Homebrew Beer Recipes | Page 1519 | Browse 325,000+ at Brewer's Friend

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 10:17 AM

Notes:

Author:

starfox387

Boil Size: 6.49 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 21.67 psi

Creation Date: 10/13/2021 5:30 PM

Notes: Add 1lb clear belgian candi sugar at 15 minutes left in the boil.

Author:

Brans_2

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 9/20/2021 12:47 AM

Notes: Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge. Adjunct addition notes:

* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature, and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin bag.
* Once fermentation is complete, cold crash for 24 hours and then package.

Author:

CJP3

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 4/2/2020 6:28 PM

Notes: Classic Amber Lager Recipe inspired by various Pennsylvania breweries and my own drinking preferences. Here in PA we simply order these beers as “Lager”.

Brewing Instructions.

Target Munich, Germany or Pottsville, PA water profile. When in doubt brew with soft water and ample calcium.

Mash at 151F for 60 minutes. Target 5.2-5.4 mash pH and adjust with Acidulated malt or phosphoric acid as necessary.

**If you have the ability to decoct, remove 1/3 of the mash and boil for 5 minutes. Perform this step after full saccrification has been achieved. Return Boiled mash to mash tun and mix thoroughly**

If you do not have the ability to decoct, and have the ability to mash out, raise mash to 168-170F.

Vorlauf until clear.

Begin running off wort to boil kettle. Once wort is 1/2-1” above grain bed begin sparging. Sparge with 6 gallons of water to collect 7.5 gallons in the kettle.

Boil for 75 minutes and follow hop schedule accordingly. If you cannot find Yakima Gold hops use Mt. Hood, Willamette, or Nugget. Any German hops can be used as well. Add whirlfloc and yeast nutrient 10 minutes before the end of boil.

Cool to 50F and knockout wort to FV. Aerate Wort and pitch yeast. Pitch 1.5-2X your normal amount.

Ferment at 52F until 7.5oP than raise temp to 58F. Hold at that temp until terminal gravity is achieved. Cool beer 2F Every 24 hours until it is back at 52F. Hold for 48 hours or until final gravity holds stable.

If you do not have temperature control, try to keep the beer below 60F or switch to California Lager yeast that can handle warmer temperatures.

Once gravity is stable, transfer to a CO2 purged corny keg at 3-5 psi and crash to 33F.

Lager beer for 21 days.

Transfer to serving keg or bottling bucket. Carbonate to 2.68-2.72 vol. CO2.

**If you do not have lagering capabilities, bottle condition beer than cold store it for 3 weeks before serving**

Substitute 1.5 lb. of Flaked Maize for 1.5 lb. of Munich for a lighter bodied finish and flavor more similar to Yuengling or Shiner Bock.

Author:

Conanicut Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 4/19/2019 5:41 PM

Notes: Add same amount of flameout spices in secondary for 7 days.

Author:

Boil Size: 31.13 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2017 4:52 PM

Notes:

Author:

ChadFryman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 11:06 PM

Notes:

Author:

joshun2000@gmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 55

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: 12/22/2016 12:52 PM

Notes: I think I somehow nailed everything. My recipe was a Russian River Pale Ale clone recipe I found (http://www.homebrewtalk.com/showthread.php?t=369668). I gave up trying the exact recipe because I rounded up to the next pound the amount I needed and my LHBS mixed all the grains before I realized it.

dry hopped 5 days in. kegged 16 days after brewday. 12 psi to around 2.5 volumes. waiting 2 more days to enjoy

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 7:26 PM

Notes:

Author:

Beernes_Argentina

Boil Size: 270 Litres

Boil Time: 65

Boil Gravity: 1.05

Efficiency: 90

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: 7/10/2016 3:49 PM

Notes:

Author:

snowman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: Recommended amount

Creation Date: 2/7/2013 11:48 PM

Notes: -Add the Light Extract at the 10min boil time (with the Irish Moss and Centennial hops)

-Primary fermentation use blow off tube Day (1-7)

-Add Dry Hop secondary fermentation Day (8-14)

-Add Ployclar and Super Kleer in tertiary fermentation Day (15-21)

Total fermentation 3 weeks

-Bottle on Day (21)

-Bottle Condition for 4-6 weeks

Author:

okiemurse

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.132

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: 4/25/2016 1:06 AM

Notes: http://www.northernbrewer.com/documentation/beerkits/Grapefruit-Pulpin.pdf

O.G: 1.065 READY: 6 WEEKS
1–2 weeks primary, 2–4 weeks secondary,
1–2 weeks bottle conditioning

MAILLARD MALTS
SPECIALTY GRAIN
- 0.5 lbs Dingemans Cara 20
- 0.25 lbs Briess Caramel 20
MAILLARD MALTS
EXTRACTS & OTHER FERMENTABLES
- 6 lbs Gold malt syrup (60 minutes)
- 3.15 lbs Gold malt syrup (20 min late addition)
HOPTIMUS REXTM
PREMIUM HOPS
& OTHER FLAVORINGS
- 0.5 oz Chinook (60 min)
- 0.5 oz Cascade (20 min)
- 0.5 oz Chinook (20 min)
- 0.5 oz Cascade (5 min)
- 0.5 oz Chinook (5 min)
- 1 oz Amarillo (0 min)
- 0.5 oz Chinook (0 min)
- 1 oz Cascade (dry hop)
- 1 oz Simcoe (dry hop)
- 2 oz Grapefruit peel (dry hop)
OTHER (NOT INCLUDED)
- 4 oz Vodka (Soak grapefruit peel in it for 2 days before dry
hopping)
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
Liquid yeast option: Wyeast 1056 American Ale.
Optimum temp: 60°-72°F
White Labs WLP001 California Ale Yeast.
Optimum temp: 68°-73°F
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)

PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed grains,
crush them now. Pour crushed grain into supplied mesh
bag and tie the open end in a knot. Steep for 20 minutes
or until water reaches 170°F. Remove bag and discard.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
7. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
8. Fill primary fermenter with 2 gallons of cold water, then
pour in the cooled wort. Leave any thick sludge in the
bottom of the kettle.
GRAPEFRUIT PULPIN’
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. Aerate the wort. Seal the fermenter and rock
back and forth to splash for a few minutes, or use an
aeration system and diffusion stone.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. Add yeast once the temperature of the wort is 78°F
or lower (not warm to the touch). Use the sanitized
scissors to cut off a corner of the yeast pack, and
carefully pour the yeast into the primary fermenter.
13. Seal the fermenter. Add approximately 1 tablespoon
of water to the sanitized fermentation lock. Insert the
lock into rubber stopper or lid, and seal the fermenter.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
BEYOND BREWING DAY, WEEKS
1–2
15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.
BEYOND BREWING DAY—
SECONDARY FERMENTATION
18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe
and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
BOTTLING DAY—ABOUT 1 MONTH
AFTER BREWING DAY
20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.
1–2 WEEKS AFTER BOTTLING DAY
24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle.

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 12:08 PM

Notes:

Author:

jbb

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 7:42 PM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 9:48 PM

Notes: this is a second runnings from a lac ipa with numbers worked down from 1.080

just seeing the hop ibus

Author:

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 9:20 PM

Notes:

Author:

Vestsio Køståms

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 2.8

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: 7/16/2015 6:57 AM

Notes: White Labs WLP001 / Wyeast 1056 / Safale US-05

66°C i 60 min, 78°C i 5 min.

Eventuelt kan du stegmeske: Innmesk på 52°C, 67°C i 20 min, 72°C i 20 min, 78°C i 5 min.

OG: 1.046 FG: 1.008-10 IBU: 34 Alkohol: 4,7% EBC: 14 ME1: 75%
Volum: 25 liter

14 dager på 18-21°C

Author:

MikeJSmith

Boil Size: 3.6 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 6:41 PM

Notes:

Author:

WinkielBrew

Boil Size: 72 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 73

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: 1/22/2015 9:51 PM

Notes:

Author:

kommunan

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 12:01 PM

Notes: