Homebrew Beer Recipes | Page 879 | Browse 325,000+ at Brewer's Friend

Author:

LeoBrew

Boil Size: 37.35 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 6

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: 9/26/2017 2:59 PM

Notes:

Author:

Soulia & Brewpin

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 2.7

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: 7/5/2020 6:59 AM

Notes: Goldings, East Kent. : First Wort (Add before sparging)

Mangrove Jacks M31 Belgian tripel
For the first week ferment at 18 deg c then raise up by 1 deg c per day until reaching 25 deg c. Hold until FG is reached and stable for 3 days.
This yeast has a very very high attenuation rate, it can often ferment to SG 1,000

Author:

Iban LaBestiaHomebrew

Boil Size: 34 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2020 11:02 AM

Notes: (Llama Fuera)
Hidratar las Levaduras previamente con 10 veces su peso en ml a 25ºC. Agitar cada 15m para airear, hasta alcanzar los 17ºC aprox.
Inocular a 8º-9ºC y mantener temp. objetivo a 8ºC.
A los 7 días suvir la temp. 2ªC cada día. Dry hop a los 14º por 7 días, después purgar lúpulo.
Al alcanzar los 20ºC mantener la temp. 5 días.
Purgar y bajar a 0ºC por 15 días.

A_Embotellar y acondicionar a 20º-25ºC 2-3 semanas. Después madurar en frió.
B_Trasvasar a un corni y mantener a 0ºC. Carbonatar con CO2 forzado.

Author:

Bcparfitt

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 5/11/2020 2:25 PM

Notes: Mash at 154F for 1 hour. For more flavor, add the whole ounce of hops to the kettle as you sparge the mash, so the hops soak the time it takes to come up to a boil and the whole boil of 60min, this is the first wort hop. Otherwise boil for 5 mins, add hops and boil for another 60.

Don't cheat on aeration.

Pitch and set the fermentation at 58F for 7 days, raise to 65F for another week and then move to a sealed keg and leave on basement floor ideally for 2-3 weeks at 48F.

After that chill and check on carbonation level.

Author:

Boil Size: 7.49 Gallons

Boil Time: 210

Boil Gravity: 1.09

Efficiency: 75

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: 3/3/2019 4:52 PM

Notes: Midnight Sun Brewing Company: Arctic Devil Barley Wine clone

(5 gallons/19 L, all-grain)
OG = 1.121 FG =1.033
IBU = 25 SRM = 21 ABV = 13.2%

This is an English-style barleywine brewed once each year and then aged in oak barrels several months before being released each fall.

Ingredients
21.5 lbs. (10 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Special B malt (138 °L)
6.1 oz. (0.17 kg) Caramunich II malt
15 oz. (0.43 kg) brown sugar
5 AAU Fuggle hops (60 min.) (1 oz./28 g at 5% alpha acids)
3.75 AAU Challenger hops (30 min.) (0.5 oz./14 g at 7.5% alpha acids)
0.9 oz. (26 g) Fuggle hops (0 min.)
0.15 oz. (4.3 g) Challenger hops (0 min.)
8 oz. (227 g) Cascade hops (dry hop)
1.5 oz. (43 g) medium toast American oak chips
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Scottish Ale) yeast
¾ cup (150 g) dextrose (if priming)

Step by Step
Mash at 148 °F (64 °C) for 60 minutes. Collect enough wort for a 3.5-hour boil adding hops in the final hour of the boil per the ingredients list. At the end of the boil, give the wort a long stir and let settle for 15 minutes. Cool, aerate heavily and transfer to the fermenter. Ferment at 68 °F(20 °C) until finished, then transfer the beer into a secondary vessel with the sanitized oak chips. You can sanitize the oak chips by boiling them in 1 cup water for 15 minutes or you can try soaking these in wine or a spirit of your choice. Midnight Sun will barrel age Arctic Devil for 10–12 months in American oak barrels of various origins. We recommend 1-2 months on the oak chips, tasting regularly until the desired level of oak flavor is achieved. Dry hop the beer for ten days, then bottle or keg. Carbonate to 2.4 volumes CO2.

Extract with grains option:
Substitute the Maris Otter pale malt in the all-grain recipe with 15 lbs. (6.8 kg) Maris Otter liquid malt extract. Place the crushed grains in a grain bag and steep in 5 gallons (19 L) water as it heats up to 170 °F (77 °C). Remove the grain bag and allow to drain back into the kettle. Bring to boil and boil for 60 minutes, adding the hops according to the ingredients list. Follow the remaining portion of the all-grain recipe.

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2018 3:15 PM

Notes:

Author:

MarkS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.2

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: 12/20/2017 10:26 AM

Notes:

Author:

Vincent M

Boil Size: 160 Litres

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 78

Mash Thickness: 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: 10/13/2017 3:05 PM

Notes:

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/13/2017 2:01 PM

Notes:

Author:

Nayrob

Boil Size: 7.92 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 1/6/2022 4:02 PM

Notes:

Author:

banjo boys brew

Boil Size: 24 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 77.81

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2016 6:43 PM

Notes: Whirl floc 15 min
Servomyces 15 min

rehydrate
Pitch @ 55-58 deg
Ferment 55deg 3 Weeks
3 days @ 62deg
lower 5deg per day until 38deg
38deg 2 more weeks

Author:

CoCo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3/4 Cup

Creation Date: 3/17/2016 2:05 PM

Notes: ***Blood Orange Puree - 3 cups of juice added in secondary

***Sweet Orange rinds added in boil for last 10 minutes.

Brewday:

Pitched yeast, saw bubbling in less than 24 hours. I will post more images after secondary and bottling of finished product.

Author:

BRAUBAR

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 2/2/2016 8:05 PM

Notes: Use some hot wort to make a puree with the dried berries, put it in the last 10mins of the boil.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.1

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: 1/30/2016 5:32 PM

Notes:

Author:

Smurphy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2022 10:37 AM

Notes:

Author:

Deathtickler

Boil Size: 8.07 Gallons

Boil Time: 120

Boil Gravity: 1.043

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: 1/14/2023 11:10 PM

Notes: water is traditionally hard, so maybe use windmill and home water

Mash in @ 158 for 75minutes with 2.8oz juniper twigs
adjusting pH to 5.4
sparge and top up to get 6 gallons of wort

boil for 120 mins

15mins left add yeast nutrient and 2.8oz juniper twigs
chill wort to 104f

aerate and pitch kviek

Author:

Tankman

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 8:53 PM

Notes:

Author:

Drover

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2017 12:44 AM

Notes:

Author:

sexybeerboi13

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

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: 8/5/2015 6:41 PM

Notes:

Author:

psyce

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 6:48 PM

Notes: Substituted mt hood for 5 min hop addition. As brew shop was out
Also used 1/4 tsp lactic acid in 4 gallon of strike water followed by additional 1/4 tsp lactic acid in sparge water
Will secondary along with oak chips which have been toasted and then soaked in rum for duration of primary
I also use clariferm