Homebrew Beer Recipes | Page 1053 | Browse 325,000+ at Brewer's Friend

Author:

-->This Guy<--

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 1

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: 2/1/2015 1:56 PM

Notes: My perfect ten. To heck with what others might think.

Her sun kissed hue, fresh scent of flowers and summer herbs, subtly sweet disposition and quiet depth are perfect to me.
Blonde? Pale? American? German? Who cares! She breaks the mold.

I hope you find your dime piece someday too.

Author:

Ronan Murphy - VKNG Brau

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: sucrose

Priming Amount: 127.1 g

Creation Date: 2/10/2022 4:41 PM

Notes:

Author:

bradyt88

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/26/2019 7:54 PM

Notes: Created a 2L starter of OYL-057 and separated into (6) 120 ml jars and (3) 400 ml jars. Used (2) 120 ml jars for this recipe, no starter (each jar had a very thin layer of yeast at the bottom; didn't create a starter due to the research which stated this yeast works better when underpitched and stressed).

Whirlpool schedule:
-Cool wort to 150F and add whirlpool hops.
-Whirlpool for 20 minutes then continue cooling to desired temp.

Fermentation schedule:
-Cool wort to 80F and hold fermentation at 80F until terminal gravity is reached.
-Added first dry hop to fermenter prior to pitching yeast.
-Dry hop a second time after active fermentation slows.

Author:

GrimBeaver

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Forced Carb

Priming Amount: N/A

Creation Date: 9/11/2018 4:36 PM

Notes: Ferment at 67 for 5 days then let rise to 72 until fermentation is complete.

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 11:05 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 3:18 AM

Notes: - Add peaches and raspberries at 15min boil mark.

- 2 weeks in primary (do not strain fruit from kettle).
- Transfer to secondary (siphon over Brett yeast) and leave for 3 months at 21C.

- Bottle and store for 1 year.

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 4:59 PM

Notes:

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 11:29 AM

Notes: Cook flaked oats at 300F until light golden brown and smell like cookies.

Author:

rolandblais

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 12:39 AM

Notes: Grin bill is a guess. I don't have the recipe used for the kit

Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.
• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.

The Mash
• Heat 2.5 quarts (2.4 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 2/3 Northern Brewer Hops at start of boil.
- Add 1/3 Northern Brewer Hops 45 minutes into boil.
- At 60 minutes turn off heat. Add chili peppers and cinnamon stick.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.
Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss the whole packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl
of sanitizer. solution You’ve just made a “blow-off tube”. It allows CO2 to
escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place at room temperature for two weeks without disturbing
other than to show off to friends. (If beer is still bubbling, leave sitting until
it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
sanitized pot. You will be siphoning your beer into the same pot in the next
steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less maple
syrup when bottling. Using the full amount can result in your beer
being over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks

• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

bryggmasteriet@gmail.com

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

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: 10/30/2016 5:16 PM

Notes:

Author:

OVBrewer

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2016 2:11 PM

Notes:

Author:

Russ Giles

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 11:24 AM

Notes:

Author:

PabloSVK

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 67

Mash Thickness: 3.5

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: 6/10/2016 11:20 AM

Notes:

Author:

rgdorman@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 69

Mash Thickness: 1.5

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: 3/27/2016 7:48 PM

Notes:

Author:

Downs Brewing Co.

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 1.25

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: 1/20/2016 4:27 AM

Notes:

Author:

Steven.bofferding@gmail.com

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 11:45 AM

Notes: Lactose - 40 min
Lactose - 20 min
Lactose - 0 min

Author:

DSDO

Boil Size: 2986 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 7:36 AM

Notes: 1.045 / 1.008

WB 06
bajada a 18°C
48 hs a 18°C y se libera a 24°C

T°C Mash : 65 / 66 °C
L / Kg : 3 a 1

12 IBUs

Whirlpool a 100°C !! 0.5 gr Tradition / L

Author:

heim

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2013 8:36 AM

Notes:

Author:

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 7:46 AM

Notes:

Author:

kblankenship11

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2022 10:35 PM

Notes: Recipe calls to boil for 90 minutes.

Chill to 50F.

Ferment at 50-55 until 10% for diacetyl.

Slowly reduce to 35 and lager for a month.