Homebrew Beer Recipes | Page 28 | Browse 305,000+ at Brewer's Friend

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:

skoomd1

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 5:46 AM

Notes:

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 10/26/2012 2:02 PM

Notes:

Author:

vinobrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 3/7/2015 2:27 PM

Notes:

Author:

michaelhump

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2.2

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: 10/8/2016 7:58 AM

Notes:

Author:

MVarker

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/18/2012 6:37 AM

Notes: The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil.

This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition.

Enjoy!!

Author:

possum

Boil Size: 13.12 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2013 7:08 PM

Notes: Yeast sub: Fermentis US-04

Toast 2# base malt at 350 for 12-15 mins.

Hop replacements: Challenger, Fuggles, Hallertauer

Total IBU seems low, BierMuncher calls for 25.6.

For a 5.5 gallon batch, cut all quantities in half.

Author:

RoyAle

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2016 10:59 PM

Notes:

Author:

Isomerization

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 7:19 PM

Notes: 12 ml hop shot added at 120 min

Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg.

Author:

bradyt88

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/28/2019 2:27 PM

Notes: 10/30/19
1L Yeast Starter with fermcap

11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal

11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5

11/08/19
Gravity: 1.009
pH: 3.5

11/11/19
Final Gravity: 1.007

11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle

FG w/ juice: 1.012, ABV 6%

Author:

brewdaddy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2013 1:59 AM

Notes: 60 minute boil
8 oz Cocoa Powder at last 10 minutes.
**Toast 6-8 oz of oats during mash****
***Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes.

Molasses 60 minute boil
7-10 primary

Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon.

Author:

Koi Dog Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: Table Sugar

Priming Amount: 7oz or 14 Tbsp for 3.5 CO2

Creation Date: 6/20/2013 1:17 PM

Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me.
I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis.
The Brewery gives it's stats as...
4.8 ABV
15 IBU's
Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops)
Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's.
If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.

Author:

Sony

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2016 3:56 PM

Notes:

Author:

Dead Rabbit Brewing Co

Boil Size: 35 Litres

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

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: 11/2/2013 11:06 PM

Notes:

Author:

Porter's Pub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 10/1/2017 9:09 PM

Notes: Mash pH was too low at 5.03

I used 6 teaspoons of Bali Blue Moon coffee from Island Roasters, a local coffee shop in New Smryna Beach, FL. It's roasted at Light Vienna, which I believe is somewhere on the medium roast spectrum. I had it coarse ground and added it directly to a fine mesh bag, added a sanitized spoon for weight, and added it directly to the keg while I cold crashed and carbonated.
It was in the keg for 48 hours at 15psi before removal. I think the keg pressure helped extract the coffee flavor. I used unflavored dental floss tied to the string of the bag so that I could retrieve the bag when I was ready.

After talking with other brewers about this beer I think I may have had a little luck on my side in using ground coffee instead of cold brew coffee. Next time I'll probably get a good quality fresh cold brew from somewhere nearby and add it to the keg to taste. Just my 2 cents.

Author:

Custom Brewery

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2015 11:27 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Light DME

Priming Amount: 1.25 cup

Creation Date: 1/19/2015 2:34 PM

Notes: 1. Ferment at 47-52 F for 14 days.

2. After 14 days, then raise temperature to 57-62 F for remainder of fermentation.

3. When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.

4. Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 66

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: 2/18/2016 3:23 AM

Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.

The flavoring additions are all added to the secondary. Below are my methods for adding these additions:

Reserve three pints or so of the wort as you rack to the secondary.

After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.

After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).

After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).

After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.

So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile.

Author:

stronk

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 3:24 AM

Notes: Colour is lower than recipe stipulation of 100 EBC. Suggest you use darker crystal. Percentages of brown and chocolate malt both elevated compared to original recipe. Original was 76% pale, 12% brown, 10% crystal, 2% choc.

IBU target of original was 33. ABV 5.2%