Homebrew Beer Recipes | Page 1446 | Browse 305,000+ at Brewer's Friend

Author:

J-Sap

Boil Size: 6.6 Gallons

Boil Time: 65

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 3:30 AM

Notes:

Author:

Jim V

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/6/2021 3:46 PM

Notes:

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 8.5 oz

Creation Date: 6/14/2019 11:11 PM

Notes: Fermented down to a FG of 1.010. Could be slightly dryer but otherwise delicious. Will try a side by side sample with the real thing to compare.
Side by side comparison reveals the original is much lighter in colour and dryer, but hop flavour is spot on. Next time skip the Munich and maybe replace with honey and try yeast with higher attention.

Author:

ShabamJenkins

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

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: 3/5/2019 9:13 PM

Notes: Wanted A24 yeast but only had A04

Author:

PINKMAGGIT Brewing

Boil Size: 11.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3.33

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: 1/16/2019 7:50 AM

Notes: 1/24 Start OG 1.071 (18C)
2/03 DryHop 1.020
2/08 Bottling 1.020

Author:

BrewNH

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 8/28/2018 5:00 PM

Notes:

Author:

Jan Torstein

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2018 3:47 PM

Notes:

Author:

Jalim

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2018 7:06 AM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 12:09 AM

Notes: Add chopped raisons in bag at 5 minutes

Author:

Cain Piper

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 10:16 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 12:43 PM

Notes: Basic Brewing Podcast October 17, 2013 - Homebrew Graf, Brook Baber and David Bauter

Freeze apple juice, pour cooled wort on frozen chunk of apple juice in fermenter.

Extended fermentation at 58F (Low and slow)

Would recommend adding the honey at 7 minutes, and reducing 60minute Palisades to 0.75oz.

Author:

Manuel Miguel

Boil Size: 55 Litres

Boil Time: 120

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 2.5

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: 2/26/2017 7:44 PM

Notes:

Author:

dkell82

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 80

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: 1/9/2017 7:58 PM

Notes:

Author:

mazzolamusic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 1/6/2017 7:03 PM

Notes:

Author:

ElScootro

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2016 4:27 PM

Notes:

Author:

brewbrewbrewbrewbre

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 1:07 AM

Notes: Make Cream Ale to split to two fermentations - one ale yeast for Cream Ale Yeast, other California Lager Yeast to ferment at same temp (WLP810 or WYeast 2112). Style is cream ale with some common (steam) characteristics to go with the lager yeast.

Recipe to blend of both styles, include lighter crystal malt for toffee/honey flavor, some biscuitty-ness from biscuit malt. Mellow on specialty malts so nothing is overpowering, but builds in complexity.

Hop profile to include N Brewer (Pine/Herbal/Cedar) as a nod to the common style and some american hops (Ahtanum, Amaraillo, or Cluster) to bring some floral citrus/orange. Cluster for more earthy/floral/fruity or Amarillo for floral/citrus. Light hopping at end with a hopstand to round out lighter hop flavors on the palate.

Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0.
For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L).

Cream Ale
https://byo.com/mead/item/130-american-cream-ale-style-profile

California Common
https://byo.com/body/item/2123-california-common-style-profile

http://brulosophy.com/recipes/whatre-we-here-for/

If you want to create your own example of the style, but still do well in competition, the safe thing is to try to play off a characteristic of the Anchor example, such as emphasizing the toasty, biscuit, or caramel character. You can also experiment with different hops, but I would avoid trying to play with the fermentation profile too much, as it is an important part of this style.

Anchor’s mash schedule is a secret, although reportedly it starts at 140 °F (60 °C). Historical steam beer brewers supposedly used a mash temperature of 158 °F (70 °C). If you are trying to copy the Anchor example, I would start at 140 °F (60 °C) and then raise the mash for a rest at 158 °F (70 °C).

The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate.

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 92

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: 10/10/2016 1:35 PM

Notes:

Author:

Cultivation Brewing

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:09 PM

Notes: 20B - American Stout 2
FOSTAG STOUT AMERICAN STOUT NHC08 Category 13: Stout
2008 AHA National Homebrew Competition Gold Medal Sponsored by Brew & Grow Mike Feiertag, Jim Foster, Cincinnati, OH, American Stout, Bloatarian Brewing League "Fostag Stout"
American Stout
Ingredients for 10 U.S. gallons (37.85 liters) 19.0 lb (8.62 kg) Maris Otter pale malt 2.0 lb (0.9 kg) chocolate malt 2.0 lb (0.9 kg) English roast barley 2.0 lb (0.9 kg) 120° L crystal malt 1.5 lb (0.68 kg) flaked oats 6.0 oz (170 g) Cascade whole hops, 7% alpha acid (60 min.) 2.0 oz (57 g) Cascade whole hops, 7% alpha acid (10 min.) White Labs WLP001 California ale yeast Dextrose to prime Original Specific Gravity: 1.060 Final Specific Gravity: 1.014 Boiling Time: 90 minutes Primary Fermentation: 7 days at 68° F (20° C) in glass Secondary Fermentation: 3 days at 65° F (18°C) in glass Directions Mash grains at 154° F (68° C) for 90 minutes. Judges' Comments "Chocolate, toasty malt, medium hop bitterness. Very drinkable. Could use more hop flavor and aroma." "Very good beer. Good balance between malt and hops."