Homebrew Beer Recipes | Page 93 | Browse 305,000+ at Brewer's Friend

Author:

Tribs 'n Jer

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60.8 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 9:47 PM

Notes:

Author:

VTCCbrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 7/18/2015 7:50 PM

Notes:

Author:

davejhoward

Boil Size: 8.41 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 70

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: 7/22/2018 8:17 PM

Notes: Primary Ferm Temp: 65-68°

Author:

peterj

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.25 oz

Creation Date: 3/7/2012 11:15 PM

Notes: Primary 1 week in mid to high 60's
Secondary 2 weeks @~70F
Carbed to 3.3 and bottle conditioned 3-4 weeks

Very pale straw color. Nose has wonderful Belgian esters and phenols with a hint of malt. Taste is very good with slightly subdued esters and earthy phenols. Ferment at higher temperature if more fruity esters are desired. Carbonation is high and pretty much perfect. Overall a delicious, easy drinking beer.

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Bottle

Priming Amount: 3.8 oz

Creation Date: 2/3/2014 3:10 AM

Notes: Excellent IPA with tons of citrus and candy like hop aroma.

This stuff went fast

My cousin liked it so much he brewed it

Author:

Thor Wiegman

Boil Size: 4.5 Gallons

Boil Time: 60

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: 1/8/2012 7:13 AM

Notes: I've been sad that I couldn't do all grain because I only have a 5 gal pot. Then I realized that I can absolutely do a smaller batch to get my feet wet until I can afford that big brew kettle. So I built the mash tun and made an immersion chiller while I was at it. I created the recipe using Brewtarget and scaled for the 4.5 gal maximum I could boil.

Anyway, this is what I came up with for my first all grain brew. I wanted to keep it simple and basic. We'll see how it tastes and then work on repeating it. Once I can repeat it well I will begin with simple modifications. Then I will take over the world.....or just drink beer.

So far I've learned a lot. The mash process was fun and interesting. I will be working on reducing liquid loss in the tun for sure.

Fermentation just didn't seem to be happening. The yeast packet says to just sprinkle on the wort. Instead I took about a third of the packet and stirred it in, sprinkled the rest on top. Wort was at 73*, right in the range the yeast had called for. Nothing.

By Tuesday I decided to buy another packet of yeast. Sprinkled all on top. Two more days of nothing.

Then I brought the fermenter in to the kitchen. Within 30 minutes the airlock was speaking to me. Within two hours it was speaking loudly. It seems that this yeast doesn't like the cold of the 56* beer closet. The kitchen is always either 68* or 62* (programmable thermostat for the house) and it likes this much better.

So now that I have a 10 gallon pot and grain mill on order, I know what the next area of focus will be. It's time to start thinking about temperature control. I want to do it as green a possible. Insulation. Digital temperature monitoring and control using the Arduino. Could be fun.

Update: A week after bottling we tried two of these. The beer is amazingly clear with a color that is a very dark amber, not quite brown. There is a very fruity smell. Unfortunately they both tasted like vinegar. I'm not sure the cause, maybe sanitation. Maybe too high of fermentation temp? Maybe I got overanxious and overpitched the yeast? I'm thinking that it had something to do with the point at which I added that second packet of yeast and that the vigorous fermentation could have been a clue that something went wrong.

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 11/8/2019 12:12 AM

Notes: EBIAB 5.25 Gal Batch
6% ABV - 40 IBU

8 Gal 156f strike h20
Add salts
Mash 158-160
5.4 mash PH
15min boil addition of hops
10min boil addition whirlfloc and yeast nutrients
FLAMEOUT
Whirlpool addition @ 160f for 15min
Chill wort to 70F, transfer and aerate with oxy wand for 1min
Pitch 1-2 pack US-05 directly into fermenter
Ferment aprx 7-10 days at 65f
Dry Hop on day 2-3 for 7 days max
Add 2oz Citra for aroma in keg on pkg day.
Carb to 2.5-2.75 volumes CO2

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 4/21/2013 5:48 PM

Notes: 1st Place Grain To Glass Belgian
BOS Grain to Glass Competition
3rd Place HARZARD FEST

Author:

graeme.robinson@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

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: 4/4/2015 1:39 AM

Notes: Used tree sap instead of water!

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 2:30 AM

Notes: Salt added to tasted. Once priming sugar (caramel) added, 500ml of beer taken and salted added 0.5g at a time.
Possible yeast infection from stirring with an unsanitised spoon (DAMN YOU NOAH)

Author:

Ben's beers

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 2:33 PM

Notes: Of all the lagers I've made, this is the closest to commercial pilsners and is very similar to Peroni, Budweiser, Corona etc. It benefited from spending a few weeks in an outdoor shed in winter - a few freezing nights helped make it very bright and clear.

To make the lager dry and crisp, the recipe uses quick-cook rice and quick-cook polenta (the nearest things I could find in the drop-down menu were "flaked rice" and "grits", but I didn't use these). Because these adjuncts are "quick cook", they don't need a cereal mash - they just need to be cooked to make them mushy and expose the starch.

First prepare your water (profile light colored and malty). Then take a few litres out of it to boil the rice and polenta as per intructions on the packet. Let the pan of mushy rice + polenta fall to strike temp and simply tip it into the tun with the mash water at same strike temperature. Easy.

I did a full-volume mash for convenience and to save time. Efficiency will be a bit higher if you sparge.

Author:

Bloody Rabbit Brewery

Boil Size: 64 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2017 10:22 AM

Notes: 13.09.
GK1: 18l Wyeast 1318 oransje korker
GK2: 17l WLP 013 gul korker
GK: 17l US-04 svarte korker

Bottled: 27.09.17. Karboneringsdrops. FG 1010. Abv: 6,5%

Author:

KillerBrew

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

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: 4/25/2015 12:35 AM

Notes:

Author:

Meddo

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Forced Keg

Priming Amount: N/A

Creation Date: 6/25/2016 5:51 AM

Notes: Dry hop at 14 degrees for 5 days post FG.

"To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop
profile."

Author:

maconmatt

Boil Size: 5.19 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 1/7/2013 7:45 PM

Notes:

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 3:26 PM

Notes:

Author:

skonkiel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2014 5:54 PM

Notes: FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(1) vanilla bean
(2) 3 cinnamon sticks
(3.5) 7 oz cacao nibs
(2 Tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free (or gluten-removed) for the Wife.

From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."

h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout

Author:

Gibberoni

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 7:40 PM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/6/2013 12:10 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 28 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham