Homebrew Beer Recipes | Page 1249 | Browse 325,000+ 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:

petearruda

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 62

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: 6/30/2022 2:06 PM

Notes:

Author:

bigjohn

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.3

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: 7/23/2021 3:33 PM

Notes: 90-minute boil

Author:

gozer

Boil Size: 27 Litres

Boil Time: 30

Boil Gravity: 10.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2021 8:27 PM

Notes:

Author:

jaapz

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

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: 4/9/2021 4:45 PM

Notes:

Author:

Beer Foundry

Boil Size: 30 Litres

Boil Time: 120

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

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: 3/7/2020 1:07 PM

Notes:

Author:

Misiak

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: Force Carbonation

Priming Amount: 14 PSI at 7c

Creation Date: 1/19/2019 11:27 PM

Notes:

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2017 4:23 PM

Notes:

Author:

atle@athor.no

Boil Size: 11 Litres

Boil Time: 15

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2016 12:18 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

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: .3 cups

Creation Date: 9/5/2016 1:27 PM

Notes: Trying to use up some stuff and hoping for a nice pale ale.
Carapils is highly optional.

Author:

ArchiBish

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.191

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2013 7:56 PM

Notes: Description: The old Reinheitsbegot (German Beer Purity Law) forbids the use of rye in beer, to which we say, "NEIN!" This refreshing beer mixes the spiciness of rye with the delightful banana/clove flavors of a hefeweizen, perfect for a hot summer day of 500+ year old rule breaking

* The recipe calls for "2 Cans Briess Rye Liquid Malt Extract" but it isn't available in the recipe tool.
** "Hop-Mod." I altered the recipe to make this a hoppy rye. The original called for 1oz Willamette for 60 mins and 1oz Saaz for 10 min.

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 8/21/2016 4:53 PM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 4:55 PM

Notes:

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.25

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: 1/28/2016 7:30 PM

Notes: Pitch 200g US-05

Author:

MarkE

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: 5 oz

Creation Date: 10/18/2015 11:40 AM

Notes:

Author:

flexmurphy

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.022

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: 8/24/2015 12:41 PM

Notes: Wet-hopped with fresh homegrown Willamette.

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

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: 4/9/2015 6:25 PM

Notes:

Author:

MRA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/19/2015 4:55 AM

Notes:

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.