Homebrew Beer Recipes | Page 350 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 1/22/2018 5:09 AM

Notes: http://beersmithrecipes.com/viewrecipe/1328260/ddc-moralite-clone

From the web site:

"Le concept de Moralité peut donner lieu à diverses interprétations. Au Québec, il a un lien historique avec l’alcool. Chose certaine, cette bière est brassée avec une quantité immorale de houblon provenant d’un savant mélange de Simcoe, Citra et Centennial. Il en résulte une finale sèche, aromatique et légèrement résineuse, évoquant les fruits tropicaux et laissant apparaître une amertume tranchante. Collaboration avec John Kimmich de la brasserie « The Alchemist » du Vermont."

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 1:50 PM

Notes: Double Hochkurz Decoction

Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style.

24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells)

13 brix & 6 gal into fermenter

PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin.

Added dry hops on 1/4/16

2nd Place - 2016 NHC Regional out of 32 entries

3rd Place - 2016 Great Northern Brew Ha Ha
http://www.greatnorthernbrewhaha.brewcomp.com/

Author:

jessiepagan3

Boil Size: 8.73 Gallons

Boil Time: 120

Boil Gravity: 1.126

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3.5

Creation Date: 6/9/2016 6:04 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

TampaTony

Boil Size: 134 Gallons

Boil Time: 90

Boil Gravity: 1.008

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2014 2:10 PM

Notes: To reduce the vegetal flavor you can sub 35ml of hop extract for the 7 oz Columbus bittering addition.

Do a 1.5L yeast starter and step up to a 3L yeast starter to get the desired pitching rate. Oxygenate 90 seconds with pure O2. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.

Author:

skemp45

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2014 3:30 PM

Notes: Cut up the peppers down the middle then add to secondary 3 per gallon

Add lactose the last 5 minutes of boil

Add Vanilla beans 2 per 5 gallons - Split them down the middle and soak for 2 days in vodka then add the vodka and beans into the secondary. When you siphon out make sure you use a nylon sock (sanitized) so you get no gunk.

Author:

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 1:33 AM

Notes:

Author:

Breezehome

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 1 ounce

Creation Date: 2/23/2012 9:03 PM

Notes: Use 1/3 of Wyeast smack pack

Hops adjusted from Beer Craft to get IBUs into range for the style

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 2:57 PM

Notes:

Author:

RobO

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2015 9:42 PM

Notes: http://meekbrewingco.blogspot.ca/2014/01/brewing-alpine-duet-clone-version-20.html

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.178

Efficiency: 65

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: 6/5/2015 1:31 PM

Notes: Recipe modified from "Celebrate with Cake" article in Beer Advocate #100.

Changed out 2row with DME.

Thinking of adding lactose along the way to sweeten it up a little, since there is so much dark specialty grain.

Thinking of splitting up the batch in secondary and doing 1 gal on oak, 1 gal on raspberries. Hbt thread suggests less than 3 lbs frozen per 5 gals...others say to use 1lb per gal...

Could also use vanilla bean in the base beer or separately...

After second glance im not sure where this recipe comes from. The cake idea was from the magazine but this recipe does not resemble the original recipe posted in the mag. This appears to be some combination of some RIS recipe, combined with my VBS recipe, and who knows what else....

originally had this as an extract beer but i have an extra 1 lb of 2row sitting around and plus i will need to do some level of mashing in order to incorporate the cake!

Author:

ZPalen

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 3:16 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2017 1:30 AM

Notes:

Author:

4Gs Brewing

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2

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: 10/24/2016 2:53 PM

Notes:

Author:

BigDaddy84

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.2

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: 11/23/2022 11:02 AM

Notes:

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 1/17/2012 6:56 PM

Notes:

Author:

recreation brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 10:20 PM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/2/2015 11:01 PM

Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio

KY COMMON RESEARCH:
Historical Beer: Kentucky Common
Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.
Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.

Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light
palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.

Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors.

Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.

Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning.

This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a
sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale.

History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and
quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century,
Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.

Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.

Vital Statistics: OG: 1.044 – 1.055
IBUs: 15 – 25 FG: 1.014 – 1.018
SRM: 11 – 20 ABV: 4.0 – 4.4%

Commercial Examples: Occasional brewpub and microbrewery specials

References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 12:16 AM

Notes:

Author:

bluechev454

Boil Size: 14.49 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.3

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: 2/3/2015 8:45 PM

Notes: Grain Bill oats- just use old fashioned Quaker oats

Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.

Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.

Conical Fermentation, conditioning and packaging process
1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors.

2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period.

3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.

4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.

5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2.