Homebrew Beer Recipes | Page 1082 | Browse 300,000+ at Brewer's Friend

Author:

KalabiYau

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 8:35 PM

Notes: Original Extra Pale malt substitution from:

http://www.thebrewingnetwork.com/forum/viewtopic.php?p=225926

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2021 9:30 PM

Notes:

Author:

Warconn

Boil Size: 8.44 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 4/26/2021 6:53 PM

Notes: -Strike water will be diluted wort from Terrestrial Brewing.
-5 gallons @ ~1.064 diluted up to 9 gallons at 1.036
-Adding that to the estimated OG for this batch puts us at 1.090

1st place Non-Christmas Beers at the 2021 SNOBs Big Brew Day Competition

Author:

Aussie.Dave

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2021 4:19 AM

Notes: Racking wort onto mango pure then pitching yeast to see if that works for good fruit flavour or not.
--> It didn't work too well so added more after initial fermentation completed.

Note: Jalapeno amount will depend on spiciness, add some to boil, but keep some in reserve for fermenter if needed. For this batch I didn't need to add any into fermenter.

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2021 4:00 PM

Notes:

Author:

Sleeping Dog Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 4

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: 6/23/2020 8:56 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 19.4

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 9:38 PM

Notes:

Author:

MathiasK

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 40

Mash Thickness: 2.9

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: 10/19/2017 8:20 PM

Notes:

Author:

cbowman70

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 10/26/2016 9:03 PM

Notes: 1. Steep grains in 160 degree water for 45 nimutes in 3 quarts water.
2. Rinse grain bag with 1.5 quarts water at 170 degrees.
3. Add dried malt extract, sugars, and water to make 3 gallons and bring to boil.
4. Add hops and boil for 60 minutes.
5. With 15 minutes left, turn off heat and stir in liquid malt extract.
6. Add cocoa powder (dissolved in hot water), second dose of hops, irish moss, and resume boiling.
7. Cool wort, transfer to fermenter and top up to 5 gallons.
8. Aerate well and pitch yeast. (liquid yeast with starter desired)
9. Ferment at 68-70 degrees for 7 days.
10. Transfer to secondary, add cocoa nibs, and let sit for 2 weeks.
11. Add extract to keg and rack beer to keg.
12. Force carbonate for 3-5 days.

Author:

the mad zymurgist

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: N/A

Priming Amount: N/A

Creation Date: 7/1/2012 5:39 AM

Notes:

Author:

Shadetree

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: 3/4

Creation Date: 11/27/2015 7:13 PM

Notes: The coffee and cocoa nibs extract is made up with 1 cup ground coffee and 5.0 oz of coca nibs soaked in 3 cups of water over night. Strain and pour extract in at time of packaging.

Author:

Sherm

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 9:57 AM

Notes:

Author:

Jake189

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 4:55 PM

Notes: Add the Dry Malt Extract Last 10 mins, Increases IBUs to 140

Author:

IraSurefire

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2014 5:02 AM

Notes:

Author:

Steven David Poon

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 12/1/2013 12:51 AM

Notes: This is my first recipe, once I have brewed it, I'll post notes.

Author:

brownie_347

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 8:07 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 6:34 PM

Notes: Wyeast
1028 - london ale
1450 - denny's fav
1728 - scottish ale
1762 - belgian abbey ii

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Primin Sugar

Priming Amount: 3/4 Cup

Creation Date: 1/23/2015 3:29 AM

Notes: Put all spices in 4 cups of water. Bring to a boil, then reduce heat to simmer.
Add to boil with 10 mins. remaining.

Author:

Josh Redmore

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 9/8/2011 3:00 PM

Notes: Brewed this for my sister-in-law's wedding, and it was a real crowd pleaser.

Author:

Spesme

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2014 4:12 PM

Notes: Brew day: Sunday March 30, 2013.

Steeped 0.5 lbs of 30-40L Crystal for 30 mins @160-170F. 1 TBSP of Irish Mosh @ 15 mins of boil.

Boil ended with 9L (2.4G). Topped up with three (and a bit) 1G water jugs.

OG: 1.042. 2 Gravity points lower than target. 2 possible reasons: (i) perhaps because I added a little bit too much water from the 4th water jug. (ii) I also pitched my yeast first and grabbed my gravity sample after. 2nd time in a row I made this mistake. (iii) I might not have added the full amount of LME. Its tough to get absolutely all of the extract out of the jug.

03/31: Signs of fermentation 12 hours after pitching.

Expectations: bare-bones, sessionable English best bitter with traditional characterisitcs from the Nottingham yeast and willamette hops (fruity/floral/peppery) and hopefully a well-balanced malt backbone with the crystal 40L and amber LME. Fermentation temp is a little high, around 23-24C, so it might have dominating fruity characteristics (hopefully not off-flavours).

Dry hopped with 1 oz. of Goldings hops. Probably domestic. Hopefully will add a subtle (maybe not even noticeable) earthy/spicy/floral aroma. Maybe it will complement the spiciness/floral of the willamete aroma hops.

Bottles:
30x355ml = 10.65L
10x800ml = 8L
2x750ml = 1.5L
4x500ml = 2L

TOTAL = 22.15L

Bottling day: 04/14/2014. 3 oz of corn sugar with 2 cups of boiled water to make 0.81 volumes of C02 (with 1.75 volumes of calculated C02). Broke my second hydrometer when reaching for my scale. :(

Tasting day: 05/12/2004. 2 weeks bottle conditioned, 2 weeks in fridge. Fuller's London Pride Premium Bitter for comparison.

Appearance: ASA: dark, ruby red and hazy. little to no head retention. FLP: golden orange and light, medium head the fades within 10 seconds.

Smell: ASA: slight caramel and nutty. Also pretty earthy. FLP: more of a "beer" smell and slightly metallic? Smells crisp. Floral and earthy.

Taste: caramel again. light and refreshing, sessionable. fairly malty with slight fruit notes. very enjoyable. low-medium bitterness. FLP: about same medium bitterness with more of an earthy character. Just as sessionable/enjoyable. I like mine a little better though.

Mouthfeel: little to no carbonation in both. no bubbles present. medium body for both? I dont see much of a difference in mouthfeel. FLP has a lighter mouthfeel/body. It just kind of rolls of the tongue. Mine is slightly more viscous.

Overall: both very drinkable, as they should be. Mine is overall more caramelly/nutty and feels heavier despite the much lower abv. I tend to like mine more as it falls more on the caramelly/fruity side, while FLP is earthy and resiny.