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

Author:

nicole

Boil Size: 5 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: 2/8/2011 4:22 AM

Notes:

Author:

BowAholic

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: about 3.5 oz

Creation Date: 5/26/2015 2:15 AM

Notes: US-05 or US Pale Ale from UK

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.178

Efficiency: 65

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: 6/5/2015 1:31 PM

Notes: Recipe modified from "Celebrate with Cake" article in Beer Advocate #100.

Changed out 2row with DME.

Thinking of adding lactose along the way to sweeten it up a little, since there is so much dark specialty grain.

Thinking of splitting up the batch in secondary and doing 1 gal on oak, 1 gal on raspberries. Hbt thread suggests less than 3 lbs frozen per 5 gals...others say to use 1lb per gal...

Could also use vanilla bean in the base beer or separately...

After second glance im not sure where this recipe comes from. The cake idea was from the magazine but this recipe does not resemble the original recipe posted in the mag. This appears to be some combination of some RIS recipe, combined with my VBS recipe, and who knows what else....

originally had this as an extract beer but i have an extra 1 lb of 2row sitting around and plus i will need to do some level of mashing in order to incorporate the cake!

Author:

Pug Bros Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2022 2:44 PM

Notes: An authentic Mexican cerveza brewed in the style of Pilsner Lagers with a balanced blend of malts and hops.

Original Gravity 1.050
Final Gravity 1.010

Author:

syates0351

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

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: 10/20/2017 3:29 AM

Notes: Rack to secondary and add 4 oz coffee espresso beans and 4 oz cacao nibs

I haven't brewed this yet, merely working up the recipe to make an attempt. If you brew it, feel free to leave constructive comments. Happy Brewing y'all!

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 66

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: 8/27/2014 2:34 AM

Notes: Brewed on 9-15-14. No OG or FG taken.
Bottled on 10-6-14.

Dry hopped .7 oz of belma pellet, and 1.1oz of Citra whole leaf on 9-29-14.

Author:

gavjof

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 4:34 PM

Notes:

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:

PeifferBrewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 3:48 AM

Notes:

Author:

Ali B

Boil Size: 9.5 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 55

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 21 ° C

Priming Method: Suger

Priming Amount: 2 cups

Creation Date: 7/9/2017 8:29 AM

Notes:

Author:

handr.thomas@btinternet.com

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.65

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: 6/28/2016 8:56 PM

Notes:

Author:

BrewerJohn

Boil Size: 7 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: Dextrose

Priming Amount: 3/4 cup

Creation Date: 1/30/2012 8:30 AM

Notes: 15 min left in the boil add honey.

Author:

bradnichols

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 11/28/2015 8:12 PM

Notes: recipe and technique from this article:
http://beerandwinejournal.com/sour-wort-berliner/

Author:

Dead Rabbit Brewing Co

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 85

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2013 9:12 PM

Notes:

Author:

ZoltanSimon

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 7:45 PM

Notes: Total mash water needed 21.1
Strike water volume 9
Remaining sparge water volume 12.1
Grain absorption losses -3.1
Amount going into kettle 18
Boil off losses -3
Amount in kettle at end of boil 15
Kettle dead space -2
Hops absorption losses -0.1
Estimated amount in fermentor 12.9
Total: 21.1

Author:

BrewingBaar

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: corn sugar

Priming Amount: 2.5oz

Creation Date: 8/23/2016 4:48 AM

Notes: ferment at 52 then lager at 37 for 4 weeks bring back to 65 for 1 week before bottling

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 2:34 PM

Notes:
Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.

Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos

Sacarificação Beta.....................60-65 graus por 70 minutos

Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos

1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.

2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.

3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.

4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.

5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.

... Passos pós-fervura

5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos

6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.

7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).

8) À medida que caía da panela aos galões, iniciava a aeração do mosto.

9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.

Author:

Nobel Savage Brewing

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 61.2

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: 11/7/2020 2:12 PM

Notes: Note I think that using corn brought my abv % to a 65% efficiency.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

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: 3/4/2022 7:49 PM

Notes: Make a yogurt starter 24 hrs prior: (1 tbsp/1 L wort) - Live Greek yogurt

Boil 5 min w/normal whirlpool

KO to 125 and pitch yogurt starter

Sour to 3.5ish (18-24 hr)

Boil for 45 min and KO to 65 - add yeast nutrient x2 (and o2)

Ferment 10 days, return to kettle to pasteurize (10 min @ 145), KO/transfer on top of purees at 70F in a clean vessel. Mix, crash, carb.

Author:

recreation brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 7/22/2012 4:32 AM

Notes: pitched at 49* on 07-28-12, fermented at 52* for 4 days, raised to 54*, 1.018 on morning of 08-03-12 so 85% fermented and begin of diacetyl rest. Tasted perfect, no diacetyl detected and no off flavors.