Homebrew Beer Recipes | Page 358 | Browse 320,000+ at Brewer's Friend

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 6/2/2012 5:55 PM

Notes: Mash start ended up being about 151F. I added half the dark grains at the beginning of the mash and half 30min in to avoid extracting tannins. Forgot to test the temp before I mashed out but the grain bed was at about 147. The mash out of about 2.75 gallons brought it up to about 167F. Added and extra half gallon to the sparge to make up for liquid loss.

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:

Shiny Head Brewer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

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: 10/1/2014 9:05 PM

Notes: 2 pk 2ltr starter

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:

gary Hunt

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.064

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: 10/15/2020 1:59 AM

Notes:

Author:

spdalton

Boil Size: 1.8 Gallons

Boil Time: 60

Boil Gravity: 7.5

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2017 12:49 AM

Notes: 1/2# pear flesh, pureed and brought to a quick boil to sterilize, added at high kreusen

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 8/13/2016 12:25 AM

Notes: Hop bill uncertain other than Hallertau, which is part of the description.

Author:

Stellenbosch

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.096

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: 5/20/2016 2:48 PM

Notes:

Author:

Drifted88

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.04

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: 9/30/2021 12:55 AM

Notes: Late Saaz addition can be boil or whirlpool.

Sparge to reach Pre-boil volume.

Add second Lactic Acid addition at end of whirlpool to bring PH down to 3.6.

Author:

JimmySpeakaz

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

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: 4/22/2012 12:11 AM

Notes:

Author:

DocDee

Boil Size: 30.49 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2021 1:54 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

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: 5/16/2015 8:24 PM

Notes: A variation of Beermunchers centennial blonde. The citra gives a nice fruity touch in the flavor and aroma. I have brewed 30+ gallons of this and every bmc drinker loves it.

Author:

Peter M. Tacconelli

Boil Size: 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: 6/1/2011 1:14 AM

Notes: This was the first extract batch that I did a late addition LME and full boil. It turned out great and got thumbs up from the Admin. on Homebrewtalk.com

Author:

Holkedalen

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: Sukker 6g/l

Creation Date: 10/7/2014 5:58 PM

Notes: Gjæring 14 dager på 16 grader C

Author:

Diamond-Geezer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.94

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: KEG

Priming Amount: 19lt

Creation Date: 6/10/2015 6:16 AM

Notes: Mash PH 5.2 - Mash out 76c for 10mins. Rehydrate 33g of yeast in 2lt at 30c boiled water for 15 to 20mins. Chill to 18.5c into fermenter. Ferment 5 days then rack to 2nd. Leave for 2 weeks then keg/bottle. Leave in bottle 1 month then enjoy. Carb around 2.0

looks fantastic in kettle black with a nice esspreso, caramal, raison smell.

Won Bronze NZ National Homebrew comp sep2015

Author:

rolandblais

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 5/6/2020 9:38 PM

Notes: http://austinhomebrew.com/assets/images/RCPPDF/03117.pdf

Author:

mdeboard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

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: 12/16/2013 1:24 AM

Notes: 1400ml starter

2 mins of O2 in wort prior to pitching

The oak is optional but I think it enhances the vanilla beans.

Add oak/vanilla beans to secondary 7-14 days.

The amount of bourbon used is up to you. Start off at 1 cup and work your way up. 1.75 cups is the sweet spot for me.

The bourbon doesn't have to be Evan Williams. Use what you like.

Author:

torgeir.nes

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 10/3/2013 11:39 AM

Notes: Basert på Jul i Labben.

Author:

Bgaspard1777

Boil Size: 6.81 Gallons

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Force

Priming Amount: 50f - 17psi

Creation Date: 9/16/2013 2:20 AM

Notes:
Ferment @ 65-66 for 14 days in primary

Dry hop for 7-14 days in secondary then begin cold crashing, bring temp down 10 deg each day until you reach 34 deg.

****Original recipe calls for Caramel 60 and 70 IBU (0.25 oz Columbus at 60 min), adjusted after side by side tasting. Also boosted SO/Cl from 3.9 to 4.3*****