Homebrew Beer Recipes | Page 1607 | Browse 325,000+ at Brewer's Friend

Author:

Eli Nelson

Boil Size: 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: N/A

Priming Amount: N/A

Creation Date: 9/11/2011 3:16 AM

Notes:

Author:

Maltose Falcons

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.104

Efficiency: 70

Mash Thickness: 1.5

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: 8/31/2021 2:01 AM

Notes: I sourced a 60# pail from Olive Hill Company down in Fallbrook. James Frazer is the beekeeper. Contact him at 760-304-2061 or at olivehillcompany@yahoo.com. We found their booth at the Vista farmer's market.

Mashing Instructions:
Bring 2-1/2 gallons of Glendale's finest carbon-filtered tap water to a boil in a 5 gallon pot. Cut the flame. Add one WhirlFloc tablet, 1/2 tsp. of grape tannin and one vial of the Super Yeast food from John's shop. Stir in 18 lb of honey (that's 6 quarts). Stir well. Stir some more. Be careful. That's now nearly 4 gallons in a 5 gallon pot.

Extra Ingredients:
One three pound can of the red raspberry puree from John's shop.

Three 10 oz. packages of frozen mixed berries (strawberry, blueberry and blackberry) from Whole Foods.

Pour the raspberry puree and the now thawed mixed berries into the bottom of the cleaned and sanitized fermenter. Cover with 1 gallon of cold tap water. My primary fermenter for this batch is a 10 gal. white plastic food grade bucket with a lid. The lid doesn't have to fit tightly; it just has to keep insects and critters out while allowing CO2 to escape.

Yeast:
Two 5 gram packages of Red Star dried wine yeast, Cote des Blancs.

I prepared a yeast starter the day before and left 750 ml of starter solution going on my stir plate until ready to pitch on brew day.

Special Instructions / Notes:
Pour the honey/water mixture over the berries already in the fermenter. Top with enough cold tap water to reach 6 gallons. Because it was at 120F, I used an immersion chiller to get it down to about 80F. That's the limit with the temperature of the local tap water these days. Stir some more. Took a reading with my refractometer: 23.2 brix. Pitched the yeast slurry and oxygenated for 2 minutes. It was actively fermenting the next morning when I punched down the must cap and oxygenated for another minute. Fermentation is taking place in warm ambient temperature in my garage. I plan to leave it in primary for about two weeks and then rack out from under the must into a glass carboy to continue fermenting for as long as it takes, racking occasionally. Let's hope I can bring a sample to taste at next year's mead tasting event at the shop.

Author:

7 Gal Home Brewing

Boil Size: 22.2 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 94

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2020 1:21 PM

Notes: 18,5L 1.057
+
10kg viktória gyöngye, 5.5l must 1.084

18,5+5,5=24L 1.065

Author:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2018 4:56 PM

Notes:

Author:

TheJ_House

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 9/29/2018 2:44 PM

Notes: Have not brewed this beer yet and this is just a vaguely guessed recipe. the Spice mixture is a mixture taken from an award winning Pumpkin spice beer and the grains used is taken from Crown valley website. The exact grain ratio is a guesstimate.

website reads:
Our Imperial Pumpkin Smash is deliciously roasted with dark chocolate and toffee notes with a hint of smoke and a little spice from the hops that give it a pine note. The pumpkin adds body and character for a great beer.

Style- Imperial Pumpkin Stout
Alcohol- 10.6% ABV
Hops - Chinook, Magnum & Sazz
Malts - Pilsner, Goldpils, Chocolate, Flaked & Roasted Barley
IBU - 48

Author:

jdc

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 10:39 PM

Notes:

Author:

mbergins

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

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: 11/16/2015 2:47 PM

Notes:

Author:

MFer Brewery

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 2:19 AM

Notes: 2 weeks in primary
5 months in secondary

Add 1 oz of oak cubes soaked in Port, 2 weeks prior to bottling

Author:

rclang

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.765

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2013 9:31 PM

Notes: Showcases the bubblegum/pear & spice of the Trappist yeast. The Citra is interesting (I ended up continuously hopping it, didn't know how to represent with the software). I'd like to re-do with Amarillo. But overall, I'm really surprised at this beer which was a SMaSH (Single Malt and Single Hop) experiment. Two step starter was necessary to hit the pitch requirement.

Author:

Chalswi

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 12:38 AM

Notes: BRY Slurry Pitch after chill down to 16 degrees.

Leftover Partial Mash concoction from first BIAB session.

Author:

THE ONE CERVEJARIA

Boil Size: 47.5 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 7:17 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 80

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 6:58 PM

Notes:

Author:

Luke Hall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 10/1/2016 4:43 PM

Notes: Orange Peel

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 2:30 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 45

Mash Thickness: 3

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: 2/2/2017 9:34 PM

Notes: I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well (see some suggestions on page 21). Remember, the bulk of the flavor comes from the base grain, so try to get British pale
ale malt.
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.044 (10.9 °P).
Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 9 grams of properly rehydrated dry yeast or two packages of liquid yeast.

Author:

ImV

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2017 7:44 PM

Notes:

Author:

dannymaki@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2017 12:55 AM

Notes: Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash, the system raises the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).

The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

Author:

Bloody Rabbit Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sukker

Priming Amount: 6.66 gram

Creation Date: 4/13/2015 1:27 PM

Notes: 12.05.15
SG: 1040
OG: 1048
FG: GK 1 1015 ABV 4.4
GK 2 1010 ABV 5

FG:

GK 1: 21,5l Tørrhumles i humlepose med 100 gr. (SG 18.05.15 1018/SG 23.05.15 1015)
GK 2: 17 (2l gjær) Norwegian Farmhouse gjær. Tørrhumles med 50gr rett i kar. (SG 18.05.15 1010)

GK1: Flasket 20l med 134gr sukker. 59 flasker Hvit kork.
GK2: Flasket 15l med 108gr sukker. rød kork.

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: Bilk Priming

Priming Amount: 150g Dextrose

Creation Date: 11/23/2018 9:40 PM

Notes: Whirlpool wort on completion of boil for 20 minutes until it cools to 70°C. Decant into fermenter then add 15 litres of cold (2°C) aerated water (total 24 litres). Sprinkle yeast on top then seal fermenter lid and ferment at 20°C for 10 - 14 days...