Homebrew Beer Recipes | Page 1244 | Browse 325,000+ at Brewer's Friend

Author:

jimboskillz

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.048

Efficiency: 70

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: 4/30/2016 7:11 PM

Notes:

Author:

Wheel Ale Brewing

Boil Size: 44.09 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2024 9:37 AM

Notes:

Author:

petearruda

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 62

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: 6/30/2022 2:06 PM

Notes:

Author:

philphy

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2021 1:01 AM

Notes: Fermented in a pressure vessel ( Fermzilla Allrounder 30L ) @ 20 PSI and 26 C. Fermentation completed in 3 days.

Well rounded flavour profile, fairly dry with malty flavours offsetting the bittering. Very clean tasting with very little in the way of esters. Toffee notes with very pleasant bittering after-taste.

The end result was a little darker than it was supposed to be so next time I would use a lighter crystal malt.

Author:

Michael Chiantera

Boil Size: 7 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: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/7/2019 3:09 PM

Notes: This recipe as designed requires a decoction mash (see below). I chose to do a step-mash instead without water additions at each step.

Recipe Type: All Grain
Yeast: Wyeast 2035
Yeast Starter: yes
Batch Size (Gallons): 6
Original Gravity: 1.048
Final Gravity: 1.009
Boiling Time (Minutes): 60
IBU: 26
Color: 7.86
Primary Fermentation (# of Days & Temp): 10/50
Secondary Fermentation (# of Days & Temp): 5/50
Additional Fermentation: 42/30
Tasting Notes: Enjoy
Boston Lager Clone (Decoction/Krausening AG recipe)

Ingredients:

9.5 lbs American 2-Row
0.5 lbs Crystal 60
1oz Tettnanger 60 minute addition
1oz Hallertau 20 minute addition
1oz Hallertau 10 minute addition
1oz Hallertau in Secondary
Wyeast 2035

OG: 1.048
TG: 1.009
C: 7.85
IBU: 26
ABV: 5.0

Heat 12.5 quarts of strike water to target 105 degrees.
Hold mash at 105 for 30 minutes.

Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.

Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. Here 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.

Heat 15 quarts of water to 168.

Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170 here.

Settle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.

Boil wort adding hops at intervals above and chill wort down to 50 degrees.

Remove 1/6 of final wort volume and refrigerate for krausening below.

Pitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.

Move to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.

Remove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.

Once bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.

Enjoy.

Add 1 tsp Irish Moss @ 10 mins or 1 Wirlfloc tablet @ 15 mins.
Ferment in primary for 10 days.
Ferment in secondary for 5 days (if kegging, move into keg at this time for 5 days).

Cold crash for 2 days and add gelatin finings on Day 2. Dissolve 1 tsp finings in 2 cups (16 oz) of hot water. Let cool to room temperature and add to keg.

Keg and force carbonate at 30 psi for 20 minutes using liquid side dip tube. Rock the keg during this time to accelerate the absorption of CO2. Stop every 4 minutes to listen to the keg. The bubbling sound should stop after only a few seconds meaning the CO2 is dissolving into the beer. Lower the pressure to 20 psi. Wait 1-2 hours to let it settle, then adjust the CO2 to serving pressure before testing the beer.

Author:

Houses 3 Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 5 oz.

Creation Date: 1/19/2019 3:11 AM

Notes: We used hazelnut extract (2-1 oz. bottles) added to bottling bucket, and prime with corn sugar or DME as usual.

This seems to be way too much extract. (Bakto Flavors - Hazelnut Flavoring) The hazelnut finished seemed harsh. Use less next time.

4th Place in the 2019 Ohio State Fair Homebrew competition, 19C: American Brown Ale category.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 11/26/2017 10:40 PM

Notes:

Author:

Jemassey9

Boil Size: 162 Gallons

Boil Time: 60

Boil Gravity: 13.1

Efficiency: 88

Mash Thickness: 1.5

Sugar Scale: Plato

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 8:53 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 3:36 PM

Notes:

Author:

cha99jab

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 5/28/2016 2:25 PM

Notes: https://www.experimentalbrew.com/recipes/israel-bissell-ib-ne-ipa

Had to make some changes due to lack of WY0156 and pale malt(!) at LHBS. So used Crisp Extra Pale Maris Otter as base malt, subbed WY1056 for WLP001

Made up two 1L starters ( on stirplates) 2 days ahead of brewday. Chilled, decanted and tasted starter wort before pitching (ended up using US05 in the end as the WLP001 starter smelled and tasted phenolic so I dumped it)

Friday 3rd June 2016 - Brewday

28L strike water adjusted with CaCl2, gypsum and 80% lactic acid. Mashed in at 70.5C for a mash temp of 66.7C (152F). Stirred the mash for 5 mins.

