Homebrew Beer Recipes | Page 17 | Browse 320,000+ at Brewer's Friend

Author:

garrad21

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2014 2:46 PM

Notes: Founder's Centennial IPA based on numbers given by brewery.

10% carapils
5% munich
5% C-50 or C-60
2.5% caramunich

Brewed on 7/18. Hit OG of 1.062.
Pitched slurry of US-05 on 7/19.
Checked gravity on 7/26. 1.010.
Checked gravity on 7/29 and 7/30. still 1.010.
Dryhopped on 7/30.

Author:

Mikel Davis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 18

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: 3/5/2017 1:28 AM

Notes: 3 oz mild coffee at flame out
1.5 oz cocoa nibs (brazil)
2.5 100% cocoa

Author:

Soton

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: 3.25

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: 9/17/2015 2:45 PM

Notes:

Author:

Quique Torres

Boil Size: 6.5 Gallons

Boil Time: 5

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.3

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: 11/21/2016 7:11 PM

Notes: Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

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: 1/4/2017 7:35 AM

Notes:

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.154

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2016 3:14 AM

Notes: Ingredients: (for 1 gallon)
1 tsp ancient forest tea
1 tsp Yerba mate
1/4 stick cinnamon
1/8 tsp mace
2 oz whole ginger pieces
2 allspice berries
1 tsp whole cloves
1 tsp whole nutmegs
1/8 tsp star ground anise
1/8 tsp star anise seeds

3 lb orange blossom honey
12 oz apple cider
2 clementines (no pits)
3 oz molasses
3 oz maple syrup

Main Instructions
1. Start by making 2 cups of tea using all the spices down to the anise seed
2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
3. Add 3 lbs orange blossom honey to a one gallon carboy.
4. Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup
5. Add the juice of 2 cuties and peels without the pith.
6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.)
7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
8. Add spring water to a 1/2 cup shy of one gallon.
9. Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available)

Post Fermentation
1. Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached.
2. Add 1tsp of rehydrated bentonite to clarify then cold crash for a week
3. Bottle with carbonation drops (1 per 250 ml).
4. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December!

Author:

Kruk Brewing

Boil Size: 1.5 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2013 9:31 PM

Notes: From George Washington's notebook circa 1757.

This recipe has been scaled down from a full cask size to 1 gallon.

Ingredients, per Washington's recipe:

0.5lb Wheat Bran
1lb Molasses (light molasses, or Lyle's Golden Syrup)
Hops to your taste

Heat 1.50 gallons of water to 165F. Add wheat bran, and heat to boiling. At start of boil, add first hops.

Stir well to avoid bran sticking to bottom of kettle.

Add aroma hops with 10 minutes remaining.

Pour boiling contents of kettle over a strainer into a new kettle that has the molasses/golden syrup in it. Let the strainer drain for a couple of minutes, then discard the spent bran/hops.

Cool to "just above blood warm" or around 80-90F. Pitch yeast and attach blow tube or airlock.

Ferment 7-10 days, then bottle without priming (this is a still beer). There may be some residual fermentation that provides very light carbonation. You can also wait until all fermentation completes and then bottle, which takes about 14 days or so.

This beer could benefit from extended resting time to let the fluffy trub settle out - whether in the fermenter, or the bottle. It will not form a typical yeast layer on the bottom of a bottle, but rather more of a gelatin-like layer in the bottle. Be aware when pouring the beer from the bottle so globs of trub don't fall into the glass.

*****************
* Tasting Notes *
*****************
Appearance - much like a hefeweizen. Bright, cloudy yellow. Described as looking like "pineapple juice" by a few people.

Aroma - yeasty, with light fruit.

Flavor - Grapefruit and wheat. Harsher/edgier citrus "zing" when fresh, which has mellowed considerably over the course of a few weeks in the bottle. This beer has a hint of dryness, with a very forward hop presence.

***************
* Bottom line *
***************

This is an interesting piece of history from Mr. Washington. I will be bottling this a month or two before the 4th of July, to share with others.

George advises "hops to your taste" and I would take him up on it - vary the hops but watch out with the alpha...you want low alpha hops for this brew. The bitterness of the hops presents itself assertively if you are not careful with the bittering amount.

