Homebrew Beer Recipes | Page 560 | Browse 315,000+ at Brewer's Friend

Author:

David Saba

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: 8/9/2013 4:29 PM

Notes:

Author:

Ryan Allen

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/11/2012 10:40 PM

Notes:

Author:

Ciek

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: N/A

Creation Date: 3/22/2018 10:34 PM

Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling.

Author:

watt

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 72

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: 6/15/2015 8:44 PM

Notes:

Author:

Shawn Mason

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 85

Mash Thickness: 1

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: 1/24/2016 8:32 PM

Notes: Won third place in the Iron Mash competition in 2014

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

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: 9/22/2015 9:32 PM

Notes:

Author:

Tbrewer444

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 5/27/2019 7:41 PM

Notes:

Author:

Kaarlo

Boil Size: 19 Litres

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2018 5:02 AM

Notes: Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks.

Author:

H & H Brewing

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 0.8

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: 8/11/2017 8:22 PM

Notes: Listed as a single step infusion. This recipes amounts were doubled to create a 10 gal batch. Original recipe was for 5 gal batch. (see link in author of recipe at top)

Strike/Dough in listed at 165 deg F - Duration 5 minutes
Rest at 152 deg F at 60 minutes.
no notes on when to add hops.

ALSO NOTE THAT THIS RECIPE WAS LISTED WITH HIS EFFICIENCY AT 65.5%.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 9/26/2016 9:48 PM

Notes:

Author:

BS_Rat

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 5:27 PM

Notes: 90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 79

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: 11/5/2015 10:50 PM

Notes: Cold steep over night ...

300gms carafa 2
100gms chocolate
100gms black

Author:

drh

Boil Size: 7.5 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: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 2/6/2013 2:58 PM

Notes: You can add 5 to 7 lbs strawberries at secondary for a nice fruit beer.

Author:

Anders Riseng

Boil Size: 65 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: 6 gr/liter

Creation Date: 1/24/2015 12:54 PM

Notes: 6 rør gjær i 2 x 3 liter starter.

Author:

ScoundrelBrau

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 0.8

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: 8/26/2015 1:46 AM

Notes:

Author:

MadHomebrewer

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 2:39 AM

Notes: I wanted to brew something that was quick to make, refreshing and sessionable!

Instructions:
Steep the crystal malt in a grain bag in the water as it is coming up to a boil. When the temperature reaches 170F, take the bag out. Add the extract before the wort comes to a boil to help avoid a boil over. When the wort begins to boil, add hop additions at times above. Only boil wort for 15 minutes. Chill and pitch yeast.

One note: you will not need as much water as a typical one-hour boil, since you will not be losing as much water to boil off.

Author:

SpaceRat

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 2L

Creation Date: 5/11/2017 5:27 PM

Notes:

Author:

cessna45

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.9

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: 2/18/2015 3:23 PM

Notes: Lactose at 10 mins
21 days at 20C

Author:

Phillip Duncan

Boil Size: 3.75002 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

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: 5/10/2011 7:29 PM

Notes: This is based off a clone recipe for Mac and Jack's African Amber from Seattle. Adjusted to use extract I had on hand, as well as first attempt at partial mash. Low efficiency was from Brew Store's inefficient crush. My later attempts with different crush hit about 65%

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2014 4:27 PM

Notes: No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter.
SG: 1.044 FG: 1.009 ABV 6%
2-1-14 Added zest and guts minus pith of 3 blood oranges and 1/2 oz dried sweet orange peel.
2-17-14 Kegged w/ Gyle ( 1.5 qts of original wort )
Pitched in keg with slurry of Strand Brewing Harvest Ball Orange Wit to kick start Gyle Carbonation.
Great flavor and clearer than expected. Will tap in 2 weeks after keg conditioning is complete.