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

Author:

WoodsmanBrewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 5:06 PM

Notes: Primary Temp set to 60 degrees for the first 6 days and then set temp to 65 degrees to finish fermentation.

**1st Batch brewed on August 15th 2015 finished at FG 1.009 for a 7%ABV which is 4 points lower then recipe estimate.**

Author:

Shenfield Shed

Boil Size: 19.35 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/10/2023 4:31 PM

Notes:

Author:

brewfromthecave

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 6:10 PM

Notes: http://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

Author:

steven@isenberg.name

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2015 12:01 AM

Notes:

Author:

mytdil6

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 4/6/2015 6:23 PM

Notes:

Author:

themisfitking

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Keg Carb

Priming Amount: 2.3vols

Creation Date: 11/8/2014 1:07 PM

Notes:
Add honey at flameout.

Primary fermentation @ 68F for 2 weeks.

Author:

monkeyhaiku

Boil Size: 6.46 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2014 4:57 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 1/25/2015 3:19 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 9:09 PM

Notes: from Ron Pattinsons "The Homebrewers Guide to Vintage Beer"

page 75

-

Original Recipe was for:
2.75 lbs 2 row
2.75 lbs 6 row
60 min hops addition was only 1 oz

Author:

ElkinsBrew

Boil Size: 7 Gallons

Boil Time: 60

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: 6/12/2012 9:36 PM

Notes: Can sub Marris Otter for 2-Row.

Bittering hop can be columbus, magnum, or NB.

BREW NOTES:

Heated hot liquor to 164 - sparged 60 minutes. Added approx 2 cups boiling water to recover 2 degrees lost during infusion. Stirred every 20 minutes.

-Lose approx 1 degree per 10 minutes during infusion.

-Added extra 1/2 gal to boil to bring up level. Next time do a 1 gal recirculation followed by 1 gal sparge at higher temp.

-Write out step-by-step instructions for brewing.

aOG - 1.0578 (1.055 @ 82 degree)
aFG - 1.010

Ended with 4.5 gal.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2014 11:05 PM

Notes:

Author:

dazzla

Boil Size: 60 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 2:48 PM

Notes:

Author:

xteci

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2017 5:34 PM

Notes:

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 4 Oz in 1 C water

Creation Date: 7/30/2018 3:18 AM

Notes: Kentucky Common is a pre-Prohibition style popular in northern Kentucky and southern Indiana. It's currently kept alive by two brew pubs and homebrewers. The beer is one of three uniquely American beer styles. Since no one really knows what this tasted like, I'll just experiment until I get a beer I like. 8/28/16. I have a beer I really like, freezing the recipe.

Target bitterness is 20 IBU

Ferment at 68 degrees.

8/28/16: Renamed to "Hilltopper's Pride", scaled to 6 gallons. Targeting 20 IBU in next batch.

GABF silver award in Historical category, 2017, Ironworks Brewing.

Gold Medal, Historical, Arapahoe Co. Fair Homebrew Comp 2018. 3rd Place, Craft Beer Competition (professional), Colorado State Fair.

Use 1liter starter based on fresh yeast.

1/29/19: Reverting to 2017 recipe. 1.5 liter starter.

12/30/19: Added 1 oz of Crystal 80, changed flavor hop to Hallertau, note: DO NOT USE BLACKSTRAP MOLASSES. Use a milder form such as Brer Rabbit or Grandma's.

4/8/2021: Very minor tweaks: Molasses to 3 oz, Crystal 80 to 4, IBUs lowered to 20. Water recalculated to RO.

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:

Mazsi

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 278.2 g

Creation Date: 2/26/2021 1:43 PM

Notes: Élesztő:
Fele batch :Yeastflow Kingster + palackozásnál 500g laktózzal édesítve
Fele batch: Yeastflow Kingster + Brett Brux WLP650

Mindkét fél batch-be ment kb 4-4 kg fagyasztott magozott meggy erjedés végén. A nem brettes adagba campden tablettával a meggy előtte vadélesztő mentesítve. A nem brettes adag a meggyezés után másfél héttel palackozva.
(Kb +0,6 % alkohol a meggytől)

Author:

LJvermonster

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 6:04 PM

Notes:

Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 9/21/2015 8:59 AM

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

Rehydrering av gjær:
http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/

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

37.5 g Appelsinskall
6.25 g Ingefærrot
6.25 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

MrEggSandwich

Boil Size: 14.45 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 10:54 PM

Notes: Split 12 gallon batch. Two yeasts- Omega Conan and Omega Kolsch 2.

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 4/9/2014 2:33 AM

Notes: Source: http://www.jaysbrewing.com/2012/11/14/newcastle-brown-ale-clone/

An empty container of LME weighs 1.34 oz.

Started fermenting a few hours after pitching. Rehydration must've been spot on. Glass carboy is in the corner of the living room with two wet t-shirts covering it.

Bottling day: 04/29. 1.5 oz of corn sugar with 1 cup boiling water. Makes 1.7 volumes.

Last bottle: 07/22. Taste test with Newcastle.

Appearance: Commercial is much clearer and much lighter. To be expected. My head is larger at first but dissipates quickly. Looks like similar levels of carbonation based on bubbles. Mine is an opaque brown, almost black. Newcastle is a nice copper red. Newcastle wins out here.

Aroma: Mine is nutty and caramelly, but only slightly so. Probably smelled stronger with fresher bottles. Medium notes of bread. Newcastle aroma is much harder to detect. Slightly nutty not much else.

Taste: Mine is rather carbonated upon entry. Newcastle's is immediately smoother. Not necessarily a better thing. Mine has caramel and roasted attributes. Newcastle's finish is more "boozy", mine is slightly more bitter, less boozy.

Mouthfeel: Mine has a fuller body, Newcastle is thin by comparison. Hard to find any other differences. Both dont leave a terribly strong after taste. Both are pleasant.

Overall: Maybe biased, but I prefer mine. The fuller body lends itself to a fuller, more robust taste. If I made it again, maybe I'll try upping the chocolate and/or black malt in order to bring out more flavours.