Homebrew Beer Recipes | Page 443 | Browse 315,000+ at Brewer's Friend

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

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: 8lbs

Creation Date: 12/5/2012 7:10 PM

Notes:

Author:

Badgermilk27

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 5:20 PM

Notes:

Author:

Cookie Cheong

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 10:16 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 4/18/2016 4:03 AM

Notes:

Author:

TampaTony

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2013 12:20 PM

Notes:

Author:

srtread@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

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: 3/27/2019 4:32 AM

Notes: Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing.

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV

MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice

HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop

YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase

DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."

Author:

IK

Boil Size: 7.75 Gallons

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 4/6/2015 4:25 AM

Notes:

Author:

octopussy

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 3:13 PM

Notes: sour wort
farmhouse yeast primary brett second and split batch
apricot in secondary oak in brandy
raspberry in secondary oak in sherry

Author:

Dean Strickland

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

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: 11/13/2017 2:24 AM

Notes: Oat malt and crystal is a blend to mimic golden naked oats.

Dry hop after day two of fermentation.

With 10 gallons distilled water:
2 grams chalk (.53 tsp)
1 gram baking soda (.23 tsp)
6 grams gypsum (1.5 tsp)
4 grams calcium chloride (1.18 tsp)
5 grams Epsom salt (1.11 tsp)

Add 29.36 ml (~5.9 tsp)

Ferment at 68 for 3 days then ramp up to 72

Author:

Wagsbags83

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 7:35 PM

Notes:

Author:

bradyt88

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2019 2:50 PM

Notes: Fermentation:
Start fermentation at 72 degrees

Gravity Notes:
1.066 Starting OG

Author:

Brewstore

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.5

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: 6/26/2017 2:56 PM

Notes:

Author:

Shølbryggeriet

Boil Size: 51.7 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Mangrove Jacks Carbonation drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 2/5/2017 8:40 PM

Notes: 3 packs of yeast in 3l starter.

Fermentation: 4 days on 19 degrees Celsius, 10 days on 22 degrees Celsius.

Author:

HighVoltageMan!

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 85

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 2:37 PM

Notes: no bittering hops, bitterness will be picked up in whirlpool.

1st 2019 Duluth Brew Ha Ha

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2016 9:38 AM

Notes: Smoke 450g of the Munich with Alder wood.

Author:

Mall

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 12:24 AM

Notes: OG 1.059

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 82

Mash Thickness: 7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 9:22 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 05/29/15
Gravity End of Sparge • 1.052
Gravity End of Boil (OG) • 1.074
Gravity (FG) • 1.022
Date: Pitch Yeast • 05/30/15
Date: Keg Day • 06.16.15
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

FatsSchindee

Boil Size: 4.1 Gallons

Boil Time: 10

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 5/12/2017 3:28 AM

Notes: Add DME to water (RO) as it heats to boil. Boil for 10 min only to sanitize, add whirlfloc at boil, then add salt and coriander at 5 min before flameout. Pre-acidify wort down to ~4.5 pH by adding 4 ml 88% lactic acid, then chill to about 100° F and then add Goodbelly shot. Cover/seal kettle and hold for ~24-48 hrs. Bring to a boil to kill lacto (add any hops here if you want a few IBUs). Chill to ferm temp and pitch yeast.

To experiment with flavor additions, post fermentation - split into five 3 qt amounts, each in a one gallon glass jug. Keep one as the base Gose, but add flavor (fruit/veg/herb/etc) to other four...

Won First Place in 2017 Limbo Competition, Lawnmower Beer category!

Author:

Tormodbrygg

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 4/2/2016 10:53 AM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 4/9/2014 2:33 AM

Notes: Source: http://www.jaysbrewing.com/2012/11/14/newcastle-brown-ale-clone/

An empty container of LME weighs 1.34 oz.

Started fermenting a few hours after pitching. Rehydration must've been spot on. Glass carboy is in the corner of the living room with two wet t-shirts covering it.

Bottling day: 04/29. 1.5 oz of corn sugar with 1 cup boiling water. Makes 1.7 volumes.

Last bottle: 07/22. Taste test with Newcastle.

Appearance: Commercial is much clearer and much lighter. To be expected. My head is larger at first but dissipates quickly. Looks like similar levels of carbonation based on bubbles. Mine is an opaque brown, almost black. Newcastle is a nice copper red. Newcastle wins out here.

Aroma: Mine is nutty and caramelly, but only slightly so. Probably smelled stronger with fresher bottles. Medium notes of bread. Newcastle aroma is much harder to detect. Slightly nutty not much else.

Taste: Mine is rather carbonated upon entry. Newcastle's is immediately smoother. Not necessarily a better thing. Mine has caramel and roasted attributes. Newcastle's finish is more "boozy", mine is slightly more bitter, less boozy.

Mouthfeel: Mine has a fuller body, Newcastle is thin by comparison. Hard to find any other differences. Both dont leave a terribly strong after taste. Both are pleasant.

Overall: Maybe biased, but I prefer mine. The fuller body lends itself to a fuller, more robust taste. If I made it again, maybe I'll try upping the chocolate and/or black malt in order to bring out more flavours.