Homebrew Beer Recipes | Page 52 | Browse 295,000+ at Brewer's Friend

Author:

BatRastard

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 1/19/2013 4:47 PM

Notes: This brew won gold in the Sangre de Cristo Craft Brewers SMaSH Competition. (Single Malt and Single Hops) Very hop forward but the Citra kept it from going over the top.

Inspiration came from reading of a Hungarian brewery that came up with a "hoplager" as their answer to the American IPA. Not sure what their IBU's came in at but I know I exceeded it. Never planned on it winning and was striving for outlandish. I thought I hit my mark but everyone who's tried it, liked it. (I'll try more hops next time ;) )

If you choose to make this beer make sure you do a good diacetyl rest and give it plenty of time to lager. Mine came out crystal clean with no off flavors. (that's what saved it with the judges)

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: 1.5

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: 1/6/2014 8:59 PM

Notes: After fermentation I will add 1oz Palo Santo Wood

Multiple medals including 2nd place 1st round at Nationals

Author:

Ckelly

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 5:38 PM

Notes:

Author:

HighVoltageMan!

Boil Size: 10.83 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/15/2015 10:55 PM

Notes: 1st Place 2015 Duluth Brew Ha-Ha
2nd Place 2015 Milwaukee Mid-Winter
1st place 2015 March Mashness
2nd place 2015 round one AHA national (scored 45)
1st place 2015 Lucid BFD
1st place 2015 Minnesota State Fair as a premium lager
3rd 2015 Hoppy Halloween
2nd 2016 Milwaukee mid winter
1st 2016 March Mashness
3rd 2016 AHA first round
2nd 2016 Northloop BFD
1st 2016 Minnesota State Fair as a cream ale
2nd 2016 Minnesota State Fair as a premium lager
1st 2016 Hoppy Halloween
2nd 2018 AHA National first round
3rd 2019 MN Mashout
2nd 2019 Duluth Brew Ha Ha
1st 2019 Minnesota State Fair, score 44
1st 2020 Hoppy Halloween
2nd 2021 National Homebrewers Competition (final)
2nd 2021MN State Fair
2nd 2022 National Homebrewers Competition (final)
2nd 2023 Nordeast Home Brew Comp
2nd 2024 Milwaukee Midwinter Comp

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 2:12 AM

Notes: Heat 13 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 16 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.

Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.

Author:

SAF

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2016 9:26 PM

Notes:

Author:

Meadhawg

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.75oz

Creation Date: 5/15/2013 2:06 PM

Notes: OG 1.067
FG 1.021

ABV 6.04%

OG 1.062
FG 1.020
ABV 5.76%

Author:

Brewmasterbigz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/13/2017 3:20 AM

Notes:

Author:

MJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Dark Brown Sugar

Priming Amount: 2/3 cup (.66)

Creation Date: 9/9/2012 12:11 AM

Notes: Actual Recipe calls for 6 lbs mild ale malt but to match the gravity in the (North Clone Book) (1.050SG) I had to increase to 7 lbs.
Alternate Wyeast 1968
SINGLE INFUSION-Sacch’ Rest: 152° F for 60 minutes and Mashout: 170° F for 10 minutes
The aroma was great, chocolate and roast malts and a hint of the cascade hops and it tastes great with good carbonation. Very close to Smutty Nose Old Dog

Author:

mike v

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/14/2017 9:50 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 2:22 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"

Author:

square toast

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2016 6:41 PM

Notes:

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2014 2:19 AM

Notes: Lactose @15 minutes
------------------------------------------------------------------------------------------------
For about 6 oz of extract (usually enough for 10 gallons)

6 oz Vodka
1 Vanilla Bean, split and scraped
3 oz Cacao Nibs (roasted is better)

Mix the vodka and vanilla bean (and parts) in a tight sealing jar like a jelly jar or mason jar. Shake every day, several times, for 7 days.
Add the nibs for another 4 days, continue to shake
Strain the nibs and vanilla out of the dark extract. Discard
Place the extract in the freezer overnight.
In the morning, carefully scrape out the fat cap of cocoa butter and discard. Remove any floaty bits and then store the extract on the shelf for approximately a year.

Author:

WAWooldridge

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2017 12:28 AM

Notes: Overall Impression:
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.

Aroma:
Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.

Appearance:
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.

Flavor:
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.

Mouthfeel:
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.

Comments:
Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and bitterer. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers).

History:
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.

Characteristic Ingredients:
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.

Style Comparison:
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.

Entry Instructions:
The entrant will specify whether the entry is a pale or a dark variant.

Vital Statistics:
OG: 1.072 – 1.112
FG: 1.016 – 1.024
ABV: 7.0 – 10.0%
IBUs: 16 – 26
SRM: 6 – 25

Commercial Examples:
Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian,; Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock

Tags:
high-strength, amber-color, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, bock-family, malty

Author:

Final Boss

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 3/28/2020 3:03 PM

Notes: Visit https://alltogether.beer for more details.

I'll answer any questions you may have!

Cheers!

Edit: Throwing in a small quantity of each hop at kegging on top of the original hop schedule will really make this thing pop and give your beer more longevity, flavor and aroma. It's a great way to compensate for the lack of efficiency a homebrew set up may have over an actual brewery. 0.5oz of each hop except CTZ would work well, or cut Cascade and add that extra half ounce with Citra, Mosaic or Simcoe. For me, it took four extra days for the beer to un-green but was well worth it!

Author:

Ozarks Mountain Brewery

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:58 AM

Notes: adjust magnum to your bitter level, recirculate while cooling after boiling at 0 for 15 more minutes for last hop addition, 6 yeast needed for this one,or a good 2L starter with 1.079 gravity, use any Chico strain you want, even 05. but use enough. after fermentation keg or dry hop with 2oz Amarillo for 3 to 7 days, filter out yeast and hops with 3 micron filter or cold crash for a week before carbonation and transfer to another keg, this is defiantly a fruit bomb, "great flavor" I ended up letting this one ferment for 10 days then added dry hops directly in without a bag, started bubbling again so let that dry hop 5 days then cold crashed to settle everything, I couldn't be happier, ended up right about the 1015 mark and does have a kick :)

The name is for a type not a brand so this is not a clone of a brand

Author:

Tim Ostrander

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 57

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 3:29 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

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: 8/17/2018 7:56 PM

Notes:

Author:

guyfrombrussels

Boil Size: 11 Litres

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 2:36 PM

Notes: OG: 1.046
FG: 1.018
ABV 3.8%
Priming sugar: 5.6g

Author:

Kevin Switzer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 81

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 3:01 PM

Notes: