Homebrew Beer Recipes | Page 1218 | Browse 325,000+ at Brewer's Friend

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/9/2014 5:02 PM

Notes: 1-28-14 Kegged and forced carbonated.
Very close to a Ballast Point Sculpin I was shooting for.
2-16-14 Blew Keg - Lot's of sad faces when that happened. 5 Gals not enough of this one. Got offered to be funded for 15 BBL brewery based on this beer and Doug's Pale ale. Great testimony!
Been requested to brew again asap!

Author:

Mulamanca

Boil Size: 52 Litres

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

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: 8/1/2015 5:34 PM

Notes: baseado na receita da braumeister, com adaptaçoes com lupulo.

Acrescentamos um lupulo:columbus
Diminuimos quantidade de cascade no final.

Author:

Steven H

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 11:00 PM

Notes:

Author:

Beer Inspector

Boil Size: 4.91 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2019 1:11 AM

Notes:

Author:

dgeiser

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 12:37 AM

Notes: 6g gypsum
5g Epsom
2 calcium chloride
6ml lactic

ph 5.4

Author:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 3:05 AM

Notes: Pasteurize 1 lb. raisins in 1 QT. water than put the raisins into a hop bag inside of the fermenter along with the water used to pasteurize the raisins.1/2 lb.raisins in the mash.

Author:

ragingmoon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2017 2:04 PM

Notes: Whirlpool and let stand for 20 minutes before cooling wort to 65.
Ferment at 67 degrees for 7 days then add dry hops and raise temp to 72 degrees for 3 days.
Cold crash to 35 for 48 hours.
Keg/bottle to 2.5 volumes.
Original recipe in Magazine= 1.070 OG/ 1.007 FG, 8.2% ABV

Author:

Icemann

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 1.5

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: 5/5/2018 1:47 PM

Notes: Imperial Red IPA aged in 666 Whiskey Barrel from Vapor Distillery. The 666 whiskey has a 51% Bourbon, 45% Rye, and 4% malt composition.

Author:

Boil Size: 9.4 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2023 5:46 PM

Notes:

Author:

DocDee

Boil Size: 12.64 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2022 3:26 AM

Notes:

Author:

Canadian Pilsner Lager

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1 .25 cup

Creation Date: 3/2/2022 10:08 PM

Notes:

Author:

mericoo

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 69

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.85 bar

Creation Date: 2/22/2020 4:21 PM

Notes: first 1073
pre 1048
post 1056

h 1
20 min hblanc 65C %9,4 AA 20gr 20 lt + 2,1 lt water
1-03-2020 1,018 SG
07-03-20 1,016 koku tad beyaz şarap acılık güzel
80 gr Hblanc dry hop added
2,77gr/50cl 2,08gr/33cl beyaz şarap gibi çok güzel acılık biraz fazla

hbc 2
15 dk hbc692 75C 6,7 alfa 56gr 15 lt + 2lt su
1050 de başladı.
1-03-2020 1,016 SG
07-03-20 1,014
28,3 gr azacca and idaho7 dry hop
2,08gr/50cl 2,08/33cl (1,8gr/33cl bazıları) tat koku çok güzel acılık yüksek

14.03.20 şişeleme

Author:

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 2:48 AM

Notes: Brewed: 8/18/2017
Notes: Smells fairly apple-y and not very hoppy in the carboy.

Kegged: 8/21/2017
Notes: I reused the yeast cake left over from the Lemongrass Wheat and as a result fermentation started within minutes and was fully active within an hour. The result is this beer finished out completely in only about 3 days. Will definitely be reusing yeast cake in the future. Worked great.

I am going to let the beer sit in the keg for a week before dry hopping. Drain off the yeast from the bottom and then add dry hop for 5 days.

Author:

St.Kjell

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 1/27/2017 10:49 AM

Notes: 2 pk. gjær á 11,5 g.

Author:

brownie_347

Boil Size: 11 Litres

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: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 8:07 AM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 4:53 PM

Notes:

Author:

TWS

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: sugar

Priming Amount: 5 oz

Creation Date: 5/24/2016 3:42 AM

Notes: LME added after completion of partial mash with grains

Author:

Fatty Lumpkin

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 8:19 PM

Notes: Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155° F (70° C) for 30 minutes. Remove the grains from the wort. Add the malt extracts and boil for 60 minutes. Add the first hop addition of Amarillo at the beginning of the boil primarily as a foam inhibitor. Add your irish moss for the last 30 minutes. Turn off your burner and remove your pot from your heat source. Now add your 5 ounces of Amarillo hops, and stir to mix in. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150. This extracts a small amount of hop bitterness, and a large amount of hop flavors. When you have cooled your beer to about 80, you can strain the beer into your fermenter. Aerate your beer and pitch your yeast. Ferment at 68°-70°F to help hold the aromatics in the beer. When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days. Then bottle or keg as you normally would.

Author:

John Baker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/6/2016 3:43 PM

Notes:

Author:

Mystic Brewing

Boil Size: 7.00004 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: 5/30/2011 2:21 AM

Notes: