Homebrew Beer Recipes | Page 1628 | Browse 325,000+ at Brewer's Friend

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 5 oz.

Creation Date: 1/19/2015 5:47 PM

Notes:

Author:

nshader22

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 72

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: 2/17/2015 4:34 PM

Notes:

Author:

GreystoneHB

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

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: 5/4/2015 3:51 PM

Notes:

Author:

mwpearce

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: DFE

Priming Amount: .75C

Creation Date: 4/3/2016 7:48 PM

Notes:

Author:

Mulamanca

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 55

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: 5/29/2016 2:29 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 4:41 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 63.5

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: 0.86 bar

Creation Date: 4/30/2021 12:20 PM

Notes: Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
- US-05 (2x yeast packs dry pitched)
OG: 1079 (Refract.) 10 (Tilt)
21/5/23: SG: 1020
25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
28/5/23: Cold crashed to 1 C.
29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
30/5/23: Kegged and carbed.

Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
- Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
- US-05 (2x yeast packs dry pitched)
OG: 1082 (Refract.) 10 (Tilt)
Volume at boil was 27 rather than expected 28 L.
Dark grains not cold steeped for this batch, added late to the mash instead.
2/8/21 - SG: 1079
6/8/21 - SG: 1024
7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
15/8/21 - Added 100g of whole coffee beans, Evolve house blend
22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.

Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- US-05 (2x yeast packs dry pitched)
OG: 1076 (Refract.) 1074 (Tilt)
Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
Substitutes:
Gladfield Ale used but Gladfield American Ale listed
Best Malz Caramel Munich 3
7/5/21 - SG: 1025
9/5/21 - SG: 1018
12/5/21 - SG: 1015
13/5/21 - SG: 1015
14/5/21 - SG: 1014
16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
20/5/21 - Cold crashed to 1 C.
21/5/21 - Fined with1/2 tsp gelatin 150ml water.
24/6/21 - This is delicious, make this again.

Author:

wesiht

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 3:52 PM

Notes:

Author:

Chris Parsons

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 4:45 PM

Notes:

Author:

Williamchjacobs

Boil Size: 11.4 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: -34.5 g

Creation Date: 3/25/2023 6:52 PM

Notes: Instructions
Before you begin, sanitize all of your brewing equipment.
Mix the water, brown sugar, and spruce tips in a large pot. Cut and squeeze the lemon into the pot. Bring to a boil and let it boil for 30 minutes.

Place the pot into a pan of ice water until the wort has cooled to room temperature, about 70°F (21°C).
Strain the wort into a one gallon jug, leaving 2-3 inches of head space at the top, then add the yeast. Cap the jug with a lid and give it a few shakes to combine and aerate.
Put a bit of water in the airlock to the line, then position it on the jug. Let the spruce beer ferment for at least 2-3 weeks, until the bubbles in the jug have slowed significantly but not completely.
Bottle the beer using the bottling instructions on this page. Let the bottles sit for 3-4 weeks before drinking. Serve cold!

Author:

IgorP

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2014 6:19 PM

Notes:

Author:

Vheissu

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2023 11:31 PM

Notes: My first attempt at a low-alcohol/non-alcoholic beer. Kept the ABV at 0.5%. Depending on efficiency, it could be even lower or slightly higher.

Author:

Nickas14

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 163.9 g

Creation Date: 8/12/2022 10:03 AM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 40 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2018 2:59 AM

Notes: Recipe from BYO article - https://byo.com/article/czech-pilsner-and-belgian-dubbel-style-calendar/

Adjusted to match BJCP style guidelines

Author:

Stouter

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 65

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: 3/31/2017 9:02 AM

Notes:

Author:

flexmurphy

Boil Size: 11.3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2016 12:37 AM

Notes: Flaked wheat in recipe is actually flaked spelt.

Split batch - half a Pilsner with Wyeast Budvar Lager, half with Omega Labs C2C Farmhouse (with Brett).

Saison half will get 1/2 lb cane sugar in the fermenter to dry it out.

Saison half is a blend, so it will get pitched straight into the fermenter from the smack pack.

Pilsner half will go into the fermentation fridge overnight to get down to pitching temperatures, while the starter reaches high krausen.

Author:

tommyk421

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 1:44 AM

Notes:

Author:

Brewbegoodtome

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 11:28 AM

Notes:

Author:

BenchBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 65

Mash Thickness: 1.4

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: 8/10/2015 6:36 PM

Notes: Used brewing classic styles and BYO Meaningful Mild to produce this recipe. Also tailored to my own equipment (i.e. hopback). Then followed up with Designing Great Beers to tweak the malt bill
Wyeast 1203 Burton IPA blend used. Should have similar attenuation and temp range as 1318