Homebrew Beer Recipes | Page 103 | Browse 320,000+ at Brewer's Friend

Author:

Seeker821

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.159

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 3:32 PM

Notes: Steep grains in 2.5 gallons water at 155 deg F for 30 minutes.
Bring to Boil and add Maris Otter Malt Extract, Light Dry Malt Extract, and Invert Sugar, return to boil

Add 1 oz Northern Brewer hops at start of boil.
After 30 minutes, Add 2oz Willamette Hops
After 15 minutes (45 min into boil), add 2 oz Fuggle Hops and Irish Moss/Whirlfloc.
Boil remaining 15 minutes.

secondary for one month to settle sediment prior to aging in oak barrel
to be aged 2+ months in used bourbon barrel.

If not aging in barrel, soak 2oz of Oak Cubes in bourbon of choice, and add to secondary - age 2+ months (6 months recommended)

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2013 6:49 PM

Notes: Prepared 2000 mL Yeast starter with 1500 mL of water and 1 cup of Pilsen DME 20 hours before pitching. Had to affix blowoff hose to starter as it started bubbling through airlock.

Steeped grains in 2 gallons of water 150-160 for 30 minutes. Sparged with 1 gallon of water 170.

OG was 1.1015 and FG 1.026.

Priming amount although adequate for style should be cut down. If poured in appropriate glass it is fine but when giving out to friends that may not have Belgian glasses it would appear over-carbonated.

Author:

Mickel

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Suchrose

Priming Amount: 120

Creation Date: 9/8/2017 9:17 AM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 6:08 PM

Notes:

Author:

Robbyrob08

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2019 3:20 AM

Notes:

Author:

Boil Size: 4.19 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 2:47 PM

Notes:

Author:

keithouweneel@gmail.com

Boil Size: 7.8 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2014 6:56 PM

Notes: Modified from:

http://www.classiccitybrew.com/recipes.html

These were in the original BIAB version:
American - Caramel/Crystal 120L
German - Dark Munich

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

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: 6/27/2016 12:32 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 3 oz, 21 days

Creation Date: 1/11/2013 8:05 PM

Notes: modeled after the Humulus Lager http://www.thebruery.com/beers/YearRound/humuluslager.html

3L starter on a stir plate for 36 hours
Mash at 150F
Add 0 min hops, swirl, cover and let sit for 60 minutes.

will revisit the mash schedule in a while. . .fermentation, too.

Author:

LenTex

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 1.5 oz each

Creation Date: 8/16/2012 7:21 PM

Notes: 4 oz dark 70% cacao chocolate last 5 minutes of boil. Will add 12 (coffee sized) cups of cold brewed coffee to the wort in the primary. Then after the secondary, will add 350 ml of decent whiskey to the bottling bucket and mix thoroughly before bottling.

Author:

banjo boys brew

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 82

Mash Thickness: 1.3

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: 2/24/2015 6:42 PM

Notes:

Author:

beermonger

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2014 12:05 AM

Notes: Ferment 2 weeks, rerack and age 3 weeks. Really tasty

Author:

Prairie Ninja

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: Keg

Priming Amount: 13.1 psi

Creation Date: 8/24/2015 4:57 PM

Notes: Primary fermentation x 7 days at 69F

Secondary fermentation with gelatin x 7 days at 69F

Keg and cold crash x 7 days at 39F

Serve at 54F

Author:

Hepler

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 1/31/2016 1:03 PM

Notes: Add Cacao Nibs 2 weeks before bottling

Author:

Head First

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2015 8:44 PM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

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: 11/8/2015 5:08 PM

Notes:

Author:

Jimharryison

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 5:51 PM

Notes:

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Bottle

Priming Amount: 3.8 oz

Creation Date: 2/3/2014 3:10 AM

Notes: Excellent IPA with tons of citrus and candy like hop aroma.

This stuff went fast

My cousin liked it so much he brewed it

Author:

shockey8oz@yahoo.com

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 1.25

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: 4/24/2018 4:26 PM

Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete.

Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).

Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal.