Homebrew Beer Recipes | Page 1932 | Browse 310,000+ at Brewer's Friend

Author:

Wagsbags83

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 10:27 PM

Notes: Boiled 7 gallons of water to 160 hen added malt.

Mash ended up being around 155 for most of the mash.

Author:

VTJoeK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

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: 10/15/2020 3:46 PM

Notes:

Author:

Yamanb

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/17/2019 4:08 PM

Notes: - Add 1 can of LME at start of boil and rest of LME at flame out
- Use 2.5 gallons of water for steeping (1.25 tap/1.25 distilled) and add gypsum/CaCl. Flaked oats and flaked wheat should be steeped in 155F water for 20 min.
- Add rest of brewing salts to 5 gallons of water (2.5 tap/2.5 distilled) in the boil kettle and the rest of LME.

Dry Hop
- add first batch of hops after 2 days
- add last batch of hops after 7 days

Bottling
- dilute priming sugar in boiling water before adding to beer
- 3/4 of a campden tablet smashed up into bottling beer

https://www.homebrewsupply.com/media/pdf/Extract_PDFs/EX_INS_JuicySundropsNEIPA.pdf

Author:

FELT Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Corn Sugar

Priming Amount: 170 g

Creation Date: 12/23/2018 12:46 AM

Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept.

At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor.

At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand).

At about week 4, I found a couple large, ripe peaches at the store, so I added those.

Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2.

I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes.

Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 11/9/2018 10:13 PM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

OmIT the above recipe is as stated above transfer med from previous Mango-lasi Raison.

Author:

BillsNewAccount

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.08

Efficiency: 65

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: 1/30/2017 7:19 PM

Notes: 2/2/17 brew day... starter made yesterday

I didn't account for the water needed to rehydrate the dme or for the starter and ended up with near 6 gallons and lost a good deal of beer to the blow off tube. I am now closer to 5 gallons... maybe even 4 :( . OG was also under mark due to this 1.108....

3/27/17
after no activity for weeks I transferred the beer.
Gravity 1.028
added 2 oz of Hungarian medium toasted oak that was soaking in glenfiddich 12 year scotch

Author:

byåsen Bryggarlaug

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 9/24/2016 3:04 PM

Notes: Wort cooled to 11 degrees C

Author:

tessums

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

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: 6/14/2016 2:41 AM

Notes:

Author:

Murchadha

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 11:41 PM

Notes:

Author:

mattue84

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

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: 4/15/2016 1:58 AM

Notes: Size: 5 gal
Efﬁciency: 88%
Attenuation: 84.5%
Original Gravity: 1.065
Terminal Gravity: 1.010
Color: 22.34
Alcohol: 7.17%
Bitterness: 29.7
12-B Robust Porter
7.47 lb (69.8%) 2-Row Brewers Malt - added during mash
1.69 lb (15.8%) Victory Malt - added during mash
0.72 lb (6.8%) Extra Special Malt - added during mash
0.35 lb (3.2%) Brown Malt - added during mash
0.24 lb (2.3%) Pale Chocolate Malt - added during mash
0.24 lb (2.3%) Roasted Barley - added during mash

0.29 oz (15.6%) Galena (13.1%) - added during boil, boiled 60 m

0.27 oz (14.9%) Chinook (10.6%) - added during boil, boiled 20 m

0.64 oz (34.8%) Cascade (6.8%) - added during boil, boiled 20 m

1.3 g Yeastex - added during boil, boiled 15 m

1.0 g Brite Break - added during boil, boiled 10 m

0.64 oz (34.7%) Cascade (7.8%) - steeped after boil

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2015 11:20 PM

Notes:

Author:

Joe Popham 2

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 9:12 PM

Notes:

Author:

Yackmo360

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Priming Sugar

Priming Amount: 4oz

Creation Date: 1/16/2016 2:30 AM

Notes: Place grain in bag and in 3gal.water.
Heat pot and stir every 5min.
Pull bag when water hits 170degrees.
As water begins to boil pull pot off heat.
Stir in malt extract and return to heat.
Bring to boil after 5 minutes start 1-hour boil.
Stir wort clockwise for 2min. Allow to sit for 10min.
Cool wort ot 170-175.
Transfer to fermenter and aerate for 1min.
Top off to 5 gal.
After 1-2 days. (When fermentation takes off) add brown sugar after dissolving into 2cups of boiling water.
After bubbling stops in air lock add dry hops.
After about 10days you should be ready to package.
When bottling add 4oz priming sugar to 1cup boiling water and add to bottling bucket.

Author:

Hellrik&Happy Arne

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 10:16 AM

Notes:

Author:

Dafydd

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.032

Efficiency: 75

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: 8/11/2015 10:14 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 7/30/2015 1:06 AM

Notes: Add 1lb sugar at high krausen.

Author:

andete

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.023

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: 6/21/2015 7:41 AM

Notes:

Author:

djuro13

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 8:21 PM

Notes:

Author:

MarkE

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 1:59 PM

Notes: Place grains in a large steeping bag. In a large (at least 6 qts./6 L) kitchen pot, steep grains at 155 °F (68 °C) for 50 minutes in 3.9 qts. (3.7 L) of water. Begin heating at least 3.0 gallons (11 L) of water in your brewpot as the grains steep. Rinse grains with 2.0 qts. (1.9 L) of 170 °F (77 °C) water and add “grain tea” to water in brewpot. Stir in dried malt extract and bring wort to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract during the final 15 minutes of the boil. (Stir well to avoid scorching malt extract.) Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) with cool water, aerate well and pitch yeast. Ferment at 68 °F (20 °C).