Homebrew Beer Recipes | Page 550 | Browse 310,000+ at Brewer's Friend

Author:

taylor perry

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 2:39 PM

Notes: Make a 2 liter starter of 1.035 wort and stir it for 16 hours. Start Fermentation at 68F and let it rise on its own to 71-72F for the duration of fermentation. Dry hop at 64F for 7 days and agitate the carboy every other day to keep the hops suspended.

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 1:35 AM

Notes:

Author:

dorseymw

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 4:54 PM

Notes: The boiling hops were ones I just had laying around, but still fit the style profile.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer.

Add Belgian candi syrup and Irish moss with 15 minutes left in the boil.

Provide the wort with plenty of oxygen before pitching to ensure a healthy fermentation

Chill the wort to 68 °F (20 °C) and ferment at 68 °F (20 °C) for the first few days until the main fermentation is complete. Then let it free rise.

Author:

handr.thomas@btinternet.com

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2016 5:14 PM

Notes: .

Split batch and dry hop 3 x 5 litre demijohns with 14g Centiennial, 14g Simcoe or 14g Mosaic.

Author:

Smedster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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: 10/2/2016 10:05 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 11:16 PM

Notes:

Author:

SpaceRat

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 2L

Creation Date: 5/11/2017 5:27 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 69

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: 8/2/2017 12:49 AM

Notes: original recipe (mustve pulled from HBF)
14lb Marris Otter
1 lb flaked oats
1 lb flaked barley
0.5 lb crystal 40L
Single Infusion Mash - 154 degrees for 60 minutes
Your then given the option for a "Mocha" flavoring addition , or just a full hops version. Full hops recipe uses 1 oz of Magnum (14%) for 60 minutes and 1 oz Crystal (3.5%) for ten minutes. If ur going with the Mocha, use only a half oz of Magnum and leave out the Crystal and then add 3 oz cacao extract (2 oz cacao nibs soacked in 6 oz vodka for 4 days, freezed and had the fat cap removed) and 1 pint of cold brewed coffee extract (1 cup ground coffee soaked overnight in 3 cups water).
Yeast he recommends Wyeast 1318 London Ale III

UPDATE 05102018 :
GreatFermentations just came out with a kit thats about the same malt bill. updating this recipe to match theirs. they suggest adding whole coffee beans to get flavor with minimal color. (ive also heard others on instagram say that). also cocoa nibs after being soaked in vodka.
http://www.greatfermentations.com/downloads/instructions/beerkits/BRTryingtoDecideBlondeStoutAG.pdf

Author:

TheLivingston

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 8/1/2021 3:06 PM

Notes:

Author:

stvhop

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 67.5 g

Creation Date: 1/16/2021 9:49 AM

Notes:

Author:

Bachess

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/1/2020 12:57 PM

Notes: Kettle sour:

In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54

-----------------------------------------
Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)

Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.

This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.

Author:

tinvi

Boil Size: 1140 Litres

Boil Time: 80

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.4

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: 1/20/2020 10:29 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 8/9/2017 2:00 AM

Notes:

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 11/17/2016 12:46 PM

Notes: Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1˚c per day until 21-22c
Cold Crash: +5days at 0.5c

*c = celcius

Author:

JefitoJeff

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 10/23/2015 6:50 PM

Notes:

Author:

M&M

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2015 8:09 PM

Notes:

Author:

SchuBrew

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 9:07 PM

Notes:

Author:

crono1000

Boil Size: 6.31 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 49.4

Mash Thickness: 2.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2017 8:09 PM

Notes: No-Sparge brewing:
After 65 minute mash, wort was fully drained, then completely added back to mash tun. Upon second kettle fill, sporadic washes were done during draining. Pre-boil gravity was 1.034 with a kettle volume of 6.31 gallons. Sugar and Light DME were added to boil to bring pre-boil gravity up to 1.051.
90 Minute boil left a volume of 5 gallons.
Syphon filled fermentor to 4.8 gallons. (.2 gallons trub left in kettle)
Final Gravity is not 1.016, but rather is 1.010 resulting in a 7.2(7.5)ABV
(Yeast was second generation, harvested from previous brew of same beer, resulting in a slightly different strain than the original WLP005)

Author:

MeatballExpress

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1

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: 5/11/2015 2:27 AM

Notes:

Author:

McKnuckle

Boil Size: 4.13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 2.5

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: 12/22/2014 3:07 PM

Notes: Volume of whiskey used was just enough to cover chips in a small sealed plastic container. Half tsp of spices were sprinkled on the mixture midway through soaking, which was done in a cold environment for 12 days. Entire mixture was placed in secondary and beer racked on top. Spent 2 days warm and 3 days cold, then packaged. Could have gone a little longer but didn't want to risk spoiling the excellent flavor.

Actual FG was much sweeter than predicted (1.025), likely due to lactose and high mash temp plus lack of fermentables in some of the grist.