Homebrew Beer Recipes | Page 1284 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 3:37 AM

Notes:

Author:

Todd Cogswell

Boil Size: 8.09 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/24/2021 5:52 AM

Notes: Sugar Creek Malt only Recipe based on what was available for the club meeting brew. LODO O2 scavenging of full water volume prior to strike. Na Meta at 25ppm added for Chloramine and O2 protection during mash and sparge. Water calcs done in Bru'n water to a predicted pH of 5.33, and final water chemistry of CA 91, Mg 26, NA 39, S04 81, Chloride 59, SO4/CL ratio 1.4, Lactate 367ppm, Phosphate 58ppm

Author:

dmarten

Boil Size: 9.2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 3.76 psi

Creation Date: 12/27/2020 3:39 PM

Notes: Kit from Northern Brewer supply
https://www.northernbrewer.com/products/dragons-silk-imperial-stout-all-grain-kit?variant=7731868336172

Author:

nununene

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: BrownSugar

Priming Amount: 5.4 oz

Creation Date: 10/21/2020 1:23 AM

Notes:

Author:

biroo.david

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: dextrose

Priming Amount: 211.8 g

Creation Date: 5/13/2020 9:34 AM

Notes:

Author:

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 73

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: 1/27/2018 11:52 AM

Notes:

Author:

c c b

Boil Size: 120 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 80

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: 1/24/2018 8:09 PM

Notes:

Author:

Bv2613

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.5 oz

Creation Date: 12/11/2017 1:54 AM

Notes:

Author:

NDB

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2017 4:28 PM

Notes:

Author:

jwalkermed

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2017 6:59 PM

Notes: 3 gallons Louisburg Premium Apple Cider from HEB
1lb table sugar

1/2 tsp pectic enzyme/gallon juice
1/4 tsp yeast nutrient on day 1, 2, 3 and 4

1lb 2.4 oz ginger @ secondary till it tastes good.

Cold crash.

Sorbate then
2 can of apple juice concentrate
1/2 cup of corn sugar boiled in water

to keg for carbonation.

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2017 2:27 AM

Notes: Add mango juice to taste

Author:

mytdil6

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 10:53 PM

Notes:

Author:

Rustybrown123

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 6:54 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 9:50 PM

Notes:

Author:

Brew Lab

Boil Size: 16 Gallons

Boil Time: 20

Boil Gravity: 1.152

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: 10/10/2015 7:12 PM

Notes: -Heat ~16G of water to around 175
-Dissolve all extract and sugar
-Add hops
-Bring to boil for 20 mintes
-Cool and transfer to fermentor
-Add yeast, seal and apply blow off tube/airlock

Yeast Used: Red Star Pasteur Champagne, 9 packages per 15 gallons of wort

Author:

twistr25

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 1:38 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 7/28/2017 2:27 PM

Notes: Skibsøl er en gammel dansk ølstil, tradisjonelt brukt som proviant i den danske marinen. Den Store Danske beskriver det som følger: Skibsøl - overgæret, alkoholsvag, mørk dansk øltype. Den har en relativt kraftig humlesmag og bliver som de tidligste danske øltyper brygget på røgmalt

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:

GUY235

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:08 PM

Notes:

Author:

Greg Dunning - Beer Stalin

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.015

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2021 7:27 PM

Notes: Do not know why OG calculations are so far off.

Guinness-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.3°P)
FG = 1.010 (2.6°P)
IBU = 41 SRM = 44 ABV = 4.1%

Ingredients
6.25 lb. (2.83 kg) Crisp British pale ale malt or similar Maris Otter malt
1.75 lb. (794 g) Great Western flaked barley
14.0 oz. (397 g) Great Western roasted barley (500 °L) (crushed to powder)
8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Extract with Grains Option
Replace the British pale ale malt and flaked barley with 5.25 lb. (2.38 kg) Muntons pale ale liquid malt extract.

Partial Mash Option
The recipe becomes 1 lb. (0.45 kg) British pale ale malt, 1.75 lb. (794 g) flaked barley, 14 oz. (397 g) roasted barley, and 3.5 lb. (1.58 kg) Muntons pale ale liquid malt extract. Place the crushed grains and flaked barley in a steeping bag. Heat 5 quarts (~ 5 L) to 160 °F (71 °C), add grain bag, and let steep for approximately one hour. Rinse out the grains and proceed as normal, adding the extract and water to the steeping liquor.