Homebrew Beer Recipes | Page 1077 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2014 12:50 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.354

Efficiency: 75

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: 9/6/2019 3:25 PM

Notes:

Author:

benfreund

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: 10 PSI

Creation Date: 11/9/2018 3:55 PM

Notes: In j

Author:

Cameron

Boil Size: 8.02 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 12:46 AM

Notes:

Author:

seed2tree

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 5:15 PM

Notes: Recipe Based in RIS "Old Rasputin", with Steen's Syrup added into recipe.

Author:

Midas Nanobrasserie

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2016 4:21 PM

Notes: Strike water : Approx 68 C.

For the Pumpkin Puree, use rice hulls to prevent stuck sparges. I will use approx. 300g of rice hulls.

Fermentation : Start at 20 during active fermentation, and ramp up to 22 afterward.

Author:

jstontz@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.25

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: 7/20/2016 4:26 PM

Notes:

Author:

St-Marc Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 80

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: 11/17/2015 3:38 AM

Notes:

Author:

whubrewboy

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 10/3/2015 7:52 PM

Notes:

Author:

Boil Size: 8.3 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 12:22 PM

Notes:

Author:

Ceepies

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.182

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2013 7:19 PM

Notes: Pitch 2 vials of yeast

Pumpkin was oven roasted with spices then pureed, the frozen. Once thawed it was added to the secondary carboy and the beer put over it to sit.

In Primary for 1 week
In secondary for 2 months
In bottle for 1 month

Author:

DewsBrews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

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: 4/6/2016 6:01 AM

Notes:

Author:

Boil Size: 6.2 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

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: 4/18/2016 7:43 PM

Notes:

Author:

Peter M. Tacconelli

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/27/2011 6:54 PM

Notes: Watcha-call-it ale. Wanted to slowly introduce my wife into citra hops w/ this sweet lighter beer.

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 89

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 7:13 PM

Notes:

Author:

kcq101

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2017 5:45 PM

Notes: Performed Yeast Viability Starter - 500ml of wort chilled, yeast added, and on stir plate for ~2.5 hours.

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 4.2 oz

Creation Date: 8/28/2017 8:21 PM

Notes: Overall Impression:
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.

Aroma:
Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.
Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Flavor:
Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, and wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.

Mouthfeel:
Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.

Comments:
Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.

History:
An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.

Characteristic Ingredients:
Generally, all malt but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead.

Style Comparison:
Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.

Vital Statistics:
OG: 1.038 – 1.054
FG: 1.008 – 1.013
IBUs: 15 – 28
SRM: 3 – 6
ABV: 3.8 – 5.5%

Commercial Examples:
Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew

Tags:
standard-strength, pale-color, any-fermentation, north-America, craft-style, pale-ale-family, balanced

Author:

Aley Ale

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2014 5:40 AM

Notes: This was a very simple brew that turned out really good....a definite crowd pleaser. I had some fun blending this beer with a single hopped english ale that I had on tap at the same time.

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2014 7:36 PM

Notes:

Author:

Williamchjacobs

Boil Size: 14.75 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 73.2 g

Creation Date: 10/30/2022 7:38 PM

Notes: The color is considerably darker. Two decoctions: Decoction 1 for 20 minutes (1 liters) and decoction 2 for 10 minutes (1 liter).

Reduced the original boil from 90 minutes to 60 minutes. Also adjusted the gain as the effiency was 76% vs. originally planned 70%.

Had to add back 3 liters of water to hit 1.050 specific gravity after boil.

Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 72°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C

A lager fermentation consists of these 3 phases:

primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.