Homebrew Beer Recipes | Page 8494 | Browse 310,000+ at Brewer's Friend

Author:

welcha1

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2020 3:45 PM

Notes:

Author:

Jasonc55

Boil Size: 21.85 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

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: 9/13/2024 5:58 PM

Notes:

Author:

PineyStone

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/30/2023 8:39 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: 1.25

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: 11/12/2023 1:25 PM

Notes:

Author:

Boil Size: 3.19 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2023 4:46 AM

Notes: Use modified Narziss fermentation schedule. Start at 63 F until it reaches 50% attenuation, then slowly ramp up temperature until it reaches 65-68 F. After FG is reached, cold crash or get below 50 F and fine with gelatin.

Author:

Boil Size: 150 Litres

Boil Time: 120

Boil Gravity: 1.078

Efficiency: 85

Mash Thickness: 3.13

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: 7/12/2022 2:35 AM

Notes:

Author:

DBUK

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 70

Mash Thickness: 3

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: 3/14/2022 1:12 PM

Notes:

Author:

Stamatissp

Boil Size: 31.05 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 3

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: 11/4/2021 9:46 AM

Notes:

Author:

BigPeteB

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 15.9

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 10.65 psi

Creation Date: 9/23/2020 10:03 PM

Notes: Clone of Southern Tier's Pumpking (https://stbcbeer.com/beers/pumking-imperial-ale/).
Based on https://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone, but modified enough that I really only claim their recipe as a second inspiration.

Store at 35-40°F (2-4°C). Serve at 40-42°F (5.5°C)

The pumpkin is added three times: in the mash, in the boil, and in the fermenter.

Just use canned pumpkin puree (not pumpkin pie mix). In North America, this is probably Libby's or E.D. Smith brand, available in most supermarkets year-round usually in the baking aisle. I've scaled this recipe to use exactly three 29-ounce cans of pureed pumpkin, but a little more or less won't hurt. (Pureed pumpkin lasts forever in the freezer; just put it in a ziplock bag and flatten it out.)

You can roast your own pumpkins if you want, but I've tried it in both pies and beer and couldn't tell the difference, and it's more work to get basically the same product. Quarter the pumpkin and remove the seeds. Steam for 30 minutes, or roast at 425°F/215°C until soft, probably at least 1 hour but depends on the size and thickness of your pumpkin. Scrape the flesh away and puree in a food processor. Don't use a jack-o'-lantern pumpkin for this, as they're bred for size and not flavor; instead use Sugar Pie or similar small varieties of pumpkin. Canned pumpkin is sometimes partly or entirely squash, not necessarily pumpkin; feel free to substitute other hard winter squashes like Hubbard, kabocha, or acorn squash. You could even try using sweet potatoes.

The pumpkin will leave a lot of trub in the mash and boil. After the boil, use a filter if you have one. If not, definitely rack the wort into the carboy rather than pouring or draining it. Before racking, stir the wort in the kettle very hard to get a strong vortex going, and then let it settle for at least 10-20 minutes. The heavy trub should be forced to the middle, and you can rack from the outside edge to avoid sucking too much of it up.

For the vanilla extract, you definitely want to make your own; buying 4 ounces would make this a ridiculously expensive brew. Cut and scrape 2 vanilla beans, and put all of it (including the pods) into a small jar. Add 4 ounces vodka. Let this sit for at least 2 weeks, shaking occasionally. (I once tried to be clever and extract the pumpkin pie spice this way, too, but the result was too strong. Stick to adding the pumpkin pie spice directly to the secondary.)

The graham cracker extract is essential; it gives it that "pumpkin pie" flavor that I feel makes Southern Tier's taste so much better than other pumpkin beers. The amount to add is 1 teaspoon (5 milliliters); I measured this and it seems to be 4 grams. Add it in secondary if you're bottling, otherwise add it at kegging so as not to leave any behind in the carboy, which you could also do with the vanilla extract.

Author:

TuckBrew

Boil Size: 29.5 Litres

Boil Time: 30

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/17/2020 12:57 PM

Notes:

Author:

Geartik

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2018 1:52 PM

Notes:

Author:

WiejskiFarmer

Boil Size: 11 Litres

Boil Time: 70

Boil Gravity: 18.9

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/5/2020 2:30 PM

Notes:

Author:

happymonk

Boil Size: 11.4 Litres

Boil Time: 90

Boil Gravity: 1.174

Efficiency: 65

Mash Thickness: 2.38

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: 11/1/2019 1:42 PM

Notes:

Author:

Team BSB 2018

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3.14

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: 10/21/2019 6:44 AM

Notes:

Author:

joonasgr

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2019 6:01 PM

Notes: Why are we still here? Just to suffer?

Add gypsum and 2,5g of lactic acid to mash, 4g lactic acid after mash is done. Add raspberry purée at the end of the boil or directly into FV.

Author:

degrave_3

Boil Size: 2.3 Gallons

Boil Time: 120

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.25

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: 6/27/2019 12:41 AM

Notes: Brewed 07/18/2019

Mashed at 152 F. Had to stir for 5 min to get down to 152 F from 153 F. I had to mash around 1 qt/lb to fit water and grains in the kettle together.

Cooled to 64 F, pitched, and let rise to 67 - 68 F. Fermented at this temperature for two weeks. The beer was crashed for a couple of days @ 38 F, then transferred to a serving keg. Beer was kegged 1 day @ 30 PSI, 1 week at 12 PSI. Targeting 2.5 vol as carbonation will be reduced slightly when bottling.

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A quick half-pint taste was very good after only a few days in the keg. The beer has notes of bitter chocolate. The bitterness may fade slightly with time. For the next batch I might reduce IBUs to low 60s.

Author:

Steven Sekol

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

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: 3/26/2019 7:03 PM

Notes:

Author:

yaba3

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2019 10:43 AM

Notes:

Author:

dlpurv

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2018 12:32 AM

Notes:

Author:

Endeavour Brewing

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2018 7:29 PM

Notes: 2 oz primary in mash