Homebrew Beer Recipes | Page 758 | Browse 320,000+ at Brewer's Friend

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:

Pug Bros Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2022 2:51 PM

Notes:

Author:

KC Kuhns

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2019 2:50 PM

Notes: Add raw vanilla beans during fermentation. I do 2 beans, cut them open and drop them in the fermentation. Do not use extract. I let it sit for a week and then added more after tasting. Let another bean sit in for 2 days and then racked to secondary.

Add 0.5 cups of bourbon when kegging. I used Makers Mark but I'm sure others would be good too.

Author:

John Snelson

Boil Size: 26.6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2018 10:09 AM

Notes:

Author:

mytdil6

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2017 7:42 AM

Notes:

Author:

lyna

Boil Size: 164 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 8:36 PM

Notes:

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 2.5

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: 1/10/2016 7:43 PM

Notes: 8.3 L mäskiin 80C.
0 70
15 71
30 70.5
45 69.5
60 68
75 67
90 67
14 L huuhteluvettä
OG 1.060, FB 1.022, sokeria 95 g

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:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 4:56 PM

Notes: http://www.figmtnbrew.com/our-beers/#danish-red-lager

DANISH RED LAGER
ABV 5.5% • IBU 23
STYLE
VIENNA LAGER
INSPIRATION
The Danish Red Lager is inspired by the red lagers of Denmark and the signature red color of the Danish flag. This quality brew is crafted with a blend of European lager and sweet caramel malts, creating a beautiful ruby hue.
TASTING NOTES
Danish Red Lager is crafted with seven kinds of specialty malts to produce layers of rich, caramel malt flavor and a full body. This beer is fermented with a European lager yeast and cold-conditioned for an extended period of time for a very clean profile.

♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

SchuBrew

Boil Size: 7.5 Gallons

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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2015 5:24 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2015 3:19 AM

Notes: og 1.064
This was meant to be:
5.85NZ Pale malt
.325 Carapils
.325 Crystal
But the bag had the other measurements written on it. I'm not sure if they made the mistake with the grain bill or just wrote it down wrong.

Author:

muse435

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 2:48 AM

Notes: Mix 29oz of pumpkin into 3 gallon of water and add enzyme. Bring mixture to 150 deg F and let stand for 30 min, stir to prevent burning. Rase the temperature to 170 deg F then remove from heat, let sit for 30 min and allow the pulp to settle. Decant the liquid and save. Dispose of the pulp. Return the liquid to the kettle.
While the grains are steeping mix the remaining 58oz of pumpkin, 1 tsp Cinnamon, 1 tsp Ginger Root. Finely chop the sweet potato and squash, then add to mixture. Place on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew kettle.

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 79

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: 1/30/2015 5:03 PM

Notes:

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 7:34 PM

Notes:

Author:

Perrylodgic

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

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: 10/17/2016 10:13 PM

Notes:

Author:

shockey8oz@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 9:01 PM

Notes:

Author:

Spesme

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 6/20/2014 1:16 PM

Notes: 11L for strike water accounting for 2.2L of grain absorption. (Rule-0.6G for 6 lbs of grain). Assuming 8.8L after.

After grains were placed in strike water, it was 158F - way too high. Added cold water from tap to get it down to 151.3 @ 52 minutes. Then, 151.0 @ 40, 150.8 @ 30, 149.0 @ 20, 147.9 @ 10, 146.3 @ 5. Mashed out for 10 minutes @ 168. Dunk sparge for 10 minutes @ 170.

Estimated 6.2L for dunk sparge, but actually got 8L. This made 16.8 (4.4G) in pre-boil Wort. SG was 1.034 @ 126F which equates to 1.044 actual SG. Apparently this is 86.83% pre-boil efficiency. Really high if it is true. On second thought, maybe my grain absorption was much higher. If I correct my pre-boil wort to 4.0 gallons, I get 78.22% - pretty much spot on with post-boil efficiency.

Assuming typical boil off rate is 14% it makes more sense. 14% of 4 gallons is 0.56 gallons, which roughly comes to 3.5 gallons in the fermenter.

Post-boil OG was 1.050! Pitched yeast @ 22C @ 9pm and will begin adding ice bottles at 7am in the morning. Reading in the ice bath is 20C, so will assume +2 for the fermenter, plus the traditional 3C for 1.050 OG and for the increased temps from ferm.

With 3.5G (maybe 3.4) of post-boil wort @ 1.050 OG, I have a brewhouse efficiency of 77.78% (or 75.56%). Why is it less than pre-boil efficiency?

First bottle on 07/28. Lots of head, although it dissipates after some sips. First impression is that it is very carbonated and sweet. Aroma has huge banana notes which will hopefully die down with age. This is probably because of the high and variable ferm temps. Does this mainly affect the aroma and not the flavour? I should also check my carbing process next time...

Side-by-side: 08/03 (Granville Island Hefe)

App: Mine is a straw gold colour, GI has a distinct orange hue. Both have same level of haziness and mine shows greater signs of carbonation.

Smell: Mine smells predominately like rotten bananas with a little bubblegum. I can chalk this up to the higher and variable ferm temps. GI is much more pleasent - citrus and banana, also with bubblegum.

Taste: Mine tastes better than it smells. Sweet and carbonated. Light banana notes. Gi is also very sweet but less carbonated. Much more of a bubblegum taste. Both are quite different but good in their own ways.

MF: Both have light body with medium high levels of carbonation. However, GI is a little bit heavier on the tounge.

Overall: I have to side with GI, mainly because of the aroma, given everything else equal.

Author:

Wolf King Brewing

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

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: 9/28/2020 7:07 PM

Notes:

Author:

JHumphreyJr

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: Keg with 12.54 PSI

Creation Date: 2/25/2021 5:23 PM

Notes: https://www.northernbrewer.com/products/legend-of-lutra-kveik-all-grain-recipe-kit

Added 2lbs of flaked rice and 2lbs of boiled white rice.

Original O.G. - 1.055
Diluted to 1.05

Author:

That Guy

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2013 1:31 PM

Notes: 5 min extended hop boil time added with 8 g Cascade hops at T=0min. Added 3.5% Flaked Wheat to improve head retention. (10/09/13).
Amount of Munich Light increased. (12/09/13)