This is a very light and dry beer that showcases hops if you proportion it right, with a smooth mouthfeel and very light wheat notes.

***************************************
* Original Recipe - punctuation added *
***************************************

To make Small Beer

Take a large Sifter full of Bran[.]
Hops to your Taste. Boil these 3 hours. Then strain out 30 Gallons into a Cooler, put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler & strain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold, cover it over with a Blanket & let it work in the Cooler 24 hours. Then put it into the Cask[.] leave the bung open till it is almost done working[.] Bottle it that day Week it was Brewed.

Author:

Mellenoma

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: Corn Sugar

Priming Amount: 136 grams

Creation Date: 6/29/2017 1:14 AM

Notes: Total Grain Lbs: 14.36
Total Water Qts: 14.51 - Before Additional Infusions
Total Water Gal: 3.63 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse Name Time Time Temp Temp Type Temp Amount Ratio
-------------------------------------------------------------------
Protein 1 30 123 123 Infuse 133 14.51 1.01
Sacch. 1 60 149 149 Infuse 210 7.41 1.53
Mashouty 1 5 169 169 Infuse 210 12.09 2.37

Total Water Qts: 34.01 - After Additional Infusions
Total Water Gal: 8.50 - After Additional Infusions
Total Mash Volume Gal: 9.65 - After Additional Infusions

Author:

tedferris@hotmail.com

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 1:55 AM

Notes: Rack to keg or secondary and age 5 weeks. Add dry hops last 7 days.

Maine Beer Co. actually gets their FG down to 1.007

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 9/26/2013 4:01 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 30,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.125

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 2:18 PM

Notes: Ferment 7 days in primary, transfer to secondary and start lagering at 45F, slowly decreasing to 37F over 2 week period. Bring beer to 60F for 3 days before bottling, carbonate and bottle, rest at room temp for 2 weeks.

Author:

gio

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

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: 11/18/2016 11:15 PM

Notes: Pitch yeast at 64, ramp up to 76 over 7 days
Cold condition at 50F for 4+ weeks
Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon
Hold at 72F for 2 weeks to carb, then condition 3-6 months

Author:

MacBrewingCo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2016 4:28 PM

Notes: This recipe is designed with the following targets in mind, given directly from the head brewer at Founders:

10% Carapils, 5% Munich, 5% crystal 60, 2.5% caramunich
16.5 Plato (1.068 SG)
65 IBU
Massive flavor strike and dry hopping (obviously Centennial)

In the end I think it comes pretty close and turns out to be a delicious brew! I'm using Magnum for the bittering given it's high alpha, it's usually my go-to bittering hop. But this could be done with exclusively Centennial (like Two Hearted) if that is preferred.

July 2022 note: ramped it up to 5 gallons

Author:

Tradition Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: 1.25

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: 1/18/2017 4:50 AM

Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes.

Vanilla beans were split and scraped.

Author:

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 2/24/2016 11:12 AM

Notes: Yeast
------------------------------------------
1. sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
2. use to make 1L starter
24-36hrs @ 25c

Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.

Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range

Author:

JonyMac

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

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: 12/4/2013 4:36 PM

Notes: - Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

HG Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/28/2014 7:56 PM

Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.

After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.

I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.

Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")

Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.

Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 8 oz

Creation Date: 7/19/2013 8:00 PM

Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy.

Primary fermentation 10-14 days.

Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days.

OG 1.054
FG 1.010
ABV 5.78%

OG 1.052
FG
ABV

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 5/21/2019 3:42 PM

Notes: This recipe is from the BYO Clone and the Zymurgy Article with Vinnie Cilurzo. Also I found a thread where an unhappy employee took a pic of the original recipe sheet from a brew in 2014. The hop schedule changes slightly due to variations and quality of available hops. The 2014 version is the only one that keeps the Amarillo hops which I have heard were in earlier versions of Pliny.

Also I add the Acidulated Malt to control my PH, you can always just sub 2 row if not needed

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2014 6:55 PM

Notes: 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.

I just had a slightly tweaked version take 1st place for IIPAs in a competition.