Homebrew Beer Recipes | Page 212 | Browse 305,000+ at Brewer's Friend

Author:

ElkinsBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 4/15/2012 7:08 PM

Notes: OG - 1.052 1/14/12
Final Grav - 1.010 1/28/12

Author:

Cookie Cheong

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 11:26 AM

Notes: This is a guess based on publicly available information and may not be correct. The "Rusty Rex" Brewie Pad is available from www.brewie.org

Author:

Bakke Brygg

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 7/31/2014 12:17 PM

Notes: Begynn med å varme opp 24 liter vann til ca. 70 grader i en stor kjele (bør være minst 30 liter). Sett boksene med flytende maltekstrakt i et bad med varmt vann (trenger ikke være glovarmt) ved siden av for å få maltekstrakten mer løselig og enklere å få ut av boksene. Når vannet i kjelen er varmet opp, rører du inn både den flytende og den tørkede maltekstrakten (DME/Spraymalt) til alt er oppløst i vannet og koker opp. La koke i 60 min og tilsett humle som beskrevet underveis.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Alex C.

Boil Size: 12 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 4:21 PM

Notes: Belgian inspired Washington farmhouse ale, 15 Gallon solera barrel project. Utilizing bootleg's Fall 2020 and Spring 2021 solera blend as the barrel inoculant, local Skagit valley malt, Washington white wheat, a splash of specialty malts, Local distillery 15 gal bourbon barrel.

6th beer going into this barrel; 5th round aging on wild blueberry + huckleberry.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 7/7/2015 8:13 PM

Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.

The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.

Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.

**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.

11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv

Author:

Marcus W

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2014 4:07 AM

Notes:

Author:

Tsbrooks71

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 4:53 PM

Notes: First Place in Russian Imperial Hill City Home Brew Lynchburg VA

Author:

The Great BeerBowski

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 8:16 AM

Notes:

Author:

raiderrob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 8/25/2015 7:33 AM

Notes:

Author:

DanMart

Boil Size: 8.93 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 30.09 psi

Creation Date: 5/22/2022 11:29 PM

Notes:

Author:

zbones920

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.75

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: 10/31/2016 1:37 AM

Notes:

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 11:15 AM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

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: 1/11/2016 4:58 PM

Notes: safale 05 and london 111

Author:

rgrosholz

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Molasses

Priming Amount: 1.5 oz

Creation Date: 11/5/2015 1:02 AM

Notes: Stout Gruit ale brewed with herbs in place of hops.

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 9:24 PM

Notes: Tuesday 16th Feb 2016 - Proviva starter. 3 packets of svarta vinbär och granatäpple superfrukt added to 800 mL of 1.036 wort (about 50 billion bacteria). Pitch temp = 37oC. Overnight temp dropped to 22oC. pH = 3.55 after 11 hrs. after 20 h pH = 3.30.

Also started a stirplate starter of Mangrove Jack M44 West Coast Ale (packet had been open for 6 months). No activity after 24 hrs.

Wednesday 17th Feb 2016 - Mashed in at 67oC.

20 mins. Stirred mash. 64.8oC. pH = 5.70.
40 mins. Stirred mash. 63.8oC. pH = 5.35.
90 mina. Stirred mash. 63oC. pH. 5.30.

Reduced pH to 4.5 using 80% lactic acid (about 7.5 mL) and then bubbled CO2 through.

Preboil gravity = 1.039.

Pitched the whole lacto starter (which was red!) at 48oC. Wrapped the surface with cling film and left overnight.

9 hrs later. Temp = 40oC. pH = 3.90.
16 hrs later. Temp = 30oC. pH = 3.48

Had to boil due to plans. Would have been better to let it drop to pH 3.3 before boiling.

SG had dropped to 1.032. Must have got a yeast infection(!).

Boiled for 40 mins. Added chiller, yeast nutrient and whirlfloc after 20 mins. Chilled to 20oC and aerated before pitching 1 pack of rehydrated US05 (underpitch) after my M44 starter showed no signs of activity after 2 days...

26L @ 1.033. pH = 3.53.

13L dry hopped with 56g Citra for 3 days and then kegged. FG = 1.006. 3.5% ABV. pH = 3.38.
13L had 2 packets of 120 mL of yuzu juice added and left to ferment for another 5 days.

Sunday 6th March 2016 - Kegged Yuzu Berliner. FG = 1.006. 3.5% ABV. pH = 3.25.

Author:

Randy64

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 1:14 AM

Notes:

Author:

frankjones

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 2:23 PM

Notes: ----------original-----------
Batch Size: 6.00 gal Style: Imperial IPA (14C)
Boil Size: 8.51 gal Style Guide: BJCP 2008
Color: 6.4 SRM Equipment: My Equipment - Keggle Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 85.1 IBUs Boil Time: 60 min
Est OG: 1.073 (17.7° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P) Fermentation: Ale, Single Stage
ABV: 8.2% Taste Rating: 46.0

Author:

BBJ Brews

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: cane sugar

Priming Amount: 5 oz.

Creation Date: 9/18/2012 5:36 AM

Notes: I have never used Zythos hops before, but thought I would give them a try as I received 6 oz. free from Williams Brewing.
Steeped crystal 40 at 155F for 25 min., then began boil. Bulk of extract was added as late addition.
I pitched onto half of the yeast cake from prior beer that I was bottling the same day. The yeast was one pack of Nottingham and one Wyeast 1272 Amer.Ale II.
Four weeks in primary, no secondary fermenter. Dry hopped with 2 oz. Zythos pellets for last 10 days. I just threw them in loose.
At bottling time the beer had a pleasant pineapple/citrus smell. Primed with 5 oz. of cane sugar.
Starting gravity was 1.073 and finished at 1.017
This was just a test of some zythos hops that I had and it turned out good, but not great. I would like a hoppier and less sweet beer so next time I will be making some changes. I will half the crystal and use something like magnum to bitter with and add some simcoe along with the zythos for flavor/aroma.
10 months later...this beer actually smoothed out and was pretty decent, too bad i was on my last bottle.

Author:

Mikklan

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 1:48 PM

Notes:

Author:

Boil Size: 780 Litres

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2014 7:17 AM

Notes:
Ginger and bergamot to complement the mandarin flavoured hops and should be for subtle flavor balance only and refreshing qualities, should not be dominant.