Homebrew Beer Recipes | Page 7980 | Browse 320,000+ at Brewer's Friend

Author:

rob@thelionbergers.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/15/2019 12:15 AM

Notes:

Author:

Boil Size: 6.79 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 1.75

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: 8/9/2024 11:03 AM

Notes:

Author:

Brew it Bru

Boil Size: 24.2 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 1/27/2024 10:03 AM

Notes: Ensure that all grains are wet and there are no dough balls. Time taken mashing in will improve the mash efficiency.

Measure hops carefully for hop additions during the boil and time the additions as per the recipe.

Ensure that all items are sanitized especially on the cold side of the brew.

When dry hopping be careful to sanitize hands and equipment so as not to introduce any infection into the brew. If using a hop bag/sock, boil it for 10 minutes in water and drop into a sanitizer solution before adding hops into the bag/sock and then into the fermenter

Author:

kokkoeireann

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 90g

Creation Date: 2/12/2023 8:15 AM

Notes: Brewing day: 12/02-23
OG: 1,060
FG: 1,012

Dry Hopping @1,013 19/2-23 72g El Dorado + 52g Zappa
Bottling day: 24/02-23
89g table sugar

Author:

Frazer Barnes

Boil Size: 36.18 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 11/27/2022 5:08 PM

Notes:

Author:

Koska

Boil Size: 26.1 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/24/2022 11:46 AM

Notes:

Author:

Bitter & Esters

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 1.33

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: 10/17/2021 4:12 PM

Notes:

Author:

QuangMario

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

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: 10/12/2021 8:11 AM

Notes:

Author:

stretch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 11/21/2020 4:57 AM

Notes: Coopers kits lager and draught. Magnum not used, there to proxy can ibus.
Sat 21 Nov
90 minute mini mash
30 min hop stand at 55-65 C.
pitched 2 packets of oldish m29 at 25C, into chilled bath 17C.
Foil over top of fermenter.
Monday morning 23 Nov removed from bath, 6 pm 22.5C, 8 brix=1.019, put temp controller on to 23C. Tues 7:30 am 7 brix=1.013, upped temp controller to 24C.
Weds am 24C looks like 6 brix=1.007, Weds PM, looks like 5 brix=1.001, replaced loose foil with secured cling film.
6.5 litres into flagon with brett in linen cupboard. Bottled 5.7 litres 10 Oct 2021.

Author:

St Boni Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 3/26/2020 6:49 PM

Notes:

Author:

Scott Bennie

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2017 8:55 PM

Notes:

Author:

PapaZog

Boil Size: 50 Litres

Boil Time: 65

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2019 12:51 AM

Notes: Did BiAB for part of the grain bill (v approx half), with strike water at ~73oC. Sat it on the wood heater to attempt to maintain temp. Ran it at 64oC (grain temp near the top), and heated towards the end to around 67oC (as we approached mash out).

Added the roasted grains for the final 15 min on top, to get the colour.

Robo mash sp was 67oC. Started recirc after ~15min

Mash time was >75min

Added 5ml lactic acid to the mash water to minimize astringency from the sparge. The biab was v

I overcooled the robo kettle. Got it to around 60degC before adding whirlpool hops. The other kettle cooled less (to around mid-80s) before adding whirlpool hops. Held both for around 20min before pouring into 'cubes'.
Raf took 16 litres of wort, I got 24 litres - I put mine into stainless fermenter (cleaned and sanitized). Both were 1.070.

My pour sucked a lot of air due to blockage of the screen. We swirled and tipped the robo and eventually got it all to flow.

Raf added 2 litres water to his fermenter. I withdrew 5 litres into glass fermenter and then topped the steel fermenter with 2.5 litres of pre-boiled and cooled water. OG: 1,062

Smelt great when adding yeast. Raf and I each added 2x US05 packs. The pre-boiled water was low 20's. I added it to the top of the wort and hoped it would lead to a more pleasant environment for the yeast to sit atop. I sprinkled 2 packs, let it sit for 20+ minutes then came back to add pure O2 for around 1min.

Glass fermenter: added 1x S-04 pack and 50secs pure O2.

OH NO - probe fell out of fermenter an onto 8degC brewshed floor, so the 50W heat lamp ran for 12h and got the beer up to 38degC (ramping from 19 to 38 over that time). I let it naturally fall to 15degC over the next 24h, before raising it back to 19degC. This was 1.5d into fermentation. Oddly, the krauesen ring (on day 6) was only 1cm.

On day 6 I added:
20g Simcoe, 6g Mosaic, 57g Amarillo, 20g chinook (to approx 25 litres of 1.062). No foul smells, but certainly 100g of dry hops isn't overkill for a beer that has likely stripped out all the flavour compounds.

I also added 10g ea of simcoe, mosaic and amarillo to the 5 litre sample. It ceased bubbling after day3 (on S-04).

Author:

Boil Size: 7.25 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/22/2019 1:31 AM

Notes:

Author:

Dean Strickland

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg - Force Carb.

Priming Amount: N/A

Creation Date: 4/12/2019 9:47 PM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Author:

cpapazian

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 3/10/2019 7:34 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

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: 2/27/2019 11:09 PM

Notes: This is just Northern Brewer's "Dead Ringer" malt build (2 hearted IPA) with spruce tips added. I doubled the amount of spruce that I saw others use because I dig the PineSol taste. No "hint" of spruce in this one.

Author:

Luís Gabriel G C

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2018 6:14 PM

Notes:

Author:

Nonpastor

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 2:55 PM

Notes: So far, color is seems a bit darker than a normal Irish Red. I opted to add some old Cascade hops to the beginning of the brew since they were older.

Author:

John Sand

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2018 5:29 PM

Notes:

Author:

AshStomper

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 57 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/20/2017 2:07 AM

Notes: Mash at 148

Sparge at 175

6 packages of WLP810 San Francisco Lager

Whirlpool 30 minutes after flame out

Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 4.6 gallons (17.5 L) of 168 °F (76 °C) water to stabilize at 151 °F (66 °C). This is a medium-thin mash using 1.4 quarts of strike water per pound of grain (2.9 L/kg). This ratio will help to maximize fermentability. Mash for 60 minutes and slowly sparge with 175 °F (79 °C) water. Collect approximately 6.2 gallons (23.5 L) of wort runoff and boil for 80 minutes. While boiling, add the hops, Irish moss, and yeast nutrient as per the schedule. After the boil is complete, cool the wort to 65 °F (18 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 58 °F (14 °C). Hold at that temperature until fermentation is complete. This may take 12 to 14 days. After fermentation is complete, gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO2. Allow the beer to age for at least four more weeks to fully develop the flavors and enjoy your Oktoberfest clone.