Homebrew Beer Recipes | Page 1590 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.75

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: 3/6/2023 12:39 PM

Notes:

Author:

ToxicBrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 62.5

Mash Thickness: 1.5

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: 2/13/2015 5:24 PM

Notes:

Author:

MacDaddyMike

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 1:58 PM

Notes: Using yeast from Pliny the Toddler recipe.

Ferment for

Author:

BrewingBaar

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 8/4/2015 5:19 PM

Notes: Brewed twice

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 77

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: 12/3/2015 4:01 PM

Notes:

Author:

Maltose Falcons

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.104

Efficiency: 70

Mash Thickness: 1.5

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: 8/31/2021 2:01 AM

Notes: I sourced a 60# pail from Olive Hill Company down in Fallbrook. James Frazer is the beekeeper. Contact him at 760-304-2061 or at olivehillcompany@yahoo.com. We found their booth at the Vista farmer's market.

Mashing Instructions:
Bring 2-1/2 gallons of Glendale's finest carbon-filtered tap water to a boil in a 5 gallon pot. Cut the flame. Add one WhirlFloc tablet, 1/2 tsp. of grape tannin and one vial of the Super Yeast food from John's shop. Stir in 18 lb of honey (that's 6 quarts). Stir well. Stir some more. Be careful. That's now nearly 4 gallons in a 5 gallon pot.

Extra Ingredients:
One three pound can of the red raspberry puree from John's shop.

Three 10 oz. packages of frozen mixed berries (strawberry, blueberry and blackberry) from Whole Foods.

Pour the raspberry puree and the now thawed mixed berries into the bottom of the cleaned and sanitized fermenter. Cover with 1 gallon of cold tap water. My primary fermenter for this batch is a 10 gal. white plastic food grade bucket with a lid. The lid doesn't have to fit tightly; it just has to keep insects and critters out while allowing CO2 to escape.

Yeast:
Two 5 gram packages of Red Star dried wine yeast, Cote des Blancs.

I prepared a yeast starter the day before and left 750 ml of starter solution going on my stir plate until ready to pitch on brew day.

Special Instructions / Notes:
Pour the honey/water mixture over the berries already in the fermenter. Top with enough cold tap water to reach 6 gallons. Because it was at 120F, I used an immersion chiller to get it down to about 80F. That's the limit with the temperature of the local tap water these days. Stir some more. Took a reading with my refractometer: 23.2 brix. Pitched the yeast slurry and oxygenated for 2 minutes. It was actively fermenting the next morning when I punched down the must cap and oxygenated for another minute. Fermentation is taking place in warm ambient temperature in my garage. I plan to leave it in primary for about two weeks and then rack out from under the must into a glass carboy to continue fermenting for as long as it takes, racking occasionally. Let's hope I can bring a sample to taste at next year's mead tasting event at the shop.

Author:

Initiative Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2016 11:14 PM

Notes: •Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible.
•Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

Author:

Tapir Brew

Boil Size: 1800 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 70

Mash Thickness: 1.5

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: 8/11/2021 1:40 PM

Notes:

Author:

Peter M. Tacconelli

Boil Size: 12.5 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: 6/11/2011 6:02 AM

Notes: First ten gallon batch. First use of sanke keg for fermentation. came out real well, can't wait to drink it!

Author:

ABD

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2018 2:44 AM

Notes:

Author:

Barney BlueCAP

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2018 6:13 PM

Notes: -Yeast Starter/Stir Plate 1.3L, 134g light DME, White Labs Saccharomyces Bruxellensis Trois WLP644 262 billion cells needed, 270 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary

Only mildly bitter, the hop charges in this recipe
create a blast of in-your-face flavors ranging from ripe mango, orchard fruits, melon, lime and passion fruit to subtle
pine and floral notes. Fruit Bazooka is perfectly hazy thanks to the use of flaked oats, wheat malt, massive dry hopping, and a relatively non-flocculant yeast strain.

Author:

Ice

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 103.6 g

Creation Date: 5/4/2019 3:18 AM

Notes: Quest Labs: QL-A009 London Ale Liquid Yeast : Hazy Style

Author:

ybor_knight

Boil Size: 7.46 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 62

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: 4.6 oz / .66 C

Creation Date: 4/16/2021 9:46 AM

Notes:

Author:

KjellOye

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 11:46 AM

Notes:

Author:

Obscure

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/26/2022 1:35 PM

Notes:

Author:

PibeCantina;

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 292.5 g

Creation Date: 6/29/2021 3:35 AM

Notes:

Author:

StewartH

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 60

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: 1/22/2017 7:49 PM

Notes: Mild is a style on the brink of extinction in England, but its popularity is slowly growing with a subset of amateur brewers who desire a beer with lots of rich flavors and a low level of alcohol. The majority of the flavor and aroma in mild comes from the yeast and the malts. Mild has very little in the way of hop flavor or aroma, and hop bitterness should be just enough to balance the bulk of the malt sweetness. It is most often dark in color, from copper to very dark brown, but there are pale versions, too. The pale version focuses on the biscuity, toasty malt notes, while darker milds may have caramel, chocolate, coffee, licorice, raisin, and other flavors. I have even come across a mild in England with a firm tobacco note, which was actually a pleasant part of the overall beer. There is such a huge range of flavors in mild that it allows for a great deal of creativity. Being a low-gravity, low-alcohol beer, brewing a great example requires enough dextrins and other residual sugars to keep it from seeming thin. Using a relatively high percentage of specialty malts and a good base of English pale ale malt helps create a nice, broad malt backbone and plenty of malt character. Keep the hops simple, with just a bittering addition. Ferment with an English yeast that provides character but attenuates lower to help keep the beer from seeming thin. Also, serve it warmer and with restrained carbonation. The warmer serving temperature allows the character to come out, and the restrained carbonation prevents that harsh biting feel when a low-gravity beer has
too much carbon dioxide.

Use 5 grams of properly rehydrated dry yeast, 1 liquid yeast package, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55° F (11 to 13° C).

Author:

facrespo

Boil Size: 405 Litres

Boil Time: 80

Boil Gravity: 1.04

Efficiency: 85

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: 1/2/2016 9:14 PM

Notes:

Author:

averi_brewing

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 3:14 PM

Notes:

Author:

Pascal Riendeau (Paco)

Boil Size: 14.194 Litres

Boil Time: 60

Boil Gravity: N/A

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: 4/2/2011 5:13 PM

Notes: Mash @ 155°F
S-04 - Slurry from Pool Ale
Fermentation @~15°C, lag time ~12 hours
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