Homebrew Beer Recipes | Page 108 | Browse 315,000+ at Brewer's Friend

Author:

jonasnil@gmail.com

Boil Size: 24.5 Litres

Boil Time: 90

Boil Gravity: 1.059

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: 4/18/2017 8:55 PM

Notes:

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 12:51 PM

Notes: Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.

Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.

Author:

Papini

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 1/31/2016 8:30 PM

Notes: Relação BU/GU - 1,19

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado

Relação sulfato/cloreto - 2,4 - Mais Amargo

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)

Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.

Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.

Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

OG 1085. Eficiencia de 70%
FG 1015.

Author:

9Sis

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.8

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: 3/30/2016 4:25 AM

Notes: Notes: Mashed at 152°F. Was short 1/2 Gal and used 120°F Tap water.  Pitched Yeast on 5/19/14 OG = 1.055 FG = 1.014 Tasting Notes: 5/29/14 - Tastes very similar right out of the fermenter.

Basically, this is a clone of the infamous Fremont Brewery, Seattle, WA - Summer Ale (aka Summer Solstice)

Author:

TampaTony

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2013 6:30 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 5/12/2015 4:54 PM

Notes:

Author:

Ben's beers

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 10:11 AM

Notes: This is based on the recipe released by Brooklyn brewery on their blog:
http://brooklynbrewery.com/blog/ask-a-brewer/ask-a-brewer-mar-6/

Grain weights have been scaled down to give an ABV after bottling (including priming) of 5.2%, which is the ABV of bottled Brooklyn lager. Hops have been scaled to give 30 IBUs.

Author:

Brewer's Friend Blog

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.5

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: 8/6/2021 8:31 PM

Notes: From Leah Dienes, owner/brewer at Apocalypse Brew Works in Louisville, Kentucky. First brewed this as a homebrewer in 1989, to recreate a smoked Hefeweizen she enjoyed in Bamburg, Germany.

This beer won multiple medals at homebrew competitions, including the President's Choice Award at the FOSSILS' Smoked Beer Competition.

The malts she used were from Weyermann. There is no info on water chemistry, so you might recreate the water chemistry from Bamburg, where this beer originated.

She brewed this with a step mash - starting at 148F and holding for 15 minutes, than raising it to 152 for the remainder of the 90 minute mash.

The original gravity target number is accurate - 1.053. Adjust brewhouse efficiency or grain bill to make it fit your system and process.

Author:

Midnite_Stalker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 0.7

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: 1/4/2017 1:31 AM

Notes: MASH WATER (Gal) 3.84
SPARGE WATER (Gal) 4.35

Author:

DrSherlock

Boil Size: 7.9 Gallons

Boil Time: 70

Boil Gravity: 14.3

Efficiency: 82

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 176

Creation Date: 1/4/2018 6:08 AM

Notes:

Author:

johnsonn.2013

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: table sugar

Priming Amount: 6

Creation Date: 1/28/2015 4:52 PM

Notes:

Author:

prospero

Boil Size: 6 Gallons

Boil Time: 240

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.2

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: 5/9/2019 3:48 PM

Notes: The Home Brewer's Recipe Database, 3rd edition
Thomas Hardy's Ale: OG: 1.125. Malt: 100% Pipkin Pale Malt. Hops: Challenger, Northdown. Late Hops: Challenger, Goldings. Dry Hops: Challenger, Goldings. IBU: 50-70. Source RP5. Malt: Pipkin pale malt, Lager malt. Hops: Goldings. Source JE1/2
Notes: Formed from a management buy-out of the Eldridge Pope brewery. See Eldridge Pope and O'Hanlon's.

I mash high (155'F) as the original Thomas Hardy ale was 1.123-1.125 and 12% yet WLP099 attenuates high, this should leave some unfermentable sugars, maximize body, and keep the ABV closer to 12%.

Pre-boil gravity should be 1.062-1.063 for 6-gallon volume, final volume of 3 gallons. (estimate 4 hour boil time & 12% evaporation rate)

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2014 11:06 PM

Notes: I brewed this a couple of weeks ago liked it so much had to brew it again

nice light grain bill for an easy drinker

I used corn meal and minute rice this time

last time I used flake corn and flaked rice

I just started drinking this on Friday 03-28-2014

very clear like glass I like this recipe a lot but the first time I brewed this I used 50/50 pale malt / Vienna

next time I brew this I will be using all Vienna to see if I like that better

Author:

Water'n'Wine Truro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 3/1/2022 6:13 PM

Notes:

Author:

DedWreck

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 7:35 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.33

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: 8/12/2015 7:03 PM

Notes: 7.25.16 - I just wanted to give an update for anyone who's considering this recipe. This beer was initially terrible. The Corriander completely overwhelmed the beer and tasted awful. Almost a year later it is finally balanced and very delicious. If you don't plan on waiting a year after you brew this I would cut down the spices by 3/4.

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:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: 1.75 oz

Creation Date: 4/17/2018 5:57 PM

Notes: This is a Hazy version of a favorite hop recipe (Fresh Squeezed) + Amarillo to add more orange. I am bittering with Nugget but pre boil. Mostly to keep close to the Fresh Squeezed recipe. You could bitter with Amarillo to lower IBU. Or ditch the bittering completely.

Mash grains at temp 152f for 45-60mins. Mash out 168f.

Add Nugget hops before the boil (First wort).

Add DME before boil to avoid boil overs.

I am ditching the FIning & won't Cold crash to allow for "haze" (right?).

Combine whirlpool hops: Citra + Mosaic + Amarillo & split in half.
-Flameout allow it to cool to 200f & add half the hops.
-Allow it to cool to 180f add second half of the hops.
-Allow them to hopstand / whirlpool 20-30 mins.

Cool to 70f before pitching yeast. I used a simple Safale English S04. It's tearing it up at 63F room temp.

Dry hop with combined Citra + Mosaic + Amarillo split into 3 parts.
-Dry hop #1: 2 days into fermentation
-Dry hop #2: End of fermentation
-Dry hop #3: 2 days after end of fermentation for 3 days

My OG was closer to 1.070 and my Final was 1.005! Perhaps the yeast? Yikes!

Author:

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 80

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: 4/2/2015 4:15 AM

Notes:

Author:

mwpearce

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 11:47 AM

Notes: