Homebrew Recipe Share

[Jeapeacock]

I know I am not the only home brewer here on B&B. I think it would be fantastic to have a Brewing Reciepe share.

Any beer, wine, mead, cider recipe can be posted. The only rule is if it is not your recipe please give credit to who's it is.

I will start it out:

Bourbon Barrel Olde Ale (extract)

Final Volume: 5 gal
OG: 1.081
FG: 1.010 (est)
Abv: 9.31% (est a little higher after adding bourbon)

Ingredients
8 oz. Brown Malt
8 oz. Crystal 50-60L
8 oz. Wheat
4 oz. Aromatic
4 oz. Chocolate

9 Lbs Amber Powder malt extract

1 oz. Northern Brewer (60 min Boil)
2 oz. Willamette (30 min Boil)
2 oz. Fuggle hops (20 min Boil)

Wyest London Ale yeast 1028
2-4 oz. Oak cubes or chips
1/2 bottle of bourbon


Notes/Instructions:

Steep grains at 155-158 deg for 30 min

60 min Boil following hop scedule (I disolve the powered malt extract before adding back to heat to gaurd againts it burning to the bottom of pot)

Soak oak chips/cubes in 1/2 bottle of bourbon for 7 days

Primary for 7 days (or longer until fermentation is done)
Rack to Secondary add bourbon and oak age for 6-12 mo.

Prime with corn sugar and bottle or keg.

 

[Gruder]

Fantastic idea! I've nothing to share as I'm still playing around with extract kits, but will eagerly hope for this thread to take off.

 

[Edcculus]

Great idea! I'll play:

Here is the Rye IPA I've been raving about on random threads and Twitter over the past few days.

Recipe size: 3.5 Gallons
Efficiency: 70%
OG: 1.070
FG: 1.016
IBU: 60
SRM: 7
ABV: ~ 7%
Boil - 60 min

Malt Bill
8lb 2oz American 2 row
1lb 4oz Weyermann Rye malt (rye malt is important here - don't use flaked rye which is unmalted)
4oz Simpsons Medium Crystal
2oz Gambrinus Honey malt

Hops
.5 oz Warrior (16.8 AA%) @ 60 min
.5 oz Amarillo (8.2AA%) @ 30 min
.5 oz Simcoe (12.2AA%) @ 30 min

.5 oz Amarillo - Dry Hop
.5 oz Simcoe - Dry Hop

Wyeast American Ale II (1272)


Procedure
2 days before brewing, make a 2L starter. Measure 200g of extra light dry malt extract. Add water until a volume just below 2L is reached (the smack pack will make up the rest). Boil for 10 min, cool, then add yeast. I make all of my starters in a large flask using a stir plate for maximum yeast growth.

I use Beersmith, which is dialed into my setup and efficiency to calculate strike temps, and infusion volumes.

For this beer, I used a single infusion mash at 149ºF for 60 minutes. I chose a lower mash temperature to create a more fermentable wort since I was including a fairly large percentage of specialty malts in the bill.

Calculate proper dough in temp to hit the rest. I recirculate for 15 minutes prior to sparging to clear the wort. I did not use a mashout addition for this beer. I used a double batch sparge method for this beer. Sparge water was 165°F.

Boil for 60 min making proper hop additions. I use a Whirlfloc addition (1/2 tablet) at 15 min left in the boil. When boil is complete, chill rapidly to 60°F. I make it down this low by recirculating ice water through my immersion chiller via a submersible pump. I use tap water to get it from boiling temp to around 100°F. When wort reaches 60°F, sanitize a large spoon or plastic mash paddle and create a whirlpool in the kettle. Let wort settle for 15-20 min. Rack to a sanitized fermenter avoiding the trub cone that formed as a result of the whirlpool. I aerate with pure oxygen and a 2 micron stone for 30 seconds. Alternatively, shake your fermenter for 5 minutes to ensure optimum oxygen absorption. Pitch yeast.

Ferment at 65°F for 14 days. Raise temp to 68° for another week or so. If bottling, let the beer sit for longer to drop out more yeast. If kegging, rack to a clean, sanized purged keg. Dry hop directly in the keg with a large tea ball suspended in the beer with sanitized floss secured by the lid.

 

[nealf]

I'm in, here is a recipe I brewed a while back. I sent a few bottles to a member on here richmondesi, maybe he will see this and post his thought, I am pretty sure he liked it a lot. Definitely one of the best beers I have made so far.

-- Pale Ale for Paul --

5.5 Gallon batch
OG - 1.055
FG - 1.011
IBU - 46.2
5.7% ABV
8.3 SRM

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.3 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.2 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.2 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.2 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.2 %
1.00 oz Magnum [10.00%] (60 min) Hops 40.7 IBU
0.50 oz Centennial [8.70%] (10 min) Hops 3.5 IBU
0.50 oz Williamette [4.80%] (10 min) Hops 2.0 IBU
0.50 oz Centennial [8.70%] (0 min) Hops -
0.50 oz Williamette [4.80%] (0 min) Hops -

Mash @ 154F

Ferment at 68*F for a week or two before kegging or bottling.

 

[Jeapeacock]

Fantastic idea! I've nothing to share as I'm still playing around with extract kits, but will eagerly hope for this thread to take off.

Jumping from an extract kit to brewing a extract recipe is real easy. And since you already have the equipment and know the basic of brewing an extract there is minimal additional steps. The hardest of these is weighing and crushing the grains. (which you should be able to do at your local LBS).

I hope this thread inspires you to make the jump...then keep going to all grain. I am just at the edge of all grain, need a bit more dispoable income to build a mash/lauder ton.


When I get a chance, in a day or two, I can post my Scotch Ale recipe as well.

 

[tsmba]

Great thread! I am researching home brewing and plan to start sometime in the near future. I know I shall be starting out with some sort of extract with specialty grain kits and its kind of hard to decide on a first choice. AFAIK, there are no brew clubs in the vicinity, but I am sure there are folks pursuing the hobby. I'd love to be able to obtain a few bottles to taste prior to my first attempt.

 

[Jeapeacock]

I have a little time tonight so I was going to post my 2nd recipe:

Scotch Wee Heavy Ale (extract)

Batch Size: 5.00 gal
Estimated OG: 1.075 SG
Estimated OG: 1.005 SG
Estimated ABV: 9.16%
Estimated Color: 22.0 SRM
Estimated IBU: 22.9 IBU


Ingredients:
------------
3 lbs Amber Dry Extract (12.5 SRM) Dry Extract 28.12 %
6 lbs 9.6 oz Munich Liquid Extract (11.0 SRM) Extract 61.86 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.34 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.34 %
4.0 oz Roasted Barley (300.0 SRM) Grain 2.34 %
3.0 oz Special B Malt (180.0 SRM) Grain 1.78 %
2.1 oz Smoked Malt (9.0 SRM) Grain 1.22 %
2.00 oz Northern Brewer [7.40 %] (60 min) Hops 20.1 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 2.9 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728)


----------------------------
Steep grains as 30 min 155-158 deg
60 min boil following hop schedule above
Ferment in Primary at 68 deg for 10 days
Secondary for 14 days
Prime, bottle/keg

 

[Gravy]

I am just at the edge of all grain, need a bit more dispoable income to build a mash/lauder ton.
.

What ever you do, make sure you check out http://hbd.org/cascade/dennybrew/ as it's really not that expensive to do all-grain. I've been a hardcore fly sparger but Denny's batch sparge system has its advantages.

 

[thebikingengineer]

I'll have to dig for it, but let me try and find my Imperial Stout. It had 40 lbs of malt for a 5 gallon batch, this required a 15 hour boil and it was absolutely worth it.

 

[Edcculus]

I'll have to dig for it, but let me try and find my Imperial Stout. It had 40 lbs of malt for a 5 gallon batch, this required a 15 hour boil and it was absolutely worth it.

Good god! I'd be more inclined to make up the gravity with DME rather than boil down that enormous amount of wort!

 

[Jeapeacock]

What ever you do, make sure you check out http://hbd.org/cascade/dennybrew/ as it's really not that expensive to do all-grain. I've been a hardcore fly sparger but Denny's batch sparge system has its advantages.

I need a new brew pot and outside burner if I am going to go all grain...so there is a few more pieces....but I am close to making the switch.

 

[thebikingengineer]

Good god! I'd be more inclined to make up the gravity with DME rather than boil down that enormous amount of wort!

There were two reasons for the boil being that long (other than water removal or course). First, the caramelization that occurred during the super long boil let us cut back on the amount of super dark (and frequently bitter) grains used. Our water tends to yield a very unpleasant metallic flavor with these grains and so limiting their use also limited that particular flavor from coming through in the final beer.

Second, we needed to clear up some keg space and didn't want to blow through ~3 gallons in a few hours. Much better to break that kind of drinking up over a whole day. The smoker and grill was going all day too so it was really a very enjoyable day.

As for starting AG brewing, turkey fryers are a wonderful way to start. $40 and a tank of gas and you're set.

 

[jpb286]

The fryer is about the only way to get 6.5 gallons of water boiling, so I highly recommend it for AG brewing.

If anyone is looking to start AG brewing and the fly sparge contraptions look expensive/tricky, check out batch sparging. It is my preferred method, sure you loose a few points but make up for the loss in time. Also, grain isn't that expensive when you by a 55 lb bag. Another trick to remove chloramine is to use a 1 campden tablet per 20 gallons of water. There is quite a bit of good info on the web. I'm also happy that hops prices have decreased in the last year!

I'll have to look up a few of my recipes.

 

[Edcculus]

I agree. For a simple setup, batch sparging is the way to go. I typically do a "Double Batch Sparge, No Mashout". Meaning I split my sparge water into 2 equal additions and don't add extra water to reach 170F for mashout.

