Homebrew Beer Recipes | Page 1197 | Browse 325,000+ at Brewer's Friend

Author:

Fireguy2273

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2018 10:03 AM

Notes:

Author:

Boil Size: 125 Litres

Boil Time: 15

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 32 ° C

Priming Method: co2

Priming Amount: 0.6 bar

Creation Date: 2/16/2022 7:12 PM

Notes:

Author:

Mguidone91

Boil Size: 6.78 Gallons

Boil Time: 15

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 12.28 psi

Creation Date: 3/24/2021 12:58 AM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

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: 3/6/2021 10:12 PM

Notes: Based on this recipe: https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 60

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: 1/14/2021 4:31 PM

Notes: ========================================
01/22/2021
brewed last night. forgot to add the water agents smh. original recipe had me at 75% efficiency for 1050 OG, came out with 60% for 1040 smh. idk why i thought i would get 75, maybe because recently ive gotten higher efficiencies with double crushing the grain, but also this beer has a lot of flaked wheat and oats so i shouldve known it would be low.

Really if I had done my rule of thumb and left out the flaked stuff in the calculation i wouldve gotten to 75% on the rest of the grain bill.
========================================
01/14/2021
revamping last years OFFSZN for rebrew as mommys bier 2.
* adding water profile and brewing salts. using shared ward labs profile for henrico county for september 2020.
* reducing nugget bittering addition from 0.5 for 60 to 0.4 for 45 to fall more in the middle of the accepted IBU range for this style
* reducing 2row from 4.5 to 4.5lb to account for good efficiency last time, knock the beer abv down from 5.89 to 5.3 (also more in the accepted range)
* added acidulated malt for mash pH
.....should i scale this up to 10 gallons though???? might not have space in the fermentation chamber....
========================================
3102020
Brew day
Originally was supposed to hit 1049 on 5.5gal with 75%. Came out a little under vol, but 1055. Updated recipe as such.

I thought I was going to come out way under because of how light the wort was. And it's a small grain bill compared to recent recipes.
========================================
2/19/2020
initial notes.
notes / changes from original aha receipe :
* swapped out yeast for wyeast.
* this is 5.5 gallons. since its even grain and hop values just leave it like that and aim for 5.5
* the spices are supposed to go in at flameout for only 5 mins in whirlpool - prob need to use a bag.
* recipe calls for 90 min boil but i dont think that is necessary. * ferment at 63 for 7 days then free rise to 73 for remainder.
* original recipe :
** https://www.homebrewersassociation.org/homebrew-recipe/allagash-white-clone/

Author:

Viking Fyr

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2020 1:44 AM

Notes: Viking Malt recipe for 4 malt ale with yeast substitution.
Clawhammer BIAB 120v 10 gallon system
Carbon Water Filter Home Depot
7 days primary room temp
Stick in cooler at 65 degrees until ready to keg
cold crash at 34 deg 2 days prior to keg

4Malt Ale
4Malt Ale is red hued all malt beer brewed with selected malts.
The flavor of this Ale if full and malty but due the that it is pressurized with gas mix
N 70% / CO2 30%. This beer is very smooth and easy going with nice creamy foam. Nice citric note may be noticed originating from cascade hop. Alcohol content promotes the overall taste experience giving a little warming effect in after taste.
The flavor and odor of this beer can be said to be full, balanced and pleasant.
Raw Materials:
75 % Viking Pilsner Malt
10 % Viking Caramel Malt 50 10 % Viking Cookie Malt
5 % Viking Red Ale Malt
Mashing
Malt/Water ratio: 1/4
pH set with lactic acid to 5,6 66°C 60min / 78°C 1min
Boiling:
60min, normal pressure
pH set with lactic acid to 5,0
Bitterness units from bitter/aroma hops: 64%/36%
Bitter hops: Northern Brewer, 9,4 % alpha, dosing beginning of boiling. Aroma hops: Cascade 6,9 % alpha. Dosing 50min from beginning of boiling
Fermentation: OG/FG 14,0/4,4
Mangrove Jacks Burton Union M79;
4 days +20°C / 3days + 16°C / 7 days +10°C / 3 days -1°C. From day 4 pressure +0,5bar
Filtration:
Beco SD30
Beer Analysis: Alcohol
Color Bitterness pH Turbidity
5,0 vol-% 17°EBC 15 BU 4,2

Author:

TigerDave

Boil Size: 6.56 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 10/2/2020 6:59 PM

Notes: (Note: Water Chemistry is based on my Source Water Profile. YMMV!)

This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.

DIRECTIONS:

Mash for 40 minutes at 154°F (68°C), then for 10 minutes at 162°F (72°C). Mash out at 171°F (77°C). Boil for 60 minutes following the hops and additions schedule. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C).

We do two dry-hop additions: one at 30 percent attenuation (about 1.048) and then again at about 1.024. We divide the dry-hop total weight evenly between the two additions.

Author:

Craigers5179

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 45g

Creation Date: 6/20/2019 9:46 AM

Notes:
BEFORE BREW DAY:

1. Steep the dark grains overnight in 2L of water in the fridge.

BREW DAY:

2. Heat 7 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
3. Pour in HALF the pale malt and flaked oats while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
4. Check temp is 65-70: preferably 68C - adjust if necessary with cold water or add heat.
5. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 68c- after half an hour. Stir. Add heat or cold water if not.
6. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.
7. Use another 3 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 11 litres, which will reduce when boiled for an hour.

Dispose of grains, add all wort to pan and bring to boil. Add 15 grams of Bramling Cross hops when boiling point is reached. Boil for 60 mins total.

8. With 10 mins of boil left, sparge the dark grains with 1 L of water and add the liquor. Also add remaining Bramling Cross hops with 10 mins left of boil.
9. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19C.
10. Prime with 45G of sugar in a priming solution. Bottle.

Author:

tommypski

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

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: 1/8/2019 10:37 PM

Notes:

Author:

Wazza

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2

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: 4/27/2018 11:28 AM

Notes: Cannot find rice hulls so had to use oat husks for the same purpose of improving flow through grain bed during mash as high wheat malt proportion in the grain bill could cause flow issues.
2-step mash to encourage hydrolysis of ferulic acid to promote the signature clove-like flavours.
Mangrove Jack's MD20 yeast should provide banana flavours at Fermented at 20oC

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 5oz

Creation Date: 9/10/2012 12:54 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

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: 7/7/2017 12:11 AM

Notes:

Author:

aholmes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: 1.5

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: 6/1/2017 4:08 AM

Notes: Mash grains at 152°F (67°C) for 75 minutes. Sparge at 165°F (74°C).
Primary fermentation for two weeks at 65°F (18°C).

Secondary fermentation for 40 days at 65° F (18° C).

Force carbonated.

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 7:00 PM

Notes: lager 2-4 wks at near 0

Author:

Lumber

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 11:40 AM

Notes:

Author:

DWT

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: DME

Priming Amount: 4 OZ

Creation Date: 3/9/2015 7:32 PM

Notes: OG measured with refractometer at 10 or 1.040, temp @ 65
Gravity being taken March 23 was 1.003

After 2 weeks beer had a harsh taste and aroma was overpowering. BUT after 6 weeks in bottle beer was fine.

Author:

Greg Akins

Boil Size: 5 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: 8/5/2011 12:06 PM

Notes: A VERY light barley/corn brew. Lagered, used Gelatin fining and filtered.

Author:

Efrain

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 10/14/2014 3:37 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2014 4:04 AM

Notes:

Author:

FatsSchindee

Boil Size: 3.85 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 4.73 oz

Creation Date: 5/24/2014 5:07 AM

Notes: Chill wort to 12°C (~54°F), then pitch and let rise to 18°C (~64°F) and hold that temp for fermentation.