Homebrew Beer Recipes | Page 411 | Browse 320,000+ at Brewer's Friend

Author:

Ralph

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: N/A

Priming Amount: N/A

Creation Date: 4/19/2012 3:52 PM

Notes:

Author:

Kallarhynn

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2017 11:51 PM

Notes: 1. In a large brew pot, boil 3 gallons of water.

2. With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.

3. As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil for 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)

4. At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Remove the hop bags and dissolve the remaining 3.5 lbs of honey

5. Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.

6. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

7. After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.

8. Add the cascade leaf hops in a muslin bag to the secondary.

9. After 2 weeks, re-rack, then let age for 4 months.

10. Dissolve the corn sugar in 1 cup warm water and add to carboy.

11. Fill sanitized bottles and let age for at least 2 months.

Author:

Ozarks Mountain Brewery

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2015 9:09 PM

Notes: first you need 50% distilled water for the whole batch. on the stove method, heat 2.5 gallons of water to a boil, add everything stir stir stir, add 1 ounce of hops, boil, start your timer at 45 minutes add hops per schedule, cool in sink with ice, add cold water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold with 05 yeast around 62 for 7 days,then heat up to 68 for 2 days, transfer to cold vessel and condition cold at 36 for 7 days while carbing, best light beer I've ever made

Author:

Ale

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: forced

Priming Amount: 3 kg

Creation Date: 4/29/2015 5:39 PM

Notes:

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

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: 1/2/2017 12:26 PM

Notes:

Author:

Sean Sutherland

Boil Size: 31.3 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 5:58 PM

Notes: Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes. Ferment at 68°F (20°C) for two weeks. See the article text for brewing tips and more specifics.
Suggested pumpkin preparation: Prepare your pumpkin by putting it in a separate pot containing about one gallon of water, stirring it to make sure it is fully dissolved. Put the grain in the main mash vessel, mix, then add the pumpkin/mash water mixture.

After two weeks, raise the temperature of the saison to 78°F (26°C) for a few days.

Secondary fermentation for 2-3 weeks.

Add pumpkin pie spice during kegging process for Pocahontas Pumpkin ale. Do not add pumpkin pie spice to Saison D’Potiron.

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 10:17 PM

Notes:

Author:

RockHopper

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 12/17/2016 7:36 PM

Notes:

Author:

nesmis

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 3/29/2016 1:03 AM

Notes:

Author:

zgoda

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 11.8

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2013 11:18 AM

Notes:

Author:

RockyMtnGT

Boil Size: 8.01 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 1:21 AM

Notes: After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 11:04 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 9:41 PM

Notes: using my standard practice for the best fermentation, ferment for 5 days at 62f then shake and raise the temp to 68f for 4 more days, set out at room temperature for 1 day, pull into a keg for cold crashing at 34f, hook up c02 at 12 and carb while conditioning for 7 days at the same time adding gelatin, after 7 days check for carbonization then serve

this will taste light and be easy drinking

Author:

Pivarski Klub Bulevar

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 7:21 AM

Notes:

Author:

tomjcarle021

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/13/2016 8:56 PM

Notes: Safalcider. Og. 1.044
1 lbs. Frozen Black Berries
1 lbs. Blueberries
1/4 tspn Potasium Metabysulfate
1/5 tspn Yeast Nutrient
1 Gallon Apple Juice (w/o preservatives)

Author:

Joel Mercer

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/14/2017 3:13 AM

Notes:

Author:

Genus Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 2/17/2014 2:09 AM

Notes:

Author:

JustinAVL

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 11/7/2017 2:08 PM

Notes: BIAB
(Hoppy Juice, tart, sour, its a cloudy beer!)

Mash PH 5.3/5.4
No sparge

After mash is complete add lactic acid until Wort P.H = 4.5
Add Lactobacillus (32 oz. Mango GoodBelly) until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 180˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping

Chill the wort, aerate, and pitch the yeast. Ferment for 7/10 days

Dry Hop 5 days
1 oz Amarilo
1 oz Galaxy
5lbs Mango

Final PH: 3.4/3.6

CO2 level 2.8 vols.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

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: 9/30/2019 11:35 PM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

Hairy Dog Brewing

Boil Size: 29.6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 81

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 177.2 g

Creation Date: 4/4/2022 11:40 AM

Notes: Note: Water profile is based on Effingham, Surrey water so "Other Ingredients" are based on average samples of that water only.

The Water profile is really important for this beer to shine.
Use the brewing water calculator to counter the alkalinity in your water to achieve a mash pH of around 5.4.
Target a 1:3 chloride to sulphate ratio.

Made right, you will not be disappointed with this brew!