Homebrew Beer Recipes | Page 1659 | Browse 320,000+ at Brewer's Friend

Author:

Lord of IPA's

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2

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: 11/29/2015 3:33 AM

Notes:

Author:

Grumpy Goat

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 8.3 oz

Creation Date: 2/24/2023 10:07 PM

Notes: First Batch:
OG 1.040
FG 1.004
ABV% 4.73
8.3 oz Table Sugar for Priming

Second Batch:
Pre-Boil Gravity 1.030
OG 1.042
FG 1.006
ABV% 4.73
8.3 oz Table Sugar for Priming

Author:

clark115

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.6 oz

Creation Date: 4/25/2022 9:10 PM

Notes:

Author:

Jojo

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 13 psi

Creation Date: 4/24/2022 3:08 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.94 psi

Creation Date: 1/11/2020 1:21 AM

Notes:

Author:

Stupid Dog Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 5/7/2018 9:05 PM

Notes: Just finished this. Came in at 6.6%. The honey pushed the ABV up. Will update after it carbs for a few days and I give it a try. I also ended up using Safale 04 instead of 5.

Author:

Thébé

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2017 2:58 AM

Notes: Brewed on July 24th 2016
Secondary with blueberries on August 27th 2016 (gravity was 1.013)
...
...
...
Bottled 10 months later on May 13th 2017. Lots of lost volume to the blueberries (about 2 gal was bottled).
FG is 1.004!

To be tasted from a ballon glass, th flavors were the best :
Medium blueberries presence upfront.
Low to medium brett taste and flavor late in the sip. .
Nice acidity, not as much as a gose/berliner but much more that a regular beer.
Color was dark red/bleu

Author:

Darep

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: Table sugar

Priming Amount: 7.5 g/l

Creation Date: 2/9/2017 9:52 AM

Notes: ~40 billion cells from a Wyeast 3068 Smart-Pack (full pack, max. 89 days old)

Brewferm LME cans usually contain a bit more than 1.5kg so measure the weight if you want to be exact with the recipe.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 3:26 PM

Notes: Steep grains in 3 quarts of water at 152 °F for 45 minutes (35% target efficiency). Add water to make 5.0 gallons, stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at time indicated (I used two different Magnum hops only because that's all that was available at the shop). Cool wort and transfer to fermenter. Add cold water to make 5.5 gallons. Pitch yeast and ferment at 68 °F (I used a starter to try and get to 355 billion cells per the Brewer's Friend calculator). Dry hop for 10 days to 2 weeks...longer if you dare.

Author:

JunoMalone

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 12:28 AM

Notes: Roast pumpkin puree on parchment paper @ 350F for 30-40 minutes.

Author:

boonzes

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2013 10:55 AM

Notes: original blonde ale recipe

Author:

redan499

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 6:42 PM

Notes: Used Golden Light LME from Northern Brewer.

===========================================

Primary for 21 days.

Dry Hop. Let sit for 2 more weeks.

Bottle condition for 2 weeks. Drink fresh.

Author:

Dohtig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 11:23 AM

Notes:

Author:

KatyTX_Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 9:52 PM

Notes:

Author:

wilbur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2015 4:58 PM

Notes: Nice coffee flavor with hints of chocolate. Next time add more chocolate and maybe some oats for mouth feel.

Author:

vinobrew

Boil Size: 30 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 12:59 PM

Notes: Beer planning to brew on Top Tier system Memorial Day Weekend 2015.

Author:

Tom Nuss

Boil Size: 18.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 10:12 PM

Notes: http://byo.com/stories/issue/item/2013-birth-of-a-new-style-cascadian-dark-ale

Author:

Singer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

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: 2/15/2015 12:09 AM

Notes:

Author:

Ekangersmuget

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.05

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: 6/11/2014 10:35 AM

Notes:

Author:

Skeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 7:17 PM

Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.