Homebrew Beer Recipes | Page 302 | Browse 320,000+ at Brewer's Friend

Author:

Shawn Mason

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 1.5

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: 2/2/2015 7:19 PM

Notes: 2nd Place Cap and Hare MasterBrewer

Author:

kellen.squires

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2015 3:27 PM

Notes:

Author:

joeshaker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65.1 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2018 5:39 AM

Notes: Add Lactose and corn sugar with 5 minutes left in boil

First whirlpool addition starts at flameout as you cool to 170 degrees

Great NEIPA!

Author:

Final Boss

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

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: 2/2/2021 11:05 AM

Notes: 3g Epsom Salt (MgS04) , 0.6g Gypsum(CaS04) , 0.6g Calcium Chloride (CaCl2)

3 cut and scraped Vanilla Beans soaked in 5oz of Bourbon added at Kegging

Froze 6lbs of Raspberries, brought to room temp and squished in bag then added back to freezer until needed. Get back to room temp and add to completed fermenter for 7 days

Dry hopped right before completion of fermentation for 4 days

0.5oz of El Dorado and Amarillo Keg Hopped

Author:

Gabe Johnson

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 4:33 PM

Notes: https://www.youtube.com/watch?v=ZjYMeAYIZIk

Author:

jakesnake2384

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.176

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: 4/30/2015 3:49 AM

Notes:

Author:

Planet Scott

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

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: 11/19/2013 3:35 PM

Notes: This should be a step mash. Start at 120 degrees and increase temperature 1 degree a minute until you reach 150, then rest for 60 minutes at 150. Ferment in a warm spot. Add the corn sugar 3 days in to fermentation.

First place Peach State Brew Off 2011, 2012, 2013.
Second place 2012 Final Gravity Strong Beer Competition, Third place 2013 Final Gravity Strong Beer Competition.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2024 3:25 AM

Notes:
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes.

Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.

Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 4/27/2015 12:08 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 27 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 30 min (beta-amylasesteg)
72 grader i 30 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 68 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 17 grader i 2-3 dager. Senk deretter til 10 grader eller lavere - gjerne til 2 grader om du har mulighet - ila. et par dager, og hold gjerne kaldt et par dager før tapping (totalt 20-28 dager).

Gjæralternativer: WLP802, Saflager 34/70

Author:

Lone Crow

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 7:58 PM

Notes:

Author:

frankzeye

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 12:40 AM

Notes:

Author:

Blackmuse

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2020 11:47 AM

Notes: Mash at 149 for 60 minutes. After 60 min. Raise temp to 168 for mash out. Sparge with 2.8 gallons of 170 degree water. Top up with water (if neeeded) to reach 6 gallons of 1.049 wort.
Boil for 60 minutes adding hops as noted.

NOTE: recipe calls for Cascade with AA of 8.2 - you may need to adjust your amounts to reach the desired AAU!
4.1 AAU @ 60 min
6.2 AAU @ 45 min
simply .5 oz of hops at 0 min.... (up it to .75 if you are using hops with less than 8.2 AA)
Just 1 oz of dry hop no matter the AA.

Cool wort to 65ish and pitch yeast and ferment at 67 for 4 days. On day 4 add dry hops and let rest for another 3 days.
Once final gravity is reached (approximately 7 days total) bottle or keg and carbonated.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:23 AM

Notes:

Author:

Kosmak125

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 50

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: 3/5/2017 12:49 PM

Notes:

Author:

Metadeath

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.27

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2020 5:39 PM

Notes: * I don't know what happend but OG was 1.042.

* One week fermentation at 13 C, gravity reading is 1.008, starting D-rest.

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 9/8/2020 10:44 PM

Notes:

Author:

tedferris@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 6:38 PM

Notes: went by description on hill farmsteads website and guessed at time and amounts of hops/grains

Author:

irysek

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 12.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:24 AM

Notes: Batch size 5 gallons
Boil size 6.47 gallons
Boil time 90 minutes
Grain weight 15.47 pounds
Efficiency 75%
Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Color (SRM) 11.8°L
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II

Grains/Extracts/Sugars 15.47 pounds
Pilsen ****36ppg, 1°L 11.73 pounds ****75.9%
Dry Candi - Clear ****32ppg, °L 1.6 pounds ****10.3%
Munich (Light) ****34ppg, 10°L 1.6 pounds ****10.3%
Special B ****30ppg, 140°L 0.53 pounds ****3.4%

Mash
45 minutes, 8.4 gallons Strike ****Target 158°F
5.2 gallons 170°F 45 minutes (+0)
Sparge
3.2 gallons 172°F

Boil
90 minutes, 6.47 gallons

Challenger hops ****8%, Whole 0.8 ounces 60 minutes
Goldings (Styrian) hops ****5%, Whole 1.07 ounces 15 minutes
Challenger hops ****8%, Whole 0.27 ounces 3 minutes (+57)
Saaz hops ****4%, Whole 0.27 ounces 3 minutes (+57)

Ferment
14 days @ 65-75°F
__________________
4273L brewed since August 2011.

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