Homebrew Beer Recipes | Page 1920 | Browse 325,000+ at Brewer's Friend

Author:

BrewerDJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

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: 3/7/2015 2:44 AM

Notes:

Author:

Astrochores

Boil Size: 10 Litres

Boil Time: N/A

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2022 12:22 PM

Notes:

Author:

Back9brewery_AZ

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/14/2022 12:32 PM

Notes: Mill the grains and mash at 149°F (65°C). After mash in, immediately begin vorlauf for 15 minutes or until conversion has occurred, then run off into the kettle. Sparge the grains at 168°F (76°C) and top up as necessary to obtain 5.5 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule. After the boil, add cold water to achieve 175°F (79°C) and desired knockout volume before adding the whirlpool hops. Chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort, pitch the yeast, and allow the temperature to rise to 70°F (21°C). Ferment the first day at 70°F (21°C). On the second day, let the temperature free rise to 73°F (23°C) and dry hop. Drop the temperature to 33°F (0.5°C) after fermentation is complete, around Day 9 or 10. Condition at 33°F (0.5°C) for 6–8 days, carb to 2.5 volumes, and package.

Author:

JJ2K

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 2/14/2021 7:56 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 63

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: 2/3/2021 7:07 PM

Notes: ===================================
2/25/2021
brew day
1.065 OG without lactose and beet juice
1.074 OG with lactose and beet juice
this calculator i dont think includes lactose in the OG calculation...? but the beets it appears it does.
adjusting my efficiency from 70 to 63 to match calculated vs measured OG without the adjunct sugars. not making adjustments to the beet juice input, appears it matches the measured.
===================================
2/24/2021
brew day tomorrow
reducing the beet weight from 6lbs to 3lb. it was kinda a lot of beets, i juiced them yesterday, it amounted to about 3 cups juice. gonna just add that to last 5 minutes of the boil (to sanitize), maybe along with the lactose. would be nice to take a gravity reading before adding this stuff to get a data point on my grain efficiency.

reducing cocoa nibs from 5 to 4 bc the bag came with 4 unless i can find another oz in my stash somewhere.
===================================
initial recipe formulation notes
getting some of my amounts (beets -> PPG and Lovibond, amount, etc) from https://www.brewersfriend.com/homebrew/recipe/view/208903/beet-stout

unsure how much beet to use. clawhammer used 1lb. this BF recipe used 12lb, juiced. im putting 6lb because that is my lucky milkshake number but will have to call it on the fly. i think i will juice them - take a gravity reading on cooled wort, then mix in the beet juice, and take gravity reading again to check the difference. this way we might get some data on how much sugar is in that lovely juice.

(this method chosen over mash or BK because "If you plan to mash or boil beets you most likely will lose that amazing color! The pigment betanin is temperature sensitive and will drop out in a semi-reversable reaction; meaning you may see some pigment recovery after the wort cools, but not much." https://www.reddit.com/r/Homebrewing/comments/96hpla/fact_beers_eat_beets/)

CHOOSING CRYSTAL not sure what to do for hops. is all we want is bittering? are there any faint flavors from hops that will add to this beer? maybe steal something from stouts, but stouts have all that roast so the play is different. maybe whatever might be in a fruited blonde ale. not sure comparing to sours or saisons either is a good idea.
* clawhammer uses nelson sauvin - i think too funky and fruity
* some of my previous stouts i use northern brewer - described as slightly minty which i never got but may be more evident in this kind of beer
* hallertau blanc, hersbrucker
* cluster is mild, blackcurrant aroma. used in NB chocolate milk stout
* liberty - mild spice and floral. basically any noble hop might do the job here
* crystal - strongest of these noble style hops, cinnamon nutmeg black pepper
* mt hood - also noble. slight honey like, mild herbal floral , lemoney

for hop schedule. im choosing warrior to do some bittering work and crystal for some noble flavor balance. this compared to purple drank blueberry blonde is the exact same OG and FG on paper and that one was 27IBU and came out way too sweet (and thin...i suspect it mightve been lower FG than that and i just didnt measure it and adjust the recipe). So for this I'm pumping up into the 50s.

using 5 oz. saw a "chocolate blonde" on BF that used this much. some websites say start with 3 or 4oz as a starting point.

