Homebrew Beer Recipes | Page 1355 | Browse 320,000+ at Brewer's Friend

Author:

jdwebb

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 11:45 PM

Notes: I used 3 pounds Orange Blossom honey added after chilling wort to 100ºF
1 oz orange zest is about 3 medium sized oranges added last 5 min of boil
Secondary for 2 weeks with 1 oz orange zest

Author:

Smythbk

Boil Size: 6.78 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.33

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: 11/4/2020 12:34 AM

Notes: ***Add Rice Syrup Solids at beginning of boil.

Author:

OrthoBrews

Boil Size: 3.85 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 3/27/2019 1:21 PM

Notes:

Author:

Tbrewer444

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 1.077

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: 2/19/2019 1:09 PM

Notes:

Author:

fmfdan02@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 10:07 PM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 11:33 PM

Notes:

Author:

Midtbrygg

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2017 4:35 PM

Notes: Inspired by Brewing Classic Styles .
Brewtarget :1.066 FG 1.015 85% effektivitet

Author:

TBC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2017 12:06 AM

Notes:

Author:

Kazmandu

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 11:57 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 4:49 AM

Notes: Named after the gecko that died in the cooling wort of a batch.

Mark 3
- Upped Ale malt to 6kg from 5.9kg
- Cut Dark Choc from 0.4kg to 0.2 and added 0.2kg of Light Choc.
- Switched from Mangroves M44 to Wyeast 1056
- Dropped boil time to 60min from 90min
- Motueka dry hop dropped to 20 from 50g.
- Added 50g of Waiemea for dry hop
11/2/18 - SG: 1013. Looks cloudy brown not black, tastes quite fruity, Dry hopped in stainless hop sleeve.
18/2/18 - Kegged and carbed (after 48hr cold crash to 0.5C), doesn't looks brown and not black?
28/2/18 - Pours dark cloudy brown, tastes great, still has the slight roasted flavours save plenty of hops but just not the colour.

Mark 2
Gecko died in batch and had to re-boil wort. Turned out great, smashed a whole keg on the house boat.

Mark1
- Gladfield American Ale Malt, Dark Chocolate Malt & Rye Malt used.
- Dark Choc Malt added late (15 min left) in mash to minimise astringent flavours.
- Strike Temp. 67.5C,
- 22L, lost 12L from strike volume (34L), hot day.
- M44 (x2) yeast used instead of US-05
- D-rest at 22C near end of ferm.
12/2/17
- Dry hopped at 20C for 5 days
17/2/17
- FG: 1012, Cold crashed to 0.5C for 7 days.
24/2/17
- Kegged
10/3/17
- Tasted from a bottle, slightly sweet with a delicious roasted coffee flavour and a smooth body, loved it.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 12/2/2013 3:27 PM

Notes: Mash at 150F for 60min
Stir in rice hulls at end of mash and vorlauf/wash/sparge.
Add honey with 5 minutes to go in the boil.
Kill the flame, add the 0 min hops, chill rapidly.
Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 37F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop. 21 days bottling period at 70F

Author:

Mateusz Sokalski

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 7:39 PM

Notes:

Author:

Brewmasterbigz

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 10/27/2016 5:56 PM

Notes:

Author:

Brew by Andre

Boil Size: 57.5 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: 3.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 5:57 AM

Notes: This is based on Nøgne Ø's fantastic porter

We used some top cropped US-05 yeast, but they use Nothingham when using dry yeast. I believe they use Marris Otter instead of regular 2-row Pale Malt. We also switched out Northern Brewer aroma hops with Willamette and a bit of Chinook.

Author:

Mateusz Sokalski

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 4:14 PM

Notes:

Author:

airbrett

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 5/15/2016 5:23 PM

Notes:

Author:

Jmchugh86

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2015 3:16 AM

Notes: blueberry, raspberry, strawberry, blackberry

Puree and rack wort onto mix.

Author:

Epps Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 5:08 PM

Notes: Mashing
In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours.

For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.

Lautering and Sparging
After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment.

Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains.

The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil.

The Boil
Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F.

Pitching the Yeast and Fermentation
Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato).

The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F.

Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week.

Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it.

Second Ferm with Saison Dupont Yeast

Bottling
When you’re ready to bottle, be sure to clean and sanitize the bottles, caps, bottling wand, racking cane, and tubing. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Pour this mixture into a clean, sanitized bucket with a spigot. Attach a length of vinyl tubing to the racking cane and carefully siphon the beer into the bucket, being careful to leave behind the sediment at the bottom of the carboy. The vinyl tubing should extend to the bottom of the bucket to prevent splashing.

Remove the racking cane and attach the bottling wand to one end of the vinyl tubing and the other to the spigot at the bottom of the bucket. Open the spigot
and begin filling the bottles, leaving about 1 inch of headspace in each bottle. Once the bottles have been filled, cap them using a bottle capper (or simply close the tops if you’re using swing-top style bottles). Store properly in a cool, dry place for 2 weeks so the beer can properly carbonate. Cheers!

Author:

Stephen Strong

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 3/1/2011 9:57 PM

Notes: Source = Irish Red Ale recipe start. Modifications based on ingredients/specs from Founders Red's Rye PA, Rogue Northwestern Ale, Summit India Rye Ale.

Rye = 20% of grain bill

SG at boil = 55

Alternative to homegrown Cascade hops = 1 oz Amarillo 10 mins, 1.5 oz Amarillo dry hop
Use hop bag for steeping whole hops to prevent blockage during wort transfer

Moved 0.2 oz Amarillo to end of boil, due to this batch alpha % being higher than last batch.
Added 1/2 oz dry hops in secondary. Rest of dry hops to keg at kegging. Steeped for 3 weeks.

Author:

nateeb20

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 1/9/2014 12:23 PM

Notes: Modified Grain bill:
12.5 German Pale Ale
0.75 Special B
0.75 American Red Wheat

Original Grain bill :
12.5 lb American - Pale 2-Row
1 lb American - Caramel / Crystal 120L
0.75 lb American - Red Wheat

Original hops:
Centennial

Replaced with:
Amarillo

POST BREW UPDATE :Mashed a little low @ 150-151. Came out a little dry.

POST BREW 8/8:
Mash @ 153 pre boil at 1.056. Forgot og... Calculated to be 1.067-1.069