Homebrew Beer Recipes | Page 118 | Browse 300,000+ at Brewer's Friend

Author:

Gustavo Cuesta

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 2.5

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: 8/12/2016 1:22 AM

Notes:

Author:

Ulfrpsion

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

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: 2/5/2015 3:23 PM

Notes: Raisin, Dates, and Honey:
Honey should be added with dates and raisins along with molasses. Recipe pending.

Oak Chips should be left for no more than 3-4 days. Taste regularly to validate completion.

Vanilla beans were prepared by cutting the length of the bean, and gutting the pulp, and then cutting the bean into small subsections. Then, both the bean and the pulp were placed in a small sterilized container with grain alcohol for 5 days. After 5 days, the entirety of the container was poured into the beer and it was left to sit for 4 days. It should be left for much longer as the vanilla flavor disappeared over time, perhaps tossed in at bottling.

Lactose was added to the beer 1 month before bottling. The lactose sugars were boiled in water for 15 minutes, and then tossed into the final product during racking. The lactose was stirred into the beer. This process is best done at keg application or bottling where the beer will not rack off the lactose sugars for maximum effect.

Briess Midnight Wheat Malt - Maillard Malts™
(Alternate for Dark Malt/Black Patent)

Use Dingemans Special B® Malt for the Special B.

Grain Profile:
UK Crisp Roast Barley - <10% - Adds color and dry flavor. Red and black color notes.
Special B - <10% - burnt sugar, raisin, and dark dried fruits. Adds red color.
Marris Otter Pale - Up To 100% - Adds nut flavor. Bulk sugars.
Bries Ashburne Mild - <50% - Base malt. Adds extra sweetness.
Midnight Wheat (Replace with BlackPrinz) - <10% - Adds smooth mouthfeel with a soft roast flavor.

Author:

SlaughterCreekBrewer

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

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: 3/25/2013 8:25 AM

Notes:

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

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: 5/10/2017 11:40 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 7/25/2015 5:37 PM

Notes:

Author:

gintoddic

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2014 6:10 PM

Notes:

Author:

Peter Feger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 89.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 4:43 PM

Notes:

Author:

brickouse

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 7/4/2015 1:21 AM

Notes:

Author:

BrewToad

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 6:54 PM

Notes: WATER
start 9+g water
6g mash (162F) + 3.0g sparge (near boiling)
[est. 1g grain ab, 2.25 boil off, .25 hop ]
5.5 fermenter - 5+ package

YEAST
WLP800 or Urquell (Wyeast 2001)

GRAVITY -
PreBoil Target of 1.044
OG Target 1.056
FG Target 1.016

FERMENATION/LAGERING the Jamil way:

Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter!

Let Warm (24-48h) to 50F.
Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14)

Cold Crash. Fine with Gelatin.

Rack to Keg. Target a carbonation level of 2 to 2.5 volumes.

Condition 4 weeks at 38F

Serve at 45F

Author:

Simon PK Smith

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2016 10:03 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 9/15/2015 6:09 PM

Notes:

Author:

NJBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2014 7:17 PM

Notes:

Author:

Mattart

Boil Size: 25.36 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

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: 3/6/2015 12:41 PM

Notes: If you can not find out "American Pale 2-Row"[2L] in your local homebrew shop,then Use Weyermann Pale malt [2.6~3 Lovibond].
--------------------------
[Convert Units to US]
Batch Size - 5.5gal
Pre-boil V - 6.7 gal
----------------
Fermentables
GLight LME 1 can(1.5kg)
Pale malt 5.89lb
American-Carmel/Crystal 60 L[US] - 9.9 oz
------------------------------------------
Hops
Magnum
Perle=
Cascade
--------------------------------------------
Mash Guidelines
Mash 60 min [153'F]
Sparge 2.4 gal
Add rest of water 2.5gal with LME for pre-boil V [6.7gal]
then Boil!
----------------------
Have Fun!

