Homebrew Beer Recipes | Page 562 | Browse 315,000+ at Brewer's Friend

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 6/6/2014 12:53 AM

Notes: Under pitch cal ale and ferment cool ~65 F. At 7 days, rack to glass fermentor and add bugs. Ferment 18 mos. prepare fruit by freezing, then Blanch to pasturize. Add fruit to 2nd and ferment 3-6 mos.
Oak chips can be added to 2nd. Oak can be added to subsequent batches to inoculate.

Author:

msmocarski28

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.2

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: 6/7/2017 3:59 AM

Notes:

Author:

fritini@me.com

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

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: 1/10/2017 4:00 PM

Notes:

Author:

Jeremiah White

Boil Size: 9.5 Gallons

Boil Time: 150

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 12:27 PM

Notes:

Author:

Mesterbrygg AS

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

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: 10/9/2015 9:30 AM

Notes: Stop lautering at SG 1060 and add brown sugar until you reach SG 1082-1085.

Author:

DasBeef

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 67

Mash Thickness: 3

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: 1/27/2015 2:41 PM

Notes:

Author:

EdFaes

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2014 4:47 PM

Notes:

Author:

Head First

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 51

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 4:18 PM

Notes: Original ingredient recipe from original brewer.
Efficiency and attenuation are results from my RIM's setup.
Used yeast cake from prior batch of American Brown.

Author:

RockyMtnGT

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 11:19 PM

Notes: Two very unique ingredients combine to make a fantastic session brew. Rye extract provides a distinct spice to interact with the wheat base. And to finish it off, Sorachi hops late additions and dry hop provide a lemon flavor and aroma. Good all year, amazing all summer.

Not sure why the numbers aren't matching up, but here are the numbers from my brewing sheet
OG: 1.047
FG: 1.012
SRM: 6.4
IBU: 33
ABV: 4.7%

Author:

JohnnyAH

Boil Size: 17 Litres

Boil Time: N/A

Boil Gravity: 1.045

Efficiency: 64

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: 6/15/2016 4:02 PM

Notes: 1. Heat strike water
2. Mash in at 69 for 1 hour
3. Remove mash bag of grain
4. Add sterilised (in boiled water) meadowsweet (an armfull)/bog myrtle hop spider in front of tap.
5. Open tap and let flow through the plant matter.

Brewed 29th June 2016.

Tested 3rd July 2016 1.010 tastes like clean sacch beer with some light fruity esters. PH 4.1.
Racked into corny keg 17th July 2016 1.005

Added WLP Brett Lambicus and purged with C02

Author:

rmcelderry

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2014 3:24 PM

Notes:

Author:

Warconn

Boil Size: 7.45 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12

Creation Date: 12/29/2020 10:13 PM

Notes: ---------------2.2.22------------------------
Mk V. Switching back to 3470 yeast and switching grains to Pilsner instead of the WBM Pale.

---------------12.20.21------------------------
Mk IV. Trying Bootleg's lager yeast and only Hattertau for fun.

---------------11.17.21------------------------
Mk III. 1oz of Mt. Hood for Bittering, 1oz of Hallertau due to stock at Brew Shop. 34/70 yeast

---------------10.25.21------------------------
Mk III. Switched Pilsen to Pale Malts

---------------10.4..21------------------------
Mk III. Updated the hop additions from .5oz Mt Hood @ 60 and .5oz Mt. Hood @ 10 to 1oz of Hallertau @ 60 and another 1oz at 10. Also adjusted the yeast to be 3470.

---------------8.30.21------------------------
Mk II. Not unhappy with the results but definitely way lighter in taste than expected. Looking to crank up the IBUs to 30-40 next time.

---------------7.11.21------------------------
Mk II. Updated recipe to be similar to what I used in the Colonel Mustard. Pilsen, Flaked Rice, and Mt. Hood.

---------------------------------------------------
Mk 1. Just realized Hallertau and Hallertau Blanc are two separate strains. Wanted just Hallertau, but used Blanc instead.

Author:

Scottbham

Boil Size: 5.2 Gallons

Boil Time: 20

Boil Gravity: 1.056

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: 2/21/2015 8:14 PM

Notes: Straight forward recipe for a quick brew day. This is a hearty and well rounded ale that is my house/go to beer!
Steep grains in muslin bag in 5.2 gals 155F water for 15mins. Remove bag and bring to a boil.
Add extract and return to boil then add hop pellets(also in muslin bag) and boil for 20mins.
Add irish moss last five minutes.
Chill in your favorite fashion and pitch at 68F.
Ferment cool - room temp 5-7 days. Rack to secondary and allow to rest 2 weeks. if possible 2nd week refrigerated or cellar temp to clarify.
I keg and force carbonate...then enjoy!

The ingredients are strong and robust and the short boil renders a complex ale with a malty, hoppy nose and clean fresh flavor.

Author:

The Blind Bard

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.25

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: 6/22/2015 1:31 PM

Notes: toast oats at 375 for 5 mins, turn, then 5 more mins.

hit 1.053

Author:

axldyb

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 4:37 PM

Notes:

Author:

J_Nieves

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: 4.5

Creation Date: 3/6/2014 3:26 AM

Notes: Leave in primary fermentor for 14 days. Add 6 oz of dextrose disolved in 2 cups of water to a bottling container. Transfer beer to bottling container. Bottle and allow to condition for 14 days.

Author:

Cory Meisch

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 11:20 PM

Notes:

Author:

Malakian

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.95 bar

Creation Date: 8/10/2018 12:22 PM

Notes: Light pale pilsner/lager.

Alpha rest: until iodide test shows no more starches, around 25-30 min for me.

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: Force carbing

Priming Amount: 3min at 30psi

Creation Date: 8/27/2018 5:02 AM

Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 -