Homebrew Beer Recipes | Page 116 | Browse 315,000+ at Brewer's Friend

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Wheat DME

Priming Amount: 1.25 C + 2 C Water

Creation Date: 2/10/2015 8:23 AM

Notes: Clone Sunshine Wheat Beer

(secondary yeast to try Wyeast's 1010 American)

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 8:51 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 5/7days
Dry Hop "5 days" at 20c˚and 2 days at 0c˚"
Cascade
Centennial
Liberty

Author:

Betovar

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 150.1g

Creation Date: 9/2/2015 8:53 PM

Notes:

Author:

Planet Scott

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2014 2:57 PM

Notes: This is an attempt to replicate the Kasteel Winter.

Use 2 packs of Saf Ale US-05 and 1 pack of Safebrew T-58

Boil half a pound of lactose with 4 oz of dark chocolate bar, then add to keg and condition for 65 years.....Just kidding....At least three weeks or more.

Scored 45 out of 50 points at the 2015 Peach State Brew Off. Advanced to mini BOS, but was bumped out for being in the wrong category.

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: N/A

Boil Gravity: 1.007

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: 6/3/2014 1:56 PM

Notes: * Heat 6 cans apple concentrate to 180 deg F; add brown sugar, all spice and yeast nutrients. Once cooled, add to unpasteurized apple cider in primary fermenter. Shake vigorously and pitch yeast.
* Boil crushed ginger root for 10 min in 2 cups water. Cool and add at secondary.
* Heat 6 cans apple concentrate to 180 deg F. Cool and add at bottling.
* Once desired bottle carbonation achieved; refrigerate.

Brewed: 23 Jun 14
Secondary: 1 Jul 14
Bottled: 5 Jul 14

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:

jessiepagan3

Boil Size: 7.92 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

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: 3/1/2017 9:01 PM

Notes:

Author:

crito

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 3:38 PM

Notes:

Author:

Jon A.

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 10/9/2016 9:36 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

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: 1/21/2019 7:31 PM

Notes:

Author:

apopnj

Boil Size: 7.8 Gallons

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 1:59 PM

Notes:

Author:

Djcpereira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 12:07 AM

Notes:

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 68

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: 10/3/2013 5:51 PM

Notes:

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: 7 days

Creation Date: 8/31/2017 5:06 PM

Notes: 1) Treated water and got strike water up to 160 before mashing in. Mash was fairly straightforward but had to heat a couple times as mash sat around 152-154. I stirred 15 mins in and raised the heat to get up to 154 then let mash rest for the remaining mash time.

Mash PH: 5.7

2) Boil went as planned, added hops as recipe called for. I did make a last minute decision to add the 5 min boil hops, but pulled those out of what would've been all whirlpool. Thought it might impart a little more flavor.

3) With 5 mins left in boil, I added the corn sugar and boil hops then at end I immersion chilled to 160 and dropped the whirlpool for 30 mins.

4) I continued chilling which got to about 80F then transferred to the fermenter, moved to temp controlled ferm chamber to cool to 68F before pitching yeast.

OG: 1.064 - missed by .02 from recipe - I did measure this when the wort was still about 80 degrees and was filled with trub so not sure if that had an impact...

5) After temp was stable at 68F, I pitched the ballooned packet of activated yeast and shook the fermenter like hell. *Thanks amazon for not delivering my aeration kit today as you were supposed to...

6) 12 hours in and fermentation is going very strongly. I have a blow-off tube in a jug of sanitizer that is bubbling every 5 seconds. I'll continue to check ensuring their is no clogging from krausen.

7) Dropped Dry Hop as scheduled and pulled a samp!e at 7 days to check gravity. Its reading 1.010 which is off target. Beer tastes very good though. Checked again 2 days later and its still at 1.010 and even better aroma and taste with the second dry hop kicking in.

8) Lowered temp to 38 to cold crash for 2 days to prior to kegging.

9) Kegged with no issues and set carbonation to 2.3 vols. I sampled after 4 days and it's fantastic. Nice milky/pillowy mouthfeel, slight bitterness, and tastes like straight Orange juice.

Author:

ManhattanProjectBrewing

Boil Size: 12.75 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: Honey to 2.3 Vco2 (Brewers Friend Calculator)

Priming Amount: Approx. 4.8 oz / 5.5 Gl

Creation Date: 6/27/2013 2:24 PM

Notes: Mash in 7.5 Gal @ 142 Deg F. (130 Deg F.) 30 Minutes -- Check pH
Add 3.5 Gal @ 212 Deg F. (152 Deg F.) 60 Minutes -- Check pH -- Check Coversion
When conversion is complete...
Sparge 6 Gal @ 170 Deg F. -- Check pH

x2 2L Starter (1 Vile Each)
Target: 511 Billion Cell Pitch Rate
12.1 oz DME = 1.060 OG Starter
Est. 569B Ending @ 90% Viability

Pitch @ 50 F Self-rise to 55 F July 9
Primary @ 55 F x2 WKS (Check Gravity)
D-Rest @ 70 - 72 F July 23
Secondary @ 34 F July 26 to AUG 29
Bottle @ Ambient AUG 29 to SEP 12
Chill to SEP 19 (Test / Deliver [James] SEP 17)
Contest SEP 19
WON: Best Of Show MCZA Club Quarterly, WA

Author:

liquid bread brewery

Boil Size: 6 Gallons

Boil Time: 5

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: 2/15/2012 5:10 PM

Notes: Honey is added at end of primary directly to fermenter and should be soft varietal like orange blossom.

1/2 minerals added at mash the other half added during the boil after sparging.

Lacto starter made with 2 gallons warm apple juice - 90 degrees plus. Pitch and let sit for one week. Add to primary when the yeast is pitched.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 6 gallons. Mash strike temp is 6 gallons at 130 degrees to hit protein rest at 120 for 15 min then raise for 45 minutes to 148 with Herms and then mash out at 170. Only collect first running's as all water added to mash. Collect 3 gallons after 90 min boil and add 1 gallon honey and 2 gallons Apple juice.

Author:

andete

Boil Size: 5 Litres

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 5:42 PM

Notes: 1 third of LIPA I Base dry hopped with Mosaic hops.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 1:46 AM

Notes: ...with the imported taste

Author:

VGdogy

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2014 8:19 PM

Notes:

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!!!