Homebrew Beer Recipes | Page 748 | Browse 315,000+ at Brewer's Friend

Author:

jschneid

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: N/A

Creation Date: 12/14/2012 9:53 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 135g

Creation Date: 10/6/2018 4:50 AM

Notes:

Author:

RapTom

Boil Size: 33 Litres

Boil Time: 70

Boil Gravity: 14.8

Efficiency: 78

Mash Thickness: 3

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: 12/29/2015 2:27 PM

Notes:

Author:

voland

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 8/6/2015 4:14 PM

Notes:

Author:

hines57

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.072

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: 7/9/2015 5:10 PM

Notes: 13.44lb Pils, 2.75lb munich, 0.88 lb Aromatic, 0.88lb Caramunich, 0.88lb Special B, 0.44 lb Melanoidin, 0.44lb Wheat Malt, 1 lb Belgian Candi Dark home made. Mash 90min Sparge off 7.5 gallons Boil 2 hrs to 5.5gal. IBU 41, SRM 38 1 oz Magnum at 60 min and 2oz Hallertau at 0 min use moss and Yeast Nutrient. Make 6 batches and Barrel age in 30 Gal barrel x 5 months and Solera 1/3 to Sour Cherries and Solera 1/3 to Brett.

Author:

MarkE

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 1.5

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: 6/4/2015 1:47 PM

Notes: For the mash, you will need 4.5 gallons (17 L) of strike water. Mash at 155 °F
(68 °C) for 50 minutes. Mash out to 168 °F (76 °C) and hold for 5 minutes. Recirculate and then collect enough wort such that you can boil it down to 5.0 gallon (19 L) in 90 minutes. Boil wort for 90 minutes, adding hops at times indicated in ingredient list. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter. Ferment at 68 °F
(20 °C). Rack to secondary and add dates. Bottle or keg after 5 days in secondary.

Author:

kes

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: corn sugar

Priming Amount: 1oz per gallon

Creation Date: 4/20/2015 4:45 PM

Notes: 5.5oz Cocoa Nibs
1.25 cup espresso coffee beans coarsely ground
4 vanilla beans (cut length ways)
4 ancho chilis (chopped)
3 Guajillo Chillis (chopped)
soak all above in 1-2 cups of good vodka
firs brew
8/16/15 OG 1.086
9/14/15 SG 1.016 ABV 9.19

Author:

switchgear66

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

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: 1/22/2015 1:05 AM

Notes: Yeast starter , stir plate , 2 yeast packets

Author:

Brewmaster Tom

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/22/2014 2:19 AM

Notes:

Author:

insp79

Boil Size: 13.36 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: 68 ° F

Priming Method: CO2

Priming Amount: 2.4

Creation Date: 1/25/2013 5:39 PM

Notes: Hop Rod Rye Tweaked.

Author:

quercus67

Boil Size: 7.5 Gallons

Boil Time: 75

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: 11/27/2012 10:39 PM

Notes:

Author:

Neil Crane

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/10/2011 6:28 PM

Notes:

Author:

SchuBrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2015 8:16 PM

Notes:

Author:

garrad21

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2014 2:55 PM

Notes:

Author:

thomasmckay

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.036

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: 7/27/2015 6:23 PM

Notes:

Author:

Chino Brews

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: 1.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2013 9:24 PM

Notes: All-grain recipe, 5-gallon batch size
Original gravity: 1.052
Final gravity: 1.013
Bitterness: 44 IBU
Alcohol by volume: 5.1 percent

Mash the grain (cracked) in 16 quarts of water at 150 degrees F for 60 minutes. Add 1 tablespoon gypsum to water. Sparge until wort reaches a gravity of 1.010 (about 6.5 to 7 gallons). Boil wort, stirring occasionally, until batch reaches a volume of 5.75 gallons. Add 1 ounce of Northern Brewer hop pellets and boil for 60 minutes, adding 1 ounce of Fuggle hops with 10 minutes left in the boil, and another with 1 minute left in the boil. Remove from heat and cool to 70 F.

Fermentation: Aerate well and pitch one activator pack of Wyeast 1084 Irish ale yeast. Let ferment at 70 F for one week. Rack to secondary and let sit at 70 F two more weeks. Prime with 7/8 cup of honey, dissolved in 1 cup of warm water. Bottle. Sample after six weeks.

Judges' notes: Strong malty backbone makes this beer stand out.

Brewer: Phil Clarke Jr.

Competition results: Placed second in a combined category of English pale ales, German wheat and rye ales, and sour ales at the 2006 Knickerbocker Battle of the Brews

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 10/2/2015 8:42 PM

Notes:

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 3:44 PM

Notes: Temp ramping for fermentation: http://brulosophy.com/methods/lager-method/

Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. Expect to leave at temp for 5-8 days.

Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days to cold crash.

Author:

ajkidle@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

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: 11/11/2017 8:57 PM

Notes: 1.6L starter, 6.4oz DME

Author:

Blackhound

Boil Size: 12.59 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 66

Mash Thickness: 1.375

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 25.68 psi

Creation Date: 8/24/2021 12:17 PM

Notes: 6 each bags of Chamomile bags split open and contents added to Boil.

Coriander seed cracked/crushed.

Did not hit original SG of 1.050, was under at 1.033 @ 70F. Pre Boil volume, 12.6 gal.

Added 0.920 lbs. of light DME at start of boil to try to bring SG up.
Final boil SG @ 1.040.

Boil for 90 min.