Homebrew Beer Recipes | Page 1106 | Browse 300,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 12:04 PM

Notes:

Author:

Genus Brewing

Boil Size: 67 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 11/23/2022 2:09 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 10/26/2019 2:52 PM

Notes:

Author:

sdrum3@gmail.com

Boil Size: 18.7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 5/19/2018 9:46 PM

Notes:

Author:

Splodges

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

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: 4/25/2018 1:58 PM

Notes:

Author:

Samwhois75

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

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: 6/20/2017 6:08 PM

Notes: x5 gallons with Wyeast Belgian Wheat

6lbs tart cherries in secondary
6lbs strawberries and x1lbs rhubarb
No brewing salts added Keokuk filtered municipal water
Brewed 6/25/2017
OG 1044
2tsp DAP & Servimyces at 10 minutes
Down to 78 degrees in 15 minutes with JaDed coil
Wyeast Belgian Wheat not expanding
Forbidden Fruit getting ready to blow up
Belgian Wheat manufactured January 2017
Forbidden Fruit manufactured April 2017
Oxygenated wort with stone

6/26/2017 Fermentis 11gr Abbey yeast added to Wyeast Belgian Wheat due to no activity.

Author:

OVBrewer

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

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: 5/6/2017 10:47 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3

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: 2/23/2017 9:42 PM

Notes:

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1

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: 2/12/2017 5:33 AM

Notes:

Author:

JayJ7

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 7:22 AM

Notes:

Author:

Magpye

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

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: 11/8/2012 6:08 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 50.1 Litres

Boil Time: 70

Boil Gravity: 11.2

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 150 g

Creation Date: 10/24/2016 8:23 PM

Notes: Starter: 1.5l at 9P (150 g DME) / stirplate 1 day

Author:

Dirty Horse

Boil Size: 2.5 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

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: 11/8/2015 9:50 AM

Notes: this website states quite a high IBU for this recipe but it certainly didn't taste too bitter.

Probably the best brew i have done this year. All my mates have commented on it and can't believe its homemade. even won a blind tasting contest amongst other well known beers.

Was made as a lighter version of Sierra Nevada's celebration ale - which also came out wonderfully- i had a lot of cascade and centennial left so just knocked this up as a lighter session ale.

its very citrusy and floral when young - but ages beautifully and was best after 2 months when the hops had mellowed out.

Author:

RangerDog

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 1:17 AM

Notes:

Author:

Porksoda

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 11:48 PM

Notes:

Author:

psychedelicbiker

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

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: 5/30/2015 5:44 PM

Notes: 2 baked orange rinds 20 mins
Zest of 1 orange and 2 lemons 20 mins
Juice of 2 orange and 2 lemons 8mins
30g of crushed corriander 20 mins
1 or 2 tsp irish moss 20 mins
7g camomile tea at 75 chilling
Auto syphoned from boiler to fermenter.
23l from boiler topped up to 25l.
1 vial clarity ferm

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.059

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: 3/16/2015 11:57 PM

Notes:

Author:

chefzach

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 3/8/2015 3:20 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 1:30 AM

Notes: Our take on a traditional "West Coast" style pale ale.

Mash schedule:

-Strike-In w/ 3.9 gal at 165 F (153 F sacch rest for 60 min)
-Mash-out at 168 F and sparge with 2.5 gal to collect 6.5 gal

5/10/15: Brew day for this one. Originally going to make a new version of Steve's Amber Ale using French ale yeast and a different hop bill but our yeast isn't in yet so we fixed this nice, hoppy APA's recipe up for today. Seems simple enough.

Brewing was fairly successful as far as hitting mash temps and what not. Good crush on the grain, only one last-minute substitution in the LHBS subbing honey malt for carafoam.

Yield was a bit low because we miscalculated strikewater and forgot absorption. Tried to compensate by thinning the mash 30 mins in with hot water. Seemed to work fine, actually. Gravity was a bit high after sparging and boil, so we diluted with .79gal boiled/cooled water before adding yeast. Ferm started the next night going hard.

5-14-15: adding dry hopping 8:30pm

5/30/15: FINALLY finished fermenting... has been dry-hopping for a couple weeks and we actually moved it to a warmer place to finish the primary ferm as the krausen still had not died down after a couple weeks. Finished at 1.010 (supposed to be 1.012, so that's an acceptable difference to us; slightly, slightly stronger but still in APA range at ~5.5% ABV), sample we took has a nice nose of pine, guava and apricot. Nice medium-heavy body for the style thanks to the addition of oats. Bottling maybe tonight, but may leave it in for another week. Don't think we'll do a secondary as it was fairly clear.

6/6/15: About to bottle this one now.

8/15/15: Kinda forgot to update on this one, but we've been damn busy doing all sorts of other recipes. Anyway, this rules after a couple months of conditioning. Very tropical and citrusy aroma. Papaya, guava, peach and other stone fruit, balanced bitterness. Pine seems to have faded and the Citra and Cascade are really taking hold. Pours a nice golden color with a few fingers of solid white head that dissipates to a finger or so after a few minutes. Body could be a bit thicker, so we're going to change the recipe to double the oats. We'll take a second look at the hop schedule if we brew this again, as well, but honestly it seems pretty solid so I'm not sure it needs much tweaking in that realm. It's a nice combo, really drinkable and is aging very solidly. Until next time.