Homebrew Beer Recipes | Page 193 | Browse 300,000+ at Brewer's Friend

Author:

taylorb817

Boil Size: 2.3 Gallons

Boil Time: 180

Boil Gravity: 1.097

Efficiency: 75

Mash Thickness: 1.5

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: 12/15/2015 11:07 AM

Notes:

Author:

Piggery Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 5:42 PM

Notes:

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

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: 1/9/2016 11:06 PM

Notes:

Author:

Marcus W

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2014 7:22 PM

Notes:

Author:

pagmusic

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 8:49 PM

Notes: Overshot gravity to 1.066 so added half a gallon of boiled/chilled water to reach 1.058

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2014 3:00 PM

Notes: Brewed 11-01-14
OG= 1.053
Dry hopped 1.5oz Amarillo on 11-15-14
FG= 1.015
Bottled 11-22-11l
ABV= 4.99%

Author:

M&M

Boil Size: 11 Litres

Boil Time: 20

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 12:22 PM

Notes: DON'T use M84. I had to do unspeakable things to this batch to hit a reasonable FG.
Could be that the extract was unfermentable, but the Bock I brewed simultaneously was full grain, and the M84 wasn't working on that one either.

Author:

Vernon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2017 11:44 PM

Notes:

Author:

Steven Walker

Boil Size: 465 Gallons

Boil Time: 75

Boil Gravity: 15.8

Efficiency: 82.5

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2018 10:58 PM

Notes:

Author:

Mean Face Brewing

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 1:33 PM

Notes: Brewday notes:
- Used 3 smack packs of Wyeast for each carrboy
- Hit 149.7 vs 152 target mash
- Hit 1.053 vs. 1.054 expected
- 9.75 gallons made it into 2 separate 6.5 gallon carboys. Expected 10 gallons.
- Chilled wort down to 46F before pitching yeast
- Started fermentation at 50F for day 1 (fermentation was noticeably going within 24 hours) and held for 12 days, then did 2 a day diacetyl rest at 55F
- Hit 1.008 vs. 1.013 target final gravity
- Started lagering and right away put chest freezer at 50F when wort was 55-56F, lowered to 47F next day, then brought down a few degrees a day until 33F and held for a total of 4 weeks lager schedule

DS 11.19 Edits: Lowered primary grains to 13 lbs pils, 4 lbs munich to hold OG down. Increased boil size to 13 gal to permit excess boil off. Adjusted water to include 5g each of gypsum and SoCl to increase hardness of water (balanced). Consider alternate yeast 2124.

Recipe resource: https://byo.com/mead/item/560-dortmund-export-style-profile

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: CO2

Priming Amount: Kegging

Creation Date: 1/18/2016 5:55 PM

Notes: Source: Doppelbock version of my Ahtamic Bock (based on Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105)

For the Dark Munich, I roasted my Light Munich (3# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)

DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 168 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

Author:

MrBronze

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 5:44 PM

Notes:

Author:

Stinger85

Boil Size: 59.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 4

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: 8/26/2017 6:34 AM

Notes:

Author:

Blackmuse

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 82

Mash Thickness: 1.75

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: 3/15/2020 1:53 PM

Notes: IMPORTANT NOTE!
Water and sparge water will be maple tree sap. OG is expected to be higher - possibly 1.062.

Maple Syrup (ours was home made from our own trees) should be added to the secondary and given at least another 4-5 days to finish fermenting. This does dry the beer out some.

- The beer came out great! Certainly a big beer though - probably over 7% with the added maple syrup
- we were at 6.3% having just used the maple sap as water!
- I am sure it will eventually drop clear at some point but I doubt it will stay in the keg long enough -

Author:

DwackBeer

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2017 7:02 AM

Notes:

Author:

Amateur Zymology

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: 110 g

Creation Date: 3/28/2014 3:57 PM

Notes: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a mildly spicy and earthy flavour and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.
The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavour and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Temperature: 68-73°F
Attenuation: 77-81%
Flocculation: Medium-Low
1L with 100g DME shaken starter should be made 24 hours in advance to guarantee viability.

Pilgrim Hops is a dual use variety with a relatively high alpha acid content at 9.0%-13.0%. This variety comes with a high co-humulone content ranging from 36%-38% which some brewers attribute to a more harsh bitterness profile. The oils are relatively balanced in Pilgrim, and is compared to both Target and Challenger. The increase in aroma from Pilgrim compared to Target is associated with its selinene oil levels at 8.6%, which is sought after for its use in the perfume industry. This along with the other oil make up provides an herbal hoppy essence about it.
Pilgrim hops is versatile and is used from beginning of the boil to finishing. It excels at its yield and the medium to large oval cones are harvested mid to late season. Pilgrim has tolerance and resistance to mildew and wilt, which places it on the sustainability map. It is most widely used in Europe, but that is likely to its failry new introduction to the brewing society of the world.

Alpha 13%-17%. Citra is a new breed of American high alpha-acid hop. Produces fruity, citrus aroma and flavour, with a heavy aroma of tropical fruits (guava, mango, tropical fruit). Typically used in highly hopped American Ales; Pale Ales, IPA's, DIPA's and Barleywines. Most often used as a late addition aroma/flavour hop, but can make for an excellent bittering hop aswell.

Author:

tstahlgti

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 9/19/2013 7:39 PM

Notes:

Author:

JustinB_DC

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/8/2012 1:03 AM

Notes:

Author:

philphy

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

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: 3/2/2021 5:40 AM

Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI.

First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background.

My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.