Homebrew Beer Recipes | Page 1023 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 7/25/2015 1:53 AM

Notes: 1.Steep grains in 1.55 gallon of water @ 155 degF for 30 min.
2. Bring water up to 3 gallons and to rolling boil. Add DME, 1st LME, and bittering hops for 60 min.
3. At 15 min add maltodextrin, whirlfloc tablet, yeast nutrient and wort chiller.
4. At 10 min add hop addition 2.
5. At 5 min add hop addition 3 and 2nd LME.
6. Cool wort to pitching temp. of 65 degF, add remaining water to 5.5 gallons, and pitch yeast.
8. Primary ferment for 5-7 days then transfer to secondary for 5-7 days.
9. Bottle carbonate/condition for 4-6 weeks.

Author:

Boil Size: 24.88 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 4.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2021 3:26 PM

Notes:

Author:

Markk

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2019 2:04 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 8/23/2018 3:22 AM

Notes: Add 1 # of Fruit Loops to the mash.

Fruit Loops are made up of:
21% Corn (0.21 # in the recipe)
17% Wheat (0.17 # in the recipe)
11% Oats (0.11 # in the recipe)
~50% corn sugar (0.5 # in the recipe)

Optionally, add around 0.25 # of Fruit Loops at flameout.

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 3.3

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: 5/18/2018 10:44 AM

Notes:

Author:

cwpav

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2017 9:57 PM

Notes:

Author:

JakeKelley

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 6/27/2016 5:15 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 52 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 12:47 PM

Notes:

Author:

mzuern

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 25

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: 2/9/2016 7:06 PM

Notes: London Ale 111

Irish Ale

Author:

105WestBrewing

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

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: 12/31/2015 11:37 PM

Notes: Second Runnings of IPA Kettle Soured with WL655 and WL677. Added a handful of ground 2row.

PH= 3.2

Author:

BransonKP

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 7:10 PM

Notes:

Author:

chrisvdp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

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: 7/15/2015 7:36 PM

Notes: Crystal and Chocolate Malt at vorlauf.

Fermentation at 19C.

Author:

jazzinjubal

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2015 9:01 PM

Notes:

Author:

ADDSman

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 145g

Creation Date: 6/15/2015 3:43 AM

Notes: Used up some left over Shepard Delight and Redback malt supplementing the pale crystal and American ale malt. Aiming to increase the hop bill with some attention grabbing additions of Zythos added late and in dry hop with some New Zealand hop chasers.

Efficiency was clearly off as above stats from recipe ingredients were quite different. OG was 1.058 and FG was 1.010 so an ABV of 6.3%

Nothing matches style but I don't particularly care! It tastes great

Author:

DavidHume

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn sugar

Priming Amount: 103g

Creation Date: 4/19/2015 9:45 PM

Notes: Tasting notes, 8-29-15:

L: Deep mahogany, with ruby edges. Large sandy head with good retention.

S: Spices and dark fruits. Hints of apple and cherry. Smells more like a Belgian dubbel than anything English.

T: Lots of dark fruit, followed by indeterminate spice notes. A faint oakiness in the finish, only a shadow of the oak and bourbon bomb that it was in May. Finishes with a wave of warm apple.

F: Brightly carbonated, thickening as it warms up.

O: I'm not sure what happened to this beer. The bourbon and oak are rapidly fading, and the resulting beer tastes, looks, and smells like a slightly toned down dark strong Belgian ale. It'll be interesting to see how it tastes in a couple more months.

Author:

OMAN

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

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: 3/15/2015 2:18 AM

Notes: Mash out 10 min. @ 168 then flysparge.

Author:

msmocarski28

Boil Size: 11.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

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: 2/15/2015 2:56 PM

Notes:

Author:

Bassline Brewers

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 4:49 AM

Notes: Continental Pilsner book by David Miller gives PU stats:
OG: 1.049 FG: 1.014 IBUs: 43 Color: 4.2°L
This recipe is close to all these except color. Hoping the double decoction darkens it that much - probably will.
Traditional pilsner mash schedule discussed in this book is triple. 95 mash in. 1/3 mash removed, brought to 158(!) for at least 15min. and then boiled 15 min. Returned to mash to raise to 122. Next decoction raises the mash temp to 149 (not 158…) and then the next decoction raises it to 168. Also says NOT to get sparge water above 168.
However, since we live in the real world, he suggests ONE low-temp rest at 131 as a good compromise for peptidase, glucanase and protease. We could mash in there. Pull first decoction, rest at 158 and then boil, add it back in to raise main mash up to 149 or 153-4. Then another decoction to get it to 168.
He suggests 75 min. boil, with traditional 3 hop additions, at least at PU. Cool and ferment at 48-50. Suggests 4-5 weeks of lagering.
---------------------------
OK, that was what the book said.

Made starter - next time use 10-1 ratio.

Mash-in - Had the burner on full, no mishaps so disc was very hot. Overshot strike temp we think, and temp settled at 135 even after adding 2 quarts of cool water. Main mash at 135. Pulled 14 quarts of thickest part, brought to 158 for 15 min. Brought to boil for 15 min. Added back to main mash to bring it up to 143 from 127ish. Recirculated to bring up to 153-154. Rested for 45 minutes. Pulled 15 quarts and brought to boil for 15 min. Added back in to raise to 168 for 10 minutes. Worked!!

First runnings 1.071 - sparged for 80 min. - only collected 12 g. or so because the gravity of the runnings went down to 1.006 - maybe because the sparge temp. dropped a fair bit??

Boiled 75 min. and afterwards it was 1.068 so we added a lot of filtered water to bring the gravity to 1.054. Cooled to 60 and pitched 2 vials and the starter.

Very active fermentation which started in about 12-24 hours. Fermented 3 weeks, which dropped it to 13-14. Diacetyl rest for 2 days at 62 degrees (40 watt bulb in heater could only maintain 62, even though outside temp was 70 during the day). Cold crashed to 38° for 5 days. Racked to kegs on day 28 - dryhopped and stored cold for one week. Mark dryhopped for 2 weeks.

When racking, tasted fairly thin and not so malty - decent hop bitterness. Carbonated and stored cold for.......a while. Tasting improved markedly as time when on. 2 weeks - crappy, thin and soapy - 4 weeks, drinkable, more hop bitterness evident, still not a lot of malt. Nah... just crappy. Crappy until I poured it down the sink. Very sad.

Author:

TheLadybugTree

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 89

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: Keg

Priming Amount: 38F at 10 PSI

Creation Date: 10/11/2014 9:10 PM

Notes:

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 74

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2014 11:20 PM

Notes: I'm not sure how accurate the figures are for the IBUs contributed by the whirlpool hops. While it may or may not contribute the calculated 57.6 IBUs, it certainly doesn't taste like it. It tastes like 80-90 IBUs max.

The predicted FG is in no way accurate. Due to the low mash temp the wort was more fermentable and attenuated down to 1.013 which is 81.9% attenuation, 11.4% higher than the yeast's average attenuation.