Homebrew Beer Recipes | Page 49 | Browse 310,000+ at Brewer's Friend

Author:

trudelphic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 7/9/2012 1:28 AM

Notes:

Author:

Dana Cordes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2012 10:56 PM

Notes:

Author:

Brett

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 3.8 oz

Creation Date: 11/27/2013 6:49 PM

Notes: Pitch yeast at 64°F (18°C) and let temp rise to 70°F (21°C) over the course of one week.

Package then carbonate beer to aprox. 3 to 4 volumes and allow to lager for one month at 45 to 50°F (7 to 10°C).

Priming Calculator:
Volumes of CO2: 3.0
Corn Sugar: 3.8 oz

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: 6 oz

Creation Date: 6/17/2012 6:40 PM

Notes:

Author:

MadScienter

Boil Size: 7.52 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 3/26/2013 5:38 PM

Notes: - "Swirly" at 48 hours after dry-hop.
- Ferment at 66 for 3 days, ramp over 3 days
to 70.
- Cold crash to 30 for a week, and keg.

Author:

Kruk Brewing

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2019 5:33 PM

Notes: Add molasses and turbinado sugar to water.

Add powdered/chopped ginger.

Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.

Heat to boiling, and boil for 10 minutes.

Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).

Pitch the yeast.

Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.

Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book.

Author:

kretnio

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2018 9:54 AM

Notes: OG on the day 1066

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 4:54 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 1/23/2015 1:41 AM

Notes: 1st in my three beer series inspired by Stephen Kings The Dark Tower.

Elderberries should turn this beer purple. I'll let you know.

Author:

Fatty Lumpkin

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 4:26 AM

Notes: Create a 2-qt. (2-L) yeast starter in advance of brew day. This is a single infusion mash. Heat 3.16 gallons (12 L) strike water to 162 °F (72 °C) to stabilize the grain bed at 149 °F (65 °C) and hold for 90 minutes. Double-batch sparge with 6.62 gallons (25 L) of water to raise mash bed to 168 °F (76 °C). Toss in the first wort hop during the sparge.

Bring the wort to a boil and boil for 90 minutes, adding the hops as indicated in the ingredients list. After the 90 minute boil is complete, remove the wort from the heat and add the honey. *(I used my honey which was locust honey, I would stay away from dark late season wildflower honeys).
Quickly cool the wort to 60 °F (15.5 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 60 °F (15.5 °C). Once the primary fermentation is complete, transfer the beer to a secondary vessel. Drop the temperature to 50 °F (10 °C) and allow the beer to condition for one month. Bottle or keg as normal.

Turned out great. The photo was taken with about 2 weeks of bottle conditioning at 40F. At 8 weeks, it had cleaned up beautifully to be very clear. I can only imagine, the longer at those temps, the clearer it will become.

Author:

prospero

Boil Size: 9.25 Gallons

Boil Time: 180

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 3.6 oz

Creation Date: 5/25/2012 7:37 PM

Notes: 2 total Mexican and Madagascar Vanilla Beans

Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)

Bottle with CBC-1 yeast for proper carbonation due to high ABV

Author:

THE ONE CERVEJARIA

Boil Size: 52 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 12:14 PM

Notes:

Author:

An-For

Boil Size: 39.8 Litres

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/5/2018 6:13 PM

Notes: Primary Fermentation:
4 dager 10C eller til SG er ca 1.023.
2 dager 12C
2 dager 14C

Secondary Fermentation

(# of Days & Temp): 24 days @ 37f

Author:

zgoda

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2013 7:45 AM

Notes: Another rebrew of my award-winning porter recipe, inspired by Fuller's London Porter. Beer brewed to this recipe scored 1st in I MKPD in Krakow in 2011. Competition brew had lower OG (to keep within style guidelines), rebrewed versions have higher OG to match Fuller's.

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 77

Mash Thickness: 1.5

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: 8/3/2017 12:33 AM

Notes: ** YEAST STARTER **

1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.4 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 161F.
3. Add Grains @ 159F.
4. Allow Temperature to fall to 149F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

6. Total Mash Time: 90 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

7. Add 1.2gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes, collect 7.75gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.033) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.032)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes.
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau Hops @ 25 minutes.
7. Add Sugar @ 15 minutes.
8. Add Saaz Hops @ 12 minutes.
9. Add 1 crushed Whirlfloc tablet @ 5 minutes.
10. Chill wort to ~70F after completion of Boil
11. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
12. Gravity feed wort from Mash Cooler into Catalyst Fermenter
13. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.051)

** FERMENTATION **

1. Goal Starting Temp: 68F
2. Allow beer to Ferment @ 68F for ~48 hours, then raise the temperature with controls by 1°F / 12-24 hours (max temp: 74F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.

** PRIMING **

"carbonate to approximately 3-4 volumes CO2"

Author:

blkiddbrewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: N/A

Creation Date: 3/4/2015 8:53 PM

Notes: Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.

Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.

After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons

Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.

After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.

Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.

Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation. (0.9 oz of priming sugar per gallon)

Author:

Monty Rowden

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 4:46 PM

Notes:

Author:

KevinJ

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 5/20/2016 7:51 PM

Notes:

Author:

Tony Arruda

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 80

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: 3/4 cup

Creation Date: 3/30/2012 7:44 PM

Notes: Ferment at 61F 4-5 days. Cool to 32 over 5 days. Lager at 32 for 21 days.
Took 3-4 weeks to fully carbonate at room temp.
Edited recipe on 7/19/12 to go to .5 lb Vienna malt from 1.25 lb.
9/11/2013: Last couple of batches came out very slightly high in OG (1.050-1.053). Changing recipe today to show expected efficiency of 80%, and lowered pils malt and wheat malt to 7.5lb and 0.75lb respectively.
Also, consider using different hops - German noble hops as stated in BJCP 6C.
4/30: Used 8# Pils, 1# Wheat Malt, .5# Vienna. Got 5.5g @ 1.052.
7/16/2016: Got very high efficiency, so I scaled the hops up in recipe to get 6.25 gal to fermenter. Note that my earlier IBU target had been 26. This batch will be 29. After brewing, efficiency was not so high, but still 80%. IBU will be 32. Back off on hps next time.
1/21/2017: Modified recipe to target 24.6 IBU.