Homebrew Beer Recipes | Page 300 | Browse 310,000+ at Brewer's Friend

Author:

Alex C.

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: Honey

Priming Amount: 8.5 oz

Creation Date: 12/30/2016 11:28 PM

Notes: Honey Blood Orange Imperial Wit: Witbier for citrus season!

Aged on full citrus for 10 days after primary, priming sugar will be a citrus oleo saccharum. Using low alpha and high alpha hops that both have good floral elements (saaz contributing darker earthy florals, pekko giving brighter minty florals).

Author:

Kenneth Hjelm

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 12:02 PM

Notes: 3.5 litres of water per kg malt
Mash volume 5.5kg x 3.5 = 19.5 L
Sparge the rest of the 10.5 L

Protaflock at 15 min
Pitch Clarity Ferm / Clarex Brewex with the yeast

Czech Bohemian Glutenfree Pilsner

Author:

cearum

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: Bottle

Priming Amount: 4.5 Volumes

Creation Date: 4/11/2012 1:23 AM

Notes: Lower Protein rest should result in lower head retention. This is planned as it will be highly carbed and may have problems pouring with high head retention.

Higher mash temps to give it a bigger body to balance out the acidity of the blueberries. You can alter the temps to fit the blueberries you can get.

The higher carbonation gave it an almost champagne-like feeling. Very spritzy and delicious.

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 74

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Table sugar

Priming Amount: 7,5 gr/L

Creation Date: 2/25/2016 1:01 PM

Notes:

Author:

phillipsrx@hotmail.com

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2012 5:09 AM

Notes: Pumpkin 5 lb (shallow baking pan with little water @325 x 1hr or @300 x 2hr)
either steep with grains @ 150-155 degrees for 1 hr & sparge
* or add to boil for more flavor & body

If adding pumpkin to boil, steep grains for only 30 min @ 150-155.

Spring water 3.5 gal initial boil. Sanitize fermenter/carboy with Saniclean. Save sanitizer for hydrometer, spatula, & air lock.
Steep grains for 30 min at 155-160F (158).
Add bittering hops (not in bag), bring to boil, & boil for 30 min.
After 30 min boil, add pumpkin (not in bag), flavoring hops (not in bag), & boil 30 min.
With 10 min left in boil, add irish moss & yeast nutrient (if using).
With 5 min left, add spices & strainer (to sanitize).
End of boil add vanilla.
Cool wort with ice (3 10lb bags) in garden tub stirring ice 1 way & wort counter. Add frozen spring water (1 gal in 2 small amounts from 2 plastic containers that were sanitized prior to water being added). After cooling to 60F, aerate well then pour into fermenter through sanitized strainer & QS to 5 gal with refrigerated / room temp spring water dropping temp to 65F.
Check OG with SANITIZED hydrometer & pitch yeast. Dry yeast should be suspended in 100ml of water @ ~85F for 15 min.
Leave in garden tub with water in closet at 66F (or minimal recommended fermentation temp), after 48 hr active fermentation with temp @ 66F, slowly let temp increase to 72F max (or max 3 degrees less than recommended fermentation temp). After 10-14 days, transfer to 2nd fermenter or keg. Have blow out tube ready @36 hr. Total fermentation/lager time 4 weeks.

Author:

bdr0679

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 68

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 2:00 AM

Notes: Add honey 3 days into primary fermentation

Author:

James9571

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

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: 2/16/2016 1:00 AM

Notes:

Author:

kahunna

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: corn sugar

Priming Amount: 6oz

Creation Date: 4/25/2012 3:23 PM

Notes: heat french oak up to a boil for 10 min add to secondary for 10 days

Author:

stigits

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

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: 1/10/2017 9:24 AM

Notes: https://youtu.be/SCd3GYdy7lc

oppskrift:
SG - 1,053
FG - 1,003
= ABV 6.56%

2.50 kg / 5.51 lbs Pilsner (2 Row) (3.9 EBC) 65.3 %

0.50 kg / 1.1 lbs Munich Malt - 10L (19.7 EBC) 13.1 %

0.13 kg / 0.28 lbs Aromatic Malt (51.2 EBC) 3.3 %

0.13 kg / 0.28 lbs Biscuit Malt (45.3 EBC) 3.3 %

0.58 kg / 1.27 lbs Candi Sugar, Clear (1.0 EBC) 15.1 %

Author:

Dawg

Boil Size: 17 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2018 7:43 AM

Notes: Used Indian Coriander - Slightly roasted in a skillet to enhance flavor.
14 gallons split into two fermenters, approx 6-6.5 gallons each. Bottle conditioned all of it.

10/20/2018 1st place out of 28 entries at Dixie Cup XXXV, in Houston Texas. Named "Winford's Legacy".

Author:

SchuBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 60

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: 11/11/2015 10:09 PM

Notes: cold steep all the dark grain for 24 hours..finely crushed with 1 qt of water for every 1lb of grain. Add the extract at flameout.

3 packs of us-05 rehydrated

MoM 2016 RIS OFF Winner - Vanilla version

KCBM 2nd place Raiders of the Lost Pantry entry - Chocolate Coffee version

Author:

JunoMalone

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 2:06 AM

Notes:

Author:

David Wickman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2018 12:40 AM

Notes: Corn sugar added to simulate pumpkin pie sugar and starting gravity.

Used 3 Costco Pumpkin Pies.

Author:

tenor8

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66.2 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 7/11/2019 2:59 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 1/28/2015 2:53 AM

Notes: Raspberry Puree added at the end of primary fermentation, mix puree with a little yeast starter and use it to krausen primary fermentation.

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Keg

Priming Amount: @ 15 psi

Creation Date: 5/4/2015 7:55 PM

Notes: This is copied from Home Brewer's Association recipe of the week. They recommend Whole Flower Kent Goldings and no fining at end of boil.

Their stats:
OG: 1.068
FG: 1.018
ABV: 6.5%
IBU: 26.9
SRM: 18.8

Author:

Fjord & Fjell Nano Brewery

Boil Size: 35.1 Litres

Boil Time: 70

Boil Gravity: 9.6

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: 150 g

Creation Date: 2/7/2016 1:24 PM

Notes: Starter: 1.5l at 9P (150 g DME) / stirplate 1 day

Author:

hausofstrauss

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2012 6:08 PM

Notes: Sourced from Great Fermentations
Briess Pilsen Light DME
Light Munich
Briess Carapils
Muntons Crystal 60L

Author:

Hungu

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.106

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2017 10:39 AM

Notes: 90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 78F through 7 days. At 1.014 rack off primary yeast to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.013 is reached. Dump yeast a second time, lower temp to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Golden Candi Syrup and re-pitch 500ml Westvleteren strain stir-plate. Bottle re-ferment for 14 days at 76F. Cellar for 12 months.