Homebrew Beer Recipes | Page 3872 | Browse 320,000+ at Brewer's Friend

Author:

JohnnyAH

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2016 2:45 PM

Notes: Invert sugar no.1

Author:

Brouwerij Troost

Boil Size: 1900 Litres

Boil Time: 75

Boil Gravity: 21.6

Efficiency: 78

Mash Thickness: 3

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: 7/25/2017 10:47 AM

Notes:

Author:

Menlo Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2022 7:18 PM

Notes: This is a huge beer! Two distinct fermentations were used. First on the all grain BOM and the WLP013 yeast, with starter. Let first ferment go to approx 75% completion. Then, added A01 Imperial Yeast with 2lb dextrose. 2lb dextrose added daily for 10 days.

Author:

Beernomicon

Boil Size: 5400 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 80

Mash Thickness: 2.6

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: 5/30/2022 9:55 AM

Notes:

Author:

Valkyrie Brewing

Boil Size: 10.36 Gallons

Boil Time: 90

Boil Gravity: 18.6

Efficiency: 59

Mash Thickness: 1.62

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 10/16/2021 1:55 AM

Notes: Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water gal ( gal, qt), f
Note: don't use syrup in grain weight for calculation

Add candi syrup at 10 minutes

Note: Using the Imperial Yeast B48 strain, it would take 7 packs ($170 or so) of month old yeast without a starter. We could get 2 packs and step them up separately to make just about enough. Or make a Dubbel before and use that yeast.

Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched.
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort

Pitch at 68F, allow to rise 1 degree/day up to 82-84F if it will go that high.

https://shop.theelectricbrewery.com/pages/belgian-dark-strong-ale-quadrupel

Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.

Step mash profile
131F 10min
149F 90min
155F 30min
168F 10min
> This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F

If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).

~90 min fly sparge with ~5.6-5.8 pH water (measured at mash
temperature). Collect 14.9 gallons.

Boil for 90 minutes, adding Whirlfloc, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately.

Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.

Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. For more information refer to our Aerating / Oxygenating Wort guide.

Pitch yeast and ferment at 68F (wort temperature), allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). Do not fret if yours doesn't want to go this high. We use modified stainless fermenting buckets in wine fridges.

Allow yeast to continue until finished. Do not allow temperature to drop as it can cause the yeast to stall. Assume fermentation is done if the gravity does not change over 4-6 days.

Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Westvleteren does not filter or use clarifiers in their beers so you may wish to skip this step.

Package as you would normally. Though some will argue that a Belgian Dark Strong Ale should only be bottled, if we still had to bottle we wouldn't be brewing beer.

Author:

T2

Boil Size: 6.5 Gallons

Boil Time: 10

Boil Gravity: 1.162

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2018 10:32 PM

Notes: Used EC-1118 Champagne yeast

Author:

Bjalli

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 5:17 PM

Notes: Gjæring:
- WLP002 English Ale: 1000 mrd gjærceller.
WLP001 California Ale: 1000 mrd gjærceller.

Tilsett ren oksygen i 2 steg.
Siste etter 12-24 timer.

- WLP099 High Gravity Yeast som backup.

Palmesukker tilsettes under gjæring 12 timer etter WLP099.

4 vanilje stenger desinfisert i Bourbon.

2 kg cane sugar erstattes med palmesukker

250g kaffebønner desinfisert i bourbon 48 timer før flasking.

Deles i 2 og lagrer den ene med eikespiraler/bourbon.

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2018 9:13 PM

Notes: Wyeast 3522 Belgian Ardennes
Wyeast 1214 Belgian Abbey
Wyeast 1762 Belgian Abbey II

I need to pick 2 and make a 2L starter

Author:

RustyBarrelHomebrewing

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 5:24 AM

Notes: update 1/3/19 : originally i was thinking english but i just copied my existing recipe into this one and modified it to match this american style recipe old foghorn from anchor :
https://www.homebrewersassociation.org/homebrew-recipe/anchor-brewing-old-foghorn/

the fwh seems to add a lot more ibu than the original recipe. could change the util % but im not sure what it means even after reading the blog on this site. 70 something still isnt too high, it wil be harsh / hot for a while tho

this has a ton more hops than the original it really is americanized, could consider using us05....

to carbonate, you could :
a) primary 2-3 weeks, secondary 1-6 months (some people add champaigne yeast here), bottle condition 3-9 weeks (some people add champagne yeast here too)
b) primary 2-3 weeks, bottle with no additional yeast, age/condition for 6 months..

https://www.homebrewtalk.com/forum/threads/bottle-conditioning-barleywine.165607/

think about doing a partigyle 2nd brew
https://byo.com/mead/item/1963-parti-gyle-brewing-techniques

would like to age at least one gallon on bourbon and oak...

Author:

Greenbearindustries

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2020 5:08 AM

Notes:

Author:

Jessica_N_H

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2019 5:47 PM

Notes:

Author:

Tindeland

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.103

Efficiency: 75

Mash Thickness: 3

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: 10/22/2019 9:29 AM

Notes:

Author:

AnokaBrewer

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3.13

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: 6/8/2024 6:58 PM

Notes: I have made this in the past using malt extract and this time I going with grain instead of extract. I found this article on conversion - https://www.beginbrewing.com/2015/07/how-to-convert-between-grain-lme-and-dme.html I have no idea what the points per pound are so I will just go with the formula they have. 4 pounds of light DME X 36/27 = 5.33 pound of two row malt. The calculation example was for light DME and last time I used extra light DME, so I am going with 5 pounds of two row malt.

I also switched from Cascade Hops to Motueka as I had an ounce in the refrigerator and the description sounds perfect for this, fresh lime, lemon zest, mojito, citrus.

I had to manually add the Mountain Dew as a custom fermentable. I am using 5, 2 liter bottles and am adding it to the fermenter and not boiling it.

Author:

Caio Mellacci

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 4:44 PM

Notes:

Author:

Grant501

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 2.5

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: 5/15/2019 4:27 PM

Notes:

Author:

BiscuitBen

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: N/A

Mash Thickness: 3.1

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: 3/29/2019 8:30 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 1/7/2018 7:38 PM

Notes: 5 gal Love 2 Brew kit slightly scaled down.

Instructions cal for a mashout at 168 for 10 minutes, but was not able to do this.

2 packs AIH Out Of Date S04 re-hydrated and proofed.

Pinch of Galena after a boil over.

Cooled outside in a closed pot.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2017 6:49 PM

Notes:

Author:

Boil Size: 22.7 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2017 5:34 PM

Notes:

Author:

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3

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: 5/24/2016 4:29 AM

Notes: