Homebrew Beer Recipes | Page 388 | Browse 310,000+ at Brewer's Friend

Author:

tadams

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 1/18/2015 6:54 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 31.57 psi

Creation Date: 4/2/2018 9:24 PM

Notes: Ferment at 68 degrees until high krausen subsides. Raise temp to 72 for diecytl rest and add fresh grapefruit juice (pasteurized) and Citra dry hop and let secondary fermentation continue for 7 days. Cold crash slowly to 38 for 2 days then rack to keg.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 7/24/2015 10:12 PM

Notes:

Author:

sooperbroower

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: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2013 5:34 PM

Notes: Add teaspoon vanilla extract to bottling bucket, add as necessary.

Author:

BigSimp

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 5/31/2013 3:22 AM

Notes: On brew day, mash in at 155F in 14qts of water. Hold at this temp for 60 mins. Raise mash temp to 170F hold for 5 mins then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170F. Collect 6.5 gallons of wort. (Check the final runnings do not drop below SG 1.010) Boil wort for 90 minutes, adding hops at times indicated. Ferment at 68F

Author:

recreation brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 76

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: 3/16/2012 9:06 PM

Notes: approx 730 billion yeast cells. Starter then onto 5.5gl batch of patersbier then onto this Golden Strong.

kegged on 04-19-12

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 7/8/2017 5:36 PM

Notes: Imperial Sweet Stout with cacao nibs, vanilla beans, and toasted walnuts. It sits at a solid 11%

Add 14.8 oz lactose to boil.

Add toasted walnuts to boil.

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2013 10:40 PM

Notes: drinking this now very nice brew

Author:

futur3h4wk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 4/9/2014 1:06 AM

Notes:

Author:

brunodav

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

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: 3/8/2015 2:32 PM

Notes: Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14
----------------
3.00Lbs. Apricot (puree) [7-10 Days (@ secondary)]
4.00ozs. Apricot (Natural Flavoring) [@ kegging]
1.00 Unit(s)Whirlfloc Tablet (Fining) [5]

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 11:42 AM

Notes: Also adding dregs from Haw River Ales - Rusted Plow.
2L STARTER AT 1.040G FOR 18hrs. Adding with Yeast.

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2016 10:16 AM

Notes: Add honey to cube with last set of hops.

Author:

Germainium

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2017 9:02 PM

Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 61

Mash Thickness: 1.5

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: 2/20/2017 9:51 PM

Notes: upped the IBU from forty to one hundred IBUs. I have two pale ales and 3 saison on tap wanting a DIPA so turned this into west coast IPA.

Brewed on 12/4/2017. Starting Gravity/Pre-Boil Gravity 1.060, One hour boil all hops added to a 4 inch by 10 inch hop spider. Muslin Sack used at 160 F, 20 min hop stand. Removed hop spider at end of boil.

Kegged on 1/2/2018 Finishing Gravity 1.012. Strong IIPA golden hue is nice color. OG 1.072. 7.88% ABV stronger than I like. Nelson and Southern cross hops nice combo but Nelson a little subdued by southern cross. Nice beer but would drink better as a single IPA IMO.

Author:

rolandblais

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 3:38 AM

Notes: ***GRAIN BILL IS A GUESS***

https://brooklynbrewshop.com/pages/instructions-unicorn-ipa

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.

Additional Ingredients Needed:
3 Tablespoons Honey
Ice
1/3 cup of shredded beets

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 quarts (3.8 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. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort.
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:
At 55 minutes, add 1/3 cups shredded beet to the boil.
At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops.
Reserve the remaining hops.

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.
Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.

1 week later drop remaining hops to your fermenter as a second dry hop

Keep in a dark place at room temperature for two weeks after you added the yeast 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 ow 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.
Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor.
Drink. Share with friends if you’re the sharing type.

Author:

Gulendam

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.5

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: 4/11/2018 5:23 PM

Notes:

Author:

72chevelle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/13/2016 3:41 PM

Notes: doubled recipe and split batch, 4 gallons to bottle at 1.080 OG and 4.5 gallons water down to 1.070 with 1/2 gallon of water 4.75 gallons to keg. pre-boil was 11 gallons at 1.056 post boil was 8.5 gallons

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 6/17/2015 1:49 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

75 g Appelsinskall, søt, tørket
12.5 g Ingefærrot, tørket
12.5 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/22/2015 10:14 PM

Notes: Let herbs steep for 30 min before cooling the wort.

10 Day primary

10-15 Days Secondary (You may add herbs again in secondary for aroma)

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2014 2:23 AM

Notes: