Homebrew Beer Recipes | Page 112 | Browse 315,000+ at Brewer's Friend

Author:

Larsen

Boil Size: 175 Litres

Boil Time: 60

Boil Gravity: 10.2

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2019 3:08 PM

Notes:

Author:

Porterbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 20psi @ 40F

Creation Date: 7/5/2014 3:04 PM

Notes:

Author:

Granero'd Homebrew

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.3

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: 10/20/2019 2:39 PM

Notes: Pumpkin Prep:

You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long.

Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar.

Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor.

Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge.

On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.)

To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

https://beerandbrewing.com/perfect-pumpkin-ale-recipe/

Author:

Sensing Brewing

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 9:48 AM

Notes: WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50

A blend of Brett Brux at fruting.

Primary in a 30L bucket for 3 months, i top the rest of in a 5L carboy.

Secondary add 9kg of fruit in a 30L Glas carboy.

Author:

afblue

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 11:11 PM

Notes: First initial taste, slight more citrus and not as dry finish as 2X out of the bottle. But a damn good beer!! This keg went quick. I have a small amount of frozen wet hops and this is the first beer I put a hop bag in the keg. Flavor slowly built over a week in the keg with a pleasant fresh flavor to the beer. I am saving my fresh hops from now on to finish my IPAs!!

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:

Gustavo Marsan

Boil Size: 23 Litres

Boil Time: 80

Boil Gravity: 1.042

Efficiency: 54.6

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2014 1:09 PM

Notes: Recomendo muito que, se for repetir a receita, fermente entre 18°C a 20°C.

Maturar apenas 21 dias, mas deixarei as garrafas guardadas até o evento. Minha geladeira consigo colocar até -2°C, nesta cerveja quero maturar oscilando entre -1°C a +1°C.

Nesta receita, vou usar 6,5gr por litro. Ou seja, 130gr para 20l. Como posso não ter exatamente 20l, posso ter uns 19l no tanque, essa medida (130gr) daria cerca de 6,8/6,9gr por litro.

Author:

KCHOPTALK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.15 psi

Creation Date: 7/12/2019 1:52 PM

Notes:

Author:

Bobnov90

Boil Size: 21 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 6:49 PM

Notes:

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 67

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 92 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/29/2020 5:31 PM

Notes: 700 ml starter

Coconut tincture:
Combined 8 ounces of shredded coconut and 750ml of rum and let it sit for 2 weeks. Strained off the shredded coconut and the liquid leftover was the tincture. Added the tincture to the keg to taste.

Author:

SJB Homebrew

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:23 PM

Notes:

Author:

Jimmyt50

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 10/23/2018 3:52 AM

Notes: "Since its release in 1995, Asahi Kuronama has become Japan’s favorite dark beer with its rich aroma and subtle sweetness. It is made from three types of dark roasted malt that each gives a different characteristic flavor according to how it is roasted and toasted. “Dark malt” produces the distinct fragrance of dark beer. “Crystal malt”imparts a delicate sweetness, and “Munich malt” adds a fullness of taste. The exquisite blend of these three types of malt maximizes the goodness of each and creates Asahi Kuronama’s distinct richness and smoothness."

Dark: Carafa II, Chocolate
Munich: I, II
Crystal:

https://www.homebrewtalk.com/forum/threads/by-popular-demand-the-asahi-dry-clone.12143/

Author:

choncho1984@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Honey

Priming Amount: TBA

Creation Date: 8/17/2017 5:25 PM

Notes: Recipe from pork chop on Northern Brewer. Mash and Sparge as usual. Boil for 5 minutes. Chill to 110f. Add food-grade lactic acid if available to get 4.4-4.7 pH, (5mL). Add entire carton of Goodbelly. Seal kettle and leave at 110f for 1-3 days, depending on desires tartness. Taste test- sweet and tart like lemonade. Check pH, 3.2-3.5. Boil for 60 minutes to eliminate DMS. Chill to ale pitch temp and add 3 packets of US-05. fermentation 10-14 days. Add minimum 15g sea salt per 5 gallons. 15g coriander at flameout if wanted. Recipe called for 2 packets of yeast for 5.5 gallons.

Author:

novelty

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 3/16/2016 6:16 PM

Notes:

Author:

Aguins4me

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 70

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: 3/22/2016 3:41 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

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: 9/15/2016 6:48 PM

Notes:

Author:

jwdavis14046@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/30/2013 6:06 PM

Notes:

Author:

cityofchi

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

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: 1/26/2014 7:23 PM

Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.

If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.

Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.

Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 9/18/2016 8:58 AM

Notes:

Author:

Dustin Bagby

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 4/20/2011 6:06 PM

Notes: