Homebrew Beer Recipes | Page 1252 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 12:28 PM

Notes:

Author:

Weirdbro1

Boil Size: 58.56 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18.3 ° C

Priming Method: co2

Priming Amount: 1.43 bar

Creation Date: 4/12/2022 12:01 PM

Notes: Simple beer to bring out the intense grape/fruityness of the New Zealand Nelson Sauvin hops. Done as a SMaSH style. Single malt, single hop, fermented with clean US-05, mashed at 155 to leave some residual sweetness.

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2020 12:05 AM

Notes: Fermentation temperature is no crucial for the beer. We try to shoot for about 60 F but the provided yeast strain is very forgiving to both higher and lower temperatures. A typical fermentation will be complete in about a week but can take longer with lower temperatures. Coffee should be added to fermenter(or conditioning vessel) no more than 24 hrs before kegging or bottling, ideally at a temperature below 40F. Longer exposure to the beans can result in vegetal flavors in the beer.

Author:

MacCandans'

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2018 9:01 AM

Notes:

Author:

SimonM

Boil Size: 30.3 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 8/2/2017 8:25 AM

Notes:

Author:

Bakke Brygg

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

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: 8/1/2017 7:05 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2017 10:50 PM

Notes: The basis of this recipe stems from The Experimental Brewing podcast episode with special guest Dave Janssen talking about his experience with the Grisette style. Episode is linked below.

Step Mash Option: ( 45 c for 10 min )( 54 c for 20 min )( 65 c for 30 min )( 70 c for 20 min)

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2017 12:09 AM

Notes:

Author:

casey thompson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 3/13/2017 6:35 PM

Notes: Dried Fruits added at same time as Dry Hop - 7 days after addition into secondary fermentation and 7 days before bottling.

Author:

Boil Size: 527 Gallons

Boil Time: 90

Boil Gravity: 13.6

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 9:12 PM

Notes: -All brewers friend recipes become higher gravity. Hoping to account for increased gravity plus dilution from juice.

-tangelo zest from 1 box. 1/2 with rind at flame out

-Tangelo juice added post fermentation.

-Dry hopped with 6 lbs mosaic, citra, galaxy.

Author:

Dave's Dreaded

Boil Size: 14 Gallons

Boil Time: 120

Boil Gravity: 1.042

Efficiency: 65

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: 7/12/2013 12:59 PM

Notes: Wyeast 2000 and 2001 will be used.

Author:

SpeedFarmer

Boil Size: 25.75 Litres

Boil Time: 85

Boil Gravity: 1.036

Efficiency: 81

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 5:13 AM

Notes: Bottled after 2 weeks. 2 1/4TBS honey in 1/2 cup of water. Carbonation was nearly perfect if a little low. Color very nice, seemed a bit low in ABV, try batch sparge next time and better aroma hop later in the boil.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 2:18 PM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 64

Mash Thickness: 3

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: 6/19/2016 9:27 PM

Notes: 1318 / SA04 mixed pitch

Author:

Hop Chick

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 10.5 oz

Creation Date: 1/2/2016 10:00 PM

Notes: Bottle conditioned - strong flocculation helps with clean pours.
Carbonation completed in just a few days @ 68F.
Thick layer of yeast in each bottle suggests a possibly over-pitched batch.

Added 01/04/2020:
The Riverfish Team has just learned that incorrect use of the pitching calculator has lead to heavy over pitching. Essentially, cell counts in a pack of dry yeast was grossly under estimated. However, this batch used Imperial liquid packs.

Author:

BAng-us

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 3:53 AM

Notes: Heaps of info on BIAB on the net. Might be a bit rough first time round, but hopefully it goes alright.

BIAB:
http://www.grainandgrape.com.au/brew-bag-biab

No Chill Method: http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/

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:

Juho_L

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Dextrose

Priming Amount: 60 g

Creation Date: 6/2/2015 4:34 PM

Notes: Steep the grains in 5.5 litres of water.

Author:

PopupBrewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 5:21 PM

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.