Homebrew Beer Recipes | Page 224 | Browse 300,000+ at Brewer's Friend

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/18/2012 6:13 PM

Notes: One of my favorite recipe's! This is a 'hop blast' method spin on the original, meaning no 60min hop boil, but extra hops at 15 min to achieve the same IBU. With nmore hops used at the end of the boil you can achieve bitterness IBU but pack more hop flavor and aroma. Method WORKS! I use 1 extra ounce, Columbus, at 15 min. No honey, name comes from honey malt used.

Cheers, Jim.

More description and label on my brew blog
http://jimsbrews.blogspot.com/

Author:

Boil Size: 4.5 Gallons

Boil Time: 80

Boil Gravity: 1.035

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: 7/2/2018 12:34 AM

Notes:

Author:

tstanonis1

Boil Size: 8.24 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.1

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: 11/6/2015 9:58 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 5:34 AM

Notes:

Author:

RockHopper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 8/31/2016 5:09 PM

Notes: From the book "Mikkellers book about beer" by Mikkel Borg Bjergsø og Pernille Pang. Originally "Red White Christmas".

Author:

Rice Island Brewery

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 10

Efficiency: 71

Mash Thickness: 4.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2016 5:02 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 75

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: 4/21/2016 7:32 PM

Notes: Step infusion mash: add 4.5 Gal of 130°F water to the grains. Stir, stabilize and hold the temperature at 122°F for 30 minutes. Add 2.5 Gal boiling water. Add heat to bring temperature up to 150°F. Hold for 60 minutes.
After conversion, raise temperature to 167°F lauter and sparge with 9 gallons of 170°F (77°C) water. Collect about 14 gallons of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

Author:

possum

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2013 12:03 AM

Notes: og 1.1, fg 1.02.
52 ibu. 16 srm

or use wyeast 1968.
whirlpool hops 5 minutes before cooling at 0 minutes.
use dark brown sugar
package and age for 8 weeks

Author:

Buzz Cultist

Boil Size: 2.5 Gallons

Boil Time: 15

Boil Gravity: 1.208

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3/4 cup

Creation Date: 2/17/2014 11:16 PM

Notes: This very dry mead ( a variation of "barkshack ginger mead") was a challenge to input I expect the F.G. To come in at around .992 using dry champagne yeast which I could not find in the recipe maker. Made a change to the Lovibond of buckwheat honey that was listed as mine was around a 35.
Grated Ginger and add everything but yeast, lemongrass and fruit to 1 1/2 gal. Water and boil for 15 min. Remove from heat and remove as much grated ginger as possible
Add fruit steep for 15 min.
Pour into fermentor with 3 1/2 gal. Cool water and lower temp to 70-78 pitch yeast and open ferment for 7 days or until you reach a gravity of 1.020 which ever is first
Rack leaving fruit residue (if any I used juice) by straining, air lock and mature for 1 - 1 1/2 months
Add a Strong lemongrass tea at bottling
Age for at least 1 year with a tasting after 6 months to test mellowing.

Author:

smuggs36

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2014 1:29 PM

Notes: The Munich LME is actually Briess rye LME. it didn't have the option in the drop down menu.

Author:

imaginut

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 2/13/2020 1:12 AM

Notes: Based on my Creme Brule Stout recipe this is inspired by Founder's French Toast and Wicked Weed French Toast. When I brew it I will put the sliced vanilla beans and cinnamon stick in bourbon and let it soak during fermentation. At Kegging time I will add them directly to the keg

Author:

Dai Kide

Boil Size: 16 Litres

Boil Time: 40

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: sucrose

Priming Amount: 48.3 g

Creation Date: 3/7/2021 9:31 AM

Notes: Hops in a hop spider / sock to minimise vegetal matter.

Ascorbic acid added to bottles before bottling to reduce oxidisation.

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 73

Mash Thickness: 1.63

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 1:51 AM

Notes:

Author:

mascervesa

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 10:30 PM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 6/10/2015 5:36 PM

Notes:

Author:

Mumhan Matt

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

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: 3/17/2016 10:21 PM

Notes:

Author:

octopussy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 82

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: 1/15/2016 3:17 PM

Notes:

Author:

sjs5155

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.66 ounces

Creation Date: 1/13/2012 5:03 AM

Notes: -Black Patent to Raise SRM a Bit
-Yeast viability was questionable, so a starter was implemented
-Turned out clear and crisp
-SRM was dead on to prediction
-Primary 1 week, Dry hop in secondary 2 weeks, Rack off hops then continues secondary for 1 week, bottle 2 weeks.

Author:

Raging_Engie

Boil Size: 0.5 Gallons

Boil Time: 15

Boil Gravity: 1.252

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: 3/24/2018 7:39 PM

Notes: Bring 1/2 Gallon to Boil
Remove Heat
Stir in 3lb of wild flower honey
Chill to 68F
Add 1 tblspool go ferm and ec 1118 yeast

Ferment in Primary 2 weeks
Transfer to Secondary
Add 2 oz of toasted bourbon soaked oak chips and 2 opened vanilla beans

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 9.3

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2018 3:07 PM

Notes: Last year (2017) I used 40% Vienna and it was tasty. This year (2018) I might go with 25% Munich which will be about the same color and we'll see how the flavor profile turns out.

2018-8-2 tweaked the recipe a bit to match Helles Exportbier for a 2fer.

2019: pils + ~30% munich

2022: 15% munich; going a bit lighter with the munich
72g split between saphir and tettnang turns this into a pilsner! not a bad thing, but altering the recipe to 2g/L instead of 3 and changed to Mittelfruh. also changed munich back to ~30%

2024: did about 12% munich and was more of a pils still. planning on some test batches with 20% munich plus some late hops to get a more malty and hoppy end result and still be helles-like.