Homebrew Beer Recipes | Page 27 | Browse 310,000+ at Brewer's Friend

Author:

Dan Halliday

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2015 6:23 AM

Notes:

Author:

SoSawcy

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 10:15 PM

Notes: USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE

USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE.

ADD TURBINADO AT 15 MIN LEFT IN THE BOIL

CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP.

DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS.

ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/L

Creation Date: 5/7/2015 10:10 AM

Notes: Mesking på 67 grader i 60 min.

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 9:45 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚5/7 days

Dry Hop "5 days" at 20c˚ and 2 days at 0c˚"
Cascade
Centennial

Author:

twd3pdx

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Bottle-conditioned with corn sugar

Priming Amount: 3.75 oz

Creation Date: 5/25/2018 2:13 AM

Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.)

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

Author:

SirMontalbon

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60.8

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: 6/27/2015 6:13 PM

Notes: 11/3/2015
OG was low at 1.060. Adjusted the efficiency to 55%, mash time to 90min, and batch size to 5gal to match actual results of the brew day.

Used RO water with 4g gypsum.

Showed activity in about 24hrs.

11/24/2015
Transferred to keg at 10psi.
FG = 1.011
ABV = 6.43%
Adjusted efficiency from 55% to 60.8% to match measured ABV.

12/6/2015
Dry hopped

12/9/15
Tried a sample and the dry hops are a bit overpowering at the moment.

12/14/15
Hops have mellowed and this has turned into a very good beer. Fruity floral essence with a bit of body. Haven't had a real Tropicalia in a few months, so hard to compare side by side, but this is in the same ballpark and not disappointing.

1/2/16
Keg is cashed. Good stuff to the last draught.

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Light DME

Priming Amount: 1.25 cup

Creation Date: 1/19/2015 2:34 PM

Notes: 1. Ferment at 47-52 F for 14 days.

2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.

3. When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.

4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2014 12:13 AM

Notes:

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 73

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: 10/5/2012 5:51 PM

Notes: Hit 149 with 1 quart cold water adjustment. Different sparging method...

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.042

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: 1/21/2015 7:00 PM

Notes:

Author:

BrewHop

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 57

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2014 2:01 AM

Notes: Brewed 9/28/14. I accidentally under struck (153F instead of 163F) the water and had to top up with a gallon of boiling water (strike was 29 quarts then). Hit 147F which is a bit low but decided to leave it at that. I added more salts to adjust. I only recirculated about a half gallon because I didn't want to cool it too much. The pH ended up being 5.2. Not sure why as it was predicted to be 5.6 but that is an acceptable range. I decided to add a half ounce of hops at 90min to help prevent boil over. I ended up collecting about 9.75 - 10gal of wort. Pre-boil gravity was 1.064 which put the kettle efficiency at 79%. At about 20min left in the boil I cranked it up because I was worried there was too much wort still. Probably should not have done that as I ended up a bit short. I ended up with about 5.2 to 5.3 gallons in the fermenter. I topped off with prolly about a quart of water which in retrospect I didn't need to do as I am going to add corn sugar but oh well. OG was similar to what I predicted although I wanted to maybe get a bit better efficiency. Pitch was about 68F but I plan on fermenting it a bit lower. 9/29 I iced the brew down a bit last night and it was sitting at 65F in the morning. I also dosed it again with about a minute of oxygen. By evening it had risen up to about 67F so I cooled it down again to about 65F. 9/30 morining it had heated up to about 67F so I cooled it back down to about 63F. I iced it periodically throughout the day and by evening it was up to 67F so I cooled it down to about 65F. 10/1 by morning the beer was sitting at about 65F. I added the corn sugar mid day and it kicked the volume up to about 6gal. I put in a bit more % wise then I wanted to because of the dilution factor. By evening it had heated up to about 68F so I cooled it back down to about 65F. 10/2 the temp had risen up to about 67F by the morning. I am planning on just letting it rise up slowly. Fermentation on this beer hasn't been as vigorous as I expected. Maybe because I pitched so much yeast. 10/3 I have kept the fermentation temps below 70F and mostly hovering around 68F. 10/5 took the beer outta the swamp bath. Last couple of days it was hovering more around 70F. The ferm has slowed down but still going. 10/6 the brew is still fermenting but it has slowed a bit (not much yeast has settled out yet though), sitting at about 76F. 10/9 ferm is pretty much done, there is still a little bit of foamy krausen on the top though. 10/10 fermentation seems to have quelled. Took a gravity reading on 10/13 which makes it way drier than I expected. Guess maybe the low mash and corn sugar dried it out a bit and made it ferment more. Tasted the sample and it was quite alcoholic and possibly a bit cidery. 10/20 dry hopped. 10/24 I biofined the brew with 2 tbls. 10/26 cold crashed. Kegged on 10/28. 11/19 decided to dry hop it more with 3.5oz in the keg because hops are fading. Beer was initially very boozy and dry but after a couple weeks in the keezer it blended together really nicely and is malty and a bit hoppy. Most dynamic change flavor wise I have ever seen in a beer.

Author:

TampaTony

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2013 4:54 PM

Notes: Single Infusion Mash. Mix the crushed grains with 3.75 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve 6.8 gallons and pre-boil gravity of 1.035. Boil for 90 minutes, adding hops and yeast nutrients per schedule. Turn of heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to 53-55F. Aerate and pitch yeast. Let temp rise to 57F and ferment for 2 weeks or until signs of fermentation have died down. Rack to secondary raise temp to 70 degrees for 2 days diacetyl rest. After diacetyl rest, lower to 40 degrees and lager for 3 weeks at 40F. Add the dry hops for the final 2 weeks of lagering. Bottle or keg.

Author:

drowningsucks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 10:06 PM

Notes:

Author:

Cerveza Lupulords

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 12:33 PM

Notes: Brewed with The Grainfather for the first time. OG1053.

Author:

Lethal

Boil Size: 28.52 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.7 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2019 7:41 AM

Notes:

Author:

cityofchi

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

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: 12/28/2013 1:33 AM

Notes: Scaled down to a 2 gallon recipe for testing the recipe. The original recipe calls for 5.5 gallons.

Add hops per the 60 minute boil schedule.
Once the boil is over, put your kettle to cool down to 67 degrees. 20 minutes after the cool down started (and most likely has ended) move the work to your primary fermenter, then add the cascade and gently swirl back and forth.

After several minutes, pitch your yeast and cap with your airlock.

After 8 days (or once fermentation has ended for you) add the Cascade Dry hops directly into your primary fermenter (or if you have a secondary fermenter, add there), and swirl gently back and forth for about 2 minutes, then place the airlock back on and let sit for ~7 days for best results.

Author:

Jake Ainsworth

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 5/2/2011 1:53 AM

Notes:

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 66

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: 2/18/2016 3:23 AM

Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.

The flavoring additions are all added to the secondary. Below are my methods for adding these additions:

Reserve three pints or so of the wort as you rack to the secondary.

After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.

After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).

After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).

After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.

So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 5:05 PM

Notes: Important

black malt add in the last 40 minutes of the mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 10 /15 days
Cold crash "5 days" at 0c˚

Cheers!!