Homebrew Beer Recipes | Page 1200 | Browse 325,000+ at Brewer's Friend

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3.5

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: 4/21/2016 10:40 AM

Notes:

Author:

Boil Size: 6.28 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2023 6:14 PM

Notes:

Author:

Rainier View Brewing

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 9:40 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

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: 7/6/2017 8:07 PM

Notes: Make yeast starter at least 1 day prior to pitching.

Do a single-infusion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes following the kettle hops schedule.

Pitch the yeast at 65°F (18°C) and ramp the temperature up to 68°F (20°C) over 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation, adding the first dry hops when the gravity reaches 1.020.

Primary dry-hop addition at 1.022

Rack into secondary onto the apricot puree for 1 week. Add the second dry hops for the last 4 days in secondary.

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 3:41 AM

Notes:

Author:

Newk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2017 1:50 PM

Notes: Maltodextrin at 15 minutes. Whirfloc at 12. Cold crash to 55 after 2 weeks for 1 week. Bring temp back up to 67 for 3 days. Dry hop for 5 days. Keg.

Author:

5 Rabbit Cerveceria

Boil Size: 1115 Gallons

Boil Time: 75

Boil Gravity: 15.5

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: force

Priming Amount: N/A

Creation Date: 4/16/2017 3:58 PM

Notes: 1 LB Calcium Chloride.

Oak Spirals in Primary.

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/5/2017 2:19 PM

Notes:

Author:

Pat Finn

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 3/21/2017 5:58 PM

Notes:

Author:

Disiplin

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake?

Priming Amount: 7g per liter(?)

Creation Date: 6/21/2016 7:40 PM

Notes: https://beerrecipes.org/showrecipe.php?recipeid=1386

Author:

GunnarH

Boil Size: 30 Litres

Boil Time: 90

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: N/A

Priming Amount: N/A

Creation Date: 10/3/2012 3:02 PM

Notes: Original Brewer: Claus at Munkebo mikrobryg
Commercially brewed by: Midtfyns Bryghus, after they hired Claus.

Changes:
-Replaced some base malt with extract for smaller mash.
-Original uses California Ale yeast.
-Nugget replaced by Summit
-Centennial to Cascade

Author:

Jonathan Wurth

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 1:55 AM

Notes:

Author:

Timox

Boil Size: 14.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 12:55 PM

Notes: 8.4 L 74 C mäskivesi, uuni 70
0 66
15 65, uuni 80
30 65
45 64.5, uuni 90
60 64, kiertoilma
75 64.5, uuni 110
90 65.5

Huuhteluvettä 11.5 L 85 C
OG 1.058
FG 1.012

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

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: 10/22/2015 4:28 PM

Notes:

Author:

st3vo

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 5:55 PM

Notes: This was originally called SaoirsIPA, but Monty made fun of the fact that I changed Saoirse's name for it. As it is an imperial IPA, this translates to "Saoirse the Great,"
a vastly superior name.

Transferred all but the worst of the trub from the kettle to get just about 5 gal. Pitched 2 packs of US-05. Unfortunately, caught the last heat wave of the summer and fermented at 77-79F for the first 3 days before a cold wave hit and temps plunged to 68-70 in the house - on day 3 of course after it mattered. Tossed in my dry hops in a hop bag and let it go another 4 days.

Huge improvement in hop aroma after dry hopping, extremely citrus-y, mostly pineapple rather than grapefruit. Could be some residual sweetness from the palm sugar (despite hitting my FG), or esters from the hot initial conditions :(. Still, quite tasty and very fruity.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 2:51 PM

Notes:

Author:

Reeder

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

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: 8/13/2015 6:52 PM

Notes: Cold steep the Perla & Chocolate in 1.5 quarts of water overnight, strain and add at end of boil.

Mash Schedule

Strike grains with 4.76 gal of water at 171.3 °F.
Mash at 158 °F for 60 min.
Vorlauf and lauter 2.9 gal in your first runnings.
Add 3.35 gal of sparge water at 168 °F.
Vorlauf and lauter 3.35 gal in your second runnings.
Your combined runnings should be 6.25 gal.

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/1/2013 8:20 PM

Notes: Mash 6gal with 1tsp Gypsum, 1tsp CaCl2, 1/2tsp Epsom Salt, 1/2tsp Baking Soda

Author:

Bill York

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/20/2011 8:47 PM

Notes: Mash at 152-154

001: (6/28/2009): used british ale yeast: 1098 instead of american ale (1056) and columbus hops (instead of horizon (13%). british 2-row is maris otter. mashed at 154F for 20' and 152F for 25'. Sparged 4.5 gal with 170F water. added .5 gal cold water. added colombus when placed on fire (waiting to boil). boiled 50' before adding second hops and added third hops at removal from fire. broke yeast packet day before and then refrigerated overnight. removed from fridge about 3 hours before pitching. pitched at 82F. OG at 82F: 1.059, temp corrected to 60F: 1.065. FG at 80F: 1.010, temp corrected to 60F: 1.014. ABV = 5.36%. Kegged on 7/16/09.