Homebrew Beer Recipes | Page 114 | Browse 325,000+ at Brewer's Friend

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 9/10/2012 6:45 PM

Notes: Strike water should be 15F above desired temp, but not sure how the pumpkin will impact the temp... if it's cold might go with the normal 22/23F temp loss? The vodka infused vanilla bean and the extract will steep for a couple weeks with each other and will be added before bottling. Roasted pumpkin in the oven at 350F for 60min. Mash looked really think for some reason and the temp was way lower than usual. I had to top off so much I just left it at 152F instead of 154. Not sure why, I did just get a new mash paddle so that might be the reason. Sparge was super slow and I had to stir it while I was sparging to prevent it from being stuck. I did a hybrid batch/fly sparge. Next time will probably use a whole pumpkin to prevent this. The OG actually may be lower because of the large amount of pumpkin floating in the wort.

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:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 4/12/2015 1:54 AM

Notes: Soak medium-toast American oak spirals in Kraken™ Black Spiced Rum for 2-6 weeks prior to racking for authentic black rum barrel flavor. Age for 2-4 weeks in secondary on rum-soaked oak spirals. Enjoy!

Author:

Herr Braumeister

Boil Size: 7.03 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.25

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: 7/12/2018 8:53 PM

Notes: R/O water. Water agents added to entire mash/sparge volume.

Original version was a bit sweet and cleared up, so reduced the honey malt by half and doubled the wheat malt. Previously it was a half pound each.

Author:

Nebula Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 10/15/2019 1:28 AM

Notes: Brewed on October 19, 2019.

Author:

AshStomper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2018 8:00 PM

Notes:

Author:

British Ale Dude

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 3.12 psi

Creation Date: 9/12/2020 1:33 PM

Notes: Shooting for 4.1% ABV (cask and keg)
max 4.7% ABV (bottle)

Author:

theodorekenn

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2018 7:16 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/26/2014 2:34 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan du kan bruke 20 l meskevann og 14 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

mitchromig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 2/18/2021 3:49 PM

Notes:

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:

Woozy

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2016 7:46 AM

Notes: 2nd try as removed the Sodium Metabisulfite Not an OD brew and
Grain not conditioned with 1-2% water prior to milling to reduce lipoxygenase and peroxidase enzymes.

Water boiled and chilled to 76c
Last 15 mins of boil add 1/2 whirfloc tab
Last 10 mins add 1.5 tsp yeast nutrient and pinch of zinc
Chill the wort quickly and pitch the yeast at 10c
Aerate the wort last and set ferm temp to 9c for 2 days then 10-12c

1st Place Vicbrew 2016 Amber and Dark lager

Author:

cadarnell

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

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: 5/24/2012 8:06 PM

Notes: mash at 154 for 75

Author:

Kyle Krause

Boil Size: 6 Gallons

Boil Time: 90

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: 3/28/2011 6:58 AM

Notes: Grind pink peppercorns and add at flameout. Add sugar additions around day 3-5 of primary fermentation. This beer needs to age for several months before serving.

Author:

Koi Dog Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: table Sugar

Priming Amount: 1/3rd cup

Creation Date: 6/21/2013 12:22 PM

Notes:

Author:

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2015 6:46 AM

Notes:

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 86

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: Bulk Priming

Priming Amount: 150 grams

Creation Date: 4/4/2019 12:06 AM

Notes: This is my first full grain beer! Just to see if it is worth stepping up from partial mash recipes. It was a lot of fun but my equipment wasn't quite right although I made it work. Mash was easy to manage and the boiling pot was at it's limits (no boil over thank goodness) but transferring wort to fermenter was a bit of a challenge without a syphon... Also cooling the wort with ice was a lot slower than I expected.
Look forward to tasting this beer!

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 6:13 PM

Notes: Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

Author:

Brew Camp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 5:17 PM

Notes: 1. Fill your kettle with 3 gallons of water and turn on heat
2. When the water is hot, before it boils, carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
3. Bring your wort to a boil
4. When the wort is at full boil, add 2 oz. Hallertau hops to the boil and start a 60 minute timer
5. Turn off heat. Cool wort by placing kettle in an ice bath in your sink.
6. When it reaches about room temperature, rack your wort into your fermentation vessel.
7. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
8. Use your hydrometer to find your original gravity and record
9. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
10. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
11. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
12. Fill bottles and cap.
13. Store bottles at room temperature for 14 days.
14. Refrigerate overnight
15. Enjoy!!!