Homebrew Beer Recipes | Page 57 | Browse 325,000+ at Brewer's Friend

Author:

Mean Face Brewing

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 9:34 PM

Notes: - Put honey into brew kettle at 130-140 degrees
- Ginger went in at 60 minutes during the boil (in mesh bag)
- Cinnamon sticks went in at 60 minutes during the boil (in mesh bag)
- 2 liquid packages of Wyeast london ale 1028 per 5 gallon carboy
- Started fermentation temperature at 64 for day 1, increased to 65 on day 2, increased to 66 on day 4 (and it stayed here but closer to 67 than 66)
- Took gravity reading on day 7 and it was already 1.016 (implied 78% attenuation). Expected final gravity at avg. attenuation (75%) was supposed to be 1.018. So we started cold crashing the beer at 39 degrees on day 7.

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 10/16/2016 2:39 PM

Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.

AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.

FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.

EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0%

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 12:26 AM

Notes: YEAST
*Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME)
*Start 24 hours ahead of pitch into Wort

MASHING
*grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon)

MASHING STEPS
1) Add the 18 quarts of water (164*F) to mash tun
2) Allow to sit 60 minutes (151*F)
3) Drain out 1-2 quarts of the wort
4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces)
5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times)
6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add)
7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution
8) Allow to sit 10 minutes
9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water
10) Drain all into your kettle, this is your WORT :)

Author:

catchemall

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: honey

Priming Amount: 3 tbsp

Creation Date: 1/23/2015 7:14 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2018 5:40 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 12:54 PM

Notes:

Author:

Lil' Wheaty's

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/14/2014 5:07 PM

Notes:

Author:

crowthern

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2013 10:59 PM

Notes:

Author:

Cynic13

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Cane Sugar

Priming Amount: 109

Creation Date: 7/25/2013 6:35 AM

Notes:

Author:

FrogBaseball

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/20/2016 5:20 PM

Notes:

Author:

2YBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2020 5:28 PM

Notes: Strike Water: 7.5 gallons @ 158 F
Mash Volume: 8.32 gallons | Mash @ 152 F for 60 min.
Preboil Wort: 7 gallons
Postboil Wort: 5.75 gallons
Into Fermenter: 5.5 gallons

Original recipe was to add 1 oz of lime zest for every gallon, but cutting back to .5 oz for every gallon. Will add more lime zest at end if needed.

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 63

Mash Thickness: N/A

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: 5/17/2018 7:55 PM

Notes:

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 82

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: 7/25/2012 6:54 PM

Notes: Hit 151 perfectly on the dough in. Strike water was 15F higher than desired mash temp. This one was an award winner and took 1st place and best of show at the SF Dickens xmas fair in 2012!

http://66.147.244.238/~wortsofw/best-of-brew-2012-results/

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2018 6:08 PM

Notes: Dry hop 3 days before kegging

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.4

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: 8/25/2017 3:14 PM

Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175

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:

Wolf Pack Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2019 7:07 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 7,5 g sukker/L

Creation Date: 2/22/2014 1:09 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP500, WLP530, WLP550, WLP570

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.