Homebrew Beer Recipes | Page 207 | Browse 305,000+ at Brewer's Friend

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 2/8/2013 8:17 PM

Notes: I had two ounces of Legacy hops that I added through out the boil

One 1st place in the American IPA category

Runner up best of show

Author:

paolobosco

Boil Size: 21.4 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: 3.2Vol

Creation Date: 2/15/2013 8:40 PM

Notes: Starter with a slight underpitch. Pitch at 18°C and raise to 23°C in one day.

Author:

Postiz

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.9

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: 2/3/2016 11:53 AM

Notes: http://www.eckraus.com/blog/foreign-extra-stout-beer-recipe-all-grain

Author:

nununene

Boil Size: 7.16 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.273

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.2 oz

Creation Date: 8/16/2020 8:55 PM

Notes:

Author:

RichF

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2018 3:13 PM

Notes:

Author:

BlueKard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 6/29/2015 3:49 PM

Notes: BIAB adaptation (with some tweaking) of Lil' Sparky's Nut Brown ale:

http://www.homebrewtalk.com/showthread.php?t=30187

Author:

Mark F.

Boil Size: 7.5 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: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 11:45 AM

Notes: Fermented it on my back porch for the first ten days when it was around 50-60F. Then transferred it after about the 10th day to the secondary fermenter and into my unheated foyer, where it was around 45 for the past 4 weeks. Just bottled it yesterday with cane sugar primer and will store for three weeks at room temp before storing in my cellar for another month at 55. I tasted the beer at bottling and it has a nice crisp, slightly bitter, dry and malty. running about 6.2% ABV. Clear gold color. I really liked this Munich Lager yeast as it really performed in colder temps and attenuated nicely.

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 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2016 7:32 PM

Notes:

Author:

Sensing Brewing

Boil Size: 59 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

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: 1/7/2018 10:27 PM

Notes: 23/3/18.

22 L with our house kveik blend. Ferment at 28c.

29/3/18
1.010 Racked on 1.2Kg Blueberries in 11L PET. 109g/L
And keg rest in 12L Cornelius keg,

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21 L with a blend of WLP644 and A20 CITRUS.
Fermented at 26c.

4/4/18 1.012 Racked on 800g blackcurrants in 11L PET. 73g/L.
And keg rest in 12L Cornelius keg.

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5 L to La saison √225 & Saison De Dottignies dregs.
Ferment at 23c.
4/4/18 Adding 800g Raspberries, 160g/L.

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5 L Unhoped wort with a blend of all my cultures.
Ferment at 23c.

SenSing M€G@ Blend.

Mud King MTF
Megablend UK 2018
Funk Weapon #2
Hornindal FY5
Ebbegarden FY9
Framgarden FY10
Simonaitis FY16
Midbust FY17
Aurland FY38
Marina FY39
Rima FY40
A20 Citrus
WLP644
WLP648
Mix culture 1. Different Kveiks and bottle dregs.
Mix culture 2. Wild cap from Norwegian blueberries and Ebbegarden kveik.
Mix culture 3. A blend of all my cultures from 6 month ago.

Dregs.
200ml starter wort @ 1.030 for 4 weeks at room temp in 250ml lab bottles.
La Saison √225. 200ml
Saison De Dottignies. 200ml
FiftyFifty Lambic x2. 200ml
Boon Mariage Parafit x3. 200ml
Boon Kriek x4. 200ml

Will use this to inoculate 30L of Cherry Lambish.

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Author:

Tonybrew

Boil Size: 26.5 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 67.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Maple syrup + candy ambre

Priming Amount: 3/4 cup

Creation Date: 6/4/2012 1:38 AM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 3:34 PM

Notes:

Author:

Milk The Funk

Boil Size: 5.8 Gallons

Boil Time: 15

Boil Gravity: 1.045

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: 12/31/2018 8:05 PM

Notes: Optional: add fruit/juice or dry hops.

The original recipe post from MTF:

1052 OG 6% ish ABV 3 SRM 0 IBU

3 lb Briess Golden Light DME 3 lb Briess Wheat DME 4 oz Maltodextrin

2 goodbelly shots / 1 32oz carton 1 pack Belle Saison 500ml starter of Brett - Your choice *Optional: Bottle dregs

15 minute boil. Chill to 70*f. Pitch goodbelly, sacch, and brett. Wait 2-4 weeks. Package.

*Optional - Add fruit/juice/dry hops

Author:

Cameron

Boil Size: 8.19 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 12:54 AM

Notes: 9.3 gallons RO Water
16 g Gypsum
1 g Calcium Chloride

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 9:30 PM

Notes:

Author:

mat66

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 6:30 PM

Notes: Gather wort after mash/sparge runnings.
Pitch lacto starter when temp ~ 100 *F
Check PH daily until desired PH
When PH hit, boil Wort for 15min to kill Lacto
-15min addition= Sea salt + coriander
-Flame out hops if wanted
Cool wort as normal, pitch Sach strain
When active fermentation dies down (per gravity reading) dump fruit puree into primary.
Dry hop as desired after fermentation starts to finish after fruit addition.
Keg as normal.

Author:

Mr Merlin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 128.5 g

Creation Date: 11/10/2019 6:26 PM

Notes: Grains are double ground (purchased ground then finely ground using Corona style mill).

Method is all grain but using BIAB bag so no concerns with stuck splarge.

Batch splarge method used.

Re circulation during mash.

Hops added and kept in hop spider.

Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.

Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.

On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.

Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.

Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing

1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.

Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 1/8/2016 7:21 PM

Notes:

Author:

Brady Smith

Boil Size: 14.25 Gallons

Boil Time: 75

Boil Gravity: 10.1

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 2:52 PM

Notes: 2 yeast packs in a 1.25L 24 hr starter for EACH fermenter.

Accolades:
*2nd out of 30 American Lagers in the 2016 Indiana Brewers Cup (Score 42)
*1st in the 2017 NHC First Round (Score 42 from 1 Master)
*Silver in the 2017 NHC Final Round (Score 44 from 2 Masters)

The key to making this great is getting the FG to 1.008. The NHC Final batch finished at 1.008 and was noticeably better with more "pop" than my 1st Round batch (FG 1.010). A 60 minute+ rest at 146 or so is key, in my opinion.

Hybrid of Coors Banquet & Budweiser. Both beers use approx 70:30 barley:adjunct

Coors: 70% 2-Row and 30% Corn
Bud: 70% 6-Row and 30% Rice

This beer uses approx 90:10 6-Row:Corn. Decreasing the adjunct keeps the beer w/i style guidelines but it still actually tastes like beer. Most of my macro-hating beer snob friends like this beer, FWIW.

The batch brewed for NHC 1st Round in early Jan-17 was a 6 gallon batch and used WLP 840. This batch split between WLP840 and WLP850. Submitted bottles of WLP 840 to NHC Finals. 850 made a Heineken-like lager... a perfectly decent beer but the 840-half was more to-style. WY2007 also works well for this beer, and WY2035 is great but only has seasonal availability.