Homebrew Beer Recipes | Page 623 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 8 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/8/2017 10:53 AM

Notes:

Author:

Mjensen52402

Boil Size: 17.22 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

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: 2/14/2022 4:35 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/13/2019 2:46 AM

Notes: Mash temp at end 150 degrees
Pre boil gravity 1.084
1/20/20:
AE: 4.56
RE: 7.34
ABV: 8.09
pH: 4.58
Density: 1.016

Author:

Jonathan Wurth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: 1.4

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: 9/23/2019 12:38 AM

Notes:

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2019 6:16 PM

Notes: 2-3 dager før brygging settes 1,4 liter starter.
FWH humle går i kjelen før kok.
Gjæres på 20 grader. Øk til 23 grader når gjæring avtar.
Kjøles ned over en fem dagers periode.
Tørrhumles 4 dager før flasking.
Vinner av Alamo City Cerveza Fest, San Antonio, Texas.

Author:

Koska

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 51

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2018 2:29 PM

Notes: Fermantasyon Başlangıç Tarihi :18/11/2018
Şişeleme tarihi : 01/12/2018

5.ulusal ev biracıları yarışmasında
belçika katagorisinde 2. oldu

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 3:32 AM

Notes: ***GRAIN BILL IS A GUESS***

https://brooklynbrewshop.com/pages/instructions-unicorn-ipa

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.
Additional Ingredients Needed:
3 Tablespoons Honey
Ice
1/3 cup of shredded beets
1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).
2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.
3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
At 55 minutes, add 1/3 cups shredded beet to the boil.
At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops.
Reserve the remaining hops.
Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step.
4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.
1 week later drop remaining hops to your fermenter as a second dry hop
Keep in a dark place at room temperature for two weeks after you added the yeast without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.
5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
Siphon beer from pot into bottles, pinching tube clamp to stop ow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.
6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor.
Drink. Share with friends if you’re the sharing type.

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.75

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: 4/27/2018 3:45 PM

Notes: Foundation from Kitchen Sink Wheat which had a great hop character. Moved 20 min hops to 15 min and changed 5 min addition to whirlpool. Changed aroma to dry-hop.

Base recipe for multi-yeast experiment.

6/20/19: Changed mash schedule from stepped 148/150/152/154 to 152/154/156. Added crystal 10 and crystal 60

10/2019: Changed 1oz Cent to 2oz Cascade at flameout. Aroma with last batch was great. NO Columbus @ 60 min, armpit character noted from this batch. Added 1oz to dry-hop. Removed a 15 minute and moved to whirlpool.

10/2020: Too bitter on the frontend. Boiled with 3oz Sterling @60 min. No bueno. Shifted bittering charge to 30 mins. Malt, color and head retention were great. Fermented with WLP007, swapped main recipe with that, tasty.

Author:

Comstock Brewing Company

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2017 2:46 PM

Notes:

Author:

Off Camber Brewing

Boil Size: 20 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: 11/10/2012 7:33 PM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 4:52 AM

Notes: Costing:
Grain: $50.4

Hops:
Vic Secret: $1.00
Hallertau: $4.20

Irish Moss: $1.00

Yeast: $6.00

Total Cost: $62.60
Cost per litre: $2.10/L
Time taken: 3.5hours @ $20/hr = $70
$4.42/L including time costs.

Author:

ABogh

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 6:34 PM

Notes:

Author:

bigjohn68

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

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: 10/23/2015 1:59 AM

Notes:

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.1

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: 3/25/2015 10:12 AM

Notes:

Author:

stargazerbrewco

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: 1/14/2013 3:03 PM

Notes: This was my first all grain kit, purchased from Midwest Supplies. For ease of entry into all grain I decided to use the Brew In A Bag method. Since I decided to brew at more or less the last minute, I purchased a pair of 5 gal, nylon paint strainer bags and used those as my BIAB bags. They worked well, but it was a bit unwieldy wrangling 2 bags full of soaked grain out of my brew pot. I may try a larget bag next time, but have a feeling I may not be using the BIAB method for long, instead opting to make a mash tun.

Brewday actually went pretty smoothly. I used 3 gal of strike water at approximately 165* and surprisingly it gave me almost exactly 152* once everything was all mixed up in the brew pot. The brew pot did not hold temp very well, as I expected, but fortunately I had the foresight to immediately get a pot of water on the burner so that I could warm the mash as needed. I was able to keep it within a couple of degrees of the target mash temp the entire time and ended up using approximately 5 gallons of water total by the end of the mash.

One failing was that I did not tie off the tops of the bags, so I did get a small amount of grain spilled into the wort, but I was able to scoop it out with a small strainer as it was coming to the boil, along with some of the hot break.

The boil went well, but I think I had more evaporation than I expected, at the -15 min hop addition I checked my level and found I was about 1/2 gallon down, so I added some more water and kicked the burner into high gear to get it back to a boil quickly. This extended my overall boil time by about 5(ish) minutes.

This was my first time using a yeast smack pack. Followed the instructions on the back of the pack, and it had a good 5 hours to get going in the pack before I pitched. I spent a lot of time feeling the bag to ensure that I got the inner pack broken and shook it a ton to make sure it was mixed, but after nearly 5 hours there was was there ZERO additional bulging of the pack. The outside of the pouch got thoroughly sanitized prior to pitching so I'm not worried about contamination. Yeast was pitched at approximately 6pm yesterday (2013/01/13) but and as of 11am today (2013/01/14) there is absolutely zero fermentation activity. None. Concerning?

Hardware mod/improvement:
I took my Dremel with a cutting wheel to the lid of my brew pot and cut a notch for the chiller. It worked great and the hop bag did a nice job of filling the spaces in the notch, making for a pretty snug fit.
Also, I rigged a female hose fitting to a piece of hose for my chiller so that I could use hose water to chill. Did not want to purchase 2 bags of ice. I'm torn whether I want to keep using that method or go back to the 'recirculating chiller water through a cooler full of ice. Torn because I like using less water (ice) but don't like the additional cost of said ice and I'm too forgetful to make up a bunch of ice ahead of time.

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2014 9:36 PM

Notes: Clone of Black Market Aftermath Pale Ale

Steep grains in 1 gallon of water at 155ºF for 30 minutes. Rinse grains and remove.

Add 1.5 gallons of water plus the liquid and dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Add the wort to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.

Cool the wort to 75ºF and pitch your yeast. Allow the beer to cool to 68ºF. Ferment in primary for 5 days, then move to secondary for 8 days.

Prime, bottle and condition in bottle for at least two weeks.

Author:

Shiny Head Brewer

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

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: 6/12/2014 8:47 PM

Notes: 3 - 11.5g pks Safale US-05

Author:

Kamelot

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2013 8:24 AM

Notes: brew day plan to be 11 may -13
3 gram sugar/bottle for co2 ,hp 5,2 and irish moss.
OG a little higher 1.055

12 liter, getting 9.5 liters bottled beer equal to 3.17 gallon getting 2.37 gallon bottled beer.
Tasted on 20 June-13, fresh ale, very nice
highly recomended

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 1/11/2018 6:09 PM

Notes: Steeped grains/wheat in 1.25 gal at 170 degrees for 30 min; sparged w/ 1 gal 180 degrees.
Add late addition DME and lactose w/ 5 minutes remaining in boil.