Homebrew Beer Recipes | Page 1251 | Browse 305,000+ at Brewer's Friend

Author:

Quernon

Boil Size: 36.2 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2017 3:50 PM

Notes:

Author:

Brew Guy

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: dextrose

Priming Amount: 5.8 oz

Creation Date: 3/20/2015 7:28 AM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: corn sugar

Priming Amount: 3.8 oz.

Creation Date: 2/16/2016 1:21 PM

Notes:

Author:

Diero

Boil Size: 4.87 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 0.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2018 9:35 PM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 9 Gallons

Boil Time: 15

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2018 12:35 PM

Notes:

Author:

sonymyboy

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 1/31/2018 4:00 PM

Notes:

Author:

maxwestman

Boil Size: 8.2 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

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: 1/10/2018 10:20 AM

Notes:

Author:

gshideler

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 1:12 AM

Notes:

Author:

moorebeer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 6:12 PM

Notes: The orange zest is just the orange peel, not the white pith. It takes a deft hand at zesting to get just the sweet peel, and about 4 medium sized oranges. Optionally, you can just get sweet orange peel from the homebrew store.

Author:

WildHighlander

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 9:14 PM

Notes: To brew Kelly’s 80/- Shilling Scottish Ale, Mash at 156°F (69°C) for 60 minutes, heat to 168°F (76°C) over 10 minutes, sparge. Run off 4 gallons (15.14 L) of the first runnings and boil hard for 30 minutes. Then continue the runoff, collect 16 gallons (60.57 L), boil for 90 minutes. Transfer 12 gallons (45.42 L) to fermenter.
Primary fermentation for 14 days at 62°F (17°C).

Secondary fermentation for 14 days at 36°F (2°C).

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 1:52 PM

Notes:

Author:

jdhbrews

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 71

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: 8/9/2012 7:17 PM

Notes: I do a hochkurz style decoction, which starts a little higher. Saves some time. Strong has some good thoughts on decoctions as well in Brewing Better Beer.

Or if you like, a multi rest will suffice (131, 145, 158, 170). To help emulate a decoction, you can also pull a gallon of your first runnings and boil it down to a quart. It will get thick and bubbly, like wort lava. fun stuff. add back to kettle at flame out, or whenever it finishes boiling down.

I prefer to do a no sparge method to help accentuate maltiness. A great advantage to this is I don't really worry about kettle volume. I do measure it at the start of the boil, just to know how to alter my hop amounts. Then I just top off in the fermenter to 5.75 gallons (sort of like an extract brewer would).

Author:

Brew Master Walton

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

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: 9/29/2015 11:41 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 8:45 PM

Notes: En replika av 7 Fjell sin 7 sorter christmas ale.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 7.9

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 5:52 PM

Notes: 4 pkg dry yeast with 1 l worth solution 6 P.
No starter.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

Author:

SirMontalbon

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 8:15 PM

Notes: March 1, 2015
Pitched 2.5 jars slurry
OG = 1.074
Used tap water for the first time.

March 11, 2015
FG = 1.014
ABV = 7.88%

March 19, 2015
Kegged and force carbd for Nate's visit, but was really sludgy and not ready at all. Took out of fridge, depressurized the keg, and let sit inside in the office.

Author:

Rob Lee

Boil Size: 6.98735 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: 5/13/2011 9:57 AM

Notes:

Author:

Evan Hunter

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/23/2011 7:52 AM

Notes: The recipe is a modified version of "Raucous Red Ale" from The Brew-Master's Bible. It now includes partial mashing and a malt substitution to include leftover ingredients.

I decided to shy away from the traditional American ingredients (Crystal, Carapils, etc.) and use Belgian specialty malts to provide the caramel flavoring base. The Gold LME will be split between two additions to keep the color as light as possible. The Belgian Special B and Aromatic malts will provide the dark amber color. The balanced blend of malts and hops should create a robust final product.

Author:

Scribble

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 48

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: 11/25/2013 7:11 AM

Notes: pitched dreggs of Jester King's ol' oi, petite prince and RU 55 along with a vile of white labs London ale yeast. Primary fermentation for 4 weeks, secondary for 4 weeks. Rerack onto 1 oz french oak chips let sit for at least two months. Longer if more sourness is desired. lower below 20 IBU for even more sourness.