Homebrew Beer Recipes | Page 38 | Browse 300,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 6/7/2015 6:42 PM

Notes:

Author:

Schroedinger's Brewhouse

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 21.7

Efficiency: 70.5

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 4.37 l

Creation Date: 10/22/2017 10:08 AM

Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 12:27 PM

Notes:

Author:

panda

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/19/2012 6:56 PM

Notes:

Author:

Lil' Wheaty's

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/3/2014 9:03 PM

Notes: NOT MADE IN THE USA. Everything Drumpf would hate:

- Malt and water from Canada
- Hops from Czech
- Yeast from Norway
- Equipment from New Zealand

Author:

Jimbo64

Boil Size: 5.5 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: 8/17/2012 1:17 AM

Notes: This is the second of 2 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. There was supposed to be an Experiment 3 with English Maris Otter but I used the malt mix to create double bypass, a Bells 2 Hearted clone-ish. Ill report back after making and tasting all of them.

Kegged 9/20, Delicious, great malt flavor, hoppy but not over the top. The cascade dry hop for 3 weeks added a nice touch!

So far of Munich, Rahr 2row and Maris Otter gotta say Munich is coming out on top. Ill set up a proper tasting and report back shortly.

Cheers, Jim http://jimsbrews.blogspot.com/

Author:

brewmer

Boil Size: 7.7 Gallons

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: forced carbonation

Priming Amount: N/A

Creation Date: 9/3/2013 11:13 PM

Notes:

Author:

stevenbl1

Boil Size: 2.5 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: corn sugar

Priming Amount: 3/4 cup

Creation Date: 5/20/2012 3:50 AM

Notes: steep grain at 155 for 30 min. late addition of malt at 20 min. filter to fermenting bucket. rack to secondary at 10 days and dry hop for additional 3 to 5 days.

Author:

Ozarks Mountain Brewery

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: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2013 8:19 PM

Notes: in order to clear this beer like a lager you need to use gelatin, the original beer uses the decoction mash method, if used you will need to lose the aromatic malt and will give you more malt flavor

Author:

JMM

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 2:18 AM

Notes: Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop.

Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out.

INGREDIENTS:
Light DME -> Fermenter's Favorites® Briess Golden Light DME
Package size
Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup
Package size
American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed
American - Carapils -> Briess Carapils® Malt Grain Crushed

WATER: Currently just use filtered from fridge, but may look into improving this.

DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule.

Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration

Steep grains in bag 20 minutes at temp 150-170

Whirlpool hops in Bag

Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter

Dump TRUB 1 -> day 3 small amount

Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove)

Dump TRUB 2 -> day 7

Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor.

Dump TRUB 3 -> 12

Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future.

co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized.

Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush)

Author:

slheinlein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 8/22/2015 10:52 PM

Notes:

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2014 9:51 PM

Notes: Tasting notes:
Exceptionally fruity (apricot, citrus, slight peach), light body, low malt character, smooth hops to start and finishes more harsh but still smooth.
More notes a few weeks in the keg;
More mellow, the bouquet is unreal and so in your face. An expensive beer to brew and so fucking worth it.

Yeast Bay - Conan Yeast

Total mash water needed
8.79 35.2
Strike water volume at mash thickness of 1.5 qt/lb
4.88 19.5
Remaining sparge water volume
3.91 15.7
Grain absorption losses
-1.63 -6.5
Mash Lauter Tun dead space
-0.25 -1
Amount going into kettle
6.91 27.7
Volume increase from sugar/extract (early additions)
0.04 0.1
Adjusted starting boil size
6.95 27.8
Boil off losses
-1.5 -6
Hops absorption losses
-0.45 -1.8
Amount going into fermentor
5 20
Total: 8.79 35.2

Author:

pflynnku

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.45

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: 7/6/2017 4:08 PM

Notes:

Author:

Kruk Brewing

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2014 4:39 PM

Notes: Super easy hard cider, very drinkable and smooth body, slightly tart.

NOTES:
No boiling required.

For yeast, I use 1/2 packet of Lalvin 71b-1122, so I often do two gallons to use the whole packet. Try different yeasts and see what you like, if you want to.

Indian Summer Apple Cider contains Ascorbic acid (vitamin C) as a preservative, so it has no affect on yeast fermenting. Any other cider using ascorbic acid would have similar results. Don't use a cider with potassium sorbate, it will kill your yeast.

DIRECTIONS:
Pour the cider into your sanitized primary fermenter. I used 1 gallon glass jugs and did 2 gallons at the same time. Use a sanitized funnel if you're afraid of spilling.

Leave some room at the top of the jug, but you don't need to leave a lot of room, as there won't be a tremendous krausen like with beer.

Drop the raisins in, anywhere from 15-25 is fine.

Add 1/2 packet of Lalvin 71b-1122 yeast per gallon.

Seal with a sanitized airlock and wait for 2-3 weeks, or up to 6 weeks. When you get beyond 8 weeks, you might have more yeast characteristic come out in the cider.

As fermentation occurs, the airlock will bubble and the cider will be cloudy.

The hard cider is ready when the cider is nice and clear golden color, and the yeast has settled on the bottom of the fermenter.

Bottle like beer, with your preferred level of carbonation. I typically use 0.8oz per gallon of dextrose, or 1 carbonation tab per bottle if I'm feeling lazy.

This cider purposely has a low alcohol content. I find it quite drinkable and smooth, a bit tart like a granny smith apple. You can ratchet up the alcohol by adding brown sugar or more sugar if you like, but I prefer my cider to have a lower ABV. Removing the 3oz of cane sugar (table sugar) would reduce this to about 4% abv and also makes a very tasty and easy drinking hard cider.

Author:

K-Bonz

Boil Size: 5 Gallons

Boil Time: 20

Boil Gravity: 16.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 12:24 PM

Notes:

Author:

West Jersey Brew Co

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

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: 12/3/2017 5:13 PM

Notes: Brewday:
Brew the wort, using a calculator to hit your volumes.
When cooling with your wort chiller, when you hit 180 drop the whirlpool hops in and continue to stir/chill.

Cut the Vanilla Bean open, scrape the seeds into a small container & cover with just enough vodka to cover the vanilla beans.

Fermentation:
Day 4 - Near the end of fermentation (Day 4), before it's complete, add 2 oz of Citra/Mosaic mix.
Day 7 - Transfer to a secondary and add the Vanilla
Day 10 - Add the Orange Zest & Dry Hop with add 2 oz of Citra/Mosaic mix.
Day 14 - Keg or Bottle. Serve fresh.

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 1:43 PM

Notes:

Author:

gavjof

Boil Size: 54 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 7:00 PM

Notes: Rate my beer using Untappd app

https://untappd.com/b/cole-bros-amarillonius/1660423

Author:

JimmySpeakaz

Boil Size: 7.5 Gallons

Boil Time: 90

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: 1/21/2013 6:03 PM

Notes: based on several websites this is my interpretation of the switchback ale. The yeast used in this recipe will be harvested and cultivated from switchback bottles and made into a starter. I listed the Belgian strong ale yeast because that allowed the fg to hit 1009 which is the correct fg, but the Belgian strong is not the yeast that is used. As for the hop schedule, its a shot in the dark. I know those are the varieties used but I don't know how much or when during the boil. I'll see how this one pans out and go from there. I figure it should make for a lightly hopped yet very aromatic amber ale.