Homebrew Beer Recipes | Page 16 | Browse 305,000+ at Brewer's Friend

Author:

taylor.foreman19

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/20/2015 6:13 PM

Notes:

Author:

Brews Brother

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 8:00 PM

Notes: Additional: 1 vanilla bean, 4 oz. cacao nibs, 5 oz. medium roast coffee, soaked in vodka for 2 weeks

Author:

Marriedtoahotlibrarian2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 4:39 AM

Notes: Old Faithful.

Author:

Aussie Brewer Blog

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3

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: 9/25/2017 2:36 AM

Notes:

Author:

Gautøl

Boil Size: 59.5 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 12:21 PM

Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf

Author:

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 7:57 AM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 9/26/2013 4:01 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 30,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

mr_bridger

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 7:46 PM

Notes: 2.1kg frozen Raspberries in grain bag into FV after 4 days.

Citra Dry Hop 3 days before packaging / bottling,

14 Days total in FV.

Taken from https://www.youtube.com/watch?v=SPhfto7hGao

All Credit to Adam.

Author:

Tradition Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2017 4:50 AM

Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes.

Vanilla beans were split and scraped.

Author:

Daily_brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 9:43 PM

Notes: For peaches, boil to peel easier and cut into small pieces. Freeze for at least 24 hours. Defrost and puree with a cup of water and add to secondary for a week.

Author:

Jimbo64

Boil Size: 7 Gallons

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: Add in last 5 of boil

Priming Amount: 32 oz

Creation Date: 9/17/2012 6:34 PM

Notes: Boiled 7 gal down to 5. 90 min mash gave me 72% efficiency. Recipe was supposed to have lb of chocolate malt, but couldnt find the lb I have somewhere! Compensated with more black.

Taste Notes: delicious! Roasty, and crisper than intended without the chocolate, but good. Coffee comes through with the black malt.

Breakfast in a bottle ;-)

http://jimsbrews.blogspot.com/

Cheers,

Jim

Author:

HG Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/28/2014 7:56 PM

Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.

After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.

I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.

Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")

Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.

Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.

Author:

dims

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 149 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 4:17 AM

Notes:

Author:

pjcoleman

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4.8 oz / 136 grams

Creation Date: 5/28/2012 4:18 PM

Notes: THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME

MASH
1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water)
normal calculation is to take desired mash temp, add the grain weight, add 5 degrees.
152 +8.50 +5 =165.5 degree strike temp

BOIL
Consider adding ABV booster
Crystal Hop substitutions: Hallertauer or Liberty

DUNK SPARGE
Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume.

PRIMARY
14 Days at 68 Degrees

SECONDARY
Secondary w/ Gelatin Finings
• boil 2/3 cup water to sterilize
• wait until temp reaches 150°
• stir in 1 tsp gelatin until dissolved
• let sit for 10-15 mins to "bloom"
• do not let it cool below 120°
• dump in secondary
• rack beer into secondary on top of gelatin
• let sit 24 hours at 68°
• drop temp to as close to 40° as possible for 2-3 days
• transfer to bucket and bottle

BOTTLE & CARBONATE
2 weeks

TOTAL TIME
5 weeks

Author:

JonyMac

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2013 4:36 PM

Notes: - Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Soton

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2015 2:45 PM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 3:20 PM

Notes: This turned out great. Could use a bit more mouthfeel, and maybe more flavoring hops, but overall very tasty. Nice and sessionable. I would have no issues adding another oz (or two) of cascades!
Very happy with this brew.

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 6.097

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2013 9:28 PM

Notes: Brewed using the 20L Braumeister.

Author:

Nobel Savage Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

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: 6/29/2017 1:13 PM

Notes: Brewing Notes
Mash grains at 152 for 60min, sparge at 168. Add dextrose at end boil. Chill wort to 65 and fement for 4 days, then allow temp. to rise to 68 degrees and ferment to completion. Dry hop for 3-5 days then rack and package.

I'm guessing you start wiyh RO water and add the 1 gram of Calcuim Chloride and 1 gram Calcim Sulfate per gallon.

Yeast note: Chinco ale yeast( American or California ale yeast) 2L starter

My notes, I'd probably use London Ale III 1318 or a NorthEastern type of yeast.
HOP NOTES
He's saying use 6 oz of Citra at end boil and do a 20 min hop whirlpool, that would make this a lot higher than the IBU's showing

Author:

Mellenoma

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: Corn Sugar

Priming Amount: 136 grams

Creation Date: 6/29/2017 1:14 AM

Notes: Total Grain Lbs: 14.36
Total Water Qts: 14.51 - Before Additional Infusions
Total Water Gal: 3.63 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse Name Time Time Temp Temp Type Temp Amount Ratio
-------------------------------------------------------------------
Protein 1 30 123 123 Infuse 133 14.51 1.01
Sacch. 1 60 149 149 Infuse 210 7.41 1.53
Mashouty 1 5 169 169 Infuse 210 12.09 2.37

Total Water Qts: 34.01 - After Additional Infusions
Total Water Gal: 8.50 - After Additional Infusions
Total Mash Volume Gal: 9.65 - After Additional Infusions