Homebrew Beer Recipes | Page 1881 | Browse 320,000+ at Brewer's Friend

Author:

Joemac

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 10:03 PM

Notes:

Author:

bhive01

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 1.4

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: 9/16/2022 11:58 PM

Notes: Will be trying a bunch of yeast through this series. Cosmic Punch is a good one if you have the right hops. Trying to clear out the samples I got at HBC 2022 Pittsburgh, so there's some whole cone stuff and lupulin pellets. Not sure if it's really going to go, but will find out with Verdant and K97 co-pitched.
Also bought some Oast House Strata Extract and will add that at kegging. Recommendation was for 0.5 mL for 5 gallons at kegging.

The If you're wondering, the rye adds considerable body along with the spelt (wheat) and oats. It's pretty thick

Author:

Volzhausen Brewing

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2022 12:04 AM

Notes: Mash 8.2gal of RO water at 163 (target mash temp 152) for 45 minutes or when 1.055 OG is reached. Boil for 45 minutes, no bittering hops. At flame-out, add 1oz each Amarillo, El Dorado, and Sabro. Cool wort to 90-95 degrees. Double pitch 2 packs of Omega OYL-061 Voss Kveik (not using starter and had extra pack) and ferment at 95 degrees for 3-5 days (will go quick/hotter = fruitier esters) until 1.015 is reached. Cold-crash and rack into keg and carbonate at 14psi for about 2 weeks or force-carb at 30psi for 3 days.

Author:

davidt

Boil Size: 18 Litres

Boil Time: 50

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3.5

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: 4/13/2021 2:08 PM

Notes:

Author:

Boil Size: 2.75 Gallons

Boil Time: 20

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 19.49 psi

Creation Date: 1/31/2020 5:11 PM

Notes: 1. Bring 2.75gal to a boil.
2. Added DME
3. Boil for 20 minutes or until just after hot break
4. Add 8.3ml lactic acid to reduce ph to 4.3 (assuming starting ph 6 from water+DME and 88% lactic (x*34.25*∆pH/11 if that is different where x=kg of dme)
5. Cool to 110*F
6. Pitch half the quart of Goodbelly
7. Cover loosely and allow to sour at 100*F for 2-3 days until pH around 3.4
8. Boil for 30 minutes to kill remaining lactobacillus and add 0.5 tsp of yeast nutrient, Irish moss, and lactose in final 15min
9. Cool for 85*F
10. Pitch entire packet of A20
11. When primary fermentation finished rack onto 3lb of raspberry puree
12. Allow to referment or age until finished (7+days)
13. Keg and carbonate to 3 vol at refrigerator temperature

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Time in kettle for souring =
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Time on adjuncts (raspberry/vanilla) =
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Flavor notes:

Changes:

Notes:

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 9/28/2019 6:20 PM

Notes:

Author:

uncodead

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 11:12 PM

Notes:

Author:

nkgarfield

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2017 10:55 PM

Notes:

Author:

dr511

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 67.5

Mash Thickness: 3.5

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: 3/13/2017 7:12 PM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 2oz.

Creation Date: 2/26/2017 4:11 PM

Notes:
Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@60 minutes)
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@10 minutes)
Cool wort to 70 degree
Pitch Ale Yeast
Add 2oz. priming sugar at bottling

Author:

kendrickm

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: 11/16/2011 5:58 PM

Notes:

Author:

Neslaurie

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 1/3/2017 10:11 AM

Notes: Strike water 68.9C

2.2g of yeast nutrient at 10mins
4g of brewbrite (in 100ml water) at 10mins

Honey Malt = Gladfield Toffee Malt

Author:

GMB

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

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: 11/22/2016 1:45 AM

Notes:

Author:

Amsterdamse Brouw Mij.

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 3.1

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: 6/18/2016 6:20 PM

Notes: Wheat flakes boiled for 30 minutes
Filtering went smoothly...

Author:

Skoodog

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

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: 4/7/2016 9:10 PM

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:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/19/2015 6:17 PM

Notes:

Author:

anderson09

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: honey

Priming Amount: 10

Creation Date: 5/4/2015 6:20 PM

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.