Homebrew Beer Recipes | Page 34 | Browse 305,000+ at Brewer's Friend

Author:

Redleg Ed

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Kegging

Priming Amount: 15 PSI CO2

Creation Date: 2/20/2017 10:20 PM

Notes: Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Tried using cold steep roast & crystal in 1 gallon room temp water. Rinsed & squeezed to get a total of 2-3 qts of dark brew to add to kettle near flame out. Didn't add as much flavor as I wanted. Also, flaked coconut is a royal PITA. Will use coconut extract next time. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

Author:

Sarcastic Fringhead

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 3:08 PM

Notes: I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...

Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.

Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.

Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 4:55 PM

Notes:

Author:

Gaukar

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2013 9:26 PM

Notes: Starter:

Gjæring:
helst så lav som mulig, trives best på 15-17 og så varmere etter hovedgjæring.

Lagres kaldt i 30 dager.

Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

Author:

Jason L

Boil Size: 6.125 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3.9 oz

Creation Date: 11/12/2017 11:57 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-bigfoot-barleywine/

Recipe calls for:
1.0 lb (0.45 kg) English Crystal 75L malt
1.0 lb (0.45 kg) English Crystal 105L malt

I am using SImpsons Dark Crystal (70-80) and Simpsons DRC double roasted crystal (105-120) instead of 105L

Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.

Gravity was low. Had to boost with DME/corn sugar and even a little honey, but got it to 1.103. Dry hopped after only a week and bottled after 2 more weeks. FG on target at 1.020.

Now the wait...

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 10:06 PM

Notes:

Author:

CJ White

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -15.24 psi

Creation Date: 12/9/2019 4:39 AM

Notes: This keto friendly all grain brew clocks in at around 100 calories and less than 5g carbs per 12 oz serving. (at least according to calculator at http://www.mrgoodbeer.com/carb-cal.shtml)
--
I am currently brewing my first batch, and it's about ready to be kegged. More updates to follow.

It's kegged and first impressions are positive. Will update again once its been carbonated and sampled by some friends and family.

After sharing it around some and drinking it myself for a few months I have to see this is an all around pleasant beer considering the carb constraints. The carbonation seemed laking in the beginning, but after fiddling with the gas tank about its really dialed in and delightful.
--
1. Treat 7.5 gallons
2. Add 2-Row and Dextrose to mash tun
3. Strike mash with 1.5 gallons of 155 deg water. Mash 60 minutes, stirring occasionally.
4. Vorlauf.
5. Add 6 gallons 155 deg water to sparge.
6. Bring to Boil, add 1oz of hops after 15 minutes, and another oz in the last 5 min. Boil 60 minutes total.
7. Transfer to fermenter and chill below 72 deg.
8. Aerate and add yeast nutrient, stir.
9. Pitch Yeast and add Amylase Enzyme.
10. Cold Crash the fermentation and keg it. Set the c02 to 12psi to promote carbonation for the next week or so.
11. Turn the psi down to about 5. Enjoy a pint.

Author:

cmcdonal2001

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 6/5/2014 12:55 AM

Notes:

Author:

Boil Size: 56.8 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 11:50 PM

Notes:

Author:

Devin Trudgen

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.03

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 5:20 AM

Notes: Mother Earth website:
1.048 OG - 1.011 FG
Madagascar Vanilla Bean used (assuming amount)
Grain Bill - Pale 2-Row, Light Crystal, Flaked Corn, Dextrin, Honey Malt, Flaked Oats
ABV - 5.0%
SRM - 6.0
IBU - 18
Yeast - Not listed (assuming Cream Ale Yeast)

Brew #1 - 3/31/18 - Soaked vanilla beans in bourbon before adding to secondary. Beer turned out well. Nice vanilla flavor.

Brew #2 - 3/2/18 - Upping vanilla beans to 4 to see difference in amount of vanilla flavor.

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2019 1:04 AM

Notes:

Author:

kcpup

Boil Size: 7.5 Gallons

Boil Time: 90

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: 10/3/2012 5:19 PM

Notes: This is the EXACT recipe as given by CYBI.

Exact copy from CYBI:
6 gallons transfer 5.5 to fermenter, 5 gal to keg
OG: 1049
SRM: 6.2
IBUs (Rager): 13
90 min boil
70% Organic Great Western Pale Ale Malt 3.77 kg
10% Munich 10L .54 kg
12.5% Carapils/Dextrine Malt .67
7.5% Crystal 20 400g
Mash at 155
Hops
6.58g Amarillo 10. 60m
10.97 Simcoe 13 5 min
22 g Simcoe 22 0
22g Simcoe Dry
WLP029 German Ale Kolsh
Or Cali WLP001 (What McDole used)
Gypsum
Whirlpool 60 min
64 Degrees Ferment (maybe 62)
FG 3 Plato

Author:

browers

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 5:22 PM

Notes: Leva reutilizada de la dry stout
516.000.000 x mL

Author:

JonyMac

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 3/12/2014 1:32 AM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 14-19 add dry hop to secondary
- Day 20 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 22 Rack to bright keg or bottle

Author:

Blind Bill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: kegging

Priming Amount: N/A

Creation Date: 3/2/2015 1:45 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1

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: 5/15/2016 3:53 PM

Notes:

Author:

maconmatt

Boil Size: 6.19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:34 PM

Notes:

Author:

jasonclick

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 1:35 AM

Notes: Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%

Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 1/13/2015 2:32 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 20 l meskevann og 14,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP008, WLP051, WLP090, Danstar Nottingham

Author:

Argusbryggd

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.6

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: 7/7/2015 7:00 PM

Notes: Since "Leffe Brune" is one of my favorite beer.
I have tried to clone it for a while.
I have now created a recipe that is incredibly similar.
I can not distinguish between the beer in a test.
Smoked malt gives the taste of pine tar, and that use of
Safbrew T-58 provides a high FG, allowing that the sweetness remains.
All malts are from Weyermann.