Homebrew Beer Recipes | Page 1565 | Browse 310,000+ at Brewer's Friend

Author:

Joe's Famous Homebrew.

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2017 10:36 PM

Notes: 1/31/22: Rack out half to carboy. Add 1oz cluster hops to 2.5 gals in primary.

Debate kegging or bottling all or part of each half-batch....

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

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: 12/16/2016 6:38 AM

Notes:

Author:

Brobot

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2013 5:33 PM

Notes:

Author:

Snail.iter

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.002

Efficiency: 65

Mash Thickness: 2

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 9:43 PM

Notes:

Author:

Brew&Bottle

Boil Size: 72 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

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: 11/4/2021 3:20 PM

Notes:

Author:

Zeletochoy

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2019 2:24 PM

Notes: Fermented with sourdough starter

Author:

VanillaMoose

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2018 10:01 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.45

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: 6/17/2017 5:23 PM

Notes:

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 10.3

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 5:55 PM

Notes: Alterations to this recipe V2

-yeast changed to dry yeast
-removed invert sugar and added molasses in place
-lowered base malt by .5 lb
-Marris Otter went up 1 lb
-Crystal 40 replaced Crystal 60 at .4 lbs.
-4 oz molasses changed to 4 oz brown sugar

______________________Notes from first version_____
page 109 from "the Homebrewers Guide to Vintage Beer"

Recipe Alterations:
The crystal 60 was crystal 40

Added one more pound of base malt

Tasting Notes:
A very copper beer in color. Light hops taste and a reasonable malt character. This beer is easy drinking and refreshing. The Whitbread yeast is the star in this beer.

Author:

vitekprouza

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2016 2:54 PM

Notes:

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 72

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 1:55 AM

Notes: Version 2 -

-Beaucoup moins de vienna (passé de 30% èa 6%)
-changé le sucre de cane pour du candi
-Monté la température de mash de 66 a 68
-Changé la levure Belle saison pour de la Wyeast Abbey ale
-Enlevé le houblon Tettnanger, changer pour Sterling, nugget et citra
-ajouter des minéraux, je crois que le ph original était trop haut

Une toute nouvelle bière!
------------------------------------------------------------------------------
Belgian ale de soif pour Noel. Douce, bien claire, sèche mais avec du corps quand meme et un nez juste assez floral. J'ai le gout d'essayer un nouveau houblon noble pour l'occasion. J'ai mis Belle saison a titre de référence. Mais je crois qu'une bonne atténuation est importante pour y ajouter l'aspect "souafe". De plus, on sait que la belle saison travaille vite, donc ça serait assurément prêt pour les fêtes.

------------

Og 1.037
650g au lieu de 500 cane sugar pour atteindre OG

FG belle saison 1.002 Dry hop 2.5oz 1.5 jours Tettnanger 4.6%
FG Saison III 1.003 Dry hop 3oz 1.5 jours Mosaic 4.5%

Author:

Dawg

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2016 5:45 AM

Notes:

Author:

jturnage40

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 8:59 PM

Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.

JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 4/21/2016 5:01 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:

Steve Gardner

Boil Size: 14.8 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 10:35 AM

Notes:

Author:

Allan

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 11:29 PM

Notes:

Author:

ole german

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: destrose

Priming Amount: 3/4 cup

Creation Date: 8/28/2015 9:00 PM

Notes: Add 1 teaspoon of Irish Moss at 15 minutes. Add 1 and 1/2 tsp of pure vanilla to primary.

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 7:49 AM

Notes: Steeping grains were sour-mashed and boiled instead of steeped.

Author:

Tutchek

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 11.7

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2014 11:47 AM

Notes: