Homebrew Beer Recipes | Page 2247 | Browse 325,000+ at Brewer's Friend

Author:

Crookedeyeboy

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 1:18 PM

Notes:

Author:

Leetxen

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 8/30/2021 2:30 AM

Notes:

Author:

Kinglucky

Boil Size: 29.3 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.7

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: 12/3/2018 2:13 PM

Notes:

Author:

Bungalow Brews

Boil Size: 23.4 Litres

Boil Time: 180

Boil Gravity: 1.059

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: 65

Creation Date: 2/5/2018 9:34 AM

Notes: Rest in secondary fermenter on oak for around 1 year. Bottle.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 44 Litres

Boil Time: 75

Boil Gravity: 12.7

Efficiency: 63

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 11:00 AM

Notes: 1.5l starter at 10P / 170g DME, 1 day stirplate

----
Another rebrew of my award-winning porter recipe, inspired by Fuller's London Porter. Beer brewed to this recipe scored 1st in I MKPD in Krakow in 2011. Competition brew had lower OG (to keep within style guidelines), rebrewed versions have higher OG to match Fuller's.

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 2.2 0z

Creation Date: 9/12/2016 9:48 PM

Notes:

Author:

i drink to forget

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

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: 10/31/2015 7:17 PM

Notes: hydrated yeast. sluggish krausen for what id expect so far.

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 9/9/2015 2:18 PM

Notes:

Author:

capt9859

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 8/31/2015 4:12 AM

Notes: Spice Mix

1 Tbsp Cinnamon
1/3 Tbsp Ginger
1/3 Tbsp Nutmeg
1/4 tsp Cloves

For five gallons:
MALT
8# Marris Otter
1# Biscuit malt
8 oz Munich malt
HOPS
1 oz Fuggles (4.0% AA) @ 60 minutes
OTHER STUFF
3# pie pumpkin
4 oz molasses (preferably blackstrap)
4 oz maple syrup (preferably Grade B)
1-3 teaspoons spice mix
Your favorite clean-fermenting yeast (I use US-05 or 1056 these days, but have had good results with WLP002 and WLP007 too).
1.057 OG
1.014 FG
14 SRM
13 IBUs

I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true.
The spices. This is incredibly important. Most of the changes I made while I was still developing my recipe involved getting the balance of spices right, both in the actual spice blend and in how much to add to the beer. I like a spicy pumpkin ale; I add a tablespoon of my spice mix at burnout. This is more than most people use, and if you've never brewed a pumpkin ale before you want to start with less. You can always brew a spice tea and add it when you bottle or keg if you find you want more spice character.
Secondary. People do it all the time with fruits, but they never think to add pumpkin in secondary. I've only heard of a handful of other people doing this, but if you really want to see the benefits of using real pumpkin instead of just pumpkin pie spices, you need to do this. Two to three pounds of finely cubed (~0.5") pumpkin, caramelized as before in the oven, then candied with some molasses and maple syrup in a pan on the stove. Leave it for about a week, then straight to the bottle or keg.
Edit: One more thing. Keep your IBUs down. I've seen pumpkin ale recipes stretching into the 30-40 IBUs range, which is way too high in my experience. My recipe sits at 13 IBUs, and I've found that when you go much over 15 or so the hops start to clash with the spices.

Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting, as I talk about in the fourth section of this comment. When I say to toss your cubed pumpkin in brown sugar and spices, I mean about two tablespoons of brown sugar and a very small dash of your spice blend. This is an entirely optional step which probably doesn't make a huge difference; I do it mostly out of habit and tradition. Plus, it smells great.
The rest pretty much takes care of itself, right? Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. Some people prefer to toss their spices at ~5 minutes to get rid of any 'raw' flavor to the spices, but I find the residual heat between flameout and pitching takes care of that. My spice blend is a mix of one tablespoon of cinnamon, one third tablespoon each of ginger and nutmeg, and a quarter teaspoon of cloves. Use whatever you like. I use a full tablespoon in my beer, but I recommend starting with significantly less if you don't already know how spicy you like your pumpkin ale. If you need to you can adjust the spice character when you bottle by brewing a spice tea and adding it to taste.
The weird part. As I talk about in the sixth section of this comment, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.

Author:

KillerKadoogan

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: 170g/0.5 cup water

Creation Date: 7/27/2015 12:11 AM

Notes: Base recipe comes from BYO: 250 Classic Clone Recipes - Founder's Breakfast Stout.

Cold Brew Coffee Recipe: Cold brew 4oz of Sumatran coffee with 32 oz of water, add filtered coffee to bottling bucket. Don't add additional water.

Primary Fermentor: 3 weeks
Bottle Conditioning: 4 weeks

Author:

DustyBrew2006

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 2/22/2014 4:47 PM

Notes: Brew start to finish was
brew date 11/29/14 kegged 12/10/14
3.5 gal of water to mash for 45 minutes
recirculate 3 times after mash mash was 153
stir more after recirculation
than 4 gal of water to 175 degrees (sparge water)

OG FG 1.021
Alcohol 5.09%

Author:

apicab

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 1:43 AM

Notes: el starter se hizo de 1,4 litros.
nota degustacion: levemente tostado, levemente seco, sin sabores fuertes, algo de dulzor residual

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 1:25 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.5

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: 4/4/2015 3:36 AM

Notes: Added 1.75 grs of burton salts; gipsum and papain

Author:

Traqker Lee

Boil Size: 11.6 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 3/24/2015 5:28 PM

Notes: http://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/#post684124

Cream Ale Recipe

This is a very simple, inexpensive cream ale recipe that will get every BMC drinker in the room enjoying homebrew. So named because of the three different crops that go into the grist (Barley, Corn and Rice).

The grain bill is cheap and in this case, you can use Minute Rice instead of flaked rice. No step mashing required. Simply combine the ingredients and follow a simple single infusion mash at around 152 degrees. I also mashed this for 90 minutes to get a highly attenuated beer. FG was 1.005...leaving a very dry, crisp beer with no noticeable graininess.

This beer clears up quickest of any of my recipes.

Author:

Peter Feger

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 3/19/2015 8:09 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 1/29/2015 1:21 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 1/17/2015 9:13 PM

Notes:

Author:

Scrandy Andy M

Boil Size: 6.30004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 5/9/2011 10:56 PM

Notes:

Author:

Jenberg

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 120

Creation Date: 3/18/2014 10:16 PM

Notes: Denne skal bli en vel-ballansert IPA mellom IBU og body.
Kan hende at jeg kommer kommer lavt på IBU om efficency blir for høy.

Target IBU = 65

Tar i utgangspunktet samme oppskrift som forrige gang, men nå med Hans sitt utstyr.