Homebrew Beer Recipes | Page 633 | Browse 320,000+ at Brewer's Friend

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 5 oz

Creation Date: 10/20/2012 11:59 PM

Notes:

Author:

Jim Wagener

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 2:14 PM

Notes: step[ grains at 156-158 degrees for one hour.

1 hour boil (add 3lbs. DME at start and the 2lbs dme at the end, drop hops at 45, 50, 55mins. cool and pitch yeast at 72 degrees.

let ferment in warmest room in house - bathroom -as soon and stops bubbling (5-7 days)

rack to secondary to finish/let settle and clarify - in basement 60-66 degrees.

prime and bottle 3 days to one week later.

Author:

majarianj

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 26.52 psi

Creation Date: 4/26/2022 2:29 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 10/30/2020 3:11 AM

Notes: https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediemtn, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

ffSwanee

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 7.69 psi

Creation Date: 1/19/2019 10:36 PM

Notes: DO NOT AERATE WORT BEFORE PITCHING!!

Blowoff tube instead of bubbler.

Author:

Mosto

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 2:44 AM

Notes:

Author:

recreation brewery

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.099

Efficiency: 60

Mash Thickness: 0.8

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: 10/4/2016 9:31 PM

Notes:

Author:

01steve

Boil Size: 7.5 Gallons

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: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/1/2015 3:03 PM

Notes: add 5oz acidulated malt and 1/2tsp of calcium chloride

step mash according to Gordon strong

Author:

Nsurg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 1:33 PM

Notes: Very tasty on prior keg brew. Actually a little better than commercial. Very white full head.

Author:

Bakke Brygg

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 3/27/2015 1:18 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Author:

Ozarks Mountain Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 4:23 AM

Notes: the water should be at least 50% distilled and use of a Campden Tablet is crucial

on the stove method, heat 3 gallons of water, steep grains until 154, stay at 154 for 30 minutes then drain remove and heat to a boil, add dme and rice solids stir stir stir. then add 23 grams of Northern Brewer hops, start timer at 45 minutes add 1/2 ounce sazz at 10 minutes, cool in sink with ice, add water and wort to carboy reaching 5 gallons, stir, stir, stir then ferment cold with 05 yeast around 62 for 5 days, then heat up to 68 for 3 days

this needs to age at least 3 weeks cold before it starts to shine

Author:

Bryan Buono

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/26/2011 9:23 AM

Notes: American Dopplebock using Trappist High Gravity wyeast

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 7/26/2014 9:47 PM

Notes:

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: 160 g

Creation Date: 12/30/2013 11:39 AM

Notes: #1
Bryggedato 5.8.2014
OG. 1.043
Gjæringstemperatur 20*C
9.8.2014
SG: 1.013
Rask utgjæring av ølet.
Prøvesmaking indikerer et aromatisk øl lignende typisk engelske mild.

14.08.2014
FG: 1.011
Fin klarhet i ølet ved tapping.

21.08.2014
Prøvesmaking.
Ølet er ferdig karbonert og har en fin fylde og aroma. Farge som en typisk bayer.

#2
13.01.14
Brygg nr 2.
OG:1.047
Siste humle ble kun EKG.
Tappet på flaske 24.09.14
FG:1.01
Akl 5% etter karbonering.

08.10.14
Kan forbedres med tørrhumle.

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: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2013 1:03 PM

Notes: ph5.2 adjuster and some irishmoss added.

Tasted after 6 weeks , very good caramel ale taste, not so much hop coming through, someting for Esb lovers to have in stock , serve at 8-14C
Be careful with water HP around 5.2 and qvick cooling, for me 20 min from 100 to 20C (212F to 68F )

After yeast pitching splash hard for 2 min. Bottle after ca 1 week.

Author:

Jim Neal

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: Corn Sugar

Priming Amount: 140g

Creation Date: 1/21/2015 6:21 PM

Notes: 2nd attempt recipe. Doubled the hopping rate after 1st attempt was not very hoppy. In hindsight, should have kept the boil amount the same and used more later on. Will try dry hopping during lagering too.

Author:

brewmer

Boil Size: 88 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 6/29/2016 8:36 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 1.4

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: 2/11/2017 9:14 PM

Notes:

Author:

Quokka42

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 10:40 AM

Notes: First attempt had half oz each of the flavour/aroma hops in whirlpool only, Buckets of aroma, but not enough flavour. I think the hop level is OK and while the predicted bitterness is a lot higher than the commercial 14 I am hoping half the hops in the boil will bring the flavours up. Also added a little crystal as it came out quite Pilsner like.

Latest version I Upped to an ounce of each between boil and whirlpool, dropped the crystal back and due to having a few kids to deal with I mashed lower and ended up with a higher efficiency - looked and smelled great going into the fermenter, time will tell.

Third attempt nailed the flavour, so I am dropping the grain bill back to match original and changing the times of boil addition - flavour extraction should still be good as they will be there throughout the whirlpool anyway. Aroma was already fantastic.