Homebrew Beer Recipes | Page 4514 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 14 Litres

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 51.4 g

Creation Date: 4/21/2020 4:56 AM

Notes:

Author:

Darian Jassik

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.75

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: 9/15/2023 6:28 AM

Notes: Reminder: step mashing

the dark Munich malt is substitute for regular.

Author:

stretch

Boil Size: 33 Litres

Boil Time: 240

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 2.65

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: 5/28/2023 10:10 AM

Notes: Split across grainfather and BIAb to get all first runnings. Conditioned base grain. Mashed in 10:30 am Friday 2 June. Mixed BIAB a couple of times, added hot water to raise back from 65 to 67. Ran the biab mash through GF mash, sparged the biab with about 10 litres and ran that through the GF mash, collected 30 litres @ 16 brix=1.064 (confirmed with hydrometer). Bread yeast nutrient around 1 hour. 2/3 tab whirlfloc @10min. Collected more 2nd runnings from BIAB, up to 33 litres @17 brix=1.067. 3:30pm 30 litres@18 brix=1.071. 5:30pm 26 litres @23Brix=1.092. 23 litres @ 24brix=1.098 end of cooling, 22 into fermenter at 24C. 60 sec o2.
Slurry from May Best Bitter of WY1028 made up to 500ml starter around 11am, pitched 10pm, 20C. Sat 3 June 9 am 18C, 23 brix= 1.095. 5pm full krausen cover, upped to 18.5C. Sun 10 am krausen ring around fermenter, 23.8 brix=1.096, upped to 19C. Weds 9 am no bubbles last couple of days, brix = 24 still, rehydrated and pitched 1 pack each of s04, windsor and us05, left temp at 19C. Thurs 8:30am, 13 Brix=1.024. 7:30pm 12.5 brix=1.022, upped to 20C. Sat 10/6 to 21C. Weds 3pm 12.5 brix=1.022.
Fri 16 Jun turned off heat and into back bedroom. Sat 16C. Sun 10.5C. Mon 9.5C.

Author:

Aleworks

Boil Size: 35 Litres

Boil Time: 120

Boil Gravity: 1.094

Efficiency: 58

Mash Thickness: 3

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: 6/30/2022 1:03 PM

Notes: 0.5kg dextrose added at day 5
0.5kg dextrose added at day 7

Author:

Connor256

Boil Size: 23.97 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

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: 6/4/2022 10:13 AM

Notes:

Author:

Vonnyp2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 12/15/2021 4:45 PM

Notes:

Author:

PlatonicBeer89

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 6 oz

Creation Date: 10/9/2021 3:48 AM

Notes:

Author:

Singapour

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/22/2021 4:22 AM

Notes: Mash the grains for 15 minutes at 95°F (35°C), then step to 15 minutes at 122°F (50°C), 15 minutes at 131°F (55°C), 30 minutes at 144°F (62°C), 90 minutes at 148°F (64°C), then mash out at 170°F (77°C). Add the candi sugar and boil for 90 minutes, following the hops schedule.

Chill to 62°F (17°C) to pitch the yeast. Ferment at 72°F (22°C) for one week. Lager at cooler temperatures for up to five weeks.

Author:

Castiron

Boil Size: 1.33 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 1.7 oz

Creation Date: 3/13/2021 8:47 PM

Notes:

Author:

AGbrewer

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 5.4 oz

Creation Date: 3/9/2021 2:07 PM

Notes: Bananza Omega yeast and Triple Double Imperial Yeast.

Starting temp of 70 and let it free rise no more than 82.

No yeast starter.

Author:

Hammer66x

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2013 5:24 PM

Notes: Yeast: London III or other english type yeast from wyeast

This beer turned out great, though it took a good 9-12 months of sitting in a bottle to really mellow out with a nice medium malty flavor.

Author:

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2019 7:27 PM

Notes:

Author:

jlyonsvancity

Boil Size: 18.9 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2019 4:20 AM

Notes: Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Add the hops and Irish moss according to times indicated in the ingredients list. Add the coffee (coarse ground) and cocoa nibs at the secondary. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Carbonate and age for 2 weeks.

Author:

RobVT34

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

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: 12/20/2018 1:50 AM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 50

Mash Thickness: 2

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: 8/30/2018 3:26 PM

Notes:

Author:

BMWfan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2018 6:21 PM

Notes: We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC

5 US Gallons

13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt

Hops

1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

American or California Ale yeast

Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

Author:

JOHN-E

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2018 6:55 PM

Notes: WY 1728 yeast perhaps? or wlp028 Edinburgh ale?

Traquair house Clone
(All Grain) 11 US Gallons
[ Back to the Main Recipe Page ] [ Back to the Scottish Ale recipe Page ]

This Homebrew Recipe was added by
Skotrat on November 12, 1997 at 19:50:39:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1728 Scottish Ale
Yeast Starter: 1/2 US gallon at High Krausen
Batch Size: 11 US Gallons
Original Gravity: 1.085
Final Gravity: 1.020
Alcohol Content: 8.64 %
Total Grains: 32.79 US Pounds
Color: 12-22 (depending on carmelization)
Extract Efficiency: 75 %
Hop IBU's: 28.6
Boiling Time: 2 hours
Primary Fermentation: 10 days @ 62f
Secondary Fermentation: 10 days @ 58f
Additional Fermentation: 2 months in brite tanks @ 45f

Grain Bill:

32.48 lb. Scottish Malting GOLDEN PROMISE PALE ALE 2 ROW (99%)
.31 lb. Roast Barley (1%)

Hop Bill:

1.57 oz. N. BREWER 6.9% 45 min
1.57 oz. N. BREWER 6.9% 35 min

Mash Schedule:

Single Step Mash:

90 minutes @ 154
10 minutes @ 168

Brewers Notes:

Yeast: WYEAST Scottish Ale

1728 Scottish Ale
Rich, smokey, peaty character ideally suited for scottish style ales, smoked beers and high gravity ales. Flocculation - high; apparent attenuation - 69-73%. (55-70�F)

Notes:

Remove two gallons of first runnings and Caramelize it (boil down to about 1 pint and add back to boil). This will give the richer taste that you find in this fine beer.

Collect 15 gallons of Run-off and boil down to your 10 1/2 gallon target (the other 1/2 gallon will come from the 1/2 gallon starter of yeast slurry that you have made in advance).

Add 2-3 teaspoons of Irish Moss into the boil just because.

Traquair is the finest of all Scottish Ales. Their recipe is pretty easy and straight forward. 99% Pale Ale Malt, 1% Roasted Barley and 25-37 IBU's.

I have found this to be the common thread for this brew after reviewing about 30-40 recipes from Homebrewers that have cloned this brew.

About 1/2 of the recipes claimed that Traquair uses East Kent Goldings as the hop and the Other claim that Northern Brewer is the Hop.

I chose Northern Brewer because I am very fond of them as base hops.

I hope you like the recipe and if you brew it please let me know how it turned out and any changes that you have made.

Logged

Skotrats Homebrew Webpage

Author:

cbnbeer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 40

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: 7/4/2016 3:32 PM

Notes: Secondary transfer 7/14

Dry Hop 7/30 w/ falconers flight

Author:

Erez

Boil Size: 55 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 11:23 AM

Notes:

Author:

odd duck

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 3:50 PM

Notes: starter using 2 pkgs WLP001 in a 4 liter starter

Salts added: mash boil

Gypsum 8.7 5.4

CaCl 2.5 1.5

Epsom Salt 5 3.1

1 Pkg safele 05 and yeast cake from pale ale fermentation