Homebrew Beer Recipes | Page 1870 | Browse 320,000+ at Brewer's Friend

Author:

PavloC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 8:06 PM

Notes: Spice Mix:
1tbsp Cinnamon
1tsp ginger
1 tsp nutmeg
1/4 tsp cloves

Pumpkin for boil:
Roast 3lb cubed (1 inch) pie pumkin for 1 hr at 375 (while mashing), tossing every 15 min. After browned, toss w some brown sugar (1tbsp), 2 tsp spice mix and water, and put back into oven for 10 min.
Put in for full 60 min boil

1 Vanilla bean (split) - into boil at 52min (8 min boil)

Pumpkin for Secondary
2-3 lb finely cubed pie pumpkins roasted for 1 hr @375, then candied w 4 oz blackstrap molasses and 4 oz grade B maple syrup on stove. Secondary for a week
FORGOT TO ADD VANILLA?
Split bean and put in secondary now.

Author:

happymonk

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

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: 5/17/2022 6:22 AM

Notes: - Flowers could be substituted for hallertau in the whirlpool

Author:

Mirror Brewing Co.

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2020 12:02 PM

Notes:

Author:

radim.zvanovec@gmail.com

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81.2

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.87 bar

Creation Date: 5/23/2020 11:23 AM

Notes: Pressure fermentation at 20c.

Inspired by Radek Zavadil's recipe

Author:

1strepublic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 52 ° F

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 8/17/2019 10:12 PM

Notes: - Cool to fermentation temperature of ~ 52 degrees F prior to pitch. Ferment for 7 days.
- Let temp increase to 63 degrees over 1-2 days. Let ferment for 4 or more days.
- Fine with gelatin or isinglass and bottle when fermentation is complete.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2018 8:52 PM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 3:41 AM

Notes: Ingredients
- 1 x Briess CBW Golden Light Extract 1.5L
- 1 x Morgans Wheat Malt Beer Enhancer 1.5 L
- 1 x Gladfield Medium Crystal Malt Cracked 250g
- 60g Amarillo Hops (Pellets)
- 1 x Safale S-04 English Ale Yeast (Fermentis)

Method
- Put 250g Crystal Malt in muslin bag
- Steep Crystal Malt in 2L of water on stove @ 69c for 30 mins
- Take Crystal Malt bag out of water and put in strainer to drain *DO NOT SQUEEZE BAG*
- Sparge bag with 500 mls water @ 69c
- Transfer malt water to large pot
- Top up pot with water to 14L
- Bring pot to the boil
- Once boiling, remove from heat and empty Wheat Malt into pot, very slowly while constantly stiring.
- Return to the heat and boil
- Once boiling, add 10g Amarillo hops and start timer
- Mix every now and then
- At 50 mins add 20g Amarillo hops
- Mix every now and then
- At 60 mins turn off the heat, add 30g Amarillo hops and add Light Malt Extract
- Use an icebath and ice bricks to cool to 20-21c
- Strain and transfer to fermenter
- Top up to 23L
- Add yeast and ferment at 18c

Notes

Author:

SchuBrew

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 8.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 2:47 PM

Notes:

Author:

ORKUN

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

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: 12/1/2016 11:06 AM

Notes:

Author:

Jazboomis

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 11.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 9:49 AM

Notes:

Author:

Wazza

Boil Size: 46 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 9:21 PM

Notes: Brewlabs East Midlands 1 yeast used.
7 day propagation.

Author:

Samwhois75

Boil Size: 100 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/24/2016 3:59 PM

Notes: 369grams of S-04 Dry Yeast

x1 vanilla beans split at kegging

26gr pumpkin pie spice
2gr Saigon cinnamon
At 10 minutes

2 oz. fresh grated ginger
At 5 minutes
Brewed 8/9/2018
142 gallons
OG 1067

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 12:48 AM

Notes: 1 lb rolled heat treated rye
1 lb rye berries

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:

a6asics

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 6:08 PM

Notes:

Author:

SirMontalbon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 4:25 PM

Notes: 8/30/2015
Brew Day
OG = 1.050

10/19/2015
Kegged @ 20PSI, Force carb'd
FG = 1.008
ABV = 5.5%

Author:

Mathius

Boil Size: 900 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2014 4:35 PM

Notes:

Author:

TheBuddster

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 11/2/2014 1:34 PM

Notes:

Author:

mboman

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2014 2:41 PM

Notes:

Author:

Endre

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 82

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2013 4:55 PM

Notes: Inspired by the classic bitters from Fuller's, this is ment to be a cross between London Pride and Chiswick bitter, adjusted for homebrewing.

Oxygenate wort to 12 ppm O2.
Pitch 180 billion healthy yeast cells at 17 deg c.
Rise to 20 deg c over night, hold for two days or until SG: 1.025.
Lower temp to 17 deg c over 1 day
Hold at 17 deg c til FG 1.012. Rouse yeast underway if necessary.
Once FG i stabile, coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 10 deg C

Serve at 12 deg c in a clean pint glass through your beer engine
- Enjoy -