Homebrew Beer Recipes | Page 417 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 8/20/2013 12:21 PM

Notes: Added Canned pumpkin directly to mash. It was not as hard to run off as I had anticipated. I used some tips for the pumpkin addition and spice that I found online from craft brewers. It was advised to use canned pumpkin at 25% of your amount of grain. Hence the approx. 4 pounds.
I have never used cluster hops before so I'm not sure what to expect. I had an ounce sitting around and it gave me the low bitterness I was looking for. My garage smelled like I was making pumpkin pie so I am interested to see how this turns out.

Author:

JulianB

Boil Size: 18 Gallons

Boil Time: 240

Boil Gravity: 1.082

Efficiency: 63

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2013 9:11 PM

Notes:

Author:

Meatwad

Boil Size: 10.44 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 7/13/2018 1:01 AM

Notes: split batch - 5 gal to farmhouse hybrid, 5 gal to T-58

Author:

THUD

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 2:08 PM

Notes: Mash 1# 2 row, 1# Munich, 1# crystal, .5# wheat for 1 hr at 152 degrees.
Sparge, add extract, boil, follow hop profile. Dry hop.

Author:

Majawat

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 51 ° F

Priming Method: co2

Priming Amount: 31.57 psi

Creation Date: 1/11/2021 1:26 AM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 8/1/2017 3:08 AM

Notes:

Author:

cottagebrews

Boil Size: 1.5 Gallons

Boil Time: N/A

Boil Gravity: 1.098

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: 11/1/2016 3:24 PM

Notes:

Author:

Mengelb

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

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: 5/23/2015 10:06 PM

Notes: Make relish of fruits. (freeze first, thaw, & crush)
Add to secondary along with 1 tsp. Pectic Enzyme
Leave headroom.

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:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2014 11:57 PM

Notes: One Keg
3oz Aurora Slovenian
2oz Columbus

3oz Aurora Slovenian
2oz Appollo

Author:

Brianlewis32009

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 4:35 AM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 5:29 PM

Notes:
25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ for 7/10 days

Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚
Centennial
Zythos
Amarillo

Author:

von Osk

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 7/16/2017 10:27 AM

Notes:

Author:

amlsfu8

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: 1.5

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: 10/11/2020 5:18 PM

Notes:

Author:

jfutrell83

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2013 10:53 PM

Notes: Dry hops are added at day 5 or after primary fermentation finishes.
I.G. 1.052 4/12/14
Dry hops added on 4/18

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 6/17/2015 1:49 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

75 g Appelsinskall, søt, tørket
12.5 g Ingefærrot, tørket
12.5 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

Tim Fuller

Boil Size: 27.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 3:17 AM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 3:49 PM

Notes:

Author:

Rogerio DaSilva

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force carbonation

Priming Amount: 22 psi

Creation Date: 6/5/2017 10:20 PM

Notes: 1. Collect and heat 2.5L of water
2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
6. While the wort cools, sanitize the fermenting equipment - fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
8. Add more cold water as needed to bring the volume to 5 gallons.
9. Aerate the wort with O2 for 30 seconds
10. Measure SG of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
15. When kegging add 3oz of Blueberry flavor
16. Force carbonate with C)2 following the recommendations