Homebrew Beer Recipes | Page 1154 | Browse 320,000+ at Brewer's Friend

Author:

dtwhite

Boil Size: 9.3 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.77

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 12:29 AM

Notes: use sanitized dry hopper thing to siphon beer from kettle

cold crashed prior to transfer and found that the beer was clear enough at that point - next time, plan it so that I do this the day of the event for maximum freshness

Author:

Bryan B.

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 6:45 PM

Notes:

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 7:45 PM

Notes:

Author:

Kabbooom

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 60

Mash Thickness: 3.14

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: 10/7/2017 12:34 PM

Notes:

Author:

Steeler2258

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2016 2:08 PM

Notes:

Author:

palola

Boil Size: 1800 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 8:01 PM

Notes: duplo dryhopping, dividir o dryhopping em dois, fazer o primeiro a 18 por 3 dias, adicionar a segunda carga e reduzir a temperatura para 10.
bombardear por baixo com co2 pra agitar.
IMPORTANTE: ANTES DO DRYHOPPING COLETAR LEVEDURA OU TROCAR DE TANQUE.

Author:

jfpitts84

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 10:36 PM

Notes:

Author:

NotTooBadBrewing

Boil Size: 7.718 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 12/17/2021 9:50 PM

Notes: Part 1 of my Helles Series "Ex-beer-ment": To brew three batches with the same malts, hops and water profile , and change the yeast and compare the tasting notes.

Pitch yeast at 62 deg F, free rise to 65-68 deg. F. Ferment under pressure at 1 bar (+/- 15 psi). At 2/3 final gravity raise temp slowly over 2 days to 70 deg. F. for D rest. under pressure at 1 bar. On day 9, crash to 38 deg. F for min. 24 hours. Transfer to conditioning at 34 deg. F. for min. 6 weeks (or as long as you can wait) under pressure at 15 psi.

Submit to Romancing the Beer Thousand Oaks CA, Feb. 2022
Ave. Score 31
Submit to Winterfest Las Vegas NV, Feb. 2022
Ave. Score 36

Author:

bhive01

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 2.222

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2020 12:08 AM

Notes: German Wheat Beer Warner 1992 using very traditional decoction mash schedules. Going with a single infusion at 152 ºF per the Brewing Classic Styles Harold-is-weizen recipe.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2019 6:09 AM

Notes:

Author:

wtfastro

Boil Size: 4.6 Litres

Boil Time: 15

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2018 6:08 PM

Notes: Add wheat malt at end of steeping and cool to 110-120 F (46 C). Steep 3 oz (80 g) of pilsner malt in a bag for 1-3 days, or until desired sour flavor has developed. Then boil for 15 minutes with hops.

Make sure to sterilize steeping bags before use.

I steep using 2.5 L of water, and souring is done in a zip-lock bag, with air squeezed out. Bag is submerged in a water bath with temp maintained with a sous-vide wand.

Normal BE recipes use uncracked grains. I used the remainder of my cracked ones, because I had them.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 10/5/2017 11:10 PM

Notes: Steep all milled grain for 60 mins, keeping it at 160 - 165 degrees
Sparge in 180 degree water
Bring the wort to a boil and add your Goldings.
with 20 mins left, add 1 oz. Cascade
with 2 mins left, add remainder Cascade
strain into fermenter and pitch yeast at room temp.
Once primary fermentation is complete, add 2 oz. Columbus by dry hopping
Bottle after 10 - 14 days

Author:

tej.jordan.sandhu@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2016 1:06 PM

Notes: OG: 1.040
Brew finished 1:50pm
Pitched 1 vial yeast at

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 7 g/l

Creation Date: 9/10/2016 11:14 AM

Notes: Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader i ca 10 dager, så gradvis økning (ca 1 grad pr. dag) opp til 18 grader. Hold på 18 grader i 2-3 dager, senk så temperaturen igjen til 10 grader før tapping ila. ca et døgn. Totalt 3-4 uker.

2g/10L CaSO_4
1g/10L CaCl_2

Author:

Stucumber

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 8.2

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 7/24/2014 1:26 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8.4 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 7/7/2015 3:33 AM

Notes: A Watermelon German Hefeweizen.

Boil for 90 mins
Ferment at 62.

Add fresh watermelon juice after a week or so directly into fermenter (after most of fermentation has completed).

The internets has differing opinions on how much watermelon juice to add. 1qt to 2qts per 5g. A thread on homebrewtalk indicates that 2qts per 5g is the best result.

Brewing for the 2015 Genentech Homebrew HoHo.

Mash: 8.75g
Sparge: 6.15g

Author:

Peter Feger

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

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: 3/19/2015 7:57 PM

Notes: An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.

While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.

This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.

I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.

Bottoms up and enjoy.

Pete

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.

Author:

HiStilts Brewing

Boil Size: 10.8 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: 2/25/2011 1:43 AM

Notes: triple decoction

Author:

Bloody Rabbit Brewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 2.9

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: 12/2/2014 2:08 PM

Notes: 28.12.14
Skylt med 17,5 L. 24,5 l satt til gjæring.

OG 1052
SG 1016 (00.01.15)
FG 1012 19.01.15)

ABV 5,2%

09.01.15 tørrhumlet.

22 liter flasket med 5,5gr pr liter. Blå metallic korker.64 flasker.