Homebrew Beer Recipes | Page 1036 | Browse 300,000+ at Brewer's Friend

Author:

Old Goat Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2013 7:56 PM

Notes: Steep spices in 1 cup hot water for 10-15 minutes, cool then add.

Add Brown Sugar in the last 15 minutes of the boil.

Author:

Dana Meier III

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Crushed

Priming Amount: N/A

Creation Date: 11/11/2017 5:39 PM

Notes: Recipe from Brooklyn Brew Shop's Beer Making Book - Erica Shea & Stephan Valand

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

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: 2/24/2017 4:10 PM

Notes:

Author:

mkatz9267

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 4:39 AM

Notes:

Author:

Tristan MW

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2016 5:13 AM

Notes: "When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers! Tod Mott"

Author:

TysonRoad

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 10:57 PM

Notes:

Author:

StrangeQuark

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 4

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: 1/19/2015 4:24 PM

Notes:
Columbus (AKA Tomahawk):
Pungent, black pepper, licorice characteristics with subtle citrus overtones
http://hopunion.com/columbus/

Warrior:
Mild and resinous with subtle citrus, pine and herbal characteristics
http://hopunion.com/warrior-brand-ycr-5-cv/

Citra:
Strong citrus and tropical tones of grapefruit, melon, lime, gooseberry, passion fruit and lychee
http://hopunion.com/citra-brand-ycr-394-cv/

Author:

tschoolman

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.25

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: 3/6/2013 3:56 AM

Notes:

Author:

futur3h4wk

Boil Size: 5.5 Gallons

Boil Time: 45

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 4/1/2014 4:14 AM

Notes:

Author:

The Brew Mentor

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2013 12:49 PM

Notes: Happy Brewing on 7/4/13 at home!

Author:

Peter Feger

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

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: 3/19/2015 7:57 PM

Notes: An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.

While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.

This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.

I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.

Bottoms up and enjoy.

Pete

Author:

coffbr01

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 69

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 5/3/2015 5:03 AM

Notes: Copy of Summer Citra Kölsch (http://www.brewersfriend.com/homebrew/recipe/view/9886/) with slight modifications to the mash temp, water chemistry, and using pellets instead of flowers. Active ferment at 65, then drop to 58 when active fermentation finishes. Condition for 3 weeks and force carbonate.

Author:

Boil Size: 7.25 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 5:51 PM

Notes:

Author:

edonald774

Boil Size: 14.5 Litres

Boil Time: 60

Boil Gravity: 7

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 8:34 PM

Notes:

Author:

Izzie1701

Boil Size: 22.4 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

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: 11/24/2015 8:34 PM

Notes: -First batch was 11l second batch to be 18.9l
-Second batch changed 4.8oz of Cacao powder to Cacao nibs to try and reduce sediment
-Second batch changed 9.6 oz of espresso to cold pressed coffee added with 2 mins left in boil
-Second batch added Lactose to make milk stout.
-Second batch added vanilla bean tincture at kegging

Author:

ABCS brewing

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 11:55 PM

Notes:

Author:

Greg Akins

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 82

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: 9/22/2012 10:23 PM

Notes: I think I mashed these at too high a temp (was 158 - 156) It's mouthy; but the alcohol content appears low (not based on gravity.. just on how much I can drink). Pretty sweet also for a stout which leads me to believe there was a lot of unfermentable sugar.

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 7.9

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2017 7:43 PM

Notes: House Bitter. Usually served on nitro.

Author:

BronxBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5.0 oz

Creation Date: 8/19/2012 10:53 PM

Notes: This is my staple house brew. Its a hybrid wheat beer that uses a ale yeast. Kind of a cross between a IPA and a wheat beer. Super fast turn around. Two weeks primary and two weeks bottle conditioning. Cost is under $30 per batch.