Homebrew Beer Recipes | Page 1833 | Browse 320,000+ at Brewer's Friend

Author:

GG

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/2/2012 12:42 AM

Notes:

Author:

Torgeir Hovden

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.108

Efficiency: 70

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: 4/30/2015 8:20 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 11:49 AM

Notes: Just a beer put together with ingredients left over from another batch.

Initial tasting - has a slight chocolate character

Author:

Blackchance

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 7:29 PM

Notes:

Author:

Boil Size: 4.99 Gallons

Boil Time: N/A

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: 30

Creation Date: 6/2/2022 3:26 AM

Notes: add 2 lbs of honey at flame out.
add the last 5 lbs of honey when wort is cool
add 5 tabs of campden with remaining honey and rest for 24-48 hours before pitching,

using https://www.waldmet.com/tools/nutrient-addition-calculator/ for yeast nutrient schedule.

Day 3 fermaid addition is to be added at SG 1.068

Author:

ScorpionSkate

Boil Size: 3 Gallons

Boil Time: 65

Boil Gravity: 1.132

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2014 8:44 PM

Notes:

Author:

Beerzilla91

Boil Size: 248 Gallons

Boil Time: 180

Boil Gravity: 19.4

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2022 8:38 PM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

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: 8/5/2019 4:46 PM

Notes: Darker strains of munich are to be done in house to approximate the crudeness of early roasting/kilning

Author:

Zeletochoy

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 29 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2019 3:38 PM

Notes: 3kg crushed ao-ume from the start of fermentation

Author:

Stanabides

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2017 1:48 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.048

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: 6/2/2017 1:58 AM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 2/3/2017 4:34 PM

Notes:

Author:

Distortiontm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: 12.5 psi CO2

Creation Date: 9/9/2016 6:43 PM

Notes: 70 min hop addition is FWH with 60 min boil.

Primary Fermentation: 65 Degrees for 3 days, slow ramp to 72.

Dry hops are added (in nylon bag) to keg at room temperature while carbonating. After 5 days, keg is moved to kegerator.

Author:

Kendomondo

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 68

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: 5/17/2016 4:58 PM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: corn sugar

Priming Amount: 3.6 oz.

Creation Date: 5/3/2016 8:54 PM

Notes:

Author:

ThatOldPC

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 3:40 PM

Notes: 3 Gallons of cider is approximately 25 Lbs. and the OG was 1.049... several forums say this is the way to make the apple addition so here we go..

The actual complete batch size should be 3 gallons apple cider to approximately 2.5 gallons of beer wart. So total should be about 5.5 gallons in the primary.

To error on the side of caution I'm going to heat the cider to 170 degrees Fahrenheit for about 15 minuets to prevent any contamination of bacteria and wild yeast.

The IBU's look very high but you have to keep in mind that the recipe builder sees this as a 2.5 gallon batch and does not take into consideration the total volume of 5.5 once the cider has been added so best estimate on the bittering is slightly more then half the total so lest go with about 28 IBU's

Author:

Apotekhin

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

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: 1/8/2016 8:30 AM

Notes:

Author:

jpopham@spscommerce.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 11/14/2015 6:16 PM

Notes: First brewed: November 15, 2015 in the Condo, with Duluth Homebrew Supply store merchandise!!

Boil Day:
1. Begin by starting to bring 3g of water to a boil in 7g boil kettle over high heat.
2. Lightly crush steep grain with rolling pin to expose endosperms.
3. Once bubbles become present (about 10min), steep grain until water boils, about 20min.
4. Once boiling, remove steep grain, add dry extract, and return to a boil (about 10min).
5. Once returned to a boil, add 1oz of U.S. Tettnang hops. You'll want a timer for the next 3 steps, and to stir/maintain a quiet boil, whatever heat setting is required.
6. 30min later, add last 1oz of US Tettnang hops.
7. 20min later, add liquid extract.
8. 10min later, turn off heat.
9. In 5g fermenting bucket, sanitize airlock and lid. 1oz Starsan, 5g water, 2min.
10. Chill wort in ice bath in sink until it is warm to the touch (about 15min, 80° F).
11. Pour sanitized solution and items from 5g fermenting bucket into 5g bottling bucket.
12. Empty 5g bottling bucket. Pour chilled wort back and forth 3x each between 5g fermenting bucket into 5g bottling bucket, finishing in 5g fermenting bucket.
13. Fill 5g fermenting bucket with water to 5g.
14. Shake and pitch yeast into wort in 5g fermenting bucket.
15. Affix lid, (sanitizer-filled) airlock.
16. Store in dark space at 68-70° F for 2-3weeks (4-6weeks if not Transferring).
17. Check bucket the first few days to ensure kraisen/happy yeast have not caused blowoff.

