Homebrew Beer Recipes | Page 1543 | Browse 315,000+ at Brewer's Friend

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 10:30 PM

Notes:

Author:

Shenfield Shed

Boil Size: 27.71 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.5

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: 12/15/2021 3:39 PM

Notes: Pitch at 27c

Remove yeast after 10 days

Let ferment fo 14 days

Author:

TenaCJed

Boil Size: 6.82 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.2

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: 6/5/2021 12:16 PM

Notes: This is the second brew out of parti-gyle, first one is the lemon lime gose.

Author:

fatoldmonk

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2019 10:37 PM

Notes:

Author:

hundel

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/21/2018 11:32 PM

Notes:

Author:

bowlersp

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 12/25/2017 4:11 AM

Notes:

Author:

MJ05

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 8/12/2017 4:00 PM

Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.

Bottle and leave 21 days at room temp to carbonate.

Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.

Author:

voodoo_donut

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 7:21 PM

Notes: Instead of montmorency cherries listed above,Used tart cherry concentrate, only 4 ounces: came out subtle on the cherry, which was actually ok(better than a cherry bomb)....I am going to rebrew w 6 ounces of concentrate soon....

Actual FG is much lower, w resultant increase in ABV. Saison yeasts tend to be beasts, and the BF calculator may not have taken that into account. My observed FG's have been 1.003, 1.002, 1.002.

Author:

Joshua Peterson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 1/13/2017 11:32 PM

Notes:

Author:

shaunstewart1971@gmail.com

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 76

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: 12/25/2016 12:48 AM

Notes:

Author:

Twin_Butte

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2013 5:44 PM

Notes: Try two different yeasts. American Ale from Union Labs and German Ale yeast.

1–2 weeks primary. 4 weeks cold secondary.

Author:

wolfie7873

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 1:47 PM

Notes: Lots of orange peel, coriander and clove.

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 3:20 AM

Notes: Primary got a bit warm as the season changed, the 04 produced heavy banana esters
Not to my liking but others loved the nuance the banana brought out

Author:

KatyTX_Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 1.36

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: 8/26/2015 2:32 PM

Notes:

Author:

Murphy2012

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

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: 7/24/2015 8:36 PM

Notes:

Author:

Cort House Brew

Boil Size: 13.6 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 2:48 PM

Notes: Add black prinz at mash out

Author:

Josh Howard

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/23/2011 12:04 PM

Notes:

Author:

Vicarious Cynic

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 10/6/2014 1:17 AM

Notes: Jason's birthday
Good brew - started at 9:45 - finished at 4:30

Mash water 172
Finish mash 154

Irish moss (2tsp) and yeast nutrient (1tsp)

Accompanied by full sail helles lager, stone 18 anniversary,
Fishing with hallet.

Author:

testingapril

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2014 2:27 AM

Notes:

Author:

Skeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 7:17 PM

Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.