Homebrew Beer Recipes | Page 1264 | Browse 315,000+ at Brewer's Friend

Author:

donh1190@gmail.com

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2014 7:21 AM

Notes: Hop head Dream! Came up with this bad boy on a whim with what I had in the ingredient inventory.

Notes:
-Recirculate during Mash to achieve expected OG
-Use Whole Leaf Centennial for dry hopping
-FG should range from 1.011 to 1.015 unlike 1.023 noted above
-I would suggest bottling a few to leave for aging :)

Comment and enjoy! Let me know your spin offs!

Author:

BeerSpecialist8

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2014 2:21 PM

Notes: Cook pumpkin sprinkled with brown sugar for 40 minutes at 350 degrees. Add to the steeping grains bag and include it during the steeping process.

Author:

capnteeth

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.163

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2014 4:58 PM

Notes:

Author:

Mellow Fellow

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.172

Efficiency: 70

Mash Thickness: 1.25

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: 3/24/2015 7:41 PM

Notes:

Author:

fzbjoe

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 12/10/2016 4:19 PM

Notes: RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.

Flocculation: Medium
Attenuation: 70-75%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: High (11%)

og - 1.092
fg - 1.018
ABV - 9.71%

12/25/16 - mash only. collected 6.5 gallons. kept sealed in fridge until brew day.
12/26/16 - completed boil. collected just under 5 gallons
1/08/17 - cold crash at 35F
1/13/17 - Kegged 15 PSI

Author:

Mguidone91

Boil Size: 6.78 Gallons

Boil Time: 15

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 12.28 psi

Creation Date: 3/24/2021 12:58 AM

Notes:

Author:

william@bellavance.co

Boil Size: 6.29 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2

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: 8/10/2020 3:22 PM

Notes:

Author:

jjw2112

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

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: 4/26/2020 2:40 PM

Notes:

Author:

HornedWolf

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2019 6:35 PM

Notes:

Author:

NannoBrew

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 7/9/2018 7:34 PM

Notes:

Water Profile from:

http://www.ale-iansociety.org/phpBB3/viewtopic.php?f=2&t=719

Author:

Nicked26

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 5:17 PM

Notes:

Author:

Wazza

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 11/9/2016 8:49 PM

Notes:

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.5

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 0.8oz

Creation Date: 10/16/2016 7:54 PM

Notes: 6oz red capsicum flesh per gallon, sliced and frozen in zip-lock bag overnight

Add half to the mash, half to the boil (@60)

Infuse 2tbsp mole spice mix with 0.5l of vodka, leave while fermentation continues. Add to taste in fermented beer.

Author:

Simon PK Smith

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2016 12:29 PM

Notes:

Author:

SKmattie

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

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: 7/29/2016 5:11 PM

Notes: Low alcohol "summer Ale"

Author:

dan mart

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 5/14/2016 4:00 AM

Notes:

Author:

rumbad

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 4/22/2016 6:26 AM

Notes: Derived from: https://beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe

Brewed 24/4
OG 1044 @ 24 degrees.
FG 1016
Bottled 5/5

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.095

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: 9/6/2015 2:39 AM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 7.9

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 5:52 PM

Notes: 4 pkg dry yeast with 1 l worth solution 6 P.
No starter.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.