Homebrew Beer Recipes | Page 852 | Browse 300,000+ at Brewer's Friend

Author:

Big Bones Brewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

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: 9/8/2015 1:11 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.25

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: 12/3/2018 2:31 AM

Notes:

Author:

The Brew Mentor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 12:44 PM

Notes:

Author:

Paul Dunwoody

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.9 oz

Creation Date: 1/8/2018 4:42 PM

Notes:

Author:

tmorrell1@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2019 3:30 AM

Notes:

Author:

Jensebrygg

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

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: N/A

Creation Date: 11/26/2016 11:51 AM

Notes:

Author:

Jeffreabr

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 6/21/2016 3:38 AM

Notes:

Author:

Boil Size: 12.5 Litres

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: 2/8/2013 12:25 PM

Notes:

Author:

Zak Stamps

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.3

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: 11/18/2015 9:05 PM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 3:21 AM

Notes:

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 5/10/2015 8:41 AM

Notes: Smell of zesty orange peel. Fresh tasting with good body and notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.
Rated first place by numerous brewery guests between brews 1-7. Recommended for submission into homebrew contest, but too precious to give up. All gone now!

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

Bradley Johnson

Boil Size: 5 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: 8/2/2014 5:26 PM

Notes:

Author:

chrisscott

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 7/11/2014 1:19 AM

Notes: Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58

Author:

TheSneakySmalls

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2013 9:52 PM

Notes:

Author:

BEERngineer

Boil Size: 24.6 Litres

Boil Time: 60

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: Dextrose

Priming Amount: 3/4

Creation Date: 8/28/2013 1:44 AM

Notes: 1-2 days before brew day: Yeast start er (optional, but recommended)

Pitch Wyeast into a starter. A wine bottle or 22 oz beer bottle fitted with an airlock and #2 stopper works perfect. Use 1/4 cup malt extract in 8 oz of water for a starter wort. Boil 5 minutes, cool and pitch yeast.

Brew day:

Put your volume of water on to boil, usually 2-2.5 gallons, unless you have a wort cooling device. When water temperature reaches 150, add the adjunct malt grains in grain steeping bag. Hold temperature at 150-160 for 30 minutes. Stir the grains occasionally. After 30 minutes resume heat. When temperature reaches 170 remove or strain the grain out. Now add the extract.

You can let some hot water mix with the extract to help loosen it up and pour smoothly. Proceed on to full boil, and stir to prevent the extract from scorching on the bottom of the pot.

At full boil, 60 minute countdown:

At full boil, add the 2 oz of bittering hops and gypsum, and begin an hour countdown. As always, stir occasionally.

At 10 minutes:Add the 1 oz of hops.

At 5 mins:Add the 1 oz of hops

At 0 mins:Add the 1 oz of finishing hops

End of boil:

Shut off heat and begin to cool your wort as soon as possible. When wort is about 75 degrees, or when wort is cool enough to mix with water to reach about 75 degrees, pour and strain the wort into your primary fermenter. When pouring the wort into the primary, aerate as much as possible. You can accomplish this by dipping a sanitized container, such as a measuring cup into the wort and pouring back into the wort. Create as much foam and bubbles as you can for about ten minutes. Double check your temperature to be sure it is not above 80 degrees and take a hydrometer reading. Now pitch the contents of the yeast pack into the primary fermenter, cover, set-up the sanitized airlock and stopper assembly, and place the primary where it will remain around 68 degrees during fermentation.

Next 4 days:Your fermentation should begin after about 12 hours. From then on fermentation will peak then subside. After high krausen, you may opt to rack to glass secondary carboy.

Next 3 days: After 5 and 6 days take hydrometer readings. If no perceptible change in gravity occurs, you are ready to bottle. If the gravity keeps reducing, wait. If you are unsure wait one more day.

Bottling day: Be especially careful about sanitizing and racking at this stage! Thoroughly clean and sanitize bottles and caps. Preheat 3/4 cup corn sugar (dextrose) in a saucepan with 3-4 cup of water and bring to a quick boil. Carefully rack beer to a bottling bucket and swirl in corn sugar mixture. Be careful not to slosh around the beer, you don’t want to oxidize.

Bottle and cap. Store at room temperate to ensure good bottle fermentation.

10 days after bottling: Sample a beer. Be patient, you can try a bottle after about a week, but most beers, especially hoppy medium and high gravity beers, benefit from some aging. Enjoy!

Tips and fine-tuning:

-Try to boil and cool the largest possible volume you can manage.

-Varying the fermentation temperature will result in different flavors. Fermenting warm (up to 72 degrees)

will produce fruity, estery qualities. An LCD stick-on thermometer will allow you to monitor fermentation temperatures.

-Always be sure to sanitize every piece of brewing equipment, after you are finished with the boil. A 5 gallon utility bucket half filled with an iodine based “no rinse” sanitizer is convenient for this.

-Secondary fermentation in glass is recommended.

-If you boil a full wort volume, your hop efficiency will improve.

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.79 psi

Creation Date: 3/24/2020 1:50 PM

Notes: If need be, substitute Wheat, Rye, Triticale or Spelt for the Buckwheat.

Author:

LakesideBrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/27/2016 12:44 AM

Notes:

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2019 9:02 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Beet Sugar

Priming Amount: N/A

Creation Date: 3/23/2017 3:23 PM

Notes: Ratio of 2:2:3 with hops, currently experimenting with three combinations dry hoping in water. Fruit added at second dry hop to hopefully reduce oxidation.

Dry hop 1:
48H after pitch

Dry hop 2 and fruit:
Terminal "fg" for 5 days