Homebrew Beer Recipes | Page 169 | Browse 320,000+ at Brewer's Friend

Author:

Spherix

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 10:36 AM

Notes:

Author:

Scottypostal

Boil Size: 6.20004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 8/28/2011 8:52 PM

Notes: American Wheat Extract Kit from Northern Brewer.

Author:

Ben's beers

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 12:11 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/19/2014 9:44 PM

Notes: After mash, top up brewpot to 3 gallons and boil, add malts and begin hop schedule. Boil volume is 3.5 gallons.

Wort chill, transfer to primary, top up to 5.5 gallons, pitch yeast, and ferment for 7 days, or until fermentation slows. Transfer to secondary and leave until fermentation stops. Add Gelatin 3 days prior to bottling and cold crash in refrigerator (really clears up the beer).

Bottle and condition at room temp for 21 days.

Enjoy!!

Author:

pschaf

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 6/19/2012 5:08 PM

Notes: Used what ingredients I could get - not an exact copy of the recipe but pretty close.

Dry hop in primary for ~5 days with Cascade hops - they sink to the bottom after releasing flavor.

This is one of my favorite beers, and since I can't buy it locally (outside of Seattle), I decided to brew it.

Author:

Roadwg

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 9:40 PM

Notes:

Author:

RomUrsi

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 9/1/2016 3:15 AM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2014 12:28 AM

Notes:

Author:

trudelphic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

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: 5/19/2012 5:29 AM

Notes:

Author:

LuckyMe

Boil Size: 27.5 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 12:11 PM

Notes: 30 g of M84

Author:

DewsBrews

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2014 7:38 AM

Notes:

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

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: 8/1/2009 12:00 AM

Notes: First Brewed 08/2009

Brewing a full flavoured craft beer at 0.5% is no easy task. Packed with loads of Centennial, Amarillo, Columbus, Cascade and Simcoe hops, dry hopped to the brink and back and sitting at 55 IBUs, Nanny State is a force to be reckoned with. With a backbone of 8 different specialty malts, Nanny State will tantalise your taste buds and leave you yearning for more.
Get hops in every stage of the brewing process - mash, run off boil and flame off. There's not too much malt body, so the more hops the better.

https://www.brewdog.com/beers/diy-dog

Author:

Jared Kelly

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 69.5

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: 3.3 oz

Creation Date: 1/2/2019 1:21 AM

Notes: Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.

I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.

Let this beer condition for at least 2-3 months in bottle

http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/

For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65

Author:

blairmo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 100

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 10:22 PM

Notes: Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

Author:

Ericm53

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 17.3

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2015 2:46 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2

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: 6/3/2013 7:48 PM

Notes: Treads the fine line between a hoppy Classic Amercian Pilsner (minus the maize) and California Common. Don't skip the 6Row malt as it gives a nice grainy bite which complements the 15 and 0 min hops additions. Primary 21 days at room temp (the last 14 or so w/ dry hops), then 30-45 days in the keg at fridge temps.

Yes, it is a little light in terms of SRM for the style. No, it's not an Anchor Steam clone. Keg it with a few ounces of dissolved DME for natural priming, chill for a month or so, then push it with CO2. On my house tap, it's just called "beer" because it's nothing more or less. Serve in a frosty mug w/ wings or pizza. Bronze Medal the the 2013 CO State Fair.

http://i2.saffireevent.com/files.ashx?t=fg&f=2013_Home_Brew_Results(1).pdf&rid=ColoradoStateFair

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 10:13 PM

Notes: This isn't a Sahti according perfectly to style but one much closer to my tastes. I may kettle sour this at some point to see how I like that.

Author:

bira delisi

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2018 8:27 PM

Notes:

Author:

Blackmuse

Boil Size: 6.7 Gallons

Boil Time: 100

Boil Gravity: 1.057

Efficiency: 75

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: 3/28/2020 12:56 AM

Notes:

Author:

Nick Mc

Boil Size: 40 Litres

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2018 11:49 AM

Notes: Setup done in garage, under cover, no wind, ambient temperature approximately 18°C. Heated 45L water in kettle to 70°C strike temperature, added all grain, mashed for 60mins. Insulated kettle with quilts and occy straps. Temperature monitored, dropped to 67°C after 60mins. Stirred mash once, did not want to lose too much heat. BIAB removed with grain, only salvaged minimal liquid from BIAB, did not drain or sparge into separate container. Small lpg burner used to boil - took 90 mins to reach 95°C. Added hops as per hop schedule above using large hooked strainer for Pride of Ringwood hops, subsequent hops added using hop balls placed into the large strainer. Removed heat source, removed hops. First use of immersion chiller (approx 10metres 1/2" copper tubing coil), reduced temperature of wort from approximately 95°C to 25°C in 25mins! Transferred wort to fermenter. Yeast starter made 200ml, added to fermenter. Temperature set on fermenting fridge at 22°C. Active fermentation after 1 day. Temperature drop to 19°C day 5. FG1008 day 15, cold crash to 3°C for 7days. Keg 2 x kegs - not closed transfer but kegs filled with water after cleaning and emptied with CO2 at 10psi. Gas outlet connected to fermenter airlock inlet so C)2 forced out of kegs replaces volume in fermenter. (Best method used so far to reduce oxidation!)