Homebrew Beer Recipes | Page 83 | Browse 325,000+ at Brewer's Friend

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: sucrose

Priming Amount: 4.5 oz

Creation Date: 2/8/2021 8:22 PM

Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol.

Author:

poka00br

Boil Size: 28.6 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 1:24 PM

Notes: Starter:

2 litros de água, fervida com 230g de DME.
2 pacotes de Fermentis Saflager W34/70.
Agitação por 24 horas - volume total é colocado no mosto.

Author:

Comahawk

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/23/2012 6:45 PM

Notes: Spices variable

7 days in Primary, 7 days in Secondary (Some spices to balance flavours), 14 days in Tertiary. (28 days)

14-21 days in bottle.

42-49 days total.

(Have not brewed yet - Merely an idea)

Author:

J and K

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/20/2015 3:19 AM

Notes:

Author:

Chricoo

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 4

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: 8/7/2015 6:24 AM

Notes:

Author:

ryeguy88

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2014 7:54 AM

Notes:

Author:

mattgaskey

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 10:37 AM

Notes:

Author:

christopher.m.laird@gmail.com

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.016

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: 4/30/2015 11:09 PM

Notes:

Author:

Ulfrpsion

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 3:23 PM

Notes: Raisin, Dates, and Honey:
Honey should be added with dates and raisins along with molasses. Recipe pending.

Oak Chips should be left for no more than 3-4 days. Taste regularly to validate completion.

Vanilla beans were prepared by cutting the length of the bean, and gutting the pulp, and then cutting the bean into small subsections. Then, both the bean and the pulp were placed in a small sterilized container with grain alcohol for 5 days. After 5 days, the entirety of the container was poured into the beer and it was left to sit for 4 days. It should be left for much longer as the vanilla flavor disappeared over time, perhaps tossed in at bottling.

Lactose was added to the beer 1 month before bottling. The lactose sugars were boiled in water for 15 minutes, and then tossed into the final product during racking. The lactose was stirred into the beer. This process is best done at keg application or bottling where the beer will not rack off the lactose sugars for maximum effect.

Briess Midnight Wheat Malt - Maillard Malts™
(Alternate for Dark Malt/Black Patent)

Use Dingemans Special B® Malt for the Special B.

Grain Profile:
UK Crisp Roast Barley - <10% - Adds color and dry flavor. Red and black color notes.
Special B - <10% - burnt sugar, raisin, and dark dried fruits. Adds red color.
Marris Otter Pale - Up To 100% - Adds nut flavor. Bulk sugars.
Bries Ashburne Mild - <50% - Base malt. Adds extra sweetness.
Midnight Wheat (Replace with BlackPrinz) - <10% - Adds smooth mouthfeel with a soft roast flavor.

Author:

Homebrew Fanatics

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2017 11:15 PM

Notes: Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

Author:

Mall

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.6

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: 3/26/2017 8:08 PM

Notes:

Author:

Fokinski1

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 8:07 PM

Notes:

Author:

jimdubc

Boil Size: 3.15 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Yeast

Priming Amount: N/A

Creation Date: 1/19/2014 3:33 PM

Notes: Ferment @ 70 degrees for 4 days, then raise to 75 degrees, chill after Terminal Gravity is reached (1.012).

Bottle condition with same yeast strain t 3.2 vol co2.

Stress of yeast produces flavors; under-pitch and under-oxygenate.

Author:

Bklyn

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 3:37 PM

Notes: From HBT

Author:

Joe Marchington

Boil Size: 6.3507 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: 9/3/2011 9:14 AM

Notes:

Author:

brewdaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 9/13/2012 1:30 AM

Notes: Lightly roast coconut meat prior to adding to secondary. Add Coconut water at end of boil just before cooling.

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 12:48 AM

Notes:

Author:

bigblue

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.025

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 1:24 PM

Notes: *보일링후 OG:1.030

첫번째 방법 : 아로니아 분말 200그램을 발효 시작후 2일째 투입한다

두번째 방법 : 라즈베리 퓨레 500그램을 발효 시작후 2일째 투입한다

* 당화후 30분 보일링 사워링후 40분 보일링

Author:

David Saba

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/21/2014 7:11 PM

Notes:

Author:

Bakke Brygg

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 7:12 AM

Notes: Kjøl ned vørter til 10 grader før pitching av gjær.

Gjæring på 10 grader i 3-4 uker.