Homebrew Beer Recipes | Page 2453 | Browse 315,000+ at Brewer's Friend

Author:

nkgarfield

Boil Size: 7.4 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.69

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: 8/4/2016 4:18 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 9/30/2023 3:03 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/26/2019 6:53 PM

Notes:

Author:

Tindeland

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2018 12:19 PM

Notes:

Author:

Kicken

Boil Size: 16.2 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

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: 5/12/2018 9:36 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 11/8/2017 10:50 AM

Notes: Low Colour Floor Malted Maris Otter used as base malt (Thomas Fawcett)

Author:

Ruben Ortega

Boil Size: 61.95 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 77

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2017 10:05 PM

Notes:

Author:

Bv2613

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2017 1:24 AM

Notes:

Author:

Steve Licht

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 6:11 PM

Notes:
Soak 2 Oz Cocoa Nibs in Vodka for a week Before Brew Day
Top Mash 1/2 Pack Crushed Oreos last 10 mins
Top Mash 1 Cup Reese's PB Chips
Secondary On 1/2 Pack Crushed Oreos + 1 Cup Melted Peanut Butter

Author:

Russell Brewtique

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 58

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2016 11:31 AM

Notes: Corrections to fermentables:
MO Pale used is Crisp MO extra pale
Wheat Malt is MM Artisanal wood-smoked wheat malt

Correction to hops:
CO2 extract 33% with 50% utilisation (from Malt Miller): 1.5g added to boil after 15 mins for remaining 75 mins.
Additional note: Bags used for all hop additions; Admiral added at start of boil and removed after 60 mins (30 mins to go); Bags drained.

Fermantation:
Primary - 10 days at 20C Approx 16 litres transferred to secondary.
Secondary - 5 days at 18.5C. Dry hopped.

Conditioning:
3 days crash cooled at 3C (dry hops in situ) (would ideally have been 5 days, but transferred on Christmas Eve...) Hop squeeze on transfer (would ideally have been left further 2 days post hop squeeze).
Transferred to keg. Cold conditioned for 7 days at 4C on 10 psi CO2.

Approx 15 litres in the keg. Tastes very tropical, juicy, mouth watering at this stage.

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 10:01 PM

Notes:

Author:

Rooster Brewhouse

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 11:40 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 7:59 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 5/31/2016 6:42 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

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: 5/1/2016 10:02 AM

Notes:

Author:

bloodysafety

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 9:35 PM

Notes: Make a hash emulsion with an eggyolk and water before adding to boil

Author:

Catnip Brew

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

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: 4/5/2016 10:54 AM

Notes: Skylling med 6.7 liter på 75.6 grader.
Lagres ved 20 grader.

Author:

Corey Townsley

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 75

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: 10/11/2015 9:07 PM

Notes:

Author:

T-hex

Boil Size: 19.9 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2015 4:43 PM

Notes:

PostLink Posted: Thu Oct 06, 2011 8:34 pm Post subject: Janet's Brown Ale (batch #134) Reply with quote

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Photo (c) homebrewersassociation.org

This is a recipe by well known home brewer Mike McDole (aka 'Tasty' on the forums he frequents).

It's a recipe that got some great publicity when it took gold at the 2004 National Homebrew Competition (NHC) - it was entered under category 23 Specialty Ale.

Some may want to call it an American Brown Ale but is a bit outside the numbers for that style because it has slightly too much hops and alcohol. You could call it an Imperial American Brown Ale I suppose (if that category existed).

It's a beer that I had heard about for years but never got around to making... I finally brewed it last weekend. I couldn't resist and sampled a bit yesterday and it's coming along wonderfully!

If you like hoppy American style ales, this is one you definitely have to try. A nice fall beer.

JANUARY 2013 UPDATE: I've brewed this beer numerous times now and it's one of my favourites to keep on tap. The malt and hop flavours work perfectly together.

FEBRUARY 2014 UPDATE: I brewed this beer again in the fall of 2013 but but this time I'm serving it using a beer gas blend (70% nitro / 30% CO2) instead of straight CO2, pushed through one of my stout faucets to get a nice creamy head and close to flat beer. Absolutely wonderful. I enjoy it a lot more than on regular CO2 so this one's always going to be served this way from now on.

It's also available in extract and all-grain kit form with everything you need from More Beer:

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

Janet's Brown Ale (134)

Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 76.8%
Calories: 225 kcal per 12.0 fl oz
Original Gravity: 1.068 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.016)
Color: 18.3 (18.0 - 35.0)
Alcohol: 6.8% (4.3% - 6.2%)
Bitterness: 64 (20.0 - 40.0)

Ingredients:
19.15 lb Domestic 2-Row Malt (75%)
1.6 lb Pale (or White) Wheat Malt (6.3%)
2.0 lb Carapils®/Carafoam® (7.8%)
2.0 lb Crystal Malt 40L (7.8%)
0.8 lb Chocolate Malt (3.1%)
2 oz US Northern Brewer Hops (8.5%) - added during mash*
3 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 60 min
2 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 15 min
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
3.0 oz Cascade Hops (6.0%) - added during boil, boiled 10 min
4.0 oz Cascade Hops (6.0%) - added during boil, boiled 0 min
36 g Fermentis Safale US-05 dry yeast
4 oz Centennial Hops (9.2%) - added dry to secondary fermenter

*If using pellet hops break them up into a powder before adding them to the mash, otherwise they will clump up and you won't get much out of them.

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.