Homebrew Beer Recipes | Page 149 | Browse 325,000+ at Brewer's Friend

Author:

Nick Geee

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 63

Mash Thickness: 1.25

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: 8/6/2015 5:15 AM

Notes: Kettle Sour with lacto brevis for 48 hours.

Irish stout malt 8#
Maris Otter malt 1#

(try 2lbs maris otter)

Author:

bambam26

Boil Size: 33.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 2/23/2014 7:49 PM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 7:10 PM

Notes: Wicked dark hoppy stuff. First batch turned out great!

Author:

tgolanos

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

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: 1/6/2016 6:01 AM

Notes:

Author:

MWJR

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.057

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: 4/30/2016 1:34 AM

Notes:

Author:

Umoyk

Boil Size: 18.8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2013 10:17 PM

Notes:

Author:

Killer Brew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 5:39 AM

Notes:

Author:

DrPaulsen

Boil Size: 8.75 Gallons

Boil Time: 120

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2013 6:55 AM

Notes: Won a gold medal at the 2011 Thirsty Classic.

http://www.thirstyhomebrew.org/filemgmt_data/files/2011%20THIRSTY%20Classic%20winners.htm

If using lager yeast, pitch 1,000B yeast cells (Brewer's Friend calculator), this is 500gm of very thick slurry.

Start Vol = 8.4 gal (68F), 8.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)

Author:

fil&ry

Boil Size: 650 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2015 5:11 PM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/7/2017 3:16 PM

Notes: Lime zest and kaffir lime leaf should be mixed together with just enough vodka to cover. Mixture will be ready to add to beer in 2 days.

Author:

HoppySnob

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/24/2019 6:15 PM

Notes: My first attempt at a Fresh Hopped beer. It was a really fun brew day minus picking hops in 86% humidity. There isn’t an option for the type of yeast I’m using. I harvested and propagated yeast from two cans of The Veil Brewing Co.’s BrozNightOut. I’m assuming it’s a mix of an English yeast and American. The aroma from the starter is quite fruity and pleasant. - August 19, 2019

Fermentation started around 5 hours after pitching the yeast and high krausen was reached on day 2 of fermentation, 24 hours after pitching. Whatever yeast this is, it's a beast! - August 21, 2019

Author:

IANB

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: corn syrup

Priming Amount: 200

Creation Date: 11/29/2015 2:25 PM

Notes: The orange juice came from a bunch of over ripe tangerines that were boiled skin and all and then sieved to make a clear juice. The juice has some of the bitterness of the pith plus the flavor and sweetness of the juices.

The coriander is crushed and then boiled in the orange juice to eliminate any bacteria.

The juice less the coriander seeds are placed in the secondary and the beer slowly added to reduce any chance of oxidation.

leave for one week then bottle to condition.

Author:

octopussy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 78

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: 8/17/2015 6:10 PM

Notes: elderberries

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2013 1:26 AM

Notes: 2 packs yeast, semi-clone of Sam Adams Double Agent IPL. I really liked that Sam when I tried it, so I put together a recipe that mirrors it pretty closely. The color may be a little lighter, but the IBU's and ABV are dead on as far as I can tell. 4 packets Nottingham, 44g. Or go with Wyeast Cali Lager smack pack and create 2L starter and then pitch.

Author:

Daily_brewer

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 81

Mash Thickness: 1.3

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: 1/5/2017 1:03 PM

Notes: German Traditional for the hops. Brewer's friend didn't have that as an option. 1/6/16

Author:

GrizzNazzty

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

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: 4/19/2017 3:24 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.

Author:

Jimbo64

Boil Size: 5 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: N/A

Priming Amount: N/A

Creation Date: 6/18/2012 11:14 PM

Notes: This is the first of 3 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. Experiment 3 English Maris Otter. Ill report back after making and tasting all 3.

Note still a 60 minute boil, but I achieve the IBU I want with more hops and not adding them until 30 minutes in, to maintain more hop flavor and aroma. Takes slightly more hops but worth it IMO.

Cheers, Jim http://jimsbrews.blogspot.com/

Author:

Jotiman

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 10:20 AM

Notes:

Author:

Kevin C.

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2019 8:04 PM

Notes: Recipe is based on extract recipe obtained from Reddit as well as the description from Mother Earth's website. Note that for this 1 gallon batch. I used about 3/4 of a vanilla bean and found it could've used more. Vanilla bean was split, scrapped, chopped, and all tossed right into the primary (or using a hop bag if desired).

Personal Touches:
1) Real recipe uses Warrior hops - using Glacier to lighten cohumulone.
2) Mother Earth states 18 IBU, 6.0 SRM, and 5.0 ABV (1.048 OG & 1.011 FG). Slight variations to this are present in this recipe.
3) This recipe pushes for slightly more body than the 'Medium Body' advertised. This is done via higher mash temperature and SO4/Cl ratio of less than 1.