Homebrew Beer Recipes | Page 153 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 3:33 PM

Notes:

Author:

WillieP

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 1/20/2015 9:57 PM

Notes:

Author:

Brewer's Friend Blog

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2021 5:53 PM

Notes: Mash at 156F, fermented at 65F. Added to a bourbon barrel, aged for six months. Kegged, forced carbonated, bottled with beer gun. Won gold medal at the 2017 Brixtoberfest competition.

Author:

DeadScorpion

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 7:24 PM

Notes:

Author:

mbergins

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 3:30 AM

Notes:

Author:

105WestBrewing

Boil Size: 39 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 2:59 PM

Notes: WL672 Lactobacillus Brevis
5000ml Starter

Kettle Soured at 110*F 48hrs

Lacto should drop gravity by 2*Plato resulting in a 10*Plato OG

Author:

colbon

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: N/A

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: 11/11/2012 12:03 PM

Notes: Version of my tried and true mead recipe for some friends who are just learning to brew. This uses 1/3 wildflower to make it more interesting than straight clover honey. I use dry malt extract as a nutrient source and chalk to buffer the pH during fermentation, as I've found this to make my batches very clean and predictable (no stuck fermentations). Typically even a strong mead as this will be very nice to drink in less than 3 months. I try to always use Wyeast Dry Mead as it is very predictable and drops ~100 gravity points, making it easy to achieve the desired final sweetness. This mead will be semi-sweet and should finish around 1.020.

Directions: Bring 3 gallons water plus malt extract to boil, add chalk & irish moss, boil 15 mins, turn off heat, add honey, steep for 10 mins, top off with water to yield full 5 gallons, chill, aerate and pitch yeast.

Author:

mytdil6

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 5:31 AM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 47

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2013 6:46 PM

Notes: Brewed 10/14/2013. Hit 1.093 on the boil efficiency. Brew had a few hiccups. The main one being that the false bottom got clogged with hops and hot break and caused about a gallon or so of wort to be left over in the kettle. We had to stir with a sanitized spoon and remove the gunk in order to get the flow going. Efficiency suffered because of this but it's probably ok. We might use a mixture of DME and corn sugar to bump the beer up as that will add a bit more body without drying it out too much. Also used fermcap for the first time in the boil and it seemed to work pretty well keeping down the foam. Temps were kept low on 10/14 and 10/15. Mornin of 10/16 I looked and the temp had crept up to about 69F so I cooled it back down to about 64F. Hopefully it wasn't there for too long and negatively effected things. 10/17 the temp in the morning had drifted back up to about 68F. I chilled it back down to about 64 and the krausen seems to have dropped quite a bit. 10/18 I pitched the wlp99 as well as a pound of DME with nutrient and ferm-k which brought the beer volume up to about 4.5 gallons. It's sitting at about 67F currently. 10/18 added another pound of DME in the evening which probably added about 3 cups of volume. 10/19 topped off with another pound of DME and yeast nutrient. I believe I am right at about 5 gallons now. 10/20 I started the corn sugar additions. Did 8oz in water in the morning and evening. 10/21 in the morning I added half a pound of corn sugar with fermen-k and in the evening I added the other half pound. 10/22 topped off with another half pound in the morning and took a reading in the evening which put it at 1.040. Decided to hold off on another addition until it dropped down more. 10/23 it was at 1.036 so I added another half pound of corn sugar. 10/24 reading was 1.032 and I added a half pound more of corn sugar in the evening. Afternoon of 10/25 I added a half pound more sugar and the reading was 1.030 before hand. 10/26 added a half pound of corn sugar in the evening, took a gravity reading before which read 1.030.10/28 I took a reading which put it at 1.032 and I topped off with a half a pound of corn sugar. It seems like a lot of yeast has dropped it out this might actually be it. 10/30/13 I made a liter starter of champagne yeast and then pitched in the brew. I was hoping to do it at high krausen but I think I missed the window. I need to take a reading after all the sediment drops out from the shaking. Reading was 1.035. 11/1/2013 took a reading which put the brew at 1.032. I added a pound of corn sugar in also to see if anything will happen. 11/3/2013 took a gravity reading which put it at 1.040. Learned the champagne yeast I used might not have been the right type so I made about a .8 liter starter of different yeast and pitched it on 11/7/2013. Took a reading on 11/13 and had no movement in gravity. Racked to secondary, which is a corny keg with an airlock attached to the gas out side, on 11/15/2013. Intend on leaving it there for a while. 12/12/13 I pulled about 1.5 pints off of the bottom of the keg to try and get some of the yeast sediment out of the secondary. Took a reading and it's still sitting at about 1.040. I also added 3oz of oak cubes which I soaked in some Jameson for a couple days before. I put them in a mesh bag so they wouldn't clog up the corny keg. 1/26/14 racked out of the storage keg into another keg for force carbing purposes, this also stopped the oaking process.

Author:

Bentist

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 7/9/2016 2:30 PM

Notes: Add honey 5 minutes after flameout.

Author:

Mig

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 150

Creation Date: 3/8/2015 2:39 PM

Notes: Honey added 5 days after start of fermentation. Efffeciency may be higher with honey so expected OG will have to be guessed (Honey added later)

Original recipe OG = 1041
FG = 1014
ABV = 3.63%
SRM = 6-7

After Honey OG = 1052
FG = 1017
ABV = 4.54%

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2020 3:04 PM

Notes: Ferment at 68'F.

Author:

MissBrittanomyces

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

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: 2/16/2016 7:28 PM

Notes: 2/17/16 - Made 800 ML starter of 1.040

Author:

Brewstore

Boil Size: 25 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2018 10:38 AM

Notes: TYB Voss Kviek and WLP Lacto Brevis co-pitch at 31C. Heat belt and insulation applied to hold temperature. Pitch at slightly lower than whatever temperature you will be holding at.

Test PH and gravity after 1 week. It should reach 3.3-3.7 by this point. If not then allow to sour for longer or pitch additional lactobaccillus starter. Slow/no souring will occur if hops are used in this recipe.

Brewed 19/01/2018
Dry hopped 11/2/2018
Kegged 16/2/2018 PH 3.62

Author:

aaronjward

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 6:29 PM

Notes:

Author:

igbadwolf

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2014 1:00 AM

Notes: Would require 2 / 11.5 gram packets of Safale us-05 yeast, rehydrated with starter.

Author:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2014 10:41 AM

Notes: Based on Tripel Karmeliet.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2018 2:44 PM

Notes:

Author:

Korpi Brewery

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2019 11:14 AM

Notes:

Author:

MJ

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Muntons Or (M&F) Light DME

Priming Amount: 1 1/4 cup

Creation Date: 2/17/2013 11:33 PM

Notes: Roasted / almost burnt flavor with a creamy smooth mouth feel, semi-sweet to dry finish similar to Guinness; have brewed this quite a few times however never brewed using Brewers Friend and I assumed the SRM value would be higher.
Actual Ingredients:
4 Lbs MountMellick Light Malt Extract or use British Light Malt Extract, 12oz (Thomas Fawcett) Roasted Barley, 4oz 55L British Crystal Malt, 4oz Flaked Barley Optional: 3oz Weyermann Acidulated (Gives a bit of the sour taste) 1oz of Target & 1/2oz East Kent Goldings (I have taken the left over 1/2oz to dry hop in the secondary for more aroma) Wyeast 1084 Irish Ale or Alternate Yeast: British 1098