Homebrew Beer Recipes | Page 1721 | Browse 325,000+ at Brewer's Friend

Author:

Yakkaa

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 4/10/2017 11:31 AM

Notes:

Author:

BhamSteelerFan

Boil Size: 5.71 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.33

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: 6/26/2022 12:21 AM

Notes:

Author:

ricardo22

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2021 11:07 AM

Notes:

Author:

Munjo69

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: 3.14

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: 10/9/2019 5:59 AM

Notes: After mash boil 15mins then cool wort 35.c adjust ph to 4.5 add half bottle of lactobacillus probiotic drink cover and rest at 35c for 24-48 hrs or until desired level of sourness, boil for 60mins chill to 21.c and add yeast ferment for 1 week then peel deseed blend and pasteurize rock melon at 76.c stir so as not 2 burn cover pot and cool to 21.c and add to fermenter in a sanitised hop bag for 3-5 days until fermentation is complete keg/bottle and carbonate and enjoy

Author:

Puncho Gruncho

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 7/24/2019 9:17 PM

Notes: First attempt brewing full 5 gal batch with hibiscus. I would go lighter on hibiscus next time I brew it (about half). Abv is too high for an average blonde. Still came out with no hot/boozy flavor. bottle conditioned this one for 3 weeks. Came out really well.

The herbal, floral and sweet spice notes from the Hallertau pair really well with the floral notes from the hibiscus. The hibiscus lends a really nice cranberry-like tartness and a deep pinkish/crimson color along with some rosey aroma. The amount of hibiscus overpowers the malt character that I think all blondes should have. But, still delicious.

Author:

DparonBOS

Boil Size: 315 Gallons

Boil Time: 60

Boil Gravity: 16.6

Efficiency: 86

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2019 9:14 PM

Notes:

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

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: 7/6/2018 10:14 PM

Notes: http://blog.eckraus.com/westmalle-tripel-clone-recipe-extract-and-all-grain

Author:

Hawkbox

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 1:09 AM

Notes: Making a batch to use half for distilling tests. Will add some hops to the other half as a dry hop.

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 12:04 AM

Notes: Either use decoction to raise temp for each rest, or use water infusion to bring it up to temp. Another option is to direct fire the kettle with the mash inside.
Key is to produce an intensely dry beer. Using single decoction mash, or to do 3 small decoctions.

*Preheat tun with strike water for 5 mins with over heated water*- just add water that is 4f above target strike temp and wait for it to reach strike temp then add grains.*

Notes:
fix ibu for target 23.5
target og is 1.057-1.060 and target fg is under 1.010

compensate for temperature loss and no sparge - efficiency is 70% instead of 74%.

mash proceedure: - 10.77 pounds excluding sugar.
Strike for 145F, after 25 mins, draw a decoction of desired amount + 10 percent more for boil off during 15 minute mini decoction boils.
order is this:
1.7 quarts for step to 150f () - predicting 2f loss
2.0 quarts for step to 155f () - predicting 1f loss
2.4 quarts for step to 160f () - predicting 1f loss
Keep boiling water on hand to raise temp if needed.

*research yeast**
**Bump up IBU to 25/26**
Read about how to do decoction mash and boil off losses during processing***
*Add roasted grain in last 5 mins of recirculation.***

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 90

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: 4/20/2017 3:20 AM

Notes:

Author:

torstein

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 10:54 PM

Notes:

Author:

DwackBeer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 66

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: 11/16/2016 12:56 AM

Notes:

Author:

Gfunk27

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 9/20/2016 7:34 PM

Notes:

Author:

Bakke Brygg

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: N/A

Creation Date: 9/9/2016 3:05 PM

Notes: Kjøl ned vørter til 19 grader før pitching av gjær.

Author:

torilen

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

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: 9/9/2016 9:38 AM

Notes: Instead:
molasses 1oz
honey 2oz
cane sugar 3oz
black patent 3oz
chocolate 6oz
dark munich 4oz

OR
LME 1.5lb
molassas 1oz
honey 1oz
sugar 1oz
black pat 1oz
choc 2oz
dark munich 2oz

with 2# LME - 9.54%ABV
for chocolate porter - add 1T chocolate powder during last 20 min, last 10 min, and last 5 min

Author:

farny

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 76

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: 8/14/2016 10:59 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: 1.45

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: 7/13/2016 4:49 PM

Notes: FFT finished at 1.010

1.038 reading on sample 10 AM 7/21 (after 3.5 days) = 35% attenuation.

Author:

swrandall70

Boil Size: 8.64 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 2:11 PM

Notes: 2 smack packs of 1056.

Author:

Brews Brother

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.2

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: 3/19/2015 5:47 PM

Notes: This was deliberately overhopped to create asort of hybrid Bierre de garde/Belgian pale ale

Author:

Skeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

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: 11/20/2013 7:17 PM

Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.