Homebrew Beer Recipes | Page 590 | Browse 305,000+ at Brewer's Friend

Author:

The Malt Miller

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/5/2020 9:48 AM

Notes:

Author:

SchuBrew

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

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: 9/22/2014 11:48 PM

Notes: Pitch sour blend - will let it sit 8-12 months then split two ways and add cherries and raspberries with a little oak...and brew again until we have 3 years worth for blending

Author:

Matt McGreevy

Boil Size: 5 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: 12/20/2011 12:26 AM

Notes: Scottish-style ale with a slightly compromised base recipe and a touch of peat smoke.

Author:

augustolarocca

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

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: 5/23/2017 7:41 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 2.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 12:22 PM

Notes:

Author:

Sidney Harbour-Bridge

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 76

Mash Thickness: 6.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 37 ° C

Priming Method: co2

Priming Amount: 2.48 bar

Creation Date: 1/19/2017 1:56 AM

Notes:
Boil with lid on 2L/hr

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 6:31 AM

Notes: Brewtarget OG 1.050 FG 1.012 ABV 5 % IBU 40

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

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: 11/30/2015 11:35 PM

Notes:

Author:

Rowdy Brewer

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 3:42 AM

Notes:

Author:

Maltose Falcons

Boil Size: 7.58 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2021 8:29 AM

Notes: Extra Ingredients:
4 oz. corn sugar added to boil

Approx. 1 liter of fresh-squeezed backyard navel orange juice (14 Brix) added to primary fermenter only after 2 weeks of fermentation. The OJ was pasteurized at 170 F for 20 minutes before adding to fermenter.

"Dry-zested" the beer in secondary for 10 days, using the zest from one lemon, one lime and one grapefruit.

Yeast:
Wyeast 3711 French Saison, two-liter starter

Special Instructions / Notes:
Fermented cool (62 F) ambient for first 3 days, then moved the fermenter indoors and placed on a heat mat for remaining duration

Author:

Captainsbrew

Boil Size: 100 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: 6/26/2012 10:21 PM

Notes: Sac rest 154* 60 min

Author:

Pour Decisions

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 69

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: 1/31/2020 2:46 PM

Notes:

Author:

TristanMW

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 1:56 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 83

Mash Thickness: 1.5

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: 7/20/2015 8:42 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.12

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: 5/27/2015 3:21 AM

Notes: trying to make hardywood singel but no attempts online! going off of this :
https://byo.com/component/k2/item/2827-belgian-blond-style-profile

adding the simple sugar to fermentor not during the boil but a couple days into fermentation. will probably dissolve in a little water.

meanwhile trying to hit the official hardywood singel stats : OG 1.056 ABV 6.2 SRM 4 IBU 30. I sense a little woodey or piney something in the beer so im adding a little more hops plus a flameout addition. adding decent amount of light crystal malt to try to achieve a little sweetness without sacrificing the color. probably gonna mash at 150 but try to stay on the cool side.

there is a kind of sour taste to the beer too so im not sure how to achieve that, but likely through yeast selection. still looking at yeasts...would oberon yeast be a candidate?

ogg tony suggests White Labs wlp500

aa on hallertau hersbuckler in this app was way different than german hallertau from the store so i bought too little hops. substituting east kent goldings a little in the bittering addition.

planning to add the sugar to minimal water (pint or two) bring to boil and boil down as much as possible. chill then add to fermentor on day 4 or 5.

Author:

Stevobrews10000

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 12:58 AM

Notes: 4 cubes of Palm Sugar

Author:

Fjord & Fjell Nano Brewery

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 9.8

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Dry Hop

Priming Amount: N/A

Creation Date: 12/27/2014 6:56 PM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

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: 10/1/2014 5:49 PM

Notes: Discard innards of a pumpkin and retain 2-3lbs of the walls of pumpkin. Cut into smaller piece, place on foil covered cookie sheet and bake at 350F for 1 hour. This will remove a lot of moisture from the pumpkin.

Peel or cut off skins, and cube the pumpkin. Place in muslin bag.

Add pumpkin to mash with all other grains.