Homebrew Beer Recipes | Page 58 | Browse 310,000+ at Brewer's Friend

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 12/10/2016 4:20 PM

Notes: Brew as a normal blonde
Pitched 2 packets of Safale S-05
Add 3lbs. of pasteurized raspberries in a dry hop bag for 7 days, then cold crash

This is a very quafable beer. Raspberry flavor is not overpowering and it is still a relatively dry beer

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:44 PM

Notes: 2.5 Teaspoon Pectin Enzyme @ 0 minutes
2 Tablet Campden Tablet @ 0 minutes
2.5 Teaspoon Acid Blend @ 0 minutes
5 Gallon New England Apple Cider @ 0 minutes

Aerate 4.5 gallons of cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours.
Pitch Cote des Blancs yeast.
Rack after 7 days. Add half gallon of cider.
Add 6 oz. Apple wine extract at bottling.
Prime with 4 oz. corn sugar.

Author:

Izzie1701

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 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: 12/12/2016 12:29 AM

Notes: -Kettle soured with Lacto for 24 hours till Ph dropped to 3.24.
-Limes and Oak soaked in tequila for 2 weeks prior to adding to keg.

Author:

amccue90

Boil Size: 5.97 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2022 5:34 PM

Notes: https://www.northernbrewer.com/collections/beer-recipe-kits/products/irish-blonde-all-grain-kit

Additional information
SKU: 0224, 0223
Beer Color: Light
Original Gravity: 1.059
Total Time to Make: 6 weeks
Regional Style: British
Alcohol Content: Medium
Yield: 5 Gallons
Beer Style: Blonde Ale,Irish and Scottish Ales
Fermentation Type: Ale

90 degrees and very humid on day of cook (June 16, 2018)

Author:

mjsanders21

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 6:44 PM

Notes: Day 0: Vitality starter 1,000 ml with 1 pack of WLP830 for 4 hours. Pitch @ 65*F
Day 5: Dry hop
Day 10: Pour 170*F gelatine+water into keg, then transfer beer. Set to 25 PSI
Day 11: Depressurize down to 8 PSI
Day 18: Sacrifice first pint, then enjoy

Author:

brewmer

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 8:36 PM

Notes: candi sugar in boil for 90 mins

Author:

Cain Piper

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 1:35 AM

Notes:

Author:

kcpup

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/3/2012 5:16 AM

Notes: This recipe is from Sam Calagione's book Extreme Brewing. It's called Wildflower Wheat.

The original recipe used Vanguard hops. I used a suggested alternative I had on hand at the house - Hersbrucker.

IBU's were 15 in original recipe. I used a tiny bit more because the hops, while frozen, are well over a year old.

Passed Pawn took IBUs up to about 23 in his, and used Cascade. He got good reviews on his adapted version. For my first try at this recipe, I decided to stay in the original IBU range and adapt later.

I had some Pacman recently rinsed, so I used that yeast. Passed Pawn used S-04. Sam recommended WLP320 or Wy 1010.

I use 100% RO water and build my water from there.

I use BrewVint yeast fuel as a yeast nutrient additive - it was not in the recipe.

My personal mash regimen is a first step for 15 minutes at 131, then up to sacc temp - in this case, 154. I didn't add that to recipe because most don't use a 2 step. Passed Pawn uses single infusion and has had fine success with that.

Author:

Fedebrin

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 9/16/2016 2:56 AM

Notes:

Author:

VT_jlee

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2016 5:49 PM

Notes: Strike Water Needed 6.69 Gallons
Dunk Sparge Water 1.00
Strike Water Temp 165 Fahrenheit
Total Mash Volume 7.91 Gallons
PreBoil Wort 7.00 Gallons
PostBoil Wort 5.50 Gallons
Into Fermenter 5.50 Gallons

Use a 3mL hopshot

Add 40oz of frozen cranberries to mash. Heat strike water to 164F, mash at 150F

Add 0.75lb corn sugar to compensate for undershooting gravity target

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 5:52 PM

Notes: Mash in with 4.75 gal. at 164 for rest at 149 - 60 min.
Infuse 4.8 gal. at 193 for rest at 168 - 15 min.

Lauter and collect 7.5 gal.
Pre-boil OG 1.054

Boil for 90 min.
Add sugar at 60 min.

Cool wort to 62 and pitch yeast.
Allow fermentation temp to rise to 78.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.39683

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: 3/19/2017 6:50 PM

Notes:

Author:

Porter's Pub

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 3:18 PM

Notes: Water report WLFVTGN

This beer is DELICIOUS! I will be making this again! Lots of great comments from friends.
It's not excessively bitter, and the large dry hop and grapefruit zest really brought out the Citra fruity aroma. I made no attempt to prevent the cloudiness of the beer, so it's cloudy, but that's what I like.
I was inspired by Cigar City's Guayaberas to make an IPA that was not excessively bitter, but was very juicy and delicious, with large grapefruit notes.

Brewing notes:
There are very little hops used in the boil. Only 1 oz at 60 mins. 2 ounces went into the kettle at a 180º whirlpool, which I stirred for 15 minutes. I used a large amount of hops, -5oz-, to dry hop, along with the zest of two grapefruits. The dry hop and zest were added in sanitized bags, with a sanitized spoon to make them sink.
I used distilled water built up to the specifications listed in my water chemistry profile
I'd even like to try the recipe again and adjust the hop schedule. I didn't think it was excessively bitter, but I'd like to try skipping the 60 minute boil and adding a 10 minute hop addition. I'll try it when I'm not as burned out on NE IPA's.

Author:

EspFark

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 3/11/2014 2:46 PM

Notes: Vannjustering etter tabell.

Gjærnæring
Protafloc
Oksygen

Author:

davidjw50

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/16/2018 2:15 PM

Notes: Use Low-Colour Maris Otter Malt
The last 2 dry hop additions are keg additions.

Author:

Christopher Kuhns

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

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: 2/18/2017 2:20 AM

Notes:

Author:

CapnJ

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 1/31/2015 12:28 AM

Notes:

Author:

elcapitanbrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/1/2012 8:45 PM

Notes: Boil chips first, soak in bourbon (Maker's) for a day or two, then add after primary has completed.

Author:

PublicEnemy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 5/22/2014 3:01 PM

Notes: Add 1 ml lactic acid (88%) or use acidified malt if needed to drop ph after mash settles in.

Makes good lawn mower beer. Corn goes through funky time when aging in fridge. There will be a malt vinegar smell for 2 days, then just a malt vinegar taste for 2 days, then the taste and odors clean up nicely. Serve at 40 degees and drink out of bottle.

Highest OG I ever got is 48 using a 75 minute mash. Adding a pound of sugar (which is within style for cream ale) might do the trick to raise the O.G. 7 to 9 degrees.

2nd Place. BockBeer fest 2014. Liberty Home German American association. Hamilton, Ohio.

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:17 PM

Notes: For the strawberry addition, I use strawberries that I pick fresh. I keep them frozen until I'm ready to add them.

When it's time for the addition, I remove them from freezer, cut off the tops and place them in a sanitized bucket. I then rack my crash-cooled beer to the bucket, place in refrigerator and wait a week or so.

I then rack straight to the keg and enjoy!