Homebrew Beer Recipes | Page 1125 | Browse 325,000+ at Brewer's Friend

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 6/30/2017 9:40 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.25

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: 11/3/2022 3:03 AM

Notes: Code Red or Red Alert

Recipe updated to achieve darker color. Increased Carafa by 1oz and added some Crystal 120.

Style info: https://beermaverick.com/beer-style/franconian-style-rotbier/

Author:

Wolf Pack Brewing

Boil Size: 65.03 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2022 11:17 PM

Notes: https://shop.theelectricbrewery.com/pages/dry-irish-stout

Add the roasted barley (500L) after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature and you hold for ~10 minutes.

Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal.

The flaked barley (1.4-1.5L) does not need to be milled as it has already been rolled flat and toasted. Add it to the mash as is.

While you can mill the roasted barley (500L) in your normal grain mill, to get the best colour and flavour use a good quality burr (not blade) coffee grinder to get an extremely fine grind, almost like dust.

1.5 qt/lb mash thickness.

Single infusion mash at 148F for 90-120 mins.

Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).

Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.

Cool the wort quickly to 66F to quickly lock in hop flavour and aroma and transfer to fermenter.

Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

Pitch yeast and ferment at 66-68F (wort temperature).

Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

This beer is best served on a stout faucet pushed by a nitrogen/CO2 blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One inexpensive way to mimic this is to use a syringe (without needle). Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but similar to a nitro pour.

Author:

Aussie.Dave

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2020 8:37 PM

Notes: A version of this, but using available local ingredients: https://www.homebrewersassociation.org/homebrew-recipe/fullers-esb-clone/

Author:

Aasbakkane Garasjebryggeri

Boil Size: 50 Litres

Boil Time: 120

Boil Gravity: 1.087

Efficiency: 67

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.67 bar

Creation Date: 2/17/2020 3:34 PM

Notes: Dobbelmesk

Justerar med demerarasukker til ønska SG tilsvarande OG 1150

Tilsetting av demerara undervegs i gjæringa.

Tilsetter også Champagne-gjær EC1118 etter stormgjæringa frå US05.

Tilsetter espressokaffe før overføring til fat.

Author:

knuckFuckler

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2018 11:38 AM

Notes: Ended up with 22 l in fermenter at 1038.

took an hour to sparge.

FG 1009 fucken smacked it dead on cunt! Pure fluke of course given I ended up with 3l more beer than I should :)

So I think I am not getting the boil loss I expect, so my robobrew has shit boilability.

So if I dropped my water and got the right amount, it would be way over gravity. If I do that AND reduce my grain bill will I end up with exactly the same beer?

Anyway, 3.9% and promising pre carbonation.

Author:

Imke

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 90

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2018 11:00 AM

Notes:

Author:

fishchar

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2017 2:36 PM

Notes:

Author:

Meow

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

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: 10/7/2017 9:25 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: KEG

Priming Amount: N/A

Creation Date: 7/21/2017 12:45 AM

Notes: BIAB

Author:

BombasticBeers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 12/6/2012 8:51 PM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.31

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: 11/18/2016 2:03 AM

Notes:

Author:

clint_tiffner@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2016 3:01 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2016 12:58 PM

Notes:

Author:

Jan-Erik

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 1:46 PM

Notes: 2 uker (minimum) gjæring på 18-20 grader.
Ha 7,1 gram eike-chips i en kopp med 2,37 dl Kentucky Bourbon (eller en god røyka whiskey) i 2 dager. Sleng deretter whiskey og eikechipsa rett i kara uten å sile.
Ha 57 gram kona kaffe i 2,37 dl kokt og så nedkjølt vann over natta i kjøleskapet. Sil ut gruten og sleng i gjæringskaret.

2-6 måneder i sekundær-kar. 12-16 grader celsius.

Author:

T2

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

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: 9/5/2015 3:16 PM

Notes:

Author:

bigsandiebrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 68

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: 4/19/2015 4:45 PM

Notes:

Author:

mattmmille

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 6.5 ounces

Creation Date: 1/23/2015 3:38 PM

Notes: Style calls for carbonation to be 3.3 vols up to 4+. I traditionally have excessive carbonation when priming to recommendation, so I am priming for 3.0 vols...assuming it will finish higher.

Need at least 6 gallons for boil, but shooting for 7 gal. I want to have at least 5.5 in primary fermentation, so that I can hopefully package at least 5 gallons.

Porcini tea at bottling is optional.I will taste before bottling and make the decision at that time.

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:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2013 6:13 PM

Notes: This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter.