Homebrew Beer Recipes | Page 26 | Browse 305,000+ at Brewer's Friend

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 5/11/2017 1:31 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 6:38 PM

Notes: Rahr two-row 1.9 L
Briess Carapils 1.3 L
Bairds Carastan 30 L
Briess Caramel Vienne 24 L
Weyermann German Vienne 3.5 L
Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient.

Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller.

11/07/2017 Added DryHop at 67 F.
11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.

Author:

SteningeBrygghus

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: 2

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: 4/25/2016 6:16 PM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

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: 3/13/2017 10:55 PM

Notes: Please refer to my pictures throughout the brewing process. Notice how the color changed dramatically after racking the beer from the primary to the secondary fermenter.

Author:

rolandblais

Boil Size: 1.25 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: Honey

Priming Amount: 3 TB

Creation Date: 8/17/2012 11:40 PM

Notes: Most ingredients are a guess - I'm basing the grain bill on Brooklyn Brew Shop's "Rose Cheeked and Blonde" recipe from their book, leaving out the roses & Candi sugar. Hop schedule is based on the PDF from their site.

From Brooklyn Brew Shop:
The Original Gravity for Bruxelles Blonde is 1.056 and the final Gravity should be 1.014 which gives an ABV of 5.6%.

From PDF:
Ingredients (Grains, hops, yeast all in kit).

INGREDIENTS
NOT INCLUDED
BUT NEEDED:
• 3 tablespoons honey
• Ice

The Mash
• Heat 2 quarts of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature, then turn
the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

The Sparge
• Heat additional 4 quarts of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that passes
through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
• You want to collect a gallon and a quart of wort. You will lose about 20% to
evaporation during the boil so you will want to start with a bit more.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Hops at start of boil.
- Add 1/3 Hops 30 minutes into boil.
- Add remaining Hops 45 minutes into boil
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon of wort. If your boil was a bit high, the surface area of your
pot extra large, or brewed on a particularly hot day you may have less
than the full gallon. Don’t worry – you just reduced your beer a bit too
much. You can add more water in the next step to get it up to the
full gallon.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C)
• Once cooled, place strainer over funnel and pour your beer into the glass
fermenter. Yeast needs oxygen, so the strainer helps aerate your wort and
clarify your beer (as well as catch any sediment from going into the
fermenter).
• “Pitch” yeast. (Toss the full packet in).
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle - slide rubber tubing into the
stopper and place the other end in small bowl of sanitizer. You’ve
just made a “blow-off tube”. It makes sure your beer doesn’t blow up from
too much pressure.
• Let sit for one to two days or until vigorous bubbling subsides. This is
when fermentation is at its highest. There will be lots of bubbles and foam
at the top of your beer.
• Assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a cool, dark place for two weeks without disturbing other than to
show off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime drink beer with self-closing swing tops (or non-twist off if
you have the capper) or go to a bar that has some and ask for empties.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Attach sanitized tubing to the short curved end of your sanitized racking
cane. Attach the black tip to the other end - it will help prevent sediment
from getting sucked up.
• It will probably be a snug fit, but you can get it on there.
• Dissolve 3 tablespoons honey with 1⁄4 cup water. Pour into a sanitized pot.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water first.)
- Fill tubing, but not racking cane, with sanitizer.
- Hold tubing below top of racking cane so sanitizer doesn’t pour into
your beer.
- Remove stopper and place racking cane into jug, just above the
sediment at the bottom (“trub”).
- Lower end of tubing not connected to racking cane into sink so that
sanitizer flows out. Suction will force beer up and through the
racking cane and tubing.
- Let sanitizer flow into sink until beer just starts to flow out of the
tubing, then clamp shut. Open clamp on tubing, allowing beer to
flow into pot with sugar solution.
- Tilt jug when beer level is getting low, but be careful in not sucking
up the trub.
- Siphon beer from pot into bottles, pinching tube clamp to stop flow
after each bottle.
• Close bottles.
• Store in a cool dark place for 2 weeks.

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

hardvcore

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

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: 12/1/2015 2:41 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 2/10/2016 11:48 PM

Notes: 1/2 the peels of the citrus at end of boil, 2nd half with dry hop

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: 14.36 psi

Creation Date: 8/5/2020 7:11 PM

Notes: It's Czech pilsner. Think Pilsner Urquell or Stella Artois.

Light in color and fizzy, this pilsner is quite sessionable and more about the hops than the malt, but not in an unbalanced way. Agnus hops give a lemon scent and a very low proportion of herbal scent, late and early variety Saaz hops bring mild, earthy, herbal, and spicy flavors.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: N/A

Creation Date: 1/19/2016 10:55 PM

Notes:

Author:

sasquatchsmasher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2016 7:15 PM

Notes:

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/L

Creation Date: 5/7/2015 10:10 AM

Notes: Mesking på 67 grader i 60 min.

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

Dan Halliday

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2015 6:23 AM

Notes:

Author:

Boil Size: 7.73 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 3/10/2017 10:34 PM

Notes: Loosely based on

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Adjust for your batch size/efficiency. I like 6 gallons in the fermenter due to trub loss/dry hop absorption. I'll usually get exactly 5 gallons in the keg with a beer like this.

Make an appropriately sized starter with Wyeast 1318, Yeast Bay Conan, or whatever strain you like for this style.

Mash at 149F for 60-75 min (or until conversion is completed). Add half of the water salt additions to the mash and the rest at sparge. Boil 90 minutes (adjust boil volume accordingly). Chill to 170F and start Whirlpool additions.

