Homebrew Beer Recipes | Page 1668 | Browse 320,000+ at Brewer's Friend

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

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: 3/27/2016 12:44 PM

Notes: 1. HSS did not have Munich10* so I substituted Vienna.
2. Start Fermentation at 68* and raise 1* each day until 80* is reached.
3. If beer has not dried out (stuck fermentation) add a second yeast such as American Ale or a dry Champagne yeast.

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2021 10:34 PM

Notes:

Author:

Divvy9

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.75

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: 5/10/2019 5:27 PM

Notes: Halfway through the boil, remove two cups of wort from the kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle 10 minutes from the end of the boil, along with the candi sugar. Shut off the boil and add aromatic hops.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 70-75°F (21-24°C) until fermentation is complete.

Author:

Hawkbox

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 1:09 AM

Notes: Making a batch to use half for distilling tests. Will add some hops to the other half as a dry hop.

Author:

Difficult Run Brewing Co.

Boil Size: 15 Litres

Boil Time: 30

Boil Gravity: 1.071

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 10:48 AM

Notes: Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.

Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil.

Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top.

Author:

DeWinkelBier

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: C02

Priming Amount: 10 PSI

Creation Date: 2/5/2017 7:15 PM

Notes: Single infusion mash @ 152F for 60 mins. Boil for 60 mins. Ferment at 68-72F. Cold crash by racking the beer to secondary, add the cacao and coffee and store secondary in fridge @ 40F for 5 days.

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2016 8:33 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 7/31/2016 8:30 PM

Notes:

Author:

CharlieKilo

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/29/2016 12:05 AM

Notes: *4 gallons into fermenter
*1.061 @ 80°= 1.063 corrected at 60°
*10g am and 10g cent for whirlpool

*8 days primary
FG = 1.010 @ 70° = 1.011 corrected at 60°
ABV= 6.83%

*2oz + 11g cent dry hop
2oz + 11 g am dry hop
3days

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3.1

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: 3/30/2016 8:00 AM

Notes:

Author:

Falcon27

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: Cane Sugar

Priming Amount: 15

Creation Date: 1/30/2015 9:19 PM

Notes:

Author:

stinksoup

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 6:18 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 2/26/2016 12:27 AM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 10:47 PM

Notes:

Author:

The Wave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 7:44 PM

Notes:

Author:

The D

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 9:36 PM

Notes:

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:

sevenzig

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 24g

Creation Date: 3/23/2015 8:17 PM

Notes:

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: Keg

Priming Amount: 30

Creation Date: 3/2/2015 5:47 PM

Notes: Brew a 25L batch and then dilute 8L to 10L and pitch WLP830 German lager and 16L to 20L and pitch WLP001.

Brewed Tuesday 3rd March 2015. 25.5L at 1.078 (75% efficiency).

16.5L diluted to 20.7L (1.062) and 1L WLP001 starter pitched at 18oC.
9.5L diluted to 12L (1.062) and WLP830 1L decanted starter added the next morning when wort had reached 8.5oC.

Calcium Sulphate (Gypsum): 1g to strike water and 1g to the sparge water
Espsom salts: 1g to strike water and 1g to the sparge water
Calcium Chloride 3g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 6.8 mL.
Baking Soda: 1g to strike water and 1g to the sparge water.
No Lactic acid as want to leave bicarbonate in the water.

09/03/15 (Mon) Day 7 - Ale porter SG = 1.022. Moved to pan room at 21oC (still some krausen on beer).

15/03/15 (Sun) Day 13 - Lager porter SG = 1.023...

24/03/15 (Tues) Day 22 - Lager SG = 1.019, Ale SG = 1.019. Lager moved to the attic and both beers dry hopped. Ale = 19g Simcoe + 24g Nelson Sauvin. Lager = 9g Simcoe + 10g Nelson Sauvin. So only about 2g/L per beer...

27/03/15 (Fri) Day 25 - Both beers moved to the attic to "cold crash". Not really cold enough...