Homebrew Beer Recipes | Page 771 | Browse 300,000+ at Brewer's Friend

Author:

JohnnyK

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 1/2 cupplus 1 TBS

Creation Date: 11/22/2015 10:00 PM

Notes: I used Marris Otter LME

Fermentation temperature was optimal for the first 3 days of fermentation. Then we had a heat wave and day time temps rose to into the 80's F. Used freezer packs and a swap cooler to keep fermenter temperatures 76-78 F.

Racked to secondary on day 7 and bottled on day 35 (4 weeks in secondary).

This is a malty, easy drinking game day ale; just enough hops to produce a slight twang and low ABV so you can enjoy more many while still making it through the 4th quarter and the post-game party.

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2023 6:49 AM

Notes: Target Water: 175-200 Chloride : 75 Sulfate : 100-110 Calcium
1차 급수 -> 4:1 (어차피 유당 들어가니까 양조 편하게 물 좀 넉넉하게 넣어준다.)
68도 1시간
Mash pH 5.25 ~ 5.35
당화 5분 후 pH 측정해가면서 젖산 투입

보일링 전 pH 5.0 ~ 5.1 타겟

보일링 후 월풀pH 측정해서 pH 4.9 ~ 5.0 타겟

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2020 7:12 PM

Notes:

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 90

Mash Thickness: 1.75

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: 2/13/2017 7:11 PM

Notes: This is my end of Winter cleanup. I am using up a bunch of bits and bobs of leftover grains I had from other brews. This also marks the end of my lagering season as my cellar warms with the spring. To do this, I made a blend of two yeasts I harvested from previous brews. I also wanted to try making a beer that drinks like a pilsner, that is dark.

Author:

Mark D Pirate

Boil Size: 18 Litres

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 8:05 AM

Notes: First attempt at proper Bavarian style Pils

Follow the fast lager method
fine with polyclar in CC for 3 days before bottling

Somehow ended up doing a 120 min mash , steps were close but not ideal
expecting a very low finishing beer due to highly fermentable wort
the Munich was well over a year old but seems to have converted just fine
EDIT * maybe the old malt didn't convert well , left a slightly sweet honey type finish and FG was 2 points higher than exp.
needs more head retention as well , 250 g of carapils should have taken care of that , suggest re brew with fresh ingredients and slightly more carapils

Author:

Dawg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.75

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: 8/19/2016 12:56 AM

Notes: Pecan Pieces were roasted on the stove top, stirring frequently, stopped, blotted with a paper towel trying to soak up any residual oils, then toasted again, and blotted again.

Water for the coffee was boiled, covered with sanitized aluminium foil, and chilled. 2 - 1 ounce HEB "Texas Pecan Coffee" was added to a 64 ounce sanitized container and water added, then refrigerated overnight. The cold brewed coffee was strained and added at kegging.

This beer won a Pro-Am with Operation Fermentation, (Cane Island Alers) in 2017. This beer was later brewed with No Label Brewing.

Author:

Boil Size: 9 Gallons

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 1.5

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: 8/12/2016 1:48 AM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.075

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: 5/17/2016 3:31 AM

Notes: To honour my Dad's award of the MBE

Author:

Gary F

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 3:43 PM

Notes: Based off of SAISON D'ETE NHC07, with modifications for my local homebrew store's inventory

Category 16: Belgian and French Ale
Gold medal

Boiling Time: 90 min
Primary Fermentation: 14 days at 70-76° F (21-24° C) in steel
Secondary Fermentation: 9 days at 70° F (21° C) in glass

Directions
Mash grains at 150° F (66° C) for 60 minutes. Raise to 155° F (68° C) and hold for 15 minutes.

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 1/23/2016 10:38 PM

Notes:

Author:

Highlander

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Forced Carbonation

Priming Amount: Medium

Creation Date: 4/22/2012 4:33 PM

Notes: Sierra Nevada Clone, with a touch of smoke and chocolate ...

Brewed 04/28/12. Accidentally overshot temperature to 190 deg F. on seeping cycle. All other brewing functions normal. Pitched hydrated yeast at 68 deg F. and dry hopped in the primary.

O.G. was 1.057 as averaged between the two buckets. Fermented four days and racked to secondary on 05/02/12. Fermentation was complete five days later. Allowed to settle until 5/15, but some cloudiness persisted, I assume caused by excess proteins released when the seeping water got too hot. Bottled nine six-packs on 5/15 with carbonation drops. Kegged and force carbonated the remainder. Final gravity was 1.011 as corrected for alcohol with the More Beer spreadsheet. Taste is excellent ... fruity, with a nice malt-hop balance and distinct hop nose. The smoked malt rounds out the flavor, without overpowering the base malt, giving the beer a unique character that is hard to describe. I may be able to elaborate on that as I sample it more.

The color is spot on, but a little cloudier than I was hoping. Next batch I will watch the seep temps a bit closer and use some Irish Moss to clear it up a bit. Overall, a very nice and VERY drinkable ale.

Author:

Steinar Haug

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 10:31 PM

Notes:

Author:

raiderrob

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 6/27/2015 1:59 AM

Notes: Brew on July 14th

Author:

Reefer

Boil Size: 11 Litres

Boil Time: 15

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 8:14 AM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:23 PM

Notes:

Author:

Kristmann

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 7:18 PM

Notes:

Author:

OTB Bike Brewery

Boil Size: 57.6 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 9:10 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

Author:

mossman

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 3

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: 4/27/2014 10:42 AM

Notes:

Author:

Twin_Butte

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/1/2013 2:07 AM

Notes: Wrote to Gordon today and got the following response. For those of you who have had this beer, you know it's a delicious brew.

OG 1.065
FG 1.007
5.6 SRM
30 IBU

Pale Malt 2L 76%
Munich 10L 16%
Wheat malt 5%
Carapils 3%

144F 10min
158F 20min
170F 10min

Rakau 12.7AA 60min 0.415oz/5gallon
Rakau 12.7AA 10min 0.484oz/5gallon
Opal 7.9AA 0min 0.668oz/5gallon
Rakau 12.7AA Dry hop 0.634oz/5gallon

Wyeast 3711 French Saison pitch at 65, ramp up to 75 over 48 hours.

My hops were lower AA so the hoppiness is not quite there.