Homebrew Beer Recipes | Page 1843 | Browse 320,000+ at Brewer's Friend

Author:

El Sabana Brewery

Boil Size: 24 Litres

Boil Time: 70

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2018 2:29 AM

Notes: pitch at 30C free rise for 1 week, let it finish, and then at 21c for 14 days. let it age for 6 weeks in the bottle. done!

Do open fermentation.

Author:

beakerton

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.76 psi

Creation Date: 5/1/2022 8:58 PM

Notes:

Author:

kjfst11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/4/2022 10:23 PM

Notes:

Author:

Vader ipa

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

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: 11/20/2021 4:32 PM

Notes: Add fruit on day 5. Ferment at ~75

Author:

Naugie

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/13/2021 10:15 AM

Notes:

Author:

BasicBrewing

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 2/10/2021 4:48 PM

Notes: Finished at 0.010 - 7.1%

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 1/30/2021 5:05 PM

Notes:

Author:

Boil Size: 7.2 Gallons

Boil Time: 75

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 1/29/2020 9:42 PM

Notes: Ferment at 67°F for 7 days. Cold crash to 35°F and secondary at that temperature for 7 days. Filter to 1 micron. Force carbonate to 2 vol.

Original Gravity: 1.076
Final Gravity: 1.021
ABV: 7.20%
IBU: 30.5
SRM: 49

James Slattery of Vista, CA won a gold medal in Category 13: British and Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Jonathan White. Slattery and White’s oatmeal stout was chosen as the best among 370 entries in the category.

Author:

SchuBrew

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 13.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2019 12:58 PM

Notes:

Author:

Palang

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 9:46 PM

Notes:

Author:

Trub_maker

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2014 4:39 PM

Notes:

Author:

BillsNewAccount

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2017 6:21 PM

Notes: 8/22/17

split batch
1/2 on London Ale 3 yeast cake
that will be carbed with guava sugar
9/13
kegged to flush keg with 1/2 lb guava puere mixed with water and 2 oz chryo citra and one ounce chryo mosaic
beer finished more dry than anticipated 1.10
the beer was less hoppy than anticipated so I added 4.2oz galaxy 1oz mosaic pellets
The beers is incredibly hoppy and amazing complex throwing off many tropical flavors. This is my favorite hoppy beer to date.

1/2 on Yeastbay House sour culture to be racked on sour apples
8/24/17 racked on 7lbs of tart apples harvested from a local disc golf course (KLM hole 2)

Author:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 67

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 4:59 AM

Notes: Yeast:
White Labs. WLP001 / us-05

Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Boil:
90 min.

Fermentation:
18- 20 °C for 11- 14 days

Author:

Steinar Haug

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 80

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: 11/4/2015 9:54 AM

Notes:

Author:

predperry

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

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: 10/13/2015 11:01 AM

Notes:

Author:

Tjchibbi79

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

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: 4/18/2015 6:06 AM

Notes:

Author:

Adam Zygmański

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 38.3

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 5:11 PM

Notes: Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie.

Author:

rmklaw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 1/19/2015 5:05 AM

Notes:

Author:

duffmcq

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 1:23 AM

Notes: Burton IPA yeast wyeast 1203

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.205

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2014 4:45 PM

Notes: 10/16 - created yeast starter: 1/2 C DME in 2 C water; boil 10 minutes. Cool to 70 deg F, then pitch yeast.

10/18
- Steep grains for 45 minutes in 1.25 gallons of 165 deg F water (in brew kettle).
- Rinse with .5 gal of cold water
- Add malts, initial hops
- Boil, adding flavor ingredients per schedule
- After 60 minutes, cool in an ice bath, then add to cold water, bringing total volume to 5.5 gal. OG = 1.075@75 deg F - approx 1.08 @ 60F.
- Taste is sweet/malty, with spice and orange notes. Very nice.
- pitch yeast starter.

11/8 Racked to secondary fermenters. SG=1.02 @ 74deg F - approx 1.025 @ 60degF. Taste very nice.
11/22 Bottled. SG = 1.02 Taste is good.

I would cut the honey down to 0.5 lbs the next time. Maybe also reduce some malt. Also consider delaying malt additions to keep the color lighter (this is dark like a porter).

12/23 - not carbonating. Added yeast slurry to remaining bottles