Homebrew Beer Recipes | Page 489 | Browse 325,000+ at Brewer's Friend

Author:

DCBrew

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2.5

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: 4/16/2021 7:18 PM

Notes:

Author:

Eggertsville Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 90

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: 9/13/2012 1:49 AM

Notes:

Author:

Trekker23

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 1/28/2015 6:33 AM

Notes:

Author:

Fatty Lumpkin

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 3/29/2016 3:50 AM

Notes: Steep grains at 155F for 20 min in 2.5 gallons of water.
Sparge with 1 gallon of 170F water
Bring wort to boil, add 3.3 lbs of wheat LME. bring back to boil.
Add 0.5 oz hallertau hops.
Boil 40 minutes add other 0.5 oz hallertau hops
Boil 5 minutes
ADD REMAINING 3.3 lb LME. This will help maintain SRM.
Boil final 15 minutes.
Flame out and add 0.75 oz of Amarillo hops. After about 5 minutes begin chilling wort. Siphon to fermenter. Collect sample for hydrometer. Add enough water to achieve OG 1046 to 1051.
Aerate wort.
Pitch yeast, secure lid, set airlock and move to temp stable area. After fermentation is complete, move to secondary fermenter or go ahead and bottle.
Prior to bottling, mix 5 oz of priming sugar into 2 cups of boiling water, mix well then add 4 oz of watermelon natural flavoring. Stir to incorporate into the hot liquid. Cool to room temperature. Dump primer and flavoring mix into a clean bottling bucket. Transfer beer from fermenter to bucket and bottle as normal. Bottle condition for at least 2 weeks.

Author:

Skails

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

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: 7/24/2020 12:56 AM

Notes:

Author:

RyDog

Boil Size: 4.3 Gallons

Boil Time: 1

Boil Gravity: 1.066

Efficiency: 100

Mash Thickness: 1.25

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: 7/3/2017 12:22 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2014 3:59 PM

Notes:

Author:

bighitterstone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2014 12:09 AM

Notes: Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil.

Cool to around 75 degrees and place into fermenter.

Pitch yeast and allow to ferment for 7 days.

Add 6 pounds (96 oz) of raspberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids.

Author:

Old Goat Brewing

Boil Size: 13.25 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: 1/30/2013 4:37 PM

Notes: 5.5 Gal got Thames valley with a 2L Starter.

5.5 Gal got 100% Brett C. with 3L starter.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Turbinado

Priming Amount: 3 oz for 21 days

Creation Date: 1/7/2013 3:53 PM

Notes: 0 min boil hop = Post Boil Swirl Hops.

Mash at 150F. Kill the flame after the 90 min boil and add the Post Boil hops, swirl, cover and let sit for 60 min. After 60 min, drop the temp quickly, pitch and ferment at 70F for 14-17 days. Cold crash to 37F before racking to secondary. Rack to secondary, let the beer warm back to pitching temperature, and dry hop. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Bottle at 70F for 21 days.

Author:

IPA_Nucks

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.179

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Dextrose, prime when bottling

Priming Amount: 5 oz

Creation Date: 1/28/2015 5:45 PM

Notes: The recipe sheet lists gold malt syrup, but that isn't on this site, not sure if light is much different.

At any rate, I got this extract kit to celebrate Men's Health Month, grew out my mustache, and part of the money I paid for the kit was donated for men's health research...Will try to get this on started in a couple of days. Cheers!
Once brewed, I will update these notes.

Brew date: 3/15/2015...1:50 p.m. 60 began @ 3:00 p.m.

Flame out, 4:00 p.m.

OG read 1.091 @ 4:40 p.m., eat that! Abbey yeast pitched and OG reading @ 75F

Went into secondary carboy on 3/21/2015.
Added French Oak cubes on 4/6/2015.
Bottled on 4/13/2015.
FG read 1.016.

Author:

otherdave

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 72

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: 2/15/2015 9:04 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 2:19 PM

Notes:

Author:

Bakke Brygg

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 1:32 PM

Notes: Mesk på 66 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.

Pitch gjær på 16-17 grader. Gjæring på 17-21 grader i 5 dager i gradvis økning, 21 grader i 9 dager. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet.

PS: Denne oppskriften har vi beregnet til nøyaktig 200 gram humle. Hvis du virkelig vil ha en skikkelig humlebombe, kan du tørrhumle en gang til, med 30-50 gram, 3-5 dager før tapping/coldcrash.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2017 7:10 PM

Notes: ♦ BREW DATES: April 2017
Date: Brew Day • 04.07.16
Gravity (FG) • 1.016
Date: Pitch Yeast • 04.09.17
Date: Keg Day • Expected 05.02.17
Drafted Who’s House • Dan's

♦ SESSION NOTES: Changed out the East Kent Goldings for Willamette which was in stock. Used only one liquid pack of WLP004 since it's only a 1.054 brew.

Past Note: 66° outside. 90 min. Mash 90 min. Boil
Real nice drinkable beer. Kathy really liked it. Not too malty.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through a hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from the kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill Keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: Very good balance. Very drinkable.

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2013 2:34 PM

Notes:

Author:

bhoyle

Boil Size: 7.29 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 95

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/26/2019 5:17 PM

Notes: 1 tsp Gypsum @ mash
1 tsp CaCO3 @ mash
1 tsp Gypsum @ boil

Author:

Mr Merlin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 2.5

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: 8/14/2019 10:04 PM

Notes: God damn messy brew day, need to sort the bloody set up for next time!
Completed water calculations then didn't trust them and underfilled initial mash and had to top up. Overcompensated with splarge and probably made 32+ litres in the end and got a boil over as a lesson for my mistake.

Prrboil was a little under expected at 1.045 post boil made this up at 1.07.

In the fermenter now and awaiting dry hop additions and fruit juices soon.

Dry hopped with just 2 hop varieties on day 4 with Rubicon brand fruit juices - 1L each (passion fruit and lychee cartons). Smells great!

Reading up on NEIPA has got me paranoid re:oxidation. Decided to bottle after only a week (doubt there is a great deal left to go anyway).

Final reading 1.02 - ABV at least 6.5% (likely more due to late juice additions).

This is definitely not an NEIPA - stuff is clearing already in my sample has.

Obvious errors I have made -
1. too full for boil meant I lost some protein in the book over.
2. Need neater set-up for whirlpool at the end
3. Ditch the bazooka screen - I have a false bottom and a BIAB bag so no need and constantly restricts flow on the damned pump.
4. Do NOT secondary - had so much trub from the above I moved to secondary but now understand this is a killer for an NEIPA
5. Not sure if new formula Rubicon juices now suitable for fermentation - they say "30% LESS SUGAR" but clearly sweet so may have other crap in it (and perhaps preservatives) that probably don't help the style. I'll ditch this next time and go all beer.

I bottled into squeezed pet bottles (no air space at all) and purges mini-kegs (full purge using water) to minimise air exposure.

Fermented Wort tastes great so at least it's not a complete failure! fingers crossed goos after carbing and I avoid dreaded oxidation.

Actually despite the various cock ups, this beer tastes great! Reckon it could be better without the various errors made in the brew process and I think I'd skip the fruit juice additions next time.

Author:

Jeff Summerlin

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2019 1:45 AM

Notes:

Author:

Megary

Boil Size: 4.25 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.4 oz

Creation Date: 1/26/2021 5:06 PM

Notes: This recipe changes from year to year.