Homebrew Beer Recipes | Page 229 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.179

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: 3/8/2015 3:41 PM

Notes: add pecans with specialty grains and then during chilling

soak wood cubes for 2 weeks and add to secondary for 2 months

Author:

resettling

Boil Size: 5.75 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 12:39 PM

Notes: Quince cored and chunked to yield 3#. Simmered in 6 cups water 45 minutes, mashed and drained, then ran through food mill to get syrup out. Add this syrup at flameout and whirlpool.

US-05 dry then added mixed blend in 1 quart starter after it finally kicked off (24 hours into fermentation).

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2019 6:03 PM

Notes:

Author:

Matthew Hudson

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/2/2017 2:53 PM

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:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 1:32 PM

Notes: Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012 then dry hop...

This is an experiment..

Author:

Peter B.

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 2/5/2021 9:19 PM

Notes: An attempt at a Timbo Pils kind of beer brewed at Highland Park Brewery in LA. Pseudo lager style as well, a split batch at ambient temp 55-65 degrees(LA winter) and 95 degrees, both with Lutra Kveik yeast.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2019 11:55 PM

Notes:

Author:

Freetime000

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 12/8/2017 2:57 AM

Notes: After sparge the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons. It should work out to 1 gallon with the 90 min boil.

During boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

The style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above.

Aging is suggested 2-6 months though this recipe starting gravities are so high. 1.5 months in and it was tasting good.

Author:

Tim Fuller

Boil Size: 21 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2015 6:04 AM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2013 4:11 AM

Notes:

Author:

B-Chan

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2013 10:52 PM

Notes: This is an easy and delicious sweat cider. Here are the instructions:
• Buy 5 gal of fresh unfiltered cider (pasteurized)
• Buy 6 cans of Apple juice concentrate. (No preservatives or added sugar)
• Buy Yeast nutrient
• Buy Champaign yeast. I usually use 2 packs of the dry yeast because it only cost $ 0.75.
• Mix your cider, thawed apple juice concentrate, and yeast nutrient in a car boy. Make sure you start with the apple juice concentrate and top off with cider leaving room for fermentation at top of carboy.
• Mix well and take an OG reading.
• Shake really well for 2 mins and Pitch yeast.
• Seal with airlock and put in cool dark room for 7 days.
• Buy 5-6 more cans of apple juice concentrate and rack cider onto apple juice concentrate in bottling bucket.
• Mix well and bottle. (do not add any priming sugar) The apple juice concentrate acts as your priming sugar.
• Make sure you use proper sanitization throughout the all processes. (I use star no rinse sanitizer.)
• Bottle.
• Make sure to open a bottle every week to determine carbonation level. Once desired carbonation level is achieved refrigerate all bottles to stop carbonation.

Author:

pdjbrewer

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2013 12:55 AM

Notes:

Author:

cstrandb@msn.com

Boil Size: 7 Gallons

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: 1/29/2017 5:53 PM

Notes:

Author:

Nebula Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 2/25/2017 1:36 AM

Notes:

Author:

SchuBrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 11:59 PM

Notes: Base Recipe based of Boulevard's Harvest Dance. Recipe came straight from Boulevard.

Aged in 30 gallon used Dark horse Rye Whiskey barrel that was previously used by McCoys for Ursa Major. Some whiskey aroma and stout aroma.

After a month in the barrel pellicle started forming. Aroma was fruity and barnyard. Started to feed dregs of brett and sour beers for the next 4 months.

Beer thinned out but Brett flavor and aroma dominates in a great way. Has some lacto tartness

Author:

Garrett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 2/8/2016 3:20 AM

Notes:

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:

Vernon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2017 11:44 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 95

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2019 5:02 AM

Notes: https://shop.theelectricbrewery.com/pages/new-zealand-ipa

Based on Hopwired IPA

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.