Homebrew Beer Recipes | Page 699 | Browse 305,000+ at Brewer's Friend

Author:

dbcoder

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 6/12/2013 2:16 PM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 11/26/2019 2:19 PM

Notes:

Author:

sebastianswaltz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 2:44 AM

Notes:

Author:

GFHomebrew

Boil Size: 22.78 Litres

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2019 7:43 PM

Notes: Need to mash high for more Dextrines to keep some body in the beer to offset the ginger and Tumeric bite.

Notes recommend more ginger.
And more Tumeric 250 ish grams used.

Will increase whirlpool and Dry hop additions really push the envelope on next one.

Also switching to saison yeast I'm a bit concerned it my dry out the beer too much and cause it to be over bitter.

‐--‐-----
4/2022

Brew will be
Bursons pale malt
Munich maybe I'll up to 500g
Then the wheat will be what's left over with my flaked
And then rolled oats untill 400g

Also will boil 50g ginger at 60mins

Then I'll no chill overnight with my ginger will leave out tumeric this.
I'll add in at the No Chill 20 fresh leaves of lemon Myrtle 1 for each liter ish.

No dry hop this time just boil flame out additions.
Fermenting with RWS overnight with Belgian saison 1.
Will kick off fermentation @ what ever transfer temp is next day.
Sounds like fun
------------------‐-------
6/9/22
Adding some honey malt to this brew.
Also base is velora craft malt.

‐-----‐-------------
5/11/22
Brew the same just 20g fuggles in no-chill steep.

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

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: 5/28/2017 5:06 PM

Notes: *yeast not available* subbed for WLP 005 british ale yeast

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 6:13 PM

Notes:

Author:

The Principle

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

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: 10/15/2020 8:35 PM

Notes: 1. Steep solid malt for 35 mins at 155F - 165F

2. Add both (2) liquid extracts and begin 60min boil

3. Add warrior bittering hops (45min), Bavarian Dry malt extract (10min), Yeast nutrient (10min)

4. Whirlpool 20 mins @165F-175F

5. Chill and rack to fermenter

https://byo.com/article/aerating-wort-techniques/
https://learn.kegerator.com/wort-aeration-and-oxygenation/
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 67˚F 10-14 days

Dry Hop "5 days" 67˚F (*1st Dry Hop at Krausen, 3rd day of fermentation)
1oz Mosaic / 1oz Motueka

*2nd Dry Hop at Stable Gravity (5 days)
2oz Vic Secret / 1oz Mosaic / 3lbs fruit puree (says Kiwi in recipe, but is actually Feijoa aka Pineapple Guava)

Keg hop with 2oz whole cone Citra

Author:

Mnbeerfan

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/3/2012 7:06 PM

Notes: Yeast WLP670 American Farmhouse Ale cake from BSA021212

I used a normal batch sparge 154 and 170

I love this yeast it came out nicely. I brewed the same recipe again but fermented at higher temps and it was awesome lots of farmhouse funk.

http://www.brewersfriend.com/homebrew/recipe/view/3954

Author:

Neeb

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 27.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2020 11:40 AM

Notes:

Author:

Boil Size: 1.1 Gallons

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 75

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: 8/27/2018 1:06 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 120

Boil Gravity: 1.128

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2018 12:17 PM

Notes: *Four weeks in primary. Age for 3 months with 18g Bourbon Soaked Oak Chips/Cubes in secondary.*

Ferment 8L starter of 8% beer in fermentation bucket the week before and siphon off once done. Split mash over two days, add second batch of wort when oxygenating.

Oxygenate every day for first five days of fermentation.

Author:

halfville home brew

Boil Size: 7.13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 1:52 AM

Notes:

Author:

Solli

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 6:54 AM

Notes: Ægir Vetlebror:
Vetlebror Session IPA
OG 1.047
FG 1.012
IBU 42.1
EBC 16.6
Fermentation temp 21˚c
Yeast WLP001
Malt %
Pale ale malt 87.5
Munich I 5.4
Munich II 3.6
Caramunich II 3.6
Mashing temp - Time (min)
68 - 60
72 - 15
Hop Gr pr/l α acid % IBU in wort Time added
Galaxy 0,286 15 11,7 First wort
Galena 0,571 14,1 20,4 60
Galaxy 0,286 15 10 30
Galaxy 0,857 15 0 WP
Galaxy 2,857 15 0 Dry hop
Citra 1,429 13,5 0 Dry hop

Author:

QtAle

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/23/2016 10:33 PM

Notes: Fermentation and Lagering Schedule

Day One / April 23 / Brew Day
Rack to fermenter at add yeast slurry at
Move to Locker set to 55 deg F
Let sit for 3 weeks

Day 21 / May 14 / Diacetyl Rest
Bring Locker to 60 deg F
Let sit for 2 days

Day 23 / May 16 / Lager Day
Rerack to Secondary Fermenter
Step temp down to 40 Deg F
(Check if step down should be gradual or all in one)

Day 37 / May 30 / Tettanger Dry Hop
Add Tettanger Hops

Day 44 / June 6 / Hallertau Dry Hop
Add Hallertau Hops

Day 51 / June 13 / Bottling Day
Bottle and Label
(Check on adding additional yeast)

Day 72 / July 4 / Independence Day
Drink it.

*****DRY HOP SCHEDULE*****

Add Tett Dry Hops 2 weeks prior to bottling

Add Haller Dry Hops 1 week prior to bottling

Author:

jp_homebrew

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 12:38 AM

Notes: A deliciously fresh and hoppy IPA.

Author:

mystikhybrid

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 4/14/2015 10:25 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 2/3 C.

Creation Date: 2/10/2015 2:56 AM

Notes: Recipe from Fermentation Solutions

Original recipe calls for partial boil, but used a full boil ~6 gallons.

Brew Notes:
-maybe a tad more carbonation
-nice fruity nose (banana, clove?, funk)
-sweet, lingering, yeasty
-a tad darker than the style calls for (maybe due to extract method as opposed to all grain)

Author:

jammin

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

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: 7/18/2014 12:16 AM

Notes: Handtruck pale ale
American-stlye pale ale uses centennial, citra, simcoe and mosaic hops to give a fresh citrus aroma, with hints of grapefruit and pine.
5.5% ABV