Homebrew Beer Recipes | Page 107 | Browse 325,000+ at Brewer's Friend

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Bottle

Priming Amount: 3.8 oz

Creation Date: 2/3/2014 3:10 AM

Notes: Excellent IPA with tons of citrus and candy like hop aroma.

This stuff went fast

My cousin liked it so much he brewed it

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:

Greenchef

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

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: 10/25/2015 3:20 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 12:15 AM

Notes:

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:

swade@penncharter.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 55

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: 4/11/2019 12:27 AM

Notes: Use Galaxy instead of El Dorado

Secondary (after 8 days) for 5 days
Soak 3 split vanilla beans in 2oz rum.
2 lbs frozen pineapple (defrosted)
1 lb toasted coconut ( 350 in oven for 5 min)

OG= 1.060 (Brix=15)
Predicted ABV= 6%

FG= 1.016 (ABV=5.75%)
Taste=Fruity and light
Color=Golden yellow

Author:

Tradition Brewing

Boil Size: 8.02 Gallons

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 5.75 psi

Creation Date: 11/11/2021 7:22 PM

Notes: Prepare a 1 liter starter.

Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'.

Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl.

Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)

Author:

BurlIves

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 3:46 AM

Notes: Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/31/2015 7:29 PM

Notes:

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2015 5:57 PM

Notes: Neales Yard West Coast Yeast - supposed to be US-05 in disguise.

Author:

Si-Co Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: table surgar made into syrup

Priming Amount: 90g

Creation Date: 4/14/2016 12:00 PM

Notes: My attempt at a clone of the delicious Brewer's Gold beer by Crouch Vale Brewery. The info i've found online suggests it might be a SMASH recipe just using pale malt and Brewer's Gold hops but I decided to tweek it a little. I've added a little bit of crystal for colour and head and I've used Admiral as a bittering hop. I wouldn't have used the Admiral but I could only get 4% AA hops which is much lower than normal for Brewer's Gold and I didn't want to waste them early in the boil.

Author:

cueball484

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2013 2:09 PM

Notes:

Author:

kblankenship11

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.75

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: 10/9/2018 6:18 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-orpheo-roja/

Use soft brewing water, acidified slightly if possible.

Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule.
Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling.

Bottle prime with the usual 0.75 cups (177 mL) dextrose, or corn sugar, per 5 gallon batch.

Chimay has a slightly higher level of carbonation than usual with the style of beer, so feel free to add a few extra teaspoons of priming sugar. It is also recommended to bottle in heavey-gauge, 750 mL bottles if possible (especially with the high level of carbonation). Standard beer bottles should be fine, but regular wine bottles won’t cut it.

When enjoying, pour into a goblet at around 50°F (10°C)

Author:

riceprice22@gmail.com

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 2:17 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2016 8:35 PM

Notes: arget recipe: my base recipe started with Jamil Zainasheff’s recipe in Brewing Classic Styles, then I added my own flourishes like honey malt, Victory, Toasted Oats, Golden Naked Oats, and graham crackers all to add toasty breadiness and honey graham cracker flavors.

Target Original Gravity: I shoot for 1.065 but as you can see in the recipe I came in a bit high

Hops & target BU:GU ratio: 0.43 ratio which translates to roughly 28-29 IBUs for 1.065 gravity. Jamil uses nothing but EK Goldings and that works for me! I get most of my IBUs from the 60-minute addition but then I add a 5 or 10 minute addition as well.

Bake your oats. Around 300 degrees for 15-20 minutes until they darken a bit and smell nice and toasty.

Also add oats to boil: before the wort comes to a boil like around 180F, I add 4 more ounces of oats to the hop spider and leave them in there until the wort has been boiling for 5 minutes, then I remove them and run through a strainer or sieve and basically ring out all of the slimy oat protein which I then add back to the boil and discard the oats.

Low Fat Graham Crackers: 1 box per 5-gallon batch--two sleeves in the mash, one sleeve in the boil added at the same time as the last can of pumpkin about 15-20 minutes left in the boil

Bake your pumpkin. I spread on a baking sheet and sprinkle with brown sugar and pumpkin pie spice. Bake until you can see some browning.
Pumpkin: Approximately 5 pounds of pumpkin. It’s strange, small cans are 15 ounces and large ones are 30 ounces, why not just make it an even 1 or 2 pound can??

When to add the pumpkin: I use 4 small cans in the mash and THIS IS KEY--make sure that you include the volume of the pumpkin in the valume of the mash water and not in the grist weight, I stir the pumpkin in with the strike water. I also add 1 small can in a steeping bag in the boil, added at the same time as the graham crackers, last 15-20 minutes of the boil.

MASH OUT! I cannot stress this enough to do a 2-rest mash, dough in at a low water/grist ratio of like 1.20 quarts per pound so the saccharification rest will be a relatively thick mash, but add an infusion of hot water to bring the mash up to 168-170 degrees and significantly thin the mash, which will help with lautering.

Spices: either use your favorite pumpkin pie spice or make your own based on personal preference. I use this: Pumpkin Pie Spice II allrecipes.com (I split the cloves with Allspice)

Spice quantity:
Pumpkin pie spice: 1 tsp at knockout/whirlpool and then ¼ - ½ tsp or to taste post-fermentation.
Vanilla: 1 tablespoon good quality vanilla extract.

Sugar! Add about ¾ pound of sugars in the last 5-10 minutes of the boil using a combination of mainly brown sugar and then some molasses and raw demerara sugar (if you have on hand), this is really just to drive gravity a bit and add some complementary fall flavors.

****
Rice hulls necessary in mash to help with stuck sparge. Also, need at least 7.5 gallons of boil water so may need adjust recipe. Adding pumpkin to the boil soaks up a lot of water.

Author:

Eggertsville Brewhouse

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 6/1/2012 6:50 PM

Notes:

Author:

cmaxwell

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.75

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: 10/15/2018 4:28 PM

Notes: Crystal 15 for Carahell
Crystal 40 for Medium Crystal

Author:

pctaylo2

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 4:37 PM

Notes:

Author:

MT

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 82

Mash Thickness: 1.25

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: 3/10/2017 6:48 PM

Notes:

Author:

Hop~Mama

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5 oz.

Creation Date: 8/31/2012 6:27 PM

Notes: 8/31/2012
Steeped grains in 1 gal of water for 40 mins @ 160d
Rinsed grains with 1 gal of water @ 130d
Added 1 gal water to kettle and brought to a boil.
Added 60 min. hops, no extract yet. Will be added at 30 mins.
Cooled wort to 90d. Need wort chiller.

OG: 1.055 @ 78d = 1.056

Pitched @ 78d working to bring temp down.

9/6/2012
Added dry hops. 74d up from about 70d two days ago. Allowing a diacetyl rest. A lot of temp swings, but no way to really dial that in yet :(

9/11/2012
Hydrometer reading 1.015. Probably as low as I'll get with this yeast. Decided it fit the profile of an English IPA because of the hops used and that the yeast strain is basically an english ale yeast strain.

5.37% is pretty respectable still and if I understand attenuation right, the beer will be a tad sweeter and have better mouthfeel than a drier beer.

Still plan to add orange extract to the batch before bottling. Should be interesting. Could've used orange peels in the fermentor, but I have the extract on hand and would like to test its effectiveness.

9/18/2012
Finally bottled today. Used 5oz dextrose for priming added a few drops of extra strength orange oil to the primary before bottling. Didn't take a taste so the end result with the orange will be a surprise. There was a nice orangey scent though.

Got 24 25 oz bottles out of it. Super hazy, tons of sediment stirred up because of my crazy insistence on no secondary and adding priming sugar to the primary.
Bottled 12 right away, then waited 30 mins to do the rest. Will keep the batches separate to see if the 30 min. wait allowed the sediment to settle at all. Should be able to tell by what's visible in the bottom of the bottles.

The sediment will settle and pack on the bottom of the bottles, but still, next time I'm either gonna have to add the dex. & flavorings earlier to allow time for the gunk to re-settle or add a screen to the spigot opening. Probably both. I'm stubborn. The main reason I stick with extract brewing is for the relative simplicity of the process. Anything I can do to make the process even less complicated, I intend to do :)

9/20/2012
I know it's green, but I had to see what the base product is like. I chilled one, the sediment is already settling nicely but of course the beer isn't clear yet. First sip is *twang*! Maybe the orange oil did come through, maybe it's the hops? Then it smooths out to honey sweetness, can't say about the victory malt yet, probably lost in the rest but may meld better later. The back end is slightly bitter hops. Not much of a hop nose, especially after all those Red Hoptobers over the past few weeks, and I did go with noble hops, pretty mellow.

Good body, almost thickish, and it's very warming so the FG may have dropped a couple more points at the end. I rocked the bucket a few times toward the end to make sure the dry hops were fully utilized and to rouse the yeast. If there are fruity esters I don't know it because my palate isn't up to tasting yeast yet, and there's the orange. There should be according to the yeast specs, esp. considering the temps I fermented at!

There's a lot going on in this one, and I can't discern particular hop flavors very well yet either, but for being green I'd say it's got promise as a good summer beer when the carbonation kicks in :D Can't wait to try it in another month....