Homebrew Beer Recipes | Page 586 | Browse 315,000+ at Brewer's Friend

Author:

josephwilson86

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.2

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: 3/28/2016 4:41 AM

Notes: The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it.

The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be.

I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some.

Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine.

I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold.

I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 9/5/2022 11:41 PM

Notes: Mash at 149 for 60 mins. Sparge to get to 7 gallons. Biol for 65 mins.

After boil do a whirlpool and cool to 185 and then steep hops for 20 mins. Chill wort to 54 and aerate and then pitch yeast.

Ferment at 59 for 2 days, and then add first dry hops. When SG is 1034, allow temp to rise to 64 for diacetyl rest. After 4 days at terminal gravity add remaining dry hops (everything marked 3 days). After 3 more days crash and carb to 2.65 vol.

Author:

Pogue mahone

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 44

Mash Thickness: 1.25

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: 2/16/2022 7:58 PM

Notes:

Author:

Howzit Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 6:14 PM

Notes: Based on Mad Fermentationist recipe. Hops obtained from special deal at yakimavalleyhops.com, Aussie 3-pack.

Using London Ale III, will experiment with British V in the future.

For dry hops, Nº of days is equivalent to how many days from start of fermentation (i.e. 0 days is beginning of fermentation).

Author:

Jackduck

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 9:32 PM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

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: 9/8/2014 5:30 PM

Notes:

Author:

Zabs

Boil Size: 6.5 Litres

Boil Time: 40

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 9:33 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Add 0 minute hops in 3 to 4 lots as wort cools.

Author:

lukenukem

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sugar

Priming Amount: 5g/l

Creation Date: 12/18/2015 9:43 AM

Notes: Final 12l. Half add Dry-Hop in alcool 3,5g Goldwing - 100cc Rhum

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:

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:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: Grapefruit Syrup

Priming Amount: N/A

Creation Date: 5/21/2016 5:03 PM

Notes:

Author:

JackPGH

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 9/12/2014 3:28 PM

Notes: Ferment at 58° for 12-15 days then raise to 68° to finish. Drop to 40° for lager. Rack to keg or bottle.

Depending on taste at final gravity, may dry hop. Fast ferment taste was pretty hoppy, moderate bitter. 1.030 at 11 days.

Best beer I've made. Back off bittering hops a touch. Maybe add a bit of citra, columbus, cascade, or amarillo for depth at 0min.

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 9/15/2017 3:36 AM

Notes: This recipe takes 3 yeast packets

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2018 1:35 AM

Notes: Sub yeast: WLP 500 (Monestary Ale)

Pitch the yeast with the wort temperature at or just below the minimum recommended temperature (65F) and let it rise slowly over the next 4 days to the high end of the range (upper 70s). This will help balance the variety of flavors that a particular yeast is capable of producing at different temperatures. Yeast can generate heat up to 7-9 degrees above the ambient temperature during fermentation, so you need to keep the ambient temperature below the minimum fermentation temperature for the first couple of days so the wort does not get too warm too fast.

Author:

Kitties'N'Beer

Boil Size: 10 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: 8/21/2020 11:46 PM

Notes:

Author:

Wavingdaisey

Boil Size: 29.45 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2022 12:35 PM

Notes:

Author:

bdr0679

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 1.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2014 2:07 PM

Notes: add 2.5 lbs puree mango at day 3 of primary fermentation, rack to secondary for dry hop, then keg

Author:

Eyvindur Karlsson

Boil Size: 7.92516 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 90

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: 10/17/2011 11:52 PM

Notes: I stumbled upon this recipe on a forum years ago and it was one of the best beers I've ever made. Hopefully it'll be as good next time.

Author:

grahammcnally@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:44 PM

Notes: A BIAB recipe, the grain is steeped in a small kettle with 3.5 gal of water. The idea is to have optimum mash thickness, whether or not this is a relevant parameter is up for debate. We then dip the bag in the larger kettle which contains the sparge water. 5-10 mins in the sparge and we obtain an efficiency of about 70%.

On our first brew of this recipe, we did a rinse sparge and did not extract enough sugars. As a result, we produced a very light version with ABV just under 4%. The recipe has been updated to reflect the 70% efficiency and target ABV of 4.5%.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

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: 9/10/2016 5:35 PM

Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months.