Homebrew Beer Recipes | Page 149 | Browse 315,000+ at Brewer's Friend

Author:

Dustin Craft

Boil Size: 6.3542 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: 3/3/2011 5:02 PM

Notes:

Author:

Itbrvilla

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

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: 4/17/2015 1:32 PM

Notes:

Author:

mytdil6

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 12:41 AM

Notes:

Author:

Brew Tang Clan

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2017 3:49 PM

Notes: 2565 or 1007 yeast

Author:

illingwd

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.037

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: 2/27/2018 9:21 AM

Notes: This recipe uses the Palmer Brewing method:

- Make up wort in 3 US gal (11.4L) of cold water (on the heat) using half of the total DME. Heat the water up to steep temperature before adding the steeping grains.
- At the end of the boil add the remaining DME and allow the final hop addition to steep.
- Cool and add the wort to 3 US gal (11.4L) of cold water in the fermentor to make up target volume.

Author:

mystikhybrid

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 2:53 PM

Notes:

Author:

BoneDaddyHomeBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force carb in keg

Priming Amount: N/A

Creation Date: 8/11/2012 8:13 PM

Notes: Mash in 3.5 gal @ 165 F for 60 min
Fly sparge 1.5 gal @ 175 F

Boil wort for 60 min - Add 1oz Williamette hops. Add 1oz Mount Hood @ 15mins

Ice bath to desired temp
Transfer to primary
Pitch yeast-

10 days in primary. Transfer to secondary and add cherry and almond flavoring.

Author:

dankbrewing@gmail.com

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 7:35 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 5:12 PM

Notes: Important

I recommend for High-gravity a (Double Mash) method for Braumeister 20l, efficiency 70 % for that

Instructions

. First Mash:
Half of the grains without black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with Carafa I in the last 40 minutes.4l sparge warter.

Aerate the wort at 20C. with 12ppm pure oxygen 12hr late add more 12ppm of pure oxygen again. Yeast: American ale II

Fermentation at 20 c.

.Cold crash "90 days or more" at 2c˚
“Full body with a strong hop character throughout. The late hops are bright and citrusy. Complex bread and caramel base with a moderate fruitiness. Clean fermentation with a strong alcohol punch, this needs some age to let the alcohol and hops come back into balance.”

Excerpt From: Strong, Gordon. “Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques.” iBooks.

Cheers!!

Author:

casey langford

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: 10/23/2012 2:34 PM

Notes: Recipe is:
3gal - apple cider from Cosby TN
2gal - apple juice (plus 1/2gal in yeast starter)
1 jar - apple sauce (1lb 7oz)

No hops used...

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 1:56 PM

Notes:

Author:

MJ

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Muntons Or (M&F) Light DME

Priming Amount: 1 1/4 cup

Creation Date: 2/17/2013 11:33 PM

Notes: Roasted / almost burnt flavor with a creamy smooth mouth feel, semi-sweet to dry finish similar to Guinness; have brewed this quite a few times however never brewed using Brewers Friend and I assumed the SRM value would be higher.
Actual Ingredients:
4 Lbs MountMellick Light Malt Extract or use British Light Malt Extract, 12oz (Thomas Fawcett) Roasted Barley, 4oz 55L British Crystal Malt, 4oz Flaked Barley Optional: 3oz Weyermann Acidulated (Gives a bit of the sour taste) 1oz of Target & 1/2oz East Kent Goldings (I have taken the left over 1/2oz to dry hop in the secondary for more aroma) Wyeast 1084 Irish Ale or Alternate Yeast: British 1098

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2018 2:44 PM

Notes:

Author:

jgt

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 82

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/6/2015 2:52 AM

Notes: Ferment at 69 then 5 days before completion raise temperature to 72. Use WLP300 for 'banana like' flavor. OG 1.050

Finish 1.014.

Author:

tymoss

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 6/26/2013 2:03 AM

Notes: Michigan sour cherries in secondary, sanitized, frozen, then crushed. Primary - 1 week. Secondary - 2 weeks.

Author:

colbon

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: N/A

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: 11/11/2012 12:03 PM

Notes: Version of my tried and true mead recipe for some friends who are just learning to brew. This uses 1/3 wildflower to make it more interesting than straight clover honey. I use dry malt extract as a nutrient source and chalk to buffer the pH during fermentation, as I've found this to make my batches very clean and predictable (no stuck fermentations). Typically even a strong mead as this will be very nice to drink in less than 3 months. I try to always use Wyeast Dry Mead as it is very predictable and drops ~100 gravity points, making it easy to achieve the desired final sweetness. This mead will be semi-sweet and should finish around 1.020.

Directions: Bring 3 gallons water plus malt extract to boil, add chalk & irish moss, boil 15 mins, turn off heat, add honey, steep for 10 mins, top off with water to yield full 5 gallons, chill, aerate and pitch yeast.

Author:

4467Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 9:19 PM

Notes:

Author:

Imperial Brewing Co

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: 2/21/2012 2:24 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/28/2014 2:19 PM

Notes: Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.