Homebrew Beer Recipes | Page 129 | Browse 300,000+ at Brewer's Friend

Author:

Bentist

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 7/9/2016 2:30 PM

Notes: Add honey 5 minutes after flameout.

Author:

SolandDrew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2014 10:57 PM

Notes: -2 Packs of Wyeast Belgian Strong Ale 1388

Author:

dpatrickv

Boil Size: 7.5 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: 12/12/2012 7:56 PM

Notes: Pineapple concentrate added into secondary once primary fermentation has ended.

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 3:42 PM

Notes: WLP 590

Author:

SlainVic94

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 8.7

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 7:41 AM

Notes:

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 10:04 AM

Notes: A bit more hops because they are old so AA are probably lower. Also, I want to age this beer.

When adding sugar, add extra 3L of cold water to bring % to 6.2%.

+ 5g of CaCl2

Author:

Feral Paws I

Boil Size: 7.5 Gallons

Boil Time: 180

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 4:24 PM

Notes:

Author:

willlahey

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/6/2019 5:26 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 39 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 10:47 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=500037

Ramp the fermentation temp from 17°C to 26°C over 7 days

Author:

FatsSchindee

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: ~2/3 cup

Creation Date: 6/7/2013 5:19 PM

Notes: Steep grains in 2 qts water at 155*F (~165* strike temp) for 45 minutes. Sparge with 2 qts water at 170*, then add 2.5 gallons for total of a 3.5 gal boil. Add 2+ gal chilled water to chill and top off to 5.5 gal in fermentor.

Primary (in 6.5 gal bucket or 6/6.5 gal carboy) at 50*F for 2-3 weeks. D-rest at 64*F for 2-3 days. Rack to 5 gal carboy and lager at 34*F for 7 weeks minimum.

Prime and bottle (or keg) to 2.5 Vol CO2.

Author:

craigmw

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2013 4:23 PM

Notes: Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. IBUs to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 62F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.

Strike water: 8.6 gallons, 7.3 gallons into boil; should give 5.5 gallons into fermenter.

Previous brew used WLP036, with good flavor but poor flocculation. Will try WLP029, a Kolsch yeast which has better flocculation and attenuation characteristics.

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 5:13 PM

Notes: Scaled from recipe provided by Gigantic Brewing

http://giganticbrewing.com/beer/gigantic-beer-recipes/

Author:

zolakoma

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/28/2013 5:57 PM

Notes:

Author:

Cain Piper

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 11:21 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

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: 8/10/2013 3:49 AM

Notes:

Author:

Jimbo64

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: 2/19/2012 7:43 PM

Notes: See description in my brew blog. Really nice darker Rye kicked IPA. One of my brew friends went nuts over this one :)

Nope no 60 min hop boil. Im going more and more to hop blast method, get the IBU you want with 15 min or less additions, preserves more hop flavor, and does not take much more hops at all.

http://jimsbrews.blogspot.com/

Cheers,

Jim

Author:

hines57

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 5:47 PM

Notes: Cereal Mash: Bring 1/2 of mash water to boil. Add All crushed Wheat (note the American Wheat is Raw Red Hard Wheat) and Oats to gelatinize for 15 to 30 min. Then add gelatinized wheat and oats to main Mash, target = 154F for 45 min.
Main Mash: Using 1/2 mash water, Mash crushed barley at 122F until Cereal added then 154 for 45 minutes. Add 1 lb Rice Hulls (Critical with Cereal Mash) and stir and place into Lauter Tun. Sparge and collect 12 to 12.5 Gallons. Boil til 10.5 Gallons. Add no finings. Note Add 13oz Marmalade at 5 min and 1.5oz Crushed Coriander at 1 min. In secondary added 2 Orange Zest and 0.5oz Crushed Coriander. This beer is Fantastic. Best Wit I have ever made.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 43

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 7:06 PM

Notes: Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.

DRINKABILITY: Has been good. Everyone has liked it.

This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196.

Pre-Boil Gravity expected: 1.069 (16.9°P)
OG: 1.068 (12.0°P) 03/15/15 Pitched
FG: 1.016 (2.5°P) 03/27/15 Kegged
Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify.

Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total.
Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion.

Product Unit Price Quantity Total
German Pilsen Malt 1 lb $ 1.40 5 $ 7.00
White Wheat Malt 1 lb $ 1.10 10 $ 11.00
German Munich Malt 1 lb $ 1.40 2 $ 2.80
Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05
C 40 Malt 1 lb $ 1.40 0.5 $ 0.70
Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80
Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70
Abbey Ale Yeast $ 6.00 3 $ 18.00
Order Summary
Sub Total $ 44.05
Tax $ 0.00
Grand Total
$ 44.05
Payment Methods

Drafted Dan's House

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 2/21/2016 12:59 AM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash and 3l to Sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C)