Homebrew Beer Recipes | Page 391 | Browse 320,000+ at Brewer's Friend

Author:

Tom Shuey

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.061

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: 2/10/2018 3:44 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 11/2/2016 5:17 PM

Notes:

Author:

Boil Size: 6.38 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 76

Mash Thickness: 1.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2013 2:28 PM

Notes: Born on

Need a gallon Starter:
14 oz DME & 4 L of water, 3 packs WYeast 1332

Author:

bhive01

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 11/11/2021 2:08 PM

Notes: vanilla for 7-14 days
236-414ml bourbon

First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.

Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG.

Author:

MJWD

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2017 9:21 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 9:35 PM

Notes:

Author:

Midtbrygg

Boil Size: 29.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 7:13 AM

Notes: Brewtarget OG 1.045 FG 1.008 ABV 4,9 IBU 34

Author:

mgobirch

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 6:03 PM

Notes: rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float.

When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you.

I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard.

If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly.

I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork.

Author:

Rokeby

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

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: 11/18/2018 10:17 PM

Notes: 29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 30 lbs

Creation Date: 10/4/2012 1:06 AM

Notes:
Cut 4- 2lb pumpkins in half and place face down on roasting pan in 1/2'' of water. Roast at 450 for 60 mins, skin and add to mash.
Place 6 Tbsp of pumpkin spice in muslin bag bring to boil in 1/2C brown sugar and 1C water. Cool and add to keg.

Author:

Ferdaze

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 5/12/2023 4:32 AM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

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: 2/3/2016 12:28 PM

Notes:

Author:

Jsquared

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 7/18/2015 8:02 PM

Notes:

Author:

Chuck Thresher

Boil Size: 3.30002 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/12/2011 2:56 PM

Notes: Yazoo Dos Perros clone

Author:

cduff29

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/10/2022 4:52 AM

Notes:

Author:

Vheissu

Boil Size: 10.8 Litres

Boil Time: 15

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 4:58 AM

Notes: A nice small-batch brew, a classic pale ale. Nicely hopped, with great bitterness, and the addition of malt gives it a well-rounded profile. I use this in my Mr Beer Coopers Craft Brewing vessel, which is 15l. Higher efficiencies will fluctuate the ABV a tiny bit. 70% efficiency will net you, on average, an extra 0.5%.

Author:

flexmurphy

Boil Size: 11.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2016 4:09 PM

Notes: 3 gallons
-------------
Harvested wild yeast from unripe pinecones (from Toronto) and diluted raw honey (from Ontario).
Age for a year or more.

3 gallons
-------------
TYB Melange Blend
Age for a 6 months or more.

4 gallons
-------------
Add 1 lb cane sugar
Pitch 1 litre starter of Escarpment Labs Wild Thing
Big dry hop at the end

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.6

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: 12/10/2015 9:39 PM

Notes: Using really old yeast slurry from mystery jars in back of fridge, most likely either wyeast 3944 wit bier yeast or possibly belgian ardennes

Author:

skatonic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2014 5:51 AM

Notes: coffee was cold brewed with 25 ounces of water, into the secondary. Nibs were soaked in about 6 ounces of good quality bourbon, into the secondary.

Author:

Hairy Dog Brewing

Boil Size: 29.6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 81

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 177.2 g

Creation Date: 4/4/2022 11:40 AM

Notes: Note: Water profile is based on Effingham, Surrey water so "Other Ingredients" are based on average samples of that water only.

The Water profile is really important for this beer to shine.
Use the brewing water calculator to counter the alkalinity in your water to achieve a mash pH of around 5.4.
Target a 1:3 chloride to sulphate ratio.

Made right, you will not be disappointed with this brew!