Homebrew Beer Recipes | Page 161 | Browse 320,000+ at Brewer's Friend

Author:

rrenaud

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73.5

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: 4/12/2016 2:11 AM

Notes: https://beerandbrewing.com/VdZI2h8AAK8AMQtF/article/the-rare-barrel-red-ale-recipe

no spelt, because the homebrew shop doesn't carry, used more wheat instead.

minus flaked oats, because i am a noob and didn't buy enough

9/10/16: smells weird, kind of salty or savory? almost no sour flavor, kind of grapelike sweetness.

Author:

Dennis Trunzo

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.2

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: 12/22/2012 5:32 PM

Notes: Dixie Blackened Voodoo Lager. Dixie Brewing Company New Orleans, LA

Author:

snoochkart

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2013 12:52 AM

Notes: Prepared 1000 mL Yeast starter using 750 mL of water and .5 cup of Briess Golden Light DME. Pitched 13 hours later.

OG was 1.064. FG was 1.014.

Author:

JordanKempp

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 2:25 AM

Notes: Add lactose after boil to increase OG

Fresh raspberries and vanilla pods sliced down middle added after primary fermentation and before dry hopping

Recipe found in "Craft Brew" by Euan Ferguson

Author:

Steinar Haug

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.102

Efficiency: 65

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: 3/31/2016 8:00 PM

Notes: End of boil SG: approx 1100
_______________________________________
Brown sugar x 4:
- 700g brown sugar late addition boil
- 700g brown sugar day 5 (boil to syrup)
- 700g brown sugar day 7 (boil to syrup)
- 700g brown sugar day 9 (boil to syrup)
________________________________________
Day 2: add wln4100
Day 5: add 700g brown sugar
Day 5: add 2pk Lalvin EC-1118 champagne yeast
Day 7: add 700g brown sugar
Day 9: add 700g brown sugar
________________________________________
Target FG: 1024
Day 14 / end of fermentation: add 1 liter long black coffee (with 60g coffee).
________________________________________
Use keg, not bottles to carbonate.

Author:

BrewHop

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 10/30/2012 3:42 PM

Notes: Might temp? Probably will mess around with the dark grains more. Thinking about adding some spices at bottling in a tincture.

Author:

jfbtt@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 6:14 AM

Notes:

Author:

JohnnyB

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 1.5

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: 6/1/2014 7:14 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/30/2015 4:20 AM

Notes:

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 10:22 AM

Notes:

Author:

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 93

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 5 oz.

Creation Date: 2/3/2016 1:56 PM

Notes: 1. Mash all grains. Vorlauf
2. Sparge and rest for 10 min. Vorlauf
3. Boil Wort 90 min, hops 1, gypsum for 60 min.
4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
5. 10 min add hops 3 at 180 degF.
7. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
8. Ferment at 52°F till finished about 6 days.
9. Raise to 60°F over 2 days for 2-3 days.
10. Crash to 35 degF and lager for a month or two.

Mash/Sparge Water Profiile:
Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride

Author:

tedferris@hotmail.com

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.2

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: 4/18/2015 2:53 AM

Notes: Make a 2L starter

Dry hop Citra can go up to 6oz. if you have on hand, though there $ to aroma ratio won't make a huge difference over the current 3.5oz dry hop.

Per 3Floyd's website, it's a 10% ABV and 100 IBUs
Per interview, they use only Citra hops

Author:

Calypse

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 2.7

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: 1/21/2016 10:34 PM

Notes:

Author:

technocrath

Boil Size: 16.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 1:31 PM

Notes:

Author:

Brandon Taylor

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 60

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: 6/16/2015 1:14 PM

Notes:

Author:

omerhdd

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: Corn sugar

Priming Amount: 140 grams

Creation Date: 5/11/2017 11:24 PM

Notes: Don't forget that the cherry bag is going to get into the fermenter so you need to leave a space for that.
Remove leaves and stems.
Give a good wash to the cherries (just water).
Put the cherries in a steeping bag and while your wort cooling put the bag inside (enter it around 65 C for 15 minutes (50C))
Put the bag out into sterilize vessel and wait til your wort cool down.
Mash and squeeze the cherries in your vessel.
Add the bag (with the juice) into the cooled wort again for fermentation.
Don't forget to get OG after you added your cherries because they contain a lot of sugars (still your actual OG is bigger by few 0.00X because there is still sugars inside the cherry that the wort not contain)

Author:

liquid bread brewery

Boil Size: 15 Gallons

Boil Time: 90

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: 6/19/2012 1:50 AM

Notes:
Strike with 10 gallons at 169 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 10 gallons at 165-170. Use a low attenuating yeast.

Oats are flaked

Pitch yeast at 58. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 69 degrees after a few days to clear diacytle.

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2014 4:38 PM

Notes: Brewed 11/13/2014

Grain bill numbers from Listermann's
10 346
2 314
1 354
.5 377
.25 369
.25 336
2 weeks Primary/ 2 weeks Secondary
going to try a vodka tincture of all the spices and add if needed.

Beer tasted great at bottling....can't wait!

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2014 3:17 PM

Notes: This is Northern Brewer's clone of Pliny the Elder by Russian River Brewing. I can't figure out how to add a hopshot to the Recipe so here is the schedule:

10 mL (2x) Hopshot (90 min)

http://www.northernbrewer.com/shop/hopshot.html

Author:

Garrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2014 6:51 PM

Notes: STYLE: American Wheat or Rye Beer

Back to Styles List

Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clovey and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight sourness is optional. No diacetyl.

Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.

Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Hefeweizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slight tartness in the finish. No diacetyl.

Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.

Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens are acceptable (and can have some darker, richer malt flavors in addition to the color). ASSUMED.

Ingredients: Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the specialty character. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE
OG: 1.040 - 1.055
FG: 1.008 - 1.013

Vital Statistics:
IBUs: 15 - 30
SRM: 3 - 6
ABV: 4 - 5.5%

Commercial Examples: Bell's Oberon, Anchor Summer Beer, Pyramid Hefe-Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O'Hanlon's Original Rye Beer

Wyeast Strains:
1010 - American Wheat™
2565 - Kölsch™
1007 - German Ale™