Homebrew Beer Recipes | Page 1009 | Browse 315,000+ at Brewer's Friend

Author:

Crashgraham

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2018 2:37 AM

Notes:

Author:

Williamchjacobs

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 7.2

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2022 10:23 PM

Notes: Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Author:

MeemoNZ

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2.7

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: 11/22/2020 4:45 AM

Notes: Fermented seperately @ 2 x 25L
1 x 25L with Wyeast - Denny's Favourite 50 1450
1 x 25L with Mangrove Jack - Bohemian Lager (M84)

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2020 8:31 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 74

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: 4/21/2020 8:40 PM

Notes: 21 Avril 2020 (Pandémie)
37L d'eau dans Robobrew
Recette improvisée sur le fly

200g de houblon réutilisé (probablement oxydé) du dry hop de kombucha Mangue Orange Houblonné + jus d'orange + citron séché, etc qui vient avec.
Tout ça ajouté au mash.

Mash prolongé de 20 minutes à cause de visite.
Bon - crissement trop de moût... 24-25L probablement en plus des 2 litres de jus d'orange et purée de mangue (fuck)

OG: 1.048 - Gravité et volume fermenteur ajustée en considérant l'ajout du jus d'orange boîte (2L)

Amertume très présente - probablement autour de 50 IBU.

FG 29 Avril: 1.012

Author:

Jfry

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 64

Mash Thickness: 1.6

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: 5/5/2019 3:37 AM

Notes: Added 1/2 Campden tablet to mash water and 1/2 Campden tablet to sparge water

Soak oak spiral in 4-5 oz. rum for 2 weeks. Add oak spiral to secondary. Add 1 oz. Mosaic hops to left over rum. Soaked it all up. Add to secondary to dry hop along with oak spiral for 2 weeks..

Author:

Craigers5179

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 71.5 g

Creation Date: 4/30/2019 2:12 PM

Notes: 1. Heat 8 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.

2. Pour in HALF the pale malt and flaked barley while stirring - get rid of lumps. Add remaining half and stir for 5 mins.

3. Check temp is 65-70: preferably 65-67C - adjust if necessary with cold water or add heat.

4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 65c- after half an hour. Stir. Add heat or cold water if not.

5. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.

6. Use another 7 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 13 litres, which will reduce when boiled for an hour.

Take pre-boil gravity following sparge and measure how much wort collected.

7. Dispose of grains, add all wort to pan and bring to boil. Boil for 40 mins then add 15g MAGNUM hops.

8. Boil for a further 10 mins then add 10g CITRA and 20g CASCADE hops.

9. Boil for a further 5 mins then add 10g CITRA and 20g CASCADE hops for final 5 mins of boil.

10. FLAMEOUT AT 60 MINS. When wort has cooled to 80C; add 20g CASCADE and 10g CITRA.

11. Pour wort into sterilised FV to cool (NO CHILL). Cover with lid. Once it has sufficiently cooled, add to a second sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19c in brew fridge.

Author:

The Craw

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 141.2 g

Creation Date: 11/11/2018 7:18 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2018 5:00 PM

Notes: 9 gallon water into kettle
1.5 gallon trub
5.5 into fermentor

about 1.49 or a little less original gravity

Author:

Holden

Boil Size: 3.66 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 10:56 PM

Notes: Single infusion mash at 153°F for 60 minutes. Adjust mash pH with phosphoric acid (target 5.3 pH). Lauter then boil for 60 minutes. After flameout, chill to 160°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 66°F. Add dry hop at high krausen (day 2). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:
- not a fan of the sacc trois yeast character. Too "Belgium-y". No biotransformation with yeast strain either. Very dry, slight alcohol. Dropped clear, see photo.

Rating: 2.5/5

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4oz per 5 Gallons

Creation Date: 10/25/2012 10:43 PM

Notes: Strike 174 for 7 Gallons
Mash 153-154

All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus

Fermentation stopped at 4% alcohol added extra yeast did not re ferment

3 jalapeño, 1 ghost - no seeds added to 5 gallons for 4 days then one ghost pepper for one day

Other 5 gallons three jalapeños for 4 days

Author:

Corey Leitch

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 8:24 PM

Notes: Placed 3rd in the Stout category of the 2016 New England Regional Home Brew Competition. http://www.bfd.org/nerhbc/NERHBC_Winners.html

Author:

DSDO

Boil Size: 2524 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70.2

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 9:42 PM

Notes:

Author:

Gregory L

Boil Size: 12.15 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 9:08 AM

Notes: "Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

This is the first time I brewed with my new 21L pot, and I accidentally added too much water to the initial boil. I had to spend an extra 28 minutes boiling to get my volume down to fit the fermenter which resulted in an extra IBU kick. To preserve the flavour, I added the leftover hops for a 10min flavour infusion as the recipe initially intended.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Author:

Swebrewer

Boil Size: 14.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 8:05 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 75

Mash Thickness: N/A

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: 1/31/2015 2:32 AM

Notes:

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 3:12 PM

Notes:

Author:

Ed Mittelstedt

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2011 4:30 PM

Notes: This was originally a much more conservative recipe to make an amber ale. Two mistakes happened:

1) I did not use enough water when steeping.
2) I used twice as many hops as I was supposed to.

To save this recipe, I added more DME. I also adjusted the amount of grain in this recipe to reflect the OG.

In the end it turned out as a delicious balanced Scottish Ale.

Author:

Aley Ale

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 6:22 PM

Notes: This brew turned out nice except that next time I would use half the amount of dark crystal or a crystal malt with about half the SRM.

This beer was brewed around the same timeframe as my Amarillo IPA and turned out really nicely when blended at about 80/20 with the Amarillo IPA.