Homebrew Beer Recipes | Page 1427 | Browse 325,000+ at Brewer's Friend

Author:

Valkyrie Brewing

Boil Size: 10.83 Gallons

Boil Time: 10

Boil Gravity: 5.4

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2019 3:09 AM

Notes:

Author:

guco

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2018 12:19 PM

Notes: If using fresh pumpkin, cut into quarters, seed, and bake in oven at 350°F (177°C) for 45 minutes. Scoop pumpkin from skin. Add baked pumpkin or canned pumpkin to the mash. Mash the grains and pumpkin for 60 minutes at 154°F (68°C)

Author:

Barter & Trade

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 82

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2018 11:41 PM

Notes:

Author:

PHB2234

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2017 12:26 AM

Notes: Brewed 8-8-2017
Oxygentated wort for 60 sec. 3x after yeast was pitched.
Fermented cool (65 F) for first 3 days. Very vigorous fermentation, blow off tube required!
Added invert sugar syrup to primary on third day and moved carboy to garage ambient. Remaining fermentation took place at ~75 F. Total fermentation time 16 days.
Actual starting gravity (estimated, due to late sugar addition) 1.073
Actual final gravity 1.012
Racked to secondary 8-26-2017

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 3/7/2017 12:26 PM

Notes: Use piloncillo or another unrefined sugar.

Mash at 152F for 60 min. Add boiling water to raise to 170F, and sparge.

Author:

bridef

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:37 AM

Notes: homemade apricot puree:

3 (11.5 oz) cans of kerns apricot nectar (138 g sugar total)
2 (8.5 oz) package of dried apricot (44 g sugar total)

182 g sugar total is equivalent to 6.5 oz of sugar (accounted for in fermentation as late sugar addition. 10 days in secondary.

Author:

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 12:19 AM

Notes:

Author:

tkaufman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.4

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: 12/27/2015 7:11 PM

Notes:

Author:

duncans

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 5

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: 8/28/2016 9:49 PM

Notes: American Sour Beers
Expect fg 1010.

Author:

Boil Size: 27.23 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 5.22

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: 9/13/2022 2:13 PM

Notes: Jamil Zainasheff raves about this beer which is Matt's fave too.
Dave Line p93 but he puts all 90ghops in at start of boil giving IBU of over 40.
Hence Ive moved over half the hops to flame out

see
https://www.youtube.com/watch?v=8Lq7ajkQyWY

From the Malt Miller kit (£17 plus £6 carriage without yeast);
-This recipe Does Not Include Yeast-

Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.

Ingredients

Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

Total grain bill without husks 3976g

Oat Husks (500 grams)
Progress T90 Pellets (26 grams)
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)

Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

But Harveys website says;
Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Our hops are a blend of four different local varieties, to give a distinctive hoppy finish.The malt miller version looks closer to this ..do this as a separate recipe on brewers friend Millers Sussex Best...

The yeast..
the Malt Miller recipe is for highish attenuation yeast (havnt calculated it exactly) UK based Brewlabs do a yeast slope of Harveys!!!

Ive put in low attenuation yeast Windsor
(doing different mash temps doesn't seem to affect efficiency/ABV in the software??
? plan to mash low at 65 if using a low attenuating yeast in contrast to Malt Miller recipe which mashes at 68.
(Another tack would be to mash high and use verdant)

Author:

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 109 grams to 20 litres

Creation Date: 7/23/2013 1:36 PM

Notes: Water volumes were a little off. I was over on pre-boil volume and under volume after chilling. Need to spend more time on fine tuning water amounts. Used a protein rest of 131 degrees for 15 minutes to help reduce chill haze that has plagued this recipe in the past. My Post boil gravity was 1.052.Exactly what I had planned for.I used FWH on this session as apposed to usual hop regimen. Normally 2 ounces of Saaz at 60 min, 2 ounces of hallertauer at 20 min. Used two packs of US-05. Rehydrated and proofed with 1 cup of wort pulled from kettle after hot break. Yeast showed nice thick head of foam and activity. Pitched after cooling wort to 68 Degrees Fahrenheit.

Author:

Emrah35

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.195

Efficiency: 35

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: 3/2/2017 6:50 PM

Notes: 3kg cortez gold cerveza
300 gr şeker
1 kg bira güçlendirici
OG:1060

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 4:05 PM

Notes:

Author:

Smash café

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: batch

Priming Amount: 100g dextrose

Creation Date: 8/5/2015 7:13 PM

Notes: + 1l starter

lost water mash tun = 3.75 l

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 4/17/2015 9:19 PM

Notes:

Author:

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2015 1:37 PM

Notes:

Author:

jpthier1020

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.41

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: 3/4/2015 11:12 PM

Notes: Primary yeast pitch with British Ale yeast: ferment for 4-5 days.

Second yeast pitch with Champagne yeast, and dry hop with 0.5 oz Saaz leaf Hops; ferment for 3-4 days.

[Original recipe calls for 7# Vienna malt. 12.2 oz cane sugar may be needed to get ABV to 4.5%. If able to get hands on more Vienna malt... Remember to get additional 1.45 lbs to get ABV to 4.5%.]

**An acquaintance from Queensland said that an Australian brewery would use Champagne yeast in their recipes... I am unsure as to why, but I deduce that with a fresh brew, the Champagne yeast will provide an acidity/crispness, since it will convert all residual sugars. I can only assume that there needs to be an ale yeast to pitch initially, so that there are some appropriate breadiness and esterification to the flavors. A high amount of dextrin-rich malt may counterbalance the inevitable tart flavor.

Here's hoping. Cheers!

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:

Ekvern

Boil Size: 22.4 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 8:22 PM

Notes: Double Red IPA. Big notes of mango, passionfruit, pine and grapefruit. Balanced with rich flavours of caramel and toasted malts. Dry finish with high hop bitterness

Mash all grains for 1 hour at 152 degrees
Sparge at 170 degrees
One hour boil with hop regimen above
Ferment at 65-68 degrees
Rak to keg and age for 9 weeks. Add dry hops the last 10 days

Author:

okiemurse

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2014 3:40 PM

Notes: All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71*
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.

Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/