Homebrew Beer Recipes | Page 12 | Browse 305,000+ at Brewer's Friend

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.

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:

thehaze

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 67

Mash Thickness: N/A

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: 7/5/2017 9:48 AM

Notes: 50

Author:

treborpell

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2013 11:30 PM

Notes: 1. mix water salts in full mash volume in mash tun.
2. pull 4 quarts water from mash volume for cereal mash and heat to 158F
3. mix 4 oz 6 row with corn grits in 2 gal pot and hold mash at 148F for 15 minutes
4. heat cereal mash to boil, stir constantly for 30 min.
5. add cereal mash to main mash
6. adjust mash to 152F and rest for 45 min

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2018 8:48 PM

Notes: High fermentation temperature is recommended. This recipe is very close to the commercial version. Only use wyeast 3864

Author:

Brew by Andre

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 84

Mash Thickness: 2.78

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 11:46 AM

Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 13.1

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2019 1:46 AM

Notes:

Author:

Threefold Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 3/6/2013 7:04 PM

Notes:

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/10/2018 4:36 AM

Notes: -All hops from Yakima Valley.
-Created a 2L starter two nights before brew day.
-Used distilled water.
-Mashed using a 10 gallon Rubbermaid cooler
-Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops.
-Chill wort to 65 degrees F.
-Oxygenated wort for 30 seconds with pure O2 and diffusion stone.
-Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached.
-Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached.
-Rack to keg and carb to 2.4-2.6 PSI.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 5/25/2017 11:32 AM

Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F.

To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.

Author:

Vallka

Boil Size: 28.6 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: N/A

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: 9/15/2017 4:41 PM

Notes: John's ale yeast

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2016 9:34 PM

Notes: This is my attempt at making a beer as delicious as the amazing Plum Porter by Titanic Brewery.

I've brewed this once and it made a very nice beer but lacked some roast character. I think this is because I relied on the Carafa special and amber malt for the roastiness and it was missing a bit of chocolate or roasted barley. Not normally being a big fan of dark beers I was a bit afraid of using these ingredients but if I were making it again I would add 150g of chocolate malt. I also need to look into the amber malt which I have used before and had a much bigger malty hit from. I bought it from the same shop but I wonder if they changed suppliers as it didn't have the same impact on the beer.

I stewed the plums and then added them for the last 10 minutes of the boil as I didn't want to end up with a sour beer. After fermentation I couldn't really detect a significant plum flavour at all so used some natural plum essence http://www.uncleroys.co.uk/natural-flavours/natural-plum-essence.html.

It is potent stuff and after trying an unflavoured pint and adding drops of it till I thought the level was right, i went for 100 drops into 22L in the bottling bucket. I think this was a bit too much at least for my taste. The plum aroma was very strong. The flavour was about right but the aroma was too intense for a beer. If I make it again and I add the chocolate malt I would reduce the plum essence to 75 drops. If I made this recipe again with the lower roastiness I would cut the plum essence back to 60 drops. I'm sure this is a matter of personal taste though.

The yeast I used was actually Brewlabs Essex strain which attenuated a fair bit lower than I planned at 64%.

Author:

TT_RN

Boil Size: 6.25 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 10:54 PM

Notes: Start fermentation low, 62'f, for 3days, then free-rise to 65'f over the next 5days, then to 68'f for 2days, then back to 64' for remainder until secondary, then lager at 44'f for 3-4wks.

Author:

dave althouse

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 8.9 ounce

Creation Date: 12/5/2012 11:47 PM

Notes: Original Gravity 1.070
2#=896g
2.5#=1120g
3.0#=1344g
.41#=6.5oz=182g
.39#=6.2oz=173g

Steep grains in 3 gallon of water at 165 for 30 minutes

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.3 oz

Creation Date: 1/28/2020 11:22 AM

Notes: Process for fermenting a low alcohol lager:
Ferment 2 weeks at 52°F
Let rise to 65°F For 1 week
Crash cool at 38°F for several days
Rack to secondary
Let rise to 65°F for 1 week
Crash cool at 38°F for 3 weeks

The rule for a lager, is it needs to be aged for several months, including fermentation, but then you need to drink quick! Several weeks in the bottle it's perfect, then it starts to fall off.

If you are using the Cream Ale Yeast Blend, you can ferment in the low to mid 60s (I prefer around 58-62°F) until fermentation starts to slow, then raise to the high 60S (68°F) for about a week. Leave it in the primary a total of about 4 weeks, to ensure all the sulfur has driven off (for single stage, or rack to secondary after 3 weeks for lagering.) Crash cool and keg or go straight to bottles.

Author:

ahobson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

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: 2/8/2017 12:57 AM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/25/2014 10:01 PM

Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.

Bottle and leave 21 days at room temp to carbonate.

Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.

Author:

Brett74

Boil Size: 36 Litres

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 1:01 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 2:07 AM

Notes: My recipes are all elaborated to Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Three dry Hops for "5 days" each at 14 c˚

Cold Crash for 3 days at 0c˚"

Author:

MKJ

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 2:23 PM

Notes: Tweaking the recipe: lower efficiency based on planned batch sparging, upped the dry hops a bit based on planned use of gelatin for fining. Might also slightly adjust the crush on the barley mill. Should adjust to .032"-.035"

Desired: 7 gallons for boil

At 1.25 qt/lb, need 1.25*16 = 20 quarts, or 5 gallons of strike water. If we lose approximately .12 gal/lb, we'll lose 1.92 gallons, and collect 3.08 gallons of wort. Thus we should add .42 gallons (6.72 cups) of water before collecting the first runnings.

After, we add 3.5 gallons of additional sparge water, vorlauf, and run off the rest of the wort.