Homebrew Beer Recipes | Page 200 | Browse 305,000+ at Brewer's Friend

Author:

bdr0679

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2013 12:58 PM

Notes: *won 1st and 3rd in the CASK beer blitz with this beer in 2013

Author:

Boil Size: 31.9 Litres

Boil Time: 60

Boil Gravity: 11

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2015 7:00 AM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 7:10 PM

Notes:

Author:

Kaiser

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 82

Mash Thickness: N/A

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: 12/30/2012 3:42 PM

Notes: Obtaining the enzyme extract:

after 30 min at 60 C pull and filter 500 ml of wort. Cool it (possibly in an ice bath) and put aside. Use that enzymatic active wort to wake up the yeast and then add it to the beer along with the yeast. It will continue the breakdown of dextrins during primary fermentation.

NOTE: Don't bottle condition this beer unless you you know if the breakdown of dextrins is complete.

Author:

Jameswoody

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 68

Mash Thickness: 1.5

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: 11/25/2015 4:46 PM

Notes:

Author:

recreation brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 64

Mash Thickness: 1.4

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: 8/16/2012 12:59 AM

Notes: Pitched at 50*, let fermentation naturally rise to 64* before stopping.

Author:

mraether@blackfoot.net

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 ounces

Creation Date: 3/19/2012 6:51 PM

Notes: 9/26/22 - Brewed. Placed strike water in tun first to avoid dough balls, stir grain in in about 4 batches. Heated strike water to 172; got mash temp of 151. Mashed for 70 minutes to get full starch conversion. Got 5.5 gallons in kettle; 5 gallons in fermenter, but included a lot of trube. Next time pour cooled wort through strainer to catch some of the trube like I did before going to full grain. Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Took a OG reading - 152. Left cascade hops in kettle while cooling. Yeast used was harvested and reenergized from last batch.
10/2/22 - Racked to secondary. Sample confirmed it'll be awesome.
10/2/22 - Brewed 2nd batch. Forgot to bring grains up from downstairs refer. Strike water 202 degrees; grains were 45. Gave a mash temp of 152. Placed water in tun b/f adding grain to minimize dough balls, but got stuck sparge on 1st running. Might be better to add grains to tun first, then add water. Yeast was reused Safale 05. Regarding that stuck sparge - I think I tried to drain the first running too fast. As before, Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Boiled for one minute then left in kettle during wort chilling.
10/23/22 - Brewed 3rd batch.
11/1/22 - Racked 3rd batch.
10/30/22 - Brewed 4th batch. Fermenting in storeroom, about 66 degrees. This recipe reflects some changes from batch 3: heated 3 gal strike water to 179; got mash temp of 154-55; grains at room temp. Went with 10 lbs Pilsen malt as it's sold in 5 lb. bags. Normally would be 9 lbs for this recipe, but didn't want to save the 1 lb. 5 gal sparge water at 180, drained off got about 5.5 gal; reduced to about 5 gal in fermenter.
2/15/22 - Rebrewed. Stayed with 9 lbs pilsen, saved 1 lb for whenever. Based on the OG I think I should have added it. Note: added 6 oz acid malt instead of 4 oz as before; trying to bring down the pH. pH still too high; 5.0 to 5.8 depending on where I test; gives me an average of 5.4.. OG: 1.47 per refractometer. Pitched yeast at 75 degrees, ferm temp in room 67 degrees.

Author:

Radek

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: 3

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: 2/21/2016 3:51 PM

Notes:

Author:

MJ

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/19/2012 1:12 AM

Notes: Very dark and not too bitter, medium body, smooth mouth feel but has strong roast grain finish. I have been brewing this every year in July since 2009. This 15 gallon recipe will scale down to 5 easily. Usually fermented in two separate vessels, blended when completed and kegged. An alternate method I like is to split off 5 gallons when racking for secondary fermentation and rack onto 1 to 2oz of American Oak Chips. (Nice hint of the oak and I prefer to age this method two or three months)

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 5:33 PM

Notes:

Author:

EricT

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.3

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: 2/18/2017 12:20 AM

Notes:

Author:

krecja

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

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: 8/3/2014 2:34 PM

Notes: Popular vote: 1st place for ReadyTalk Homebrewers Oktoberfest 2014

Author:

gintoddic

Boil Size: 1.5 Gallons

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 70

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: 6/6/2014 3:41 PM

Notes:

Author:

4467Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

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: 3/18/2014 12:08 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2014 12:06 AM

Notes: Mash steeping grains at 156 for 45 minutes because of the flaked grains

I kid you not this was fermented at 62 and kept there for 6 days before raising it to 65 (a big you must do)this yeast is best fermented cold

I did filter this with a 5/1 filter combo so it might have changed the color lighter than it would other wise

this was a huge success, great summer beer medium body golden in color and smooth as hell, gotta name this great summer beer Ozarks Golden Ale

Author:

Ewibe

Boil Size: 2030 Litres

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 10:25 AM

Notes:

Author:

jpthier1020

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

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: 3/23/2014 8:46 PM

Notes: Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.

Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).

Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.

Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.

Primary Fermentation: 3-4 weeks.

Author:

BaldBrewing

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.031

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: 11/3/2016 3:46 PM

Notes:

Author:

sdrum3@gmail.com

Boil Size: 13.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2018 5:46 AM

Notes: boil for 60min. to get DMS for raw flavor.

In fermentation, pitch and hold at a steady 50°F (10°C) for the first 5 days, then start increasing the temperature. Once you’ve reached terminal gravity (about 1.011), get it packaged up and ready to drink!

Kellerbier, also Zwickelbier, is a type of German beer which is often not clarified or pasteurised. Kellerbier can be either top-or bottom-fermented. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages