Homebrew Beer Recipes | Page 1100 | Browse 315,000+ at Brewer's Friend

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 75

Mash Thickness: 1.25

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: 3/31/2016 3:41 PM

Notes: CarafaIII at mashout

After adding dexn to mash, mash was at 152. Skipped mashout and immediately recirc'd & sparged

Author:

Smythbk

Boil Size: 8.11 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.33

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: 11/13/2021 1:21 AM

Notes: Honey added at 15 minutes left in boil.

Cinnamon and ginger added with 15 minutes left in boil and left for 15 minutes whirlpool (muslin bag used).

Author:

Boil Size: 26.31 Litres

Boil Time: 75

Boil Gravity: 1.062

Efficiency: 78

Mash Thickness: 6.49

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 224.7 g

Creation Date: 3/24/2021 10:38 PM

Notes:

Author:

bhive01

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 2/22/2020 6:54 PM

Notes: Using Frankenyeast IV from Southern Hills Homebrew Supply, Roanoke VA. It is a massive mixure of old yeast reinvigorated in a huge starter and shipped.
For KY Common recipe, pulled from Reddit. Don't have Brewer's Gold or Azacca so swapping in Northern Brewer and Medusa.

Author:

White Haus Brews

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 6/29/2018 11:09 AM

Notes:

Author:

devanjwanek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 11/16/2017 1:22 AM

Notes:

Author:

Tim81

Boil Size: 21 Litres

Boil Time: 75

Boil Gravity: 11.4

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 8:37 PM

Notes:

Author:

cstenson

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 77

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: 5/21/2017 5:20 PM

Notes:

Author:

Potomaniac

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 9/13/2016 12:28 AM

Notes: 20ml of hopshot at 90, and 10ml of hopshot at 45.

Author:

John L

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 4:09 PM

Notes:

Author:

headshaker

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

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: 4/17/2014 9:30 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 7:21 PM

Notes: Ended up needing to set up a blowoff hose because I added an extra gallon which resulted in too little head space, increased pressure, and a constantly gunked up airlock.

Author:

Alepp

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar (Dextrose)

Priming Amount: 4 oz

Creation Date: 1/25/2016 5:26 PM

Notes: For brew session efficiency:
- Total water used during mash
- Pre-boil volume
- OG & temp of wort before boil
- Post boil volume
- OG of cooled wort
- FG of fermented beer

- After collecting pre-boil volume from MT, collect remaining running's from MT and boil to a syrup, add back to boil kettle final 10 mins.

- Bottle age 2 months for best results

Author:

remmons

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1.5

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: 1/20/2016 11:10 PM

Notes: ACTUAL RESULTS:
SG: 1.058 (Going for 1.062)
OG: 1.078 (Going for 1.080)
FG: 1.0XX (Going for 1.014-5)

Yeast starter was made from one smack pack, starting on Wednesday night. Stepped up on Thursday night with another liter. Fridged Friday night. Drained Sat morning and added 16oz of the 1.04 sparge water while the wort was boiling. 800ml of wort/yeast slurry went into the wort.

Strike temperature was significantly hotter than what I normally do. The water in the cooler was around 176 degrees. After adding the grain, it took quite a bit of stirring to get down to 152. It went from around 160 to 152 in about 5 minutes. Also poured in about .5 gallon of room temp water to bring down the temp. Between the 6.25 gallons and the approx. .8 gallons of infusion water, I only rendered 3.7 gallons. Giving me an absorption/dead space volume of 3.3 for the 16.25lbs of grain. Mashed for about 65 minutes once the lid was shut. Gave it a stir around 30 minutes in and the temp was steady around 151-152.

Second runnings were 1.04 and pulled out a tad over 4 gallons.

The only difference between this boil and the original was that I put the bittering hops in a fine mesh bag. I wanted to avoid having my bittering hops end up in the in the carboy since I didn't filter on the way in. Only the first 1oz of Citra went directly into the boil. All other hop editions were put in muslin bags. I also over-cooled the wort and brought it down to about 158 so I waited a couple hours for it to warm up to around 162ish while at the same time cooling my yeast starter. Total liquid probably a hair under 6 (with a lot of sediment).

6 hours in and I barely notice any activity in the carboy, which was concerning given the speed in which the previous batch took off. I attribute this to the cooler start temperature.

8 hours in a small film of fluffy white foam has appeared. Looks like the carboy now has a slight effervescence. Temp warmed to 164. Added a liter of ice to the bag to regulate the temp rise.

17 hours in and blow off tube is passing CO2 (upped my BO container size to a growler this time). About an inch of foam and there is very noticeable effervescence in the carboy. The flocculation of the yeast doesn't seem to have happened yet so I can't call this vigorous yet. Temp warmed to 166. New ice went in the bag to control the temp increase. Once I hit 168, a lot of ice will go in to main fermentation there.

60 hours in: after bringing it up to 68, I had a blowoff. Decided to take a gravity reading and the refractometer reads 1.018. Still fermenting so I'm happy where this is going - hopefully 1.014-5. After cleaning up and getting everything sorted, I come home 12 hours later to a smaller blowoff. Fermentation has subsided and doesn't seem like the blowoff will happen again. Tied down the lid and added 1 oz of Citra to experiment with adding hops at the end of fermentation (transform non-aromatic glycosides into aromatic terpenoids)(https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques). Temp is holding steady at 66-67 degrees.

Author:

Gustavo Cuesta

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 3:46 PM

Notes:

Author:

Saffa

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 6/26/2015 4:38 AM

Notes:

Author:

Palme

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2015 6:35 AM

Notes: 9l start, 3l skyll = 8l kok. + 2l til dme + 5l kaldt vann i karet = 14l

Author:

Vinnnie

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 1:56 AM

Notes:

Author:

snoochkart

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 3.8 oz

Creation Date: 9/1/2014 1:56 PM

Notes: Pitched 2 packs of Wyeast London Ale III.

Mixed canned pumpkin with honey and baked at 350 for 60 minutes. Let cool, placed in nylon grain bag and boiled for 60 minutes.

Steeped specialty grains in 2 gallons of water 150 - 160 for 30 minutes. Sparged with 1.25 gallons of water 170.

Was left with 2.5 gallons of wort after straining into fermenter. Added 3 gallons of water to bring total to 5.5.

Sliced Vanilla Beans lengthwise and scraped out seeds and everything inside into 4 oz of vodka. Chopped bean into 1/4 inch pieces and added to solution as well. Marinated for 2 weeks and then added to secondary.

Add 1 tsp of Capella's Graham Cracker Extract to secondary. Add the other 1 tsp to bottling bucket.

Author:

Marie-Annick

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 75 ° F

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 7/5/2014 7:59 PM

Notes: Fermentation:
Start fermentation at 20C for 2 days. Raise temp to 25C. Primary 1 week, secondary 1 week. Made a robust starter with DME. This yeast is low flocculating in the starter, but a beast in the wort. There was a good inch of trub and a very thick krausen that acted like meringue. Definitely collected a generous sample for reuse. Force carbed at 20 psi over 2 weeks.

Tasting notes:
Tropical fruits on the nose and very mild spice in the middle of the tongue. Very warming, but no bite from the alcohol. The yeast imparts a sweet, bready flavour with a very mild toasty character. No hops or tannin astringency.

Recommendations:
Would make an excellent holiday ale with the addition of more spice, particularly clove, cinnamon and cardamom. Could up the bittering hops to suit your taste. Since the alcohol isn't on the tongue, watch out!