Homebrew Beer Recipes | Page 599 | Browse 315,000+ at Brewer's Friend

Author:

Marty Chung

Boil Size: 27.21 Litres

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2022 2:57 PM

Notes:

Author:

Percent42

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2015 2:56 PM

Notes: Added a hopback towards the end on the fly to get rid of some extra hops. Will decide on the dry hopping schedule after primary is complete. Color is a little darker than I wanted. I would remove the Belgian Aromatic and add Vienna or Victory malts and use Crystal 20 instead of 60. Bitterness is spot on after intial taste. I also added swapped out 8.5 of Belgian ale malt with German Munich as a test.

Author:

Cory Witmer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 8/10/2015 5:51 PM

Notes:

Author:

jhn

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 13

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

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 11:06 AM

Notes:

Author:

BEERngineer

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 1:28 AM

Notes: Stone Levitation Amber Ale
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

8 pounds, 8.0 ounces crushed North American two-row pale malt
14.4 ounces crushed 75L crystal malt
8.3 ounces crushed 150L crystal malt
1.3 ounces crushed black malt
About 8 gallons plus 12 cups water

0.28 ounce Columbus hops (12.9% alpha acid)
½ teaspoon Irish moss 
0.90 ounce Amarillo hops (8.5% alpha acid)
0.90 ounce Crystal hops (3.5% alpha acid)
0.26 ounce Simcoe hops (13.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
0.77 ounce Amarillo hops (8.5% alpha acid)
1 cup plus 3 tablespoons light dried malt extract

I can’t stress it enough: clean and sanitize everything.

Mashing
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes.
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging
Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging.

The Boil
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.

Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.

Dry Hopping
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.

After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.

Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling.

Advanced Recipe:  
85.0% crushed North American two-row pale malt
9.0% crushed 75L crystal malt 
5.2% crushed 150L crystal malt 
0.8% crushed black malt 
Conversion temperature 157°F [10 minutes] Mash out 165°F

0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes]
0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes]
0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes]
0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]

White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
Pitch rate 12

0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]

Starting gravity 1.048 (12 Plato)
Final gravity 1.013 (3.2 Plato)
Ferment at 72°F

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 8:32 PM

Notes:

Author:

360petercook

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 12:02 AM

Notes: Normal kettle sour process. Pitch lacto at 100f until ph of 3.3-3.5 is achieved. Should be 24-72 hours. (Brew on Wednesday night and boil Sunday morning). Add the raspberry puree at high Krausen and dry hops 3 days before packaging.

Author:

rgrosholz

Boil Size: 6 Gallons

Boil Time: 75

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: force carb co2

Priming Amount: 8# at 36F

Creation Date: 1/25/2012 1:07 AM

Notes: primary = 4 days @68F
second = 2 days @ 72F
tertiary = 4 adys @68F
condition = 36F

Author:

Pazete

Boil Size: 140 Litres

Boil Time: 61

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 3:23 PM

Notes:

Author:

umakemyheadhurt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 8:13 PM

Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Do a low temperature mash. You may need to mash for 90 minutes.
3. Use around a 1:2 sulfate to chloride water profile.
4. Do not add fining.
5. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
6. Ferment in the warm range.
7. Add half of dry hops in 2-3 days, when the krausen is still high.
8. Add the rest of the dry hops 4-6 days later.
9. Cold crash and package 4-8 days later.

Author:

Ross-Worthington

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

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: 10/23/2016 7:32 PM

Notes: Steep the dark chocolate grains in a muslin bag at approx 155 degrees for 30 minutes, in about 1 1/2 gallons.

Wash (don't squeeze) the grains with an additional 1 1/2 gallons boiling water after 30 minutes as you remove the steeping grains.

Bring to boil then add dark DME and lactose.

Bring back up to boil then hop according to schedule.

Bring to room temperature and top up with cool water to 5 or 6 gallons total in primary fermenter.

Ferment as normal.

Add the extract flavorings before bottling.

Best after giving it at least a month in the bottle to condition.

Author:

Treetop Brewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 1:39 PM

Notes:

Author:

The Brew Mentor

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 72

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: 4/23/2016 9:36 PM

Notes: • Mash grains at 152° F (67° C) for 60 minutes
• Mash out at 168° F (76° C), with pre-boil wort
volume of 6.5 g (25 L)
• Bring to a rolling boil for 60 minutes, add hops,
honey, lactose, and ginger at specified intervals
from end of boil
• Chill wort to 65° F (18° C) and pitch yeast
• After 5 days, rack to secondary fermenter and
age for another 10 days, adding remaining ginger
for the last 7 days

Author:

coldtracker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 17.78 psi

Creation Date: 11/11/2024 6:14 PM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 4/2/2020 2:00 PM

Notes: Add sugar to the boil during the last 10-15 minutes.

A small dry-hop (≈.25oz) of Saaz (or any noble hops) also works well.

Yeast alternatives:
W-34/70 - Replace the sugar in the recipe with added base malt or the beer will over-attenuate. (fermented warm, low to mid 60s F)
WLP029

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 1/3 cup

Creation Date: 9/24/2016 5:36 PM

Notes: Prepare the pumpkin by heating 1 qt of water to 170° F then turn off heat and mix in Libby’s Pure Pumpkin. Add Amylase and Pectin Enzymes and stir vigorously for 1 minute. Cover and set aside for last 10 minutes of boil.

Author:

The Blind Bard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2016 3:04 PM

Notes:

Author:

scottholtog

Boil Size: 4.34 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 3:45 PM

Notes:

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 10:40 PM

Notes: Grains
Heat 2 gallons of to 162°.
Add grains and let temperature rest down to 152° F and hold for 20-25 minutes.

Extracts
With the heat off add LME

Hops
Turn on heat and while stirring bring to a boil.
Add .5 oz of Phoenix hops for 60 minutes
Add .5 oz of Phoenix hops for 30 minutes
Add 1 oz Willamette hops for 5 minutes
Add 1 lb lactose.

Fermentation
Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.

The final specific gravity should be 1.018-1.022.