Homebrew Beer Recipes | Page 325 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 8:53 PM

Notes:

Author:

JonyMac

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2013 5:45 AM

Notes:

Author:

Kevan Kasmai

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Dextrose

Priming Amount: 6.39 oz

Creation Date: 7/18/2013 7:03 PM

Notes: Use a vegetable peeler to get the peel of 1 and a half fresh sweet oranges and 1 fresh bitter orange. Be sure not to include any pith (white part). Zest 2 fresh lemons and 1 fresh grapefruit, also taking care to not include any pith. Crush whole coriander seeds until broken in halves. Be sure to filter out all citrus and spice remnants from the wort before pitching yeast.

Author:

Jcal247

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 7:30 PM

Notes: Prior to pitching- wort was sweet (duh!), and the mouthfeel suitable. The smell was very tropical due to the low bittering hop schedule; Azaaca and Pekko hops reminded me of everything from mango, cucumber and mint. Used a 1 liter starter w/o stir plate (2 days prior to pitching). extremely bright yellow color, reminiscent of a banana peel. OG= 1.050. Fermentation is occurring at ambient room temperature, which during this time of year is between 74-76. A little on the high side for this yeast, but we'll see what happens.

Day 3 - high-krausen has subsided, but the yeast has produced enough CO2 that the sample I pulled was slightly carbonated. Gravity reading = 1.012 (4.99% ABV). At this point, I believe primary fermentation is suitably completed. Tasting notes- excellent mouthfeel; mild, creamy body. Taste like a tropical hefeweizen- subdue notes of banana and clove, but the taste from the boil addition of orange peel and grapefruit peel are present on the back end. I am resisting the temptation of pulling the beer out of primary and putting into secondary. I will leave the beer on the wort until day 7. Will pull a new gravity reading at day 5. Deciding on whether or not to use fining agents to make the beer clearer, like a kristalweizen, or to keep the traditional wheat haze present. Very pleased with the choice of yeast.

Day 5 - gravity has fallen to 1.006 (5.78% ABV). Evidently, I was clearly wrong about fermentation being done on day 3. Will monitor for atleast another 2 days to see if the gravity stabilizes. If it is stable on day 7, I will make to secondary on day 10 or 11. I don't want to rush this beer, but I am eager to pour a glass of it. The honey addition at flameout is now present. Still has the notes of orange peel and grapefruit peel, put I have to pull deep to tate any of the banana or clove characteristic. It is a bit sweeter on the pallet than I am used to tasting, but I have never brewed a beer with such a low IBU. The mouthfeel is still creamy and pleasant.

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:40 PM

Notes: Bit of an experiment!

Far too bitter after the initial fermentation so removed 2.5l (for testing!) and added the 2kg crystal 60 by making a mash yeilding approx 3l of liquid.

see what happens now!

another week of settling/final fementation - final gravity 1.016 ABV approx 7.1%

Author:

mightytieton

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 1/18/2014 8:33 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 8

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2018 5:52 PM

Notes: More specific Dark Mild recipe than Scott Mild which was midway between Scottish ale and Mild.

Vienna can be substituted for Mild malt.

Good info on the style, and sample recipes in this article:
https://byo.com/article/mild-ale-its-not-dead-yet/

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2018 7:08 PM

Notes:

Author:

KarlLark

Boil Size: 3.65 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2020 10:07 AM

Notes:

Author:

Brewer's Friend Blog

Boil Size: 8 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2021 6:04 PM

Notes: Mashed at 152F, fermented at 65F. Added to a Gin Barrel and aged for one year. Kegged, carbonated, bottled with a beer gun. Won a silver medal at the the Happy Holidays competition in St. Louis.

Author:

The Keg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 12/3/2024 12:23 AM

Notes: Step by Step
The traditional Pilsner Urquell utilizes an undermodified Pilsner malt that is malted by the brewery. The mash is subsequently triple decocted to help break down the protein matrix that is still present in the undermodified malts. For three reasons we have decided to change up the classic recipe. First homebrewers don’t often have access to undermodified Pilsner malts these days. Second, a triple decoction means a long and rigorous brew day for the brewer. Finally adding in a protein rest could be detrimental to the beer’s body and head retention. So we’ve simplified the mash procedure and added some malts to help adjust the color and add a slight toasted character that the triple decoction should otherwise add to the beer’s profile.

Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash.

The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest.

Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast.

Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual.

Author:

thechad

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2015 9:49 PM

Notes:

Author:

davepick

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 3.5

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: 10/13/2017 8:28 AM

Notes: Whitbread 's London Porter (1850)
One of Durden Park's all time favourites

O.G. 60

For 1 gallon (4.5lt):
2.25 lbs (1020g) Pale Malt
7 oz (200g) Brown Malt
2.5 oz (70g) Black Malt
1.0 oz (28g) Fuggles or
Goldings Hops

Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.

Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.

Boil with hops for 90 minutes.

Cool and ferment with a good quality ale yeast.

Mature 4 months.

Author:

Petrovitch

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2015 8:17 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/3/2013 3:51 PM

Notes: At boil, add 4.5 lbs LME..add remaining 4.5 lbs LME with 15 min. left in boil.
Ferment in primary two weeks.
Rack to secondary and follow dry hop schedule. Dry hop 14 days. Clarify with gelatin 3 days before bottling.
Condition 21 days.
Enjoy!

I've brewed this twice..and it's a killer IPA..BITTER AND TONS OF HOPS!! also suggest culturing the yeast from a 6 pack of Two Hearted Ale. Bell's yeast is a beast.

Author:

msarchet

Boil Size: 3 Gallons

Boil Time: 80

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: 2/21/2012 1:23 AM

Notes:

Author:

phynes1

Boil Size: 25.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2016 5:18 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 5:07 PM

Notes: Rist kakaonibs og i Vodka i ca. 3 dager før hele suppa kastes i gjærbøtta. Opp i gjærbøtta med det etter 2 uker og la det ligge ca. 4 dager før tapping.

Author:

James Kew

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 1.0 oz

Creation Date: 9/11/2016 2:00 AM

Notes: Based on this Randy Mosher recipe: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-yellow-diamond-belgian-pale-ale/

Scaled to 1 gallon; substituted Belgian Pale for Belgian Pilsner on hand; cut the orange; added pumpkin for the season.

Cut pumpkin in half, de-seed, cut into slices, roast 350F 1 hour to get good caramelization. Cut slices into fine chunks -- skin and all -- for addition to mash.

Ferment 66F = 18.9C.