Homebrew Beer Recipes | Page 2711 | Browse 305,000+ at Brewer's Friend

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: .3

Creation Date: 7/16/2017 12:47 AM

Notes: I want a simple malty, caramely beer without much hop flavor or bitterness.

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

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: 8/5/2022 12:45 PM

Notes: This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile.

Step by step
This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 170 °F (77 °C) water to stabilize at 150 ºF (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy!

Extract with grains version:
Reduce the 2-row pale malt from the all-grain version to 1 lb. (0.45 kg) and add 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Marc Martin (BYO) Magazine
Issue: January-February 2011

Author:

Boil Size: 6.24 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 7/19/2022 10:11 PM

Notes:

Author:

FatsSchindee

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/13/2021 1:55 AM

Notes: I mixed the Pilsner malts because it was the last of my sack of Barke, and the beginning of my sack of Irek’s (and because Gordon Strong recommends it for complexity - also why 1/3 of base malt is MO). Can also omit the acid malt for Pilsner malt if you adjust mash pH in other ways.

Stir cane sugar into wort in last 10 minutes of the boil. To reduce chance of scorching bottom of kettle, can remove some wort into separate pot, mix in sugar, then return to main boil.

Start fermentation at 66°, then let free rise after 3 days to encourage complete fermentation and more Belgian yeast character.

Author:

LoJo

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/20/2021 6:44 PM

Notes: This beer is styled somewhat like a Blue Moon but more creamy and (hopefully) more of an orange citrus taste.

Author:

dbul

Boil Size: 26.2 Litres

Boil Time: 75

Boil Gravity: 1.026

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2020 7:24 PM

Notes: Added half of VOSS Yeast vial that I had from another fermentation. Also the amount of hops was modified as instead of 10g of saaz in boil it was 25g at 5 mins.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 10/12/2018 7:30 AM

Notes:

Author:

malcolmg

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19.8 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/26/2018 7:37 PM

Notes:

Author:

Griffdabrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2017 2:41 PM

Notes:

Author:

MaxMalt

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2017 8:23 AM

Notes:

Author:

kraw

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: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 7:07 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 9:53 PM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2017 7:13 PM

Notes: Brewing small batch to blend in with 3 gallons of mango sour that got very acidic.

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 4:20 AM

Notes: yeast wlp001, wyeast 1056, s-05
og 1.050
fg 1.011
ibu 20
abv 5.2

Author:

J A

Boil Size: 1 Gallons

Boil Time: 20

Boil Gravity: 1.049

Efficiency: 40

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: 5/27/2016 2:23 PM

Notes: Steep grains in 4.5 cups water 40 minutes @152 degrees. "Sparge" in colander with 3.5 cups water @~168 degrees.
Add DME plus 8 cups water for hop boil. Add LME at around 2 minutes and bring entire wort back to boil before flame out.
Use 2 hop sacks. Boil additions go in first bag. Aroma/Flameout hops in second bag to leave in fermenter.
Ice bath to cool wort.
Add to fermenter on top of 1 gallon of cold water. Top up to 2.5 with cold water.
Pitch 5.5 grams of yeast at 65 if possible.
Ferment at 68-70 wort temp or lower if possible.

Iced during cold crash. Clearing? Added harvested yeast to priming bucket.

One week tasting shows great flavor, maybe slight oxidation.

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 63

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: 5/21/2016 10:10 AM

Notes:

Author:

RomUrsi

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 7:16 PM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 12/30/2015 2:29 AM

Notes: Add 1/2 tsp lactic acid and 2 g gypsum to the mash water.

Pitch one pack of Black Man Brewing yeast.

Start at room temp in Dalrymple, then stick a brew belt on it when I get it home to ramp up to 80F+.

Author:

mercurial

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 83

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: 11/17/2015 1:02 AM

Notes: Added 5g gypsum, 1g CaCl, 1 campden tablet, 14 ml CRC acid
Mashed in at 69 degrees, stabilisied around 63 - 65 for the entire mash. Did full volume, 25l, mash
ph went from 5.3 at start of mash to 5.4 at end of mash
mashed for 1 hour then raised temp to 73 and took out bag and squeezed
Efficiency of around 83%
Collected around 23.5l of water post mash out of 25 l input. Then added an extra 5l to the boil.
Pre boil G was 1.08. Post boil OG was 1.09,
Boiled for just over an hour
Used hop bags
Added turn off hops, cooled quickly to 81 then added first hop stand hops then when at 72 added 2nd hop stand. It cooled very slowly, around 30 mins, to 65 and we then cooled down to 21 for fermenting.
we used Wp007 for the full strength beer (B), 12l, and S04 for the weak beer, 5.5l of wort + 4.5l of water.

N.B recipe OG predicts as around 1.10, whereas we measured it as around 1.09