Homebrew Beer Recipes | Page 1611 | Browse 315,000+ at Brewer's Friend

Author:

Gfunk27

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 9/20/2016 7:34 PM

Notes:

Author:

Magistrate

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 30

Creation Date: 2/20/2023 5:53 PM

Notes: Split into 5G(Nottingham and dry hopped) and 2G(S-05) batches.

The S-05 turned out much better, a lot cleaner and balanced, I feel the Nottingham was competing with the hops.

Author:

Wolf Pack Brewing

Boil Size: 33.83 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/24/2021 6:50 AM

Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/

This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused

Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272

Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat

Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)

Mash 70C

Author:

Krister Holmström

Boil Size: 22 Litres

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 100

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 113.9 g

Creation Date: 7/30/2019 9:32 PM

Notes: The dropdown says that I'd use Wyeast Sweet Mead -yeast, but actually it's Wyeast 4783 Sweet White - wine yeast.

This recipe is about brewing a hard cider solely from black or white currants with help of a several instructions picked from a currant wine -recipes.

1) wash and sterilize a 30 liter fermenter
2) melt the berries, if they're picked from a freezer, then put them into the fermenter and squeeze them with a help of a potato masher
3) boil 10 liter of water and add the sugars in, let it cool a bit
4) add heated water into fermenter and fill cold water from tap or bottles until a 20-liter sign is reached
5) add some campten tablets or powder and an anti-mold tablet into the fermenter
6) seal the fermenter and leave in a chill place for 4-7 days
7) wash and sterilize another 30 liter fermenter and filter the juice into it, leaving berry mush outside
8) add pectolase entzyme by the instructions on the bag into juice, pitch the yeast and place the fermenter in somewhere 20 celsius
9) when the FG reaches around 1.005, siphon the juice into another clean fermenter and place it somewhere chill for a month (I happen to have a cold cellar, which holds around 10-12 celsius temp and it turns out to be great for lagering and batch to sit)

Note: if you smell some rotten aromas floating from the fermenter during siphon, add some campden tablets into it and stir a little to remove the rest of the odour. Be warned that adding campden tablets at this point will stop yeast from fermenting, so you'd want to check, how dry you want your cider to be.

10) after a month of sitting, siphon the brew into another fermenter, add priming sugar and new yeast for carbonation then bottle and let prime for few days, or simply keg the whole batch

note that, unlike beer, wines and non-pasteurized ciders tend to mature in taste and body, so it doesn't hurt to let your cider to bottle prime for another month to achieve smoother taste profile.

Author:

Falcon BW

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

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: 11/18/2017 5:44 AM

Notes:

Author:

AndyMild

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2017 4:24 PM

Notes:

Author:

Tim Fuller

Boil Size: 28.9 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2017 8:59 AM

Notes: Enigma added at 20min boil, but calculated for 40min (no chill)

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2017 8:54 PM

Notes: Mill the grains and mix with 4 gallons strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5.25 gallons (12 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F until the completion of primary fermentation, then allow temperature to rise at will. Crash the beer to 35°F, then bottle or keg the beer and carbonate to approximately 2.5 volumes.

TIPS FOR SUCCESS
If you like a bit more hoppy character in your Belgian pale ales, reserve a small portion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which accentuates the light citrus esters from the yeast and the biscuit from the malts!

Author:

Dr. Ned

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 7:37 PM

Notes: Do not use an airlock! See https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts about backpressure issues with WLP565. Well, that being said, just don't fill the airlock as the lid will do a better job keeping anything out of the fermenter.

Start fermenter at 19C for 3 days. Every day increase by .5C until 26C at day 17. Shooting for 1.008 and 83% attenuation as I am hoping for a slightly dry Saison to balance out the CaraVienne.

Will be using Tesco Ashbeck for the water.

Going with a 2L starter and will be setting aside one jar for a future batch.

This was an awesome batch of Saison. The Helles that was on tap almost didn't get touched until this was finished.

Author:

5 Rabbit Cerveceria

Boil Size: 17 Gallons

Boil Time: 75

Boil Gravity: 13.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 5:11 PM

Notes: 12 Grams Indian Coriander - WP
24 Grams Juniper Berry - WP

Mango Puree (30 ounces) and Coconut Puree (10 ounces) Day 3

Author:

Steinar

Boil Size: 53.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2014 11:23 AM

Notes:

Author:

WoodsmanBrewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 2:50 AM

Notes: Hop Stand for 20 minutes after Boil before placing in Ice Bath.

Made a 1.25 Liter Starter at 1.035OG with 4.4oz of Extra Light DME at 11pm on 6-18-16.

Heated 8qts Strike Water to 178 degrees and tempered Mash Tun for 15 minutes and temp dropped to 167. At Dough-In the temp dropped to 153 degrees and then I started Timer at 75 minutes.

**Preboil Gravity 1.049 at 4 gallons. Post Boil Gravity is 1.060 and I accidentally did a 4 hour Hopstand due to falling asleep.**

Author:

booschnache

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 4/18/2016 7:38 PM

Notes: OG:*1.065
FG:*1.014
IBUs:*75 (varies based on process and gear)
ABV:*6.7%
COLOR:*7 SRM (“glowing orange”)

MALT/GRAIN BILL

11.75 lb (5.3 kg) 2-Row malt
6 oz (170 g) Caramel 60 malt
4 oz (113 g) Honey malt

HOPS SCHEDULE

4 ml HopShot hops extract at 60 minutes

1 oz (28 g) Amarillo at 20 minutes

1 oz (28 g) Centennial at 20 minutes

1.5 oz (43 g) Simcoe at 0 minutes

1 oz (28 g) Amarillo at 0 minutes*

1 oz (28 g) Centennial at 0 minutes

1 oz (28 g) Amarillo at dry hop (4–6 days)

1 oz (28 g) Centennial at dry hop (4–6 days)

1 oz (28 g) Simcoe at dry hop (4–6 days)

DIRECTIONS

Add gypsum (calcium sulfate) to taste depending on your local water source. Mash 50 minutes at 150°F (66°C). Vorlauf (collect first runnings) until the wort runs clear. Collect 6.5 gallons (24.6 liters) and boil for 60 minutes. Add yeast nutrient at 10 minutes. Target 1.065 specific gravity. Chill to 70°F (21°C). Pitch healthy American ale yeast. Ferment at 66°F (19°C) and turn off the temperature control as fermentation vigor slows. Once desired gravity is reached, rest for a few days and dry hop for 4–6 days. Rack to a corny keg and force carbonate at 38°F (3°C) for two weeks.

YEAST OPTIONS

Wyeast 1056 American Ale

White Labs WLP001 California Ale

Safale US-05

BREWER’S NOTES

Every brewery is different, depending on process, locality, equipment, etc. This should be a citric delight. Tweak and refine to taste! Have fun!

Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 6:43 PM

Notes:

Author:

UrbanDread

Boil Size: 600 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 6

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: 2/26/2016 9:13 AM

Notes:

Author:

BachBrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 2:24 AM

Notes: Add two ounces of coffee and the four ounces of chocolate with ten minutes left in the boil.

Once transferring to secondary rack onto the remaining two ounces of coffee

Author:

D. Martin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

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: 2/11/2016 6:07 PM

Notes:

Author:

JZ

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 3:39 PM

Notes:

Author:

Brbkn

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 130 g

Creation Date: 4/30/2015 7:58 PM

Notes:

Author:

ballerbrewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.75

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: 2/24/2015 4:46 PM

Notes: