Homebrew Beer Recipes | Page 104 | Browse 315,000+ at Brewer's Friend

Author:

SeanKTM300

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 11:26 AM

Notes: NoMore Jungle oats - stuck sparge

Added .5 kg sugar in this batch to bring up to 9%

Rna out of roasted barley so roasted barley was subbed like this

Roasted barley 400 g
Choc 350 g
carafa Type 1 750 g

Author:

beowulf6561

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Batch Prime w/ Brown Sugar

Priming Amount: 3 oz

Creation Date: 10/21/2013 4:29 AM

Notes: Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.

German porter style description:
http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf

Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS

I added beta-glucan and protein rests because of the high percentage of rye being used.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 12/28/2015 8:54 PM

Notes:

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 3:18 AM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 8.8

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 5/6/2020 2:58 AM

Notes:

Author:

Mall

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 11:59 PM

Notes:

Author:

eastoff

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 8:43 PM

Notes:

Author:

citizen86

Boil Size: 3.33 Gallons

Boil Time: 75

Boil Gravity: 1.106

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 6:05 AM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 11/27/2013 9:16 PM

Notes: Ferment for 7 days, or until fermentation slows. Rack to secondary and add cherry flavoring and vanilla extract. Leave 14 days, or until fermentation ends. Add Gelatin (optional) 3 days before bottling and cold crash in fridge to clarify beer (eliminate chill haze).

Bottle and condition 21 days at room temp. Chill 3 days and enjoy.

Lots of Cherry nose and lingering Vanilla flavor..with just enough hops in there to make it interesting...

Author:

Colraine

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 9:59 AM

Notes:
Style:
Inspired by a Bohemian Pilsner but a style unto its own

Lager is made the world over, but our Premium Lager is a one-of-a-kind gem. In all our years, we still haven’t tasted anything like it. Probably because we fire-brew it to be unique and it’s only made with the best ingredients in a traditional way. So say cheers to a beer that’s as distinct as our town.

Author:

Oakhaven Brewing

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2014 3:45 AM

Notes: Excellent winter beer. It's been such a hit, I have brewed it three years in a row, now. I tweak it a little each year, based on the type of Goldings I can find. The original recipe was for East Kent and whole. I had to use pellets this year, but this beer is not about the hops.

Toast the flaked Rye and Rolled Oats under broiler until golden brown.

Add orange zest, cracked cardamom pods and 1 cup of Cocoa powder at 5 min.

Additional 1/2 cup of Cocoa powder added to secondary.

2015

Brew Day: 10/23
OG: 1.071
FG: 1.0198
6.8% ABV

Bottled 11/15 after one week in secondary. 1 cup of cocoa powder added to the secondary.

2016

Brew day: 10/23
OG: 1.074
FG: 1.017
ABV: 7.48%

Moved to secondary: 11/3

Bottled 11/13

2018

Brew day: 09/29
OG: 1.083

Moved to secondary: 10/7
Gravity: 1.026

Bottled 10/20
Final gravity 1.026
7.48% ABV

2020

Brew day: 10/10
OG: 1.080

Went with a 90 minute boil, this time. Added orange, chocolate, and cardamom at 85 minutes.

Author:

jdc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 5:09 PM

Notes:

Author:

GroundUp

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2013 4:48 AM

Notes: Purposeful underpitching + high temp ferm to stress WLP644 inducing big tropical esters

Start the 1st (7 day) dry hop when gravity reaches 50% OG - bind yeast into suspension + improve haze stability

Author:

carolnsteve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 2/1/2015 8:34 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 7/2/2015 8:27 PM

Notes: Lactose added at 20 min

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/14/2014 7:20 PM

Notes: One time named the 81st best beer in the world..and you can make it!!

If you are a hop-head, you will fall hard for this beer...

Ferment for 7 days, or until fermentation slows, rack onto hops for dry hopping in secondary fermenter, and leave for 14 days.

Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clear up chill haze for a super clean, crisp beer.

TONS OF HOP AROMA AND FLAVOR!!!

Enjoy ~HG

Author:

Papini

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 1/31/2016 8:30 PM

Notes: Relação BU/GU - 1,19

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado

Relação sulfato/cloreto - 2,4 - Mais Amargo

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)

Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.

Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.

Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

OG 1085. Eficiencia de 70%
FG 1015.

Author:

prospero

Boil Size: 6 Gallons

Boil Time: 240

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2019 3:48 PM

Notes: The Home Brewer's Recipe Database, 3rd edition
Thomas Hardy's Ale: OG: 1.125. Malt: 100% Pipkin Pale Malt. Hops: Challenger, Northdown. Late Hops: Challenger, Goldings. Dry Hops: Challenger, Goldings. IBU: 50-70. Source RP5. Malt: Pipkin pale malt, Lager malt. Hops: Goldings. Source JE1/2
Notes: Formed from a management buy-out of the Eldridge Pope brewery. See Eldridge Pope and O'Hanlon's.

I mash high (155'F) as the original Thomas Hardy ale was 1.123-1.125 and 12% yet WLP099 attenuates high, this should leave some unfermentable sugars, maximize body, and keep the ABV closer to 12%.

Pre-boil gravity should be 1.062-1.063 for 6-gallon volume, final volume of 3 gallons. (estimate 4 hour boil time & 12% evaporation rate)

Author:

zachman

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 4:36 PM

Notes: For each 5 gallon fermenter :
Peel 4 medium sized blood oranges and separate sections of fruit. Cut the fruit sections into small pieces. Use a zester and zest one orange. Heat the fruit and zest in enough water to cover to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.

Ferment for about 10 days at 72F.