Homebrew Beer Recipes | Page 668 | Browse 315,000+ at Brewer's Friend

Author:

McGnar

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2016 6:25 PM

Notes:

Author:

Atlantucky Brewing

Boil Size: 42 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 83.5

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2022 8:52 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: 1.5

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: 4/17/2021 3:01 PM

Notes:

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:

Arbe0

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: bottle

Priming Amount: 2.5

Creation Date: 1/26/2017 3:52 AM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.046

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: 10/2/2016 2:34 PM

Notes:

Author:

PeteLarney

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 9/16/2016 8:19 PM

Notes:

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 83

Mash Thickness: 3.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 40 ° C

Priming Method: Dextrose

Priming Amount: 80g

Creation Date: 6/13/2016 8:43 PM

Notes: 90 min mash with 21L remineralised RO water @ pH5.3

Add 15g magnum before sparging.

Sparge with 16L remineralised RO water, or to 30L pre boil volume

Use counter-flow chiller to drop the wort to 80C then add whirlpool additions and whirlpool for 30min and transfer to keg, aiming for 40C pitching temp.

Use Sigmund Gjernes Voss Farmhouse blend yeast, ferment at 40C for 2 days then at 22C 4 days.

Dry hop after 24 and 48 hours, keg after 6 days fermentation.

Author:

Boil Size: 5.68 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

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: 10/13/2015 4:49 PM

Notes: WLP007/5/2

Author:

raiderrob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 6:11 AM

Notes: At a resent local beer and wine fest my home brew club the Shasta chapter of Society of Brewers was there serving home brew sample's. the sign on our both had the S.O.B logo and people kept coming up saying "I wan't that S.O.B beer" LOL. so next year that's what there going to get.

Author:

theycallmeleroyy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 9/6/2015 4:34 PM

Notes: set water temp to 165 and add grains - keep at 150 for 60 minutes

after 60 minutes raise temperature to 170 - keep for 5 minutes and remove grains

remove grains and bring to boil - add hops according to schedule

refrigerate extra water

move wort to fermentor and add cold water to bring to pitching temp

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 5:26 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 43 Litres

Boil Time: 70

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: 4.5

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: 6/22/2015 3:26 PM

Notes:

Author:

ThomasV

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 11:29 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2016 1:21 PM

Notes:

Author:

Jodi

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.012

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 3 oz each batch

Creation Date: 7/7/2013 5:04 PM

Notes: recipe from http://growlermag.com/homebrew-recipe-berliner-weisse/2/

Author:

Monster Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

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: 1/27/2017 8:40 PM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 7/29/2017 5:04 PM

Notes: ** YEAST STARTER **

1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP001 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.6 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 170F.
3. Add Grains @ 168F.
4. Allow Temperature to fall to 158F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.2gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.034) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.034)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.045)
5. Add Kent Golding Hops @ 60 minutes.
6. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
7. Chill wort to ~70F after completion of Boil
8. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to 1F below goal starting temp (64F)

ORIGINAL GRAVITY: ______________ (goal: 1.045)

** FERMENTATION **

1. Beginning Fermentation Temp: 65F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 68F.

Author:

Stephen Norrie

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

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: 4/25/2020 5:39 AM

Notes:

Author:

JasonHoare

Boil Size: 13 Litres

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2015 9:50 PM

Notes: