook

Leave primary fermentation for 14 days then start dry hopping with first charge of hops, 7 days later add next charge of hops.

Taken from:
http://www.homebrewtalk.com/showthread.php?t=390082

Author:

Zak Stamps

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.119

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 78 ° F

Priming Method: Maple Syrup

Priming Amount: .30

Creation Date: 6/30/2015 5:29 AM

Notes: Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon.

When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed)

pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals.
Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup.

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 5/18/2017 12:10 AM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 10:41 PM

Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c)
brew day - 10/24/2015
yeast starter - no

Mash Efficiency
Vie - 36 x 9 / 5.5 = 59
Rye - 29 x 3 / 5.5 = 16
MW - 39 x 0.25 / 5.5 = 2
SB - 30 x 0.25 / 5.5 = 1
Total - 78
PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg)
Efficiency = 58 / 78 = 75%

Author:

Daily Bread Aleworks

Boil Size: 13.44 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 5:24 PM

Notes:

Author:

recreation brewery

Boil Size: 33 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2013 10:30 PM

Notes: pitched at 59* on 07-06-13, fermented at 62*.

DME only added to increase S.G. after coming in low, like it seems like I always do with Hef recipes.

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 8:33 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Author:

Maltose Falcons

Boil Size: 11.13 Gallons

Boil Time: 240

Boil Gravity: 1.053

Efficiency: 70

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: 8/31/2021 6:34 AM

Notes: Mashing Instructions:
Saccharification Rest @ 155 60.0 min

In reality I mashed in, drank too much and mashed out four hours later... I meant to do a second runnings beer but ended up collecting all the runnings in one pot and had to boil down for four hours to get my five gallons! Not recommended - it turns into a 22 hour brew day.

Hops:
1.5 oz Centennial (8.7%) - added during boil, boiled 90 min
1 oz Amarillo (8.6%) - added during boil, boiled 30 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min

Extra Ingredients:
Love!

Yeast:
1 pack of Fermentis S-04 Safale S-04
1 pack of Fermentis US-05 Safale US-05

Direct pitch, no starter, no re-hydration - fermented out in 4-5 days!!!

Special Instructions / Notes:
Try a Belgian Yeast or English Hops!

I ran out of Two-row malt and substitute in Pilsner malt; try domestic Two Row or Marris Otter!?!

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 63

Mash Thickness: 1

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: 10/7/2015 11:18 PM

Notes:

Author:

Rimgrot84

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:41 PM

Notes:

Author:

Ge-off Selzer

Boil Size: 2.5 Gallons

Boil Time: 60

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: 2/4/2012 2:53 AM

Notes: Similar notes to chocolate orange candy, but much more subtle. Desired outcome is a Dry Stout with smoothness and improved mouthfeel from oats matched by chocolate flavors, then impart a floral, bitter aftertaste followed by lingering sweet orange citrus flavor and aroma.

Author:

Riverrat88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 5:28 PM

Notes:

Author:

Lee sangmin

Boil Size: 21.21 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2015 8:22 AM

Notes:

Author:

Mosto

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 8:23 PM

Notes:

Author:

Chris Candler

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 8:41 PM

Notes:

Author:

Bruno Russo

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.45 bar

Creation Date: 10/16/2016 1:48 PM

Notes:

Author:

mococa88

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

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: 2/6/2017 12:22 AM

Notes:

Author:

Goldfish Brewery

Boil Size: 28 Litres

Boil Time: 50

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 5:03 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 6:37 PM

Notes: - NZ pils based on German pils with Motueka hops in late boil and dry-hop
- pic is of the German version but it'll look exactly the same
- I plan to brew this as soon as I get a hold of some Motueka