Homebrew Beer Recipes | Page 1583 | Browse 300,000+ at Brewer's Friend

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 1:23 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 3:41 AM

Notes: Ingredients
- 1 x Briess CBW Golden Light Extract 1.5L
- 1 x Morgans Wheat Malt Beer Enhancer 1.5 L
- 1 x Gladfield Medium Crystal Malt Cracked 250g
- 60g Amarillo Hops (Pellets)
- 1 x Safale S-04 English Ale Yeast (Fermentis)

Method
- Put 250g Crystal Malt in muslin bag
- Steep Crystal Malt in 2L of water on stove @ 69c for 30 mins
- Take Crystal Malt bag out of water and put in strainer to drain *DO NOT SQUEEZE BAG*
- Sparge bag with 500 mls water @ 69c
- Transfer malt water to large pot
- Top up pot with water to 14L
- Bring pot to the boil
- Once boiling, remove from heat and empty Wheat Malt into pot, very slowly while constantly stiring.
- Return to the heat and boil
- Once boiling, add 10g Amarillo hops and start timer
- Mix every now and then
- At 50 mins add 20g Amarillo hops
- Mix every now and then
- At 60 mins turn off the heat, add 30g Amarillo hops and add Light Malt Extract
- Use an icebath and ice bricks to cool to 20-21c
- Strain and transfer to fermenter
- Top up to 23L
- Add yeast and ferment at 18c

Notes

Author:

Raging_Engie

Boil Size: 0.66 Gallons

Boil Time: 45

Boil Gravity: 1.191

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: 10/16/2017 11:44 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2017 11:10 PM

Notes: Steep all milled grain for 60 mins, keeping it at 160 - 165 degrees
Sparge in 180 degree water
Bring the wort to a boil and add your Goldings.
with 20 mins left, add 1 oz. Cascade
with 2 mins left, add remainder Cascade
strain into fermenter and pitch yeast at room temp.
Once primary fermentation is complete, add 2 oz. Columbus by dry hopping
Bottle after 10 - 14 days

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 2/17/2016 6:42 AM

Notes: 1.062 -> 1.010 == 84%AA & 6.8-7.1% ABV

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 2:56 AM

Notes:

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 9:36 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 45

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.48 bar

Creation Date: 4/3/2022 10:10 PM

Notes: Batch #1 - 5/4/22 (Eff.: 73%, Att.: %, ABV: 5%)
- Mash vol.: 31.5 L, Pre-boil vol.: 29 L, Batch vol.: 23.2 L
OG: 10 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Note: Mash 31L next time
Substitutes:
- Gladfield Dark Crystal (350g) for Caramel 120 (450g)
- Magnum (German) in for Nugget
13/4/22 - SG: 1023 (Tilt, new red one, seems a little high), taste has lots of chocolate with a smooth finish.
14/4/22 - SG: 1023 (Tilt) cold crashed to 10C and added toasted coconut flakes before heading out for 4 nights.
19/4/22 - Kegged and carbed.
12/5/22 - So much chocolate flavour, smooth, could have a touch more body, not much coconut but still freaking delicious. Next time maybe a hint oats and more coconut.

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2017 2:57 PM

Notes: Alternativ gjær: WLP400 / T-58 for Wit-preg.

Author:

robbybro

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 6/30/2017 6:58 AM

Notes: Imperial Yeast F08 Sour Batch Kidz

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 1:35 AM

Notes: Using recultured coopers ale yeast.

Author:

BillsNewAccount

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: 1.336

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 3:13 AM

Notes: 1 lb 2.6 oz orange blossom honey
2 lb 4.5 oz wild flower from Iowa
2 lb wild flower from Door County
2 lb 8 oz wild flower

7 lb 15 oz

starter was roughly 6 oz of misc honey and some DME

made 12/18/16

transferred 1/26/17
sample taste is astounding. No high temps to wipe out floral aroma leaving all of the flavor of the honey behind.
FG on point: 1.001

3/20/17
color darker than anticipated and still has slight haze

8/12/17
haze gone and mead bottled

tasting notes:
The nose is spectacular. Smelling of a bright bouquet of flowers. The taste was drier than anticipated and is similar to a dry white wine. Very happy with the way this turned out but I think a bit of french oak could have given it a bit more depth and balance.

Author:

Murpho

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Natural

Priming Amount: 6g per 750ml

Creation Date: 11/9/2016 11:02 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 1:15 AM

Notes: Plan to rack onto 4-5 lbs of freshly picked blueberries (previously frozen to preserve and partially pasteurized) in secondary fermentation.

May dry hop with an ounce or two of Saaz and/or Sorachi Ace for 2-3 days before moving to a tertiary fermentation for clarity.

Pitched yeast around 19 degrees Celsius and plan to ferment around 50-55 degrees Fahrenheit.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2016 12:16 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 36

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:03 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 1:47 PM

Notes: Add the hops and Irish moss as per the schedule. Add the first coffee and two chocolate varieties at the end of the boil. Allow the beer to cool to 68 ºF (20 ºC). Aerate aggressively transferring to primary. Hold at that temperature until fermentation is complete. Add the remaining coffee and condition for one week, then bottle or keg.

To improve mouthfeel, raising Mash to 158 from 155. Rounded up some fermentable quantities to simplify/add a little more fermentable sugars.

Author:

andete

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

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: 9/20/2015 6:55 AM

Notes: Flaked Barley isof Flaked Wheat.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 7:20 PM

Notes:

Author:

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.174

Efficiency: 75

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: 1/30/2015 7:00 PM

Notes: