Homebrew Beer Recipes | Page 156 | Browse 325,000+ at Brewer's Friend

Author:

Boise_Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2014 8:10 PM

Notes: Actual: O.G. 1.062, F.G. 1.014, ABV: 6.3%

Standard Nut Brown, essentially a Newcastle clone with a higher ABV.

Author:

Neeb

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2017 10:14 PM

Notes: Use Whitelabs WLP007 for drier-flavoured version.

Author:

Dustin Craft

Boil Size: 6.31025 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: 3/3/2011 5:02 PM

Notes: Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F.

Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days.
Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

Author:

RaoulDuke

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 6:08 AM

Notes:

Author:

Mellenoma

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 6/29/2017 12:33 AM

Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2016 2:49 PM

Notes:

Author:

beadle

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 62

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: 11/30/2015 4:25 PM

Notes:

Author:

Trent212

Boil Size: 6 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: corn sugar

Priming Amount: .75 cup

Creation Date: 5/26/2012 7:02 PM

Notes: Steep grains 30 min.
Add extract, gypsum and honey. Boil.
Add Northern hops, 0 min.
Add Willamette at 45 min.
Add Moss at 55 min.

Cool to 75F, take reading.
Pitch yeast. 7-10 days.
Transfer, 7-10 days.
Bottle, age 1-2 weeks.

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 8:22 PM

Notes:

Author:

Brew by Andre

Boil Size: 163 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 92

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 8:08 AM

Notes: Mesk/kok:
Ta av ca 15 liter klarnet vørter og kok dette ned til ca 3 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne sirupen litt ut. Tilsett alt i kok.

Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)

Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer

Author:

WooTeck

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 9:01 AM

Notes:

Author:

GlassHalfFull

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2013 9:17 PM

Notes:

Author:

Luke Smith

Boil Size: 3.84 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: 1.4

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: 4/28/2015 12:33 AM

Notes:

Author:

Josiah

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

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: 2/28/2013 11:09 PM

Notes: 3rd place in category in 20th Annual Peach State Brew Off

Author:

Brian Hankins

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.35

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: 2/22/2012 7:46 PM

Notes:

Author:

Boil Size: 28.3 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 8:28 PM

Notes:

Author:

Rob2010SS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 11/16/2017 10:44 PM

Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).

After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.

After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired.

Author:

d347h

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 11:56 PM

Notes:

Author:

Tunfæsk

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 83.7

Mash Thickness: 4.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 5:43 PM

Notes: WASH GUIDELINES

Til den størrelse brygg, bruker vi 20L kokende vann å skylle etter mesking.

FRISK BITTERHET

Begynn å smaksprøving gjerne 2 uker etter tapping over til flaske. Den sitrus smaken er mest tydelig i tidlig fasen. Den utgave av NYKIPA - Lys IPA som vant NM (Nykirkes Mesterskap) i hjemmebrygging hadde vært på flaske i et drøy 3 uker. Humle aroma forsvinner betydelig etter langtids lagring.

OVERFØRING til BORREBRYGG VARER

German - Vienna = Wiener malt W 6-9
German - Pale Ale = Pale Ale malt W 5,5-7,5