Homebrew Beer Recipes | Page 1626 | Browse 325,000+ at Brewer's Friend

Author:

Todd McNair

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2014 6:26 AM

Notes: A tribute to the MLB Fall Classic. Lets go Giants!

Author:

Sykgr

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/10/2022 12:08 PM

Notes: UIS: OG 0.90

Got ~22l at ~0.75, boiled down to about 17l at .90

Hops: 60 min 12g saaz, 12g magnum. Avoided 15 min addition as quite hoppy. Added deltafloc for last 15 min

Sparge beer: OG 0.055

Got about 27l of .045sg wort from sparge. 60 min boil, 15 min 25g magnum, 12g saaz plus deltqfloc
Recycled about .5l from UIS bottoms. Boiled down to about 24l at 0.055 OG

High krausen add 12g magnum after 36 hrs. Slow start to ferment at 15C

Author:

Cain Piper

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2017 1:16 AM

Notes:

Author:

Tokenscot

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 100

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 5:38 PM

Notes: Copy of an Evil Twin recipe from the 'Make Some Beer' book by Erica Shea and Stephen Valand. I've subbed some of the hops. For example Magnum for Simcoe and Styrian for Willamette. To get the target ABV as described in the book I need to get 100% efficiency - wish me luck...

Author:

Steven H

Boil Size: 12 Gallons

Boil Time: 20

Boil Gravity: 1.117

Efficiency: 77

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: 3/25/2016 4:16 AM

Notes:

Author:

Letefer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 1/31/2016 11:06 PM

Notes: incremental feeding, high pitch 5 day addition cycle 3 honey additions, 1 blackberry addition. post fermentation Serrano addition, grilled or boiled, etoh sprayed/dipped- possible tincture addition. likely tincture addition-extra vodka can be bloody Mary fuel!

Author:

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Bottle

Priming Amount: Suger

Creation Date: 1/19/2016 10:22 PM

Notes: Brew date 30.04.2016
Bottled 03-07-2016

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 73

Mash Thickness: 1.5

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: 12/11/2015 12:25 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 7:58 PM

Notes: ♦ BREW DATES: OK, beer but it's much better with San Francisco yeast.
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: Little to stronge and the yeast gives it a stronger taste too. Wish it had the California yeast in it for a softer flavor.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

ViniciusP

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 12:00 AM

Notes:

Author:

jon.doe

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 5/17/2014 2:31 PM

Notes: Thick rich bitter nutty with sweet finish

Author:

ryeguy88

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 7:57 PM

Notes:

Author:

board23

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: White Table Sugar

Priming Amount: 5 Oz

Creation Date: 9/27/2015 5:19 AM

Notes: Final Gravity at Bottling:

CO2: 2.3 CO2, 5 oz of Table Sugar

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.33

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: 5/15/2016 11:58 AM

Notes: Yeast Starter .75 l = .76 ml / *P

Author:

tommyk421

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 35

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: 6/30/2016 1:44 AM

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:

JDW795

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 1/24/2017 2:16 AM

Notes: BREWED 1/24/17

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: honey / dextrose

Priming Amount: 1/2 cup / 1/3cup

Creation Date: 4/1/2015 8:39 PM

Notes:

Author:

Isomerization

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 3.35

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: 1/19/2018 1:13 AM

Notes: BREW DAY: 18JAN18
6.5 gallon wort kettle soured for 48 hr w/ ~1.2 L of OYL-605 starter.

12 oz Silver Anejo tequila (Jose) that was aged on oak for ~3 months was added to the zest of 5 large limes. Strain and add to keg when racking. Adds ~0.5% ABV.

BOIL: 20JAN18
6.5 gallon wort collected (left behind a bit of trub) and boiled for 20 min. At 15 min, added cracked coriander, pink Himalayan sea salt, whirlfloc and yeast nutrient.

Pre-boil pH = 3.18, post-boil pH = 3.13

SG taken after kettle souring, SG = 1.038

Rehydrate 1 packet of US-05, oxygenate for 60 sec and ferment at 68F.