Homebrew Beer Recipes | Page 46 | Browse 305,000+ at Brewer's Friend

Author:

BEERngineer

Boil Size: 23.9 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 1:20 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=167880

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.

*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.

The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water

Below is an alternative syrup.

Sugar #5

This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Author:

cadarnell

Boil Size: 4.5 Gallons

Boil Time: 40

Boil Gravity: 1.047

Efficiency: 77

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: 1/21/2012 8:15 PM

Notes: 150 for 60 minutes

Author:

BeeRoos

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.9 oz

Creation Date: 12/6/2019 8:07 PM

Notes: This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.

Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.

Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.

The Candi Sugar was added to the wort at 100 degrees.

The honey was added at 75 degrees, just prior to pitching the yeast.

Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.

The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.

It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).

One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.

We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling.

Author:

Dubzie

Boil Size: 53.5 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 12:58 AM

Notes:

Author:

Fro-Daddy

Boil Size: 33.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

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: 11/22/2018 3:00 AM

Notes: **DON'T TRUST WHIRLPOOL IBU**

https://aussiecraftbrewing.com.au/thread/1788/pirate-life-mosaic-ipa

Ale Malt 93%, Carapils 7%
OG: 1064 FG 1011 7% ABV
IBU: 58 (don't know the exact hop schedule but you could imagine there a substantial amount late)
Dry Hop: 4g/L (I would double that personally and add cryo to the keg)
Yeast: US-05 or liquid equivalent

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 4:23 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/victory-prima-pils-clone/

Author:

dalex299

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 4:44 PM

Notes: Liquid Yeast Options:
White Labs- American Pilsner Lager 840
OR
Wyeast- American Lager 2035

Bring Water to Boil (according to your kettle volume) If you are able to boil the entire batch you will get better hop utilization.

Turn off burner , add extracts stir until dissolved.

Return to heat bring to boil.

Once boil is controlled, start 60 minute timer and add .75 oz of Mount Hood Hops.

Last 10 minute to Submerge wort chiller to sanitize.

Last 5 minutes add .25 Mount Hood Pellet Hops

Cool below 80 deg aerate well and pitch yeast.

Maintain Fermentation Temp of 68 degrees.
Follow you normal practice of racking to secondary, some people do, some people do not. This recipe would be safe to leave in primary until ready for packaging.

OG: 1.034
FG: 1.005

Author:

JDKell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2016 5:08 PM

Notes:

Author:

liquid bread brewery

Boil Size: 16 Gallons

Boil Time: 90

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: 1/23/2012 9:20 PM

Notes:
Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Author:

BruskiBruing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.51 psi

Creation Date: 12/26/2020 7:46 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 3/23/2015 10:34 AM

Notes: og 12

Author:

Yooper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 2/12/2018 7:20 PM

Notes: Recipe is designed for 5.25 gallons of finished wort, because due to hops debris excess trub may be expected.
This should end with 5 gallons of finished beer to package.

Bright and juicy, this hop combination is the perfect blend for a very drinkable beer.

Author:

mackeydj

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 2/20/2013 3:22 AM

Notes: Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.

After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.

If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging.

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2013 5:37 PM

Notes: This is a simple IPA recipe but fermented with lager yeast at lager temps..Primary for 14 days @ 48-50*F..D. rest for 48 hours @ 65*F..Lager at 35*F for 2 months..Dry hop last week of lagering before racking to serving vessel

mash volume 4 gallons
batch sparge volume 5 gallons

Author:

Railgun

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2015 5:58 PM

Notes: Sanitize your gear, duh! Bring at least a half gallon of water to boil, remove from heat. Add DME's and stir to dissolve. Add honey and stir until combined. Some folks suggest boiling the scum out of the honey once combined, but I've had good luck otherwise. Cool the wort. While cooling, load your fermenter with a gallon of room temperature bottled spring or purified water. When cooled, add wort to fermenter, prep and pitch your yeast.

Secure an airlock and let ferment in cool dark place for 2 to 3 weeks. Next you have a choice; bottle unprimed for a still/ slightly carbonated braggot, or prime bottles with 1 tsp of honey or sugar per bottle to get a sparkling braggot. Once bottled, I suggest letting it age for a month. After aging, sparkling should be cold conditioned for 2 weeks minimum. Still braggot can be chilled or serve room temperature.

Enjoy!

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/27/2012 9:27 PM

Notes: Mash with 4.25 gal, 1/2 tsp Chalk, 1/2 tsp Calcium Chloride, 1/2 tsp Epsom Salt

bottled on 2/26, FG: 1.009

Author:

Phillip092

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.15

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: 4/13/2017 3:30 PM

Notes:

Author:

HollaBomp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.4

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: 6/27/2015 5:39 PM

Notes:

Author:

mystikhybrid

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

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: 11/23/2015 9:00 PM

Notes: Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE

http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html