Homebrew Beer Recipes | Page 961 | Browse 315,000+ at Brewer's Friend

Author:

Kosmak125

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 88 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2019 2:05 AM

Notes: Also mash 3 family size boxes of count chocula cereal
Added 2 ounces of cacao at boil out and 4 oz of ground coffee at boil out.

Author:

jammin

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.2

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: 12/8/2015 2:13 PM

Notes:

Author:

Mark-Anthony Hutton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2016 4:12 AM

Notes:

Author:

vaustvik@me.com

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 66

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 8:10 AM

Notes: 6. november 2016, kl 07.30:
Varma opp 22 liter meskevatn til 70°C (4°C over målet), hadde i vatnjustering.
Hadde i malten, rørde godt og let det stå i 15 minutt med lokk på.
Sette so på pumpa og sette temperaturen på 66°C på 600W.
60 minutt totalt.
Heva temperaturen til 74 oC og let stå i 10 minutt.
Skylte på 79°C, ca 13 liter til Max-merket.
Kokte i 60 minutt og tilsette humle, gjærnæring og klaring etter skjema.
Kjølte ned med spiralkjølar og stadig røring til 18°C.
Whirlpoola med ausa, let stå i 15 minutt.
Tømte over i Speidel gjæringsfatet og tilsette oksygen og gjær.
OG 1.051
Sette Bitteren i kjellarstova på 20°C.
Temperturen steig jamt, etter 10 dagar 22°C.
19. november:
FG: 1.010, sette ut karet på 4 oC
20. november:
Sette 18, 5 liter på fat og til karbonering med CO2 på 1 Bar i kjøleskap på 4 oC.
Det vart 2 flasker ekstra som eg karbonerte med 2 sukkerdrops kvar.
Til modning i kjellarstova på 20 oC.
26. november: Testa ølet: Godt!

Author:

Boil Size: 6.64 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 2/2/2021 11:41 PM

Notes:

Author:

drock24

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

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: 9/17/2019 1:36 AM

Notes:

Author:

Ethan T

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

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: 4/2/2019 1:07 AM

Notes: Mash at 151 for 90 minutes. Boil for 90 minutes following hop schedule. Add lactose 15 minutes before end of boil.

Ferment at 70 and then go to secondary at 60 for at least a week.

Author:

guraykurnaz

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 4.5

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: 2/14/2019 6:31 AM

Notes:

Author:

Antmuzic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 35

Mash Thickness: 1.5

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: 3/4/2018 12:01 AM

Notes: SRC: https://www.homebrewersassociation.org/homebrew-recipe/new-glarus-brewing-belgian-red-ale/

Mash grains at 156° F (69° C) for one hour. Sparge and lauter to collect 4.5 gallons (17 L). Add hops and boil one hour. Chill 4 gallons (15 L) wort to fermentation temperature, pitch yeast and ferment at 65° F (18.3° C).

When terminal gravity has been reached, rack aproximately 4 gallons (15 L) finished beer onto 1 gallon (3.79 L) cherry juice. Allow secondary fermentation to commence at 65° F for one week or until finished. Chill to 32-35° F (0-1.6° C) if possible and lager for four to six weeks. Add oak chips during the last week, if using, but monitor the beer closely…you don’t want too much oak flavor to come through. Bottle in heavy Champagne-style 750 mL bottles with 0.75 cup corn sugar per 5-gallon batch, or keg with moderate to high carbonation.

Author:

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.1 oz/gal

Creation Date: 5/11/2017 11:56 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 2:33 AM

Notes: 90 minute boil

Author:

dragn9

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 2/6/2017 9:40 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 9.4

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 9:35 PM

Notes:

Author:

Downs Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.5

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: 4/7/2016 7:03 PM

Notes:

Author:

kingtravisa

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 1:21 AM

Notes: Either gather 1.75 gallons of water, run it through the brita, or buy it. Tap water should be ok, but if you use tap, let it sit out over night so that it off-gasses the chlorine.

Also have on hand:
-1 cup cold water
-1 cup Hot water (boil before heating the strike water - the mash water)
-2 big bags of ice.
-Starsan or Iodophor sanitiser, properly diluted as per instructions.

Add some sanitizer to a small bucket as well as your fermentation vessel/jug.

Take your smack pack of yeast out of the fridge and, following the instructions, smack it good and hard. Put it aside to do it's thing while you brew.

Mash water needed: .75 gallons
Sparge/wash water needed: 1.5 gallons

Bring the .75 gallons up to 165 degrees.
Mash in (add the grains) and mix REALLY well.
Check temp and adjust with hot or cold water as required. A half a cup of either will be good to raise the temp a couple degrees, so add at like .5 cup at a time, mix, and check temp. You really just want to be within +/- 2 degrees of the prescribed temp, don't worry.

Let that sit for 1 hour. Check temps every so often and turn the burner on as required to keep the mash at temp. Be sure to stir when heating to make sure you don't char any of the grains.

While it is mashing, at around the 40 minute mark, start to heat up the additional 1 gallons of "sparge" water to like 190 or so.

Place your strainer on the other pot and slowly pour the mash into it to collect the grains. Do this twice or three times, pouring the wort over the grains. Here you are trying to limit the amount of grain material that is in the wort. You want it to be relatively free of "stuff".

Don't forget to grab a couple ounces, add some whiskey, and have yourself a hot scotchy!

Alternatively, you could research "BIAB" or Boil in a Bag. This will help tremendously with controlling your grains. Seriously, check it out.

Slowwwwly pour your sparge water over the grains in the strainer to collect your final volume. You should collect about 1.5 gallons of wort.

Boil that biatch. Don't use a lid. BE CAREFUL of boil over, at least at first, make sure you watch it for the rising bubbles. When you see it, just take the pot off that burner and stir a bit. Reduce the heat slightly, then put the pot back on the burner. Once you get a nice steady boil without rising bubbles, you are good to go and you can start your 60 minute timer.

Add the hops as indicated.
Bear in mind: 30 minutes indicates 30 minutes REMAINING in the boil. Same goes for 5 minutes or zero minutes. This one's easy because it's all at either 30 or 0. I just want to be clear that 0 means at the end, as you are turning off the burner, add the hops and give them a stir.

After the boil, fill the sink with cold water, place the pot in the cold water, and add the ice. Try not to get any of the ice or water in the wort as it cools.

EVERYTHING FROM THIS POINT ON MUST BE SANITIZED.

Using your sanitized thermometer, check the temperature of the wort until it drops to around 70 F.

Add the wort to the sanitized jug, top up with cold bottled water if required, and shake like the devil himself. Careful not to spill, and be sure that your hand is sanitized. Don't exceed the 1 gallon mark.

Cut the top off of the yeast pack, pitch the yeast, and add the stopper and properly prepared blow off tube.

Place in a cool area for your two week fermentation then bottle as usual. I would suggest adding 1.5 tablespoons of granulated sugar to like half a cup of water, bring to a boil for like 5 minutes to make sure it's fully mixed. Let it cool for a bit, then add to the sanitized pot you'll be using for bottling as you are racking your beer from the fermenter into the pot.
Bottle as usual.

Notes:
If you need to substitute the yeast. You can use Safale S-04. But try to get the Scottish Ale Yeast, it gives a great malt character to the beer.

If you need to, you can substitute the grains for similar ones. The brew shops should be able to help you with proper substitutions.

When you drink a beer, try to wash the bottle right after. Better yet, pour the beer into a nice glass, and wash the bottle immediately. This will make storage easier and will help ensure no nasty things grow and potentially ruin your beer in the bottles.

Have fun and remember the homebrew slogan:
RDWHAHB
Relax, Don't worry, Have a Home Brew.

Author:

raiderrob

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 11/27/2015 7:46 PM

Notes: First running 6.83 gallons@ 1.050

Author:

GregSki

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 8/25/2015 5:44 PM

Notes: 5.5% alcohol.
Slogan: "Go at throttle-up"

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2015 12:27 PM

Notes:

Author:

Relaxer

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 11

Efficiency: 95

Mash Thickness: 4

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: 4/2/2015 3:58 PM

Notes: Posral jsem chmeleni!nevim kolik ceho bylo,vypada to opet na horcinu jak svina:-/
Predek 16°
Po vyslazovani 13° ala cca 42l
Po zredeni vodou 11° ala 48l
Celkem 28l 13ky - kvaseno pilsener
XX l - kvaseno ALE
po 2 mesicich lezeni myslim dobre pitelne