Homebrew Beer Recipes | Page 1286 | Browse 325,000+ at Brewer's Friend

Author:

Thomas.Johnson.FL@gmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 2:55 PM

Notes:

Author:

Tbone123

Boil Size: 3 Gallons

Boil Time: 80

Boil Gravity: 1.125

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 10:46 AM

Notes: The malt extract was dark Munich instead of light Munich. After a few days in primary, the fermentation became stuck at a gravity of 1.040. After another week, no change so I decided to add another lager yeast - San Francisco lager since that's what I had on hand. This brew is truly a bastard that's unsure of it's roots.

Author:

bdud45@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2015 2:24 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.166

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 2:54 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.49 bar

Creation Date: 8/23/2021 3:16 PM

Notes:

Author:

Worrywort

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.5 oz

Creation Date: 4/13/2021 12:57 PM

Notes:

Author:

Wolf King Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2020 12:32 AM

Notes:

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 35

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: 5/25/2018 8:57 PM

Notes: 1. Steep grains.
2. Boil.
3. Pilsen LME.
4. Brewer’s Gold hops.
5. Boil 40 minutes.
6. Liberty hops.
7. Boil 15 minutes.
8. Pilsen DME, spices, candi.
9. Boil final 5 minutes.
10. Terminate boil.
11. Chill.
12. Pitch yeast.
13. Start fermentation at 70 F.
14. Increase temperature 2 F each day to 85 F.

Note: used 6 ozs. mango extract on first batch; mango forward, would be OK to use 4 ozs. for a more nuanced mango flavor.

Author:

c3lls

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 8/3/2017 2:34 AM

Notes:

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 3:50 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

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: 3/19/2017 11:44 PM

Notes: Using Brew Labs Boarders 1 yeast strain not the white labs Edinburgh strain as listed.

Author:

csandvik

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5

Creation Date: 5/4/2016 10:50 PM

Notes: 3.15 LME (Pilsen) addition-10 minutes
1.5 Light Candi Sugar- 10 minutes
Might add more hops-Possible Malarian Bavaria?

Author:

dtsearcy1

Boil Size: 6.125 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 1/25/2013 7:51 AM

Notes: Pitched 1 1/2 packet yeast.

Author:

Flashcdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 6:18 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

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: 2/25/2015 1:33 AM

Notes:

Author:

bradnichols

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

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: 2/15/2015 10:09 AM

Notes:

Author:

Jason Franssen

Boil Size: 5 Litres

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: 2/5/2012 5:45 AM

Notes:

Author:

Nachobass25

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 5:45 PM

Notes:

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 11/26/2013 3:56 PM

Notes:

Author:

ArchiBish

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.191

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2013 7:56 PM

Notes: Description: The old Reinheitsbegot (German Beer Purity Law) forbids the use of rye in beer, to which we say, "NEIN!" This refreshing beer mixes the spiciness of rye with the delightful banana/clove flavors of a hefeweizen, perfect for a hot summer day of 500+ year old rule breaking

* The recipe calls for "2 Cans Briess Rye Liquid Malt Extract" but it isn't available in the recipe tool.
** "Hop-Mod." I altered the recipe to make this a hoppy rye. The original called for 1oz Willamette for 60 mins and 1oz Saaz for 10 min.

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!