Homebrew Beer Recipes | Page 327 | Browse 305,000+ at Brewer's Friend

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 7/12/2016 3:08 PM

Notes:

Author:

steinmb

Boil Size: 13.8 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2014 12:19 PM

Notes: The WLP300 generate quite a lot of banana flavor if you do not watch the fermenting temperature. This yeast fermentation is pretty wild and so if you only measure the room temperature when you ferment, try at least to keep the room temperature down to about 15ºC when it peaks out. Go ahead and increase it to 17 after about 4-5 days allowing the beer to dry out.

Author:

Ulfrpsion

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

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: 2/5/2015 8:21 PM

Notes: Crystal 40L - <15% - Adds toffee and caramel flavor.
Flaked Oats - <30% - Adds a creamy mouthfeel.
Carapils - <5% - Adds body and head retention.
Ashburne Mild - <50% - Adds a golden color.
Golden Promise - <100% - Base malt for extra sweetness.
Maris Otter - < 100% - Base malt for nutty sweetness.

For 3-5 days, add 4 oz of Molasses and 4 oz of Maple Syrup.
2 Vanilla beans, pulped and left to sit in grain alcohol for 2 days. Pour entire mixture into beer. Let stand for 5-7 days.
1lb. Lactose for sweet milky flavor. Lean heavier than usual on this.

Author:

Russell Brewtique

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 72.5

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 3:48 AM

Notes: Attempted to mash on Friday and boil on Saturday. Rinsed mash tun out and put still-warm wort in to try to retain heat overnight. Rested at around 40. Next day the wort was still 32C. However it looked strange, smelt like a strong honey and tasted a little sour. Infection, probably lacto.
Boiled and hopped it anyway, in the hope that the boiling (75mins) would rid it of any nasties. Boil went fine, but finished product still has a sourness to it.
Yeast pitched. To test when fermented out. Options then: dry hop; rack onto some brett; throw away.

Fermented for quite a long time - 11 days. No activity for 3 days, so on Sun 1st Feb I racked off to secondary. Took sample and tasted. SG 1.016 Contiunues to have all the qualities of a sour in terms of appearance, aroma and taste.
Decided to rack onto a fuckload of hops anyways.
Options - bottle all in 7 days; bottle half and rack half onto some Brett, and leave for a few months....

Chose to bottle half and rack half for a further long feentation on some White Labs Brettanomyces Lambicus

Author:

Rowdy Brewer

Boil Size: 7.71 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 5:23 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:

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Cane sugar

Priming Amount: 125g

Creation Date: 2/24/2015 7:13 AM

Notes:

Author:

buzzerj

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/14/2013 2:12 AM

Notes: Try a Hobgoblin. You won't be disappointed.

Author:

mclanejs

Boil Size: 21 Gallons

Boil Time: 90

Boil Gravity: 1.089

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 1:21 PM

Notes: 8 L starter. May need some WLP 099 to finish it off?

When buying grains, divide 1/2 & 1/2 while weighing.
Use reiterative mashing for this recipe:
1) Mash in first half at 113 F for 30 minutes in 21.5 gallons.
1A) Adjust mash pH to 5.4 with phosphoric acid.
1B) Increase to @ 148 F for 30 min.
2) Raise bag and "sparge" w/ 3 gallons (cold).
2A) Remove grains.
3) Replace bag & add other half of grains.
3A) Adjust mash pH to 5.4 with phosphoric acid.
4) Mash in at 113 F (setpoint) for 30 minutes.
4) Raise for 30 minutes @ 140 F.
5) Raise for 30 minutes to 154 F for debranching.
6) Raise to 170 F before final "sparge" - 5 gallons.

Preparing pecans:
Start with chopped pecans... Toast pecans 15 minutes at 300 F, cover with paper towels, roll with rolling pin, repeat for 4 roasts.

Soak oak cubes in Bourbon 3 days prior to addition.

Adjust mash pH to 5.4 with phosphoric acid. Add salts to RO water as described:
For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride.

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.31

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: 12/23/2015 8:40 PM

Notes:

Author:

Carey B

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2

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: 7/6/2016 1:58 PM

Notes:

Author:

Brafen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.58 bar

Creation Date: 8/12/2016 11:22 AM

Notes:

10 days in primary @ 20 c
Coldcrash 4 days @ 0c
Kegg and wait 1week

Author:

jimbrew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 7:21 PM

Notes:

Author:

Solli

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

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: 5/14/2012 2:48 PM

Notes:

Author:

Matty

Boil Size: 2.25 Gallons

Boil Time: 60

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: 3/9/2012 2:07 PM

Notes: My "house" beer....simple and pleasant.

Clarifier at 20 minutes
LME at < 10 minutes (after the hop addition)

Dry Hop 1 oz Fresh Cascade hops in the secondary

This produces a very aromatic (citrusy) APA. Bitterness is low (but well within range for the style). Deviation from style only in alcohol content (slightly higher).

Author:

Raska23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 4/7/2013 4:12 AM

Notes: 1 Liter yeast stir plate starter to reach approx 300 B cells, chilled for 14 days, then decanted.

Author:

Bluefin

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: 0.8

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: 11/10/2018 10:19 PM

Notes:

Author:

Holkedalen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4.5 g/l

Creation Date: 9/23/2014 8:39 AM

Notes: Gjæring 18 grader i 14 døgn
Cold Crash 0 grader

Author:

shaunell

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 4:03 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2017 4:19 AM

Notes: