Homebrew Beer Recipes | Page 93 | Browse 310,000+ at Brewer's Friend

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 7/8/2013 2:35 AM

Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...

Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo

Author:

inkyoung park

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

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: 10/2/2018 11:40 AM

Notes:

Author:

Aley Ale

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 2:57 AM

Notes:

Author:

peterj

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.25 oz

Creation Date: 3/7/2012 11:15 PM

Notes: Primary 1 week in mid to high 60's
Secondary 2 weeks @~70F
Carbed to 3.3 and bottle conditioned 3-4 weeks

Very pale straw color. Nose has wonderful Belgian esters and phenols with a hint of malt. Taste is very good with slightly subdued esters and earthy phenols. Ferment at higher temperature if more fruity esters are desired. Carbonation is high and pretty much perfect. Overall a delicious, easy drinking beer.

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.07

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:

W&C

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 2:44 PM

Notes:

Author:

fourstecker

Boil Size: 6 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: 4/15/2012 5:15 PM

Notes: Sparge: Collect 27 qt

Spices:

Grind Cinnamon and (Nutmeg leaving out this round)
Cut Vanilla Bean into halves

Notes on WLP005 Yeast:

Bottom fermenting ale yeast. White Labs recommends keeping in primary until fermentation is complete. Known as "ringwood". Esters and Fusel Alcohol noticeable. Best at 68 F. Over will increase ester and fusel alcohol notes. 7-10 fermentation. Serve-able within 2 weeks.

http://www.whitelabs.com/beer/audio/wlp005.mp3

Ideas for V4
- Longer Mash , 90 min. Temp swing will spend more time in lower 150's, upper 140's. More fermentable sugars = dryer finish. Full bodied porter with dry (non-sticky) finish would be tasty)

Changes from V3 to V3.1 (Gordon Strong suggestions)
- Crystal 60 up to 1 lb
- Brown down to .5 lb
- Infusion Mash at 151
- Ferment at 62, move it to 68 to finish, will make for a very clean profile

Changes from V2:
- Slightly expanded grain bill. Attempting to reduce some of the roasted-coffee qualities.
- Different hop profile to lower IBU's, balance porter more in favor of malt.
- Change over to Vanilla Extract for better vanilla flavor control
- Changing Cinnamon/Vanilla addition to Primary to increase presence

Changes from V1:
- Focused grain bill
- Removal of Roasted Barley in favor of Flaked Oats for less dryness, more silkiness
- Addition of Carapils for body
- Focused Hop bill - change to Northern Brewer for cleaner bittering
- Original Yeast blend was a limited offering. Change to British Ale Yeast WLP005

Author:

Mogad

Boil Size: 6 Litres

Boil Time: 160

Boil Gravity: 1.237

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2018 12:07 PM

Notes: Smoked malt is actually smoked wheat.

Mash grains & sparge in a 6L pressure cooker. Add LME and brown sugar (the best aromatic brown sugar you can find). Add 0.25tsp sodium hydroxide powder and boil the wort down until you can begin pressure cooking. Boil under max pressure for 1-2 hours, then relieve pressure and add 0.25tsp citric acid. This will neutralize the hydroxide and will turn it into sodium citrate, which is a mild club soda flavor.
Add hops. Boil hops in maximum possible volume. Shoot for 50-60 IBU.

Filter wort through nylon bag to minimize hop debris.

Pitch large starter of US-05 and US-04 in equal amounts, start with open fermentation in a cold environment. Aerate periodically first 48 hours, rouse periodically for 10 days.
This will foam up your entire house.
Finish with WLP099 high gravity yeast.
Rack to secondary after 3-4 weeks fermentation for 1 week, then bottle condition.

Actual batch:
OG 1137
FG ??

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 11/8/2019 12:12 AM

Notes: EBIAB 5.25 Gal Batch
6% ABV - 40 IBU

8 Gal 156f strike h20
Add salts
Mash 158-160
5.4 mash PH
15min boil addition of hops
10min boil addition whirlfloc and yeast nutrients
FLAMEOUT
Whirlpool addition @ 160f for 15min
Chill wort to 70F, transfer and aerate with oxy wand for 1min
Pitch 1-2 pack US-05 directly into fermenter
Ferment aprx 7-10 days at 65f
Dry Hop on day 2-3 for 7 days max
Add 2oz Citra for aroma in keg on pkg day.
Carb to 2.5-2.75 volumes CO2

Author:

Boil Size: 1.625 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 6/26/2016 10:13 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 4/21/2013 5:48 PM

Notes: 1st Place Grain To Glass Belgian
BOS Grain to Glass Competition
3rd Place HARZARD FEST

Author:

Ben's beers

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 2:33 PM

Notes: Of all the lagers I've made, this is the closest to commercial pilsners and is very similar to Peroni, Budweiser, Corona etc. It benefited from spending a few weeks in an outdoor shed in winter - a few freezing nights helped make it very bright and clear.

To make the lager dry and crisp, the recipe uses quick-cook rice and quick-cook polenta (the nearest things I could find in the drop-down menu were "flaked rice" and "grits", but I didn't use these). Because these adjuncts are "quick cook", they don't need a cereal mash - they just need to be cooked to make them mushy and expose the starch.

First prepare your water (profile light colored and malty). Then take a few litres out of it to boil the rice and polenta as per intructions on the packet. Let the pan of mushy rice + polenta fall to strike temp and simply tip it into the tun with the mash water at same strike temperature. Easy.

I did a full-volume mash for convenience and to save time. Efficiency will be a bit higher if you sparge.

Author:

KillerBrew

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

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: 4/25/2015 12:35 AM

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:

FatsSchindee

Boil Size: 3.7 Gallons

Boil Time: 120

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/12/2018 10:50 PM

Notes: Would be category 31, alternative fermentables beer - subcategory 31A, alternative grain beer... but listing it here as a English Barleywine to get the numbers in a similar ballpark (English Barleywine, or even Wheatwine - with oats instead of wheat, would be base style).

Bake half or all of flaked oats in oven if want to add a toasted oat flavor (just keep an eye on them - can burn easily).

I BIAB, so I’m not worried about a stuck sparge, but I’d add rice hulls if you are, with this much oats. The Beta-Glucanase rest helps reduce this as well.

Can use hops of your choice, but I’m aiming for British varieties... First Gold, Target, or Fuggles would also work.

Lots of options for yeast - want good attenuation and some fruity esters, so Kölsch or an attenuative English Ale yeast such as WLP007, Wyeast 1028 London Ale, 1098 British Ale, 1318 London Ale III, 1335 British Ale II, 1450 Denny’s Favorite 50, 1728 Scottish Ale, or other dry yeast equivalent. Grists with high percentages of oats have been shown to produce more diacetyl than barley, so slowly raise (2°/day) fermentation temp after 3-4 days active fermentation, to around 68-70 for a diacetyl rest.

Age on oak if desired. Cold crash and gelatin fine before packaging.

Author:

Neil Crane

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2011 10:38 AM

Notes: Ever since I tried the biscuity holiday flavors of Southern Tier Pumking a couple months ago, I've been considering doing my own take on a holiday spiced ale. However, I wanted mine to be served closer to Christmas time. That's how I got the idea for this Gingerbread Porter. Finally, with the help of a few good friends we made this specialty holiday porter last night while eating home-made pizzas and listening to Irish drinking songs. All in all, a pretty decent Wednesday night.

Gingerbread Porter:

Mash temperature: .5 Gallons @ 158 Fahrenheit / 45 minutes (.5 lbs patent and .5 lbs crystal malt)
Sparge temperature: .5 Gallons @ 170 Fahrenheit

Boil Volume: 3 Gallons for 1 hour (add wort to 2 gallons of water. Bring to a boil. Add 6.6 Dark LME, Malto-dextrin, Lactose, Molasses, Brown Sugar, and 1 oz of Kent Golding.)

15 minutes left of boil add 1 oz Hallertau

Add Ginger, Clove, and Cinnamon at flame out.
Add 2 Gallons of Water - bringing total Volume up to 5 Gallons

Cool to 69 Fahrenheit and Pitch Yeast (S 04)

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: 4.83 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 10:09 AM

Notes: Continuously hopped, Dogfish Head style.
Vienna malt between 5 and 6. Overall color is red amber

Author:

bright.haze

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.045

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 10:39 AM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 5

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: 9/25/2018 3:04 PM

Notes: Socker sista 10 i koket