Homebrew Beer Recipes | Page 1541 | Browse 325,000+ at Brewer's Friend

Author:

Sabeltann

Boil Size: 48.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2016 2:35 PM

Notes: 2-3 pakka 34-70 + S-04 (kanskje)

Author:

JustMe

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/30/2021 4:19 PM

Notes:

Author:

asdf29

Boil Size: 5 Litres

Boil Time: N/A

Boil Gravity: 1.188

Efficiency: 80

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: 1/22/2021 10:54 AM

Notes:

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 3/17/2020 1:45 AM

Notes:

Author:

AdamCrum

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 4.6 oz

Creation Date: 11/9/2019 4:21 PM

Notes: Summer isn't just a season, it's a state of mind and nothing invokes thoughts of enjoying a cool breeze on a sunny day like fresh squezed lemonade. That's why we've created this easy to brew and easily crushable IPA packed with hops that have lemon and citrus character, tastes, and aromas. Flip-flops not required to enjoy.

Author:

CantSleepClownsWillEatMe

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BelgianCandySugar

Priming Amount: 11.3 oz

Creation Date: 8/29/2019 7:35 PM

Notes: Add to secondary fermentor:
1/2 inch vanilla bean
1/4 tsp thyme
1/4 oz bitter belgian orange peel

When complete (6 weeks)
Dose with same yeast and spices 3 days, then keg/bottle.
Prime with:
1/2 cup corn sugar
1/3 cup belgian clear candi sugar
Prime for 6 weeks at 70’

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2019 9:43 PM

Notes:

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 82

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: 7/2/2018 1:45 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 59.3 ° F

Priming Method: Extra light DME

Priming Amount: 8 oz

Creation Date: 1/8/2017 12:55 AM

Notes: started pulling out supplies at 6:25 AM started water hating at 6:34 AM.
the grain soak was kept at 155 degrees much better than other batches. 6:54 AM added the gypsum and the grain. cycled the stove between off and 2 to maintain 155 degrees. split a 6 lb MO LME and set the 3 lb. in the sink to thin. some water got in it. hope the chlorine doesn't affect the taste too much. heat on high for 5 minutes after adding malt then 4.5 for 9 minutes then 5 for 6 minutes then 4.5 for 20 minutes. put the yeast in at 11:20 AM flameout at 8:54AM. put the primary fermentor in a 14 degree garage prior to putting the yeast in. put into secondary fermentor on 1/21/17 accidently put an oz or so of LME in when I put it in the secondary. bottled on 2/4 one 750 ml, one 22 oz 44 12 oz bottles.
heated up 1 pint of h2o then added DME. let cool. last bottle has dregs so DO NOT give out. Fermented 59.3 conditioned 59.1 4 weeks

Author:

TwoBrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 8:30 PM

Notes:

Author:

bizoneil1

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.237

Efficiency: 100

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: 10/13/2016 8:06 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 10/4/2016 10:40 AM

Notes:

Author:

Bklyn

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Forced Carb in Keg

Priming Amount: N/A

Creation Date: 9/18/2016 12:57 PM

Notes: Started from http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

I was unable to find unsweetened Cacao nibs anywhere, even Whole Foods, so switched up to the same amount of unsweetened cocoa powder.

Used Peet's Coffee Major Dickason's Blend for flameout addition.

Pitched one packet of fresh US-05 plus a 1.6L starter made the prior day from US-05 slurry taken from batch 16-03?

Author:

japa2121

Boil Size: 9.63 Gallons

Boil Time: 50

Boil Gravity: 1.08

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 7.6 oz

Creation Date: 9/16/2016 1:26 AM

Notes: Goal 1.096 og, 1.015 fg, ibu 30, srm 31, abv 11.6

Preheat mash on Fri jun 12, mash in at 1.25 qt/lb yield 9.63 gallons,
Next day short boil to 9 gallons, pitched at 86 degrees and
Put in water bath, took down to 72 by end of day. Left for 4 days at 72, pulled out to room temp in cold room at 70-72, on June 22 put heat belt on
July 5 tested at 1.015-16 fg

Author:

BelgianLoner

Boil Size: 17.5 Litres

Boil Time: 15

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 8:46 AM

Notes: transferred to oak barrel after fermentation for extensive ageing and subsequent blending.

Inoculated barrel with: Beersel Brett, Brussels Brett, Amalgamaion,

Author:

Boil Size: 2.7 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 4:49 PM

Notes:

Author:

VT_jlee

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2015 12:32 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 71

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 7:55 PM

Notes:

Author:

oracleoftruth

Boil Size: 94 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 3:04 PM

Notes:

Author:

Ombank

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 3.75-4.25oz

Creation Date: 11/30/2018 11:43 PM

Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment.

BREWING PROCESS
1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard.

2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat.

3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring.

4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F.

5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores.

IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe.

6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F.

7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast.

8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket.

9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated.

Congrats! You've brewed a sour beer!