Homebrew Beer Recipes | Page 417 | Browse 310,000+ at Brewer's Friend

Author:

Rob485

Boil Size: 28.13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 2:43 AM

Notes:

Author:

CB1321

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 7:33 PM

Notes:

Author:

wjbunton

Boil Size: 3.5 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: 3/27/2013 1:49 PM

Notes: Citrusy summer blonde ale.

Author:

Wayne

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2015 7:49 PM

Notes: Smoke 20% of grain bill in smoker at 100 degrees for three hours.

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

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: 9/25/2016 6:54 PM

Notes: Looza Mango Juice or Jumex.
Habanero Amount varies due to strength.
Muntons Active Dry Yeast or Saf US-05 or WLP 001 California Ale.
2 packets Yeast or a Starter needed.

Author:

shaunell

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2016 12:28 AM

Notes: 17 days from grain to glass. This is going to be my quick turnaround house ale.

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: sugar

Priming Amount: .9 cup

Creation Date: 6/8/2015 9:53 PM

Notes: 1.5 oz olivenation lime extract

Actual OG 1.062
Actual FG 1.009

abv 7.1%

I love this beer. A sort of beer margarita.

Author:

Mack

Boil Size: 7 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 10:51 PM

Notes:

Author:

Steeler2258

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

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: 2/18/2016 8:56 PM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2013 11:24 PM

Notes: Brew day was 8/3/2013. Ph was 5.3. Hit 153 and recirculated to get down to 151. I managed to pull 5.75 gallons exactly and everything went really smoothly. Fermentation started quickly, within about 6 hours, and pretty much stayed between 66-69F for the first few days. After that I let it drift up to about 72F. Took a gravity reading on 8/12 and it was 1.012 which is right on target. I dry hopped that day with 3oz of Mosaic. Cold crashed on 8/20/2013. I kegged this brew on 8/22/2013 and did the shake method to get up to a decent tasting level of carbonation. Beer turned out pretty well. It isn't all that bitter which is something that could potentially be kicked up a bit (maybe 5 or so IBU's) and it does have a slight dankness which is potentially from the Citra. Might alter those additions a bit. Overall a pretty tasty beer though. It is somewhat cloudy but that is hop residue.

Author:

msalsbury

Boil Size: 3.28 Gallons

Boil Time: 105

Boil Gravity: 1.031

Efficiency: 62

Mash Thickness: 2

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: 5/30/2019 3:24 AM

Notes: https://boakandbailey.com/2014/09/brewing-red-barrel-watneys-keg/

OG 1038 | FG 1009 | c.3.8% ABV | 30–32 IBU | 27 EBC

Pale malt 89%
Enzymic (acid?) malt 1%
Crystal malt (variable, for colour) 4.5%
Malt extract (in mash) 3%
Invert 3 (sugar, in boil) 2.5%

Hops – Fuggles (70%) Goldings (30%) to achieve 30–32 IBU. (Manual prescribes a blend of different growths to help maintain a consistent palate across batches.)

Water (all water used in the process) – 40 grains per gallon sulphates; 35 grains per gallon chlorides.

MASH at 158F (70c) for 1.5hrs; 1st sparge 175F (79.5c); 2nd sparge 160F (71c).
BOIL for 1h45m, with Invert 3 sugar, Irish Moss (1lb per 100 barrels – so, a teaspoon…) and Fuggles at 1h45m; Goldings at 15m.
Pitch yeast at 60F (15.5c) – Mortlake 114, or a blend of 114 and 118, in case you happen to have any handy; alternatively, a fairly neutral English ale yeast is probably best.
During fermentation, keep temperature below 69F (20.5c).
Warm condition for 8–12 days with dry hops (Goldings) at rate of 1oz per barrel (0.8g per gallon, we think); or use hop extract to achieve the equivalent. Add caramel at this stage if colour is off.
Prime with ‘liquid candy’ (sugar syrup?) to achieve 1.45 vols CO2 in final container.

Author:

Pumpkin Hill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 8/17/2018 6:16 PM

Notes: Smoked malt is Briess Mesquite smoked malt

Author:

pivoljub

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.104

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: 11/23/2015 9:08 PM

Notes:

Author:

grunner

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 27.5

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 5:34 PM

Notes:

Author:

Brewman999

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 125 g

Creation Date: 4/29/2015 5:13 PM

Notes: 2 Step Starter required.

2 litres each at 1.036. 205 g DME required for each starter.

1.13M cells / mL / °P final

2nd gen yeast used from ESB brewed last week.

Added 1 oz of the Cascade listed directly to Keg in Tea ball.

Author:

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 3:20 AM

Notes:

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 1.25

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: 2/8/2016 2:57 AM

Notes: SRM is closer to 22

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.5

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: 4/14/2015 9:41 PM

Notes: Traditional Farmhouse with a red tint for show.

Author:

Da-Beers

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 40

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: 11/18/2013 5:19 PM

Notes: Bring 2.5 gallons of water to 155° F, add crushed grain in a grain bag and hold for 30 minutes at 150° F. Sparge grain bag with one gallon of 170° F water, add to brew pot. Bring brew tea to a boil, add the dry malt and bittering hops.
-
Boil for 60 minutes add hops, Irish Moss and yeast nutrient accordingly.

-
Splash 2.5 gallons cold water into fermentation bucket.
-
Cool wort to approx 90° F, then add to fermentation bucket. Add yeast when wort has cooled to below 75° F. Ferment at as low as 68° to 75° F, for 2 weeks.
-
Prime with 3/4 cup corn sugar and 2 cups water boiled for 10 minutes, add to wort, stir gently and bottle. Carbonate at 70° to 72° F for 3 to 4 weeks.