Homebrew Beer Recipes | Page 1077 | Browse 315,000+ at Brewer's Friend

Author:

DWilly33

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 8:11 PM

Notes:

Author:

run dan run

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2022 1:52 PM

Notes: 1. Add quartered and scraped vanilla beans after beginning of active fermentation. Sanitize with 1/8 cup vodka.

2. Add whole coffee beans loose to the fermentor (without sanitizing them) after primary fermentation has completed. Remove any off color, small beans.

Author:

PHB2234

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 82

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/10/2019 6:43 PM

Notes: This will be batch #96
Brewed on Les' system in Monrovia CA

The dry hops make this beer rock! Especially the El Dorado hop hash that went into primary after the first vigorous fermentation.

Author:

Myndflyte

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 3:11 PM

Notes: https://byo.com/article/hoppy-sour-beers/

For water, add calcium chloride to reach about 100-150 ppm chloride. Don't use gypsum or epsom salt because the sulfate will accentuate the bitterness.

Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops. Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter or keep in pot. Pitch the Lactobacillus of your choice, and add lactic acid as needed to achieve a pH of 4.4. If you are in a rush, sour as warm as you can reliably hold (up to 115 °F/46 °C), ideally above 80 °F (27 °C). Approximate souring time 1–3 days to reach pH 3.3–3.4. You can measure by taste, but the sweetness of the wort can make acidity seem milder than it will post-fermentation (even though the pH will rise slightly with fermentation and dry hopping). Once the desired acidity is achieved, return the wort to the kettle and heat to 180 °F (82 °C). Once the temperature is reached, turn off the heat and add the hops. Allow them to steep for 20–30 minutes before chilling to 70 °F (21 °C). Aerate and pitch a large starter of Brett (most commercial Brett strains are not packaged at a high enough cell-count to pitch directly). A 3-L starter on a stir-plate for a week should be adequate. Once the gravity stabilizes (two to four weeks), the beer is ready to package. If you are bottling, add the dry hops to the primary fermenter. If kegging, bag and weight the hops (I use new nylon knee highs and glass marbles) adding them directly to the keg during natural conditioning. Aim for 2.7 volumes of CO2.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2018 9:48 PM

Notes: same basic recipe as 2017 batch. ~40% Vienna which is exactly what I had available. Added 12% munich for some extra color and malt character.

Author:

Dpkup

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/31/2018 7:26 PM

Notes:

Author:

Boil Size: 60 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.25

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: 2/12/2018 8:29 PM

Notes:

Author:

Sneaky Pete

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

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: 5/5/2017 5:15 PM

Notes: OG 1.054/14 brix

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.044

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: 2/7/2017 5:28 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 3.4 oz

Creation Date: 10/14/2016 6:41 PM

Notes: Add Candi sugar with 10 minutes left on boil.

Soak Cacao Nibs, Ginger, Candied Ginger, and Orange Zest in 2-3 oz vodka for 7 days to extract flavor and sanitize - add to secondary.

OG 1.077
FG. 1.027
ABV 7.05%

FG 1.024
ABV 7.45%

Author:

anthanos

Boil Size: 12.95 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2013 3:45 PM

Notes:

Author:

Umoyk

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 73

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 3:11 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 2:34 PM

Notes:

Author:

jhanson1526

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 11/15/2015 4:08 PM

Notes:

Author:

Wellington Gil

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 10:43 PM

Notes:

Author:

2 Dogs Brewing Co.

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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 7:37 PM

Notes:

Author:

bunnie09

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 5/29/2015 11:20 AM

Notes: - This IPA is intended to be strong (6.9% to 7%) and have a high IBU, I have gone for 50 IBU's

Author:

hdfatboy98

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 12:51 AM

Notes: 4/9/15: started yeast starter at 7:30pm. 1800ml water and 1 cup dry malt extract.
Brix 10.0 sg 1.040
Used 16g of yeast (1-1/2) packets.
4/11/15: Preheat mash tuns with 1-1/2 gallon boiling water for 30 min.
Boiled 3-1/2 gallons strike water to 168 degreed. Added grains and mash went to 155 degrees. Added 1 quart ice water and dropped to desired 152 degrees.For mashout added 6.5 quarts boiling water. Only raised it to 166 degrees. Let sit for 10 min.
Transfered to kettle and boiled. Added 1oz Perle for 60 min. ! oz of Sterling for 20 min and 1 oz Sterling for 10 min.
Cooled to 55 degrees and racked to fermenter. Added yeast and set freezer to 50 degrees. Initial Brix 10.8
4/21: Removed from freezer for diacetyl rest in basement. 61 degrees in basement.
4/23: transfered to secondary. SG reading of 1.010. Set Temperature in Freezer to 50 degrees
4/24: lowered freezer to 47 degrees
4/25: lowered to 44 degrees
4/26: lowered to 40 degrees
4/27: lowered to 37 degrees
4/28: lowered to 34 degrees
5/28: raised to 50 degrees in prep of bottling next day
5/29: Boiled 2 cups water and added 3.5 oz of corn sugar.
Transfered to bottle bucket. Final SG reading 1.006

Author:

Quique Torres

Boil Size: 7.625 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 4:12 AM

Notes:

Author:

Brian Ingalls

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 2

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: 1/13/2013 3:56 PM

Notes: