Homebrew Beer Recipes | Page 1939 | Browse 325,000+ at Brewer's Friend

Author:

Barnstaple Brewers

Boil Size: 88 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 10:18 PM

Notes:

Author:

Olive Street Brews and Meads

Boil Size: 7.54 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 11.75 psi

Creation Date: 7/26/2023 1:22 PM

Notes: 4 oz of lighter roast single origin Brazil coffee beans from Coffeewomple

Author:

Boil Size: 40 Litres

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 70

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: 3/29/2023 9:36 AM

Notes:

Author:

Williamchjacobs

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 76.2 g

Creation Date: 2/20/2023 6:05 PM

Notes: Heat Water to 78°C add salts .

Add grain slowly to avoid dough balls
Mash grains at 66/67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.
Boil time is 90 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment

Reduce temperature of boil to 90°C and then whirlpool the last Hops addition. Whirl pool for 30 minutes. Stop if temperature falles below 75°C.

Cool wort to 20°C and pitch with California ale yeast, AKA Chico ale yeast and ascorbic acid. Hold at 20° to 22° C

Target ABV 5,0, IBU 34, final Plato 2,8°

Insbesondere amerikanischer Cascade Hopfen prägt den Geschmack mit Anklängen von Grapefruit, Zitrusfrüchten, Pinie und Orangenschale.

Author:

michaelb.yvr

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 120.1 g

Creation Date: 9/6/2022 5:47 PM

Notes: Original recipe developed by Liam.

Magnum replaced Ekuanot as as the Bittering Hop in this version
suitable substitute for Wyeast 1056 is: Safale US-05, WLP001

water salts (mash/sparge)
4.5g/2.5g gypsum
4.2g/2.7g calcium chloride
2g/1.3g epsom salts
1.5g lactic acid (mash only)

Mash at 65C for 60+ minutes. Sparge in at 76C

Our Whirlpool Method:
Add Whirlfloc @5 mins left on boil, Add yeast nutrient as desired.
Cut flame/ heat and whirlpool with hops in kettle for 10 minutes
Cold Crash after this rest period

Transfer to fermenter and pitch yeast. Ferment in Primary for two weeks. Transfer to Secondary and dryhop for 5 days.

Author:

brewer@home

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 327.7 g

Creation Date: 12/28/2021 10:40 PM

Notes: Coopers Sparkling Ale clone except - all-grain, no sugar and Magnum instead of POR. Recipe taken from the infamous sneaky photo of 'Coopers whiteboard from yr 2000'

Keg conditioned, not force carbonated.

Yeast is Coopers re-cultured from Sparkling Ale bottles on the stir plate for a week building up to 5 litres. Innoculation was 100ml per litre of saturated yeast.

NOTE: Brewers Friend lists Coopers Yeast as high floculation. Coopers Yeast is LOW floculation and stays in suspension through to the final product. Coopers Sparkling Ale is naturally a cloudy beer.

Author:

Baz's

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2020 2:40 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2019 11:13 AM

Notes:

Author:

4Gs Brewing

Boil Size: 13.4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 7/1/2018 4:37 PM

Notes: 1/2 of the batch will be dry hopped. 1/2 will be dosed when crashed with 3# pureed frozen berries from Costco.

Author:

Blackrailbrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

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: 6/5/2017 6:38 PM

Notes:

Author:

GreystoneHB

Boil Size: 14.25 Gallons

Boil Time: 70

Boil Gravity: 1.031

Efficiency: 76

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2015 4:07 PM

Notes: pitched two packets of 05 and one packet of 04 around 67F.

Author:

Bravado

Boil Size: 6 Gallons

Boil Time: 40

Boil Gravity: 1.057

Efficiency: 65

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: 12/23/2016 2:55 AM

Notes:

Author:

HopDawg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: suagar

Priming Amount: 2/3 C in 2C H2O

Creation Date: 12/13/2016 6:01 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.25

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: 12/13/2016 2:12 AM

Notes: Variations:
Pale Ale malt instead of 2-Row
Lower lovibond crystal malt (60?)
Crystal or Liberty hops blended with Northern Brewer

Author:

ardavies

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 5:48 PM

Notes: 9.25.16
Lost ~.5 gal to trub and hop matter: 5 gal, 68 F, 4oz sugar for 2.35 vol CO2

Next time whirlpool at flameout and time to 180 to make sure hit time & temp for targeted IBU/isomerization; we chilled beyond whirlpool temp, meant to hit 180

NOTE:
- Measure water in buckets and add 7gal to kettle to confirm level
- 1 Campden tablet in 8 gallons for 10 minutes (potassium version)

http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php
http://www.tastybrew.com/calculators/priming.html

Grain 70 / Mash tun 90
Mash water 167 (calc. said 165)
Water in tun before dough-in: 164
Mash start: 152

Stir after 15 and 30 minutes, holding at 151 then 150

Sparged to 5.5 gallons, had to add 1.5 more to sparge to hit X gal; boiled down to x before hopping. Sparge slower to attempt higher efficiency.
_________________________________________________________________________

HOPTIONS:
PALISADE: apricot, grass and clean floral characteristics.
DENALI: Juicy Fruit, Pineapple, Citrusy, Spicy; Citrus, Tropical Fruit, Stone Fruit/Apple-Pear/Melon/Berry (tie)
PEKKO: Clean, Pleasant, floral, citrus, mint, herbal, mellow, pineapple, thyme, saaz-like cucumber, sage, touch of lemon; as a dry hop in high alcohol beers, Pekko provides an intense tropical fruit character, with mango, pineapple and peach dominating

YEASTIONS...?
US-05 and WYEAST 1968: Jonathan from Baltibrew: split batch and fermented both at about 64F. The 1968 finished a little paler than the other. 1968 (like many British ale yeasts) accentuates malt character.

WYEAST 1272: Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Author:

jwellis

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.3

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: 7/28/2016 1:40 AM

Notes:

Author:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 6:13 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 155 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

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: 4/18/2016 10:38 AM

Notes:

Author:

Treetop Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Corn Sugar (bottle conditioned)

Priming Amount: 5 oz.

Creation Date: 2/25/2016 4:19 PM

Notes: I brewed this one a year ago and let it bottle condition for 6 months. It was a great late summer beer and people really liked it.
The nuts are toasted at 325 degrees then diced. Added to the wort last 15 min in a grain sack. An incredible amount of oil leaches from the nuts. Used 2.5 pounds of Crystal for head retention. When poured the beer is mid brown with a healthy and long lasting beige head. Plenty of lacing in the glass.