Homebrew Beer Recipes | Page 333 | Browse 315,000+ at Brewer's Friend

Author:

Imperial Brewing Co

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 2/24/2012 9:48 PM

Notes:

Author:

llvtt

Boil Size: 7.5 Gallons

Boil Time: 240

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 11:45 PM

Notes: # The Boil

Combine 0,5lb raisins and 0,25lb dried figs with about a cup of the wort before boil. Blend with a food processor, then add with 10 minutes left to the boil (along with the last hops addition + all other late additions).

PPG of raisins/figs are estimates, based on % sugar by weight, multiplied by PPG of cane sugar (1.040).

# Bottling

Combine spices in a mesh bag and boil into a tea. Combine spice tea to taste with primed beer before bottling.

Author:

Bottom Shelf Brewery

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 93

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 1:12 PM

Notes: Sparge pal was about perfect for calculating the amount of water.

Author:

bigjohn68

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 6:39 PM

Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same.

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.043

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: 12/24/2015 5:55 PM

Notes:

Author:

Redleg Ed

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: CO2 @ 12psi

Creation Date: 2/5/2015 10:43 PM

Notes: This is a 70/- Scottish Ale derived from Jamil's Scottish Ale recipe, modified for Grainfather.

Author:

jcreagmile

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.167

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: 2/17/2016 9:19 PM

Notes:

Author:

Head First

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: kegged

Priming Amount: 10gal

Creation Date: 3/24/2012 12:56 AM

Notes: 3rd use of yeast will split for 2 batches
Came out spot on but Peated Malt was mistake. Gave it to much smokey flavor. Would be best and true to style without it.

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:

Lindi Court Brewery

Boil Size: 12.3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 11:50 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 9/2/2017 8:03 PM

Notes:

Author:

Cameron

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 6:34 PM

Notes: It was out of season for the White Labs WLP072 (French Ale) and my brew store threw too much away of the Wyeast 3711 (Belgian Saison)so the next best thing was the Danstar Belle Saison Dry 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:

TheZel66

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 9:40 PM

Notes:

Author:

DanMart

Boil Size: 9.59 Gallons

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 13.89 psi

Creation Date: 9/14/2021 6:26 AM

Notes:

Author:

skunkfunk

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 57.5

Mash Thickness: N/A

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: 10/2/2014 8:55 PM

Notes: Pitch at 80F and ramp up to 86F 24-36 hours after fermentation begins. Taste 10-14 days later, dry hop 2 days and cold crash before bottling. Beer will be cloudy due to hops.

Author:

GoodDuck

Boil Size: 28 Litres

Boil Time: 240

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 8:51 AM

Notes: On brew day...

Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.

Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.

Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L

Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).

Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.

age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)

age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling

When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees

Once carbonated condition at cellar temperature for several months

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: kegging

Priming Amount: N/A

Creation Date: 6/24/2016 11:57 PM

Notes: bring 5 lbs of frozen blueberries to a boil add to secondary and rack on top of them

Author:

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2018 12:02 AM

Notes: scoop out watermelon and blend pulp in a blender. Bring pulp to a boil for 5 mins. Once cool, add to secondary.

Or, add 2.5 bottles of Trader Joes cold pressed watermelon juice after primary fermentation has completed.