Homebrew Beer Recipes | Page 97 | Browse 315,000+ at Brewer's Friend

Author:

bright.haze

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 11/1/2017 10:49 AM

Notes:

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 9:59 PM

Notes: Add Grapefruit juice at 2:1 ratio (beer:juice)

Author:

BoneDaddyHomeBrew

Boil Size: 7 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: 8/19/2012 7:30 PM

Notes: Spread 60 oz canned pumpkin on a cookie sheet and bake for 20-30 minutes @350*
Mash in @158* for 60min
Add 60 oz canned pumpkin @60min
Fly sparge @ 168*

Boil wort for 60min
Add 1oz Magnum hops @60min
Add 1oz Magnum hops @15min
Add 1 cp brown sugar @15min
Add 1 tsp Irish Moss @15min end of boil.

Spice schedule:
Add 1 oz Ginger Root @12min
Add 1/2 tsp Cloves, Crushed @5min
Add 1/2 tsp Nutmeg @5min
Add 1 tsp Allspice @5min
Add 1 tsp Cinnamon @5min
Add 2 tbsp Vanilla @5min

Primary for about 2wks
Secondary for 1-2wks

Force carb @20psi if kegging
4oz of corn sugar for bottle conditioning

Author:

amlsfu8

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 1/9/2023 8:31 PM

Notes:

Author:

Mdseek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 69

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: 4/11/2015 11:53 PM

Notes:

Author:

Bentoner

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

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: 9/16/2014 4:41 PM

Notes:

Author:

kokkoeireann

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 9:01 PM

Notes: From Ottó Kelemens Rusty Rex pad, with a sligthly less water to start with. Actually by accident, but also was meant to. Thus finished at a little higher OG and therefore higher ABV
OG: 1.054
FG: 1.013
ABV(exact): 5.52v%
Brewing day (with a slight headache): 1st Jan 2017;
Bottling day: 20th Jan 2017;
carbonated with 5g/14,75l =73g white sugar for 2 weeks at 23-24°C;

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:

Raska23

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.111

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/22/2013 6:33 AM

Notes: 1 Gallon two step yeast starter, 1 minute O2, Dextrose added as simple sugar at high krausen,

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 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: 6/12/2015 3:00 AM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2013 3:12 PM

Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.

I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).

Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.

Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.

Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2

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: 8/19/2017 8:06 PM

Notes: It's brown, it's named after a large North American ungulate, and its name suggests oral incontinence. Ah, we market product with our minds, but we drink beer with our mouths! Which is why this American brown ale is your new favorite session beer. Dense layers of malt, caramel, baking chocolate, and a hint of light-roast coffee give way to reveal a hop character you'll be surprised to find if you're used to drinking English brown ale. The finish is complex but balanced, and the gravity is not so high as to keep you from having another.

Author:

bigo545

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 0.75 oz

Creation Date: 5/30/2013 12:28 AM

Notes: Primary 1 week, secondary 1 week,bottle condition 2 weeks
Very easy to make beer. Malty with a balanced bitterness.

Author:

jkinnairdgt

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

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: 12/3/2017 2:58 PM

Notes:

Author:

ALAN APARECIDO ROQUE

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 6:07 PM

Notes: 15 LITROS MOSTURA
20 LITROS LAVAGEM - 76ºC

1 tablete de whirlfloc (15 mins)

* OBS: FAZER BOA RECIRCULAÇÃO E UMA BOA LAVAGEM PARA LIMPAR BEM A CERVEJA.

* FERMENTAÇÃO - 02 SAQUINHO S-23
12ºC POR VOLTA DE 8 dias e mais 16ºC por 3 dias - PARA REDUZIR
DIACETIL -

* MATURAÇÃO: 0ºC - 15 DIAS

Author:

cha99jab

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

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: 1/10/2019 5:24 PM

Notes: Industrial Arts Wrench Recipe
Grist Bill, by weight:

52% Pilsner malt
22% Malted wheat
12% Flaked oats
6% Dextrose
4% Munich malt
4% Unmalted wheat
Hops

15 IBU of high alpha hop @ beginning of boil
.4 oz/gal of Citra pellet at end of boil/wp
.33 oz/gal of Cascade flowers at end of boil/wp
.2 oz/gal Mosaic pellet at end of boil/wp
.53 oz/gal Citra pellet dry hop 1 @ 50% apparent attenuation
.67 oz/gal Mosaic pellet dry hop 2 @ end of fermentation
.1 oz/gal Citra pellet dry hop 2 @ end of fermentation
Yeast

Pitch healthy, highly viable, expressive, low-flocculating english ale yeast strain (there are several that can work for this style of beer)

Author:

2CrazyDogs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.4

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: 7/7/2017 2:52 PM

Notes:

Author:

MadButcher

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 10

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2017 8:44 AM

Notes:

Author:

RichieBier

Boil Size: 54 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 8:20 PM

Notes:

Author:

Cavebrewer

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.046

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2014 10:06 PM

Notes: OG: 1.046
FG: 1.016
ABV: 3.94%

Conversions:

576 ounces of cider = 4.5 gallons

72 ounces of concentrate = 6 12-ounce cans

Instructions:

1. Thaw the 6 cans of apple juice concentrate and pour into sanitized fermenter.

2. Pour in the 4.5 gallons of cider. *Unpasteurized and without preservatives is preferred, but if unavailable, yeast nutrient can be added to overcome the preservatives.*

3. Add yeast.

4. Let ferment until bubbling stops (approx. 2-3 weeks).

5. Fill a secondary bottling bucket with 6 MORE cans of thawed apple juice concentrate. This will act as your priming sugar, as well as extra flavoring. (I only added 5 cans to my batch because of a shopping error)

6. Rack fermented cider into bottling bucket, leaving the majority of sediment behind. Let sit overnight at room temperature.

7. Bottle. After several days, test a bottle to check carbonation levels. Refrigerate when ready.

As with all my recipes, I welcome comments, suggestions, and questions.