Homebrew Beer Recipes | Page 505 | Browse 325,000+ at Brewer's Friend

Author:

generaltao

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 9/11/2012 2:30 PM

Notes: Primary for 14 days.
No secondary.
Cold crash for 5 days minimum.
Gelatin.

Substitute Mt Hood for Hallertauer
Substitute WL California WLP001 for WYeast American Cale 1056

Author:

Spacepuppy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 12/4/2012 4:11 AM

Notes:

Author:

GreystoneHB

Boil Size: 14.25 Gallons

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2014 12:37 AM

Notes:

Author:

Texas Ale Works

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2014 9:37 PM

Notes:

Author:

Boil Size: 22.3 Litres

Boil Time: 75

Boil Gravity: 13.4

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2014 2:10 PM

Notes: Cacao gave ~1.5 Plato

Author:

Birra Bendita

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 65

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: 3/25/2020 7:28 PM

Notes: 1er Dry Hopping:
- Agregar el día después de inocular la levadura. Al tercer día purgar birra (sacar lúpulo y no leva)

2do Dry Hopping:
- Agregar día 7. Después de 3 días purgar (sacar lúpulo y no leva)

3er Dry Hopping:
- En frío 3 días. Después de 3 días purgar (sacar lúpulo y no leva)

Author:

breenius

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 77

Mash Thickness: 1.3

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: 3/15/2015 4:11 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 14 Gallons

Boil Time: 70

Boil Gravity: 1.065

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 10:32 PM

Notes: Recipe from Brew Smith http://beersmithrecipes.com/viewrecipe/303/373-rye-ipa

04.03.15 Brewed - 14 gal Pre-Boil 155°
(Note: start pump prior to pouring grain in to get constant temperature. STOP pump prior to boil!) pH = 7.2 (Forgot 5.2 Ph additive!)

04.04.15 Pitch
04.11.15 Dry hop (Expected date)♣
04.14.15 Moved to kegs (Expected date)♦
4 gals removed - over capacity grain build.

OG 1.087 (12.0 P) Pitched 04.04.15
FG 1.020 (x.x P) 7.20% ABV

(Yeast 2 dry packs each)
5.25 gal batches - English Ale Safale S-04 Steve
5.25 gal batches - American Ale Safale US-05 Dan

DRINKABILITY: Awesome! Light in color. Higher hop flavor than Dan's B1D.

Author:

514alastair

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2016 1:00 PM

Notes: v.2: addition of Carafe produces a great colour, and an almost nutty taste (good).
Poor head retention but happy otherwise! Will do this again.

v.1 the original recipe called for Crystal 120, but this was unavailable, so subbed this is Crystal 80. Colour obviously lighter than desired.

Should have added a fining agent - 3 weeks in the bottle and it's still cloudy, but first bottle was good. I anticipate this will need at least another month to age.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 3:51 PM

Notes: Off the top of my head, I think that was about where we finished. I think we had an OG of 1.072 and an FG of 1.015. 7.5% ABV, but you wouldn't know it when you tried it.

At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation). We used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections. We replaced the idea of using cold brew coffee concentrate with using whole beans.

As far as adding the beans, we just bagged some whole beans in a sanitized mesh bag and put them into the fermenter 36 hours prior to kegging. At over 8%, we figured there was enough alcohol to combat any problems

Author:

Mohaynow

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 1/30/2022 11:47 PM

Notes: Big starter, get the final gravity down. Use alpha amylase in the mash if you want, to help conversion. And Brutzyme near the end of fermentation to help get that FG down real low.

Author:

panda

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 4/9/2012 10:15 PM

Notes:

Author:

Freetime000

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 1.10oz

Creation Date: 1/19/2018 10:13 PM

Notes: Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.

I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)

If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2018 1:26 AM

Notes: also Nottingham yeast could be used

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 6:42 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 1:25 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

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: 12/8/2015 8:51 AM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 1:14 AM

Notes: 1st place at 2019 Amador County Fair.

Author:

bluechev454

Boil Size: 14.26 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 8:53 PM

Notes:

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 45

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Invert Sugar

Priming Amount: 4 oz

Creation Date: 9/21/2012 2:40 PM

Notes: Malt mashed for 1 hour 15 minutes in 4 gallons hot water (~155 degF)
Sparged with 1 gallon hot water (~155 degF) and .5 gallons cool tap water (~75 deg F).

Chilled with wort chiller and transferred from kettle to carboy.

Dry yeast added directly to carboy during transfer.

Ferment 7 days then rack into bottles. Using 4 oz sucrose with 8 oz boiling water to provide invert sugar for priming.