Homebrew Beer Recipes | Page 2209 | Browse 320,000+ at Brewer's Friend

Author:

SaucyAussy

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

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: 5/7/2018 10:58 PM

Notes: Mash at 152 for 60 minutes and boil for 60 minutes. Ferment at 68.

Author:

guco

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2023 3:58 PM

Notes:

Author:

Meatwad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2021 10:13 PM

Notes: open ferment until krausen drops

Author:

Comstock Brewing Company

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2019 6:30 PM

Notes:

Author:

Bubba8

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2019 7:20 PM

Notes:

Author:

hesuskhristo

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 4/8/2019 7:40 PM

Notes: My first attempt at a Dead Guy type of ale. Just tapped it. Turned out great. Very smooth and flavorful.

Author:

orocher79

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/22/2019 8:42 PM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2019 2:43 AM

Notes: This is a great beer. you need to use a vermont style, hazy/north east yeast for this beer .

ferment for 14, dry hop for 4, keg it. depending on temp fermented, itcan be consumed in 21 days. 30 if warmer 70+ fermentation.

1 month fermentation + 1 week carbing and lagering seems to work out great for my taste.

Author:

Singapour

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 11/22/2018 7:43 AM

Notes: Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)

Russian Imperial Stout Homebrew Recipe
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you’ll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.

This recipe was originally featured in the 2009 January/February issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy digital archive.

A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week.

Author:

borkic

Boil Size: 15 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 8:41 PM

Notes:

Author:

MRA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 9/15/2015 2:10 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 2/10/2018 10:44 AM

Notes:

Author:

Flexmo

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2017 3:26 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=42841

Subbing Amarillo for Centennial because that's what I have and it's chiefly bittering, and London Ale III yeast for Nottingham, same reason.

Author:

MultipleAwardWinnerJr

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2017 8:11 PM

Notes: $34 for recipe to brew.

First run on RoboBrew ever, working out kinks with machine.

Terrible efficiency on RoboBrew for first run. 55% instead of my normal 75%-80% BIAB. Should have used rice husks, may have helped given amount of wheat used.

racked at 1.008 and added dry hop addition. interesting taste after checking gravity. Good so far but lets see after its bottled and carbed up.

Will switch Pacific Jade for Citra next time as Pacific jade has a funky smell and on hop wheel is supposed to be a citrus type but definitely does not shine through in any aspect of that. Has more of an herbal taste than a sweet taste.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 3:36 PM

Notes:

Author:

wbg126

Boil Size: 0.75 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: .8 oz

Creation Date: 4/21/2017 1:17 AM

Notes: Very sweet, use sugar as 6-8% of fermentables when scaled to 5 gal

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 11/29/2016 8:21 PM

Notes: Crush the grains, place in a grain bag and steep them in 2.5 gallons (9.5 L) of 168 °F (76 °C) water for 30 minutes.
Remove grain bag and bring grain tea to a boil.
Stir in malt extract and resume boil, add Cascades hops once boil resumes.
After 45 minutes, add the Goldings hops (60 minute total boil).
Ferment at 68 °F (20 °C)

The basis for the recipe is Watney's Cream Stout. I added coffee and tweaked the grain bill.

Author:

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2016 7:47 PM

Notes:

Author:

BenMyton

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.049

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 1:51 AM

Notes: Second Round - House IPA - EZ Mode

20min Mash
20min Boil
Ferment Warm

Targets:
Moderate ABV
Dry Finish
Citrus/Floral/Pine Forward
Bright Pour

E9/HM Five of Swords / Todd the Bod

Author:

Storeyv34

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 11:42 PM

Notes:
- Add corn sugar to boil, not in mash

- Days 1-7 Primary
- Days 8-14 Secondary - add dry hops batch 1
- Days 15-21 add dry hops batch 2
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg and add whole leaf hops if desired