Homebrew Beer Recipes | Page 1949 | Browse 325,000+ at Brewer's Friend

Author:

JenEliz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2017 10:00 PM

Notes: RECIPE GOAL:

American Pale Ale with a light saison flavor profile. Flavors should be spicy, fruity and well-balanced. Mouthfeel and body should be medium-light. Drinkable. Sessionable - maxing out at 5% ABV. IBUs should not exceed 60.

Author:

Pandens Brews

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 115.2 g

Creation Date: 6/8/2020 10:20 AM

Notes: Final result was a more hoppy version of squires

Author:

Mannyv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 3/8/2020 8:35 PM

Notes: I made this beer with 10 IBU and it was great beer. I think it still needs a bit more bitterness to it so I increased the IBUs to 15.96 according to this program.

Also I do not boil for 3 hours. I boil for about 30-45 minutes. After boiling I Open the water faucet to the lowest consistent flow to allow the immersion chiller to cool over night.

I do this because I have a bunch of small kids so I have to break up my brew day into multiple sections which take 2 days. It takes a few hours to get below 200f. For this reason i calculate the ibus to the max bittering capacity.

Let me know if you have any questions.

Author:

ultrashock

Boil Size: 50 Litres

Boil Time: 75

Boil Gravity: 10.8

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2019 7:55 AM

Notes: Falconer's Fight - 100 гр. в единия кег;
Mosaic - 100 гр. в другия кег;
5,5гр / 1 литър
Остават 8 литра за бутилиране и отлежаване.

Без промиване:
58L вода за подгряване(С промиване - 20 литра кофа, т.е. 38L)
66 градуса
Общо к-во вода и малц: 65L
Преди варене: 48L
След варене: 42L

Преди варене 11P ~50L
OG: 12.2

FG 31.05.19 - 6,2 преди корекция, 2,63 след корекция.

Author:

LJ Wylie

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.04

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: 7/26/2018 6:52 PM

Notes:

Author:

MicahG

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 19.62 psi

Creation Date: 6/26/2018 2:50 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7.46 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2017 8:29 PM

Notes:

Author:

evileddietbird

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

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: 6/20/2017 9:36 PM

Notes: Big batch 15l finished at 1.001. ABV 4.2%

Author:

Ronzi83

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

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: 6/8/2017 3:21 PM

Notes:

Author:

MaxlineBrewing

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 90

Mash Thickness: 1.35

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 4:43 PM

Notes:

Author:

shanehill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2014 2:58 PM

Notes: OG: 1051

Also the 3.15 LME was the NB superstructure IPA blend. Not sure what the numbers would be if it was actually on here.

Will ferment for 10-14 days in primary, then transfer to secondary and dry hop with 1oz Cascade whole leaf for another 7-10 days.

Very experimental brew for me. Second batch, had an array of ingredients.

Named quadripartite in hopes that the ingredients representing Belgium, America, Germany and the U.K. each shine through. Fingers crossed.

Author:

Pirate2late

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 1/16/2017 5:12 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 80

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: 12/1/2016 4:31 AM

Notes:

Author:

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 11.7

Efficiency: 80

Mash Thickness: 2.9

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 11:26 AM

Notes:

Author:

Tar and Feather'em

Boil Size: 5.75 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 8:47 PM

Notes: 9/6/16 - Mashed for 90 between 155 - 150. Will boil for 75 mins. Added nutrient and wirfloc, chilled to 68 aeroated and pitched. OG.050 going into chamber for 63-62

9/12 - FG .016 for 4.46% not bad close to what Ozark said it should be. Into 2nd for cold storage for a few. Very yeast heavy must settle out.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 1:15 AM

Notes: Plan to rack onto 4-5 lbs of freshly picked blueberries (previously frozen to preserve and partially pasteurized) in secondary fermentation.

May dry hop with an ounce or two of Saaz and/or Sorachi Ace for 2-3 days before moving to a tertiary fermentation for clarity.

Pitched yeast around 19 degrees Celsius and plan to ferment around 50-55 degrees Fahrenheit.

Author:

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 5.3

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 8:20 PM

Notes:

Author:

cha99jab

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 1:59 PM

Notes: Friday 1st Jan 2016 - Made starter wort with 0.45 kg Pilsner malt in 2.6 L water (0.75 mL 80% lactic acid added for predicted mash pH of 5.3). Mashed the grain at 65oC.

Added a pinch of yeast nutrient, boiled and chilled before adding yeast and putting on the stir plate at 7pm

WLP833 lot no 1019789

Tuesday 5th January 2016 (Brewday) - 28L Strike Water a 69oC. Mash temp 65oC. After 15 mins 64oC. After 30 mins . Tap water pH = 7.77. Mash pH after 30 mins = 5.1! added 2.5g Calcium Carbonate to correct pH. Measured 15 mins later and still 5.1.

Preboil = 27L at 1.044

Ended up with about 22L at 1.052. Added 5L to a demijar and pitched dregs grown up from Jolly Pumpkin Oro de Calabaza. German bock for the other 17L (pitched at 11.5 oC) and fermentation chamber set to 11oC.

Pretty dark looking wort. Looks more like a bock than a Vienna... looks 20+ SRM and not the 12ish calculated

Sunday 10th January 2016 - 4.5 days into fermentation. Turned off the fermentation fridge and let free rise to ambient (16oC).

Sunday 17th January (Day 12) - Cold crashed to -1oC to start lagering period.

Tuesday 26th January (Day 21) - Kegged. pH = 4.35. FG = 1.013. ABV = 5.1%. Did not fine. Taste is malty but light, a touch too roasty, a bit too bitter. Not as crisp as a lager should be, but absolutely no sulphur or diacetyl. Not really what I was shooting for, but not 100% sure what that was...

Thursday 19th February 2016 - Crash chilled sour beer.

Friday 20th Feb 2016 - Kegged and hit with 3 bar CO2 pressure. FG = 1.009. ABV = 5.6%.

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.104

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: 10/6/2015 5:40 AM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 1:19 AM

Notes: