Homebrew Beer Recipes | Page 1471 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2015 8:31 PM

Notes: 1.5L starter with 1.040 gravity and 2 vials

Inspired by http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html

for hopping and Mash and dextrose addition

Author:

Cmark421

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 1:35 PM

Notes: Mash at 151°F for 75 minutes. Raise heat to 157°F for 15 minutes.

Used Maris Otter LME

Author:

mgobirch

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 6/24/2015 7:44 PM

Notes:

Author:

baldur

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2018 8:43 AM

Notes:

Author:

jhanson1526

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

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: 10/4/2015 5:48 PM

Notes:

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 7:20 PM

Notes:

Author:

Maltatesta

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 8:46 PM

Notes: Use large grain muslin bags for hops since they are whole cone. Remove at end of boil so whirlpool works correctly. This is why post boil pre-chill time is listed as 0 minutes even though we will whirlpool for 10 and rest for 10.

Starter: pour 0.5 L water to flask, add 11.4 oz of DME and yeast nutrient, stir until dissolved. Add water to 1.25 L, heat until pasteurized. When liquid temperature has come to room temperature pour 2 vials of yeast into flask. Cover and spin at room temperature for as long as possible.

Add honey and molasses 48 hours after pitch, when full kreusen will have been established. The lag phase will have ended and there will have been a day and a half of the exponential phase. We are starting with enough yeast for 1.071 OG, which is what the wort will be at pitch. This will ensure that the yeast present during lag get the full benefit of lag and are healthy (if we added the amount of yeast we need for the full 1.079. beer we are making to wort that is only 1.071 there won't be enough nutrient for each cell and they will be less healthy, this is what over-pitching refers to). After the beginning of the exponential phase there will be enough yeast cells to handle the addition of the honey and molasses; they will have gotten a good start on the complex malt sugars, especially maltose, and will not selectively ferment the simple sugars from the honey and molasses. This protects the fermentation from the problems that can arise from adding a significant amount of sugar adjuncts to the malt and will get the beer to the right FG (not too sweet) while maintaining the honey and molasses notes.

Add an oz of bitter dried orange peel and an oz of sweet dried orange peel to a muslin bag to secondary. Make a tea with 3 cloves and add it to secondary as well, with the hops in a muslin bag. Taste frequently and pull when desired clove flavor has been achieved. Cloves are very strong and can easily overwhelm and even ruin a beer.

Author:

Boil Size: 14.9 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2020 2:05 PM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

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: 4/27/2013 9:47 PM

Notes:

Author:

mccarltone

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

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: 1/23/2019 3:07 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 47

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2018 8:25 AM

Notes: A beer inspired by Batch Brewing Co. Peaches and Cream Farmhouse & Viking Sweat (Bribie Gose Tropo - BGT). Using the same water chem. and most of the grist from 'Bribie Gose Tropo', and hops and peaches from Batch Brewing recipe.

Batch #1 - 16/12/18 (47% Eff.)
- Didn't add coriander seeds used in BGT, didn't want the pepper with the sweetness of the lactose and peaches.
- Cut back from 50g Hallertau Blanc to 30g and added 20g of Simcoe late (substituted for Amarillo as per Batch Brewing recipe.)
- Very low efficiency????
24/12/18 - SG:1022, tastes quite sweet still with a hint of milk from the lactose, added 6ml of lactic acid, let temp rise to 21C (maybe a bit late)
27/12/18 - SG: 1020, tasting slightly sour, the cream has died back a bit, added 1 (Goulburn Valley 700g Peaches in Juice), cold crashed.
31/12/18 - Kegged and carbed.
3/1/19 - Tastes mildly sweet, fruit flavour very mild, thin body. Came in very high, not sure why. Maybe up ferm temp next time. About to be left for two weeks, might add more fruit.
19/1/19 - Smoothed out with a thin body, mild sweetness and restrained peach flavour, could do with bit more fruit. Not bad.

Author:

jalfrezy

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 9/18/2018 11:50 PM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 70

Boil Gravity: 11.9

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2017 6:54 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 10:04 PM

Notes:

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Cane Sugar bottling

Priming Amount: 9 g/l

Creation Date: 10/13/2016 3:56 PM

Notes: Primary Fermentation for 7 days at 12°C.

Secondary fermentation for more 14 days at 2°C .

Author:

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 4:46 PM

Notes:

Author:

lizardruss

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

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: 8/9/2015 3:29 PM

Notes:

Author:

valtert

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 2.6

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: 8/4/2015 7:30 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

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: 1/31/2015 8:23 AM

Notes:

Author:

c33kay

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 5/3/2014 2:17 AM

Notes: ENZIPA - English New Zealand Pale Ale

Typical beer of the NZPA variety using English malt, English Yeast and all NZ hops. Quite proud of for my first attempt. Single fermentation cycle, left for 2 weeks and 3 days before adding dry hop pellets. Bottled after 3 weeks.

Ended up (unintentionally) tasting very similar to Kauri Falls Pale Ale by Hot Water Brewing Co.

Will be making again!