Homebrew Beer Recipes | Page 698 | Browse 320,000+ at Brewer's Friend

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3 oz for 21 days

Creation Date: 12/23/2012 2:37 AM

Notes: 0 min boil Hop = Post Boil Swirl Hops.

Mash at 150F. Kill the flame after the 90 min boil and Add the 0 min hops, swirl, cover and let sit for 60 minutes. After 60 min, drop the temp quickly, pitch and ferment at 66F for the first two days, then raise 4 degrees over the next two days to 70F and let sit for a total of 14-17 days. Cold crash to 37F before racking to secondary, then let the beer warm back up to pitching temperature before dry hopping. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Add the corn sugar to a cup of water and boil for 5 minutes, chill and pitch when ready to bottle. Bottle at 70F.

Author:

Exalted Barley

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 3/4 cup

Creation Date: 2/2/2013 10:38 PM

Notes:

Author:

OleCT

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2013 8:36 PM

Notes: Fermented 7 days 20c It took 4 days for the yeast to get the gravity down to 1.014 (bottled at 1.014 after 7 day of rest in the secondary)
racked to secondary and let rest for 7 days at 18c

Carbonated with 6g of table sugar pr litre of beer.

After about one month on bottles it tastes delicious. Its a sweet beer that has a mild hint of chocolate on the pallet.You can also taste a little "woodyness" from the NB hops I guess this will come more with ageing since I used a bit more hops than I normaly would do on this kind of beer.

(I am sorry for butchering the English language.Hopefully it's understandable Cheers!)

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2015 4:07 PM

Notes:

Author:

Butter14

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63

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: 12/26/2015 7:44 PM

Notes: Cold crash for 7 days.

Author:

Herr Braumeister

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: BelgianCandySugar

Priming Amount: 5 oz

Creation Date: 2/28/2016 6:46 PM

Notes: Add the sugars between 10 minutes and flame out.

Westvletern 8 clone

Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf

3rd place at 2020 Amador County Fair (despite several complications, including bad yeast at outset)

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 5:15 PM

Notes:

Author:

emsroth

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 2:02 PM

Notes: 517 B cells

Author:

Lazer J

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 128.5 g

Creation Date: 4/13/2023 2:55 PM

Notes:

Author:

Dana Cordes

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2012 7:51 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 72.1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2020 3:24 PM

Notes: https://byo.com/recipe/southern-tier-brewing-company-warlock-clone/
Mill the grains and add the pumpkin puree, then mix with 6.25 gallons (23.7 L) of 163 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter. Sparge the grains with 1.5 gallons (5.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list and Irish moss if desired. After the boil, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) until wort reaches 1.028 specific gravity, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, reduce temperature to 32 °F (0 °C) and hold for 10 days. Draw a sample, and add spice extracts to taste, starting with a ratio of approximately 3:1 for the cinnamon to other extracts. Once the exact ratio/intensity is determined, scale up and add to the fermenter. Then bottle or keg the beer and carbonate to approximately 2.25 volumes.

End Spice Notes: The common pumpkin pie spices are; Cinnamon, Nutmeg, Allspice, and Ginger. Add just one teaspoon of the spice blend to the boil in the last ten minutes. It is very easy to overpower a beer with these spices, and it is easier to add more than take some out. Fine-tune the spice level at bottling and enjoy!

Author:

Wolf Pack Brewing

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2020 12:57 AM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Author:

gbates

Boil Size: 6.2 Gallons

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 9/23/2019 4:00 PM

Notes: I've been editing this recipe based on my first attempt from the linked source. My impression of my first attempt was that the beer was a bit too hoppy and lacked the malty assault I was expecting of a Conway's clone.

Some key deviations from my first attempt (from source):

- Grain bill now uses Maris Otter as a base and 2 lb portion of Munich. The roasted malts are largely the same.

- I like to start with distilled water and add my salts, and I've learned a good bit about water chemistry since my first attempt. This time around I picked the balanced profile to get a decent baseline. This is different from the first attempt, where I arbitrarily used 5g of gypsum and called it a day.

- Switched to Safale S-04 yeast from Wyeast 1028 (London Ale) just for fun. Have been using Wyeast for all my beers until now.

- Replaced Hollertau Mittelfruh with Styrian Goldings to pair English hops with more English hops. This is more OCD than practical.

Author:

Homebrew Fanatics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2017 9:27 PM

Notes: Earl Grey Tea addition: @kegging

These notes came directly from the recipe source at The Mad Fermentationist...

"Dosed (Keg) with 3 cups of tea brewed with 1 oz of Russian Earl Grey tea from PA Dutch General Store. Used a French press, dosed in stages, mixing and tasting until the flavor was where we wanted it."

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 3/12/2017 3:55 PM

Notes: Steep wheat and crystal at 165F for 20 min then mash with 2 row.

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2016 1:49 PM

Notes: 2L starter

Author:

Reeder

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.25

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: 8/15/2016 2:48 AM

Notes:

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 58

Mash Thickness: 1.5

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: 9/5/2015 5:26 PM

Notes:

Author:

TheBigE5

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 81

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: 8/10/2015 2:40 PM

Notes: 3L starter prepped 6 days in advance

Author:

Brett

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/26/2013 4:43 PM

Notes: