Homebrew Beer Recipes | Page 507 | Browse 310,000+ at Brewer's Friend

Author:

8rewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: 3oz

Creation Date: 7/7/2013 4:57 PM

Notes:

Author:

JakeyJ

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 75

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: 8/12/2014 5:35 PM

Notes: Steep crushed grains for 10-30 minutes at 155 degrees F

Add malt extract while brew pot is off the burner

Bring to a boil and add 1oz Northern Brewer bittering hops. (60 Minutes)

Add 1oz Saaz flavor hops for the last 2-5 minutes (I like 3.5 min)

Cool and add yeast

Primary 1-3 weeks
Secondary 2-3 weeks

OG: 1.046-1.050
FG: 1.011-1.014

Author:

Buck S

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 10/29/2017 4:32 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 6/11/2017 1:54 AM

Notes: LME was Briess Goldpils Vienna
Steeping Grains were Palouse Pints

Author:

EBCB

Boil Size: 5.75 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 7:54 PM

Notes: Soured with combination of 1/2 pale chocolate and 1/2 aromatic. Soured from 6/27-30. Brewed

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Forced

Priming Amount: 12 psi

Creation Date: 11/26/2013 3:12 PM

Notes:

Author:

Brock's Brew

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 141.2 g

Creation Date: 9/5/2019 5:52 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

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: 1/23/2015 1:19 AM

Notes: My take on 21st Amendment's Bitter American

Author:

Zabs

Boil Size: 6 Litres

Boil Time: 32

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 7:42 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Pils malt used but Extra Lite shown in recipe for higher PPG.

Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.

2 + 1 litre ice and some chilled water required to quick chill wort.

Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.

Overfilled fermenter by 0.5L and missed 1062OG.

Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.

Racked to secondary on 9 September.

Bottled 19 September 2015.

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 9/16/2017 12:20 PM

Notes: Add 1/2 DME at start of boil then add remainder at 20 mins to help keep beer color as light as possible.

Ferment at 66 degrees.

Cold crash and bottle.

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.2 oz.

Creation Date: 3/26/2016 10:07 PM

Notes: Make 1.5L yeast starter at least 48 hrs prior to brew day.

Taste: Not overwhelming with hops, good after taste. Quaffable

Color: Nice amber

Smell: Smells like grape fruit, but not too sweet

Author:

Dave's Dreaded

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.048

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: 10/22/2016 9:26 AM

Notes: When sparging bring 5 gallons into the boil kettle and stop sparge. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.

2013 Bluegrass cup 1st Place English Brown ale and Best of Show.

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 2/18/2017 10:28 PM

Notes:

Author:

dan tobin

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1

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: 12/22/2020 3:03 AM

Notes: Mash 158
Preboil 181
Dryhop day 5
Cold crash day 8
Carbonate day 9
Keg day 10

Author:

Mark

Boil Size: 11 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 6/17/2012 2:41 PM

Notes: Irish Moss 20 Mins one teaspoon

Author:

rolandblais

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 5:13 AM

Notes: Pre-Brew: Oak Chips
THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup
bourbon. Cover and shake to incorportate. Keep covered and let sit at room
temperature overnight.

Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer 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.

• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.

The Mash
• Heat 2.25 quarts (2.1 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”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• 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.

The Boil
• 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 1/3 Golding Hops 30 minutes into boil.
- Add 1/3 Golding Hops 55 minutes into boil.
- Add remaining Golding Hops 59 minutes into boil.
- At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon
Soaked Oak Chips.
• 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.

Fermentation
• 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, filling 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.

. Plan Your Next Brew.
Vist Brooklyn Brew Shop at
the Brooklyn Flea or online at
brooklynbrewshop.com
New brews are added regularly.
For a complete list of retailers that
carry our products check out:
brooklynbrewshop.com/locator
Two Weeks Later: Bottling
• 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 maple syrup 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 maple
syrup 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

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 9/21/2015 8:59 AM

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

Rehydrering av gjær:
http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/

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

37.5 g Appelsinskall
6.25 g Ingefærrot
6.25 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

Gustavo Marsan

Boil Size: 4000 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 7:42 PM

Notes:

Author:

Tyler D

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 13.1

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 11:51 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: keg

Priming Amount: 12psi

Creation Date: 4/1/2014 3:28 PM

Notes: