Homebrew Beer Recipes | Page 236 | Browse 310,000+ at Brewer's Friend

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

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: 8/30/2014 1:26 PM

Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5
Won 3rd place in 2014 Iron Brewer, score 37
Blanched fresh peaches added into primary when fermentation began to slow.

Author:

Garrett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2014 3:31 PM

Notes: decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp)

First Stage
1.3G = 4G x (150F - 120F) / (212F - 120F)

Second Stage
1.3G = 4G x (170F - 150F) / (212F - 150F)

Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.

Vital Statistics:
OG: 1.044 - 1.050
IBUs: 25 - 45
FG: 1.008 - 1.013
SRM: 2 - 5
ABV: 4.4 - 5.2%

Commercial Examples: Bitburger, Warsteiner, König Pilsener, Jever Pils, Holsten Pils, Spaten Pils, Victory Prima Pils, Brooklyn Pilsner

Wyeast Strains:
2007 - Pilsen Lager™
2124 - Bohemian Lager™

Author:

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 75

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: 4/21/2016 7:32 PM

Notes: Step infusion mash: add 4.5 Gal of 130°F water to the grains. Stir, stabilize and hold the temperature at 122°F for 30 minutes. Add 2.5 Gal boiling water. Add heat to bring temperature up to 150°F. Hold for 60 minutes.
After conversion, raise temperature to 167°F lauter and sparge with 9 gallons of 170°F (77°C) water. Collect about 14 gallons of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

Author:

friskywhiskers

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: force carb

Priming Amount: N/A

Creation Date: 4/7/2016 9:52 PM

Notes: Primary for 14 days, add blueberrys to secondary and rack beer, let it sit for 2 weeks. Add extract at bottling/keging time.

Author:

irysek

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2014 8:27 PM

Notes: Sparging got stuck. I had to move "filter cake".

Author:

Boil Size: 65 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 3

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: 11/27/2015 6:49 PM

Notes:

Author:

nayrB16

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2014 3:11 AM

Notes: Very standard beer recipe with a few minor editions. Using finely diced dehydrated sweet Orange peels in the last fifteen minuets of boil and adding Raspberry extract to primary to help give this wheat beer a bit of a fruit background while using medium alpha acid hops to prevent it masking the fruit addition.

Author:

Dropsith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

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: 2/17/2015 10:09 PM

Notes:

Author:

UgliestLemming

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 3:26 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 7:44 PM

Notes:

Author:

Roberta Massani

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

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: 2/8/2015 7:46 PM

Notes:

Author:

Paithen

Boil Size: 13 Gallons

Boil Time: 90

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: force carbonate

Priming Amount: N/A

Creation Date: 9/1/2012 3:18 PM

Notes:

Author:

Eldritch Brewer

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.085

Efficiency: 70

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: 5/13/2015 10:00 PM

Notes: Using Red Star Cote des Blancs dehydrated Champaigne yeast.

I am also using an extra lb of honey (Charlie calss for 7 lbs).

Author:

Chato

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2014 7:08 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 5/23/2016 8:47 PM

Notes: Ferments in 7-9 days. Bottle or keg with dextrose.

Best in show in the 2016 Hilo Homebrew Competition, recognized by the American Homebrewers Association.

Author:

TCD

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

Mash Thickness: 1.5

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: 3/12/2019 8:19 PM

Notes:

Author:

cha99jab

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Force Carb Keg

Priming Amount: N/A

Creation Date: 1/8/2016 8:31 PM

Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.

Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).

Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).

Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.

Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.

15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.

30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.

45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.

60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.

"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.

Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.

Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.

Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.

Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).

OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.

Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.

Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:12 PM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 10:25 PM

Notes:

Author:

rolandblais

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 4:28 PM

Notes: The grains are a total guess, used in those amounts to get the Gravity I ended up at when fermentation started. If/When I track down the actual recipe, I'll adjust accordingly.

From the authors:

"This beer's OG should be 1.059 and its FG 1.011."

This 2 gallon batch was created by using 2 1 gallon Brooklyn Brew Shop Mojito Ale kits.

https://brooklynbrewshop.com/products/beer-making-mix-mojito-ale

Instructions are outlined here, but my mashing mashing was done "BIAB" style, no sparging.

https://brooklynbrewshop.com/pages/instructions-mojito-beer

1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4.5 quarts (4.26 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.

3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
Add 1/4 Hops at start of boil.
Add 1/4 Hops 30 minutes into the boil.
Add 1/4 Hops 45 minutes into the boil.
At 60 minutes turn off heat. Add remaining Hops, Fresh Mint, and Lime Peel. Dissolve Candi Sugar.
Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step

4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Sanitize, then re-assemble airlock, lling up to line with sanitizer.
Insert airlock into hole in stopper.
Keep in a dark place at room temperature for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.

5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.

6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Drink. Share with friends if you’re the sharing type.