Homebrew Beer Recipes | Page 948 | Browse 315,000+ at Brewer's Friend

Author:

treyj007

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.33

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: 11/29/2014 1:23 PM

Notes:

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:

patt896

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2018 2:01 PM

Notes:

Author:

Stvervaag

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/20/2017 7:33 PM

Notes:

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 5:56 AM

Notes: URL for this Classic Saison recipe and 3 other versions of this same malt bill that use different hops.
https://beerandbrewing.com/the-craftsman-saison-recipe/

After boil whirlpool the wort for 10 minutes and then cool to 68 and pitch the yeast. Ferment at 69 for a week or so. Then turn up temp to 72 and continue another 4 days or so until completely fermented out.

Cold crash the beer for several days to clear and keg at 2.5 volumes.

Author:

evanwiley

Boil Size: 28.5 Litres

Boil Time: N/A

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 2:04 AM

Notes: 1 tbsp of 5.2 ph balance added and 2 tsp of yeast nutrient

Author:

Janjal Brewing Co.

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 11.8

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Speise

Priming Amount: 0.9L

Creation Date: 1/21/2017 10:39 AM

Notes:

Author:

Cali Duck

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.2

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: 1/16/2017 6:07 PM

Notes:

Author:

ragingmoon

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2017 2:21 PM

Notes: Collect 6 gallons of 1.058 SG Wort
Ferment at 68 and add dry hops to schedule.
Bottle keg at terminal gravity (around 10 days)
Magazine Recipe has 1.070 OG/1.015 FG/7.5% ABV

Author:

guillaume.aubertin

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 63

Mash Thickness: 3

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: 12/18/2016 10:33 AM

Notes:

Author:

Boil Size: 45 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 10:41 PM

Notes:

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 8:09 PM

Notes:

Author:

andete

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 7:51 AM

Notes: 0.75kg sugar: 1.107
0.625kg sugar: 1.099
0.5kg sugar: 1.091
0.375kg sugar: 1.083
0.25kg sugar: 1.075
0.125kg sugar: 1.067
0kg sugar: 1.059

sugar is added as incremental additions during fermentation.

Author:

scottarcher07@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/12/2015 2:40 AM

Notes:

Author:

Joel Bergman

Boil Size: 7 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: 7/8/2011 11:09 PM

Notes:

Author:

BrewHop

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 76

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2014 2:59 AM

Notes: Brewed 5/11/14. Sparge water use .9ml of acid. Not doing water adjustments or trying to correct mash pH this brew. Strike water was 166F which hit about 153F. I recirculated 2 gallons and hit 151F, supposed to be 150F but oh well. pH was 5.2 without any adjustment. Sparge runnings never went past 3 brix. Boiling for 90 min but only 60min with hops. Kettle efficiency was 90%. Decided to pitch on top of my Golden Strong cake which used the desired yeast. Didn't boil off quite as much so a bit left in the kettle. Maybe a quart or so. I got much better efficiency than I thought. Maybe because of a slower sparge. By morning the brew was sitting at 69F with little activity. Guess the 550 wasn't very active anymore. I pitched 2 packets of Danstar Belle Saison that I didn't rehydrate first. Hopefully that is enough yeast. Bottled this on 2/22/15 at 2.5 volumes. Bottle code SRB.

Author:

hines57

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 1:47 PM

Notes: This is one of the best Brews I have ever made. Notes on Sour Mash: Steam sterilized pot for sour mashing by boiling 1 inch of RO in it for 15min with lid on then dumping out the RO before adding mash. Fruit in the secondary is optional. If adding fruit add in pectinase directly to fruit while chopping in food processor or in secondary.

Author:

Cain Piper

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2017 12:07 AM

Notes:

Author:

krupster

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

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: 11/17/2017 12:44 PM

Notes: Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled.

Author:

william@bellavance.co

Boil Size: 6.28 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

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: 8/9/2020 11:24 PM

Notes: 4-16-23 Brew I switched it from having 5 lbs Pilsner malt to 5 lbs standard 2-row
6-18-23 droping .5 lbs of pilsner to try and get a little lower abv and also turn up the mash temp from 154F to 158f