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

Author:

cessnapix

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 188 grams

Creation Date: 8/16/2015 9:46 PM

Notes: A big hit among daughter and her friends. i like it as well but prefer a lower IBU, not a big IPA fan.

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 3/15/2017 11:36 PM

Notes: 3.3lbs of LME added with 20mins in boil
crushed whirl floc @ 15
Fruit was dunked in sanitizing solution before added to secondary

Author:

Brew Lab

Boil Size: 13 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: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 8:45 PM

Notes: Angelo and Kellys First Beer @ Brewlab

Author:

elcapitanbrewing

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 7/30/2012 6:30 PM

Notes:

Author:

Sas

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.25

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: 1/22/2016 2:15 PM

Notes: Age on oak with 16 oz dark rum.

Maybe start with 8 oz at bottling and sample first.

Author:

MikeMcC

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 94

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 12:17 AM

Notes: Aust brew came out too dark - this is too mix
in

Author:

Marc Williamson

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.9

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: 5/11/2015 11:24 AM

Notes: AMS/DWB added into mash.
3L sparge, boil stared while sparging. grain transferred to fermenting bin to collect remainded.
~2L added during boil to maintain vol. hit 1.059 OG
Hops bagged and squeezed into braumeister while draining off in to FV.
FV shaken to aerate prior to pitching.
Nice colour and flavour to the wort, on par with using 145 crystal.

Racked to secondary 26/05. S.G. 1.010. Looking like 6.43%

Bottled 31 May. 90g priming sugar. All to bottles, no kegs. 500ml bottles filled first then onto 750ml swing tops.
Almost tropical flavours coming through. Tested the hydrometer sample before and with food. works well.

Author:

bmaasen86

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 12/4/2015 12:12 AM

Notes: -On brew day during down time I split two vanilla beans and made a tincture with bourbon. I used about 4 oz of bourbon.

-Added tincture after primary fermentation. Took a while for krausen to drop but I'm used to 1056 yeast. I aged for a week with the vanilla & bourbon tincture.

-After 1 week in the bottle carbonation is developing. No off flavors. Bourbon on the nose, vanilla is present but not over powering.

Author:

brettv44

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/4/2020 11:52 PM

Notes:

Author:

poptart

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2013 7:01 PM

Notes: http://www.homebrewtalk.com/f69/three-floyds-zombie-dust-clone-303478/

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:

Trevor

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 8/22/2014 7:43 PM

Notes:

Author:

OVBrewer

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2016 8:30 AM

Notes:

Author:

Brewstore

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 70

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: 6/8/2017 11:36 AM

Notes:

Author:

Jgizzy31

Boil Size: 18 Gallons

Boil Time: 120

Boil Gravity: 7.1

Efficiency: 75

Mash Thickness: 4.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Force Card

Priming Amount: N/A

Creation Date: 11/1/2017 7:15 PM

Notes: Target Final Boil Volume: 15 gallons

Evaporation Rate: 1.5 gallons per hour

Boil Time: 120 minutes

Runoff Volume Needed: 18.625 gallons 15 gallons (final boil
volume) ÷ 0.96 (cooling) + 3 gallons (boil evaporation)

Grain Amount: 18.33 pounds

Grain Absorbtion: 2.29 gallons

Total Water Needed: 21.75 gallons 18.625 gallons (runoff) + 2.29 gallons (grain absorbtion) + 1 gallons (equip. loss)

Mash Water Needed: 21.75 gallons based on 4.75 quarts per pound of grain

Sparge Water Needed: 0 gallons 21.75 gallons (total water) – 0
gallons (mash water)

Author:

duncans

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 9:15 PM

Notes: From
http://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/
Some Ingredients don't exist in brewers friend.
Wyeasdt3209 oud bruin.

Author:

rlbthree

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.113

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: 7/26/2014 3:07 PM

Notes: 1.87 lbs of LME was a MrBeer Mexican Cerveza HME refill

Steeped the grains at 165 for 30 minutes.

30 min boil with the DME

coarse chopped the peppers and blanched in a hop sack for 20 seconds the cooled in an ice bath

Added the MrBeer refill, lime zest and jalapeno at flame out.

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2014 2:36 AM

Notes: 168 - 170 Sparge temp

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:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.3

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: 6/9/2013 9:21 AM

Notes: Brewed on 9/1/2013. Strike water was 174 and hit right about 155F. Left for 10min and then recirculated about a gallon through to distribute evenly with preheated pyrex glass. The temp dropped it down to about 152F so I topped off with half gallon of boiling water which brought it to 153F. Stopped there because I didn't want to thin out the mash even more. I will have to figure out a way to prevent heat loss when recirculating. pH was 5.3 with the slightly thinned mash. Boil Kettle efficiency was 80%. Brew house efficiency was down this time. I am not sure why that would be but maybe it's because I had some wort left over in the kettle and thus didn't boil off enough. I did get my full wort volume without having to top off. I wonder if I should boil 8.25 gal in the future? Some hose water also got into the brew because I wasn't paying attention well enough to my hose attachments. Yeast took off within 8 hours. I looked at it and krausen has formed about 8 hours after. Temp was about 73F so I cooled it down to 68 as quickly as I could. It was about the same temp in the morning. I dropped some of the ice blocks in there in the middle of the night. At about mid afternoon on 9/2 it was at 66F. By the evening time it had climbed back up to 71F so I put some more ice packs in there and cooled it back down to 67F. I got a new tub insulator cover but I am not sure if it is actually doing all that much. I am hoping it isn't getting too crazy because of the temp fluctuation. Morning of 9/3 the beer had risen back up to 70F. I iced it back down to 68. I am wondering if the insulation is keeping the heat in too. Evening of 9/3 it had risen back up to 70F. Iced it down to about 67/68. 9/4 by morning the brew had creeped up to 70F again. I chilled it down to 68F. By evening it was back up to 70F so I dropped it to 67F. 9/5 let the temp go and by 9/7 it was up about 74F. Dry Hopped 9/8/2013. I realized that I swapped the yeast vials and used wlp001 instead of wlp051. Gravity reading on 9/16 put it at 1.014. Racked to keg on 9/18/13 after cold crashing for 2 days.