Homebrew Beer Recipes | Page 2420 | Browse 325,000+ at Brewer's Friend

Author:

Jeremiah White

Boil Size: 8.1 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 8:24 PM

Notes: Belgian or Weyermann Pilsner, NOT Rahr

Author:

Kevin9861

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 61 ° F

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 2/16/2022 11:53 AM

Notes:

Author:

BenchBrew

Boil Size: 21 Litres

Boil Time: N/A

Boil Gravity: 1.035

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: 0.75 bar

Creation Date: 1/6/2022 10:00 PM

Notes: Weigh out honey and mix into 4L of 80c water to blend into fermenter water. Target blend for 21c and start fermentation there
Ferment at 21c and let it free rise
Aeration with aquarium pump and stainless stone
14g yeast nutrient and ascorbic acid at pitching (Omega Propper Seltzer nutrient)
14g 3rd day of fermentation after degassing
Rack to 2ndry with thawed frozen peaches in sanitized bag
Acid blend or Malic Acid - shoot for PH of 5
Also add 60ml (2oz) each of natural peach and natural strawberry flavouring just before packaging
Force carbonate in keg at 3c - 30 lbs pressure for 24 hrs then drop to 12- 14lbs for serving

Author:

Jonathan Wurth

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81

Mash Thickness: 1.4

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: 11/19/2021 10:05 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/5/2021 12:44 AM

Notes:

Author:

Willettd

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/3/2019 10:47 PM

Notes:

Author:

BaYo Brew

Boil Size: 137.2 Litres

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2019 2:05 PM

Notes:

Author:

DBUK

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3

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: 6/30/2018 6:40 AM

Notes: increased pale malt 2.56 to 3.25kg to make sure I get 5% ABV

Author:

jmcnamara

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 62.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 3:11 PM

Notes:

Author:

WI-Brew

Boil Size: 3.5 Gallons

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 3:50 AM

Notes: Not to-style.

Author:

MaxParkanzky

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 5/1/2013 1:29 AM

Notes: Belgian Pilsner = Castle Pilsen

Author:

Phillip Davis

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 8:28 PM

Notes: 11/29 OG 1.058. ph between 5.1-5.5 throughout mash

December 15, 2016: too bitter- dial down to 22 at least. color is brown and looking for darker; maybe 3/4 pound for roast but maybe 0.33-0.5 pounds of carafa 2; chocolate necessary? What about black malt? what about MN Wheat? Gravity 1.016

Author:

Christoph

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 30 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 1:22 AM

Notes: Beer is hard.

Author:

Falango's Beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Açucar Branco

Priming Amount: 7gr por litro

Creation Date: 8/8/2016 3:20 PM

Notes: Caramunich I, foi colocado no lugar do Cararye Malt, que deve ser utilizado preferencialmente.
Cararye -- Opt #1 Carared / Opt #2 Caramunich I
CaraRed, Crystal 20L, Caraamber (Muntons), CARA 50, Caraavienne, Carabelge (em menor quantidade).
American Rye = Centeio

===== Descrição do estilo =====
10A. American Pale Ale
Pale Ale Americana Aroma: Aroma de lúpulo geralmente de moderado a forte e resultante de dry-hopping ou adições tardias na fervura de variedades americanas de lúpulos. Caráter cítrico de lúpulo é bastante comum, mas não obrigatório. Maltosidade de baixa a moderada que suporta a apresentação do lúpulo e pode, opcionalmente, apresentar pequeno caráter de maltes especiais (como pão, tipo tostado, como biscoito). Ésteres frutados variam de moderado a nenhum. Sem diacetil. O dry-hopping (se utilizado) pode adicionar notas gramíneas, embora esta característica não deva ser excessiva. Aparência: Coloração de dourado pálido a âmbar profundo. Colarinho de branco a quase branco moderadamente abundante, com boa retenção. Geralmente bem límpida, ainda que versões que passam por dry-hopping possam ser levemente turvas. Sabor: Sabor de lúpulo normalmente de moderado a alto, muitas vezes apresentando caráter de lúpulos americanos (embora outras variedades possam ser utilizadas). O caráter de malte limpo de leve a moderadamente alto dá suporte à apresentação do lúpulo e pode, opcionalmente, demonstrar pequena quantia de caráter de maltes especiais (como pão, tipo tostado, como biscoito). O equilíbrio é tipicamente em direção aos últimos lúpulos adicionados e ao amargor, mas a presença do malte pode ser substancial. Sabores de caramelo são normalmente baixos ou ausentes. Ésteres frutados podem ser de moderados a ausentes. Amargor de lúpulo de moderado a alto com um final médio a seco. O sabor e o amargor do lúpulo normalmente persistem até o final. Sem diacetil. O dry-hopping (se utilizado) pode adicionar notas gramíneas, entretanto esta característica não deva ser excessiva. Sensação na Boca: Corpo de médio-leve a médio. Carbonatação de moderada a alta. Final suave e sem a adstringência normalmente associada à grande quantidade de lúpulo. Impressão Geral: Refrescante e lupulada, contudo com uma quantidade suficiente de malte para dar suporte. História: Uma adaptação americana da English Pale Ale, refletindo os ingredientes nativos (lúpulos, malte, levedura e água). Normalmente de cor clara, limpa de subprodutos da fermentação e com menos sabores de caramelo do que sua contraparte inglesa.
Comentários: Existe alguma sobreposição de cor entre a Pale Ale americana e a Amber Ale americana. A Pale Ale americana é geralmente mais límpida, possui um perfil com menos maltes caramelados, menos corpo e, com frequência, final mais lupulado. Ingredientes: Malte pale ale, tipicamente americano de duas fileiras. Lúpulos americanos, com frequência, mas não sempre, de caráter cítrico. Levedura ale americana. A água pode variar no conteúdo de sulfatos, mas a quantidade de carbonatos deve ser relativamente baixa. Grãos especiais podem adicionar caráter e complexidade, mas geralmente compõem uma pequena parte dos grãos. Os grãos que adicionam sabor e complexidade de malte, leve dulçor e notas tipo tostado ou como pão são comumente utilizados (em conjunto com os lúpulos de adição tardia) para diferenciar as marcas.
Estatísticas: OG: 1,045 – 1,060
IBUs: 30 – 45 FG: 1,010 – 1,015
SRM: 5 – 14 ABV: 4,5 – 6,2%
Exemplos Comerciais: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 7/11/2016 9:21 PM

Notes:

Author:

Barrel guy

Boil Size: 7 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: 71 ° F

Priming Method: Best Sugar

Priming Amount: 5 oz.

Creation Date: 5/27/2016 9:43 PM

Notes: May 2016

The LME is Williams Brewing German Weizenmalt # M77. It is a blend of 60 percent German wheat and 40 percent Moravian 2 row barley. You can do a 50/50 blend by using 3.3 lb bottles each of Wheat and Light Barley LME and get similar results with a little higher gravity. Cut the DME to 10 oz and it's about the same.

The DME is Briess Bavarian Wheat. I cut my propane burner @ 45 minutes and add the DME, hops, whirlfloc and chiller. Turn on the burner and restart your timer when it's boiling again.

I know 2 1/2 ounces of hops sounds like a lot for a Weissbier. The Lubliner is polish hop I bought from Nikobrew about September 2015. It was from the 2012 harvest and the AA is probably not 4.7 anymore but they have a nice herbal quality. The Saaz, a Czech variety, adds a subtle earthy and slightly spicy finish not really common to a Weissbier but it's not in your face.

Now for the yeast. I know US05 is pretty lame. What can I say, I forgot to get a German yeast. Next time something good.

I always rehydrate my yeast in a wort sample I take as I transfer from the boil kettle to the fermenter.

I also always oxegenate the wort with an O2 wand rather than sloshing the wort around inside the fermenter.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 7:26 PM

Notes:

Author:

Hutch1001

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 87

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 2

Creation Date: 10/20/2015 2:33 AM

Notes:

Author:

Neven Brewhouse

Boil Size: 21 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2015 10:29 PM

Notes: Next batch I'll Dry Hop 3-4 oz of Northern Brewer

Alternate Hops:
CTZ
Amarillo
East Kent Goldings

Author:

Jwes07

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

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: 2/22/2015 10:36 PM

Notes: OG goal was 1.050, got 1.047.
Pitched yeast at 62-64 degrees. In bath w a ice bottle.
Put in yeast at 10 pm. Bubbling by morning.
Started w 8 g of wort. Ended w exactly 5 g.
Made on 2nd thursday of march. Spring break.

Update: 4/20 first tasting. Yummmy! Still green i think. Hazy, orangey

Update 5/27. It continued to get better and better. Was a little too sweet for my liking. Coriander and orange took a while to mellow. Next time i want to add a touch more hops, maybe some pepper, and flour for cloudiness. As it is we drank the keg in no time.