 

[tater_salad]

My Napoleon Complex: A hoppier irish stout with a slight coffee / chocolate flavor.
I don't have the numbers on hand.

Ironmaster stout kit for the base..
WYeast Irish ale (I think 1084)

Steep 1/2 LB of Choco Malt for 60
Remove Sac O Grain
Add 2oz of UK Kent Golding Plugs Boil for 60
Remove Hop Sac
Flameout / simmer and add 2LB amber plain DME
Stir it till fully disolved
Add Full can of Ironmaster Irish Stout beer mix..

 

[homebrewer]

Ok, here is one of mine back from my extract days. I've since switched over to all grain, but have been too lazy to convert the recipe yet. The extract version of the recipe was award winning in a local competition a few years back. Either way, it is a fantastic beer, very similar to North Coast's Old Rasputin.

Imperial Stout (extract)

10# light LME
1# carapils malt
1/2# brown malt
1/2# chocolate malt
1# crystal 120°L
3/4# roasted black barley

3.25 oz Cluster (60 min)
1 oz Northern Brewer (2 min)
1 oz Centennial (2 min)

WLP-001

This obviously needs a bit of time to mellow. It starts getting great at around 2.5 months. It also takes very well to additions. One time, I made a slurry of ~500 mL of bourbon, 1/2 cup of good, dark cocoa powder (I think I used Drost), and one half of a vanilla bean, split and scrapped.

In another version, my brewing buddy and I decided to make it a coffee stout. We added 1/2# of crushed beans that had been roasted that day. When transfered to secondary, we added a hop bag, and poured in whole freshly roasted beans until "that looks about right". Big mistake. The beer was delicious, but the caffeine level was dangerously high. The first bottle we split while playing a game of pool, and had to stop playing because we couldn't stand still enough to shoot! We never figured out exactly how much we added, but based on how much coffee we went through, we suspect that each 12 oz bottle was the caffeine equivalent of somewhere between 4 and 7 cups of coffee.

 

[DFrancis]

Got the recipe from a from a friend after he gave us a few bottle of this wonderful stuff, it is very close is taste to Pinnacle Ice Cider. We are only just brewing up a batch now so I can't comment too much on troubleshooting the process.


Wash, core, and slice your apples. Crabapples are excellent, and if they have been through a frost, you get that lovely sweetness of iced fruit.

Add 3/4cups sugar per cup of apples. (1/2 cup sugar for a more tart liqueur)
Add 1 cup vodka and 3 cups water per 3 cups apples.

Mix together in a bowl or tub, cover, and let sit on the counter for five weeks, stirring every day or two.
Strain through cheesecloth to separate liquid from apples and any floating seeds that got away.

Enjoy!

(You can also use gin or rum, and it can be the cheapest bottle you can find, as the harshness will be covered by the sugar and apples.)

 

[Epicurean]

I'll play.

Ginger Mead
8-10 Lbs honey (preferably raw wildflower)
4 Oz Ginger root-Peeled and cut into US Quarter size slices
Champagne yeast

Bring Honey and enough water to make ~5 gallons to boil skimming off the scum as it rises to the top.
Add Ginger slices and boil for 5 minutes.
Move to primary and chill to ~68 degrees F
Pitch yeast and ferment for 7-10 days.
Rack to secondary for 15 days or so.
Rack to tertiary until clear.
Bottle. You can carbonate or not as is your preference for wines. I usually split the batch as half carbonated and half still.

This makes a nice light summer wine that is refreshing in the heat.

 

[baquah]

So how many of us are either lurking or active on Homebrewtalk? I'm getting the kettle back in action with a Strong Ale now that the ambient temps are proper, and thinking about doing many 2-3 gallon all-grain test batches in the next month or so.

Mmmm......many gallons of English Brown ale await!

 

[Pebcak]

10 Gallon batch of Orange and Rye Porter. Had a couple of buddies over one night to watch a hockey game and they got into a keg of this. I think they drained the damn thing.

6.80 kg Pale Malt, Maris Otter
0.80 kg Caramel/Crystal Malt - 40L
0.80 kg Rye Malt (4.7 SRM)
0.50 kg Black (Patent) Malt (500.0 SRM)
0.40 kg Barley, Flaked (1.7 SRM)
0.40 kg Roasted Barley (300.0 SRM)
0.14 kg Chocolate Malt (450.0 SRM)
97.79 gm Fuggles [4.50 %] (60 min)
32.60 gm Goldings, East Kent [5.00 %] (15 min)
0.50 tsp Irish Moss (Boil 10.0 min)
1.50 oz Orange Peel, Sweet (Boil 5.0 min)
2 Pkgs British Ale (White Labs #WLP005)

Step Time Name Description Step Temp
60 min Mash In Add 25.66 L of water at 74.4 C 67.8 C