Cupig Shuffle! Use cupig as inspiration for the label and he can be featured in the photo shoot.

Author:

KJ Urban Winery

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2020 11:05 PM

Notes: Brut IPA, 11 Gallons

1 Fermenter will be done with Ebbegarden Kveik, and the other with another liquid yeast of our choosing (Probably Vermont or Cali)

Add Amylo 300 to each fermenter, we want to dry these beers out.

Author:

Conanicut Brewing

Boil Size: 33.85 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2019 12:13 AM

Notes:

Author:

UTHOKA

Boil Size: 1400 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 77

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2019 9:12 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 9/5/2017 2:52 PM

Notes: Per 5 gallon batch:
.25 Demerara Sugar
2 sleeves of Graham Crackers
TBSP of Powdered Peanut Butter
4 lbs of Pumpkin

Add 3.75 lbs of pumpkin to mash
Add .94 lbs of pumpkin to boil
Add 1 sleeve of Graham Crackers to mash
Add 1 sleeve of Graham Crackers to boil

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 6/3/2017 1:53 PM

Notes: ** YEAST STARTER **

1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 2 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 48 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 5 gallons for 1.3 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Add 1.5mL of LA
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.057) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.057) with remaining Sparge Water

Adjusted Gravity: __________ (goal: 1.057 given boil)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.087)
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau hops @ 30 minutes.
7. Add Styrian Hops + D-180 @ 15 minutes.
8. Add 1/2 - 3/4 tab of crushed, Whirlfloc @ 5 minutes.
9. Chill wort to ~70F after completion of Boil
10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
11. Gravity feed wort from Mash Cooler into Catalyst Fermenter
12. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.087)

** FERMENTATION **

1. Beginning Fermentation Temp: 68F.
2. Allow Fermentation to rise by 1F/12-24 hours once Fermentation begins to slow, up to 76F.
2. Ferment for ~7-10 days.

** PRIMING **

"carbonate to approximately 3-3.5 volumes CO2"

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 13.4

Efficiency: 78

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 3:16 AM

Notes:

Author:

square toast

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 84

Mash Thickness: 1.27

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: 8/27/2016 7:18 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 9:13 PM

Notes: Buy gypsum, CaCl, epsom salts. Buy pH meter buffer solution.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 5/1/2016 12:16 AM

Notes:

Author:

Tdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 12:53 AM

Notes:

Author:

Rowdy Brewer

Boil Size: 7.29 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 82

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: 12/4/2015 3:35 PM

Notes:

Author:

toby chick

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 6/17/2015 1:38 PM

Notes: The pumpkin cut into small cubes and baked for 45 mins at 180C, then mashed and coated with honey. Then baked for another 45 mins at 180C. Let it cool to at least 68C and add to mash.

Author:

Frosty Weasel

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 1/3/2015 5:07 PM

Notes: Use Briess Malts, if possible.

Steep caramel malt in 1 gallon of water at 150F for 20 minutes.

Add water to make wort volume 3.5 gallons.

Bring to boil and add DME and LME.

Add hops according to hop schedule.

Author:

BeauxFreresBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

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: 3/7/2017 2:16 AM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 6:20 PM

Notes: Strike water was at 156.3, mash came out to 152.7, probably due to colder temp of grain that was mashed outdoors (-5C outside today).

Used large tea ball for FWH addition - hung off the rim, it sits just below the surface of the wort. All of the hops slipped out of the tea ball into the wort - oops!

Much higher efficiency than expected - planned for 1.020 OG, ended up with 1.030. Might be a result of the barley addition to the mash? Or maybe my system is just that much more efficient than James' is.