Homebrew Beer Recipes | Page 168 | Browse 320,000+ at Brewer's Friend

Author:

rgrosholz

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 3/26/2012 12:36 AM

Notes: 1/2 gal starter
Scale back bittering hops by ~ 10 IBU, finish is a bit too bitter. Add more aroma hops.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/19/2014 9:44 PM

Notes: After mash, top up brewpot to 3 gallons and boil, add malts and begin hop schedule. Boil volume is 3.5 gallons.

Wort chill, transfer to primary, top up to 5.5 gallons, pitch yeast, and ferment for 7 days, or until fermentation slows. Transfer to secondary and leave until fermentation stops. Add Gelatin 3 days prior to bottling and cold crash in refrigerator (really clears up the beer).

Bottle and condition at room temp for 21 days.

Enjoy!!

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

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: 1/26/2020 3:04 PM

Notes: Ferment at 68'F.

Author:

chrisvdp

Boil Size: 21.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2014 8:50 PM

Notes: dry hopped for four with one ounce of Motueka into 1/3 of the keg (the initial dry hopping had fallen out) and bottled for competition. Judges notes were that the balance was too bitter and to increase the malt. I would probably lower the 60 minute additions if brewed again to provide focus to the flavour and nose.

Author:

dalex299

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 4:02 PM

Notes: Other Yeast Options:

Liquid:
White Labs- German Lager 830

Dry:
SafLager- S23

Author:

Hanuman

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 8:17 AM

Notes:

Author:

Poolside Homebrewers

Boil Size: 51.9 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/8/2012 6:38 AM

Notes: Step mashed to give alpha and beta amylase their own comfort ranges. May reduce final maltiness of beer. First real experiment in water chemistry. May experience higher efficiencies. Know your source water chemistry before adding any brewing salts. Very soft water in this local.Add honey at flame-out.

WARNING: Brewing this beer has been known to start fights with spouse when she asks "what ya makin'or "what you drinkin' "!

Note: The use of Fuggles hops would be more close to style for this type of beer. I used cascade, but not next time. If you have a choice use the hop that reflects the style.Goldings and Bullion hops also fill the bill.

Author:

Ozarks Mountain Brewery

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 12:49 AM

Notes: use 50% distilled water on the stove method, add steeping grains in a muslin mesh grain bag in the cold water. heat to 152 steep, let it steep 30 minutes. boil add dme and sugar stir stir stir, add hops per schedule. cool in sink with ice, add water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold around 62 for 7 days, then heat up to 68 for 2 days, condition cold at 36 for 7 while carbing, great fast IPA

Author:

OmarB

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2017 4:37 PM

Notes:

Author:

Korpi Brewery

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2019 11:14 AM

Notes:

Author:

DewsBrews

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.3

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: 6/17/2014 7:38 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2014 4:53 PM

Notes: Mix all hops together, and hop continuously for 90min** (see note below)
Mash at 149-150*
Ferment with WLP007 at 64*. Use a pitch rate calculator for your starter, you want around 300 billion cells.

Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks

*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.

**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.

That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.

Author:

turnbulljs

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2014 7:09 PM

Notes:

Author:

Cameron

Boil Size: 13.33 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2015 7:30 PM

Notes: I call this one Spazierstock, which means "Walking Cane" in German. It's really called Cane & Ebel. It's a hopped up red rye ale that uses 2 lb of thai palm sugar right at the 1st part of the boil. The recipe comes from different forum posts that showed info right from the Two Brothers Brewery. It's an awesome brew. Make sure you mash it around 154 as to not make it too dry.

15.44 gallons of RO Water
Gypsum 14.09 g
Calcium Chloride 7.05 g

Author:

blairmo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 100

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: 2/17/2016 10:22 PM

Notes: Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 3:03 AM

Notes:

Author:

Sabeltann

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 3

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: 2/11/2017 1:14 PM

Notes:

Author:

Dean Strickland

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2018 5:08 PM

Notes: Mash-Mashout-Sparge

10 Min boil

Reduce ph to 4.5 with lactic acid

Pitch lacto at 110F

Reduce ph to 3.5

Boil 60 mins- cool and pitch yeast- ferment 7 days-dry hop 7 days- tart cherry (blend up 250 g of frozen tart cherries with warm water (wrapped in cheese cloth) added on day 5 of 7 during dryhop,

Day 7 of dryhop cold crash.

Author:

Drake

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 4.07

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2014 1:58 PM

Notes: Low bitterness German Pilsner

Split Batch 2:
- Batch is split into 2 parts after wort extraction.
- Other batch uses Hallertau Mittelfruh hops.