Author:

La Mal Famée

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 67

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Table Sugar

Priming Amount: 102.6 g

Creation Date: 10/3/2013 5:45 PM

Notes: La proportion de citrouille se situe entre 0.5 kg et 2 kg pour 18 litres

Caraméliser la citrouille au four sur une plaque à 180 degrés celcius durant 1 heure.
Elle va se transformer en brun foncé sur la couche supérieure.
Gratter pour collecter la pulpe puis l'incorporer au mash

----------------------------------------
Epices
Noix de muscade , le piment , la cannelle et le gingembre forment le combo classique.

Préparer les épices
recipe 1 :
4 cuillère à café de Canelle
2 cuillère à café de Gingembre
1 cuillère à café de Piment de la Jamaïque (quatre-épices)
1 cuillère à café de Noix de muscade
Mélanger

recipe 2 :
2 cuillères à soupe de cannelle moulue
2 cuillères à café de muscade moulue
1 cuillère à café de gingembre moulu
1 cuillère à café de clous de girofle
1 cuillère à café de piment de la Jamaïque
1 pincée de cardamome (peut être omis)

Il serait possible d'aller jusqu'à une cuillère à café pour 5 litres.

certains utilisent
1 tsp (4 g) | ground canelle
1 tsp (4 g) | vanille
0.5 tsp (2 g) | noix de muscade
0.25 tsp (1 g) | piment jamaique
0.5 tsp (2 g) | gingembre
----------------------
Embouteillage

Pour la mise en bouteille apporter 3/4 tasse de sucre de maïs et 1/4 tasse d'eau à ébullition avec les épices suivantes:

1 c. cannelle
1/2 c. noix de muscade
1/2 c. quatre-épices
1/4 c. clous de girofle

1/2 cuillère à café d'extrait de vanille au mélange refroidi.

Après que le mélange est refroidi, ajoutez-le dans le seau d'embouteillage (avant soutirage!)

Densité finale 1012

Author:

60faina

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2013 7:37 AM

Notes: Brassata il 27.09.2013

Author:

rouest

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.95

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 4:38 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

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: 9/15/2016 6:48 PM

Notes:

Author:

DrPaulsen

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2012 7:46 AM

Notes: Won 1st place in the combined Light Lagers & Pilsners category at the 2010 Granite City homebrew contest. Results may be found at the link, below.

https://www.facebook.com/notes/granite-city-food-brewery/gcfb-homebrew-contest-winners-congratulations/107914039254067

Collect 13.5 gal at 160F, to hit 13.75 gal at boiling (0.98/0.96 = 0.98 density ratio at 160 F vs 212 F). Boil down to 12.25 gallons.

Fill Levels
Start : 13.5 gal = 3.25"
(13.75 gal = 2.95")
Finish : 12.25 gal = 4.6"

Pre-boil OG should be around 1.044 for a 76% extraction efficiency.

Start Vol = 13.25 (68F)
Stop Vol = 11.75 (68F)
Ratio = 1.13
Gravity= 44 * 1.13 = 49

Boil from 13.75 down to 12.25 gallons. It will shrink to 11.75 gal. Leaving behind 0.5 gal in the Whirlpool & 0.25 gal in the CFC will give 11 gallons total (5.5 gallons into each fermentor).

Pitch 775 Billion cells (for 11 gallons)
~800 mL of slurry (1B cell/mL, 50% yeast)
~200 gm of propagated yeast slurry
~409 gm of harvested yeast slurry (2B cells/gm)

-Try to measure out 300 gm of slurry per fermentor (600 total), assuming a 50% factor of safety.

Author:

Çaka

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64.6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2018 3:37 AM

Notes:

Author:

garrad21

Boil Size: 11.64 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2020 11:37 PM

Notes: Recipe from CB&B 2020 IPA edition:

5 gallon recipe

1.061 OG
1.008 FG

8.4 lbs pils
3.6 lbs flaked rice or rice flour

.18 oz Magnum @90
1.7 ml hop extract @90
.6 oz Mosaic @10
.6 oz Centennial @10
.6 oz Mosaic @WP (188F)
.6 oz Centennial @WP (188F)
2.8 oz Chinook @DH
2.8 oz Cascade @DH
1.4 oz Amarillo @DH

34/70 Yeast @ 65F

___________________________________________________

I don't have any hop extract, so I decided to use .75 oz of chinook. I built the water profile for a west coast IPA.