Homebrew Beer Recipes | Page 1336 | Browse 315,000+ at Brewer's Friend

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2016 6:33 PM

Notes:

Author:

Fleeulrich

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 8:35 PM

Notes:

Author:

David Cabiness

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 3oz

Creation Date: 10/28/2017 1:52 AM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 7:52 PM

Notes:

Author:

isher

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 57

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 9:43 AM

Notes: 500g German Wheat Malt is - Weyermann Oak Smoked Wheat Malt.
250g German Red X is - Artisan Smoked over single malt cask dust.

Author:

Claytaurus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 10/17/2016 3:30 AM

Notes:

Author:

Fraser

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 7:39 AM

Notes: Fermentation Temp of 18C
Primary Fermentation 7 days
Secondary Fermentation 7 days
Total Fermentation period of 14 days with beer left on the yeast cake and not racked to a secondary fermenter.

Filtration to take place on transfer to keg after fermentation period has completed.

Author:

BobTheBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2016 12:23 AM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.024

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: 7/4/2016 4:06 PM

Notes: lemonade, limeade and sour cherries from trader joes

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: krausening

Priming Amount: 2 Litri

Creation Date: 4/9/2016 2:48 PM

Notes:

Author:

Nemo

Boil Size: 990 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 85

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2013 2:59 PM

Notes: A dark chocolate cherry stout with malty sweetness and a woody/spicy hop flavor.

Primary 3 weeks, secondary 2 weeks, bottle 2 weeks,

Author:

Kazmandu

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2016 11:45 AM

Notes: Malt:
Pale 2-row: 94.5%
Briess Carapils 4% (alternative Weyermann Caramel Pils)
Crisp Crystal 45L 1.5% (alternative Weyermann Caramunich II)

Water Preparation:
Gypsum: 16 g
Calcium chloride:
3.5g
Magnesium chloride:
0.5g
Chalk:
2.5g CaCO3

Author:

ABCS brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

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: 8/26/2015 4:59 PM

Notes:

Author:

Mig

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Dextrose @ 18C

Priming Amount: 120g @ 31L

Creation Date: 8/24/2015 1:13 PM

Notes: 500 Billion Cells added from slury (target pitch 491)

Estimated Mash pH = 5.35
Pre-boil pH = 5.42
3ml lactic acid = 5.36
Post-boil pH = 5.00
pre-water Beer pH = 4.30 (09-09-15)

At 31.5L
OG = 1060
FG = 1015
ABV = 5.88%
IBU = 55.27
SRM = 9.33
pH = 4.30

at 34.5L (09-09-15)3l Sterile water added.
pH = 4.28

At 35.5L (1L+120g dextrose. Beer pH 4.31
OG = 1055
FG = 1014
ABV = 5.34%
IBU = 48.62
SRM = 8.60
pH = 4.31

Author:

Pivarski Klub Bulevar

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 87

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 4:11 PM

Notes:

Author:

carmichaelcarlos@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

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: 5/23/2015 5:37 PM

Notes: OG: 1.063
FG: 1.010
Dry hopped with 2.5oz citra for 4 days
Keg hopped with 1oz whole leaf citra hops.

didn't boil down enough boil longer next time to get down to 5.5 gallons.

Author:

Matt McGreevy

Boil Size: 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: 4/29/2011 11:12 PM

Notes:

Author:

fishiac

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 7/26/2014 8:47 PM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

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: 6/7/2014 1:50 PM

Notes: Brew date: 06/08/2014. I hit my target OG of 1.066! The battery of my thermometer stopped working as I was about to pitch my yeast, so I can't be sure of the pitching temp. I waited at least an hour, so I'm sure it went down to room temp. I set up my swamp cooler with sanitized water and four frozen bottles. I will plan to swap out these bottles every 8 hours or so.

Yeast: US-05 is an American ale yeast for well balanced beers with low diacetyl (butter) a very crisp end palate.

Malts: Mostly light extract with some amber for colour and pronounced maltiness. Carafoam for body and head retention. Crystal 40 for slight caramel notes, colour and balance with the high IBUs. Had extra Abbey malt laying around, so I thought I would give it a whirl. Expect honey and complexity, hopefully it adds to the balance.

Hops:

Zythos (60/30/15/0/Dry Hop) Distinct tropical (pineapple) and citrus tones with slight pine and spicy characteristics. Newly developed, best for hoppy west-coast style IPAs.

Domestic Hallertau (45/15/0)

06/14: Found a crack in the lid of my primary. Checked FG and it was 1.018, so I will transfer to secondary and dry hop. Initial sample is sweet, slightly sour, not that good. Mind you, it is 930am, maybe that plays a factor. Is 1.018 too high for a FG? Perhaps there is too much sugar left, adding unneeded sweetness. The other HoYB had the same OG/FG and tasted great, so I'm not too worried.

Bottling Day: 06/24. 3.45 oz of corn sugar (3/4 cup).

An American-style India Pale Ale, dry hopped in the west-coast style with distinct tropical and citrus notes. However, it has a twist with slight pine characteristics, reminiscent of the Canadian wilderness.

Tasting notes on 07/24: Pours a good thumb of head. Colour is a deep amber, almost a brown. Not as light as I thought it would be. Mostly tropical fruit on the nose with slight grassy and piney notes. Like walking through a dewey forest early in the morning. Sharp bittering up front on the tongue. Full bodied and a very strong malt backbone. Fairly sweet and notes of caramel. It's hard to get to detect any fruit. Odd. I remember it tasting better a couple of bottles. Can the taste really change that much bottle to bottle? I'll try another one after the weekend and check.

Author:

SamM

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2014 1:43 AM

Notes: Double Decoction Mash
Dough-in with 3gal for 20min room temp 18C
Protein rest add 2-3gal boiling. 20 min 50C (122F)
1st decoction (2.5 gal thick) heat to 69C (156F) 20min, boil 10 min, add back
saccharification 67C (153F) 50 min
2nd decoction 1/2 vol thinnest portion 5 min boil, add back
mash out 75C (167F) 20 min
primary 4 weeks 10C
diacetyl rest 1 week 14C
lager 8 weeks 4C