Homebrew Beer Recipes

Page 2860 of our growing list of 320,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black Rye Stout	Imperial Stout	5 Gallons	1.083	1.021	8.21	59.78	40.21 °L	866	0
Author: Skotlund Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 12/13/2017 4:06 AM Notes:
Malty Brown 1 - Smog	Flanders Brown Ale/Oud Bruin	470 Gallons	15.337	0.145	8.14	9.84	23.86 °L	866	0
Author: Alex-CelladorAles Boil Size: 492.31 Gallons Boil Time: 90 Boil Gravity: 14.7 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/8/2023 8:03 PM Notes:
Quad	Belgian Dark Strong Ale	8.5 Gallons	1.084	1.015	9.05	36.29	22.5 °L	866	0
Author: DanMart Boil Size: 11.35 Gallons Boil Time: 120 Boil Gravity: 1.056 Efficiency: 65 Mash Thickness: N/A 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: 11/30/2022 1:21 AM Notes:
IMPERIAL STOUT AUSSAU 20hl V1	Russian Imperial Stout	2000 Litres	1.107	1.03	10.1	44.4	34.73 °L	866	0
Author: Black Bird In Beer Boil Size: 2178.6 Litres Boil Time: 80 Boil Gravity: 1.102 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 7393.8 g Creation Date: 9/28/2022 7:01 AM Notes: Empâtage en deux temps Attention j'ai volontairement baissé l'efficacité de ta SDB à 65% car tu n'atteindras pas les 80% avec un double empâtage. C'est une variable d'ajustement. Il faudra en fonction de tes mesures adapter cette valeur (le volume de rinçage et le sucre à l'ébullition te permettent d'ajuster au besoin) Premier temps : 400kg de Pils + 75kg de Biscuit + 75kg Cara Munich III (=Caramel Munich) = 550kg 1400L eau ajustée avec Sulfate de calcium et le Chlorure de calcium et l'acide lactique (avec discernement de 100ml à 200ml) Idéalement PH=5.6/5.7 (attention les malts brûlés sont dans le batch 2 donc ne pas être top acide sur batch 1) Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn 1000L de rinçage 78 °C PH = 6 (je réduis par rapport à recette normale car tu vas réempâter dans ton liquide) Deuxième temps : On réempâte dans le premier moût (suite à filtration et rinçage) en étant plus large sur le volume initial pour gagner un peu en efficacité car tu n’empâtes pas avec de l’eau mais avec un moût haute densité 375kg de Pils + 75kg de Biscuit + 50kg CaraMunich III (Caramel Munich) + 25kg de Chocolat + 10kg de Brown (Caramel 240) + 5kg de Malt Black = 540kg Vérification et ajustement du PH au besoin on vise PH=5.5/5.6 Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn 900/1000L de rinçage 78 °C PH = 6 Ajustement du volume de rinçage en fonction de la quantité de liquide en cuve d'ébullition mais attention ébullition longue donc pas mal d'évaporation. Filtration* : possiblement un apport de balle de riz bio peut aider étant donné l'apport de malts très torréfiés voire brûlés qui donc n'ont aucun pouvoir filtrant. On homogénéise (avec agitateur) 20 à 25kg d'écorce de riz dans la maiche transférée dans la cuve filtre, on laisse poser puis on commence la filtration. L'écorce riz va expanser le gâteau pour faciliter la filtration. Ebullition / Houblonnage (80 à 90 mn) : ajustement avec du sucre éventuellement selon la densité ou concentration via ébullition prolongée. Refroidissement 20°C Fermentation (faire test atténuation limite !) Ne pas trop remplir le fermenteur Ca va fermenter fort ! Levure : 0.75g à 1g/L de Nottingham soit 1.5 à 2kg (2 x fois plus que pour bière à 5% !!!) Température : 24h à 20°C (pour le lancement) puis régulée à 18°C pendant 2 semaines (sur Nottingham on ne pousse pas trop la T° pour pas trop sortir de faux goûts) puis 4 semaines de garde à 12°C puis cold crash à 2°C pendant le temps nécessaire Dosage CO2 : le style donne 2.9g/L mini et 4.5g/L max, je partirai sur 3.5 à 4g/L comme pour Barley et Wheat Wine
Orange Scream Hazy IPA - Stone Clone	Specialty IPA: New England IPA	5 Gallons	1.094	1.027	8.8	96.94	5.64 °L	866	0
Author: James Arcano Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 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: 9/25/2021 5:29 PM Notes:
Maple Stout	American Stout	6.5 Gallons	1.084	1.019	8.51	38.66	31.96 °L	866	0
Author: Randy2 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: dextrose Priming Amount: 7.2 oz Creation Date: 10/10/2019 7:00 PM Notes: Add 2 lbs of maple syrup at high cap of secondary
Dennis Quad	Belgian Dark Strong Ale	3.5 Gallons	1.097	1.016	10.55	30.13	23.76 °L	866	0
