Homebrew Beer Recipes | Page 206 | Browse 325,000+ at Brewer's Friend

Author:

WildHighlander

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

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: 8/19/2012 7:38 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2014 9:55 PM

Notes:

Author:

Ben's beers

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 5

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: 4/25/2014 8:52 AM

Notes: A very traditional English best bitter, derived from the following real ale recipes in Graham Wheeler's book Brew Your Own British Real Ale:

Adnams
Adnams explorer
Bass draught
Brakspear
Brakspear special
Deuchars IPA
Courage best
Courage Directors
Flowers IPA
Flowers Original
Fullers ESB
Hop back summer lightning
Marstons Pedigree
Moorhouses Pendle Witches
Morland Old Speckled Hen
Ruddles Best
Theakston Old Peculiar
Taylor Landlord
Wadworth 6X
Youngs Special

Hop level and crystal malt level are averages of the values in the the above recipes.

2% torrified wheat added for head retention only.

Wyeast 1968 (Fuller's ESB strain) chosen for its estery profile and malty finish. Fermentation temp 20 deg C for moderate ester production.

Brewed with London tap water. Half the volume boiled to reduce bicarbonate hardness. 2 grams gypsum added to raise sulphate level slightly.

This recipe is designed for brew-in-a-bag using a 19 litre stockpot. Efficiency worked out at 75% according to Brewersfriend and 80% according to Beer Engine. IBU level 33 according to Beer Engine, but true value likely to be slightly under this as brew-in-a-bag has lower utilization.

Author:

Dohtig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 10:30 AM

Notes: Harvest 6 Juniper branches, use 2 in the HLT for mashing liquor. Place remaining 4 on bottom of mash tun.

Author:

Gil Wagi

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 11/23/2012 1:58 PM

Notes:

Author:

stevesic88@gmail.com

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 2:40 AM

Notes: OG = 1.088
FG = 1.016
ABV = 9.45%

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2018 4:16 PM

Notes: Mash as usual. Boil for 15 minutes. Cool wort to 105. Add Good Belly Probiotic (Lacto). Maintain temp at 95-100 degrees for 24-48 hours until pH gets to 3.2 - 3.5. Taste to confirm acidity. Then run typical boil with hops, yeast nutrient, etc.

Took 2nd Place In The 2018 Oregon Brew Crew Fall Classic: http://fallclassic.oregonbrewcrew.org

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

mikebanyai

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 70

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: 4/12/2015 12:06 AM

Notes: 4/11/15 Started with 7 gal of the Howard Family 1030 maple syrup final running, equivalent to 5.5 pounds of the malt, but there was no malt, just the maple syrup dregs from the boiling pan, reduced to about 4.5 gal and then added the 10 pounds of Banyai honey so that final batch was about 5.25 gal 1 tablespoon of yeast energiser
Measured OG was pretty close to the 1120 predicted.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

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: 9/11/2016 1:31 PM

Notes: Grains of paradise:
Add 1/8 teaspoon to five gallons for a subtle flavor, or 1/4 teaspoon for a more intense taste.

http://www.ehow.com/how_5798676_add-grains-paradise-beer.html

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 5:43 PM

Notes:

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: N/A

Creation Date: 5/1/2017 3:49 PM

Notes: 1) Treated water and heated strike water to 160. Hit 154 which was over my 152 target. Rode out the 154 and it stayed around that and 153 for the hour. Mashed out to 170 holding the bag off the bottom.

Ph: 5.5

2) Uneventful boil, hopped as planned. Cooled using wort chiller and overshot 150F as it cooled very quickly. Not worried about the lower temps for the whirlpool, but lower than I wanted at ~125. 30 min whirlpool then continued cooling to lowest I could at 80.

OG: 1.062-4 <- hard to tell on the hydrometer but basically right on

3) Transferred to primary and moved to temp controlled chamber to chill to 68. Aerated using a pump and diffusion stone for 30 then pitched ballooned activated wyeast smackpack.

4) Fermentation going very well 12 hours in. After 4 days from pitch I dry hopped stage 1 and pulled a gravity sample. Gravity was at target.

5) Continued fermenting until 8 days from pitch and pulled another sample that read 1.012, so it hit below target. Sanple tasted fantastic!

6) Began cold crash and kegged at 10 days from pitch, adding the second dry hop to the keg in a hop screen. Carb'd at 2.2 vols for a week.

Taste is incredible with very milky smooth mouthfeel. Low bitterness and very aromatic and tasty. Highly recommend this recipe. The ella and Vic are subtle in the taste and the ekuanot blasts through with strong aroma. My best beer yet.

Author:

Structure Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2014 6:22 PM

Notes:

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 1/8/2014 2:32 AM

Notes:

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 3:38 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy.

Author:

parker-hatchett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2014 8:55 PM

Notes: BATCH 79, Brewed 6/8/14

173 perfect on mash charge temp. Yielded 154 in mash tun. Mashed 2 hrs.

Mash & sparge volumes: adj. sparge vol. down - yielded 6.75 gals. Perfect 5.0 gals in Primary

Honey added after boil, OG = 1.061

Author:

rrenaud

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 1:30 AM

Notes: split batch, Sigmund Voss Kveik yeast pitched at 90F, room temp ferment.

Sacch trois pitched at 80F, room temp ferment.

morebeer grains -> low efficiency :(

Served at Brooklyn spring coronation, went pretty fast, was well liked by people who were generally not that into beer. Was super clear considering >50% wheat/oat malt and a decent dry hop.

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 4/6/2016 4:49 PM

Notes:

Author:

Ryouji

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 3:43 AM

Notes: irish moss 30g

Author:

ConnorCG

Boil Size: 4.22 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2019 3:39 AM

Notes: This recipe is meant to be a clone of Huss/Papago Orange Blossom, which is a light American Wheat Ale that tastes almost like orange cream soda. Recipe from this thread on Homebrew Talk: https://www.homebrewtalk.com/forum/threads/orange-vanilla-wheat.179541/.