Homebrew Beer Recipes | Page 1792 | Browse 320,000+ at Brewer's Friend

Author:

brouty

Boil Size: 32.75 Litres

Boil Time: 150

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: 3

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: 10/4/2021 10:13 AM

Notes:

Author:

Initiative2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 70

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: 9/19/2016 1:24 AM

Notes:

Author:

Maltose Falcons

Boil Size: 8.01 Gallons

Boil Time: 120

Boil Gravity: 1.059

Efficiency: 70

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: 8/31/2021 1:33 AM

Notes: For a more traditional brew use Wyeast 1728 - Scottish Ale

Special Instructions / Notes:
Pull 1/2 gallon of the wort before the boil, and boil this in a separate pot for 20 minutes. Next add this back into the boil.

Author:

Boil Size: 29.5 Litres

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 65

Mash Thickness: 2.7

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: 10/13/2019 4:04 PM

Notes: Mash 1 https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XHX5RMG
4.5kg maris otter, special B, Crystal 150, brown malt

mash 2 rest of grains

Author:

Holkedalen

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 68

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Naturlig/sukker

Priming Amount: 8 g/l

Creation Date: 1/16/2018 4:17 PM

Notes: Noe som ligner Rochefort 10.
Ren oksygen i vørter
Pitch på 20 grader, stigende til 23 grader i løpet av en uke.
Etter primærgjæringen 8 grader i en uke før tapping på flasker

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2014 5:27 PM

Notes:

Author:

A.R.S.E Brewing Company

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 8:15 PM

Notes: Mad Goose Pale Ale by Purity (attempted clone)

Author:

Maltodd

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.7 oz

Creation Date: 4/17/2024 11:47 PM

Notes:

Author:

DJC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: cornsyrup

Priming Amount: 8 oz

Creation Date: 5/3/2022 1:55 PM

Notes:

Author:

ijpearson

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.019

Efficiency: 100

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: 10/27/2021 6:12 PM

Notes: First attempt at making Perry. Rehydrated QA23 at 96° with 5 tsp yeast nutrient.

OG came in at 1.042, so 3 cups sugar was added to bring it to 1.054.

3 weeks in primary, 4 months in secondary.

Author:

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 11/23/2020 9:47 PM

Notes:

Author:

Ethan T

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2019 5:37 PM

Notes:

Author:

Roget

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2019 7:15 PM

Notes: 1x1.5 +1x850ml starters for 30ml slurry.
33L

FG 1.010

20L @1.9CO2 =91.3g
11L @1.9CO2= 50.2g
1.5L @1.8CO2=6.2g Fermented w Dried Yeast in Carboy

Author:

Wazza

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 6/10/2017 9:51 AM

Notes:

Author:

miamivt

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2017 4:26 PM

Notes:

Author:

MattPostle

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 12:27 AM

Notes:

Author:

jturnage40

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 8:59 PM

Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.

JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.

Author:

frankzeye

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 10:17 PM

Notes:

Author:

Nosybear

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

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: 5/21/2015 3:17 AM

Notes: Simulate FWH by adding first hops to steeping grain. Steep in 4 gallons of water heated to 170 degrees for 30 mins with 1 pound of extract. Allow temperature to drift downward during steep. At the end of 30 mins, remove grain bag, dissolve extracts in water, top up to 7 gallons and boil. Steeping grain upped slightly to offset reduction in extraction due to sugar in the steeping water.

Pitch at 68 degrees. Ferment in water bath at ambient basement temps.