Homebrew Beer Recipes | Page 1113 | Browse 310,000+ at Brewer's Friend

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

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: 11/5/2015 5:21 AM

Notes: - 3 packs of WLP001.
- Pitch entire 2L starter directly into fermenter and write-off difference in dry extract (amount??)

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

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: 2/10/2016 11:59 PM

Notes:

Author:

andete

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 7:08 PM

Notes: Tune the carafa I till the color is bright red.

Author:

AlleyCAt

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 70

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: 11/18/2020 4:29 PM

Notes: After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast.

Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Tips for Success:
Aim for a massive 2-L starter (OG = 1.035) to provide enough healthy cells for a strong fermentation; Bierstadt recommends 210 million cells per mL. This will allow you to go cold and slow. They’ve also noticed that when fermenting as cold as they do, the precursors for diacetyl aren’t formed, which allows them to eliminate that step. If you do detect diacetyl in your beer, feel free to perform a D-rest. If you have the ability to capture carbon dioxide in solution via a spunding valve, you can come one step closer to fully replicating their beer. Typically, you can rack off the trub after 2 weeks in primary or when there’s roughly 1 degree Plato remaining of fermentation in order to naturally carbonate. Finally, everything about this beer is centered around patience. Don’t rush the mash protocol and especially don’t rush the fermentation.

Thanks to Bill Eye and Ashleigh Carter, co-founders of Bierstadt Lagerhaus,, for this recipe!

Author:

Climber160

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2014 6:32 PM

Notes: Excellent Golden Ale! Made from leftover ingredients.

Next time will need to boost the fermentables to give the super yeast more to munch on.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2020 2:40 AM

Notes: Total preboil volume of 7.5 gallons after top off. Ended with just barely 5 gallons into FV. Next time need to adjust recipe and water volumes for higher %boil off per hour and likely need about 1+ gallon after mash to make up for volume difference.

Started fermentation at 55F on 3/30
FG 1.009 on 4/21

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.6

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: 9/4/2019 2:43 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2018 6:30 PM

Notes: Step by Step

Mill the acidulated malt. Place it in a grain bag and steep using .5 gallon of 154 °F water for 45 minutes. Rinse the grain bag with about .5 gallon of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

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: 11/18/2016 12:43 PM

Notes: Primary Fermentation for 3 days at 18°C, and 4 days at 20°C.

Secondary fermentation for 11 days at 5°C, and 3 days at 1°C.

Author:

4Gs Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 2

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: 8/17/2016 2:22 PM

Notes:

Author:

BRPinNC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 5 oz

Creation Date: 5/6/2016 1:14 PM

Notes: CCCitra means Centinnial-Cascade-Citra

Tossed in the extra 0.5 oz. Centinnial hops at 30 minutes. Added 15 IBUs so may come out too bitter.

---Per NB:
Bridging the gap between the classic American
Pale Ale and West Coast IPA, Kama
Citra is a deliciously decadent session ale
bursting with provocative flavors. Kama
Citra’s enticing and inviting appearance
will open one’s mind to prolonged sessions
of sensual sipping pleasure. Pouring a
tantalizing golden-amber, the seductive
hop aroma gently gives way to a sturdy,
yet flexible malt backbone with a delicate
touch of silky caramel that supports
the highly suggestive combination of juicy
tropical and citrus hop flavor that follows,
leading to a satisfying finish. With an O.G.
of 1.050 there’s no need to deny yourself
what you know your heart truly desires:
more and more of this undeniably irresistible
libation. Indulge your wild side and
experience the Kama Citra.

Author:

raiderrob

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2016 3:14 PM

Notes: At a resent local beer and wine fest my home brew club the Shasta chapter of Society of Brewers was there serving home brew sample's. the sign on our both had the S.O.B logo and people kept coming up saying "I wan't that S.O.B beer" LOL. so next year that's what there going to get.

Author:

Seaview Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 3/20/2016 12:33 AM

Notes: Started with the Northern Brewer West Coast Radical Red Ale kit. Used the malt bill provided, adding the carapils and acidulated malt to the grist.

The hops schedule, varieties, and amounts are completely different, as is the yeast selection.

Add dry hops around day 4 of primary fermentation. After 4-5 days proceed with packaging regimen.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 61

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 4:30 PM

Notes:

Author:

Brewer Joe

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2015 1:52 PM

Notes: If no fermentation chamber available, try wet t-shirt method. Google how to cool with evaporation using wet T-shirt. I plan to occupy the bathtub with the carboys.

Author:

Fallen Tree Homebrews

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 2:43 AM

Notes: Dry Hopped on Friday July 31st at 5:30 PM. 7 days.

OG: 1.044
FG: 1.008
ABV: 4.7%

21 twelve oz = 252 oz
12 bombers = 264 oz
516 oz total
32.25 pints

Tastes great! Amazing aroma. Bottled on 8/7/15.
Cold crashed for about 32 hours.

Brewed again on 8/22/15:
OG = 1.054 pitched S-05 yeast at 75F.
Gravity on 9/4: 1.010 (ABV = 5.8%)
Dry Hopped on 9/4.
Kegged on 9/11. Final Gravity = 1.010.
ABV = 5.8%

Author:

Funkbrau

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 7:30 PM

Notes: Boil 20 min without hops to start for 80 minute total to minimize DMS.

Add dextrose with 30 minutes left on boil.

Author:

coffbr01

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 69

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 5/3/2015 5:03 AM

Notes: Copy of Summer Citra Kölsch (http://www.brewersfriend.com/homebrew/recipe/view/9886/) with slight modifications to the mash temp, water chemistry, and using pellets instead of flowers. Active ferment at 65, then drop to 58 when active fermentation finishes. Condition for 3 weeks and force carbonate.

Author:

Heath

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 5:37 PM

Notes:

Author:

DrSherlock

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

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: 4/30/2014 6:00 PM

Notes: This beer got infected and went into the lawn. To probably never be brewed again.