Homebrew Beer Recipes | Page 1270 | Browse 300,000+ at Brewer's Friend

Author:

tsmangin

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2016 2:04 AM

Notes:

Author:

Daniel Mor

Boil Size: 15.7 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2022 10:55 AM

Notes: Soak vanilla for 7 days, add cocoa and coffee and soak for another 4 days, strain bourbon and add to fermenter
Use enough bourbon to cover the cocoa nibs

No idea how to cookies will effect the gravity

about 80% of the coffe-cocoa-vanilla burbon has spilled
-maybe create another mix of 80g cocoa 20g coffe and 3 tsp vanilla extract to cover it up

There was too much coffee, next time I should use a 4:1 ratio of cocoa to coffee (80:20)

Notes for next time:
Use less coffee and less cocoa
Use more vanilla
Bottle slightly sooner - after about 6 weeks
A bit less roasted malt - only 300g
Replace the cookies for base malt + slightly caramel malt like biscuit malt + caramel 30

Author:

Marz

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 2 lbs

Creation Date: 2/21/2021 6:19 AM

Notes: # Marz's Hard Root Beer

## Fermentables
- 4lbs Cane Sugar
- 1 tbsp. Molasses

## Yeast
- Safale - American Ale Yeast US-05
- 1 tsp. Yeast Nutrient

## Steps
- Brew Day
- Bring 4lbs of sugar and 1 tbsp. Molasses and water to a boil for 15 minutes
- At Flame out, add yeast nutrient
- Once cooled to approx. 70 degrees F, pitch yeast
- After Fermentation
- Cold crash if you wish to clear the beer
- Transfer clear finished beer to keg or bottling bucket and add in 4 oz. of GNOME Root Beer extract
- Add 2lbs more of Cane Sugar to back sweeten (dissolve in 1 qt. of water)
- Add 2-4 tsp. of baking soda to taste
- Bottle or if kegging, aim for 2.4-2.7 volumes of CO2

Author:

Liquid Motivation

Boil Size: 0.92 Gallons

Boil Time: N/A

Boil Gravity: 1.152

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/20/2021 7:51 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 95 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/12/2018 6:06 PM

Notes: Full box of Graham Crackers in 5 gallons - add to mash.
16 oz grade B maple syrup in 5 gallons - add after fermentation has completed.
3 cinnamon sticks to secondary.

Author:

Jean-Philippe Barrette

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 5:11 PM

Notes:

Author:

wobdee

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 47 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:03 PM

Notes: 5.1 gal preboiled water

Ferment at 47° for 8 days, lower temp 2° per day, keg day 13, lager at 32° for 6 weeks.

Author:

Andrew Konoff

Boil Size: 3.96258 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/13/2011 8:57 PM

Notes:

Author:

japa2121

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.055

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 2:55 AM

Notes:

Author:

Tomu

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sugar

Priming Amount: 50-60 gms

Creation Date: 3/1/2016 10:01 AM

Notes:

Author:

schwanz

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

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: 6/19/2015 6:48 PM

Notes:

Author:

cessnapix

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 5

Creation Date: 6/1/2015 2:19 AM

Notes: Belgian Wheat Beer
Literally, “white beer,” this Belgian wheat beer got its
name because of its cloudy haze (it’s actually strawgold
in color). The smooth mouthfeel, grainy flavor, and
massive head retention of wheat malt meets dry and
phenolic Belgian witbier yeast and the tart, enticing
character of coriander and bitter orange peel — very
complex and delicate. An appealingly crisp, dry, and
refreshing alternative to generic warm-weather
lawnmower beer.

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2015 1:04 PM

Notes: EZ MAKIN, EZ DRINKIN. This brew ain't gonna give you the blues...R.D.W.H.A.H.B
R.I.P. Mr. King

Author:

Roadwg

Boil Size: 5.25 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 10:33 PM

Notes: Stacey liked it!!!

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 5 oz.

Creation Date: 1/19/2015 5:47 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.068

Efficiency: 35

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: 1/12/2016 2:56 AM

Notes: Similar to N Brewer Sweet Stout kit but uses wheat extract and Midnight Wheat.
Prime: Table sugar @.22 cups into 3/4 cup of water or....
Choc syrup, .3 cups into 3/4 cup of water.

Author:

Rolandlloyd

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 11:55 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 5/24/2018 3:51 PM

Notes: ADD COFFEE BEANS TO FERMENTER FOR 1 WEEK IN SECONDARY

Author:

FELT Brewing

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2018 1:53 AM

Notes: Bring water to a boil. Annd in all of the DME. Stir and maintain a temp of about 170 for 15 minutes. Then, let the water cool down to 110. Added 1.5 oz of Lactobacillus for 36 hours prior to boil. Attempted to keep temp between 90-100. Occasional drops to 75. pH 3.8-4.0 before boil. OG: 1.052

Edit: I wish I would have kept the temperature a little more stable, but I don't have the equipment for it and it dropped in temp several times. Next time I think I'll wait 48 hours instead of 36. Tried it on bottling day and it was a little tart, but more like a Berliner Weisse than a true sour. I threw in some live Lacto before I bottled, so I'll open up another bottle in a few months to see how it's doing. Right now, it's a tart, fruity, and pretty tasty summer beer. I think I would use at least a little bit of specialty grains next time to give it a little more depth. Even just a little bit of 2-row would help.