Homebrew Beer Recipes | Page 493 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 3:55 PM

Notes: Silver medal in Best of Boston Homebrew Competition.

Author:

Bully

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2019 7:08 PM

Notes: Slightly updated to match the hops I have
Should have Target hops, not Fuggles

Author:

Bjalli

Boil Size: 55 Litres

Boil Time: 120

Boil Gravity: 1.099

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 4:04 PM

Notes: - 1 kg Laktose tilsettes siste 15 minutt av kok.

- Tisettes ren oksygen ved pitching av gjær og en ny runde med ren oksygen etter 8-12 timer.

- 0.7 brunt sukker og 450g Candisyrup D-180 tilsettes ettappevis under gjæring når stormgjæringen har avtatt.

Tilsetninger i Sekundær:
- 30ml LorAnn Pecan Strong Essence
- 30ml LorAnn Peanut butter Strong Essence
- 3.5dl Jim Beam m/8 stk vanilje bønner. (Stått i 4 måneder)
- 250 g Toastet Kakaonibs. Nibs toastes på 120 grader i 10 minutter. (kan også desinfiseres i vodka/bourbon før tilsetting)

Author:

TeeeSow

Boil Size: 1.84 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 1/29/2017 5:11 PM

Notes:

Author:

devanjwanek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.9

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: 10/8/2016 7:13 PM

Notes:

Author:

Papini

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 9 g/l

Creation Date: 7/25/2016 4:39 PM

Notes: Primary Fermentation for 7 days at 18°C.
Secondary fermentation for more 14 days at 0°C .

Malt Caramel / Crystal 60 L = Caramel Munich III (57L)

California ale yeast

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 1:14 AM

Notes: 1st place at 2019 Amador County Fair.

Author:

Head First

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: kegged

Priming Amount: 12#

Creation Date: 1/30/2014 9:30 PM

Notes:

Author:

Josh Strongarm

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.14

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 4:23 PM

Notes: Use Coopers Lager tin, not the LME. Gives another 20 IBUs of btterness.

Author:

Fault

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 9:03 PM

Notes:

Author:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 10:46 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 1/18/2015 6:26 PM

Notes:

Author:

perogi

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2013 7:40 PM

Notes:

Author:

scottagreene

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 11/8/2015 5:49 PM

Notes: OG: 1.072
FG: 1.014
ABV: 7.61%

Secondary: 9 days of 2 more diced jalapenos and 1/4 cocoa nibs Ghirardelli bar

Fermenting Taste: 9 days after secondary, very jalapeno and chocolate tasting. Hope that mellows out. Also tasted this very drunk.

.375 cup of priming sugar

Bottle Tasting:

Final Tasting:

Author:

piwosz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2016 7:28 PM

Notes:

Author:

Harrison Richard

Boil Size: 6 Gallons

Boil Time: 65

Boil Gravity: 1.066

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 6:45 PM

Notes: Day 1: Boil
-Steeped Caramel at 160 F for 15 minutes.
-Boil overflowed, lost about 2-3% of liquid.
-All hops bags busted open due to using flimsy tea bags.
-User copper immersion chiller.
-Left about an inch of wort in lieu of filtering loose hops.
-Dry hopped 1 oz Citra.
-Ignored Wyeast instructions, pitch yeast at 45 minutes instead of 3 hour activation time.
-Spilled 20% of yeast solution.
-Original Gravity: 1.072

Day 14: Transfer to secondary
-Added 9 lbs of thawed ripened mango slices.
-No specific gravity reading.

Day 20:
-Accidentally dropped glass in secondary.
-Hastily chased after glass with right hand.
-Specific Gravity: 1.022

Day 24: Bottling
-Added 2.5 g sugar cubed to each bottle for carbonation.
-12 oz bottles: 39
-32 oz growler: 1
-Final Gravity: ??

Author:

IrvingWashington

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 1:59 AM

Notes: Placed second in Reddit competition in 2014. 39/50

Author:

JD

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 6:07 AM

Notes: (This is the recipe that Vinnie himself gave in an interview found in zymurgy)

Directions
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

Author:

Josh (Brewer's Friend)

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 11/13/2011 5:02 AM

Notes: - Boil cocoa powder for last 10 minutes of boil

Brewed 11/13/11:
- steeped grain only - no sparge
- gravity of boil 3.75gal: 1.121
- OG way over target @ 1.079

Racked on 11/20/11:
- gravity at 1.022