Homebrew Beer Recipes | Page 26 | Browse 310,000+ at Brewer's Friend

Author:

noelmueller

Boil Size: 3.07 Gallons

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2014 5:41 PM

Notes:

Author:

Akulnaij

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2020 12:49 PM

Notes: My goal was to make everyone among my familiy and friends, fall in love with beer, so I created a recipe with malty grains and light hops.

It can't be easier than that, straight BIAB method.

Go and try for it!

Author:

SpencerG11

Boil Size: 7.75 Gallons

Boil Time: 100

Boil Gravity: 1.039

Efficiency: 67

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Forced Carb

Priming Amount: N/A

Creation Date: 12/28/2015 2:36 AM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 10:55 PM

Notes: Please refer to my pictures throughout the brewing process. Notice how the color changed dramatically after racking the beer from the primary to the secondary fermenter.

Author:

steamboatbrewer

Boil Size: 280 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

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: 5/21/2012 6:06 PM

Notes: Pineapple sage is 4 leaves for boil and 5 leaves for dry hopping (10 days)

Author:

Jeremiah White

Boil Size: 7.57 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 12:41 AM

Notes: Sugar at 10 min of boil.

Author:

Boil Size: 9.66 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2017 7:37 PM

Notes:

Author:

mkatz9267

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 3/11/2016 4:52 PM

Notes:

Author:

sasquatchsmasher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2016 7:15 PM

Notes:

Author:

SteningeBrygghus

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: 2

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: 4/25/2016 6:16 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: N/A

Creation Date: 1/19/2016 10:55 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

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: 2/10/2016 11:48 PM

Notes: 1/2 the peels of the citrus at end of boil, 2nd half with dry hop

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 6:30 PM

Notes: zmiażdżone ziarna kolendry indyjskiej - 7g - 10 min.

zmiażdżone ziarna kolendry indyjskiej - 7g - 5 min.

suszona skórka pomarańczy - 10g - 10 min.

suszona skórka cytryny - 3g - 10 min.

suszona skórka pomarańczy - 10g - 0 min.

Curaçao 10 g

Author:

Boil Size: 7.73 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 10:34 PM

Notes: Loosely based on

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Adjust for your batch size/efficiency. I like 6 gallons in the fermenter due to trub loss/dry hop absorption. I'll usually get exactly 5 gallons in the keg with a beer like this.

Make an appropriately sized starter with Wyeast 1318, Yeast Bay Conan, or whatever strain you like for this style.

Mash at 149F for 60-75 min (or until conversion is completed). Add half of the water salt additions to the mash and the rest at sparge. Boil 90 minutes (adjust boil volume accordingly). Chill to 170F and start Whirlpool additions.

Pitch at 68F and hold steady for the first few days. After the first dry hop addition (when krauzen starts to go down or approx. 1.025 SG), let it naturally rise to 72-74F to ensure complete attenuation. Wait a few days and add the second dry hop addition, then wait a few more days to package. Drink it quickly!

Author:

hardvcore

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 12/1/2015 2:41 AM

Notes:

Author:

rolandblais

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 3 TB

Creation Date: 8/17/2012 11:40 PM

Notes: Most ingredients are a guess - I'm basing the grain bill on Brooklyn Brew Shop's "Rose Cheeked and Blonde" recipe from their book, leaving out the roses & Candi sugar. Hop schedule is based on the PDF from their site.

From Brooklyn Brew Shop:
The Original Gravity for Bruxelles Blonde is 1.056 and the final Gravity should be 1.014 which gives an ABV of 5.6%.

From PDF:
Ingredients (Grains, hops, yeast all in kit).

