Homebrew Beer Recipes | Page 666 | Browse 310,000+ at Brewer's Friend

Author:

Bryophyte

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 11:39 PM

Notes:

Author:

ichbinjoe

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 1/7/2024 6:33 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

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: 4/5/2020 11:46 AM

Notes:

Author:

Cbill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.35

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: 1/16/2020 2:47 AM

Notes:

Author:

wingin' it

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 4:18 AM

Notes: Snark Lord is quite a huge Imperial Stout! As a delicious,
complex beer, there are a few special instructions for making sure this one comes out as close to the commercial version as possible. One pound of a sugar (not included) is added at the last 10 minutes of the boil. We recommend
jagggery, a non-centrifugal cane sugar. Jaggery goes by a number of names and can often be found in Indian or Asian grocery stores. However, you might try turbinado sugar or molasses as a substitute. The two included
vanilla beans can be cut open, scraped and added to the boil, soaked in enough vodka to cover for a few weeks then the resulting tincture added into the secondary at bottling time, or both! The 4 oz of included coffee can be cold steeped in about a quart of water by coarsely crushing the coffee beans (a sandwich bag and a rolling pin or coffee cup work well for this), adding them to the quart of water, and refrigerating for up to 24 hours. You can then
strain out the coffee beans and add the cold steeped coffee to the secondary or in the bottling bucket/keg at packaging time

Author:

KetilP

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: 6g/l

Creation Date: 5/17/2017 3:43 PM

Notes: NB! Fast increase in mash temp from 57 to 69. Consider adding hot water to speed up this step.
Pitch yeast at 13C.
Reduce to 11C after 24 hrs.
Increase temp to 16C for 48 hrs at end of fermentation.
When fermentation finishes, lager at 2.2C
After one week of 2.2C, add dry hop for 10 days before bottling.

(Recipe from BYO. Replace pilsner malt for 2-row pale which is not available here.)

Author:

Stack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 12:22 AM

Notes: • Use 2 packs of yeast.

• Cut up and soak vanilla beans in 1 cup bourbon during primary.

• Add vanilla beans during secondary, keep bourbon.

• Add bourbon and sanitized oak spiral to keg before kegging. To sanitize oak spiral, place in boiling water for 10 minutes.

Author:

TheLadybugTree

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2015 4:19 PM

Notes: 3 Packages of Yeast

moved temp 65 -> 70 in course of few days

90 min boil to aid in DMS removal

6 mandarin orange peels
no coriander on hand :(

Author:

MirrorTwin

Boil Size: 125 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2015 6:53 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 5/31/2013 4:17 AM

Notes: Mash 6 gal water with 1 tsp CaCl2, 2 tsp Epsom Salt, 1/2 tsp Baking Soda

Author:

Marshall Cooper

Boil Size: 8 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: N/A

Priming Amount: N/A

Creation Date: 5/11/2012 11:48 PM

Notes:

Author:

Brian Bone

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

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: 5/13/2015 7:08 PM

Notes: 20% sour mash for 3 days. Mash 1.75lbs of grain with 2.25qts of 169F water for 45min. Let cool to 122F and add a few tablespoons (handful) of un-mashed grain. Place in vacuum sealed bag and Sous Vide for 36 hours. Recipe Thanks to stupergenius.
Check him out at https://www.brewtoad.com/users/36707

Author:

rgrosholz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 69

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: 2/20/2012 1:50 AM

Notes:

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2016 1:49 PM

Notes: 2L starter

Author:

ParanoidAndroid

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 10:17 PM

Notes: 4.75 gal Distilled Water

PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min

PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min

PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min

Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.

Add minerals after initial boil

Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL

Est mash pH = 5.33 (5.38 with no acid)

Once boiled for 5, then chilled to strike temp
- 1.62 g of SMB (Using 90 mg/liter @ 18 liters)
- Wait 5 minutes for SMB to mop up O2

- 0.70 grams Brewtan in 10 mL slurry
- 0.83 grams Cinnamon Verum

Boil

- 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
- 1.625 grams Irish Moss in slurry @ 15 Min
- 1.43 grams Wyeast Nutrient in slurry @ 10 Min

Condition Malt with pinch of SMB in 1 oz water

Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2

Post Boil Gravity =
Post Boil Volume = 3.5 gal

into ferm vol = 2.75 gal
Final Gravity = 1.060

post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)

Author:

thebrewfather

Boil Size: 21.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 9-10 psig

Creation Date: 12/6/2014 7:10 PM

Notes: Boil 1 gallon of the first running during the period of sparge to provide some caramel notes.

Changed the hop schedule just to see the effects on flavor and aroma.

After fermentation cold condition for 3 days and then add gelatin (1 tsp with 1 cup 150 degree water).

I may bottle this for summer drinking.

Author:

SDBREW

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2018 5:46 PM

Notes: This recipe is for mash and boil brew system. Add 4.5 gal water and set temp to 162 degrees. Once heated, add grain and set temperature to 150 degrees. Mash for 1 hour. 20 minutes before mash out, heat sparge water to 168 degrees. Lift grain from kettle and add sparge water to get 6.25 gallons in Brewer's edge kettle. Turn temperature to 218 degrees and remove grain. Boil hops according to hop boil guidelines.

Author:

emmanuales

Boil Size: 984.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Bottle Prime

Priming Amount: 3g Dextrose p/Bottle

Creation Date: 9/10/2014 1:07 PM

Notes: Target Temp: 65C (for mash)
Mash Out: 75C (10 minutes)

Author:

NewBier

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 1/28/2013 10:00 PM

Notes:

Author:

itinerantbrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: keg and force carb

Priming Amount: 2.5 vol

Creation Date: 5/20/2012 9:40 PM

Notes: 5/20/12--first use of Brewers Friend
This version has a different hop list; the actual hops used fit the author's intended type but not amount (I used less). Also, this is a Partial mash instead of extract. Basically, I used half the DME and calculated the gravity points from the missing DME and made it up with an appropriately calculated amount of pale malt. The original recipe mashed a pound of pale malt. The gravity points from this step were also accounted for. I also included a pound of Munich in the mashing to make up for a lower amount of amber DME (which I understand contains Munich). In the end I'm not sure why my predicted/actual gravity came out so much higher. The original recipe used the following for fermentables (in addition to the crystal and molasses):
8lbs Amber LME
1lb briess two row pale

Author's measured extract OG was 1043. Mine measured as Brewer's Friend predicted: 1054.
FG: 1.010

Pitched yeast am of 5/21 at 72F

Transfered to keg June 10

6/14--good carb. nice amount of roasted flavor/aroma. Cinamon and molases are extremely subtle.