Homebrew Beer Recipes | Page 1014 | Browse 325,000+ at Brewer's Friend

Author:

Jeff C W

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.75

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: 1/22/2019 2:58 AM

Notes: Added 3/4 lb of beets and 32 oz of beet juice at 15 minutes.

Author:

mdgator

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 9:06 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2

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: 8/11/2015 3:47 PM

Notes:

Author:

m_go_blue82

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 11:42 PM

Notes:

Author:

thebeerstorenashua

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 80.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 5:21 AM

Notes: 12.2 sg, very good efficiency. good run
added 12g gypsum
added 6 g cc
.25 camden
acidified sparge water to 6
2g baking soda to raise ph to 5.4
45 minute mash, and 15 minute mash out
starteed with 7 gallons, boiled down to 6.75, brgan hopping, ended up perfect with 6 gallons in kettle, 5.5 in fermenter.

Author:

Hop Chick

Boil Size: 9 Gallons

Boil Time: 80

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: sugar

Priming Amount: N/A

Creation Date: 3/5/2016 10:45 PM

Notes: Starter:
1) 2 packets US-05 with 154 g DME in 1.5 L wort at 1.036 OG;
2) 308 g DME in 3 L wort at 1.036 OG.

Dough in with 36 quarts of water at 131F.
Heat 17 minutes to 152F, rest for 45 minutes.
Heat 7 minutes to 162F, rest for 15 minutes.
Heat 6 minutes to 170F. Lauter.
After boiling, chill to 70F and pitch.

After primary fermentation, dry hop for 6 days at 54F.

Carbonate to 2 volumes CO2.

Author:

Tribs 'n Jer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 90

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: Table Sugar

Priming Amount: 5.9 oz

Creation Date: 4/17/2016 8:51 PM

Notes:

Author:

stuart_A

Boil Size: 29.29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2016 1:18 PM

Notes: Mash/Sparge volumes based on Grainfather calculations

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 145 gr

Creation Date: 6/17/2016 1:45 PM

Notes: 15 gr yeast needed

Author:

Eldritch Brewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2017 6:36 AM

Notes: This recipe was taken from page 116 of Scotch Ale, by Greg Noonan. For good or ill I've made a few changes, such as the amount differences and the addition of the heather tips. For the original recipe, check out the book--its a great read.

Noonan, G. Scotch Ale. Brewers Publications, 1993.

Classic Beer Styles Series #8

Author:

Ozarks Mountain Brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 6:15 PM

Notes:

Author:

halfville home brew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2017 3:50 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 49

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2017 11:01 PM

Notes: 2017 version of the 2015/2016 recipe.

changes :
* gonna do a mini mash for the specialty malts and change out the 2row for extract
* i have a bunch of pilsen extract that was planned for pilsner and belgian but i think i want to do AG for those so i will use the pilsen extract here
* swapping out half the citra for mosaic
* gonna do a 30 minute boil only, just use warrior in bittering
* adding some wheat to this. considered taking out some of the vienna but i think it will be ok for graininess and color

other notes :
* the high high IBU is alarming but if you change the whirlpool additions to flameout i bet it would go down

for mini mash procedure im starting with this :
https://www.northernbrewer.com/learn/partial-mash-walkthrough/

Author:

Wojciu Piwosz

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 154.5 g

Creation Date: 3/18/2020 10:26 AM

Notes:

Author:

Blackmuse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2013 10:32 PM

Notes:

Author:

Pete Jones

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 4. oz

Creation Date: 4/25/2017 2:59 PM

Notes: enzymes in fermenter only.
cold house, very slow ferment expected.
despite 5 oz of hops, only a light hop flavor expected due to very low sugar content. very subtle flavor in last batch that was like dry champagne.
brew started 5/4/2021.
expected ferment time > 2 wks because last batch got bottled prematurely at 2 wks.

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 4:56 PM

Notes: Steep grains in 6 gallons of 120 degree water

Gradually raise temperature to 170 degrees over a half hour.

Bring to boil and add malt extract

Add 1 oz Target 11% AAU hops (@60 min)

Add 0.5 oz Kent Goldings 4.9% AAU hops (@15 min)

Add 1 Tsp. Irish Moss (@10 min)
Cool wort to 70 degrees

Pitch British Ale Yeast

Prime with 4 oz. dextrose at bottling

Author:

Brett

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.18

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 9:08 PM

Notes: Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil (If possible, top up to 7.7 gallons and conduct a full boil). Stir in the malt extracts and bring kettle to a rolling boil. Boil for 30 minutes. Add 1.6 oz of Kent Goldings hops and allow to boil for 50 more minutes. Be careful when adding hops as you may encounter a boil over during the first hop addition. With 10 minutes left in the boil, add 0.5 oz of Kent Goldings. Allow the wort to cool and then pitch the yeast around 65° F (18° C). Ferment around 65° F (18° C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes of CO2. A period of cold conditioning for several months will improve this beer.

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 2:56 AM

Notes:

Author:

Sproot

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2014 6:16 AM

Notes: