Homebrew Beer Recipes | Page 397 | Browse 315,000+ at Brewer's Friend

Author:

SJB Homebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 10:16 PM

Notes: Add (24 hr thawed) Raspberrys When SG reaches 1.020 leave @ 18/20 C for 14/21 days or till SG stops lowering aprox.....When 2 weeks...Cold crash Leaving Raspberrys in fermenter. Till Bottling/Keging.

Author:

allanf

Boil Size: 32.2 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 8:30 PM

Notes:

Author:

Boil Size: 5.89 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 76

Mash Thickness: 1.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2013 2:28 PM

Notes: Born on

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2014 9:27 PM

Notes:

Author:

Tinkbrewer

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 9:12 PM

Notes:

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 43

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2013 9:28 PM

Notes: Add 1 dried chipotle to the boil with 10 minutes left and allow to infuse; remove when boil is done. For additional peppers, add to 8oz bourbon and allow to infuse through primary fermentation. Once primary has completed, add syrup to secondary vessel and rack beer onto it. Sugar in syrup should trigger more fermentation; once that's completed, add dry hops and then use a small child's medicine syringe or other device to add 10mL at a time to taste. My brew used about 80mL, but could use more or less to taste; taste daily and realize that the spice flavor will mellow with time.

Author:

Mistucky Creek Homebrew

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 8:52 PM

Notes:

Author:

Norsk Malt

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 5:32 PM

Notes: option for yeast
safeale 04
WLP 001
Wyeast american ale

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.31

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: 12/23/2015 11:34 PM

Notes:

Author:

Hairy Belly

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 9:57 PM

Notes:

Author:

zillano9

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 7:26 PM

Notes: Brewed with help from Shane of sixpoint after my best guess at this recipe was almost spot on. Did a side by side at the brewery that sixpoint did a blog on.

Author:

sooperbroower

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: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2013 1:18 AM

Notes: Heat strike water to 166 degrees.

Sparge with 5.5 gallons at 168 degrees.

Author:

Willie P

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 3/9/2013 10:30 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 12/24/2011 3:44 AM

Notes: Irish Moss at last 15 min of boil
Whirlfloc tablet in last 5 min of boil

Author:

bullfroggy5

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar syrup

Priming Amount: 4 oz

Creation Date: 3/6/2014 11:21 PM

Notes: 1800 mil starter

dissolve cocoa powder with 5 oz sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

Update 3/30/14
This beer finished at 1.026 due to the
unfermentables and high mash temp.
Too chocolatey, so I decreased cocoa from 6 oz to 3 oz.

Author:

Tom Nuss

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

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: 5/7/2015 6:46 PM

Notes: Recirculate mash at 145 60min
Sparge at 170

http://byo.com/stories/issue/item/600-esb-style-profile

BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed summer brewing barley from recognized and thoroughly tested barley varieties.

Use: Basemalt for all red beers.

Perfectly suited for amber beer, wheat beer, altbier, ale, dark beer as well as for other beers.

Color:28-32 EBC / 11-13 L

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 1.5

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: 1/30/2015 4:25 AM

Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/

____________________________________________RMy review:
This beer is the shit. I am not sure if it is perle hops or the sweet love of the vienna or the victoy malt I love the most. It is so drinkable and very unique for a pale ale. I would make this 100 more times because it is that good.

Author:

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 10/8/2016 11:32 AM

Notes: Co-brew with Hoppy Hopi Brewing Co. (http://hoppyhopi.beer/)

3x 25 litre batches with three different setups, all combined to a single fermenter.

Fermented with the WLP029 hybrid yeast with a relatively low temperature.

Yeast harvested from a previous Schwarzbier batch (4 days old).

Anova BG 45pts (mash ph 5.0)
Klarstein #1 54pts (mash ph 5.2)
Klarstein #2 51pts (mash ph 5.4)

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:

davepick

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

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: 9/8/2017 6:57 AM

Notes: Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers.

It is possible to duplicate this procedure on the small scale by:
i) using a very stiff mash
ii) sparging very slowly
iii) cease collecting wort when the gravity has dropped to a critical value – about 15 below the beer OG.

Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG.
Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG.

Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours.

Ferment with good quality ale yeast.

Dry hop with 1/2 oz Goldings.

MATURE FOR AT LEAST 1 YEAR.