Homebrew Beer Recipes | Page 609 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 7.67 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/13/2022 10:19 PM

Notes: mash at 152

3 gals at 166.5

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2014 9:53 PM

Notes: Peppers in secondary are for 7 days not minutes, but software does not allow changing the units of time.

Won second place at the 2014 Greg Noonan Memorial Homebrew Competition in the SHV category (21).

Author:

Wolf Pack Brewing

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2020 8:56 PM

Notes: After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested.

Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C:

Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams

Dry Hopping with 50 grams of Hort 4337 experimental hop.
https://www.nzhops.co.nz/variety/hort4337
A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea
First impressions are an intense tropical fruit and citrus aroma during selection.

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.168

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 3/30/2015 9:25 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 71

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: 5/12/2015 12:27 PM

Notes:

Author:

BEERngineer

Boil Size: 27.8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 4:16 AM

Notes:

Author:

Sleepy dog brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.7

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: 8/24/2018 6:51 PM

Notes: Vanilla Beans, split and soaked in enough vodka to cover, for
2 weeks before bottling or kegging. Pour vanilla beans and
vodka through a strainer into the bottling bucket or keg.
Alternately, you can add the split vanilla beans directly to
the fermenter 4 days before bottling or kegging.

Brewer’s Notes: This recipe is from Jeremy Railey, who won first place at the
Indiana Brewer’s Cup in the Specialty category with this beer! Jeremy prefers
to zest the skin of an orange or two and freeze it overnight before brew day.
When he brews this beer, he will zest the skin of another orange directly into
the boil at 30 minutes left in the boil, then split the orange open and drop it
directly in the wort for the rest of the boil. He will put the frozen zest in at the
end of the boil. We have included sweet orange peel as an alternative to this,
but if you would like, you can try to brew it his way! He also uses Mexican
vanilla beans, as they give a smooth vanilla cream character to the beer. He
will soak the split beans in enough vodka to cover them for 2 weeks prior to
bottling or kegging, then strain the beans from the vodka extract directly into
the keg or bottling bucket. This is a delicious beer with a lot of fun variables
that can be brewed again and again

Author:

Tobias LK67

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 6

Creation Date: 1/22/2016 11:02 AM

Notes: +17 l mäskvatten
-5 l maltabsorbtion
+10 l lakvatten
----------------------
+22 l preboil
-7 l bortkok
----------------
15 l jäskärl

OG: 80-82

Author:

gaulaol

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 7 g sukker/l

Creation Date: 1/22/2016 9:31 PM

Notes: Kjøl ned vørter til 19 grader før pitching av gjær.

Author:

rolandblais

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 12:22 AM

Notes: https://www.themanual.com/food-and-drink/most-remote-brewery-mahina-brewery-easter-island/

Not sure what to call this one, made it like a NEIPA but without dry hopping and adding about 4 lbs of raspberries for a week before kegging. Turned out ridiculous.

4 lb American White Wheat
4 lb American Pale 2-Row
1 lb Flaked Wheat
1 lb Flaked Barley
1 lb Flaked Oats
10 oz Maltodextrin
1 oz Willamette (60 mins)
1 oz Cascade (15 mins)
4 lb Frozen Organic Raspberries
1000 ML yeast starter with Wyeast 1010

Single infusion mash at 152 F for 60 mins, mashout, sparge, boil....etc. My OG was 1.049 and I hit 1.011 after about a week and a half. Transferred to a secondary on top of the raspberries and let that sit for a week.

Just forced carbed it, it looks and tastes amazing.

Author:

Pliny Fan

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/13/2016 4:49 PM

Notes: 1st dry hop addition made on day 4 of fermentation into the primary. The second dry hop is with whole cone dried hops in a sack inside the keg. Used 2 gallons of reverse osmosis water and the balance filtered tap water.

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

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: 5/26/2016 9:23 PM

Notes: Brewed for Covenant CRC's Fair Share auction fundraiser.

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 59

Mash Thickness: 2.7

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: 2/8/2016 9:28 AM

Notes:

Author:

cgray@gra.midco.net

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2018 12:08 PM

Notes:

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 5:18 PM

Notes:

Author:

Dr K

Boil Size: 6.2 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Table sugar

Priming Amount: 4 oz

Creation Date: 2/28/2016 12:54 AM

Notes: Adapted from http://www.homebrewersassociation.org/homebrew-recipe/grimm-brothers-brewhouse-snowdrop-kottbusser-recipe/

Strike temp 157.5 F with 7 gals and all grain. Starting mash temp 153.2. 152.0 F at 15 min, pH 4.9, added 1/2 tsp CaCO3. Temp boost at 30 min. Total mash time 60 min. Raise temp to 165F and remove spent grain.

Starting boil volume ~6.2 gal. Boil 75 min. Finishing hops added after flameout and whirlpool, ~10 min.

Final volume in fermenter 4.75 gal. Siphon did not hold draining the boiling kettle, dumped everything into the fermenter (SS brew bucket). Cooled with immersion coil in fermenter.

Oxygenate and pitch yeast at 64F. Original gravity 1.058.

Bottled after 2 weeks in fermenter. Yeast settles slowly in the bottle. Must bottle condition for 2 weeks, then add a week with bottles in fridge to lager in the bottle. Decant carefully, yeast sentiment is settled loosely at bottom of bottle.

With a clean pour, the beer is very clear and clean with light noble hop aroma and character. Oats add a unique dimension to the malt character.

Author:

Arbe0

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 11/11/2012 6:32 AM

Notes: Place Grains (8oz) in 3.5 Gal cool water. Raise temp. to 157F (higher temp for more dextrin extraction) and hold for 30min. Pseudo-sparge. Bring to boil, kill heat, add DME, return to boil -> boil 10 minutes before beginning hop schedule. Hops/Misc.: Bittering at 60min, Flavor + Orange, Lemon, Coriander, and Moss at 15min, Aroma at 1min. Cool in ice bath (~25min) to 80F. Siphon into primary and pitch liquid yeast directly in at 75F.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 8:10 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 12.04.15
Gravity End of Boil (OG) • ____________
Gravity (FG) • ______________________
Date: Pitch Yeast Day • 12.06.15
Dry Hop Day • 12.16.15
Date: Keg Day • est 12.20.15
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank 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

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Yooper

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2014 2:55 PM

Notes: With 100 RO water, 5 oz. of acid. malt needed to hit target mash pH of 5.45.

Author:

B-Chan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: rounded 3/4 Cup

Creation Date: 7/28/2013 6:25 AM

Notes: Racked into secondary after two weeks. Taste notes: Initial sweetness has left, leaving a toasty and malty full bodied wort with a lingering bitterness that hits shortly after the initial malt flavors with a hint Of Old English ale. Fat Tire might have just met its match.

A Perfect Old Ale Recipe if 11 Lb total extract was used and Wyeast 1028 Nottingham Yeast were added. Adjust Hops to get 60 Ibu's.