Homebrew Beer Recipes | Page 704 | Browse 325,000+ at Brewer's Friend

Author:

DLBoat52

Boil Size: 9.6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.22 psi

Creation Date: 7/15/2021 11:57 PM

Notes: 1. Add gypsum & amylase to 5 gals water in brew kettle, stir to dissolve.
2. Heat water to 155 degrees.
3. Add steeping bags containing Pilsner, Crystal, & DextraPils malts; and chopped potatoes to brew kettle. Raise/maintain temperature to 155-160 degrees, steeping items for 30 minutes.
4. Remove steeping bags from the brew kettle after allowing them to drain. Do not squeeze steeping bags.
5. Add & stir in Golden Light DME & 1 lb of Sparkling Amber DME. Add enough water to wort to bring amount up to 6.5 gals.
6. Bring wort to boil, adding FermCap drops to wort just prior to boil beginning.
7. After 30 minutes boil, add 0.83 oz Idaho 7 hops.
8. After 45 minutes boil, add Pilsen Light DME & 1 lb of Sparkling Amber DME.
9. After 50 minutes boil, add honey, maltodextrin, yeast nutrients, and Whirlfloc tablet.
10. After 56 minutes boil, add 0.83 ounce each of Idaho #7, Idaho Gem, and PINK (ID-158) hops.
11. After 60 minutes of boil, turn off heat and add 1.66 ounces each of Idaho #7, Idaho Gem, and PINK (ID-158) hops to wort for 15-20 minutes of whirlpool/hop stand as part of resting period.
12. Add Spring and/or distilled water to top-up wort to 7.5 gallons to accommodate for boil-off and trub loss .
13. When fully cooled, transfer to fermentor, aerate, pitch yeast.
14. After high krausening subsides (3-4 days) add 1.5 ounces each of Idaho #7, Idaho Gem, and PINK (ID-158) hops to fermenter for dry hopping.
15. After 7-8 days of wort in fermentor and fermentation has slowed significantly, transfer wort to Corney keg and allow secondary fermentation.
16. After 2-4 days of secondary fermentation, refrigerate Corney keg. Force carbonate with pressurized CO2 after 1 day of refrigeration.

I'm a 4th generation Idahoan who lives where Idaho hops, barley, and potatoes are grown. My great-grandfather owned a bar & dance hall in Idaho City, Idaho Territory in the 1860's. He brewed the beers that he served using imported and local ingredients, including local Idaho spring water. It only seemed natural for me to carry on the family tradition by brewing an IPA featuring Idaho-sourced ingredients. Enjoy what Idaho has to offer!

Author:

Dodger1960

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2013 4:36 PM

Notes: A nice, light, yet deceptively strong IPA. Very good mouth feel, plenty of citrus from the Pilgrims and a good aroma from the EKGs.

Author:

WeekendHoppersBrewCo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2013 9:19 PM

Notes:

Author:

RussM

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 10:50 PM

Notes: Consider Adding Mango Juice in primary
Assume 80% Attenuation.
More sweet with lactose, also haze
Less bitter
Vigorous boil with top off, reduce DMS off flavors
Whirlpool hops
Chill to 670
Add hops for 20 min with top on to prevent contamination
Then continue to chill

Author:

SchuBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 3:40 PM

Notes: cold steep all the dark grain for 24 hours..finely crushed with 1 qt of water for every 1lb of grain. Add the extract at flameout.

3 packs of us-05 rehydrated

MoM 2016 RIS OFF Winner - Vanilla version

KCBM 2nd place Raiders of the Lost Pantry entry - Chocolate Coffee version

Author:

jasonround

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 5/7/2012 7:49 PM

Notes:

Author:

SirMoo

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 8/21/2015 3:22 PM

Notes: Unlike many recipes that seem to be a collection of leftover malts and remainder hops this Barleywine is very specific in its ingredient list, exact weights and method. It is not a difficult recipe but it is time consuming to do properly. First, we're after an OG of 1.104 and an ABV of 11.03%. Here we go! Bring 6.5 gallons of water just to a boil and dissolve in 1 Tbsp of Five Star 5.2 Ph stabilizer. Preheat your mash tun with 1 gallon of boiling water and drain it after 10 minutes. Always add grain to water, not the reverse. Calculate the grain temp and volume for a mash conversion at 148F. The strike temp will likely be in the range of 160F-168F, (but you must calculate this exactly). Convert for 60 minutes at 148F. Now calculate a second step infusion temp for at 152F by adding 1.75 gallons for 30 minutes. Drain 6.0 - 6.25 gallons of wort. Your OG at this stage will be about 1.080 - 1.085. Remove 2 gallons to a smaller stainless pot and gently boil-off 33% of the volume leaving 1.33 gallons. This will caramelize the wort as wll as increase the OG. Pour the 1.33 gallons of caramelized wort back into the main boil. This will be a 60 minute boil. Bring main wort pot to a boil. After first heat break add 2 oz fresh Nugget hops to a hops bag and boil for 60 minutes. At the last 20 minutes of the boil add Irish Moss. At the last 7 minutes add the Cascade hops, (in a hops bag). At boils end remove hops and squeeze wort as much as possible with a sterile spoon/spatula. You should have approximately 4.25 gallons of high gravity wort, (very close to 1.104). Cool wort quickly down to 65F-70F via coil or chill plate. Oxygenate wort well for 60-90 seconds using an oxygen kit and wand. Now comes a very important part unlike many fermentation methods. Do not pitch yeast. You will pitch the 4.25 gallons onto a yeast cake of US-05 of a previous fermentation or prepared culture not more than 7 days old. US-05 will complement the Barleywine's character and final gravity. After 5 days oxygenate again and make a prepared cream of one packet (11 grams), of Nottingham yeast and pitch again. Let ferment in primary for 9 additional days then decant to glass or stainless for secondary fermentation for 6 weeks. Priming to bottles required additional considerations. First, bottling will require less priming sugar. Use about half what you normally use, (22g DME/gal or 12g Dextrose/gal). Also, when preparing the priming sugar, cool to 75F and add 15-20 grams, (2-3 Tbsp), of live krausening yeast from your fermentation bucket. Slurry well the priming solution then decant from your secondary onto this slurry in the bottling bucket. Fill bottle to 1" inch from the top on long-necks and cap with oxygen absorbing caps. This Barleywine is best after 12 months of bottled fermentation. It is creamy with a very subtle fruit finish and a rich, satisfying mouth-feel. The hops are perfectly balanced with the first run barley richness. I brew this twice yearly with great anticipation each time. It will yield only 4 cases so brew often and let me know if you have found a way to improve it.

Based on recipe: http://beerrecipes.org/showrecipe.php?recipeid=1206#sthash.9vpZJhmf.nVk855bj.dpuf

Author:

Paul daSilva

Boil Size: 18.28 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2021 8:52 PM

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:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 2:58 PM

Notes: Add grains to muslin bag, tie open end. Steep grains in 45 minutes in 5.5 gallons hot water (150-155 degF); then remove muslin/grain bag.
Add liquid malt extracts and stir until uniform--may have to heat malt extract jars/bags in hot water to make less viscous and easier to pour.
Heat to boil, add hops/flavoring agents as organized (start at 60 minute mark, then stop/kick boil at 0 minute mark).
Cool as capable to equipment (if using ice, use 18# ice and remove 2.25 gallons water from start boil).
Pour wort in sanitized fermenter, pitch yeast as desired (at 68-85 deg F). Ferment (primary) for 2-3 weeks; add vanilla beans & cocoa nibs soaked in bourbon (you can add extra bourbon if you wish). Ferment (secondary) for 1-2 weeks. Rack and bottle, let bottle-prime for 10-14 days.

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 12:44 AM

Notes: Consider swapping 2 oz melanoidin for 2 oz wheat.

Munich 6 or Munich 10?

2022 Amador County Fair - 2nd Place Bock/Helles

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 5/27/2015 8:32 PM

Notes:

Author:

Roald

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

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: 5/26/2015 11:58 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 5:33 AM

Notes: from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin

Author:

Mark

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 7/14/2013 12:31 AM

Notes: Sparge 168F
Mash 152F

Author:

Knew2Brew

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.073

Efficiency: 70

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: 5/1/2013 10:14 PM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Speise

Priming Amount: 1L

Creation Date: 11/25/2015 6:25 PM

Notes:

Author:

MRA

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.052

Efficiency: 70

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: 8/3/2015 9:27 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 10:06 PM

Notes:

Author:

flexmurphy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2015 2:23 PM

Notes: 1 Packet US-05 (any American Ale yeast can be substituted)

You can also do this as a true common/steam beer and pitch a lager yeast (I've used saflager) at room temps, much how California Commons like Anchor Steam are brewed. Dec 2014 update I'm going to suggest that everyone at some point try this as a steam beer...Lager yeast at room temp without lagering. I just kegged it, and even uncarbed it has an amazing flavor... steam beers, have an "off" flavor that is not as clean as a properly brewed lager...taste anchor steam and you'll get it, especially if you compare it to Anchor Lager. There's definitely a funkiness about it... something unique... Try it with this beer. It my be the permanent way I brew this beer from now on... I'll keep you posted...and if it works out, I may change the official yeast to saflager for this beer. If you try it this way, as a steam beer...especially if you've brewed it with ale yeast before and can compare it, I would love you opinion.

Single Infusion, LIGHT body, batch sparge.

Mash Temp 148 degrees
Sparge Temp 168 degrees

I primed this beer with table sugar rather than corn sugar.