Homebrew Beer Recipes | Page 1608 | Browse 325,000+ at Brewer's Friend

Author:

Skoodog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.3

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: 4/13/2016 7:51 PM

Notes:

Author:

Cuds01

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 7/11/2022 3:38 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 11/21/2021 11:33 PM

Notes: Batch # 30
Mosiac back in place of Moutere
Same water chemistry in Sparge as well as Mash
London Ale III yeast with 2 step starter

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:

SItherin

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 10/16/2019 6:07 PM

Notes:

Author:

avantassel

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/1970 12:00 AM

Notes: First Brewed 2018

A big, dank, double IPA, sitting in the 8-9% ABV bracket, in our Amplified range - filling a gap that has been sitting empty since Hardcore IPA departed. A new beer developed by our Head of Production Jason Pond; the first brew he came up with since joining became an instant hit.
This beer is very hop centric. Use the youngest hops that are available and store them in a freezer. This will help slow the degradation of desirable hop compounds.

https://www.brewdog.com/beers/diy-dog

Author:

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2018 6:03 AM

Notes: This recipe is heavily based on EPIC chocolate coffee stout, with the addition of lactose; Hop replacement using Fuggles instead of Chinook/Cascade/Nugget - Fuggles produces a more UK 'Youngs Chocolate Stout' characteristic to the beer; Also reduced base malt amounts to reduce alcohol content.

Note that this recipe is for 11.5L / 3 Gallons making it more manageable with household pots and equipment, and more beneficial to your health!

Cacao Nibs were soaked in vodka - just enough to cover nibs - and left in fridge for 4 days (recommended method for obtaining fullest chocolate flavour)
Espresso Ground Coffee Beans were steeped using a hop bag in 500mL of pre-boiled cold water in fridge for 24 hours - alternatively you could hang it in the fermenter for 24 hours while cold crashing.

Both steeped coffee water (coffee removed) and cacao nibs (including vodka) were added 36 hours after primary fermentation had started - just as primary was slowing down to minimise loss of flavour.

Author:

Steve Licht

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 2:25 PM

Notes:

Author:

japa2121

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 3:10 AM

Notes:

Author:

Choo Choo

Boil Size: 317 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 70

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: 6/27/2016 2:54 AM

Notes:

Author:

Michael Welsh

Boil Size: 5 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: 5/17/2011 5:05 PM

Notes:

Author:

joachim

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.257

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: 1/26/2016 1:31 PM

Notes: “ http://imgur.com/LlFqh6s

Two weeks ago I bottled what is probably the best beer I've ever made in my single year of brewing. I call it an "Imperial Juniper Ale," which is essentially an imperial IPA with lots of juniper, a flavor I'm really keen on. I thought I'd share the recipe with reddit and welcome any feedback on the recipe, though this first batch turned out spectacular. I don't know much about hop varieties; I chose these by selecting "pine" aroma hops from the aroma wheel, and they seem to work well together and with the juniper: https://www.hopunion.com/aroma-wheel/
Imperial Juniper Ale
Makes 5 gallons.
OG: 1.086
FG: 1.008
IBUs: 123
Grist
13lbs pale ale malt
2lbs vienna malt
1lb extra light malt extract (I BIAB and my kettle is small)
0.5lbs crystal 60L
1lb evaporated cane juice added at boil
1lb turbinado sugar added at boil
Hops
2oz Chinook FWH
1oz Northern Brewer FWH
1oz Northern Brewer whirlpool for 30 minutes
1oz Chinook whirlpool for 30 minutes
2oz Styrian Bobek whirlpool for 30 minutes
1oz Chinook dry hop for 7 days
1oz Northern Brewer dry hop for 7 days
1oz Chinook dry hop for 4 days
1oz Styrian Bobek dry hop for 4 days
Yeast
50/50 mix of WLP001 and WLP099 started at 66F and bumping up to 70F within a week.
Method
Mash all grains at 148 for 90 minutes. Add 0.5oz crushed juniper berries into the kettle with the whirlpool hops. Add another 0.15oz juniper with the last dry hop addition.
Bottle with 4oz of maltodextrin and 4oz of corn sugar. ”

/u/okami89 - https://www.reddit.com/r/Homebrewing/

Author:

lyna

Boil Size: 152 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 77

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: 1/12/2016 1:40 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 4:44 AM

Notes: Grain Bill Pale Malt - 58% Light Crystal (15°L) - 13.5% Medium Crystal (60°L) - 11.5% Vienna Malt - 9.5% Midnight Wheat Malt - 7.5% Dark Candi Sugar - 3.5% of total grain weight NOTE: As always, I am only providing the all grain version of the recipe, and just percentages so that you can figure out the weights based on the size of your brewing system and your normal efficiencies. Spices added to mash: Cinnamon Stick, broken/ground - 0.025 oz per gallon (0.71 grams/gallon) Ground Allspice - 0.025 oz per gallon (0.71 grams/gallon) Ground Cloves - 0.0125 oz per gallon (0.36 grams/gallon) Sweet Orange Peel - 0.025 oz per gallon (0.71 grams/gallon) Rosehips - 0.025 oz per gallon (0.71 grams/gallon) Make the spice additions on the basis of brew length (gallons wort recovered). Note that the orange peel is sweet orange peel, not Curacao or bitter orange peel. Rosehips should be purchased ground, not whole, as whole rosehips are very difficult to crush (we had to use a fork-truck to do it)! Target OG: 22°P (1.088 SG).

Mashing Use a 60-minute conversion rest at 154°F. This is a fairly high conversion rest temperature that should provide enough body to balance the spices, hops and roasted malt characters in the finished beer. If you can, raise your mash temperature up to 165°F after conversion rest to stop the enzymatic conversion of starches to sugars before lautering. If you cannot raise the temperature in your mash, reduce the conversion rest from 60 to 30-45 minutes. Lautering Recirculate your wort gently from the bottom over the top of the mash to deposit the fine particles of malt on the top of the grain and to “set” your bed. Avoid splashing the wort. Recirculate for 5-15 minutes, depending on your system, before diverting wort flow to your kettle/boiling vessel. You should remove almost all the malt particles from the wort flow, but some haze is OK. Start sparging in the lauter when the wort level is about a ½-inch above the grain bed. Starting earlier will decrease your efficiency because the water will dilute your first wort. Sparge water should be between 165°F and 170°F to maximize extraction, but avoid going over 170°F or you’ll extract harsh compounds from the malt husks. Sparge until you hit your target boil volume or until the wort gravity being drawn off reaches 3°P (1.012 SG), whichever comes first. Don’t lauter past 3°P, because when the sparged wort coming off the lauter is that low in sugar content, you risk extracting tannins and other harsh character from the malt husks. Be careful not to rush the mashing and lautering step or your brewing efficiency will go down. These steps should be done with care. A good music selection will assist in keeping things relaxed and gentle during lautering.

Boil Hop Bill: 0.15 oz per gallon (4.2 grams/gallon) Simcoe Hop Pellets (13% alpha) at the start of the boil. 0.20 oz per gallon (5.6 grams/gallon) EACH Tettnang (4.5% Alpha acid) and Willamette (5.5% alpha acid). Added 30 minutes prior to end of boil. Spice additions (hung in a weighted down mesh bag): Cinnamon - 0.009 oz per gallon (0.24 grams/gallon) Nutmeg - 0.009 oz per gallon (0.24 grams/gallon) Clove - 0.0045 oz per gallon (0/12 grams/gallon) Boil for 90 minutes.

Whirlpool Spice additions-add at the start of the whirlpool process: Cinnamon - 0.22 oz per gallon (0.6 grams/gallon) Clove - 0.22 oz per gallon (0.6 grams/gallon) Sweet Orange Peel - 0.22 oz per gallon (0.6 grams/gallon) Allspice - 0.22 oz per gallon (0.6 grams/gallon) Admittedly somewhat unusual for Stone, we did not hop this brew in the whirlpool. With the influence of the spices, we wanted to keep the hop presence well blended. Massive flavor hopping in the whirlpool may have clashed with the aromatic spice flavors. The whirlpool step is where you separate out your proteinaceous trub. It’s going to be a large trub pile with all these spices, though the lack of hops should help enhance your wort recovery.

Fermentation Yeast Addition Pitch a Belgian yeast strain, enough to get 20-25 million cells per milliliter (requires a starter). We used the Wyeast High Gravity Trappist yeast for this brew, the first time we’ve ever used this yeast. This yeast produced a lot of banana character, especially at a 68°F fermentation temperature. The banana esters combined well with the dark malt and dark candy sugar flavors, giving the beer a bit of a chocolate-banana dessert flavor. After the trub has been separated from the wort, chill the wort using an immersion chiller or a heat exchanger to about 65 °F. Add enough yeast to get a cell count of about 20-25 million cells per milliliter. We like to use a higher pitching rate (yeast addition rate) here, because we wanted to ferment at a lower temperature but still ensure the beer ferments out completely. This means that you will most likely have to build up your yeast culture at home using a starter.

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 12/8/2015 1:39 AM

Notes:

Author:

Todicus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 8:53 PM

Notes:

Author:

RedHandBrewingCo

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

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: 11/3/2015 1:37 PM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 9/23/2015 5:41 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/21/2015 6:30 PM

Notes:

Author:

Mile_High_Magic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/31/2015 8:29 PM

Notes: