Homebrew Beer Recipes | Page 27 | Browse 300,000+ at Brewer's Friend

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

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: 1/21/2015 7:00 PM

Notes:

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.

Author:

Jake Ainsworth

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 5/2/2011 1:53 AM

Notes:

Author:

Boil Size: 9.66 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2017 7:37 PM

Notes:

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:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

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: 12/13/2015 9:45 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚5/7 days

Dry Hop "5 days" at 20c˚ and 2 days at 0c˚"
Cascade
Centennial

Author:

eschmehl

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/19/2014 7:58 PM

Notes:

Author:

SirMontalbon

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60.8

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: 6/27/2015 6:13 PM

Notes: 11/3/2015
OG was low at 1.060. Adjusted the efficiency to 55%, mash time to 90min, and batch size to 5gal to match actual results of the brew day.

Used RO water with 4g gypsum.

Showed activity in about 24hrs.

11/24/2015
Transferred to keg at 10psi.
FG = 1.011
ABV = 6.43%
Adjusted efficiency from 55% to 60.8% to match measured ABV.

12/6/2015
Dry hopped

12/9/15
Tried a sample and the dry hops are a bit overpowering at the moment.

12/14/15
Hops have mellowed and this has turned into a very good beer. Fruity floral essence with a bit of body. Haven't had a real Tropicalia in a few months, so hard to compare side by side, but this is in the same ballpark and not disappointing.

1/2/16
Keg is cashed. Good stuff to the last draught.

Author:

Old Goat Brewing

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4 OZ

Creation Date: 3/30/2012 6:57 PM

Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 4/30/2017 5:05 PM

Notes: Important

black malt add in the last 40 minutes of the mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 10 /15 days
Cold crash "5 days" at 0c˚

Cheers!!

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 3/7/2014 12:13 AM

Notes:

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 26.3 g

Creation Date: 11/18/2018 4:55 PM

Notes: Puedes ver la vídeo receta paso a paso y con la descripción de las maltas exactas en nuestro vídeo en nuestro canal Youtube:

https://youtu.be/StW8QUTjFWM

Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo como adición al Mash, pero las adiciones de sales son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta en MACERADO Y EN AGUA DE ASPERSIÓN. Siempre comprobar con PHmetro el nivel de PH antes de añadir cualquier ácido al macerado, los cálculos previos pueden no ser del todo ciertos por diversas circunstancias. CONSEJO: Medir, comprobar y ver si es necesario añadir el ácido pre-calculado o añadir menos, más o incluso nada. Todos los cálculos del agua se han hecho con el agua de partida Bronchales y con las maltas seleccionadas para esta receta. Si se utiliza otra agua de partida o se cambian las maltas se deberán realizar nuevos cálculos.

Para el priming utilicé 1,2 gramos de azúcar blanco de caña por litro (el del café) las cervezas negras me gustan con una carbonatación baja pero suficiente...eso va a gustos.

Animaos ha hacer esta receta. Es una cerveza espectacular. Esperamos que os salga bien a los que os animéis y si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.

Salud y buena cerveza!

Author:

TampaTony

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2013 4:54 PM

Notes: Single Infusion Mash. Mix the crushed grains with 3.75 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve 6.8 gallons and pre-boil gravity of 1.035. Boil for 90 minutes, adding hops and yeast nutrients per schedule. Turn of heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to 53-55F. Aerate and pitch yeast. Let temp rise to 57F and ferment for 2 weeks or until signs of fermentation have died down. Rack to secondary raise temp to 70 degrees for 2 days diacetyl rest. After diacetyl rest, lower to 40 degrees and lager for 3 weeks at 40F. Add the dry hops for the final 2 weeks of lagering. Bottle or keg.

Author:

cityofchi

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

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: 12/28/2013 1:33 AM

Notes: Scaled down to a 2 gallon recipe for testing the recipe. The original recipe calls for 5.5 gallons.

Add hops per the 60 minute boil schedule.
Once the boil is over, put your kettle to cool down to 67 degrees. 20 minutes after the cool down started (and most likely has ended) move the work to your primary fermenter, then add the cascade and gently swirl back and forth.

After several minutes, pitch your yeast and cap with your airlock.

After 8 days (or once fermentation has ended for you) add the Cascade Dry hops directly into your primary fermenter (or if you have a secondary fermenter, add there), and swirl gently back and forth for about 2 minutes, then place the airlock back on and let sit for ~7 days for best results.

Author:

twd3pdx

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Bottle-conditioned with corn sugar

Priming Amount: 3.75 oz

Creation Date: 5/25/2018 2:13 AM

Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.)

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

Author:

BrewerNCollector

Boil Size: 2.5 Gallons

Boil Time: 80

Boil Gravity: 1.092

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 45 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 12:10 AM

Notes:

Author:

Lethal

Boil Size: 28.52 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.7 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2019 7:41 AM

Notes:

Author:

umakemyheadhurt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

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: 1/15/2017 4:56 PM

Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.)
3. Do a high temp mash. You may need to mash for 90 minutes.
4. Use around a 1:2 sulfate to chloride water profile.
5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body.
6. Add the lactose sugar with 10 minutes left in the boil.
7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
8. Add half of dry hops in 2-3 days, when the krausen is still high.
9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.)
10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
11. Cold crash and package 4-8 days later.

Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.

Author:

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/7/2019 4:48 AM

Notes:

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: Corn sugar

Priming Amount: 4 oz

Creation Date: 2/6/2014 6:08 AM

Notes: Made this before. Can't achieve lager temps so I use US-05 and ferment around 62-64 f then raise up to about 70 after 10 days, then put in my fridge and bring down to about 42 F for 2 days. Bottle, and let sit for a month before drinking. I used clarity ferm, and this stuff came out clear as can be. If you want less hop presence then omit the 10 min cascade addition. The 1 oz of blackprinz is to add color, but no real harsh flavor.

Can't get yuengling in California... So this is the next best thing.

Added blackprinz and vienna malt to try to get the color and flavor of Yuengling Lager. .

Awesome lawnmower beer. Wish I could make 10 gallon batches of this at a time