Homebrew Beer Recipes | Page 422 | Browse 305,000+ at Brewer's Friend

Author:

Brewcalyptus Ben

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2015 2:59 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 11:08 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 at 18 c˚
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"
Amarillo
Centennial
Cascade
Columbus

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

Author:

vbnr12

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

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: 6/13/2013 9:12 PM

Notes: Yeast is of the utmost importance. I have a starter from Crooked Stave's Vieille, good source of brettanomyces. With that I will dump dreggs from Oddwood Ales Saison to impart sacch. strains, as well as pedio., and lacto. strains. The second dreggs will be from Timmerman's Oude Gueuze, lots of great critters living in there. Whether or not this will create a great sour will be determined in a year or two.

Author:

ian.cheeseright@sky.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.201

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2013 8:36 PM

Notes: OG 1.060
FG 1.008
ABV 6.83%

Author:

Brew Lab

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

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: 1/26/2015 6:00 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 12/24/2011 3:18 AM

Notes:

Author:

Maltose Falcons

Boil Size: 14.83 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 9/4/2021 5:49 AM

Notes:

Author:

Nörden Bräu

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 2:58 AM

Notes: A Munich Helles style lager hopped like Founders All Day IPA.

Author:

rolandblais

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

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: 10/14/2018 3:38 AM

Notes: ***GRAIN BILL IS A GUESS***

https://brooklynbrewshop.com/pages/instructions-unicorn-ipa

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.

Additional Ingredients Needed:
3 Tablespoons Honey
Ice
1/3 cup of shredded beets

1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.

3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
At 55 minutes, add 1/3 cups shredded beet to the boil.
At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops.
Reserve the remaining hops.

Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step.

4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.

1 week later drop remaining hops to your fermenter as a second dry hop

Keep in a dark place at room temperature for two weeks after you added the yeast without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.

5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.

Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.

Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.

A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.

Siphon beer from pot into bottles, pinching tube clamp to stop ow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.
6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor.
Drink. Share with friends if you’re the sharing type.

Author:

mantrame

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2016 10:31 AM

Notes:

Author:

Direwolf600

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 3:37 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 8/30/2018 3:04 PM

Notes: Add 0.75 gallons - Oat Milk (Flameout addition) will add 1 abv
Warrior .30 first wort
1 oz Citra, and Amarillo at end boil at 170 degrees

1 oz Galaxy, Mosaic and Amarillo at day 3 for at least 7 days

1 oz Galaxy in keg

should be around 40 ibu

Author:

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2022 9:38 PM

Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/:

-Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
Pitch the yeast according to the instructions on the packet.
Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.

-Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions).

-Rack from carboy into cleaned/sanitized keg.

-Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash.

-Wait 24 hours.

-After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash.

-Wait 3 days.

-After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.

-Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it.

-It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff.

-Enjoy

Author:

UnComfortablyNumb

Boil Size: 8.9 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 9:05 PM

Notes:

Author:

estepelton

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2018 10:16 PM

Notes:

Author:

Oskar

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 2

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: 1/10/2016 1:24 AM

Notes: 5.2 L sparge water req.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 9:24 PM

Notes:

Author:

DadDog08

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.1

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: 5/19/2015 1:00 AM

Notes: Rehydrate EC-1118 in 1/2 cup 105F water
Heat 35oz. water with 35oz. honey to 110F dissolve honey.
Add honey water, 64oz. apple juice, and 1/4tsp Pumpkin Pie Spice to primary.
Check temp. and pitch yeast.
Shake like hell to aerate.
Fill gallon jug with water and leave head space.
OG 1.106

Author:

Gustavo Marsan

Boil Size: 23 Litres

Boil Time: 80

Boil Gravity: 1.046

Efficiency: 49

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 1:28 PM

Notes: 1g de Gypsum

0.5g de Epsom

0.4g de Sal

2g de Chalk

https://www.samueladams.com/craft-beers/summer-ale

3kg de Pale Ale
1,5kg de malte de trigo
200g de crystal 10L ou Cara Pils

Color: 4-6.5 SRM
Alcohol: 5%-5.5% ABV
Bitterness: 24-27 IBU

Tettnanger
Hall mitt
Saaz
1 ozLeamon Zest

1g Seeds of paridise