Homebrew Beer Recipes | Page 4729 | Browse 315,000+ at Brewer's Friend

Author:

Brouwerij de Keijser

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.02

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2020 1:09 PM

Notes:

Author:

RemcoVSanten

Boil Size: 22.75 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 60

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: 7/28/2024 7:44 AM

Notes:

Author:

JeffBrews802

Boil Size: 36 Gallons

Boil Time: 75

Boil Gravity: 1.076

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 16.32 psi

Creation Date: 1/17/2024 8:46 PM

Notes:

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:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 138.9 g

Creation Date: 3/14/2022 10:10 PM

Notes:

Author:

RussMcC

Boil Size: 2.92 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 11/20/2021 2:41 AM

Notes:

Author:

Dallas B.

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: InvertSugar

Priming Amount: 1 oz

Creation Date: 2/20/2021 12:48 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: co2

Priming Amount: 1.85 bar

Creation Date: 12/14/2020 7:36 AM

Notes: Pliny the Elder clone
Batch #1 (Eff.: 65%, Att.: 77%, ABV: 8.9%) - 17/12/20
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- OG: 1086 (Refract.), 1084 (Tilt)
Mash was 2.5 hours long as new bag hanging rig took ages to build.
Chilled to 24 C and (x2) yeast dry pitched, then left at 19.5 for 5 days while away then temp upped to 22.5 C over 2 days.
23/12/20 - SG: 1022 (Tilt)
24/12/20 - SG: 1020 (Tilt)
25/12/20 - SG: 1019 (Tilt)
26/12/20 - SG: 1018 (Tilt)
27/12/20 - SG: 1018 (Tilt) dry hopped (only had 19 g of Simcoe CRYO) and cold crashed to 10 C for 24 hrs (cold dry hop) then crashed again to 1 C.
31/12/20 - Kegged and carbed at 30 psi for 2:30 min.
Dangerously drinkable this bad boy went very quickly, and messed a few people up. I'll brew it again without any changes.

Author:

Cambium Legal

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.25

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: 10/13/2020 12:15 AM

Notes: This beer is named after the year that Robert the Bruce defeated King Edward II and forced him to recognize Scottish independence. My little tribute to such a great country.

https://cambiumlegal.ca
https://cambiumlegal.ca/process-serving
https://cambiumlegal.ca/criminal-law
https://cambiumlegal.ca/traffic-law
https://cambiumlegal.ca/small-claims

Author:

MEGASAILOR

Boil Size: 14.3 Litres

Boil Time: 30

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2020 1:38 AM

Notes: Brewed on 20/06/2020, fermentation first seen started 21/06/2020.

Dry hopped on 24/06/2020 - 2030 ( initiated Caribbean Quest ), and moved to warmer climate.

I ate 2 sausages at 2246. They were nice, gourmet even.

Holy shit, fermented down to 1.012... That was so fast!

Shit... Hahaha

This is REALLY nice. Mouth feel is amazing. Slightly milkshake IPA like. Thumbs up - first taste 06-07-2020

Author:

marco@ormgas.com

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 9:56 AM

Notes:

Author:

frodus

Boil Size: 4 Gallons

Boil Time: 5

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 19.79 psi

Creation Date: 2/3/2020 7:18 PM

Notes: Bring 4g alwater to boil
Flame off
Dissolve 11.5 lbs of Wildflower honey into water
Add yeast nutrient
Chill to below 90 degrees
Drain into fermenter
Add Wyeast 4632

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:

KyleBonnie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2019 5:20 PM

Notes:
Mash In
Add 19.94 qt of water at 159.1 F 148.0 F 60 min

Mash Out
Add 12.76 qt of water at 203.8 F 168.0 F 10 min

Boil
60 minutes, noting the times for hop addition

Primary
Pitched 2L starter of wyeast 1056. Let ferment for 14 days

Secondary
Racked over bag filled with coffee and cacao nibs soaked in vodka for 14 days. Removed bag and aged another 30 days.

Bottling
Bottled with 4 oz of corn sugar into 22oz bottles. Conditioned 2 weeks before tasting.

Tasting
Original pour had great head retention, a really nice coffee note and not to much of an overly alcoholic taste/smell. Calculated ABV ended up being around 10.2%

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:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 80

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: 8/14/2018 2:56 PM

Notes: For second attempt: Add a bit more cedar to mash; add cedar to fermentation again, but let it sit longer. Try to get ABV above 8%. See what letting it sit for 1 month will do.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 84 Litres

Boil Time: 90

Boil Gravity: 14.5

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 12/12/2017 7:58 PM

Notes:

Author:

Torfinn.B

Boil Size: 32 Litres

Boil Time: 120

Boil Gravity: 1.084

Efficiency: 80

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17.5 ° C

Priming Method: suggar

Priming Amount: 6g pr l

Creation Date: 11/9/2017 12:37 PM

Notes: oak barrel aged 1 mnd.

Author:

Shoebacca

Boil Size: 6.5 Gallons

Boil Time: 180

Boil Gravity: 1.09

Efficiency: 72

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: 10/20/2017 3:08 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 120

Boil Gravity: 1.065

Efficiency: 73

Mash Thickness: 1.1

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: 10/8/2017 2:43 PM

Notes: