Homebrew Beer Recipes | Page 584 | Browse 315,000+ at Brewer's Friend

Author:

mikesbrew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2013 10:18 PM

Notes: This is a very nice drinking ale. Ready to bottle or keg in 8 to 10 days but I always follow 1wk primary, 2wks secondary,(you must let the yeast finish and this is where the beer becomes crystal clear) then keg or bottle....If you bottle, let it sit for 2 to 3 weeks minimum. It will be worth the wait! also used 1 whole Whirfloc tablet. All my friends loved this one. Be careful! this stuff will sneak up on you! Prime with 4oz. priming sugar as usual.

Author:

Brook Harris

Boil Size: 6 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: 11/26/2012 3:52 AM

Notes: 4th Place of 100 at Goose Islands Imperial Goose Competition! This beer was brewed as an Imperial version of my Mt Choco. We left out the free mint, and switched up the malt bill a little bit.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 180

Boil Gravity: 1.077

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: 1/20/2015 10:21 PM

Notes: Mash @ 153 for 60 min

Collect 10 Gallons of wort

Boil for 3 hours or until volume has decreased to 5 Gallons

2 Weeks in the Primary

3 Months in the Secondary

3 Months in the Bottle

Author:

kevin.C

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 5:36 AM

Notes:

Author:

TrondGitmark

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 2/16/2016 1:50 PM

Notes:

Author:

MaximS

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 11.4

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 3:07 PM

Notes: Plus 2 kilo of baked pumpkin to the boil

Author:

Det Wulffske Øl

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.9

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: 5/31/2019 7:16 AM

Notes: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/

Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
Boiling Time (Minutes): 90
IBU: 36
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)

Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F

Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins

Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Author:

Sleepy dog brewing

Boil Size: 5.81 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.7

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: 3/24/2016 5:14 AM

Notes:

Author:

Boil Size: 6.8 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.24 psi

Creation Date: 10/15/2022 8:25 AM

Notes: Award winner:
1st place Bluegrass Homebrew Competition (2023) in the Standard American Beer category, 2nd place BOS
https://bluegrasscup.brewcomp.com/

2nd place Midwinter Homebrew Competition (2023) in Pale Lager
category.
https://midwinterhbc.com/competition/

1st place America's Finest City (QUAFF) in the Standard American Beer category
https://quaff.org/AFC-2023/index.php?msg=5

1st place War of the Worts (2023) in the Light Lager category
http://www.keystonehops.com/waroftheworts2023/

2nd place KCBM (2023) in the Light Lager category
https://kcbmcomp.com/?mibextid=Zxz2cZ

1st place IBU Open (2023) Pale American Beer category
https://ibuopen.brewcompetition.com/

1st place Bluebonnet Brew-Off (2023) in the Pale Lager category
https://bcoem.bluebonnetbrewoff.org/

----------------
1 mL LA at end of boil.

Hops loose in kettle.

Chill immediately at end of 60 min boil.

Allow to sit covered x 1 hr prior to draining to FV

Ferment at 50F x 7 days, then raise 2-3 F every 1-2 days until 64F or terminal gravity. Once SG has stabilized, cold crash x 7 days adding gelatin on day 4. Biofine 5 mL in the keg.

Author:

bigjlw75

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Light DME

Priming Amount: 1.25 Cups

Creation Date: 2/4/2012 12:50 AM

Notes:

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:

Hoptail

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 3/21/2021 8:11 PM

Notes: Priming sugar calculators show anywhere from 2.7 oz. (77g) (Northern Brewer) to 3 oz. (85g) (Brewers Friend) at 64F.

Adjust final volume in fermentor to 3.5 gallons if necessary.

Author:

DrCajunstyle

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 8/18/2020 4:30 AM

Notes: Pitch yeast packs into 300ml water @ 24 degrees.
Leave for 30 minutes to hydrate yeast.

Author:

truper

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 8:17 AM

Notes:

Author:

Cain Piper

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 10:56 PM

Notes: Double crush the roast barley to extract the most colour and flavour from it possible.

Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter.

Author:

Fredrik777

Boil Size: 29 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 3:13 PM

Notes: 500 g German pilsner = German tradition

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 2/7/2016 11:38 PM

Notes:

Author:

efernandes_m

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 60

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: 1/27/2016 2:48 PM

Notes:

Author:

Kolsch King

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 4:14 PM

Notes: Raspberry Provincial from funkwerks is a Belgian style sour ale.

Add the acid ulster malt in at the last 20 minutes of mash boil.

Author:

francis

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 5/29/2013 1:35 PM

Notes: