Homebrew Beer Recipes | Page 41 | Browse 305,000+ at Brewer's Friend

Author:

futur3h4wk

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.125

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: krausening

Priming Amount: N/A

Creation Date: 9/19/2014 6:27 PM

Notes: Mash Grains and Rice Hulls at 152 F
Add Honey to Primary at full Krausen (1-3 days)
Make relish of fruits removing seeds of apples & oranges (leave skins intact).
Add relish and Pectic Enzyme to secondary.
Rack beer onto relish.
Relish floats leave plenty of headroom.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 1/2/2016 8:55 PM

Notes:

Author:

michaelhump

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

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: 10/10/2016 1:40 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 3:29 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

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: 8/9/2013 2:37 AM

Notes: ==Pumpkin:==
Bake pumpkin on a cookie sheet and bake until it browns on top a bit (20-30 minutes). Put in a steeping bag and add it to the boil @40min left.

==All Spices:==
After primary fermentation and a few days before bottling or kegging, make a small tea with the spices and dump them in.

==8/30/2013==
- Subs: WLP005 British Ale. 1 vial, no starter.
- BHE: 72%
- OG: 1.072 (hydro).
- I put the pumpkin in right at 60min. Also drizzled some maple syrup on top of the pumpkin b4 baking.
- 9/15/2013 (16 days) - FG: 1.027. Going to remove from 68º and let it sit at 70-72º to let the yeast clean & finish. Hydro tasting was good, but maybe a little too much hop bitterness? I also feel like it's a little esthery and I get some yeast fruitiness. Not bad, but noticeable. If it doesn't get to 1.024 I guess I learned my lesson about skipping starters. VERY excellent color and clarity! Next time I might dial back the C40 by 1/2 a lb (from 1.5lbs). Tossing extracted vanilla bean in.
- Result: Very very solid. Adjusting the mash temp from 158º to 154º to try and bring the sweetness down a tad and dry it out a bit. Also brought 1.5lbs of C40 down to 1.2lbs. If it's still too sweet next time, consider removing the vanilla bean.

===10/27/2013===

- OG: 1.070 (refracto) hmm. Brewhouse Efficiency calc said like 65% but this recipe at 71% says 1.07 OG which is what I got soooo wtf.
- First time doing batch sparging.
- Used a massive fine mesh bag for both the pumpkin and the hops. Not sure how this will effect the finished product. It was nice to not have to worry about all that pumpkin though!
- FG: 1.2
- Tasting notes: Batch #1 was WAY better than this batch. Notes for next time: WLP005 is the better yeast. Way less estery. As for the spices, 2 tsp is perfect. Just dump that tea straight in there (don't try to filter it.) For the pumpkin, muslin bags WIN. Don't try to do more complex filtering (nylon bag.)
---
===11/2/2014===
- My efficiency has been sucking, so I bumped up the two row 1lb (to 12lbs).
- Put the pumpkin in 2 mouslin bags. Great way to work with it. It decreases in size by about half towards end of the boil.
- Baked the pumpkin as usual and drizzled some maple syrup on the top.
- Pre-ferm yield: 5.5gal OG: 1.076 (hydro)
- Pitched 1 vial of 005 with no starter. :-(
- Tasting notes: ended up pretty thick, sweet, and a muddy orange color. Lowering the specialty grains to from 1.2lb C40, 1.5 Victory, 1.5 Wheat to 1lb each. Lowering the 60oz pumpkin to 30oz.

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 1:52 AM

Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/

_______________________________________________
Notes: Brought to Homebrewers meeting 2/17/2016-

Has an overall English feel and taste to it. The hops are subtle and play out well in the background. The highlight is the very silky and smooth mouth feel that is given to this beer by the oats. The roast and chocolate notes are accentuated by the oats. Overall a very drinkable and successful beer.

Author:

bluenotebrewery

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 5/29/2012 4:11 PM

Notes:

Author:

jefmsmit

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 4:32 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

hamje

Boil Size: 6.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 10:04 PM

Notes: Ferment at 68 for 2 weeks.
Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks.

Shake occasionally.

Author:

Jan Erik Johansen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 5/6/2015 9:37 AM

Notes:

Author:

mascervesa

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 10:54 PM

Notes:

Author:

gplacido

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 2/5/2015 12:31 PM

Notes:

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 10.3

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2018 5:26 PM

Notes:

Author:

Cockfighter

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 82

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 8:52 AM

Notes: Mashed at 66c
Decoction to mash out at 78c

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 25 psi for 25 hours

Creation Date: 6/2/2016 10:58 PM

Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.

Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.

Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.

Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes

If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing.

Author:

TampaTony

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Force Carbonation

Priming Amount: 12 PSI

Creation Date: 6/29/2013 10:30 PM

Notes: Very similar to Cigar City Tocobaga Red Ale with a little more hop flavor and character due to the hop stand.

Took 2nd place in the specialty category at the 2013 Best Florida Beer Championships.

Author:

Tseels

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.75

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: 3/16/2020 10:32 PM

Notes: Add peach and guava puree post fermentation, will need a true cold crash to get yeast off of beer then rack into secondary/kegs on top of puree

Author:

bward

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 67

Mash Thickness: 1.3

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: 3/28/2015 12:31 AM

Notes:

Author:

Pulga

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 2:36 PM

Notes:

Author:

nkgarfield

Boil Size: 7.45 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 2

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: 11/6/2016 9:36 PM

Notes: