Homebrew Beer Recipes | Page 4620 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

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: 1/23/2015 9:47 PM

Notes:

Author:

MoonbeamBrewery

Boil Size: 182 Litres

Boil Time: N/A

Boil Gravity: 1.127

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: 11/26/2023 5:26 PM

Notes:

Author:

SansLune

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 63

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: dextrose

Priming Amount: 175.2 g

Creation Date: 9/4/2023 11:51 AM

Notes:

Author:

Lefthand Farmer

Boil Size: 31.16 Litres

Boil Time: 120

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3.65

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: 10/22/2022 11:09 PM

Notes:

Author:

Ron Larsen

Boil Size: 11.5 Gallons

Boil Time: 45

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2021 4:38 AM

Notes:

Author:

heyChristo

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 5/10/2021 10:32 PM

Notes:

Author:

Austin Ferreira

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 85

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: 5/8/2021 1:51 PM

Notes:

Author:

GiDaMo

Boil Size: 26.33 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 60

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: 5/1/2021 9:04 AM

Notes: Got a lot of Chateau Abbey to use!

Author:

Valkyrie Brewing

Boil Size: 10.43 Gallons

Boil Time: 90

Boil Gravity: 20.6

Efficiency: 60

Mash Thickness: 1.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 13.9 psi

Creation Date: 5/8/2020 8:28 PM

Notes: For Wyeast 3463 yeast and bottle condition:
"Add cassonade at boil initiation. Chill to 63F. Pitch yeast. Oxygen for 90 seconds. Slowly ramp primary for 7 days up to 73F. At near-terminal gravity (1.017), rack off primary yeast and drop temp to 60F for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 31g/gallon in heavy bottles. Cellar for 12 months."

Using BE-256 + T-58, pitch at 60F and raise to 68F over 7 days

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.06
=> Strike water 11.70gal (11gal, 2.8qt), 162F

Oxygenate at 1Lpm for 168 seconds at pith and 12-18 hours post pitch
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort?_pos=4&_sid=bd65087fb&_ss=r

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2020 8:32 PM

Notes: Corn Sugar added at flame out to hot wort
fermentation 1 week at 65 f then 3 days at 75 f

After distilling age with medium charred Oak for 6 months

Author:

PadStark

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 16.2

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 161.8 g

Creation Date: 11/10/2019 2:50 AM

Notes:

Author:

BrewPirate

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.15

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: 5/8/2019 6:52 PM

Notes: Hats off to Lazy Magnolia, they have crafted what I believe to be the perfect IPA: Timber Beast. They're gracious enough to give us many of the hard parameters of this beer on their web site, so I've taken a crack at creating a clone. Updates to follow as batches start rolling out.

While Saisonstein's Monster or Tropical IPA yeast could work, OYL-501: Gulo is actually the yeast for this beer, which finishes citrus forward with 85 - 90% attenuation.

Carbonate to 2.75 volumes of CO2.

Author:

skifrench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 4.2

Creation Date: 9/20/2018 8:40 PM

Notes: ** 5-6 pounds pumpkin total is an estimate with about 3.5 lbs in mash and 2.5 pounds in secondary.

Do not roast pumpkin if using canned pumpkin

BIAB Method:
MASH
Mash all loose grains and Pumpkin for 60 min. Strike temp 165, mash 155, sparge 170. Put Pumpkin in a SEPARATE DISPOSABLE MUSLIN BAG and add that to water first - this allows the grains to have better access to the water

- Mash 4.5 gal. Heat to 165. Add pumpkin then grains. Mash at 155 F for 60 minutes.
- Sparge pumpkin and grains with 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water.

Mash and sparge water should amount to about 6.5 gal for the boil

BOIL
60 min boil

bring wort to boil. should be approximately 6.5 gallons

add first hops at 60 min

add second hops at 20 min

add spices at 5 min (only 2.5-3.0 tsp cinamon and 2 tsp nutmeg the rest will be added will rum tincture)

cool wort

REHYDRATE YEAST (make starter if needed) or pitch yeast (2 packets)

RUM TINCTURE
cut in half and scrape 1 vanilla bean and add to glass with spiced rum (4-5 oz as you see fit)
add 2.5 tsp cinnamon and some nutmeg (about 1 tsp)

PRIMARY (1 week)
let ferment in cool dark place
when primary finishes transfer to secondary

SECONDARY (2 weeks)
add brown sugar
add pumpkin (if roasting, roast 350F for 1 hr)
add vanilla extract
add vanilla-rum tincture and spiced rum

2018 VERSION NOTES
Measured OG was 1.0924

transfered to secondary onto 2 lbs canned pumpkin, rum/spice tincture; at time of transfer gravity was 1.018-1.019 giving an ABV of 9.8% without accounting for the rum addition. tasted it at the transfer and it was really good. super super smooth - does not taste like a 10% beer.

Added 1lb of brown sugar to the secondary. That added about 0.01 to the OG making an effective OG of 1.1024.

12/12/2018 Let brown sugar and rum/spice tincture sit for two weeks. FG was 1.022. Giving ABV of 10.55%.

BOTTLING 1/18/2019
I used 3.7 oz of corn sugar dissolved in 16 oz of water for the priming solution. Goal is CO2 volume of about 2.4. Added 5+ grams of US 05 yeast proofed in warm water to the bottling bucket as well based on Northern Brewers recommendation.*

There was 4.6 gallons in the fermenter which made 4.0 gallons in the bottling bucket.

FG at time of bottling was 1.020. Giving approximate ABV of 10.82%

*add roughly 1/4 to 1/3 of a 12g packet of dry yeast, especially if the OG is above 1.060. CBC-1 is a great choice as well as US-05, you can also use Lalvin EC-1118 (my personal favorite for the price and hardiness) for this but you would want to use half the packet. The bottling yeast can be added to the bottling bucket at the same time as the priming solution. It does help to re-hydrate the yeast in a small amount of water 25-50 ml for 10 mins before adding to the beer but is not needed.

TASTING NOTES 2018-2019
very good beer
carbination was a little low. maybe increase by 10% next year
a little alcoholic but very very smooth for a 10+% beer
I may go a little lighter on the spices and ginger next year and up the rum and vanilla

I would also wonder what the beer is like without the pumpkin in the secondary. possibly add milk sugar to bring out some sweetness and creaminess and skip the pumpkin in the secondary.

Author:

BenMyton

Boil Size: 5.25 Gallons

Boil Time: 15

Boil Gravity: 1.099

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: 10/9/2017 4:06 PM

Notes: I use this to track my grain usage for starter wort - this is not a real recipe

Author:

KRAWCZAKBROS

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 62

Mash Thickness: 1.33

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: 7/14/2017 6:36 PM

Notes: Shooting for an English Style Barleywine, so not over-hopping it.

Brew notes from 7/15/17:
Mash out (first runnings): 1.096
Pre-boil: 1.085
Pre-boil volume: 7.333 (large kettle = 1.125 inches per gallon)
90 minute boil
Final volume: 5.5 gal (approx).

Pitched a double starter of WLP099 and WLP007, (about a quart of liquid). Kicked off vigorously within a few hours.

Author:

kilcars

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 18

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 2:38 PM

Notes:

Author:

frankzeye

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2016 9:57 PM

Notes:

Author:

1347brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: 1.25

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: 7/16/2015 1:47 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