30 mins later - Stirred the mash for a couple of minutes. Mash temp = 66C. pH = 5.1(!)
Started to heat the mash after 50 mins for a mash out.
60 mins later - Stirred the mash for a couple of minutes. Mash temp = 65C. pH = 5.0(!).
Realised I had forgot to mash in the flaked oats(!). Added them to the mash after 60 mins with 3g of bicarbonate to try and rescue mash pH. Ended up being a 90 minute mash instead of 60 mins :(

Final mash pH 5.3.

Sparged with 4L 50C water.

OG a little high so diluted with cooled boiled water to 1.056.

Monday 13th June 2016 (Day 10) - CO2 transferred WY1318 beer from PET carboy to oxygen purged corny dry hop keg. Added 0.5 bar of pressure to the keg. Shook the keg rigorously and bubbled CO2 through the liquid post twice a day to encourage more efficient extraction.

Wednesday 15th June 2016 (Day 12) - CO2 transferred WY1318 beer from DH keg to serving keg using a jumper line. Cold crashed and added 40 psi pressure to the keg. FG = 1.016. pH = 4.38. 5.25% ABV.

Immediately cleaned and oxygen purged the DH keg and transferred in more hops and US05 beer. Repeated the same procedure as above (2 days dry hopping with agitation and capped CO2 bubbling).

Friday 17th June 2016 - CO2 transferred US05 beer to serving keg.

US05 beer has something not quite right about it, mix of diacetyl and chlorophenol (wondering if this is actually my beer lines?). Changed the line on the US05 beer and this did the job (note to self, clean those lines more often with line cleaner instead of just starsan and pbw).

Really lazy on collecting data for this beer as everyone was away on holiday (myself included). Beers tasted great and the kegs kicked before collecting enough data.

Author:

cosmic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2

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: 9/12/2013 7:35 AM

Notes:

Author:

MajorPowell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 1/6/2016 7:51 PM

Notes: Wit or Witout

by Mike Dixon
1st place TRUB 2002
http://carboyclub.com/recipes/wit3.htm

Belgian Witbier - 5 gallons
5 lb. Belgian pale malt
5 lb. Raw wheat

Gelatinize raw wheat by boiling for 15 min then
104° F 10 min
122° F 30 min
153° F 60 min
170° F 10 min

1.25 oz. Saaz (4% AA, 60 min.)
0.5 oz. Saaz (4% AA, 5 min.)

5 min before end of boil add spices processed in electric coffee grinder
0.75 oz Coriander
0.5 oz Sweet Orange Peel
0.5 oz Bitter Orange Peel
15 black peppercorns

Wyeast 3944
Ferment at 68° F

OG 1.051
FG 1.010
IBU 21

Author:

JohnnyAH

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 10/5/2015 11:33 PM

Notes: 1.060 at 17L. Bump up to 20 liters at 1.051.

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2015 7:16 AM

Notes:

Author:

Jaroni

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 3:38 PM

Notes: Steep grains @155 for 20min

Add extracts
Add hops per schedule.

Author:

octopussy

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2015 4:03 PM

Notes:

Author:

Livingstone_Brewery

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 12:47 AM

Notes:

Author:

JMcK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2014 3:24 AM

Notes:

Author:

jolly_bob

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2014 11:55 AM

Notes: + 100 gram maltdextrocid

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2013 5:44 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cool wort in sink of cold/iced water until it is under 25 degrees then add to fermenter (which already has 13lts of boiled and cooled water in it) through a sterile sieve. Top up to 9L with cooled sterile water. Put lid on aerate the wort for 5 mins, pitch yeast add airlock. After 5 days increased temp to 21 degrees (only if the airlock has slowed down), then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos.