Homebrew Beer Recipes | Page 11 | Browse 300,000+ at Brewer's Friend

Author:

Bradley Johnson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2014 2:37 AM

Notes:

Author:

Toombstone

Boil Size: 27.7 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 5.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2013 12:22 AM

Notes: Brewed using the 20L Braumeister.

Author:

PutnamBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

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: 10/1/2018 1:01 PM

Notes: I love this mineral profile. I think for next time I’m going to keep the dry hops to two different kinds instead of three. 2 Citra and 3 Amarillo. Anyway the aroma is amazing. Lots of tropical fruit, luscious mouthfeel. Nice hop saturated flavor with very little bitterness.

Author:

TMA77

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2012 11:51 AM

Notes:

Author:

bradyt88

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 94 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2019 4:37 PM

Notes: Brew Day
-Forgot Yeast nutrient

Fermentation Schedule:
-Pitched at 84F on top of first Dry Hop
-Ramped to 90F once active fermentation began (4 hours)
-Bumped up to 94F (10 hours after ramping to 90F), held until terminal gravity.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 5:13 PM

Notes:

Author:

Boil Size: 6.15 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 3:05 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 9:04 PM

Notes:

Author:

CG

Boil Size: 6 Gallons

Boil Time: 65

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2017 11:59 AM

Notes: COORS BANQUET LAGER... DEFINITELY ONE OF THE BEST AMERICAN LAGER BEERS THAT EVER EXISTED....IT ACTUALLY HAS FLAVOR.. BLOWS AWAY MOST MACRO LAGERS OUT THE DOOR.. IF YOU FERMENT THIS CAREFULLY AT THE CORRECT TEMPERATURE, YOU WILL ACHIEVE A VERY GOOD BEER...SOMETIMES THE COORS YEAST STRAIN IS AVAILABLE TO PURCHASE FOR HOME BREWING....IF YOU CAN GET THIS YEAST YOU WILL NAIL IT!!!! I LIKE TO USE PRIMARY FERMENTER ONLY.... I FERMENT AT 50 FOR 2 WEEKS.. THEN SLOWLY BUMP TEMPERATURE UP TO 68 OVER 3 DAYS....HOLD FOR 2 DAYS....THEN COLD CRASH AT 35 FOR 3 TO 5 DAYS TO CLEAR....BOTTLE OR KEG AT 2.6 VOLUMES OF C02.. WHEN CARBONATION IS COMPLETE, LAGER BOTTLES FOR ATLEAST 1 TO 2 WEEKS...DELICIOUS BEER ON A HOT SUMMER DAY!!!!

Author:

Kyle Krause

Boil Size: 6.52004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 9/13/2011 12:42 AM

Notes: A fall themed beer loosely inspired by Autumnal from Stillwater Artisanal Ales. This recipe is essentially a Märzen or Oktoberfest at heart. Pumpkin, brown sugar and pie spices add a harvest element while the Saison yeast will dry out the body and add complexity.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/L

Creation Date: 11/9/2013 9:25 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 11,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Author:

Rich Pedersen

Boil Size: 6.41004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 12/11/2011 11:35 PM

Notes: Adapted from Herman Holtrop's Rochefort 8 clone recipe from a Dutch homebrew club contest (HBD #4181).

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/28/2014 8:44 PM

Notes: Ferment for 7 days or until fermentation slows. Transfer to secondary and condition at 68 for 3-4 weeks. Transfer to bottling bucket, prime, and bottle.
Condition at room temp for 21 days. Chill for 3 days, enjoy.

Author:

kblankenship11

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 9/29/2013 5:37 PM

Notes: The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.

1. Add 6 gallons of cider to sanitized bucket.
2. Add brown sugar to same bucket.
3. Add 1 crushed campden tablet and wait 12 hours.
4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
5. Add yeast nutrient.
6. Pitch yeast (2L DME starter)

Primary until activity subsides (seven to ten days)
Secondary until clear (1 month min, to 2 months)

Gravity should be around 1.001 when complete.

Once secondary is complete, add potassium sorbate (if kegging)
to prevent re-fermentation, let it sit overnight.

Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/

Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).

Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

http://saltcitybrew.org/content/nys-fair-homebrew-competition-results

Author:

Jared Wolf

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2017 1:43 AM

Notes: I used two different dry malt extracts. One was a 1 lb bag of Breiss Golden Light DME. The other was a 3 lb bag of CBW Golden Light DME. I added all 4 lbs to the beginning of the boil (careful of overboil) but I have also heard of 1/2 in the beginning, 1/2 at the end. I used LME at the end instead.

Important to add LME with about 15 mins left in boil. This will avoid over-scorching which is known to give a metallic taste to the beer.

Add pureed apples (use a muslin bag) with about 10 mins left in the boil. You will not taste the apple in the brew, but the pectin in the apple adds a nice body and haze to the beer.

Add lactose sugar with 10 mins left in boil.

Freeze Strawberries and whole vanilla bean (use however much you want). When it is time to add these at day 7 of the secondary fermentation, they will be easy to crush.

I like the smell of the galaxy, cascade, and simcoe hops the best, which is why I chose to use them for the dry hop. Since most of what we taste comes from what we smell, it is important to use your favorite hops towards the end of your boil and for the dry hop. Dry hopping will increase aroma and get rid of bitterness.

Inspired by my favorite Milkshake IPA's from Tired Hands.

Author:

Primary Pour

Boil Size: 32 Litres

Boil Time: 150

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2018 10:53 AM

Notes: Used 15g of S04 yeast - a pack and a bit
80 degrees heated the strike water to (this was 4 degrees over the calc T based on my last recipe) - ended up with a high mash temperature around 68-69degrees at start and didn't lose much since only 25 mins. Next time will go 2 degrees only over the recommended and for such a short mash.
Ended up with around 19l of wort at target OG (1.065). High aeration achieved on decanting, pitched yeast about 20-25% full - but forgot to mix. Happily trucking on next day when checked, around 18 hours after start.
Forgot to add 1g chinook hops 10 mins before end, however given all 60g of hops were added right as the heater was turned off I expect a little bittering so shouldn't make a difference. Wort was very dark in comparison to what I expected, probably related to the time it took to boil off. May mean more caramelised flavour - will confirm when sampling!

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 1:10 PM

Notes: Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.

11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.

Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

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: 7/20/2012 2:02 AM

Notes: Ferment cold at 63 then raise to 68 after 5 days.

Author:

13Devils

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 42.9 g

Creation Date: 7/9/2012 8:39 PM

Notes: For stout (7 liters of beer)
2.3 volumes of CO2
24 C

42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons

1.3 teaspoons per liter

***Look up Mash Temps for grains!!***

____________________________________________
Brewed on 7/29/2012
OG 1.062

Bottled 8/9/2012
FG 1.010
ABV 6.9%

http://www.rooftopbrew.net/abv_calculator.php

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 6:32 PM

Notes: Mash and sparge, bring up to a brief boil then chill to 110*
kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer.