Homebrew Beer Recipes | Page 1181 | Browse 320,000+ at Brewer's Friend

Author:

AshStomper

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.3

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: 8/22/2016 3:09 PM

Notes:

Author:

HardRoc

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/13/2022 8:42 PM

Notes:

Author:

Tylor Miranda

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 5.2 oz

Creation Date: 12/21/2020 5:16 AM

Notes: This Belgian Blonde tastes as if it were brewed by an all-grain method.

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%.

*The bottles are on Amazon. Search Plastic Beer Bottles.
*You may use tap water and/or modify the water profile.

Additional costs include:

$24.57 An inexpensive Amazon stainless kettle from India
$26.97 A 6.5 Gallon Bottling & Siphonless Fermentation Bucket from Northern Brewer with the Spigot: Fermenter's Favorites Bottling Spigot for Bottling Bucket and with the Lid: Grommeted Lid (Drilled)
$8.99 20ft 3/8" ID Siphon Hose
$4.99 Fermenter's Favorites® Spring Tip Bottle Filler
$16.00 Five Star - Star San - 16 Ounce - Brew Sanitizer High Foaming Acid Anionic

A yeast starter is advisable for this beer as it needs about 160B yeast cells and the White Labs yeast packets come with about 100B yeast cells. If you don't want to make a yeast starter, it is advisable to pitch two White Labs yeast packets.

For a fermentation airlock, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling. Primary fermentation ambient temperature is about 68f. Allow the yeast to ferment up to whatever temperature it prefers.

To bottle your beer, precondition each sanitized 16oz bottle with 1 Northern Brewer Fizz Drop. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip inward on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 14 and 21 days. 17.5 is usually a safe number of days to allow carbonation to build.

To add a bit of perceived sweetness and rounded maltiness to the finished product try to get your PPM of Calcium and sodium to about 50. CaCl and non-iodized table salt or sea salt are fine for reaching this water chemistry. Your local municipal water company should have posted your water mineral content. If you are on well water, you can start with distilled/reverse osmosis water and build the water chemistry from there. Just use a PPM calculator.

Don't forget to sanitize everything including the outside rims of the brewing equipment and even the outside of the yeast packet.

Author:

DTimblin

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 6:38 PM

Notes:

Author:

Fujiyama Hunter's Beer

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 12/27/2017 12:00 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 80 Litres

Boil Time: 75

Boil Gravity: 13.9

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/26/2017 7:00 PM

Notes: 2 pcgks fresh yeast

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 9:03 PM

Notes:

Author:

J A

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 82

Mash Thickness: 0.75

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: 3/12/2017 3:05 PM

Notes: OG to fermenter should be 1.060. Sugar will bring up to 1.061

Recipe developed for Six-Pack Series group brewing workshop

Winner - Second place in Belgian Brew Brawl competition hosted and sponsored by South Austin Area Zymurgists.

Author:

Kevin Zix

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 2:43 AM

Notes: Alternate Yeast - WLP013 London Ale

Author:

PeteJ

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 11/6/2016 12:47 PM

Notes: Adapted from BYO recipe found in article "10 Clones from the Dark Side".

BYO recipe calls for 1 pound of hops for dry hopping. Since I am not willing to pay that much for dry hopping a beer, I only added what was left in bags of hops purchased for the boil.

Brown sugar is to be caramelized before adding to boil.

Author:

armchairprotester

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 9/19/2012 5:12 PM

Notes: USE 3 vials of Yeast (1.5 vials per carboy)

Primary Fermentation: 7days @ 68f
Secondary Fermentation: 7days @ 68f
Additional Fermentation: 7 days keg conditioned while force carbonating

Addition of salts to SD Alvarado Water will increase bitterness
Sulphate : Chloride ratio : highly bitter
Alkalinity and SRM good for dark beer (150-300 ppm Alkalinity)
Estimated pH = 5.96
residual alkalinity = 93.12

Author:

Grog Eisenbein

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2016 1:29 PM

Notes: After primary fermentation, add 2 kg of frozen (thawed) raspberries to one carboy and 2 kg of frozen (thawed) sour cherries to the other.

Author:

fabriciob9

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 4

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: 5/19/2016 12:50 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 5/7/2016 3:01 PM

Notes: Brewing day went perfectly. next morning flocculation was very violent. Had to purchase Blow-0ff tubes. $8.00

Solution: Purchase 2 big mouth Bubblers. 6.5 gal. $60 ea.

Author:

Empire Road Brewing

Boil Size: 8 Litres

Boil Time: 70

Boil Gravity: 1.162

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: Priming sugar

Priming Amount: 2 drops

Creation Date: 4/3/2016 12:44 AM

Notes: Fruity hop on the nose. Clean finish. Straw/Amber colour. Very easy drinker. The longer ferment and dry hop (but not too long) helps to bring out the best in this brew.

Brewed and inspired on the news of Mohammed Ali's passing.

Author:

Woodbrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 9:54 PM

Notes: - Ground malt on smallest setting of Millar Mill.

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 5:17 AM

Notes:

Author:

skemp45

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 60

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: 10/13/2014 6:08 AM

Notes: Mash all grains for 60 minutes at 155 degrees.

Sparge at 170 degrees.

75 minute boil with hop regimen above.

Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.

Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.

Primary Fermentations – Wyeast 1214 Belgain Abbey

Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis

Tertiary Fermentation – Wyeast 5335 Lactobacillus

Author:

Nascarella

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2014 3:57 PM

Notes: Taste after fermentation is done. Add spices as needed to secondary.

Author:

Mid-Atlantic Griswold Brewing

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2014 6:17 PM

Notes: Ideally use all 2-row, had an order issue with the brew store.

http://www.brew365.com/mash_sparge_water_calculator.php

Dry hop with either Mt. Rainier, Citra, or Columbus.

Used 2nd generation California Ale.

About 4 limes for 1oz of peel.