Pitch at 68F and hold steady for the first few days. After the first dry hop addition (when krauzen starts to go down or approx. 1.025 SG), let it naturally rise to 72-74F to ensure complete attenuation. Wait a few days and add the second dry hop addition, then wait a few more days to package. Drink it quickly!

Author:

Catnip Brew

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 6:21 PM

Notes: Brooklyn East IPA klone
Safale US-04 gjær

Author:

Cerveza Lupulords

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 12:33 PM

Notes: Brewed with The Grainfather for the first time. OG1053.

Author:

SoSawcy

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 10:15 PM

Notes: USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE

USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE.

ADD TURBINADO AT 15 MIN LEFT IN THE BOIL

CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP.

DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS.

ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.

Author:

prospero

Boil Size: 6.87 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 4.5 oz

Creation Date: 4/21/2020 9:42 PM

Notes: 5.4 mash pH
2:1 Chloride to Sulfate ratio
Dry-hop at day ~2 (2-3' Plato from terminal gravity)
Dry-hop at day 5 (stable gravity)
Use large muslin bags for whirlpool hops (used Cryo to reduce loss to hop absorption)

Edited 2/2/2023 to make revisions based on further research & development

Adapted from BYO October 2016 Julius Clone Recipe by Dave Green

Author:

BrewHop

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 57

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2014 2:01 AM

Notes: Brewed 9/28/14. I accidentally under struck (153F instead of 163F) the water and had to top up with a gallon of boiling water (strike was 29 quarts then). Hit 147F which is a bit low but decided to leave it at that. I added more salts to adjust. I only recirculated about a half gallon because I didn't want to cool it too much. The pH ended up being 5.2. Not sure why as it was predicted to be 5.6 but that is an acceptable range. I decided to add a half ounce of hops at 90min to help prevent boil over. I ended up collecting about 9.75 - 10gal of wort. Pre-boil gravity was 1.064 which put the kettle efficiency at 79%. At about 20min left in the boil I cranked it up because I was worried there was too much wort still. Probably should not have done that as I ended up a bit short. I ended up with about 5.2 to 5.3 gallons in the fermenter. I topped off with prolly about a quart of water which in retrospect I didn't need to do as I am going to add corn sugar but oh well. OG was similar to what I predicted although I wanted to maybe get a bit better efficiency. Pitch was about 68F but I plan on fermenting it a bit lower. 9/29 I iced the brew down a bit last night and it was sitting at 65F in the morning. I also dosed it again with about a minute of oxygen. By evening it had risen up to about 67F so I cooled it down again to about 65F. 9/30 morining it had heated up to about 67F so I cooled it back down to about 63F. I iced it periodically throughout the day and by evening it was up to 67F so I cooled it down to about 65F. 10/1 by morning the beer was sitting at about 65F. I added the corn sugar mid day and it kicked the volume up to about 6gal. I put in a bit more % wise then I wanted to because of the dilution factor. By evening it had heated up to about 68F so I cooled it back down to about 65F. 10/2 the temp had risen up to about 67F by the morning. I am planning on just letting it rise up slowly. Fermentation on this beer hasn't been as vigorous as I expected. Maybe because I pitched so much yeast. 10/3 I have kept the fermentation temps below 70F and mostly hovering around 68F. 10/5 took the beer outta the swamp bath. Last couple of days it was hovering more around 70F. The ferm has slowed down but still going. 10/6 the brew is still fermenting but it has slowed a bit (not much yeast has settled out yet though), sitting at about 76F. 10/9 ferm is pretty much done, there is still a little bit of foamy krausen on the top though. 10/10 fermentation seems to have quelled. Took a gravity reading on 10/13 which makes it way drier than I expected. Guess maybe the low mash and corn sugar dried it out a bit and made it ferment more. Tasted the sample and it was quite alcoholic and possibly a bit cidery. 10/20 dry hopped. 10/24 I biofined the brew with 2 tbls. 10/26 cold crashed. Kegged on 10/28. 11/19 decided to dry hop it more with 3.5oz in the keg because hops are fading. Beer was initially very boozy and dry but after a couple weeks in the keezer it blended together really nicely and is malty and a bit hoppy. Most dynamic change flavor wise I have ever seen in a beer.

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 6:30 PM

Notes: zmiażdżone ziarna kolendry indyjskiej - 7g - 10 min.

zmiażdżone ziarna kolendry indyjskiej - 7g - 5 min.

suszona skórka pomarańczy - 10g - 10 min.

suszona skórka cytryny - 3g - 10 min.

suszona skórka pomarańczy - 10g - 0 min.

Curaçao 10 g

Author:

Kruk Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 11/6/2013 2:55 PM

Notes: For a twist on an oatmeal stout, substitute some of the 1lb of flaked oats with some packets of Quaker Maple 'n' Brown Sugar Oatmeal. Each packet contains approximately 1.625oz of oatmeal and sugar/flavoring. Adjust as desired for a total of 1lb of oats.

Steep the oats @ 115F for 15 minutes.

Steep rest of grains @ 155F for 45 minutes.

Bring to a boil, then remove from heat and slowly add the DME until dissolved.

Top off water for preboil volume of 6 gallons.

Bring back to a boil.

Boil for 60 minutes, adding hops as indicated, and add some whirlfloc or other fining at end of boil if you want to. This will end up dark, so finings aren't really necessary.