INGREDIENTS
NOT INCLUDED
BUT NEEDED:
• 3 tablespoons honey
• Ice

The Mash
• Heat 2 quarts of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature, then turn
the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

The Sparge
• Heat additional 4 quarts of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that passes
through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
• You want to collect a gallon and a quart of wort. You will lose about 20% to
evaporation during the boil so you will want to start with a bit more.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Hops at start of boil.
- Add 1/3 Hops 30 minutes into boil.
- Add remaining Hops 45 minutes into boil
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon of wort. If your boil was a bit high, the surface area of your
pot extra large, or brewed on a particularly hot day you may have less
than the full gallon. Don’t worry – you just reduced your beer a bit too
much. You can add more water in the next step to get it up to the
full gallon.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C)
• Once cooled, place strainer over funnel and pour your beer into the glass
fermenter. Yeast needs oxygen, so the strainer helps aerate your wort and
clarify your beer (as well as catch any sediment from going into the
fermenter).
• “Pitch” yeast. (Toss the full packet in).
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle - slide rubber tubing into the
stopper and place the other end in small bowl of sanitizer. You’ve
just made a “blow-off tube”. It makes sure your beer doesn’t blow up from
too much pressure.
• Let sit for one to two days or until vigorous bubbling subsides. This is
when fermentation is at its highest. There will be lots of bubbles and foam
at the top of your beer.
• Assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a cool, dark place for two weeks without disturbing other than to
show off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime drink beer with self-closing swing tops (or non-twist off if
you have the capper) or go to a bar that has some and ask for empties.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Attach sanitized tubing to the short curved end of your sanitized racking
cane. Attach the black tip to the other end - it will help prevent sediment
from getting sucked up.
• It will probably be a snug fit, but you can get it on there.
• Dissolve 3 tablespoons honey with 1⁄4 cup water. Pour into a sanitized pot.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water first.)
- Fill tubing, but not racking cane, with sanitizer.
- Hold tubing below top of racking cane so sanitizer doesn’t pour into
your beer.
- Remove stopper and place racking cane into jug, just above the
sediment at the bottom (“trub”).
- Lower end of tubing not connected to racking cane into sink so that
sanitizer flows out. Suction will force beer up and through the
racking cane and tubing.
- Let sanitizer flow into sink until beer just starts to flow out of the
tubing, then clamp shut. Open clamp on tubing, allowing beer to
flow into pot with sugar solution.
- Tilt jug when beer level is getting low, but be careful in not sucking
up the trub.
- Siphon beer from pot into bottles, pinching tube clamp to stop flow
after each bottle.
• Close bottles.
• Store in a cool dark place for 2 weeks.

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

Kruk Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2013 2:55 PM

Notes: For a twist on an oatmeal stout, substitute some of the 1lb of flaked oats with some packets of Quaker Maple 'n' Brown Sugar Oatmeal. Each packet contains approximately 1.625oz of oatmeal and sugar/flavoring. Adjust as desired for a total of 1lb of oats.

Steep the oats @ 115F for 15 minutes.

Steep rest of grains @ 155F for 45 minutes.

Bring to a boil, then remove from heat and slowly add the DME until dissolved.

Top off water for preboil volume of 6 gallons.

Bring back to a boil.

Boil for 60 minutes, adding hops as indicated, and add some whirlfloc or other fining at end of boil if you want to. This will end up dark, so finings aren't really necessary.

Author:

Catnip Brew

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 1/3/2016 6:21 PM

Notes: Brooklyn East IPA klone
Safale US-04 gjær

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 26.3 g

Creation Date: 11/18/2018 4:55 PM

Notes: Puedes ver la vídeo receta paso a paso y con la descripción de las maltas exactas en nuestro vídeo en nuestro canal Youtube:

https://youtu.be/StW8QUTjFWM

Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo como adición al Mash, pero las adiciones de sales son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta en MACERADO Y EN AGUA DE ASPERSIÓN. Siempre comprobar con PHmetro el nivel de PH antes de añadir cualquier ácido al macerado, los cálculos previos pueden no ser del todo ciertos por diversas circunstancias. CONSEJO: Medir, comprobar y ver si es necesario añadir el ácido pre-calculado o añadir menos, más o incluso nada. Todos los cálculos del agua se han hecho con el agua de partida Bronchales y con las maltas seleccionadas para esta receta. Si se utiliza otra agua de partida o se cambian las maltas se deberán realizar nuevos cálculos.

Para el priming utilicé 1,2 gramos de azúcar blanco de caña por litro (el del café) las cervezas negras me gustan con una carbonatación baja pero suficiente...eso va a gustos.

Animaos ha hacer esta receta. Es una cerveza espectacular. Esperamos que os salga bien a los que os animéis y si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.

Salud y buena cerveza!