Homebrew Beer Recipes | Page 1212 | Browse 320,000+ at Brewer's Friend

Author:

Jan Erik Johansen

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 10:43 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 78

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: 4,5 g sukker/L

Creation Date: 5/7/2015 2:36 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 8,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 69 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 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP005, WLP007, WLP051, Danstar Nottingham

Author:

Maltose Falcons

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

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: 9/4/2021 7:21 AM

Notes: Special Instructions / Notes:
Kevin's stout brewing had one of the better stories of the day as our intrepid leader realized he had forgotten the Target hops slated for the recipe (1.5 oz). So with a little bit of scrounging Kevin secured an extra 2 ounces of Saaz hops from the Rhudes and proceed to make a Saaz hopped Milk Stout.

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:

Wrightdrew80

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2017 7:43 PM

Notes:

Author:

deal.jt

Boil Size: 0.75 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 4:20 PM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 4/1/2016 10:45 PM

Notes: Lactose added with 10 min left in boil.

Author:

THE ONE CERVEJARIA

Boil Size: 46.3 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2016 1:33 PM

Notes: OG PRE BOIL 1048!

Author:

Jaroni

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 3:38 PM

Notes: Steep grains @155 for 20min

Add extracts
Add hops per schedule.

Author:

sprussell

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2015 12:52 AM

Notes: 1SG: 1.460
2SG: 1.010 (4.73%)

Author:

Anders Bekkelund

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2013 1:13 PM

Notes: Vanilla extract made from vanilla bean and 40 % ethanol.
Coffe extract from freshly ground beans in cold water overnight (fridge).
Oak chips added in bag and left for flavouring with taste samples every day.
Primary fermentation at 20 centigrades, secondary at 16 centigrades.

Author:

Joe McArdle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 7:18 PM

Notes: Date Brewed: 4/18/2015
Racked to Secondary: 4/25/2015
Bottled: 5/09/2015

Start SG: 1.061

Author:

Hills

Boil Size: 7.5 Gallons

Boil Time: 15

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: N/A

Priming Amount: N/A

Creation Date: 3/13/2015 6:10 PM

Notes: sour mash

Author:

chuck's brew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 7:05 AM

Notes: 1. Bring 2.0 gallons of water to 160 degrees

2. Allow to cool to 155 degrees and keep it there and add all the grains. Keep the grains steeping at that temp for 75 minutes.

3. Sparge grains with 2.0 gallons of warm tap water.

4. Add extracts and bring to boil.

5. Once boiling, add 0.5 ounce of Saaz and 0.5 ounce of Styrian hops

6. After 25 min of boiling add the orange peel, crushed coriander, and remain hops in a hop bag.

7. After a total of 30 min of boiling, remove wort from heat.

8. Cool wort in ice bath to at least 85 degrees and transfer wort to a fermenter.

9. Top off fermenter with previously boiled and cooled water to 5.25 gallons and stir

10. Take an O.G. reading

11. Add yeast to fermenter and stir. Ferment for 1 week and take a S.G. When appropriate transfer to secondary.

12. Bottle beer after 2 or 3 weeks and keep in the house around 68-70 for a week.

*****NO MORE THAN 5.5 LBS OF GRAIN IF POSSIBLE, DUE TO HAVING A SMALL STRAINER

Author:

awasson

Boil Size: 2.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 7:07 PM

Notes: Brewed on 2/1, weather sunny in the 50s. Receipt with actual grain bill not available (Dean may have it?). Brew day went well but only came up with 1.5 gallons after the wort was chilled. Added .5 gallon to complete two 1-gallon carboys. OG recorded at 1.048 using a refractometer not calibrated. Two weeks in two 1-gallon carboys for primary fermentation. Absolutely the most aggressive fermentation we have encountered, blew the airlock off both carboys! After two weeks transferred to two 1gallon carboys for secondary fermentation.

Author:

galaba

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 8.1

Efficiency: 53

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 2:02 PM

Notes:

Author:

Russell Vaughn

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/27/2011 7:56 PM

Notes: Lemon Peel Is added at 15 min left in the boil. This beer should be around 6.1% with the alcohol booster added. Don't trust my specific gravity, it needs to be temp corrected too.

Author:

gull.senator

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2014 2:00 PM

Notes: Instructions for batch sparge:
Add as much sparge water at 170F as possible to mash tun, stir for 5 minutes! then cover, let settle for 5 and begin to vorlauf, pouring first quart or so back over grain bed. Trickle left over sparge water over grain bed. Take hydrometer reading of unboiled, mixed wort when you start to boil - take temp, not approx. volume. This is to determine brewhouse efficiency later.

Recipe Notes:
With these hops 1lb or more Rye can be added to complement citrus notes. Also can substitute biscuit/victory malt or more munich malt for more bready malt flavor without added sweetness. Wheat is added to bring light but unique flavor and add body and head. Crystal malt could be substituted or added with any of these if darker color and added sweetness is desired.

First wort hopping is done by adding boil hops directly to boil keg as mash is being sparged. They extract flavor and smooth boil bitterness during this process and as the wort is being brought to boil. All other hops should be added to large mesh bag.

Add irish moss at 45'.

Pitching instructions: prepare yeast when wort has been chilled to around 80F.

S-04 rehydration instructions @ http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf

Draw off 1 pt wort at 86F-74F in sanitized container, sprinkle yeast from packet, stir for 30' while chilling rest of wort temp to 70-65F. Then rack to carboy, add rehydrated yeast and wort back to carboy.

I aerated the carboy as the wort was racking from the boil keg and thought this was very effective.

Fermentation instructions: I started fermentation in low 60's or high 50's. The fermentation began around 8-12 hrs later and ramped the temp naturally to around 65F for the first 24-30 hrs, then it rose gradually to 68F or higher. After the activity peaks around 68F, I let off the blow-off and used the heat stick to keep ambient temp high at 65-68F. This yeast is best started low, then ramped up gradually to 68F. It being English, needs the higher final temperature to clean up off-flavors for about a week+. After that continue to age in primary for another week-2 weeks.

Dry-hop:
After a few weeks in primary, rack to secondary and bring temperature up to around 70 in order to extract hop flavor. Determine dry-hopping rates after tasting racked beer. Dry hop once for 5 days, and add second dry hop if needed. Then remove hops and bring beer to coldest possible temp for several days - then bottle.

Author:

Steven David Poon

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2013 12:51 AM

Notes: This is my first recipe, once I have brewed it, I'll post notes.

Author:

social_misfit

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2013 12:30 PM

Notes: