Homebrew Beer Recipes | Page 151 | Browse 305,000+ at Brewer's Friend

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 2.7 Oz in 2 C water @ 32 degrees

Creation Date: 4/2/2017 5:07 PM

Notes: Change hopping to FWH, drop zero minute addition.

Bronze Medal, the Brew Hut Docktoberfest competition, September 2016

For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.

For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.

I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest.

Author:

Sabeltann

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 1:14 PM

Notes:

Author:

BRPinNC

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 3.0 oz.

Creation Date: 9/14/2014 2:08 AM

Notes: PRE-BREW
1. Make yeast starter 2-3 days before Brew Day.
2. Go ahead and make the two tinctures. They have a very long shelf life.
2a. Glühwein Tincture:
To 3 oz. rum, add the anise, lemon & orange zest, cinnamon, cloves.
Saison Tincture:
2b. To 3 oz. vodka, add the coriander, pepper, ginger and nutmeg.
2c. Put both into sterilized jars with tight-fitting lids in a cool, dark place until Bottling Day.
BREW DAY
3. First, make the wort. But during the boil, add ONLY the hops and Irish Moss, not the spices.
FERMENTATION
4. Proceed with Primary fermentation of the whole batch for ~10 days. Don't forget the dry hop addition.
5. Proceed with Secondary Fermentation.
BOTTLING DAY
6. Transfer half the beer into the bottling bucket. Add priming sugar and Saison tincture TO TASTE, stir gently, rest 30 min. and bottle. Then do the same with the Glühwein batch. NOTE: I ended up using 10 tsp. of tincture in 1.5 gal. beer for each batch.

ACK - Starting point recipes:
1. http://www.brewersfriend.com/homebrew/recipe/view/43075/flowers-wood
2. Glühwein recipe from friends Steffen & Evy in Ulm, B-W, DE.

Author:

johnoreilly

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 12/31/2015 6:15 PM

Notes:

Author:

dandilov

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 9.2

Efficiency: 82.3

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 11:25 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.146

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.75oz

Creation Date: 12/4/2015 5:53 PM

Notes:

Author:

Jodi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/22/2014 7:49 PM

Notes:

Author:

Big Johnson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 3/31/2016 6:34 AM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: .825 c

Creation Date: 3/13/2013 2:06 PM

Notes:

Author:

technocrath

Boil Size: 16.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 1:31 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 70

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: 11/10/2015 5:14 AM

Notes:

Author:

Meadhawg

Boil Size: 9.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 10.5 oz

Creation Date: 3/31/2016 7:34 PM

Notes: Split beer after boil for fermentation.

Add passionfruit puree after initial fermentation completes - 3-4 days.

1/2 of beer gets 2lb peaches.

1/2 gets 1 46oz can pineapple juice and 2 20oz cans crushed pineapple.

Peach
OG 1.058
FG 1.012
ABV 6.04%

Pineapple
OG 1.06
FG 1.010
ABV 6.56%

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:

Haasthecynic

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 3/13/2013 5:19 PM

Notes: Pitch wort on yeast/trub cake from 3/7/13 batch of Big Dumb Belgian Ale.

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:

Daily_brewer

Boil Size: 12.75 Gallons

Boil Time: 90

Boil Gravity: 1.053

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:

igbadwolf

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2014 1:00 AM

Notes: Would require 2 / 11.5 gram packets of Safale us-05 yeast, rehydrated with starter.

Author:

liquid bread brewery

Boil Size: 7.5 Gallons

Boil Time: 90

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: 2/9/2012 3:57 PM

Notes: Honey is orange blossom honey and is added at end of primary directly to fermenter.

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 11 gallons. Mash strike temp is 6 gallons at 130. Sparge at 170 with the other 5 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 155. for 45 minutes.