Homebrew Beer Recipes | Page 94 | Browse 315,000+ at Brewer's Friend

Author:

sangraal@gmail.com

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: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 7:10 PM

Notes: A good starting point is to keep keep the malt bill simple, mostly 2-row, with some light caramel malts and a little carapils. Putting hops into the mash is a must (mash-hopping). And the dry hop must contain copious amounts of Simcoe and Amarillo. Keep me updated!

Author:

Joebobbadfish

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2019 2:45 PM

Notes: TWO STEP STARTER REQUIRED DUE TO YEAST MANUFACTURE DATE/AGE
Starter Size (L) Gravity (1.xxx)
1.5 1.04

DME Required:
6.0 oz, 171.2 g

Author:

Bklyn

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 3:37 PM

Notes: From HBT

Author:

Trekker23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 8/24/2014 4:54 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:

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:

taytayllarson

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 14.1

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 12:58 AM

Notes:

Author:

PMP-Brews

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 8:29 PM

Notes: Extract notes:

1.5 gal of strike/mash water needed at 165 deg F.
Add grains and steep for 45 min.
Add 1.5 gal of water and bring to boil. Turn off heat and add DME and stir well to dissolve malt. Turn on heat and bring to boil and start 60 min boil and hop schedule.
Cool wort down to about 85-90 deg F. Dump into sanitized fermenter and add cold water to equal about 5 gal's. Pitch yeast.

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 3:24 PM

Notes: We won Silver for Dark IPA in the Ontario Brewing Awards for this one.

http://www.momandhops.ca/winners-announced-for-2015-ontario-brewing-awards/

Author:

Boil Size: 4.83 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 10:09 AM

Notes: Continuously hopped, Dogfish Head style.
Vienna malt between 5 and 6. Overall color is red amber

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 8 lbs

Creation Date: 1/15/2013 1:27 AM

Notes: Ferment at 65

Author:

DrPaulsen

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2013 7:06 PM

Notes: Use White Labs Saison 3. Pitch 400-450B cells (200-225 gms of slurry).

Whirlpool Hot for 15 mins, then let settle for 15 mins.

Start Vol = 7.9 gal (68F), 8.27 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.9/6.5 = 1.215
Gravity ~ 45 * 1.215 ~ 55

12 gms of citrus zest will equal around 500 ICUs, per Shaun Hill's metric.

http://embracethefunk.com/2012/05/14/icu-measurements-advice-from-hill-farmstead/

Author:

Itbrvilla

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 8:15 PM

Notes:

Author:

redan499

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 8:13 PM

Notes: Adapted from:
http://www.eckraus.com/blog/blue-moon-recipe-clone-extract-all-grain

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

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: 5/12/2015 5:56 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 7/8/2013 2:35 AM

Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...

Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo

Author:

W&C

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 2:44 PM

Notes:

Author:

duncans

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 9:05 PM

Notes: GW recipe modified by this forum.....
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=24&t=61364&p=746640&hilit=+Gales#p746640

Ferment at 23.5C for first 24 hours.
Mash at 64C.
Whitbread B strain is reported. This may be wy1098.
Invert sugar, use golden syrup. 10-15%

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.