Homebrew Beer Recipes | Page 1520 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.132

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: 3/9/2015 12:41 PM

Notes:

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 6:21 PM

Notes: Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.
The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.

Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed.

Author:

Lain

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 8:07 AM

Notes:

Author:

board23

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: White Table Sugar

Priming Amount: 5 Oz

Creation Date: 9/27/2015 5:19 AM

Notes: Final Gravity at Bottling:

CO2: 2.3 CO2, 5 oz of Table Sugar

Author:

Aussie.Dave

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2020 8:37 PM

Notes: A version of this, but using available local ingredients: https://www.homebrewersassociation.org/homebrew-recipe/fullers-esb-clone/

Author:

Brewer406

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 10/3/2012 3:38 AM

Notes: 9-8-2012 to 9-15-2012Primary Fermentation for 1 week
9-15-2012 to 9-22-2012 Secondary
9-22-2012 moved to Keg. Chilled to 40 degrees and put 30lbs CO2 shook for 45 minutes. Tested carbonation but not sufficient. Put in fridge with 40lbs CO2 and left for 24 hours. Carbonation was perfect. End of beer was week in alc. believe I should have left on primary and also secondary longer.

Author:

TurnDom4what

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2019 4:41 PM

Notes:

Author:

SSLiquifire440

Boil Size: 2.25 Gallons

Boil Time: 45

Boil Gravity: 1.131

Efficiency: 45

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: 2/14/2019 6:15 PM

Notes: This started out as a clone of Boddington's Pub ale. The current iteration is a bit stronger because I goofed and didnt put enough water in the fermentor. In the past I have done this as a 5.25 - 5.5gal batch and its better that way.

Author:

hop_on_the_good_foot

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 66

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: 10/18/2018 6:14 AM

Notes:

Author:

fzbjoe

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

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: 2/15/2017 1:19 PM

Notes: Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is another acid ale.

Step by Step:

Step mash with a rest at 122 °F (55 °C) for 20 minutes, a rest at 145 °F (63 °C) for 40 minutes and a saccrification rest at 162 °F (72 °C) for 40 minutes. Sparge with 168 °F (76 °C) water for an hour. Boil wort for 90 minutes, adding hops for final 60 minutes of boil.

Pitch the yeast and bacteria pack straight into the cooled wort (no starter). Ferment in a plastic bucket for 27 days at 70 °F (21 °C), then transfer to another plastic bucket and condition beer at 70 °F (21 °C) for 5.5 months. Keg beer.

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 2:29 PM

Notes:

Author:

isaacsmith08

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 1:42 AM

Notes:

Author:

JohnnyAH

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 10:43 AM

Notes: Brewed 25/09/2015
Tested 5/02/2016:
Gravity @ 1.010
PH @ 4.40
Hay, citrus, sherbert, orange peel, peach, manure, slick mouthfeel, farmyard, pencil shavings (and no sewage).
Added dregs from Cantillon 100% Lambic bio.

Tested 18.06.2016
Gravity @ 1.006
PH @ 3.1
Bottled 4.5L in half size champagne bottled priming with table sugar to 2.0 vols.
4.5L into a Demijon on 500g of dried goji berries. Rehydrated/sanitized berries for 5 minutes in boiling water.
3.6L into a Demijon with 900ml of Merlot grape juice which had a OG of 1.065

Bottled 9.10.16: Goji Lambic FG 1.015 PH 3.56 Bottled with champagne yeast and 2.5 Vols C02
Merlot FG 1.005 PH 3.3 Bottled with champagne yeast and 2.5 vols C02

Author:

Paulbunyen

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 3:18 AM

Notes:

Author:

Neoscot

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 2:55 AM

Notes:

Author:

seanw722

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 5/3/2015 8:32 PM

Notes:

Author:

Gary F

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 3:10 AM

Notes:

Author:

BenMyton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 5:07 AM

Notes: Bridging the gap between the classic American Pale Ale
and West Coast IPA, Kama Citra is a deliciously decadent
session ale bursting with provocative flavors. Kama
Citra’s enticing and inviting appearance will open one’s
mind to prolonged sessions of sensual sipping pleasure.
Pouring a tantalizing golden-amber, the seductive
hop aroma gently gives way to a sturdy, yet flexible
malt backbone with a delicate touch of silky caramel that
supports the highly suggestive combination of juicy tropical
and citrus hop flavor that follows, leading to a satisfying
finish. With an O.G. of 1.050 there’s no need to deny
yourself what you know your heart truly desires: more
and more of this undeniably irresistible libation. Indulge
your wild side and experience the Kama Citra.

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2014 10:24 PM

Notes: Start with 2.5g water.

Put steeping grains into a muslin bag, tie it off, and put in the water as it heats up.

Steep grains until 165F, then after you reach 170F or above, dunk grain bag and let it drain into kettle. Discard grains.

Heat to 190F, remove from heat, and add Light and Munich LME.

Heat to boiling, and follow hops schedule.

At 15 minutes, add Dark DME and return to boiling.

Whirlfloc is optional...but I use it in about every brew I make except stouts.