Homebrew Beer Recipes | Page 1267 | Browse 325,000+ at Brewer's Friend

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 7.25 oz

Creation Date: 1/11/2015 10:21 PM

Notes: Roast 2 heads of elephant garlic at 350 for 75 mins. Remove garlic cloves from bulbs and puree.

Primary for 2 weeks. Secondary for 1-2 weeks.

OG 1.078

IG 1.010
IABV 8.9%

FG 1.010
ABV 8.9%

Author:

EUSTAQUIO.EARA

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 3.56 bar

Creation Date: 5/26/2022 8:46 PM

Notes:

Author:

MWolfy

Boil Size: 7.5 Gallons

Boil Time: 20

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 2 oz

Creation Date: 6/3/2021 4:26 PM

Notes: Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.

Author:

Tibi

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.1

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: 4/5/2019 1:32 PM

Notes: Nem US-05 volt, hanem Brewartec ALE, csa nem találtam a listában.

Author:

shrob

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2018 12:43 AM

Notes: Old world/new world Saison with honey late addition

Author:

soldermooth

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 8:56 PM

Notes: Add Irish Moss in last 15 minutes of boil
Add Yeast Nutrient when pitching

Author:

MathiasK

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 40

Mash Thickness: 2.9

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: 10/19/2017 8:20 PM

Notes:

Author:

Kosmak125

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2017 6:57 PM

Notes: Use 1 cup of honey to replace the priming sugar, follow the same procedure to prime your beer and bottle. Boil the honey in 8-16 oz. of water and pour it into the bottom of your bottling bucket and rack your beer on top.

Author:

LlewellynBrewHaus

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.36

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: 8/6/2015 2:00 AM

Notes:

Author:

Mellow Fellow

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.172

Efficiency: 70

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: 3/24/2015 7:41 PM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 3/12/2015 12:28 AM

Notes: Recipe from the Vinnie at Russian River via the "Are You Having a Lupulin Shift" PDF (https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf)

Dropped back slightly on hops due to ridiculous IBU calcs.

Author:

kaj030201

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2013 4:07 AM

Notes: thick step mash:
122F 30 minutes, 1 qt/lb grain
146F 30 minutes, 1.25qt/lb
156 30 minutes, 2qt/lb
add mulling spices at flameout

Author:

ampi1679@hotmail.co.uk

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 86

Mash Thickness: 3

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: 1/15/2017 12:59 PM

Notes: mash as normal
boil 5 min
chilli to 40oc and hold
split open 12 swanson lacto planterum and sour to 3.5
bring to boil for 15 mins

chilli and pitch sacc yeast ferm at 20oc

sous vide the rhubarb, split vanilla pod and lactose at 62oc till tender

added rhubarb after 4 days in primary

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.5

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 0.8oz

Creation Date: 10/16/2016 7:54 PM

Notes: 6oz red capsicum flesh per gallon, sliced and frozen in zip-lock bag overnight

Add half to the mash, half to the boil (@60)

Infuse 2tbsp mole spice mix with 0.5l of vodka, leave while fermentation continues. Add to taste in fermented beer.

Author:

Benny Van B

Boil Size: 32.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 1:46 AM

Notes:

Author:

OVBrewer

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.5

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: 7/5/2016 12:48 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 9/29/2018 3:49 PM

Notes:

Author:

Jimmy Cracked Corn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 35

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: 1/17/2019 2:32 PM

Notes: (Boil additions of Magnum to get you to 25 IBUs)

Brewing at low gravities presents many brewing challenges that I’ll likely detail in a future blog post. In a nutshell, good brewing practices are necessity, since any flaw will easily show. Additionally, in the recipe design, use base-malts and speciality-grains that have intense flavors, since low alcohol beers have small grists. For the session amber, I went with some flavorfuls malts I normally use in small percentages: Munich, Crystal 75 L, Aromatic malt, and made it the entire grist. On the yeast side of things, I suggest using a strain that will improve the mouthfeel. I used Wyeast 1450, which is a mouthfeel and caramel enhancing strain with a neutral ester profile. Most English strains are also good, but will usually produce some fruity esters, a must-have for any English-style session ales.

Author:

ScottsRX

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 1:59 AM

Notes:

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 70

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: 6/28/2021 6:04 PM

Notes: