Homebrew Beer Recipes | Page 108 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 10/19/2017 8:49 PM

Notes:

Author:

bevotx

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 9:23 PM

Notes: Add brown sugar at flameout.

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:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: 1.75 oz

Creation Date: 4/17/2018 5:57 PM

Notes: This is a Hazy version of a favorite hop recipe (Fresh Squeezed) + Amarillo to add more orange. I am bittering with Nugget but pre boil. Mostly to keep close to the Fresh Squeezed recipe. You could bitter with Amarillo to lower IBU. Or ditch the bittering completely.

Mash grains at temp 152f for 45-60mins. Mash out 168f.

Add Nugget hops before the boil (First wort).

Add DME before boil to avoid boil overs.

I am ditching the FIning & won't Cold crash to allow for "haze" (right?).

Combine whirlpool hops: Citra + Mosaic + Amarillo & split in half.
-Flameout allow it to cool to 200f & add half the hops.
-Allow it to cool to 180f add second half of the hops.
-Allow them to hopstand / whirlpool 20-30 mins.

Cool to 70f before pitching yeast. I used a simple Safale English S04. It's tearing it up at 63F room temp.

Dry hop with combined Citra + Mosaic + Amarillo split into 3 parts.
-Dry hop #1: 2 days into fermentation
-Dry hop #2: End of fermentation
-Dry hop #3: 2 days after end of fermentation for 3 days

My OG was closer to 1.070 and my Final was 1.005! Perhaps the yeast? Yikes!

Author:

dellbrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/5/2019 5:51 PM

Notes: Secondary was performed in the keg at ferm temps. Temp controller cycled heat and cool with a 3 deg delta from 68F thus max swing was theoretically 65-71F. Given this is January I believe it stayed mostly on the lower end (65-68F). Actual (1st brew) OG/FG was 1054 and 1011 respectively for 5.65% ABV.

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

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: 12/8/2019 8:26 PM

Notes: Recipe sheet and recipe advice courtesy of Big Monk on the AHA forums. Also took some info from the Rochefort 8 recipe from Belgian Candi Syrup;s website.

https://www.homebrewersassociation.org/forum/index.php?topic=33089.0

Simple Infusion Mash- 149
Sparge- 170

Adjust color to SRM 21 with Sinnamar malt coloring.

Author:

Robbyrob08

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

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: 4/12/2019 3:20 AM

Notes:

Author:

Zerosopp

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 3

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: 4/8/2019 8:57 AM

Notes:

Author:

Woozy

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Dextrose for 24L

Priming Amount: 138

Creation Date: 2/23/2016 2:25 AM

Notes: Pitch yeast 18c let rise 1c every 2 days

Author:

Mr Walleye

Boil Size: 17.4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

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: 10 Ounces

Creation Date: 12/14/2014 4:35 AM

Notes:

Author:

Magpye

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/17/2012 3:05 AM

Notes: Briess Special Roast

Author:

Pivo Vino Bru

Boil Size: 76 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 12:29 AM

Notes:

Author:

Boil Size: 26.31 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Corn Sugar

Priming Amount: 6 gr/l

Creation Date: 12/24/2016 2:28 PM

Notes:

Author:

furssy

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2018 12:43 PM

Notes: Mash low, after mashing and sparging briefly raise temp to pasteurise wort. Cool to about 40 C
Before adding lactobacillus sp. lower pH to 4.5;
Keep bacteria in the kettle until pH drops to 3.4
Then boil normally with hops schedule.
Ferment
Add 900g of pureed blackcurrant to secondary for 7 days. Use hop bag for berries.

update 15/12/2018
Bottled, took pH and it came to 3.25 which is very sour. Tastes sour and dry.

update 02/12/2019
Opened a bottle after 2 weeks conditioning. The sourness is much better and rounder. Galaxy complements berries very well. Very nice easy-drinking beer.

Author:

Ninja Bunny

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.377

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 12:09 AM

Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast

Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.

Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.

Author:

Rocketman2015

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 10:54 PM

Notes: Belhaven St. Andrews Ale Clone
36 IBU
4.6% ABV
A few rare renditions may be as pale as 10 SRM, but most have a color rating of approximately 12.5–17 SRM.

The bittering hop in Scottish ales is usually a Goldings variety, while the aroma hops is usually Fuggles or a combination of Goldings and Fuggles. Typical IBU values range between 29 and 35. Scottish ales are rarely dry-hopped, though the exported Belhaven St. Andrews Ale (36 IBU) is.

• Boil the bittering hops for no more than 45 minutes to minimize the amount of astringency leached into the brew and thus enhance the brew’s smoothness.

• Use flavor hops sparingly. The finish of a Scottish ale relies more on clean maltiness than hop aromatics to make an impression.

• Because we are fermenting Scottish ale at the bottom of the yeast’s working range, fermentation tends to start more slowly than normal and yeast reproduction is slightly impeded. To compensate, pitch twice as much yeast as you would for a “normal” ale. Therefore, the recipe calls for two packages of yeast.

• Because high gravities are an additional impediment to yeast getting started, add the brewing sugar not to the kettle but to the fermenter after fermentation is already securely
progressing.

• Lager and condition Scottish ales, similar to altbiers, at a temperature below 50 °F (10 °C) for a few weeks, and serve them at about 55 °F (13 °F).

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 11/4/2015 5:47 PM

Notes: Steep Grains in 3.0 qts. of water at 148'F for 45 minutes. Add water to make 4.0 gallons of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops at the times indicated. Add remaining malt extract and sugar for the final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to five gallons with cool water, aerate and pitch yeast. ferment at 68'F. Dry hop in secondary or keg for 1 week. Yeast Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II) or White labs WLP051 (California Ale V ) Yeast.

Author:

Birra Degli Amici

Boil Size: 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: 1/6/2013 10:37 AM

Notes:

Author:

dankbrewing@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2

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: 8/5/2017 12:17 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.33

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: 8/12/2015 7:03 PM

Notes: 7.25.16 - I just wanted to give an update for anyone who's considering this recipe. This beer was initially terrible. The Corriander completely overwhelmed the beer and tasted awful. Almost a year later it is finally balanced and very delicious. If you don't plan on waiting a year after you brew this I would cut down the spices by 3/4.