Homebrew Beer Recipes | Page 1515 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 1300 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

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: 10/25/2016 1:29 PM

Notes:

Author:

sejamt

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2016 1:03 PM

Notes: Fritt inspirert etter NØ #500, men på grunn av lite (27 L Warmmaseter med 2kw element) BIAB sett, og ikke alle rette ingredienser, så ble den omjustert til det som var tilgjengelig hos Kjeller 5. Så!! mao..dette er NØ, min og kjeller 5 sin twist på ting... :)

Edit: Denne har for stort volum met malt for mitt oppsett. meskes i to runder eller må ha større meske og kokekar.

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 9:48 PM

Notes: Safale US-05 Dry Yeast (11.5 grams)
or
American Ale Yeast Activator - Wyeast 1056
or
White Labs California Ale Yeast WL001

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 79

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 11/6/2023 9:57 PM

Notes: brewed in brewzilla 35L

fermented under pressure at 5 PSI
ferment for 2 weeks @13c (see attached picture)
then cold crash to 1c

Author:

Boil Size: 9.06 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/25/2022 7:40 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2021 1:31 PM

Notes:
Spoetzl Brewery: Shiner Bock clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG 1.010
IBU = 17 SRM = 16 ABV = 4.3%

Ingredients
3 lbs. (1.36 kg) 6-row pale malt
3 lbs. (1.36 kg) Vienna malt (4 °L)
2.66 lbs. (1.21 kg) corn grits
0.66 lbs. (0.29 kg) crystal malt (60 °L)
3 oz. (86 g) roasted barley (500 °L)
4.62 AAU Brewer’s Gold hops (60 min.) (0.6 oz./16 g at 8% alpha acids)
1 tsp. Irish moss
1/2 tsp. yeast nutrient
White Labs WLP940 (Mexican Lager) or Wyeast 2247 (European Lager) yeast (4 qt./4L starter)
7/8 cup (175 g) dextrose (if priming)

Step by Step
In a large kitchen pot, mix corn grits and 5 oz. (141 g) of the 6-row malt with 3.3 qts. (3.1 L) of 159 °F (71 °C) water to make a cereal mash. Hold cereal mash at 148 °F (64 °C) for 15 minutes. While cereal mash is resting, pour the rest of the grains into your brew kettle and mash in to 140 °F (60 °C). Use about 1.66 gallons (6.3 L) of water for an initially thick mash. Heat the cereal mash to a boil, stirring constantly, and boil for 30 minutes. After boiling the cereal mash, add it to the main mash and adjust temperature with water to 152 °F (67 °C). This should bring your mash thickness into the normal range. Mash for 45 minutes, then heat mash to 165 °F (74 °C). Stir frequently, and expect the temperature to keep climbing a bit after you shut off the heat. (Any temperature under 170 °F/77 °C is fine). Recirculate until wort is clear, then collect about 5 gallons (19 L) of wort, sparging with water sufficiently hot to keep grain bed between 165–170 °F (74–77 °C). Add 1.5 gallons (6 L) of water and boil wort for 90 minutes, adding bittering hops for final 60 minutes. Add yeast nutrient and Irish moss with 15 minutes left in the boil. Cool wort quickly to 54–65 °F (12–18 °C), aerate well and pitch yeast sediment from yeast starter. Ferment at 54 °F (12 °C) for 10–12 days, then let temperature raise to 60 °F (16 °C) for a diacetyl rest. This should take about 2 days, but taste beer before cooling. Rack beer to secondary fermenter and cool beer to 32–40 °F (0–4 °C). Lager for 30–45 days.

Partial mash option: Substitute the 6-row pale malt, Vienna malt, and corn grits in the all-grain recipe with 2.8 lbs. (1.3 kg) Briess light liquid malt extract, 1.9 lbs. (0.86 kg) brewer’s corn syrup, 0.25 lb. (0.11 kg) 6-row pale malt, and 1 lb. (0.45 kg) Munich malt (10 °L). Heat 1.75 gallons (6.6 L) of water in your brewpot and 3 quarts (2.8 L) of steeping water in a separate 6–8 qt. (6–8 L) pot. Place crushed grains in a steeping bag. When steeping water reaches 169 °F (76 °C), turn off heat and begin steeping grains. The temperature of the “steep” should drop to around 158 °F (70 °C). When the temperature of the steeping water falls to 148 °F (64 °C), remove grain bag from steeping water. Do not rinse grains with water or squeeze bag. Add “grain tea” from the steeping pot to your brewpot and heat to a boil. Once boiling, shut off heat and stir in malt extract. Boil for 60 minutes, adding hops once initial foaming subsides. Add corn syrup for the last 15 minutes of boil, stirring well to avoid scorching. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Chris Colby
Issue: July-August 2004

Author:

Norvaan

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 83

Mash Thickness: 3

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: 11/16/2020 4:01 AM

Notes:

Author:

The Green Man

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Bottling bucket

Priming Amount: 60g

Creation Date: 8/9/2017 7:59 AM

Notes:

Author:

Roget

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 87

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2017 7:42 PM

Notes: Total Mash Water 41.5 - 42L
Start Boil 37.850L
End Boil 34.500L

End Boil OG 1.044
FG 1.010
2 Packs Lager Yeast
Ferment @12C
Cold Crash 2-3C 3 days
20L @ 1.9CO2 86.5g dextrose
9L @ 1.85CO2 37g dextrose

Author:

Brew Camp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2017 7:13 PM

Notes: 1. Take yeast out and allow to reach room temperature (unless Imperial)
2. In your kettle, heat 3 gallons of water to 155 F
3. Fill your steeping bag with your specialty grains and knot at the very top
4. When the water reaches 155 F, turn off heat and steep the grains for 30 minutes
5. Remove the steeping bag, squeeze out excess liquid and discard.
6. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
7. Bring your wort to a boil
8. When the wort is at full boil, add .75oz Centennial hops to the boil and start a 60 minute timer
9. After 45 minutes, with 15 minutes remaining, add .5 oz Cascade hops and .25 oz Centennial to the boil and 1 tsp Irish Moss
10. Continue boiling for the remaining 15 minutes. Add .5 oz Cascade and turn off heat.
11. Cool wort by placing kettle in an ice bath in your sink.
12. When it reaches about room temperature, rack your wort into your fermentation vessel.
13. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
14. Use your hydrometer to find your original gravity and record
15. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
16. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
17. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
18. Fill bottles and cap.
19. Store bottles at room temperature for 14 days.
20. Refrigerate overnight
21. Enjoy!!!

Author:

pi7kipu

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2013 1:35 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 75

Mash Thickness: 3

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: 4/2/2016 7:22 PM

Notes:

Author:

MFergBrew

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/26/2016 3:21 AM

Notes:

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 8.9

Efficiency: 80

Mash Thickness: 1.75

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: 2/5/2016 3:30 AM

Notes: Brewed at GFI. Fermented in glass carboy. Saved spiesh for keg carbing. No starter-- pitched four 34/70's.

Hochkurz Double Decoction Mash. Decocted portion rested at 165 x 5 mins and boiled 20 mins. D1-Thick. D2-Thin

Very good, but finished a bit sweet. Lower the second sacc rest temp next time!

Author:

SM

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 7.5

Efficiency: 75

Mash Thickness: 4.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 6:42 PM

Notes:

Author:

Pete Greenwood

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 4:17 AM

Notes:

Author:

henrik.h.karlsen@gmail.com

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 3:14 PM

Notes:

Author:

coffbr01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 6/4/2015 2:44 PM

Notes:

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 5

Boil Gravity: 1.167

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2014 5:34 PM

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!