Homebrew Beer Recipes | Page 413 | Browse 325,000+ at Brewer's Friend

Author:

gavinprovidence

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 6/8/2012 8:57 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 3:36 AM

Notes: 1st choice: Wyeast's 3056 Bavarian wheat yeast (Ferment at 68-72°F [20-22°C])
2nd choice: Wyeast's 3333 German wheat yeast (Ferment at 68-72°F [20-22°C])

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2016 2:16 PM

Notes: Nothing bitter about this brew. That's what makes her a special snowflake.

Snowflake bottle caps recommended

2-row, oats and flaked barley mashed at 154 F, pH 5.4 separate from the dark grains which steeped concurrently in a different pot

Author:

HighPointBrew

Boil Size: 7.61 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

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: 11/21/2015 5:05 PM

Notes:

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:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 35

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2015 1:54 PM

Notes: Strike Water Volume=30L. Strike temp=67C. Mix tap water and RO water in 0:100 ratio (0L/30L). Add 2 grams of calcium sulfate, 13.5 grams of liquid calcium chloride, 0.5 grams Magnesium sulfate, and 5ml lactic acid. Mash ph estimated to 5.3. Chill boiled wort to 18C. Add smack pack without starter (Wyeast 1318). Ferment @ 19C.

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: engarrafamento

Priming Amount: 5 / garrafa

Creation Date: 4/11/2015 12:42 PM

Notes: 1.050 og
1,008 fg

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 40

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: 1/20/2015 1:13 PM

Notes: 5g de folhas de limão kaffir para 23 litros de cerveja (na outra receita, o cara usou 15g e achou demais)..........5min
Capim-limão..........5min
Gengibre..........5min

Opcional: 8g de Sementes de Coentro......5min (1,5g/litro é ideal pra qq coisa em qq receita)

Fermentar a 15-18 graus
Aerar, mas não precisa de starter

Rampas

As rampas de mosturação foram:

20 mins a 42C no fundo da panela
15 mins a 53C no fundo da panela
50 mins a 63C
10 mins a 76C

Para o sabor de cravo:

Fazer uma parada na temperatura do ácido ferúlico durante a mosturação ajuda a criar mais precursores do aroma de cravo também.

Parada de 45 ºC para ativar o ácido ferúlico que vai dar origem ao sabor de cravo (fenólico)

Author:

colbyamoss

Boil Size: 7.17 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2014 2:24 AM

Notes: http://www.citralovessorachi.com/citra-loves-sorachi/2012/9/21/brew-day-oak-smoked-rye-saison.html

http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html

ferm cap
yeast nutrient
and irish moss

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/1/2014 8:05 PM

Notes:

Author:

elrodcarrera

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.049

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: 2/4/2012 2:21 PM

Notes: Mash Grains @ 148 F for 60 min.
Heat sparge water to 180 degrees.
Recirculate wort until clear & begin runoff
Collect approximately 7 gal. and bring to a boil.
Add sugar and 1st hop addition and boil for 75 minutes, adding hops according to the hops schedule. (Dry hops will be added to secondary fermenter.)
Cool wort and transfer to primary fermenter.
Aerate wort and pitch yeast.
Install airlock & ferment around 68 degrees.
When fermentation stops transfer to secondary fermenter and dry hop.
Beer should be ready to bottle or keg in about a week.

Author:

bacgabe

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/11/2015 6:01 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 2:11 PM

Notes: Split mash BIAB method. Bring 4.5 gallons of water up to approx. 162F then add grains to BIAB. Stir grains then cover. Maintain temp of 152F for 60 mins. About half way through, put the remaining 3 gallons of water in a separate pot and bring up to approx. 173F. Pull the grain bag out and allow to drip into the pot. Then dunk sparge the grain bag into the 3 gallon pot for 15 mins. Lift out grain bag and allow to drip. Combine the sparge pot into the mash pot and prepare for boil.

60 minute boil with hop additions as listed. Add 1lb of Honey at flame out and stir in to avoid scortching. Cool wort and pitch yeast. Ferment for 3 weeks at 64F ambient in fermentation chamber.

At kegging, siphon off 1qt of beer and bring to boil. Cut and scrape vanilla bean and add cinnamon stick, orange peel and ginger root in a grain bag and make a tea. Boil tea for 1-2 minutes to combine/sterilize. Add to keg. Add gelatin to keg to improve clarity. Allow to keg condition for another 2-3 weeks at serving temps. Add gas to carbonate, serve and enjoy! Merry Christmas!

Author:

bricks41

Boil Size: 7.2 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 76

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: 6/29/2012 5:18 PM

Notes:

Author:

Germainium

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2017 9:02 PM

Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

Author:

adefran

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 8/2/2023 2:49 PM

Notes:

Author:

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 3:14 PM

Notes:

Author:

=DCB=

Boil Size: 6.89 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 1:55 PM

Notes: Before kegging/bottling, make chai addition

Chai Spiced Tea Ingredients

1 vanilla bean, split and scraped
2 cinnamon sticks
2-inch piece of ginger, peeled and sliced
5 whole cloves
2 star anise
24 green cardamom pods, split
1 black cardamom pod, split
2 tsp. black peppercorns
1/2 whole nutmeg, roughly chopped
1/4 tsp. fennel seeds
Preparing Spices

Bring about 1 quart filtered water to a boil, then pour over spices and cover in a separate container.
Let steep for 15 minutes, then strain to remove spices. Cover tea and keep chilled until used.
I blended in about 2 cups (473 milliliters) of this liquid in the 5-gallon (19-liter) batch. But you want to do it slowly, mix it well, and taste it. Different people have different tastes, so you're looking for a nice balance without being overpowering with the spices.

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-chai-tea-brown-ale/

Author:

Dean Strickland

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

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: 11/13/2017 2:24 AM

Notes: Oat malt and crystal is a blend to mimic golden naked oats.

Dry hop after day two of fermentation.

With 10 gallons distilled water:
2 grams chalk (.53 tsp)
1 gram baking soda (.23 tsp)
6 grams gypsum (1.5 tsp)
4 grams calcium chloride (1.18 tsp)
5 grams Epsom salt (1.11 tsp)

Add 29.36 ml (~5.9 tsp)

Ferment at 68 for 3 days then ramp up to 72