Homebrew Beer Recipes | Page 2479 | Browse 305,000+ at Brewer's Friend

Author:

Apropoet

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2017 6:40 AM

Notes:

Author:

Magda

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 5/27/2022 6:17 PM

Notes: Took

Author:

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 1/5/2022 3:34 PM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

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: 3/13/2021 5:17 PM

Notes: BIAB Method Brewed on 3/13/2021

~12.75 gallons of strike water at 160 degrees F led to 152 degrees F mash temp for 60 minutes.

Trying to end up with 11 gallons post boil to split between two 5 gallons fermenters to pitch 1 pack of US-05 and 1 pack of S-04.

After mash, there was 12 gallons of wort at 1.050 g/L. I put 0.5 gallons of water in to dilute to 1.048 g/L for SG.

OG = 13.0 brix = 1.0526 g/L (~11 gallons)
FG = 1.011 g/L for US-05 (5.5% ABV)
FG = 1.014 g/L for S-04 (5.1%)

Author:

Vari Gery

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 115

Creation Date: 12/9/2020 12:05 PM

Notes: - a víz sima csapvíz

- 53 fokos becefrézés, és nincs pihentető, egyből hőmérsékletre 1°C / perc sebességgel

- SafAle US-05 élesztőt csak szórd csak rá

- 10 napig erjeszteni ~20°C-on

- hidegkomlót a kiszerelés előtt pár nappal (ízlés szerint) tedd bele, ne tömd túl a komlózó zoknit

- ~6 g/L palackozócukor (-> 16L-hez 95g)

Pre-boil G: 1.054
OG: 1.060
FG: 1.016
ABV: 5.775%

Author:

MartyDawg

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 5/15/2020 3:26 AM

Notes: This was my first time building a beer recipe.
My brew shop didn't have enough Pilsen light DME. They only had the Muntons extra light in stock. But, I still had some Pilsen light DME at home. Which was about a pound and a half.

Author:

bowlermj

Boil Size: 4.3 Gallons

Boil Time: 160

Boil Gravity: 1.129

Efficiency: 60

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: 12/3/2019 4:04 PM

Notes:

Author:

Starter Hops

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2019 11:30 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 10/23/2018 2:57 AM

Notes:

Author:

JOHN-E

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2018 2:32 PM

Notes:

Author:

Gerald

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 6:40 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 2:47 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2017 8:35 PM

Notes: Swapped out WLP001 California Ale specified in recipe with WLP090.

Author:

Back of the Passage Brewery

Boil Size: 30 Litres

Boil Time: 50

Boil Gravity: 1.038

Efficiency: 65

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: 5/11/2017 11:19 AM

Notes: Gladfield "Crystal Light" - 0.3 kg used
Upped the dry hop a ridiculous amount

16/5/17
- First use of Brewtan B (forgot to add second dose at 10min but added it at flame out)
- Blew out of fermenter a bit after 3 days.
23/5/17
- Dry hopped with a ridonkulous amount
29/5/17
- Cold crashed for 36hrs to 0.5C, 1.5 tsp of gelatine added to 200ml water
31/5/17
- Bottled using drops
17/6/17
- Big tropical fruit aroma, poor head retention
6/7/17
- Aroma is still big and it pours very clear from the bottle, a very tasty beer I need to perfect.
19/8/17
- The hop aroma has died back, strong bitter resin aftertaste with heaps if pine and grapefruit.

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2016 8:48 PM

Notes:

Author:

Gunnibrewer

Boil Size: 7.82 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 4.2 oz

Creation Date: 8/9/2016 3:42 AM

Notes: No chill. EBIAB.

Author:

Ujaknak

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 1:46 PM

Notes: Using all grain kit from Northern Brewer, added a bit of cane sugar to make up for my equipments lack of efficiency. Lowered bittering hop additions as my house doesn't like quite as much IBUs.

Author:

cha99jab

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 9:55 AM

Notes: Sunday 10th April 2016 - Brewday. Mashed in with 28L at 68oC. Mash temp 64.6oC.

15 mins. pH = 5.9 (added 2 mL more lactic acid). 64oC.
30 mins. pH = 5.5. Turned on induction plate.
60 ish mins. Temp at 75oC (mash out?). pH = 5.32.

Drained the bag. A real pain in the arse (again). Need to sort a better method. Poured off about 4.5L of wort at 86oC into a sanitised plastic bucket (for transfer to 5L glass demijohn to make a berliner with proviva and spontanale bottle dregs). Chilled to 50oC and then added 0.5L Mango Proviva juice. Temp 45oC. Wrapped in a sleeping bag and plastic wrapped the top.

40 min boil. Added chiller after 15 mins.

Cooled and pitched at 18oC. 4th generation Vermont Slurry from 28th March 2016 (250-300mL). Moved to basement at 18oC ambient (added blowoff).

Approx 22L at 1.042. pH = 5.3.

24h later pH of proviva soured wort = 4.39. Added sacch trois slurry to ferment.

Tuesday 26th April 2016 (Day 16) - Dry Hopped with 75g Jarrylo and 56g Denali. Approx 7 g/L in oxygen purged DH keg. FG = 1.012. 3.95% ABV. pH = 3.90!!

Author:

byåsen Bryggarlaug

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 10:29 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 3

Creation Date: 5/31/2015 8:41 AM

Notes: Steep specialty grains 30 minutes at strike temperature (168)
Mash in fermentables at 152 60 minutes
Smoked malt is Weyerman oak smoked wheat or Briess cherry smoked(preferred)
Two weeks primary fermentor

Bottle condition 2 months
Refrigerate for one week and serve.