Homebrew Beer Recipes | Page 2305 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 8:42 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

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: 8/5/2022 12:45 PM

Notes: This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile.

Step by step
This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 170 °F (77 °C) water to stabilize at 150 ºF (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy!

Extract with grains version:
Reduce the 2-row pale malt from the all-grain version to 1 lb. (0.45 kg) and add 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Marc Martin (BYO) Magazine
Issue: January-February 2011

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 10/15/2020 6:00 PM

Notes:

Author:

RIBrewer

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2018 7:51 PM

Notes:

Author:

sn00ky

Boil Size: 13.25 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 8/1/2018 7:13 AM

Notes: Subbed Crystal 40 instead of CaraMunich for inventory

https://learn.kegerator.com/brewing-smoked-beer/

Ferment with S23 or US-05 - meant to be lagered, but 05 can work as an ale.

Lagering Instructions:
At flameout, whirlpool, chill to 60°F and rack to your fermenter.
Pitch yeast and ferment at 48-52 degrees Fahrenheit for 3-4 weeks, then allow it to slowly ramp up to 60 degrees before cold crashing to 32-38 degrees.
Let rest for 14 days at 32-38 degrees before bottling or kegging. The longer you lager, the smoother the flavor will be.
The Quick & Dirty Ale Method:
At flameout, whirlpool and chill to 68 degrees Fahrenheit, ferment at 68 degrees for 14 days, then bottle or keg. Once carbonation is complete, refrigerate as long as possible before consuming.

Author:

Granvillen

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2018 3:42 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2017 6:57 PM

Notes: Optional: 4-5 oz of C10

Author:

Steve Licht

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 2:30 PM

Notes: Add flavoring post fermentation

Author:

Water'n'Wine Truro

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2017 2:33 PM

Notes: Lower-alcohol beers ferment out quickly, but be sure to give this beer a few days after fermentation to clean up.

Author:

Badzzy

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

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: 1/8/2017 2:19 PM

Notes:

Author:

hoplady89

Boil Size: 6.5 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: 1/10/2013 7:02 AM

Notes:

Author:

Paintbucket

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 4:04 PM

Notes:

Author:

mkoskinen

Boil Size: 73.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 5.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 6/9/2016 9:06 AM

Notes:

Author:

d.mussle@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 6:38 PM

Notes: Steep Grains at 150-155F for 30min.

Author:

timucin

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 77

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: 11/16/2015 7:17 PM

Notes: this is my first brew. i said why not go the whole nine yards and skip the extract brewing completely.i toasted my 2-row, i think it's going to turn out darker than this. so far so good.
the recipe is my creation also.
i have set the IBU deliberately low.

Author:

TreFellas

Boil Size: 77 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 11:31 AM

Notes: Videreutvikling av http://www.bryggerstupet.no/2015/04/batch-42-citrus-american-pale-ale-capa/

Bruker ikke humlefilter.

Author:

Crookedeyeboy

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2015 3:13 PM

Notes: Mash Schedule:
*Dough in to start the mash at 52°C
*Leave for 10 minutes
*Remove 30% of the mash and put in a large saucepan
*Add hops
*Heat to 60°C and hold for 5 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 62°C (approx)
*Leave for 45 minutes
*Sparge with near boiling water (95°C)
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.2
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house cultures + L Brevis starter

This time I am going to change things a little:

*When adding wort to FV run down the side, reduce oxygen to promote lactic growth
*1lt of House Culture + Lacto Brevis/1lt of apple juice used to scale up all going into the FV once wort chilled
*200g of boiled and chilled Maltodextrin to be added with cultures
*The next morning I shall check the pH, if suitably sour/low pH then I shall add US05
*Cross fingers and hope for the best!

Author:

steharg

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 2/7/2015 10:47 AM

Notes:

Author:

mboman

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:00 PM

Notes:

Author:

James Scott

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/26/2011 10:06 PM

Notes: