Homebrew Beer Recipes | Page 282 | Browse 310,000+ at Brewer's Friend

Author:

AppalachianSkyeBrewing

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 84

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2019 2:49 PM

Notes:

Author:

erhowell@mindspring.com

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 9:57 PM

Notes: ABV: 6.0%
IBU: 30
OG: 15.5
HOPS: US Goldings

MALTS: 2-Row Pale, Wheat, Crystal 86, Crystal 120, Chocolate, Chocolate Wheat, Black

OTHER: Olive & Sinclair cocoa nibs, essence of peanut butter

Author:

ALEXJAZZ008008

Boil Size: 16.03 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 72.1 g

Creation Date: 8/21/2012 1:21 PM

Notes:

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2014 5:50 PM

Notes:

Author:

VT_jlee

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 1:30 PM

Notes: Water adjustments: 8g gypsum

Total Water Needed 7.91 Gallons
Strike Water Temp 159 Fahrenheit
Total Mash Volume 8.63 Gallons
PreBoil Wort 7.50 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons

Target 200 ppm SO4

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 11/26/2013 4:37 PM

Notes:

Author:

RobO

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 11:27 PM

Notes: http://www.homebrewtalk.com/f12/alpine-nelson-clone-attempt-346412/index7.html#post6675995

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 2:37 AM

Notes: Great fall/winter beer.

Author:

UnComfortablyNumb

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 10:37 PM

Notes: Whirlpool hops are flameout hops. Add @ flameout and keep above 170.

Author:

bhive01

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 1/9/2021 1:38 PM

Notes: Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630).

Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde

Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5

let it ferment for 14 days and keg to 3vol.

Author:

cgrass11

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2017 9:08 PM

Notes: Heat 6 gallons water in brewpot to 150F, sttep grains 15 mins. Get 2 cups from brewpot and combine with raisins in blender, puree. Bring pot to boil, add DME. Boil 15 minutes, then add Warrior hops to start 60 min boil. With 10 mins left, add raisin puree and candi sugar. At end of boil, add Vanguard hops and whirlpool for 20 minutes. Cool in ice bath, rack and pitch yeast.

After 7-10 days, rack to secondary and continue to ferment for 14-20 more days. Bottle and condition for 2 weeks.

OG- 1.078
FG- 1.016
Final ABV Target- 8%
IBU's- 25

Author:

robotsinmyhead

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 50

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: 11/10/2016 7:31 PM

Notes: A no-boil sour base utilizing Lallemand Philly Sour.

Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.

This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol

Strike: 6.25 @ 163.5f
Sparge 5 @ 180f

Split into 2 Corny Kegs @ 4.75 each

Author:

obvold

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

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: 11/15/2016 11:47 AM

Notes:

Author:

stevestang33

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 9/18/2012 1:48 AM

Notes: Added 1/2tsp of all nutmeg,clove,allspice,Orange peel, and 2 cinnamon sticks to last 10min..one week in carboy now. Just waiting.. alright I tasted it 1 month in secondary then legged fkegged month. Wow... Had a buddy(beer judge) asked what style. He said it reminds him off pumpkin and cremebrulle. That's what I wanted. It would be awesome if I had used pumpkins instead off butternut. Maybe half half would be good. It tqsted buttery but didn't have the pumpkin taste. I still love it though. Very rich. Hops are very high in bu. But it doesn't over power it. Very good

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 7:31 PM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 80

Boil Gravity: 1.059

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2014 8:29 PM

Notes: Use Conan Yeast

This beer is smooth and amazing. Would brew again. The only negative is that it is a little more black than brown.

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: 3.8 oz corn sugar

Priming Amount: 3.8

Creation Date: 1/13/2014 2:48 AM

Notes: My 4th itteration. Very delicious. I add two cans of libbeys pumpkin puree to the mash with some rice hulls. I add the spices to the boil for the last minute and let it steep while I chill the wort.

The IBU's seem high, but magnum hops are very clean and smooth.

Entered in a local homebrew contest. Got 4th place!

If i would change anything would be the nutrients. Yeast didnt ferment as well as it should have

Author:

Percent42

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 1.33

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: 8/17/2015 3:53 PM

Notes:

Author:

nheitkamp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 5/18/2015 1:28 PM

Notes: 1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.

Primary for 5 days?
Secondary 3 days?

Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).