Homebrew Beer Recipes | Page 576 | Browse 305,000+ at Brewer's Friend

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 11:07 AM

Notes: Use floor malted dark Pilsner

Author:

danylp

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 17.1

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.74 bar

Creation Date: 4/25/2020 8:49 PM

Notes: Crystal 10L = Colorado Honig Malt

Author:

japa2121

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 64

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: 1/18/2020 12:12 AM

Notes:

Author:

evilbuck

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 9.7

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 3/31/2017 7:19 PM

Notes: This came out great. The nose is pure Melons and orange citrusy notes. Light bitterness in flavor, it's like a delicious juice.

Author:

hollandjos

Boil Size: 19.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 1:49 PM

Notes:

Author:

PabloSVK

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 6:28 PM

Notes:

Author:

rick714

Boil Size: 2.5 Gallons

Boil Time: 100

Boil Gravity: N/A

Efficiency: 70

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: 2/14/2012 1:44 AM

Notes: *steep for 30 minutes at 150F, then proceed as normal with 100 minute boil, adding half extract at boil, remaining half with 10 minutes to go

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 12:15 PM

Notes: BREW DATES:

Date: Brew Day - Sat 04.24.15
Date: Pitch Yeast - Sat 04.25.15 @ 50° (2 weeks)
Date: Secondary: Sun 05.10.15 @ 40° (2 weeks)
Date: Keg Day - Sat 05.23.15
Gravity end of Sparge - 1.043
Gravity end of Boil (OG) - 1.063
Gravity (FG) - ____________ Need final gravity!!

Drafted Who’s House - Dan's

BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: Sampled on a few hours of carbonation and it taste fantastic!! Can really taste the freshness.

SESSION NOTES:
Changed from 15 pds of German Pilsner to 12 pds.
Accidentally tossed SAAZ & Hallertau at boil.
Tossed correct SAAZ & Hallertau at end of boil.
Too much water loss due to boil.
Should have had boiling water end of session to top off fermenator to 5.25 gallons.

STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for 90 minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from 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

Procedure:
I would use a large grain bag (24"x24") as there is a lot of grain to mash.
Mash normally for 60 minutes then sparge normally. Collect 6 gallons to 6.25 Gallons of wort for boil. Boil for 90 minutes total. Bittering hops for 60 min., flavor and aroma hops separately during the last minute of the boil. Chill to 65ish F. Take OG. Crudely filter (whirlpool) from your boil into your primary after pitching your 2 packs of 1007 (Hops in the primary is good for this beer). Ferment for 2 weeks@ 65ish F. Take FG. Calculate dextrose amount based on yield in gallons, I used 3.5 oz. Filter beer through fine strainer or pantyhose (or both) from your primary into your bottling vessel. Bottle. Leave for another 2 weeks with minimum aggravation (you want the yeast to settle and become dense). Chill 24hrs prior to drinking. Pour into glass avoiding the yeast. Enjoy and share.

- See more at: http://beerrecipes.org/showrecipe.php?ers=90&recipeid=13837#sthash.W7LQ4xCO.dpuf

Ingredients:
15 lbs Pilsner malt (1.7 srm)
1 lb Carapils (1.5 srm)
4 oz Munich 10L (10 srm)
1 oz Centennial hops for bittering – boil 60 minutes
1 oz Hallertau – boil one minute
1 oz Saaz – steeped
2 Packets 1007 German ale yeast

°
RECIPE:
Smithwick's Ale clone
Author: BYO Staff Issue: April 2001
When my wife and I visited Ireland, we really enjoyed our share of Smithwick’s Ale. Smithwick’s is a light-bodied, copper-colored Irish Red ale with a pleasant hint of roastiness and a dry finish. Here’s a successful homebrew version of Smithwick’s.
Randy & Amy Germann
San Antonio, Texas
Smithwick’s Ale Clone
5 gallons, all-grain; OG = 1.050 FG = 1.010 ; IBUs = 22

Ingredients
• 6.5 lbs. pale malt
• 5.75 oz. roasted barley (300° Lovibond)
• 7.25 oz. flaked barley
• 1 lbs. Karo light corn syrup
• 4 AAU East Kent Goldings (0.66 oz. of 5.9% alpha acid)
• 5 AAU Fuggles hops (1 oz. of 5% alpha acid)
• 1 tsp. Irish moss
• Irish Ale Yeast (Wyeast 1084)
• 3/4 cup priming sugar
Step by Step
Add grains to 2 gal. water and hold temperature at 152° F until conversion is complete (30 to 60 min.). Sparge with 4 gal. of 162° F water. Add corn syrup and 3/4 gal. of water to the brew pot. Total boil is 60 min. At the boil, add 0.22 oz. of EKG. Boil 40 min. and add 0.22 oz. of EKG. Boil 5 min. more and add Irish moss. With two min. left, add 0.22 oz. of EKG and 1 oz. of Fuggles. Chill wort to 60° to 80° F and pitch the yeast. After a week, transfer to secondary and hold for one more week. Bottle and condition for at least two weeks.

Author:

StrangeQuark

Boil Size: 28.7 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 4:27 PM

Notes: http://www.brew365.com/beer_dennys_bourbon_vanilla_porter.php

See also: http://www.brewersfriend.com/homebrew/recipe/view/204339

Original recipe uses Crystal 120L and Crystal 40L and dark munich. However, UK chocolate is apparently a lot darker so this is coming out the same colour.

Original recipe suggest 10ml per 473ml of beer and 2 vanilla pods for 7-14 days

If bottling 21L that is 444ml bourbon.

I think it might be a good idea chop and scrape the vanilla pods and soak in some of the bourbon (for sanitisation). Then add the whole lot to the primary. This is going to extract some flavour, so should probably be counted in the steeping time.

So: 2 vanilla pods scraped in 200ml bourbon for 2 days. Chuck the lot into primary for 12 days, then bottle with another 244ml bourbon and priming sugar.

Author:

Brad Sullivan

Boil Size: 3 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: 5/7/2011 12:01 AM

Notes: This beer is heavily inspired by pyradmid hefewiezen and has the same malt proportions and same bitterness level. I've re-used the same hops that I used in my American Rye Ale instead of Nuggets and Liberty as used by Pyramid. I've also started with a little bit lower gravity, but I also expect a bit higher attenuation than the 80% that Pyramid gets, so I expect the same alcohol level with a drier taste.

Author:

baronvonbier

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 1/3/2014 5:18 PM

Notes: Split into two 5 gallon batches. Conan yeast and BKyeast C2

Author:

milo

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2013 4:58 PM

Notes:

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

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: 1/14/2013 2:27 PM

Notes:

Author:

Boil Size: 11.25 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 12/11/2015 3:07 PM

Notes:

Author:

PhilWhite

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

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: 12/28/2015 7:08 PM

Notes:

Author:

BeerBeak

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 8:15 PM

Notes: Pitch Yeast at 68F, ramping up to 80F over 4-7 days

Pull one gallon first runnings. Sour with grains/L.p. @ 110F

Author:

EasyV

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

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: 4/13/2014 4:51 PM

Notes: Based on my winter ale recipe. This is an evolution of that recipe, which turned out fantastic. Trying to give it a little more hop character to it

Author:

Josh Strongarm

Boil Size: 8 Litres

Boil Time: 45

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 9:35 AM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 12:16 PM

Notes:

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 1:32 PM

Notes: cane sugar to increase fruity nose
CaSO4 5g

tettnanger, spalt or perle
or a saazer

Pitch at 23, set to 21, rise to 25 after 4 days, hold at 25 until fermentation is complete
then 3-5weeks secondary at 8C or 2-3weeks at 15C.
bottle condition at 21C for three weeks or 5 weeks at 15C.

After 2 weeks of fermentation at 22C density = 1.010. ABV = 5.7%.

bring pH of a mash down to 5.3 using lactic acid

Trappist Single (Little Trippel) (1.044-1.054) 4.8-6%, SRM 3-5, IBU 25-45, FG 1.004- 1.010,

no wheat malt - I want crisp beer. instead - carapils

belgian blond ale more malty, less attenuated, fermented cooler - not so much esters. Trappist single - crisp, highly attenuated. think german pilsner with belgian yeast character.