Homebrew Beer Recipes | Page 2706 | Browse 320,000+ at Brewer's Friend

Author:

rolandblais

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 6:28 PM

Notes: https://byo.com/recipe/red-tail-ale-clone/

Mendocino Brewing Co.’s Red Tail Ale clone
(5 gallons/19 L, partial mash)
OG = 1.057 FG = 1.012
IBU = 40 SRM = 11 ABV = 6%

Ingredients
1.5 lb. (0.68 kg) 2-row pale malt
1 lb. (0.45 kg) caramel malt (60° L)
0.5 lb. (0.23 kg) Victory® malt
5 lbs. (2.3 kg) Briess extra light dried malt extract
4 AAU Cluster hop pellets (60 min.) (1/2 oz./14 g at 8% alpha acids)
7 AAU Cascade hop pellet (30 min.) (1 oz./28 g at 7% alpha acids)
1 oz. (28 g) Cascade hops (0 min.)
American ale yeast (Wyeast 1056 or White Labs WLP001 or Safale US-05)
3/4 cup corn sugar (if priming)

Step by Step
Submerge cracked malts in 1 gallon (4 L) water at 153 °F (67 °C) for 60 minutes. Remove grains and place in a colander. Wash with 1 gallon (4 L) hot water. Add extract and top up to 6 gallons (23 L) and bring to boil. Add Cluster hops, boil 30 minutes. Add Cascade pellets, boil 30 minutes. Turn off heat, add Cascade hops and stir to create a whirlpool. Allow hops to steep 20 minutes the begin to cool the wort. Put wort into your primary fermenter along with enough water to make 5.25 gallons (20 L). When cooled to 70 °F (21 °C), pitch yeast. Ferment warm (68 to 70 °F/20 to 21 °C) for ten days, rack to secondary if you so desire and condition cooler (64 °F/18 °C) for one to two weeks. Prime, bottle and age two to three weeks or keg and force carbonate.

All-grain option: Mash 11 lbs. (5 kg) pale malt, plus the Victory® and caramel as above, in 4 gallons (15 L) water at 153 °F (67 °C) for 60 minutes. Runoff and sparge with 4 gallons (15 L) or enough water to collect 6.5 gallons (24.6 L) and bring to a boil. You should not need to top up the wort in the fermenter, but time your boil and hop additions to end up with 5.25 gallons (20 L) in the kettle.

Written by Scott Russell

Author:

norriseio

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 81

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: 10/9/2022 9:25 AM

Notes:

Author:

Crab Creek Brewing

Boil Size: 9.82 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/21/2022 1:35 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/4/2022 7:26 PM

Notes:

Author:

RootsBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 2/22/2022 6:54 PM

Notes:

Author:

Tamás Benics

Boil Size: 23.83 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: dme

Priming Amount: 110 g

Creation Date: 2/1/2022 12:28 PM

Notes: Fermentation with 0,3-0,5 [bar] pressure to help the hops remain in the beer and lightly carbonate.
Yeast starter is not necessary.
Dry hopping is done by the Fermzilla bottom tank on day 3.
Tap Water is cleansed by active carbon filter after aeration.
Use carragen filtering at whirlpool

Author:

RobHaack

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 1/3/2022 12:01 AM

Notes:

Author:

360rob

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 8/2/2021 5:22 PM

Notes:

Author:

MeemoNZ

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3.2

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: 2/20/2021 5:46 AM

Notes: NZ malts based from https://www.youtube.com/watch?v=mnzNaz_b4nk&t=772s

Author:

Boil Size: 2.1 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

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: N/A

Creation Date: 10/20/2019 5:04 PM

Notes: The real Spice Trade Brewing chai milk stout is 5.2%. The recipe here is a little stronger to account for additions of chai tea.

Used a black chai tea from the Brewing Market. It's a little sweet, so maybe add toward the end of fermentation so aroma is preserved.

10 ml of chai tea tasted good in 12 oz of Lefthand milk stout. This corresponds to 320 ml in three gallons, or 1.35 cups of chai.

Author:

russcparker

Boil Size: 8 Gallons

Boil Time: 80

Boil Gravity: 1.042

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: 3/17/2015 12:28 AM

Notes:

Author:

DrSherlock

Boil Size: 11.5 Gallons

Boil Time: 75

Boil Gravity: 11.8

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2018 5:26 PM

Notes: 1600 ml. starter at 1.04

Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).

Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.

I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-

12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-

Author:

Brian Beaulieu

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/11/2018 12:32 AM

Notes:

Author:

Zen

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 5/21/2017 7:13 AM

Notes:

Author:

bira delisi

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 10:40 AM

Notes:

Author:

Alex_78

Boil Size: 21 Litres

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 10:52 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.117

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: 3/23/2016 7:13 AM

Notes:

Author:

PopQuizKid

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2016 4:05 PM

Notes: Dark Grains Added at Vorlauf
RO Water : 1/4 tsp 10% phosphoric per 5 gallons
1 t CaCl in mash

10.4 total gallons

Author:

Grog Eisenbein

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 9:42 PM

Notes: 1-2 weeks before brew day: Toast oats in oven at 150 C until slightly golden (...or your kitchen starts smelling of cookies). Leave it to mellow for 1-2 weeks.