Homebrew Beer Recipes | Page 1504 | Browse 325,000+ at Brewer's Friend

Author:

Bravado

Boil Size: 4 Gallons

Boil Time: 40

Boil Gravity: 1.074

Efficiency: 75

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: 5/12/2015 3:20 AM

Notes:

Author:

Botefuhr Brew House

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

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: 11/30/2018 2:57 PM

Notes: dextrose = marshmallow

derived from the popular campfire stout recipe, built a new recipe for substitutions of ingredients

Author:

AGNorm

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 3:22 PM

Notes:

Author:

DanielW

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 10:19 PM

Notes:

Author:

Torben Vedel

Boil Size: 61 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.87 bar

Creation Date: 3/5/2023 4:52 PM

Notes: Yeast Starter
3 e Lallemand Kölsch Style in 3,5 liter OG 1,040 on stir plate.
Cell count: 889 x 10^9

Author:

KingPaul

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 3

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: 4/24/2014 7:12 PM

Notes:

Author:

Torben Vedel

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/14/2022 9:23 PM

Notes:

Author:

Herr Stein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 2.7 oz

Creation Date: 2/2/2021 12:58 PM

Notes: Moderate carbonation, no lacing, thin white head. Bright, golden color. Overall taste is light and restrained, good session beer on a hot summer day. Quite drinkable.

The taste of this beer is a bit grainy and sweet initially, with the sweetness changing to being slightly more malty after a second or so. The mouthfeel is very light. Finish is crisp, clean, and with virtually no aftertaste.

This yeast although powdery, produces one the clearest lager recipes I know after a lagering period. Initially, very hazy and cloudy but it surprises me every time after it completely clears. It does produce some diacetyl but with a good d-rest and or a lagering phase it completely goes away.

Author:

Boil Size: 3.5 Gallons

Boil Time: N/A

Boil Gravity: 1.044

Efficiency: 75

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: 9/6/2020 9:10 PM

Notes:

Author:

Espaulder

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: Corn sugar

Priming Amount: 2oz

Creation Date: 7/7/2018 8:32 PM

Notes: Recipe is built off of a 3:1 ratio of Maris Otter to flaked barley, shooting for a gravity of about 1.036. Specialty grains make up the remainder of the grain bill with a target gravity of 1.044. I wanted to keep this close to a traditional dry stout so I stuck with the recommended 1lb of Roasted Barley per 5gl batch.

Acidulated malts are used to adjust the wort pH to 5.2 (optimum for most barley beers). If you don't have access to pH testing equipment or strips, it's probably safer to omit it entirely.

BIAB efficiencies can vary wildly until you nail down your process, so consider double crushing your grains and running a 90 minute mash infusion. I've intentionally designed this recipe with a lower efficiency in mind, but a well established BIAB brewer can hit efficiencies as high as 85%! Adjust accordingly for your own equipment.

You want to maximize attenuation, so make sure that your mash temp is no higher than 152°F (67°C) to avoid extracting un-fermentable dextrin's. This means that you want to try and avoid applying direct heat, adding hot water or anything else that would cause the mash temperature to spike over 152°F.

Brew in a bag procedure:

1. Heat 11.7L (3.1gal) of strike water to 167°F (75°C)
2. Add grains to brew kettle in nylon bag
3. Stabilize the grain bed at 67°C (152°F) and hold for 60 minutes.
4. Remove the nylon bag and transfer to another vessel.
5. Sparge with 17.8L (4.7gal) boiling water to bring mash bed back up to 67°C (152°F). Add runnings back into the wort.
5. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 22.7L (6gal).
7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list.
8. Cool to 21°C (70°F)
9. Oxygenate and pitch the yeast.
10. Ferment for 4-6 days in primary fermenter at 65°F (19°C) or until FG is reached. Because there are not a lot of sugars in this beer it tends to be fairly fast fermenting. Often the primary ferment will be complete in 72 hours if you ferment at room temperature.
11. (Optional) Transfer to a secondary and let fermentation complete and settle for 7 days.
12. (Optional) For best results, "cellar" or age at 10°C (50°F) to help drop yeast out of suspension.
13. Bottle or keg, condition for ~2 weeks before drinking.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

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: 10/27/2017 4:44 PM

Notes: OG: 1.052 Obrix: 13.2 Fbrix: 6.8
ABV: 5.46%

Author:

Drdub

Boil Size: 15 Litres

Boil Time: 70

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

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: 12/7/2016 7:36 AM

Notes:

Author:

mx5red

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2016 8:11 PM

Notes: 2.2tsp gypsum, ~2tsp CaCl to mash

21 days at 50 degrees
21 days at 39 degrees

Author:

Manny

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 4:09 PM

Notes:

Author:

JovanS

Boil Size: 17.5 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 55

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 100

Creation Date: 11/17/2015 11:12 AM

Notes:

Author:

loganyates

Boil Size: 1.3 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2015 11:44 PM

Notes:

Author:

blanch

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 4:57 PM

Notes: This is a really good beer. Every brewer should try it especially if you live west of the Rockies. Just hoppy enough but not too hoppy, with other notes that the consumer can detect. After two, you will be asking for "any girl who wants you!!!!." {To bad no one does.} So .....You will have another!! Brew-on my friend. And remember....Its as big as an Anaconda!!

Author:

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

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: 2/6/2015 1:23 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

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: 1/31/2015 9:31 PM

Notes: Dry Hop during secondary

Author:

Bakke Brygg

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 12/11/2014 3:53 PM

Notes: Kjøl ned til 10 grader før pitching av gjær.

Tørrhumle etter stormgjæring, 7-10 dager.