Homebrew Beer Recipes | Page 1158 | Browse 300,000+ at Brewer's Friend

Author:

bridef

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:37 AM

Notes: homemade apricot puree:

3 (11.5 oz) cans of kerns apricot nectar (138 g sugar total)
2 (8.5 oz) package of dried apricot (44 g sugar total)

182 g sugar total is equivalent to 6.5 oz of sugar (accounted for in fermentation as late sugar addition. 10 days in secondary.

Author:

Kevin Rivenburg

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: Carbonation Drops

Priming Amount: 1 per 12 oz. bottle

Creation Date: 8/3/2017 2:30 PM

Notes: - On brew day, cut one vanilla bean in half and using a sharp knife, split it open lengthwise. Let soak in 2 oz. of bourbon.

- After 7 days of fermentation,
If using a secondary fermenter, tranfer beer and add vanilla and
bourbon mixture. If just using a primary fermenter, add
bourbon/vanilla directly to primary fermenter. Leave for an
additional 7 days for these flavors to absorb into your beer.

Author:

Crow Hop

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 16.5

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 11:16 PM

Notes:

Author:

Reeder

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

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: 6/22/2016 10:56 PM

Notes: Strike grains with 6.28 gal of water at 157.9 °F.
Mash at 146 °F for 60 min.
Vorlauf and lauter 3.93 gal in your first runnings.
Add 3.07 gal of sparge water at 168 °F.
Vorlauf and lauter 3.07 gal in your second runnings.
Your combined runnings should be 7 gal.

Author:

Wemet

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 0.8

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: 11/24/2016 9:53 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 11:21 PM

Notes: Inspired by:

http://www.themadfermentationist.com/2014/07/saison-merican-hoppy-funk.html

https://www.beeradvocate.com/beer/profile/26439/169479/

https://www.beeradvocate.com/beer/profile/22511/165860/

http://www.themadfermentationist.com/2016/12/loral-hopped-funky-saison.html

I used the yeast Bay saison Brett blend II, built a 1.6L starter for 48 hours. Yeast was labeled:

TYB-Beta 9 - Vial Saison/Brettanomyces Blend II - Homebrew Vial (45 mL)

Author:

Alessio sonaglioni

Boil Size: 42 Litres

Boil Time: 90

Boil Gravity: 8.2

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12.5 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 1/9/2022 2:06 PM

Notes: FERMENTAZIONE: Inoculo a 10,5°C, in seguito stabilizzare la temperatura a 12,5°C e procedere con la fermentazione fino a °P residuo di circa 6°P (quarto giorno circa) ed effettuare il dry hopping.A dry hopping effettuato settare la temperatura a 14,0 °C ed effettuare la pausa diacetile per circa 3gg a questa temperatura, fino ad attenuazione completa.Portare a 4°C per 3 giorni e scaricare il lievitoPortare a 0 °C ed effettuare la maturazione per 20giorniDRY HOPPING: Effettuato con 1,6g/L di HallertauSmaragda 6°P residui, durante la fermentazione primaria.MATURAZIONE: Effettuata a 0°C.
carbonazione 1grado con 12.1psi

Author:

abrycepeck

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 1/22/2014 2:28 PM

Notes:

Author:

Maltose Falcons

Boil Size: 7.09 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2021 5:04 AM

Notes: This strain is particularly well suited for retaining lager characteristics at ale temperatures while producing malty, brilliantly clear beers. I though this yeast would be perfect for this Baltic Porter.

Fermention was 10 days @ 60 Degrees. Secondary was 4 days @ 68. Kegged and kept Cold (42 degrees).

Special Instructions / Notes:
Love and Pride for the MF

Author:

Nkauffman

Boil Size: 43.96 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 79

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/8/2020 11:24 PM

Notes: 4 liter starter and 4 packs yeast

Author:

Ray Huang

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4

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: 8/16/2017 12:22 PM

Notes:

Author:

MontiChristo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.25

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: 2/28/2017 9:13 PM

Notes: Mash at 155 °F for 60 minutes and mash out at 170 °F for 60 minutes. Add all 4 lbs of blackberry blossom honey starting at 5 min left in the boil. Ferment in primary at 68 °F with for 7-14 days, ensuring complete fermentation. Transfer to secondary for 7-14 days to help clarify a bit and remove some left over yeast.

Author:

Sleepy dog brewing

Boil Size: 5.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.7

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: 2/23/2017 1:35 AM

Notes:

Author:

suda

Boil Size: 42 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: corn sugar

Priming Amount: 4.5 oz

Creation Date: 2/2/2017 10:51 PM

Notes: 1600 ml. starter at 1.04

Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).

Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.

I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-

12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-

Author:

Solar

Boil Size: 32 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2016 4:04 PM

Notes: Dough in 111 F for 20 minutes (21.1 qt of water)
Saccharfication 152.1 for 75 Minutes (add 20.5 qt of water)
Mashout 168 for 10 minutes

Mash PH 5.2

Fermented at 44 F (68 for ALE) for 14 days then let raise to 60 F for diacytle rest for 3 to 5 then lower 3 degrees per day back to 34 F or so for lager for at least 30 days.

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.18

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 8:22 PM

Notes: Used 8oz washed slurry.

Tastes like a Winter Warmer and a Double IPA spent a dirty weekend together in a double-wide trailer. Delicious.

3rd Place: 2016 Great Northern Brew Ha Ha

Author:

WillVandall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 10:37 PM

Notes:

Author:

Boil Size: 5.2 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 2:26 PM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 6.88 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: cane sugar

Priming Amount: 4.4

Creation Date: 2/27/2015 6:14 AM

Notes: clean as shit son
ferment lower to get fewer esters.
consider when remaking this recipe if the malt profile isn't right to do a decoction mash and try using pilsner malt instead with a 90 minute boil
maybe consider playing with water chemistry if profile still isn't right with decoction

"Traditionally, the mash regimen called a triple decoction required three decoctions and four temperature rests: an acid rest at 95° F, a protein rest at 121° to 131° F, a starch conversion at 150° to 158° F, and a mash-out rest at 165° to 168° F. Today the less time-
consuming double- and single-decoction methods are more common.

The double decoction usually starts with a temperature of 128° to 131° F that is increased to 152° to 155° F and finally 165° to 168° F by two decoctions. The single decoction requires only one decoction to raise the mash temperature either from the starting point, 128° to 131° F, to a mash-out at 152° to 155° F or from 152° to 155° F to mash-out at 165° to 168° F."
consider decoction seriously
seems under bittered, perhaps add slightly more.

target 25 IBU mark. needs to be more robust.
reduce OG /FG
also reduce amount of vienna malt, giving too much character and increase crystal 15, also use unmalted wheat next time.