Homebrew Beer Recipes | Page 1255 | Browse 325,000+ at Brewer's Friend

Author:

mwpearce

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 12/11/2016 12:12 PM

Notes:

Author:

Airborneguy

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/5/2023 11:06 PM

Notes:

Author:

British Ale Dude

Boil Size: 7.69 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 58

Mash Thickness: 1.73

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 1.1 psi

Creation Date: 4/8/2021 2:15 PM

Notes: Interview with brewer:
http://www.thebrewingnetwork.com/post1676/

This recipe is a loose follow to that recipe.

Some differences include:
-addition of torrified wheat as described in podcast in lieu of rice syrup
- using homemade invert sugar recipe
https://www.hanielas.com/invert-sugar-syrup/
- actual challenger hop amount 42g..finish bag
- did a basket dunk at 150 and a stir
-shortened up 170 part of mash

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/19/2019 1:02 AM

Notes: Batch #1 - 17/6/19 - Eff. 57% -
- Mash 31L, batch 21L, mash & boil 60min. OG:1063 (refract.)
- Used 270g of oats instead of 400g as I was short.
- Cold drip used for max flavour to make it as light in colour as possible, looking for a pale finish.
- Hops chosen to be fruity to match the fruit flavours of the cold drip
24/6/19 - Dry hopped (35g & 50g dry hop changed from 40g of each)
30/6/19 - Kegged and carbed (30psi for 2:45 min), 200ml of cold drip added before carbing
2/7/19 - Pours cloudy deep orange, tight white head,
26/7/19 - It's a pretty ordinary beer, the flavours are a bit muddled with a mix of fruit and early coffee.

Author:

White Haus Brews

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 9:33 AM

Notes: Plan on 2Gal in fermenter after mash
After peak krausen add 1 gal of water along with honey and green tea

Author:

DaveyH

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 76

Mash Thickness: 3.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 3:45 PM

Notes:

Author:

Pivo Vino Bru

Boil Size: 77 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 11:15 PM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 6/23/2017 7:10 PM

Notes: After 3-4 days:

Add 1.75 L Simply Lemonade and 10 oz (1-1/4 cups) Torani Blood orange syrup after primary fermentation is done. This is where the added sugar comes from.

Dry hops 1 oz each per 5 gal keg fermenter.

Testing Mango IPA: 1.75 L Simply Lemonade/Mango + 1 cup Torani Mango syrup, same dry hops.

Testing pumpkin ale: no lemonade, no dry hops. add 1 cup pumpkin spice syrup + spices to secondary. Spices: 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp cloves, 0.5 tsp vanilla.

Boil syrup / spices in 3 cups water for 2 minutes,

Author:

KC

Boil Size: 1.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 2:30 AM

Notes: Skin, shred & roast potatoes
Mash barley, potatoes, ginger, and potato skins

Split batch for secondary dry hopping, 1/2 Mosaic, 1/2 Revolution

Carb drops

Author:

rgrosholz

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 12/28/2016 6:35 PM

Notes:

Author:

Ryan Daigle

Boil Size: 5.5 Gallons

Boil Time: 60

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: 5/14/2011 6:40 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 3:36 PM

Notes:

Author:

phynes1

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2016 1:20 PM

Notes:

Author:

spurviance

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 9:58 PM

Notes:

Author:

nel

Boil Size: 11 Litres

Boil Time: 10

Boil Gravity: 1.111

Efficiency: 88

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 1:51 AM

Notes:

Author:

rrenaud

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 62

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: 12/20/2015 6:01 AM

Notes: Boon gueze dregs. 85% wheat because you gotta do something crazy sometimes.

4/18/16: 1.009 gravity, funky nose, mildly sour, mild fruitiness. pleasant, not complex. might make a good base beer for some stone fruit.

9/10/16: 1.007 gravity, funky nose, moderately sour, has a kind of lemon/citric kind of acidity.

Author:

dr511

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 77.5

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 5:49 AM

Notes: 750ml starter will be an underpitch of 20% which should create a lot of banana combined with high ferment temp and split mash

Author:

Jaroni

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 5:41 PM

Notes: Steep grains 30min @155-8
Sparge with 1/2 gal @170

Irish Moss could be substituted for Isinglass

Author:

Peter Feger

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

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: 3/19/2015 7:57 PM

Notes: An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.

While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.

This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.

I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.

Bottoms up and enjoy.

Pete

Author:

Zombie_Dad

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5 oz.

Creation Date: 3/1/2015 6:06 AM

Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.

Add 1.5 lbs Clover Honey at "flame out".

Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.

This is a rich, malty "amber" and could be called a brown ale if you prefer.