Homebrew Beer Recipes | Page 146 | Browse 320,000+ at Brewer's Friend

Author:

cochran brew house

Boil Size: 7 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: 3/15/2012 12:28 AM

Notes:

Author:

nascyUSF

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 9:27 PM

Notes: Soak toasted oak in bourbon for a while before adding to secondary. Leave them in there for about a week, then bottle.

Author:

dexter101

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

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: 10/20/2017 9:10 AM

Notes:

Author:

BRPinNC

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 3.0 oz.

Creation Date: 9/14/2014 2:08 AM

Notes: PRE-BREW
1. Make yeast starter 2-3 days before Brew Day.
2. Go ahead and make the two tinctures. They have a very long shelf life.
2a. Glühwein Tincture:
To 3 oz. rum, add the anise, lemon & orange zest, cinnamon, cloves.
Saison Tincture:
2b. To 3 oz. vodka, add the coriander, pepper, ginger and nutmeg.
2c. Put both into sterilized jars with tight-fitting lids in a cool, dark place until Bottling Day.
BREW DAY
3. First, make the wort. But during the boil, add ONLY the hops and Irish Moss, not the spices.
FERMENTATION
4. Proceed with Primary fermentation of the whole batch for ~10 days. Don't forget the dry hop addition.
5. Proceed with Secondary Fermentation.
BOTTLING DAY
6. Transfer half the beer into the bottling bucket. Add priming sugar and Saison tincture TO TASTE, stir gently, rest 30 min. and bottle. Then do the same with the Glühwein batch. NOTE: I ended up using 10 tsp. of tincture in 1.5 gal. beer for each batch.

ACK - Starting point recipes:
1. http://www.brewersfriend.com/homebrew/recipe/view/43075/flowers-wood
2. Glühwein recipe from friends Steffen & Evy in Ulm, B-W, DE.

Author:

illingwd

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

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: 2/27/2018 9:21 AM

Notes: This recipe uses the Palmer Brewing method:

- Make up wort in 3 US gal (11.4L) of cold water (on the heat) using half of the total DME. Heat the water up to steep temperature before adding the steeping grains.
- At the end of the boil add the remaining DME and allow the final hop addition to steep.
- Cool and add the wort to 3 US gal (11.4L) of cold water in the fermentor to make up target volume.

Author:

johnoreilly

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

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: 12/31/2015 6:15 PM

Notes:

Author:

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 7/14/2017 9:35 AM

Notes:

Author:

mrh372

Boil Size: 4.5 Gallons

Boil Time: 50

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 4/12/2015 11:32 PM

Notes:

Author:

MWJR

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 2.5

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: 4/30/2016 1:34 AM

Notes:

Author:

Woodshop Brewer

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 59

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: 3/14/2014 12:19 PM

Notes: 1 1/2 tsp Irish moss to boil at 15 min.
1/4 tsp yeast nutrient at 15 min.
Pitch half on WLP 007
Pitch half on US 05

Author:

Mateusz Sokalski

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 27.9

Efficiency: 70

Mash Thickness: 3.1

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: 10/18/2016 8:28 AM

Notes:

Author:

fil&ry

Boil Size: 650 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2015 5:11 PM

Notes:

Author:

philphy

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

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: 3/2/2021 5:40 AM

Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI.

First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background.

My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.

Author:

Mica_Stro

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2016 11:12 AM

Notes:

Author:

Whiskeyjack

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 1/27/2015 7:58 PM

Notes:

American Brown Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 19.75
Anticipated OG: 1.049 Plato: 12.05
Anticipated SRM: 18.2
Anticipated IBU: 34.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 13.55 Gal
Pre-Boil Gravity: 1.038 SG 9.42 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.5 15.50 lbs. Pale Malt - Crisp M.O. Great Britain 1.038 3
2.5 0.50 lbs. Victory Malt America 1.034 25
6.3 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.75 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Horizon Pellet 13.60 25.5 60 min.
2.00 oz. Amarillo Gold Pellet 7.10 8.9 15 min.
2.00 oz. Amarillo Gold Pellet 7.10 0.0 0 min.

Yeast
-----

White Labs WLP001 California Ale Yeast

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.75
Water Qts: 25.67 - Before Additional Infusions
Water Gal: 6.42 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

0

Author:

Jim Neal

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Corn Sugar (for kegging)

Priming Amount: 150g

Creation Date: 1/21/2015 3:20 PM

Notes: Finished product much darker than projected colour, pretty much stout black! (which is as-intended)

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4oz per 5 Gallons

Creation Date: 9/12/2012 12:49 AM

Notes: Strike 174 for 7 Gallons
Mash 153-154

All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus

Fermentation stopped at 4% alcohol added extra yeast did not re ferment

5 jalapeño no seeds added to 5 gallons for 4 days then one ghost pepper for one day

Other 5 gallons three jalapeños for 4 days

Author:

bambam26

Boil Size: 33.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 2/23/2014 7:49 PM

Notes:

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

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: 12/5/2018 8:13 PM

Notes: ***NOTE: GRAIN BILL IS A GUESS***

https://brooklynbrewshop.com/pages/instructions-everyday-ipa
(But kit was https://brooklynbrewshop.com/collections/beer-making-mixes/products/beer-making-mix-double-meringue-pie-ipa )

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.

Additional Ingredients Needed:
2 Lemons
3 Tablespoons Honey
Ice

1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2.5 quarts (2.4 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.

3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils. Add 1/5 Hops when you start to heat the wort.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:

Add 1/5 Hops 20 minutes into boil.
Add peel from 1 lemon 55 minutes into boil.
At 60 minutes turn off heat. Add 1/5 Hops.

Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step.

4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.

“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.

Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.

Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.

Open your fermenter and drop 1/5 Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.

1 week later you are going to add your remaining hops and lemon as a second dry hop. Cut the lemon into small sections that fit into the fermenter but not so small that they will get stuck in your tubing when you bottle. Place the lemon pieces over a strainer and gently pour boiling water over them for about a minute to sanitize. Drop the lemon and the rest of your hops to your beer.

Keep in a dark place at room temperature for two total weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)

In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.

5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.

Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.

Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.

Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.

A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.

Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.
6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Drink. Share with friends if you’re the sharing type.

Author:

Jøran Kvalvaag

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.41 bar

Creation Date: 2/11/2020 8:20 AM

Notes: Silver Medal, NSW brew comp 2019

4th iteration of the recipe to get as close as possible to the commercial example. If you want to make an inspired version of it then don't look here. '
Clone' means to make it as close to the real thing as possible, don't add random bits of crap in there because you feel like it.

Water additions here: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X3WYXZS

Fermentation
Primary 20 Deg C - 5 Days,
Primary 22 Deg C - 3 Days,
Primary 24 Deg C - 2 Days,
Primary 15 Deg C - 1 Days
CC 5 Deg C - 2 Days