Homebrew Beer Recipes | Page 353 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 1/15/2015 3:54 PM

Notes: Boil 90 min pitch at 68 and let rise to 74 for 48 hours then up to 80

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:

simpig

Boil Size: 2 Litres

Boil Time: 15

Boil Gravity: N/A

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: 1/13/2013 7:40 PM

Notes: 1 Gallon jug holds 3.6 L to top of printing. Spices used were "Aspen Mulling Spices - to spice drinks & more!", Package Net Wt: 5.85 OZ (160 g).
Serving Size 2 tsp (10g) per cup. Contains 9g sugars per serving (ie. 90% sugars), therefore 160g package was 144g sugars. Ingredients listed: sugar, dextrose, extractives of cinnamon, clove, annatto, lemon, orange & nutmeg, & caramel color.
Honey used: Creekside Farm (G&S Overton, Creekside Farm, 6824 10th Line, RR2, Beeton, ON, L0G 1A0) Canada Grade A Golden Blend unpasteurized liquid honey. 16g sugar per 20g serving size.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

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: 12/30/2017 4:19 AM

Notes:

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:

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:

mscbuck

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2020 7:28 PM

Notes:

Author:

peterj

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.75

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: 3/15/2016 3:50 PM

Notes:

Author:

Doc Bailey

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.147

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 4:50 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 8:54 PM

Notes: Dough in 20 qts at 161F

Author:

Perrylodgic

Boil Size: 18.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 74

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: 4/20/2015 1:08 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 8.3

Efficiency: 61

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Sukkerlake

Priming Amount: 80

Creation Date: 4/1/2015 9:52 AM

Notes: Starter: 2l at 8P for 1 day / stirplate

Pitched at 21 C raised to 24 C next day.
0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min.
OG without sugar additions: 16.1P (1.066)

Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

Author:

Vegard Vesterheim

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 120g

Creation Date: 3/13/2015 4:54 PM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3

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: 2/7/2015 6:23 PM

Notes: Wild yeast to start (promoted by adding organic dried fruits to wort). After a week add Belgian yeast. After another week, transfer to secondary with wine oak with lots of brett strains + pedio. Leave there for a year

Author:

YHCDublin

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.6

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: 7/23/2016 5:13 PM

Notes: Vanilla Bean in Secondary to taste

Author:

St.Kjell

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 6:27 PM

Notes: 4 pk. á 11,5 g. Saflager S-23 til 55 liter vørter ved 11-15 grader.

Author:

Provazek

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 9.9

Efficiency: 80

Mash Thickness: 6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2017 9:23 PM

Notes:

Author:

plank

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: 1.2

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: 8/3/2018 2:06 PM

Notes:

Author:

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 5/28/2021 8:54 PM

Notes:

Author:

steinmb

Boil Size: 13.8 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2014 12:19 PM

Notes: The WLP300 generate quite a lot of banana flavor if you do not watch the fermenting temperature. This yeast fermentation is pretty wild and so if you only measure the room temperature when you ferment, try at least to keep the room temperature down to about 15ºC when it peaks out. Go ahead and increase it to 17 after about 4-5 days allowing the beer to dry out.