Author: N0mad Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: dextrose Priming Amount: 4 oz Creation Date: 8/24/2019 12:55 AM Notes: Fermentation follows the same routine as my Belgian Golden Strong, in that it starts relatively low but ramps up quickly. I start at 62F, but immediately allow it to rise by a degree or so per day. We want clean alcohols and some fermentation character, but letting it start too warm will increase your risk of fusels – it just isn’t worth i
Dead Ringer IPA	American IPA	5.5 Gallons	1.083	1.021	8.2	59.32	13.98 °L	866	0
Author: Reith Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2015 8:25 PM Notes:
NEDIPA Experiment	Imperial IPA	2450 Litres	1.1	1.025	9.89	59.6	7.2 °L	866	0
Author: DBMikeCJ Boil Size: 2460 Litres Boil Time: 60 Boil Gravity: 1.1 Efficiency: 85 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: 10/1/2017 12:34 PM Notes:
Fossane Bryggeri - Theoderic Barley Wine	English Barleywine	40 Litres	1.11	1.026	10.97	40.66	19 °L	866	0
Author: Palme Boil Size: 48 Litres Boil Time: 160 Boil Gravity: 1.091 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2017 9:03 AM Notes:
Mead	American Light Lager	0.9 Gallons	1.14	1.035	13.78	0	5.48 °L	866	1
Author: Boil Size: 0.8 Gallons Boil Time: 60 Boil Gravity: 1.158 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2016 4:21 PM Notes:
Lolarium Alley Tripel	Belgian Tripel	5.5 Gallons	1.097	1.02	10	35.11	7.89 °L	866	2
Author: Cushman9611 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2016 7:49 PM Notes:
Red Ale Chinook	American Light Lager	25 Litres	1.078	1.015	8.3	52.56	23.99 °L	866	0
Author: Ytaquet Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 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: 11/14/2015 9:01 PM Notes:
IMPERIAL HEFEMOON	Belgian Blond Ale	5.5 Gallons	1.126	1.033	12.23	13.93	6.95 °L	866	0
Author: 2fndope Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 70 Mash Thickness: 1.5 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: 5/22/2015 10:03 PM Notes:
Freaks Wheat Saison	Weizen/Weissbier	5.5 Gallons	1.019	1.004	2.08	82.08	2.59 °L	865	1
Author: Freak1971 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.014 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2017 1:14 AM Notes:
Soda Water	No Profile Selected	5 Gallons	1	1	0	0	0 °L	865	3
Author: Black Lion Homebrewery Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1 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: 30.01 psi Creation Date: 9/5/2019 3:34 AM Notes:
HKLR - Bitter	Best Bitter	80 Litres	10.123	2.595	3.99	13.55	10.9 °L	865	0
Author: Tverbrewer Boil Size: 95 Litres Boil Time: 70 Boil Gravity: 8.6 Efficiency: 76 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2016 1:13 PM Notes: Water - very soft, proud of their use of Cornish water Malt - A lot of Simpsons Pale Malt, Crystal 120'l and 1000'l black malt around the place Mashing - Mash low! 64c tops was what i recall he said, he also commented that my 67c Pale ale mash temp was "too f*ing high!" Hops - Hops mostly added late on, he said their three main hops were Aurora, Northdown and Hallertau which they balance depending on harvest etc, but there was lots of Perle around also. Yeast - Its the old Morrells Brewery yeast, they are the sole users/holders of it now. I think he said it was a whitbread derivative, which makes sense as he said it was highly flocculent. Fermentation - hot! 25c was what he told me, which makes sense why the beer tastes so dam fruity! 5 days then 7 conditioning, obviously thats done in huge volumes so not much help. But they do use square fermenters (like Black sheep) and condition under pressure.
A Mild Ale	Dark Mild	5.5 Gallons	1.04	1.012	3.7	26.22	17.96 °L	865	0
Author: Julien Huxley Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2015 6:22 PM Notes:
English Pale Ale	Standard/Ordinary Bitter	6.5 Gallons	1.037	1.016	2.67	52.6	7.84 °L	865	2
Author: jboggeye Boil Size: 7.83 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 65 Mash Thickness: 3.8 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: 10/14/2022 8:41 PM Notes:
German Leichtbier	German Leichtbier	23 Litres	1.035	1.008	3.51	22.42	2.37 °L	865	0
Author: Tassie Pete Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 80 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/6/2023 9:57 AM Notes:
« First ‹ Previous 2856 2857 2858 2859 2860 2861 2862 2863 2864 Next › Last »							Page 2860 of 16,086 20 Recipes of 321,718