Homebrew Beer Recipes | Page 63 | Browse 315,000+ at Brewer's Friend

Author:

Tony Giannasi

Boil Size: 7.45004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2012 6:12 PM

Notes:

Author:

unviewtiful

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 9:25 PM

Notes:

Author:

triethylborane

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 2:54 AM

Notes:

Author:

hollandjos

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 8:54 PM

Notes: Source: Oskar Blues Reddit AMA

.75 lbs of baked coconut in secondary
7-8 oz (to taste) of cholaca raw at secondary or maybe kegging.

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2015 3:21 PM

Notes:

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g/l

Creation Date: 11/17/2014 11:44 AM

Notes: Gjæring på 19 grader i 14 døgn
Gjær WLP007 slurry

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 7:01 PM

Notes: German Pilsner

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBU: 18.71

Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra water because of the fluid loss during the boil process
1lb German Pilsner
.5lbs German Munich
6lbs Pilsen Malt Syrup
3oz Saaz Hops
2 Saflager S-23 Lager Yeast

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil
Add 1oz Saaz hops and boil for 60 minutes
Add 1oz Saaz hops and boil for 30 minutes
Add 1oz Saaz hops and boil for 15 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.046
Add 2 packs Saflager S-23 Lager Yeast

Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 2 weeks at 50-54 degrees
Secondary – 2 weeks at 44-48 degrees

Bottling:
6 weeks after brew date
Use .25oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature

Author:

kcpup

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2012 9:23 PM

Notes: Look-a-like Gold Medal, March in Montreal 2003

Instructions for recipe:
Mash at 69 degrees C for 90 minutes

Add the brown sugar at 20 left in boil

Ferment at 20 degress C (68F)

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: N/A

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: 2/20/2014 2:52 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke l meskevann og l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 9:37 PM

Notes:

Author:

Frenchy_KRT

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.193

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2013 6:59 PM

Notes: 24 hrs to the boil (2) Campden tablets were added to kill any wild yeast.

12 hrs later 1/2 tsp of Pectic Enzyme was added for clarity (1/2 tsp under the recommended dose)

Heat water to 160(F) steep grain for 30min and remove

Add LME and brown sugar

Boil 60 min. @ 30 min add hopps

Actual O.G. turned out to be 1.076, with the actual volume around 2 3/4 gal or just under the 10 L mark on the bucket.

The cane sugar above was supposed to be a representative of the fresh pressed cider on points per gallon (PPG). The Fresh Cider had an O.G. of 1.046.(unknown on how to determine the PPG, so I used the above sub as found on an online forum.)

Author:

recreation brewery

Boil Size: 42 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 4/10/2012 7:37 PM

Notes: pitched on 04-14-12 @ 63* raised to 65* overnight. Oxygenated with pure 02

1.013 by day 4 (04-18-12), dry hopped 4.6 oz in small batch (15.5) and 5.4 oz in larger batch (23.5)

1.011 on day 8, 04/22/12

Very nice beer if you are into a smooth drinking Pale Ale, with lots of front end flavor and aroma, without insane amounts of back end bitterness, like alot of other pale ale's these days!

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

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: 3/1/2015 6:08 PM

Notes:

Author:

Toombstone

Boil Size: 28.3 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 4.464

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2014 5:52 PM

Notes: Brewed using the 20L Braumeister. Add sugar dissolved in a warm wort directly to the Braumeister 10 minutes after rolling boil.

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 8:30 PM

Notes: can use White Lab, WLP 800, or when not available WLP 802

Author:

capsicum

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 11:46 PM

Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation)

Author:

flexmurphy

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 6:00 PM

Notes: *Saison du Tracteur*
Wyeast 3711 yeast (or grow some from a bottle)
Amarillo and Simcoe
Pilsner, wheat and rye
Big dry hop
35 IBU
6% abv
Ferment high - pitch mid-60s and attach the heat belt, no temp control
Water chemistry set up for hoppy beer

Author:

Brianlewis32009

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 5:14 AM

Notes:

Author:

TampaTony

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

Mash Thickness: 1.5

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: 10/26/2013 4:31 PM

Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg.