Homebrew Beer Recipes | Page 343 | Browse 320,000+ at Brewer's Friend

Author:

Ozarks Mountain Brewery

Boil Size: 14.75 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 1.65

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: 8/7/2021 3:12 AM

Notes:

Author:

Koi Dog Brewing

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Table Sugar

Priming Amount: 1/3rd cup

Creation Date: 6/13/2013 4:04 PM

Notes: Begin heating 2 Gal H2O and add your DME and sugar.
Bring to a boil and add 3/4 oz of Sterling Hops and begin 60 min. clock
With 10 min left on the clock add your 1/4 tsp of Coriander and 1/4 tsp of Sweet Orange Peel.
Remove from heat and cool the wort to 65*-70*F and pitch the yeast. (no need for a starter)
Ferment for 2-3 weeks and bottle condition w/ 1/3rd cup sugar for 3 weeks.
Chill and enjoy

Author:

richardhall1982

Boil Size: 20.185 Litres

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 61

Mash Thickness: N/A

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: 4/14/2022 1:10 PM

Notes:

Author:

Maltose Falcons

Boil Size: 14.83 Gallons

Boil Time: 90

Boil Gravity: 1.041

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: 9/4/2021 5:49 AM

Notes:

Author:

SchuBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 7:35 PM

Notes:

Author:

Lysakowski, Charles E.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 1:24 PM

Notes:

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.133

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: 8/18/2015 2:02 AM

Notes: Heated up 1/2 gallon of cider to 130. Added in all the honey and put in carboy with the rest of the cider. Waited until that reached 80 degrees and pitched in 1 packet rehydrated Lalvin 71-b, 1/4 tsp fermaid k, 1/4 tsp go-ferm. Adding 1/4 tsp each of these at 24 hrs, 48 hrs, 72 hrs after degassing by swirling the carboy and stirring gently with a fork.

Author:

Addies papa

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 4:35 AM

Notes:

Author:

The Queenswood Pub

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 8:05 PM

Notes: added 2 White Labs of Lacto Brevis WLP672 at primary. Added Us-05 second day of primary. Fermented at 80-85 degrees for 11 days. Cold crashed for 3 days. Racked to bottling bucket. Bottles and used carb tabs. Took one gallon and siphoned it and added Jim Beam Devils Cut 90 proof Whiskey soaked oak chips and added .5 cup of tart cherry juice to 1 gallon fermenter.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/3/2015 7:30 AM

Notes: Bottled after 22 days in carboy

OG 1.057
FG 1.014
5.57% abv

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 8:54 PM

Notes: Dough in 20 qts at 161F

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 3/4 cup

Creation Date: 1/23/2015 3:04 AM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

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: 9/7/2016 11:39 PM

Notes:

Author:

NUbrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 85

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: 2/4/2017 8:08 PM

Notes: 3pkgs of s-189 yeast

Author:

BenchBrew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 1:13 AM

Notes: 75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)

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:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2014 11:07 PM

Notes: use distilled water or 50/50, I use a double carbon filter

at 2 minutes whirlpool until the temp reaches 190 then chill thats just to get the cascade to barely hide the some of the strong malt biscuit flavor

you can use victory instead of biscuit, will taste the same

I ended up filtering this with a 5/1 micron filter to get a very clean light but slightly malty drinking beer just for hot days you don't want to get too tired.

the flavor will mellow down after about 1 to 2 weeks of conditioning with virtually no hop flavor but has a perfect balance and very drinkable

now in order to get the high malt and biscuit flavor you will need to steep accordingly

mill your gains fine with at least 10% flower, start your water cold, add your steeping bag then slowly heat the pot up to 155, leave it at 155 for 20 minutes dunking and bobbing at least 4 times then drain after time is up and add the DME, stir hard to get the DME dissolved while heating up to the boil, add the bittering hops then after the hot break your set :)

Author:

13Devils

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 2/7/2012 11:44 PM

Notes:
Pre-Heat hot liquor temp at 165 F
Primary Ferment: 65 F 1 week
Secondary: 65 F 2 weeks

1 quart of water preheated to 170 degrees for every pound of grain being mashed. After adding the grains to the warm water, the temperature should equalize out between 150-152 degrees and then held for about one hour.

Author:

Martas Brew Brigade

Boil Size: 25 Litres

Boil Time: 61

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 6:32 PM

Notes:

Author:

Kyle Krause

Boil Size: 6 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2011 6:24 AM

Notes: Shred pumpernickel bread into small 1" pieces, lightly toast in over on baking sheet to firm and crispy texture. Pre-soak pumpernickel with 1 gallon of 150 F water for an hour, strain and separate from "bread juice". Add pieces of pumpernickel to mash and mash as usual. Use bread juice in sparge water.