Homebrew Beer Recipes | Page 474 | Browse 310,000+ at Brewer's Friend

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 6:36 PM

Notes: Honey added at flameout

Author:

K Weber

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 11:53 AM

Notes: Needs 2x2l starter. At least. Ferment 2 weeks at 50, lager 6 weeks at 35

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 9/16/2015 3:55 PM

Notes: Silver medal in Best of Boston Homebrew Competition.

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

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: 4/29/2022 10:08 PM

Notes:

Author:

ChadFryman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

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: 7/30/2019 6:06 PM

Notes: Beer page:
https://www.madtreebrewing.com/beers/el-dorado-high

Recipe link:
https://d162ft5aanaje7.cloudfront.net/sites/56f33a1e74c4836b647fb0c4/content_entry582e4419a2f422468b579656/5bb2094a04b13f000a97f1ba/files/el_dorado_high.pdf?1564503661

Author:

Meitsioleino

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 69

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 118.8 g

Creation Date: 5/8/2019 6:34 AM

Notes: Add lactose at boil - 10 minutes.
First dry-hop addition going in at day 2 of pitching.
Expected actual FG 1.020

Author:

Fatty Lumpkin

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2018 3:13 AM

Notes:

Author:

oohlahlah

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 12/29/2012 4:59 AM

Notes:

Author:

Trekker23

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 1/28/2015 6:33 AM

Notes:

Author:

Harrison Richard

Boil Size: 6 Gallons

Boil Time: 65

Boil Gravity: 1.066

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 6:45 PM

Notes: Day 1: Boil
-Steeped Caramel at 160 F for 15 minutes.
-Boil overflowed, lost about 2-3% of liquid.
-All hops bags busted open due to using flimsy tea bags.
-User copper immersion chiller.
-Left about an inch of wort in lieu of filtering loose hops.
-Dry hopped 1 oz Citra.
-Ignored Wyeast instructions, pitch yeast at 45 minutes instead of 3 hour activation time.
-Spilled 20% of yeast solution.
-Original Gravity: 1.072

Day 14: Transfer to secondary
-Added 9 lbs of thawed ripened mango slices.
-No specific gravity reading.

Day 20:
-Accidentally dropped glass in secondary.
-Hastily chased after glass with right hand.
-Specific Gravity: 1.022

Day 24: Bottling
-Added 2.5 g sugar cubed to each bottle for carbonation.
-12 oz bottles: 39
-32 oz growler: 1
-Final Gravity: ??

Author:

dfj

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 11/8/2017 1:09 AM

Notes:
Brewer's Edge mash/boil
after draining grain bed- collect 1 gallon @170f of wort and pour back over grain bed.
once drained start sparging 170 1 gallon at a time till 5.5 gallons collected
still missed this target about .75gallon short
.75*strike volume is wrong use 1X strike volume for sparge
so efficiency will slip..
measured SG at 1.053 @ 60f despite missing sparge volume
boil 1 hour
follow hops, wifflock, burton salts, and brown sugar schedule
add 6 oz brown sugar last 5 minutes of boil
use EU cooling method
re-hydrate yeast and pitch at 70f or less

Author:

Chris Lexow

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 19.3

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 9:14 AM

Notes:

Author:

Brew by Andre

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 5

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: 8/8/2016 8:22 PM

Notes: Roast your cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

Read about No Sparge here:
http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/

*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Author:

Rompetom

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 9:32 AM

Notes:

Author:

BRPinNC

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Honey

Priming Amount: 3/4 cup

Creation Date: 11/3/2015 8:34 PM

Notes: Had to fudge the recipe to fit fermentables. Actual List:

Amount Ingredient Timing
2.5 gal. Apple Cider (100% juice, no additives, unpasteurized) -45 min.
2 oz. Dark DME -45
16 oz. Cranberry 100% Juice -45
16 oz. Tart Cherry 100% Juice -45
4 oz. Lemon Juice -15 minutes
2 sticks Cinnamon Stick -15
1 lb. Dark Brown Sugar -15
32 oz. Honey -15
1/2 tab Whirlfloc -15
3/4 tsp. Yeast Nutrient -15
1.5 tsp. Allspice 0 (end of "boil")
1.5 tsp. Nutmeg 0
2x12oz cans Frozen Apple Juice Concentrate 15
1 pkg. Yeast (Red Star Pasteur Blanc Champagne Dried Yeast) Primary
1 Tbsp. Vanilla Extract Secondary
1 stick Cinnamon Stick Secondary
3 lbs. Fresh apples, sliced Secondary
INSTRUCTIONS:
1. Bring initial ingredients to 170F, then start timer at 45 minutes.
2. Simmer at 170F (max) for 45 min. Do NOT boil as it will extract pectins resulting in permanent haze.
3. Smile
4. Primary fermentation 1 week, or until it slows significantly
5. Secondary fermentation 2+ weeks to complete dryness. Excess residual sugar = bottle bombs.
6. Wash apples thoroughly, cut into thin slices. Keep stems, seeds and peels for tannin content. Rinse with StarSan solution.
7. Check that F.G. is in the range 0.996 - 1.010
8. Priming sugar, use 1/2 cup light brown sugar or honey

Author:

Sleepy dog brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 6/26/2015 12:48 AM

Notes:

Author:

SnowRaven

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/9/2015 3:50 PM

Notes:

Author:

Saunders Brewery

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2014 1:41 PM

Notes:

Author:

BrewerPete

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: Bottle conditioning

Priming Amount: 250 gr

Creation Date: 10/16/2018 9:20 PM

Notes:

OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066

** YEAST STARTER **

1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.

**Pre-BIAB Instructions**

1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.

** MASH or BIAB**

PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)

Water Volume: 7 gallons for 1.5 lb/qt ratio.

1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.

pH: __________ (Aim for 5.2)

9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!

FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)

** SPARGE **

1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.

Sparge pH: __________
(Aim for 5.2)

**Liquid Malt & Sugar Additions**

1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________

2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.

ORIGINAL GRAVITY: ______________

** FERMENTATION **

1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.

8 week / 60 days in Primary

** PRIMING **

"carbonate to approximately 2.5 volumes CO2"

1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy!