Homebrew Beer Recipes | Page 677 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 10:37 AM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 16.6

Efficiency: 65

Mash Thickness: 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: 4/10/2020 10:57 AM

Notes:

Author:

Meghan Keating

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2019 10:14 PM

Notes:

Author:

Hammer Brewing Co.

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/31/2017 10:21 PM

Notes: 2.5 lbs candy sugar added at 15 mins boil.

Author:

Big Tree Brewing

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 3:40 AM

Notes:

Author:

Ed Trawtmam

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 3:08 AM

Notes:

Author:

Hop~Mama

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5.6 oz

Creation Date: 4/18/2012 4:19 PM

Notes: Named it Paul Bunyan because it's a Big Beer and will cut you down to size quick lol...

4/18/2012
Brew Day
Too sleepy to be attempting this, keep changing the recipe.

This time I boiled 1.5 gal. water in 2 seperate pots for a total of 3 gal. One in the main kettle for steeping, one for "sparge" water (still dunno if this is necessary since there were no fermentables in the steeping grains this time but did it anyway).

Put all the grains in one bag and steeped @ 155 for 30m. Though the steep started at 160. I brought the temp down during the duration to reduce tannins.

Oh yeah...the odd 60/90 crystal amounts? I didn't have as much 60 as I thought and just topped it off with 90. Originally wanted .5 lb of 60 but if it made much difference I can't tell.

Made sure to tea bag the grains a lot, moving them, spreading them out w/spoon.

Got smart and ditched the stupid colander/strainer set up and placed cookie cooling rack over the top of kettle, allowing the grain bag to lay flat. Poured sparge water slowly thru bag, bringing volume up to 3 gal. (does 170d. water bring out tannins if only rinsing?)

Raised heat, added 3lb. *Sparkling* Amber DME and 1lb. Pilsner a tad later. Didn't decide on the Pils. till I readjusted #'s accounting for only using steeping grains. Added 60m hop additions. Almost had foam over, but was on top of it.

10m hops were iffy. Scale went wonky on me and sack had a combo of leaf/whole/pellet in 3 varieties. for a total of 2.5 oz. Still don't know the *precise* amts. of each but not far enough off to matter. I'm just picky.

Chinook was decided on last min. for early and late additions in the hopes of adding some piney notes to all the citrus. We'll see....Added last 3lb. of *Sparkling*Amber DME and 10m. hop additions. All went smoothly. No boil overs. Squeezed hop sacks.

Remembered not to use lid this time (DMS!!) But because of this, lost 1.5 gal. volume due to evap. Within acceptable levels.

Plopped 1oz. Zythos in after turning off the heat and left sack in for maybe first 10m. of ice bath. Squeezed hop sack.
Rehydrated yeast. Only cooled wort to 100d. got tired of waiting. Had to add 3.1 gal. water to bring volume to 5 gal. Pitched yeast @72d.

OG: 1.062
Wort tastes great!

4/19
Fermentation began within 24 hrs. Temp @ 70d.
1" krausen. Healthy!

4/20
House heated up. Checked temp this morning. Hovering between 76-78! Not good. Opened window, turned on fan & placed an ice stick under bucket. Last check temp was firm @ 76d. Still too high tho. Will watch. Used the wet towel/fan method and had the temp down to 72d. in a couple of hours. Now between 68-70 :)

4/26
Roused the yeast twice earlier this week then raised the temp to 74d for a diacetyl rest for about a day. Finally got around to adding the dry hops today. Temp had dropped to 70-72d but back up to 74 today. May let the temp stay there for better utilization of dry hops.

Dry hops:
2oz. Zythos pellets
1oz. Cascade pellets
I always use a weighted hop sack.

5/1
Bottled used 5.6 oz dextrose (want fizz!). I add the sugar water directly to the primary for the sake of simplicity. Stirred at regular intervals so it would be evenly distributed, but with that reasoning then, how do you let the trub settle without the sugar/beer mix being off? Well I decided you don't sooo...got some junk in every bottle, but I figure that will settle to the bottom of the bottle and the stirred up yeasties will aid in carbonation.

Dammit! I FORGOT to take my FG reading!! This is the biggest beer I've brewed and I have no idea how damn big. If the safale 05 attenuated as well as it usually does for me I'd guess the FG was 1.010 giving me an ABV of 6.6!!!

Have chilled and sampled about 4 bottles now over time. First taste was awesome I thought. The roasted malts really shine and aren't too acrid. Would make a lovely malt/SG background for a chocolate stout I think. Now I went way overboard with the hops thinking it would be fine because of the dark malt...well for now it's just a tad too bitter. The aroma is splendid. The head is very nice!

5/24
Sampled another I'd chilled for 24 hrs. and the flavors are smoothing out, with some malt/crystal sweetness coming to the fore finally. Even with all the hop character, I can still almost taste how good cocoa nibs would be in it. I wish I could say which hops shine, if I got the piney notes I wanted with the Chinook etc. but to be honest, my hops palate just isn't that refined yet lol. It's good though! Great hoppy nose too!

One potential problem though and I'm researching high gravity beer carbonation/conditioning now; With a gentle pour, the head shot up half the glass and finally settled at a beautiful, very thick, tan 3 finger head. The head settled further over time but was still present the entire time with nice lacing. It almost looked like whipped cream in the center.
Not very fizzy in on the tongue though. However this sample was only chilled for 24 hours and they are big bottles. Perhaps not enough time for the co2 to be absorbed into the liquid? Headspace issues? Maybe just not conditioned long enough? Dunno....

5/31
Moved batch to fridge. After reading a blog post on this site in fact, about Black IPA's etc. this one seems to have hit all the characteristics on the nose and I am very pleased! Gonna be a good one for drinking over time, seeing how the flavors meld and all that. I only hope I can set a few back to age a wee bit! Cheers!

8/31/2012
Didn't last very long :( By far my favorite home brew attempt. Good enough that I may not change a thing the next time I brew this! Either the bittering hops mellowed a bit or I just got used to it. Either way, there's not much to improve on. Yum!!

Author:

ozzy_dm

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 10/28/2015 11:54 AM

Notes:

Author:

Mig

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 99

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: 10/23/2015 8:51 PM

Notes: Apple Juice - 60L

Sulphite - 1/2 teasp
Asorbic - 2 teasp
Tannin - 12 teasp
Pectolase - 24 teasp
Precip Chalk - 24 teasp
Nutrient - 12 teasp
Yeast -Gervin GV 10 (slurry from Cyser2)

OG - 1050

Author:

Rubenczal

Boil Size: 3 Litres

Boil Time: 60

Boil Gravity: 1.364

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 9:32 PM

Notes:

Author:

valtert

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: cane sugar

Priming Amount: 35

Creation Date: 5/31/2014 4:50 AM

Notes:

Author:

Chainsaw Mechanic

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 10/16/2015 7:12 PM

Notes:

Author:

Zabs

Boil Size: 8 Litres

Boil Time: 20

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 4:07 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Golden Light used.

This recipe refined after 3 other tries at a decent clone - this is pretty close.

Mini-mash at 65c and adding malt and dex while heating.

) minute hops is 30 minute whirlpool with lid off - wort cooled to 80c with ice - add hops gradually very 5-7 minutes and cool wort with ice at each stage of hop addition to reduce temp by 5c at each addition with last at 65c.

Liquid malt dissolved in fermenter with 1 litre of boiling water.

Author:

Papini

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Brown Sugar

Priming Amount: 9

Creation Date: 2/21/2016 11:53 PM

Notes: 23g (2 pacotes) M76 Opcional para o S23.
Temperatura de fermentação entre 10°C.

5 dias para atenuação.

3 semanas de maturação a 0°C.

Utilizado maltes CaraAmber e Aromatico para aproveitar sobras de outras receitas, mas poderia ser 1kg de somente um deles.

Author:

105WestBrewing

Boil Size: 57 Gallons

Boil Time: 15

Boil Gravity: 1.039

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: 2/23/2016 12:37 AM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2016 8:53 PM

Notes:

Author:

alan_stanley@ntlworld.com

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.126

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: 6/14/2015 2:28 PM

Notes: This is variation on my citra honey and ginger recipe again with the hop selection dictated mainly by what I had left over from previous brews. I've upped the overall hoppage a bit this time round but the quantity of ginger was toned down to aim for a more subtle hint rather than the quite full ginger beer taste of the original.

The honey, crystal malt and "first wort" hops were steeped in 4 pints water at 65 degrees for 40 minutes.

For the boil I started with 1kg extract in 16 pints water until final 15 minutes when the rest of the extract, the chopped ginger and strained honey mixture.

I cooled the wort in the bath to 35 degrees then put it in fermenter and topped up to the full volume running the added water through the hops in the kettle to rinse out a bit more hop flavour.

"Where's the rhubarb?" You might be wondering. I split the 5 gallon batch at secondary fermentation and tried various combinations as follows:

1 gallon 30g stewed rhubarb
1 gallon 20g stewed rhubarb
1 gallon 10g stewed rhubarb + 10g Kohatu hops
2 gallons 30g Kohatu hops

Left in secondary for a week before bottling. I'll update this description to let you know how it turns out.

UPDATE: So first results are mostly positive. The best batch is definitely the 10+10 which is very drinkable and seems to be nicely balanced with enough rhubarb to give an interesting slightly sour but pleasant flavour. I'm very pleased with this one. The 20 and 30g rhubarb batches are good too but the 30g especially is very dry. The rhubarb does seem to add a dryness along with the sourness you'd expect.

I wouldn't do the 30g Kohatu dry hopped again - the hop flavour was too much and a bit grassy.

Author:

DrSherlock

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2014 3:48 AM

Notes: Recipe From page 212 - Clone Brews
Flying Dog Brewery - Frederick Maryland, USA
_____________________________________________

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)