Homebrew Beer Recipes | Page 2898 | Browse 305,000+ at Brewer's Friend

Author:

sdrum3@gmail.com

Boil Size: 18 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.5

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: 5/30/2017 10:46 AM

Notes:

Author:

nfacciola

Boil Size: 1.005 Gallons

Boil Time: 45

Boil Gravity: 1.036

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2022 5:47 PM

Notes:

Author:

MikaelT

Boil Size: 25.56 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: 144.2 g

Creation Date: 5/2/2021 3:45 PM

Notes:

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.25

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: 5/19/2018 12:25 AM

Notes: Steep Pale Chocolate, crystal 80, and crystal 120 in 1 gal at 170 deg for 30 min

Author:

Greg Blome

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2018 2:32 PM

Notes: DeFalco's of Houston Recipe for Every Day IPA

Actual gravity 1.050

Author:

Moevinger

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2018 2:54 PM

Notes:

Author:

bmburkett25@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2017 2:41 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 50

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: 10/21/2017 8:09 PM

Notes:

Author:

chrisjm

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 5:13 PM

Notes: Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 36
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup

Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)

Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F

Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins

Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 60

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: 8/7/2017 9:34 PM

Notes:

Author:

Columlum

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: Sugar

Priming Amount: 70g

Creation Date: 2/19/2015 10:35 PM

Notes: First All-Grain brew.
Was supposed to be all Citra; added the Simcoe dry hops because not enough Citra in bag (said 100g, was actually 83g. Boooo).

Author:

aroth927

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 3:39 AM

Notes: Add Ginger 10 minutes from end of boil. Add honey at 0 min (with no stand).

Follow Northern Brewer Partial Mash Walkthrough:
Use 5 Quarts of Water
Heat to 165F
Hold at 152F for 1 Hour

Author:

HebrewHammer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2017 3:42 PM

Notes: Late addition honey @ 15 min left in boil

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 2:24 PM

Notes:

Author:

Ninebot

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 10:05 PM

Notes: Primary Fermentation (7 days at 63F ending at 80.0 F)
Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 58.6 ° F

Priming Method: LME

Priming Amount: 9.6 oz

Creation Date: 11/19/2016 2:02 AM

Notes: Brewed 12/29/16 started at 1:29 PM heated 3 gallons of water to 155 degrees took 27 minutes. heat turned down to 2-3. soaked grain for 30 minutes pulled out the grain brought 3 gallons to boil took 18 minutes. 4-5 to keep boil on. added more Galena hops at the beginning than I wanted. will lower next batch. flameout at 3:51 PM put in 32 degree garage for 2 hours then put yeast in at 5:55 PM. cleanup done at 4:22 PM. yeast looks great after 2 days. will wait 7 days to put into secondary.
Bottled on 1/21/17. accidently put some of the priming LME into batch 16. Made 38 bottles. Conditioning temp was 59.0 F

Author:

madmax

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 78

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: 1/16/2016 2:11 AM

Notes: 2oz Columbus were boiled for 60 minutes, FWH

1.5oz of Simcoe, 1.0oz of Centennial, and .5 of Amarillo boiled 12 minutes (no hop bags)

1.5oz of Simcoe, 1.0oz of Centennial, and .50 of Amarillo at Flameout. Let sit 15 minutes.

Coarse filtering (strainer) when transferred wort to fermentation vessel.

Yeast nutrient, no clarifying agents

Pitched 2 packs US-05

Author:

BloatedGoat77

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: Keg

Priming Amount: 5 Gal

Creation Date: 12/19/2015 4:30 PM

Notes: Strike Water: 172 deg for Mash In (Cold Wx)

Sparge Water: 170 deg for Mash Out

After fermentation, raise temp to 60 deg for Diacetyl Rest (10-14 Days)

Cold Crash Lager for 3 weeks minimum