Homebrew Beer Recipes | Page 426 | Browse 315,000+ at Brewer's Friend

Author:

hackanome

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 84

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 100 g

Creation Date: 11/11/2013 6:08 PM

Notes: Add leaves after flameout and after cooling to about 80C and let it rest for 30-45min before continuing the cooling.

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 7:02 PM

Notes:

Author:

Det Wulffske Øl

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 2.9

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: 3/9/2019 2:05 PM

Notes: Kjøl ned til 17 grader C. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds (we’re after 9-10 ppm O2).
Primærgjæring 25 grader C i 6-7 days.
Ved 1.013, fjern gjær.
Senk temperaturen til 13-18 grader C, 3-4 dager til FG er nådd.
Fjern gjær, og senk til 7 grader i 8 uker.
Flaskes på sterke belgiske flasker eller Champagneflasker.
Primes med 8.5g/liter Simplicity Candi Syrup og 1⁄2 cup fresh krausen, eller 500ml stir-plate WLP 530.
Karboneres på flaske i 14 dager ved 24 grader C.
Lagres kjølig i 12 måneder.

Author:

Trub_maker

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 8:41 PM

Notes: White Labs 530 Abbey Ale Yeast or Wyeast 3787 Trappist High Gravity

Author:

TealynJane

Boil Size: 2.75 Gallons

Boil Time: 60

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: Priming/Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/2/2013 8:05 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 2 oz

Creation Date: 7/6/2020 10:04 PM

Notes: Note to all - this is an attempt at a CASKED type ale. It might work as bottled beer, it might not. It is EXPERIMENTAL.

This is an English Strong Bitter (old style cask ale taste profile) a Golden Strong Bitter with a Cask Malt flavor. Originally made by Sam Smith Brewery, one of my favorite UK Breweries.

Mash in with all grains at 140 initially, raising the temperature while stirring to 151 to hold for 90 minutes. Batch sparge with an additional 12 quarts of water to collect 6 gallons of sweet wort.

Bring the wort to a boil and add the hops. (Yes, this is in the recipe, but I initially tried the calculator at 30 minutes and I had a more sedate 43 IBUs. Thought about splitting it at 45 minutes...but it does have raw brown sugar introduced 7 days before bottling or kegging - this should provide a kind of "casked" taste as the yeast should re-ferment. Yeah - this can be a disaster...wondering if I might make a tiny little batch and see what happens if I secondary it in a minikeg - no gas, pinch of yeast - like you would for a REAL cask. I think I would need a spunding valve to offgas the excess CO2.)

The recipe calls to add the molasses and sugar, dissolved in a little wort, added "during the boil". I wouldn't add it until 15 minutes prior to the end, so it has less of a chance to scorch and burn. At the same time, add the whirlfloc tablet and yeast nutrient.

The modifications so far.
Recipe was for 20 quarts - I needed 5.5 in the fermentor so I can guarantee 5 gallons in the keg. So I raised the fermentables to:

7 lbs of 2 row from 5 lbs
12 ozs of Torrified Barley from 8 oz
10 ozs of light crystal from 6 oz

Used Windsor instead of "Brewer's Yeast" - suited the final gravity

Messed around with the hop schedule - if you put them all in for 90 minutes, you get 60+ IBUs which is way out of character for a strong bitter - 50 IBUs is about tops. So I changed the Fuggles to 2 oz from 2.5 after I made the fuggles go in at 60 minutes and the Goldings at 30. That gets you to 48 IBUs.

Author:

mhj75

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 4/28/2014 2:09 PM

Notes: This is the best IPA style beer I've brewed. Really delicious hop flavour, thick and citrusy works very well with the high ABV.

NB It's called 'Um Bongo' after the carton fruit juice drink sold in the UK during the 1980s

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 7/23/2015 10:06 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 8:59 PM

Notes:

Author:

Maltose Falcons

Boil Size: 13.33 Gallons

Boil Time: 90

Boil Gravity: 1.062

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: 8/31/2021 5:31 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

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: 3/21/2019 3:50 PM

Notes:

Author:

ryan13166

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 8/24/2017 9:42 PM

Notes:

Author:

TheBuddster

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 5/30/2016 8:53 AM

Notes:

Author:

Jonnyfive

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 4:37 AM

Notes: Took gold in American ipa category and best to brew at 2015 Parkway Pro am.

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 7:20 AM

Notes:

Author:

testingapril

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2015 9:45 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 4:04 PM

Notes: this turned out very well, you can use any yeast you want, the chico strain will work,like US05, I like high flocculating yeast and I ferment at 60 so was trying several brands out.

I whirl-pooled at 0 until the temp reached 170ish. I strongly recommend both the first wort and the whirlpool, I actually put the hops in the mash right when I started the recirculation, the first wort will give it a clean smooth bite for the bitterness so the beer is slightly more on the bitter side that the ibu's say, I give it a 65 IBU for taste and the whirlpool will meld the hops for the very good finish, it can seem a bit strong flavored at first but after conditioning this is a darn good beer, I Like it :), keep in mind that this is a higher alcohol beer :)

Author:

Meklenborg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

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: 12/16/2013 1:02 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 3:36 AM

Notes: 1st choice: Wyeast's 3056 Bavarian wheat yeast (Ferment at 68-72°F [20-22°C])
2nd choice: Wyeast's 3333 German wheat yeast (Ferment at 68-72°F [20-22°C])