Homebrew Beer Recipes | Page 566 | Browse 305,000+ at Brewer's Friend

Author:

zaped

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: dextros

Priming Amount: 500 ml

Creation Date: 4/18/2016 12:15 AM

Notes: this beer is taribable in every which way but i just wanted to make it for fun

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2020 8:38 PM

Notes: Yeast had expiration date a month ago , I had two packages so I added both. Tossed them in some RO water as the package suggested and about 1/2 hour later it was crawling out of the jar so I guess it was good.
I just buy kits from Northern Brewer, I add one extra pound 2 row to the kit to meet the Original gravity. This time it I came out about 8 points high...

Author:

Boozy Mcboozerson

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.5

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: 9/8/2020 4:38 PM

Notes: Dough in at 68 degrees 10 minutes
Raise to 151 for 40 minutes
Raose to 162 for 15 minutes
Mash out

Author:

KenK

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Table sugar

Priming Amount: 4.0 oz

Creation Date: 7/18/2017 3:07 AM

Notes: Add cold water to fermenter to bring OG down to 1.053 (should be about 5 gallons -- maybe a little less). Use swamp cooler to keep temp around 64-68 deg F. Dry hop in secondary for 4 days. Remove hops on about day 12 and cold crash in icewater tub for 2-3 days. Adjust bottling sugar to bottling temperature (ended up being 2.7 oz table sugar).

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 30

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: 1/2/2017 6:00 PM

Notes: Cube medium sized pumpkin. Season with pumpkin pie seasoning, and roast at 350 for 35 minutes. Remove skin and add to boil. Filter out when moving to fermenter.

1 tsp Irish moss last 10 minutes of boil

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.4

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: 10/26/2016 1:06 AM

Notes:

Author:

stinksoup

Boil Size: 19 Litres

Boil Time: 70

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 7:37 PM

Notes: Based on Brewdog Dog B, but coming in at 10% and a 15 litre batch.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2015 4:17 PM

Notes:

Author:

themisfitking

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 83

Mash Thickness: 1.5

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: 1/19/2015 1:00 PM

Notes:

Author:

Jake Ainsworth

Boil Size: 4 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: 3/17/2011 8:10 PM

Notes:

Author:

motorneuron

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2013 7:41 PM

Notes:

Author:

SirMontalbon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 3/23/2015 11:13 PM

Notes: http://www.northernbrewer.com/documentation/beerkits/CreamAle.pdf

Author:

Omer

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 130 g

Creation Date: 2/9/2015 8:09 AM

Notes:

Author:

TuffDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 6/7/2012 3:14 PM

Notes: Heat 8 gallons of water to 160F. Add BIAB bag to keggle and clip it to edges.

Add total grains and stir to eliminate any dough balls.

Check temp, its should be around 154F, a little lower is better than too high (160F is max) if temp is too high drain some of the liquid off and add back to the grains and stir, keep stirring until you reach mash temp (154F).

Cover the keggle with a lid and let it sit for 60 minutes.

Raise temperature to 170 and let sit for 10 minutes (Mash Out).

Remove grain bag and squeeze the bag to extract more liquid. No need to squeeze all liquid out, just give it a few good squeezes.

Bring the liquid (wort) to a boil and add hops per the recipe. This is a 60 minute boil.

Author:

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 11:55 AM

Notes:

Author:

Dirty Horse

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

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: 7/27/2016 4:51 PM

Notes:

Author:

DavidHume

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 5:55 AM

Notes: 3/2/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, starting at 154ºF. Turned off the burner. After 10 minutes, the temperature dropped to 144ºF, so we relit the burner and it hit 152ºF by the time we removed the grains. We let them drip until only one drop per second fell.

Added 3 gallons of distilled water and 20 ounces of light DME. Let temperature rise to 175ºF and added ~5 more ounces of light DME.

Once the water boiled, we added 6 pounds of light LME, which we had let sit out of the fridge for 36 hours and had soaked in hot water for 10 minutes. Added 1 ounce US Fuggles pellets loosely contained in a hop sock. Boiled for 70 minutes, since the addition of the (non-active) immersion chiller stopped the boil for 7 of the last 10 minutes of the original 60. At 10 minutes, added 1 tablet WhirlFloc.

Chilled to 75ºF using immersion chiller, aerated for 20 seconds, and added solid stopper. Gravity of 1.058. Transported 25 miles in a car.

Aerated for another 20 seconds and pitched a smack pack of Roeselare, as well as the bottle dregs from Hanssens Artisanaal Oude Kriek, Boon Oude Geuze Mariage Parfait, and Tilquin's Oude (Gueuze Tilquin)².

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF.

24 hours later fermenting vigorously. Internal temperature 74-75ºF, ambient temperature has gone up to 68ºF after 2 days.

3/6/15: Fermentation has slowed significantly, temperature has dropped down to 72ºF, and blowoff activity has been reduced to every 3 seconds.

3/26/15: Racked to secondary. Quite clear, with a mildly tart, fruity aroma. Washed 1.5 quarts of yeast slurry for use in a future batch.

4/19/15: Added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity 1.006. It smells like the rubber stopper, which I replaced with a silicone one. (Note to self: Never age something long-term with one of those again!) Body was medium, with a slightly higher carbonation level and (perceived?) acidity level than my other sour. Minimal funk, slight fruit; somewhat boring. This one will probably get some fruit to liven things up if the acidity doesn't increase.

Author:

Jernej Horvat

Boil Size: 17.4 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/2/2017 12:27 PM

Notes:

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.4

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Keg Prime

Priming Amount: N/A

Creation Date: 2/26/2019 10:44 PM

Notes: Yeast Starter: 1 Liter (shaken, not stirred) + 100g DME in a 1 gallon glass container

Fermentation:
Cool to 64 degrees, then pitch
Attach probe to side of fermenter
Let rise to as high as 78F

STC-1000 Fermentation Program:
SP0: 66, DH0: 168
SP1: 78, DH1: 0 (unplug freezer after 50% attenuation)

Age for 2-3 weeks after packaging (???)