Homebrew Beer Recipes | Page 1372 | Browse 310,000+ at Brewer's Friend

Author:

liriodendron

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 120g

Creation Date: 2/5/2017 5:27 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:

BenoitC

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2

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: 4/15/2020 6:02 PM

Notes:

Author:

Misiak

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 2.5

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 7 C

Creation Date: 1/20/2019 3:18 PM

Notes: Fining:

The most common use rate for gelatin is 1g of gelatin for each 3.8L of beer. 6g per 23L

Dissolve the gelatin in 60ml of water per gram of gelatin. Using this rate it takes 5 grams of gelatin dissolved in 300ml of water to dose a 25L batch of homebrew.

To dissolve and rehydrate the gelatin powder sprinkle it onto the cool water and give it a gentle initial mix then allow it to rest for 15-30 minutes depending on how patient you are.

After allowing it to “bloom”, stir the mixture together until you don’t see any more solids.

Heat the solution on the stove top or in the microwave until it is at least 70C. If using a microwave heat slowly in bursts and check temperature.

Pour the mixture into the already cold fermenter (<10C minimum, <2C even better) and agitate if possible to disperse the mixture a little better in the beer.

Let the fermenter rest cold for 2-3 days or longer then rack to bottles or a keg.

Author:

JPSobral

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 11:03 PM

Notes: Grai malt was bought crushed

Author:

Duncan262

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 83

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 11:11 PM

Notes: Treated Mash Water
Mash for 1 hour @ 152 F
Mash Out 10 minutes @ 167 F
Treated Sparge Water
Brew House Efficiency:______________________%
Pre-Boil SG __________________
OG ___________________
FG ____________________

Author:

supercow

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 69

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: 11/4/2016 1:18 AM

Notes:

Author:

Brewmasterbigz

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 10/27/2016 5:56 PM

Notes:

Author:

Head First

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 10:24 PM

Notes:

Author:

Per Morten

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 3

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: 4/1/2016 7:08 AM

Notes: Mash: 60 min 66 gr. Boil 90.
Cooled to 15 gr. added yeast
Fermentet at 16-17 gr. 14 days
FG1010

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 10:00 AM

Notes:

Author:

Vincent M

Boil Size: 230 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 2:15 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2017 9:15 PM

Notes:

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 6:39 AM

Notes:

Author:

Natalyia

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2017 6:56 PM

Notes:

Author:

Ciek

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 4 oz at bottling

Creation Date: 4/4/2018 7:50 PM

Notes: Peppers used were 1 aged habanero, 1 fresh Serrano, 2 dried cayenne. Bottle condition to high carbonation and serve to the brave amongst you. Also an excellent cocktail ingredient.

Author:

joned007

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.3

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: 8/17/2015 9:13 PM

Notes:

Author:

jbry

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 12:51 AM

Notes: substituting some Warrior hops in the boil

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 21

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 34 ° C

Priming Method: co2

Priming Amount: 2.28 bar

Creation Date: 2/25/2021 11:46 AM

Notes: De Koninck APA clone

Brouwerij De Koninck NV
(5 gallons/19 L all-grain)

OG = 1.053 FG = 1.013

IBU = 27 SRM = 13 ABV = 5.2%

Ingredients

7 lbs. (3.2 kg) Pilsner malt

2.5 lbs. (1.13 kg) Vienna malt

8 oz. (0.23 kg) aromatic malt

12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)

8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)

4 oz. (113 g) Belgian Special B malt

4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)

2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)

3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)

Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)

1 cup corn sugar (if priming)

Step by Step

Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”