Homebrew Beer Recipes | Page 931 | Browse 325,000+ at Brewer's Friend

Author:

banjo boys brew

Boil Size: 15 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 77.81

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: 9/7/2016 4:00 PM

Notes:

Author:

Ombank

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 6/5/2021 1:12 AM

Notes:

Author:

GRJ

Boil Size: 75 Litres

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2019 6:37 AM

Notes:

Author:

Lekker Brewing Co

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 4/9/2018 3:41 AM

Notes: Ale had desired caramel color, but not the caramel flavor to go with waffle taste.

In future brews, adding actual caramel to the batch or actual stroopwafels may give a more pronounced flavor.

Author:

Zellner

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 1.33

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: 8/13/2017 4:36 AM

Notes:

Author:

Brew by Andre

Boil Size: 165 Litres

Boil Time: 90

Boil Gravity: 1.064

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: 2/13/2017 12:14 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 1.25

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: 9/8/2016 9:08 PM

Notes:

Author:

Pulga

Boil Size: 155 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 88.4 g

Creation Date: 7/28/2016 5:43 PM

Notes:

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 6/11/2015 3:48 AM

Notes: My recipe:

Mash: 8.13 gal
Boil: 6.78 gal

Add inverted sugar syrup in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.

Author:

knilsson

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 34

Mash Thickness: 1.5

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: 6/3/2015 2:59 AM

Notes:

Author:

Themte

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 74

Mash Thickness: 6.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11 ° C

Priming Method: Sukker

Priming Amount: 6.6g/l

Creation Date: 4/29/2016 7:31 AM

Notes: Gjæring:
Start på 13grC
24 timer : Juster til 11grC
når gjæringen går mot slutten øk til 16grC i 48 timer
Når gjæringen er ferdig senk temperaturen til 2.2 grader for "lagering" etter en uke på 2.2 grader tilsett Tørr humle
DryHop: 10 dager før tapping på flaske

This is based on the recipe released by Brooklyn brewery on their blog:
http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/

Grain weights have been scaled down to give an ABV after bottling (including priming) of 5.2%, which is the ABV of bottled Brooklyn lager. Hops have been scaled to give 30 IBUs.

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 4:50 AM

Notes: Sugar additions at 60 minutes. D90 candi syrup.

Reduced dextrose from 2lbs to 1lb.

Author:

RoundKid

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2013 5:40 PM

Notes:

Author:

Dan Dudas

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 2:09 PM

Notes:

Author:

Tjcollins1455@gmail.com

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 3:27 AM

Notes:

Author:

parker-hatchett

Boil Size: 6.35 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.5

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: 2/9/2018 6:30 AM

Notes: BATCH 96

Brewed 2/21/15
Secondary
Kegged

Mashed at 153 for 60 min.

Boiled for 60 min. Yield primary 5 gal.

OG = 1.064

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 3/1/2015 7:50 PM

Notes: Hoppy Belgian Strong Pale Ale focused on brewing with Golden Promise malt, the new El Dorado (Spanish for "The Golden One") hops and the more traditional Brewer's Gold hops. First Gold, a UK dual-purpose hop, was chosen as a late addition/knockout hop for its spicy and slightly floral notes, matching well with the esters produced during primary fermentation.

Aiming for a resinous, fruity and dry profile with some of the traditional Belgian character; a soft yet fairly-full mouthfeel should result from the use of oats and wheat in conjunction with a traditional Belgian yeast blend. This is kind of influenced by Idle Hands' "hopification" of traditionally non-hoppy styles (hoppy hefe and hoppy tripel were both amazing and intense, keeping the best, traditionalist qualities of the original styles and adding some new world flair).

4/16/16: This one's been a long time coming. I switched the hop additions around a lot to focus on El Dorado as an aroma hop instead of a bittering hop. Doing our sacch rest now.

4/23/16: racked onto 1oz El Dorado

4/30/16: sample was great with 1wk dry hop. Forgot yeast, so did not bottle. Heavy phenols up front, great belgian character, soft, medium body. Hints of tropical hops in the finish which become more noticeable after repeated sips, and phenols calm down a bit.

5/25/16: So this ended up with 1 week in primary, 2 weeks in secondary w/ dry-hop (El Dorado). Has been conditioning in bottles for about 2 and a half more weeks at this point. Just opened my first bottle to enjoy at home (had a bottle this past weekend while at Pat's place and posted about it on FB but needed to update here).

Pours a beautiful deep orange/golden color with an absolutely massive head with spectacular retention. With a head this milky, frothy and bone white, this reminds me a lot of a classic Duvel pour, which makes me proud. Lacing is mild but appears tiered when it does come about. Body is opaque, though effervescent carbonation can be seen around the edges of the glass if you look hard enough.

Nose is bright tropical fruit (pineapple/papaya/guava, mostly), mild grassy notes, solid amounts of Belgian funk, a bit of vanilla and honeyed malt. Not a trace of alcohol to be found, and at almost 9%, that's dangerous. In other words, this smells like a perfect Belgian strong pale ale to me.

The palate is mostly rich phenolic Belgian yeast, chewy honey-leaning malt notes and juicy, bright hops. Lots of clove-y aspects intertwined with pineapple and papaya, structured on top of an almost-doughy malt/yeast combo. Very big body on this beer. Definitely not a light tasting one, but it was never really meant to be. That said, the playful hop notes and intense tropical fruit flavors make this an enjoyable warm weather beer if you don't mind the high ABV. Carbonation is medium-high.

If we brew this again, I'm suggesting several changes. The hop bill seems pretty spot-on, other than the fact that we should probably double the dry-hop quantity. It probably would've been better to just do one knockout addition of 1 oz and then do 2 oz in the dry-hop. I feel the aromatic elements of El Dorado could be pushed even more, though they do come out here for sure. I would also say we could play with the malt bill a bit, perhaps utilizing Golden Promise as the whole base malt instead of splitting with 2-row and pilsner. Oats and wheat helped provide structure here, for sure, but I'd also like to see what this is like with a bit more of each. That's more of a weird desire for experimentation than a necessity, but regardless... glad we have so many bottles of this creamy, rich, Belgian yeast-influenced tropical-fruit-cocktail in a bottle!

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

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: 1/22/2015 9:15 PM

Notes: Black Roasted Barley (500 °L)

Mash at 120° F (49° C) for 15 minutes, then raise the temperature to 150° F (64° C) for 60 minutes.

Use 8 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). Slowly raise the temperature during the final third of fermentation by 6° F (3° C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55° F (11 to 13° C).

Author:

nisman

Boil Size: 28.5 Litres

Boil Time: N/A

Boil Gravity: 1.03

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: 1/26/2021 6:59 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 2.75, 21 days

Creation Date: 9/9/2013 6:41 PM

Notes: "also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life."

Mash at 154F for 60 min.
boil for 90 minutes.
kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube).
Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days.

see how this hoppy imperial stout goes. . .oy