Homebrew Beer Recipes | Page 726 | Browse 325,000+ at Brewer's Friend

Author:

meepsrevenge

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.3

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: 4/23/2016 4:24 PM

Notes:

Author:

dmotuba

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 8/30/2021 8:06 PM

Notes:

Author:

BenchBrew

Boil Size: 9.75 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 5:02 PM

Notes: Reserve 4oz of maple syrup for keg addition. Heat to almost boiling with equal parts water to sanitize, then add at kegging

Cook bacon to super extra crispy then dry with paper towel until no oil remains. Bake in toaster oven further if needed then add to 6oz of vodka in a sealable container. Place in fridge for a week to extract flavours then add half tsp of tincture at a time to taste

Author:

Freetime000

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 1.10oz

Creation Date: 1/24/2018 8:39 PM

Notes: Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches.

If scaling to a larger batch I would try Wyeast 1214
Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 2/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.

Author:

NathanUK

Boil Size: 53.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 76

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: 12/30/2017 4:36 PM

Notes:

Author:

Gingerbeard Brewing

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 1:06 AM

Notes:

Author:

Vitis

Boil Size: 5 Gallons

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/15/2016 2:43 AM

Notes: SG was way off at the end. Must have gotten much better efficiency than I expected. Split batch. 5 gallons with and SG of 1.060. Maybe 1.5-2 gallons with an SG of 1.042. Unfortunately lots of headroom in the latter one.

Ended up adding 3/4 of a package of 05 yeast to the two batches to be sure pitch was sufficient.

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 2:44 AM

Notes:

Author:

richard_mcateer

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 7:52 PM

Notes:

Author:

brinocerous

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 11/19/2012 2:28 AM

Notes: First... I don't understand why the formula gives these specific gravities... my OG lands at 1.067/68 and FG at 1.008/06.

The Rolled Oats consist of toasted Quaker Oatmeal(laid out in toaster oven until heavily toasted).

Grains are put into bag in a 5 gallon water cooler, covered with about 2.5 gallons of water at 149 degrees. After 30 minutes check water... add and stir enough 185 degree water to bring temp up to 148 for about 30 to 40 minutes. Total mash time of appx 1 hour. Sparge with 185-190 degree water to make about 3.5 gallon wort.

For me this wort has a SG of 1.022 at 60 degrees.

Add DME. After hot break start adding hops.
Boil 1 hour...Add brown sugar and honey during last 15 minutes of boil.

To cool, I set my 30 quart aluminum brewpot into an ice bath. I use a large plastic tote with 4, 10 lb bags of ice and water. With regular stirring of the wort, this usually cools it from around 190 down to 80 degrees within 40 minutes.

I keep 2 gallons of water in the freezer for about 20 minutes. I pour my chilled wort into the fermenter and then add the 2 gallons to make about 5.5 gallons.

Re-hydrate 2 packs of Nottingham dry yeast, pitch and ferment at 65 to 70 degrees for 7 to 10 days.
Rack to secondary for 5-7 days.
Bottle and condition for at least 10-15 days.

Bottle condition with 4 oz. of cane sugar for a minimum of 10 to 15 days. A 60 day conditioning is recommended.
Enjoy!

Now... the reason I call this beer a "specialty beer" is because of the feel and after taste. I believe that because of the low mash temperature and "neutral" flavor of the Nottingham yeast, this beer has a hard time fitting into the stout category... it's just too dry, light and crisp tasting to be a stout or porter. I waited until my 2nd brewing and finishing before publishing this recipe. If anyone wants to give it a try and then offer any advice or criticism I'd love to hear it.

Author:

JefitoJeff

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 9:53 PM

Notes:

Author:

MHerb

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 12/10/2015 9:38 PM

Notes:

Author:

WIBrewer

Boil Size: 13.33 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 1.29

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: 8/4/2015 4:51 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 5 oz

Creation Date: 1/27/2015 2:20 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 63 ° F

Priming Method: force

Priming Amount: N/A

Creation Date: 11/22/2013 3:37 PM

Notes: Mash at 150F for an hour. FWH added as boil approaches 160F.
Add 0 min boil hops and let stand for 45 minutes. Aroma hops added during chilling as temp approaches 160F.
Drop the temp Pitch and Ferment at 68F for the first two days, raising to 70F over the next two. When krausen begins to fall, transfer to co2 flushed dry hops in keg. Purge headspace a few times, put a few psi on the keg and let fermentation finish out. 10 to 14 days total. Cold crash and push out any trub, then force carb. Should be really tasty in the next 5 days. Fresh is best!

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 4:13 PM

Notes:

Author:

FatJapaneseBaby

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2015 2:55 PM

Notes:

Author:

4ndy

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 2.5

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: 2/8/2015 9:52 PM

Notes: Made a starter the night before using 100g of Medium DME in 1L of tap water.

Used 7x350g frozen raspberrys from Sainsburys.

Author:

David Ramthun

Boil Size: 7.00004 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: 4/1/2011 5:15 PM

Notes:

Author:

Minimalixt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/12/2020 3:16 PM

Notes: