Homebrew Beer Recipes | Page 97 | Browse 320,000+ at Brewer's Friend

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: 3 Gallons

Boil Time: 45

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2015 3:48 PM

Notes:

Author:

mikehayz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5 oz

Creation Date: 2/21/2017 5:05 AM

Notes: -Two stage dry hop. Equal amount and type of hops in each. First @ ~75% ferm complete, second @ 100% ferm complete. Second dry hop for 7 days.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 5:29 PM

Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.

Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months

Author:

meryvn

Boil Size: 29.12 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 162.98

Creation Date: 3/26/2016 5:23 PM

Notes:

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:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 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: 5/22/2015 10:09 AM

Notes:

Author:

BeerBaron

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2013 1:06 AM

Notes:

Author:

Abronia Brews

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 6.1 oz

Creation Date: 12/5/2016 7:37 PM

Notes: Dark beer since it has been years. Vanilla pod husks (like 15-20 of em), Maple Syrup, and Raw Cacao all added in whirlpool.

Fuggle in the mash + whirpool'ed Nuggets, no boiling because alpha acids are a fucking snooze-fest.

Author:

Francis_tf

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.07 psi

Creation Date: 11/21/2022 7:17 PM

Notes:

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 12:51 PM

Notes: Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.

Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.

Author:

TravisSimison

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.75

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: 10/23/2016 3:47 PM

Notes:

Author:

Ninja Bunny

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.377

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 12:09 AM

Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast

Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.

Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.

Author:

ZomBeerLand

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

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: 3/2/2017 1:05 PM

Notes:

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:

stelem@alice.it

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:35 PM

Notes:

Author:

Cyx

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.254

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2018 4:29 AM

Notes: Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling).
Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
Add 30g Styrian Goldings hops.
At the end of the 60 minutes, turn off the heat.
Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve.
Use chiller to bring down temp. to 22°C.
Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres.
Stir vigorously to aerate.
Add yeast and ferment as close as possible to 20°C
On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.

Author:

ElkinsBrew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 5/29/2012 2:42 AM

Notes: -Grate orange zest and measure out 2 oz.
-Pre-boil spices to check. Consider adding chamomile and/or juniper as ingredients.

Boil gently for 90 minutes.

Author:

Chainsaw Mechanic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 3/27/2015 10:55 PM

Notes:

Author:

Zerosopp

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 3

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: 4/8/2019 8:57 AM

Notes: