Homebrew Beer Recipes | Page 1711 | Browse 325,000+ at Brewer's Friend

Author:

Gfunk27

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

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: 9/20/2016 7:34 PM

Notes:

Author:

Dr. Chicago

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6 oz

Creation Date: 4/18/2022 8:32 PM

Notes: The various base malts in this recipe are a result of using what I have on hand. This recipe will most likely be refined to one base malt after my inventory has been restocked.

Author:

Bungalow Brews

Boil Size: 36.2 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 2.415

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2020 9:58 AM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2019 4:53 PM

Notes: 45.8 % Pilsner Malt
27 % White Wheat Malt
13.1 % Caramel Wheat Malt
9 % Rye Malt
2.6% 60-L Crystal Malt
2.5% Special Roast Malt
1 to 2 ounces Crystal Hops

Mash:

130 F for 15 minutes
158 F for 45 minutes
168 F for 10 minutes
Boil:

Boil for 90 minutes
Whirlfloc @ 15 minutes until end
Servomyces @ 10 minutes until end
Original Gravity = 1.062
Fermentation ChambersFermentation:

Cool wort to 110 F and transfer into carboy.
Pitch 1 fresh vial of Lactobacillus delbruckii (WLP677) per 5 gallons of wort.
Ferment for 2 to 4 days at 110 F.
Cool fermentation to 65 F.
Pitch enough vials or an appropriately sized starter of Dry English Ale yeast (WLP007) & oxygenate for 1 minute.
Ferment at around 65 to 67 F until fermentation complete. I like to turn my temperature up a few degrees toward the last 25% of fermentation to drive attenuation & promote healthy fermentation characteristics.
Final gravity at this point should be around 1.018 (70% Attenuation).
Transfer beer off of primary yeast & pitch 1 vial of Brettanomyces lambicus (WLP653) per 5 gallons. At this point I transfer from a 6.5 gallon carboy into a 5 gallon carboy and I fill the carboy up to the neck to reduce surface area.
Age between 60 to 70 F.
Brettanomyces characteristics will develop over 3 to 6 months on average.
Over time attenuation will continue to increase to near 100%
The reason this process works well is because Lactobacillus is the organism which provides the lactic acid and sour presence in most sour beers. By allowing this bacteria to grow, feed, and properly establish itself in the beer before yeast is introduced, it virtually ensures that the beer will reach a proper level of souring

Author:

Gregsy

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 77

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: 1/23/2019 11:53 PM

Notes:

Author:

Pouwny

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2018 7:14 AM

Notes:

Author:

Light Horse Brewing Co

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

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: 9/1/2017 12:02 PM

Notes:

Author:

rgdorman@yahoo.com

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2017 2:14 AM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz.

Creation Date: 2/23/2017 3:22 PM

Notes: Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 1oz. Cascade 6.0% AAU hops (@60 minutes)
Add 1oz. Cascade 6.0% AAU hops (@30 minutes)
Add 1oz. Columbus 12.2% AAU hops (@10 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs California V Ale Yeast
Dry hop primary with 1oz. Kent Golding 5.0% AAU hops
Add 5oz. Apricot Flavoring and 4oz. priming sugar at bottling

Author:

Eastern Christiania Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 64

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: 2/7/2017 4:59 PM

Notes:

Author:

cowace2

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 5/31/2013 3:14 PM

Notes: 2L starter

Ferment @ 65
Secondary at add gelatine

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 12:31 AM

Notes: If doing IPA similar to here: http://scottjanish.com/rva-manchester-ale-vs-london-ale-iii-neipas/

The bittering addition in his hop schedule is about 45-50 IBUs, this equates to 4-5mL of hopshot extract. Will use all 3mL of what I have, equates to about 30 IBUs.

https://www.northernbrewer.com/documentation/hopshot.pdf

Recipe references: http://www.homebrewtalk.com/showthread.php?t=532825
https://whitepointerbrewery.wordpress.com/2015/06/09/serrated-summer-ale-2-0/
here:http://www.homebrewtalk.com/showthread.php?t=568046&page=14

Mill wheat separately from 2 Row, and mill the wheat at least twice.

Filter wort after boil to separate out hops.

Do dry hop in secondary.

Original from here:http://www.homebrewtalk.com/showthread.php?t=568046&page=14

In case anyone is interested - this is the blonde ale I make:
OG = 1.042

45% 2 row
45% golden promise
2.5% each of Wheat, honey malt, cara 20 and flaked barley

Hops = 1oz. of liberty at 30 minutes, 1 oz. liberty at 5 minutes

PH = 5.35

Ca = 65
Sulfate = 75
Chloride = 65

I go 75% RO, 25 % Hard tap water. Lactic acid to hit 5.35-5.40

Mash = 152

** Something like Centennial Blonde recipe would be a great one too probably.

Just looking for a light, easy drinking beer that takes no dry hop and makes a nice pile of clean yeast for harvesting. People drink the hell out of this beer though - I can never keep it on tap. I like it myself, wife likes it and guests tend to demolish it.

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:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 12/24/2015 11:13 PM

Notes:

Author:

dbrowning

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 11/2/2015 12:08 AM

Notes:

Author:

lyna

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.6

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: 9/21/2015 9:25 PM

Notes:

Author:

philistine

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 2.5

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: 8/22/2015 4:10 AM

Notes:

Author:

Thomas Hansen

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

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: 5/26/2015 5:25 PM

Notes:

Author:

Steve Mong

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2015 1:40 AM

Notes: 5/10/15: Boil 1.5 qt water & 1 cup DME for 15 min.
Cool to 50 deg and pitch yeast (2 pkgs). Place in beer cooler at 50 deg overnight.
Bring 4 gal purified drinking water to 125 deg, steep grain for 30 min, bring temp to 155 steep 40 min. Bring to boil & add 1 oz Perle. Boil 40 min & add 1 oz Sterling. Boil 10 minutes & add 1 oz Sterling. Boil 10 minutes. Cool to <60 degrees and pitch yeast.
Put in keg cooler @ 50 degrees.
5/16/15: Removed from cooler to garage at 62 degrees for rest.