Homebrew Beer Recipes | Page 169 | Browse 325,000+ at Brewer's Friend

Author:

Hanuman

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 8:17 AM

Notes:

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 5.747

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2015 6:46 PM

Notes: Brewed using the 20L Braumeister.

Author:

Ostrander

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Corn Sugar (Dextrose)

Priming Amount: 3/4 cup

Creation Date: 9/28/2012 11:04 PM

Notes:

Author:

Cameron

Boil Size: 13.33 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2015 7:30 PM

Notes: I call this one Spazierstock, which means "Walking Cane" in German. It's really called Cane & Ebel. It's a hopped up red rye ale that uses 2 lb of thai palm sugar right at the 1st part of the boil. The recipe comes from different forum posts that showed info right from the Two Brothers Brewery. It's an awesome brew. Make sure you mash it around 154 as to not make it too dry.

15.44 gallons of RO Water
Gypsum 14.09 g
Calcium Chloride 7.05 g

Author:

Dixon's Beer & Ale

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 7/4/2016 9:43 PM

Notes: 4oz Nibs in Secondary for two weeks

Author:

Gatineau Brewer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/20/2015 3:45 PM

Notes:

Author:

Poolside Homebrewers

Boil Size: 51.9 Litres

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: 3/8/2012 6:38 AM

Notes: Step mashed to give alpha and beta amylase their own comfort ranges. May reduce final maltiness of beer. First real experiment in water chemistry. May experience higher efficiencies. Know your source water chemistry before adding any brewing salts. Very soft water in this local.Add honey at flame-out.

WARNING: Brewing this beer has been known to start fights with spouse when she asks "what ya makin'or "what you drinkin' "!

Note: The use of Fuggles hops would be more close to style for this type of beer. I used cascade, but not next time. If you have a choice use the hop that reflects the style.Goldings and Bullion hops also fill the bill.

Author:

Mario_cannon

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2013 7:48 AM

Notes:

Author:

csu007

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: .75lbs

Creation Date: 4/21/2012 1:04 AM

Notes: very good, banana/clove forward, well balanced with malts and hops and traditional Belgium flavors

Author:

richard_mcateer

Boil Size: 51 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2015 9:49 PM

Notes: First try at a 10 gallon batch, so likely won't hit my numbers.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 51

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 4:36 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2014 4:53 PM

Notes: Mix all hops together, and hop continuously for 90min** (see note below)
Mash at 149-150*
Ferment with WLP007 at 64*. Use a pitch rate calculator for your starter, you want around 300 billion cells.

Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks

*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.

**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.

That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.

Author:

JoelG11

Boil Size: 12.7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2012 8:16 PM

Notes: 2L Starter with 3 yeast packs.

Author:

makimoo

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 11:50 AM

Notes:

Author:

RapTom

Boil Size: 33 Litres

Boil Time: 80

Boil Gravity: 14.7

Efficiency: 80

Mash Thickness: 2.78

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 6:48 PM

Notes:

Author:

eric_per

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 7:30 AM

Notes: BREW 1
=======
Ferment: 2017-05-25
secondary: 2017-05-31
Yeast: Safale S04

Meshing went bad somehow, the OG became way too low, about 20 points. Could be the reason of new sparging where we pumped water (74 degrees into the wort and continuously tapped the wort out to the boil kettle.
Next time, do it different! That is let sparge water stay for a while and tap out to kettle like we have done before.

2017-05-31: Dryhopping in cornelistap under 1.0 bar pressure.

OG: 1.041
SG: 1.016 (dry hop, under pressure ~19 degrees)
FG: 1.016

BREW 2
=======
primär jäsning: 2017-08-01 (OG 1.050)
Sekundär: 2017-08-05 (SG 1.016)
Yeast: safale us-05

OG: 1.050

Flödeslakning under dryga timmen, cirka 1 liter på 2 minuter. 30 liter totalt efter lakning,
Lactal, användes vid mäskning, drygt en kork för att få ner PH från 5.8 till ca: 5.3

Kokade ner ca 6 liter (från 30 till 24), något för lite för vårat recept vilket resulterade i ett lägre OG (skulle ha landat på 1.068). Kunde ha kokat ner mer men svårt att läsa av våran kittel hur många liter som finns i den..

Hopstand efter kok till mindre kittel och lät ligga i 30 minuter och efter det pump till kylning.
Landade på 24 liter i den nya koniska jäskärlet av plast. Tryckte in den i kylen med 17 grader som börvärde. Använde Safale S-05, Amerikansk ale istället för English.

2017-08-05: tappade om till betterbottle. Koniskt jäskärl ganska onödig att ha i kylen då den behöver vara monterad. SG på 1.016 redan efter 4 dagar. Fortsatt jäsning i 17 grader.

Author:

Rcmac

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

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: 3/11/2016 4:24 PM

Notes:

Author:

Ozarks Mountain Brewery

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: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2013 10:47 PM

Notes:
you can brew this just like the recipe and get a good high alcohol bitter IIpa or can cut it down a bit by omitting the corn sugar and change the 90 bitters to 60 reducing the bitterness a bunch, either way its fantastic. Dry hopping goes as follows first batch for 5 to 7 days then pull out and add the second batch for 4 to 5 days, I dry hop the second batch in my keg in a bag under co2, at the end of dry hopping I cold crash in the freezer to drop all particles to the bottom then pull the finished beer off the top and carbonate, you will love this beer

if you cant get WLP007 just use nottingham, works great at 60f for this beer

Author:

Klickitat Jim

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 19.4

Efficiency: 57.8

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2018 3:16 AM

Notes: "Full Monty"
This beer reached terminal gravity in 9 days

1st Mash
All salts and .4ml lactic
10lbs GP
2lbs Dark Munich
1.5lb Roast Barley
1 lb Chocolate
14.5 lbs total
60min at 160f. 11 brix

2nd Mash
Heat wort to strike temp, add 3ml Lactic
10lbs Golden Promise
4lbs Dark Munich
Mash 90 min at 145 22 brix

1200ml O2HK Starter
Oxygenate pre pitch, at 3hrs and at 12hrs
60F 4 days, 64F 4 days, 68F till done
Crash to 30F and gell fine
Keg condition, bottle for long term