(Optional) Transfer day (2-3weeks in):
17A. In (a second separate and empty) 5g fermenting bucket, sanitize siphoning equipment. 1oz Starsan, 5g water, 2min.
17B. Pour sanitized solution and items from second 5g fermenting bucket into 7g boil kettle.
17C. Siphon wort from first 5g fermenting bucket into second 5g fermenting bucket, being sure not to splash. Leave behind any trub.
17D. Affix lid, (sanitizer-filled) airlock.
17E. Store in dark space at 68-70° F for 2-3weeks.

Bottling day (4-6weeks in):
18. In 5g bottling bucket, sanitize siphoning equipment, bottling siphon, 60 bottles, 60 caps, and capper. 1oz Starsan, 5g water, 2min.
19. Pour sanitized solution and items from 5g bottling bucket into 7g boil kettle.
20. Begin boiling 16oz water with 2/3c sugar.
21. Siphon wort from 5g fermenting bucket into 5g bottling bucket, being sure not to splash. Leave behind any trub.
22. Stir in boiled sugar solution.
23. Affix bottling siphon to bottling bucket.
24. Pull/drain bottles individually, then fill each from 5g bottling bucket (bottling siphon should leave 1in head automatically), and lastly, cap bottles using capper.
25. Store in dark space at 68-70° F for 2weeks. After 2weeks, fridge-ready brews!

Author:

JMcNair

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 7:06 PM

Notes: heated up filtered water - 3/4 qt for 3/4 lb grain. mashed for 60min, heating to 165 and trying to maintain 150. Check every 10-15 min with no heat and lid on. Had to add a little water here and there and add heat on occasion. Pre-heated 2.5 gal of water to 170 to use for sparging. Sparged to a separate pot with about 1 gal of water at 170. Poured wort in with 1.5 gal of 170 water and poured 1 gal of mixture over grains again. Composted grains and brought to a boil. Added 1.65oz Mosaic. After 15min, added 2oz Citra. After 15min, added 1oz Centennial. After 15 min, added 1 oz Amarillo. AFter 5 minutes, added 1 tsp Irish Moss. After 8 min, added 1 oz willamette. Off boil after 2 more min. Added 3 1/2 gal of near frozen bottled spring water. Wort chilled for about 20 minutes. Hot night so difficult to get down to temp. Pitched yeast at around 74 after added a small 4in ice bath and stirring crazily. Tested OG at 1.070. Could be the bottom of the fermentor was more full of crap, or that I got more from the grains....not sure. Could be more potent and hopefully the yeast can do their job.

Bubbles starting within 12 hours but were slow and deliberate. Little to no activity at 3 days. 4th day I tested the FG but got a ton of sludge. Read around 1.020. Added 4oz of Amarillo (dry hop). Taste was very bitter but considering that the sample was sludge, I wasn't surprised. I may pray a little more on this one. Leaving for Cali in a few days so will transfer it in another week and 3 days. Then we hope to get some sludge out.
Transferred after 9 days to the secondary. Loads of sludge. Loads. Didn't measure or taste.
IN the secondary for 1 week. Bottling was 39 bottles, 11 of which were 22oz. Due to the dry hop, there were just a few pices floating from the hops that clogged up my bottle filler and had to clear and re-sanitize 3 times during the process. Took 1 1/2 hours after I had racked my bottles to dry.

taste was good, bitter in the center of the mouth, no tongue, heat was more for this ABV (which made me think twice about my measurements).Not as much aroma as ithought for the dry hopping. Probably more to do with the 1oz at 2min. Next time more finishing AND dry hop.

I used 5.5oz of Corn Sugar which may be high. I think this will be a really good batch.