Homebrew Beer Recipes | Page 5013 | Browse 315,000+ at Brewer's Friend

Author:

ClaudioSG

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2020 6:02 PM

Notes:

Author:

Kipp

Boil Size: 2.5 Gallons

Boil Time: 20

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2022 3:17 PM

Notes:

Author:

Korpi Brewery

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2022 7:20 PM

Notes: https://learn.kegerator.com/how-to-brew-barleywine/

Allow 30 days to ferment fully @18C. Control temperature for the first 3-5 days, even lower it to 16C.

Dry hop for 3 days. Using Galaxy from an old stock for the first brew.

Additional 30 days in secondary.

Add clarifying agents and cold crash for 1-2 weeks.

Bottle prime or force carbonte and store for minimum of 6 months.

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2022 4:52 PM

Notes:

Author:

phredrikschmidt@gmail.com

Boil Size: 1400 Litres

Boil Time: 120

Boil Gravity: 1.114

Efficiency: 63

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: 1/15/2021 1:25 PM

Notes: Gær-næring: 2 gr/hl

Antifoam: 0,5 gr/hl

Protofloc: 2,5/hl

Author:

AGbrewer

Boil Size: 7 Gallons

Boil Time: 240

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2020 5:36 PM

Notes: Make 4 liter starter of Nottingham Ale Yeast, this should give us around 1.8 billion cells per mL. After 2 weeks, I will check the SG over a 3 day period. If it hasn't hit FG yet, I will pitch a 2 liter starter of WLP099 (super high gravity) to finish off the final gravity points.

Primary will be about 3 weeks and secondary will be about 2 months with American Char #3 (looked like burnt charcoal) Oak Spirals that were soaked in Evan Williams Bottled In Bond 100 proof bourbon. Will also add some vanilla extract to some of the bottles before capping them to see how that fairs.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

Author:

Phishula

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2020 1:05 AM

Notes: 2.5 Gallons fermented on cherries
2.75 Gallons fermented on toasted cacao nibs
2.5 Gallons chocolate cherry

Author:

LarryDTX

Boil Size: 2.2 Gallons

Boil Time: 30

Boil Gravity: 1.011

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 2 per 740 ML bottle

Creation Date: 4/10/2019 1:01 PM

Notes: This is a "kitchen sink" brew. I used up what I had laying around since this will be my last brew at this batch size and also batch type since I am shifting to all grain. I finally got myself a Grainfather brewing system and a Kegerator for after the brew so the LBK is being retired.

I used Citric Acid during the boil to lower the Ph and Irish Moss in the last 10 minutes to clarify the brew. I aerated the wort for 15 minutes using an airstone and aquarium pump to help increase the oxygen available for the yeast. Did this prior to pitching the yeast. Had great flocculation of the yeast and hops due to the Irish Moss.

Due to the high OG, I let this ferment for 6 weeks, cold crashed for one day and then bottled into 740 ML bottles with two carbonation drops in each. Bottle conditioned for 6 weeks, then chilled for 2 days. Invited a friend over and we enjoyed it a lot.

Medium amber color and very good clarity. VERY hoppy and great mouthfeel.

Next Batch up will be a Russian Imperial Stout.

Fermented at 70 degrees in my back room.

One final note is that I use an induction hot plate for doing my boil. This allows me to very closely control the boil temperature. If you don't have one, I recommend you get one. Well worth it. I had not boil overs even with the sugars.

Author:

BeerWolf

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2019 7:27 PM

Notes: 5 grams sugar per liter for bottling.

Author:

ajkidle@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.5

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: 1/26/2019 8:07 PM

Notes: Bourbon soaked oak chips in secondary

Author:

Tim Dewald

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 65

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: 9/30/2018 6:15 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 46

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2018 6:51 AM

Notes: 6/5/18
- Gladfield Gladiator malt in for Capapils
- Extra yeast nutrient recommended
- WLP007 Dry English Ale recommended but not used
- Mash vol. 31L (added 1L to boil) to get about 21L in the fermentor + starter
- 1.75L starter with 195g of DME on stir plate for 24hr, chilled and decanted to 1.2L.
- Bubbled hard for about 10 days
16/5/18 - SG: 1018, dry hopped in metal hop cylinder, tastes big and boozy with a hit of heat.
21/5/18 - SG: 1014, cold crashed
24/5/18 - Gelatin added (1 tsp in 120ml water)
27/5/18 - Kegged and forced carbed at 30 psi for 2min20sec.
16/6/18 - Tasting pretty good, well carbed, a bit of alcohol warmth but people like it, not a huge hop punch.

Author:

SchimmelHaus Brewing

Boil Size: 11.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 4/11/2019 3:58 PM

Notes: Step by Step
I use Crisp Malting’s British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. Remember, the bulk of the flavor comes from the base grain, so try to get British pale ale malt. The crystal malt should also be of British origin as it makes a substantial difference. I have had great success with Simpsons and Bairds, but feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from the UK via Hop Union or Hopsteiner.
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 148 °F (64 °C). Hold the mash at 148 °F (64 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.035.

Add the bittering hops once the wort is boiling, The total wort boil time is 1 hour. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil and add the last hop additions with 3 minutes remaining. Chill the wort to 68 °F (20 °C) and aerate thoroughly. If you have a nice, fresh package of liquid yeast, you can pitch it direct, although making a 1-liter starter is always a good idea.

Ferment around 68 °F (20 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1–2 volumes depending on your packaging. If you are cask conditioning the beer, add priming sugar, any cask finings (gelatin or isinglass), and possibly dry hop with another ¼–½ oz. (7–14 g) of whole East Kent Goldings. Allow the beer to condition in the cask for several days and serve via a beer engine or by gravity feed at 50–55 °F (10–13 °C).

Author:

claudioSn

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 52

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 9:57 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 7/30/2020 2:06 PM

Notes:

Author:

J.F.C

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.012

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2018 9:52 AM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 65.9 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 9/22/2020 2:29 PM

Notes:

Author:

Odd Company Brewing

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 78

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: 10/25/2017 4:32 AM

Notes:

Author:

Obscure

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/4/2022 7:49 AM

Notes:

Author:

Alexey Filin

Boil Size: 11 Litres

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: 8/29/2017 11:22 AM

Notes: