Homebrew Beer Recipes | Page 176 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73.5

Mash Thickness: 3

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: 9/4/2015 1:53 AM

Notes: Was supposed to be a hoppy and very fruity American IPA - next time it will be if I double the hop bill - it ended up nice and fruity with quite low bitterness and very good maltiness. So a lot like Samuel Adams Boston Ale.

Author:

LJvermonster

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 1:56 AM

Notes: Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp

Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Author:

Ghengis T

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: 3/4 Cup

Creation Date: 2/27/2013 8:41 PM

Notes:

Author:

friskywhiskers

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 2/1/2016 12:06 AM

Notes: Primary for 2 weeks around 68ish degrees. Rack to secondary for 1 week. Bottle condition for 3 weeks. A neutral yeast or wlp004 work well for this beer too. I personally prefer the wyeast 1335.

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:05 PM

Notes: peaks in 2-6 months

Author:

JoelG11

Boil Size: 12.7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2012 8:16 PM

Notes: 2L Starter with 3 yeast packs.

Author:

KnotCurser

Boil Size: 3.4 Gallons

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: 9/24/2012 11:54 PM

Notes: Added loose tea "Organic Lemon, Honey & Chamomile Rooibos" at 30 min of boil.

Author:

Milk The Funk

Boil Size: 5.8 Gallons

Boil Time: 15

Boil Gravity: 1.045

Efficiency: 75

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: 12/31/2018 8:05 PM

Notes: Optional: add fruit/juice or dry hops.

The original recipe post from MTF:

1052 OG 6% ish ABV 3 SRM 0 IBU

3 lb Briess Golden Light DME 3 lb Briess Wheat DME 4 oz Maltodextrin

2 goodbelly shots / 1 32oz carton 1 pack Belle Saison 500ml starter of Brett - Your choice *Optional: Bottle dregs

15 minute boil. Chill to 70*f. Pitch goodbelly, sacch, and brett. Wait 2-4 weeks. Package.

*Optional - Add fruit/juice/dry hops

Author:

signal

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: Natural (sugar)

Priming Amount: 6 g/l

Creation Date: 6/10/2014 11:22 AM

Notes:

Author:

Solli

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 4

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: 1/8/2015 9:20 PM

Notes: http://brewnosers.org/forums/viewtopic.php?f=4&t=4056

Sendte følgende til bestilling hos Vestbrygg etter hva de hadde på lager i følge hjemmesiden deres (09.01.2015):
3400g Maris Otter 7EBC
250g Pale Crystal 75EBC
250g Munich Malt 28EBC
130g CaraAmber 70EBC
130g Crystal 150EBC
130g Dark Crystal 300EBC
20g Chocolate 1175EBC

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

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: 3/26/2013 12:45 AM

Notes: Add purée after 48 hours in fermenter.

Author:

BoiseBrewBlog

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Suger

Priming Amount: N/A

Creation Date: 11/23/2013 6:05 PM

Notes: Home grown spontaneous Lacto
1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week.
Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

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: 6/17/2013 12:05 AM

Notes: Featured in Brew Your Own Magazine, July-August 2013, page 12.

Description says to ferment at 68F. Does not mention water treatment.

Author:

Eggertsville Brewhouse

Boil Size: 12.5 Gallons

Boil Time: 90

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: 7/22/2012 6:15 PM

Notes:

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 71

Mash Thickness: 1.5

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: 9/26/2013 7:03 PM

Notes: Brewed 3/23/14. Hit 150F with a about 1 pound of re-circulation. Little stuck when recircing so I cleared it by back blowing into a tube. I actually forgot to make the water profile and accidentally used the golden strong one. Seems to be about right for this beer as well though. The pH reading was 5.1 which is a little low. Not sure if that is the actual reading or if it's because my probe is going bad. Into kettle efficiency was 89%. I stopped the sparge at about 8gal and about 2.5 (1.010) brix to avoid extracting tannins. Also topped of with a quart of regular water to bring to boil to 8.25gal. Got 5.75 gallons on the nose. Hit my expected OG very well too. 3/14 I chilled it down a lot last night and apparently too much because this morning it was sitting at about 59F. Will let it ramp up throughout the day to hopefully about 65-68F. By the evening it has drifted up to about 63F. 3/25 temp had drifted up to 67F by the morning so cooled it down to about 65F. Crept up to about 68F by evening so I chilled it down to 65F. 3/26 the temp was still about 65F in the morning but had crept up to about 66/67F by evening. 4/6/14 took a gravity reading and biofined with 2 tbsp. Kegged 4/10/14.

Author:

Seaview Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 66

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: 8/4/2015 4:05 PM

Notes: I'm adding 0.3 oz of first wort hops to this version to get a little more smooth bitterness and aroma.

I selected the generic pilsen (light lager) water profile because my water in Boston is very soft and that is appropriate for this style.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 50

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 8:45 PM

Notes: 25 blg w momencie zadania drożdży
dwa opakowania safale 04
16 litrów

15 litrów na cichą (27.02) po dwóch tygodniach burzliwej

Author:

tgolanos

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 82

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: 4/10/2016 10:49 AM

Notes:

Author:

NickMichaud

Boil Size: 8 Gallons

Boil Time: 15

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:56 PM

Notes:

Author:

jimdubc

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2014 1:27 PM

Notes:

Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.

***Notes from my first brew of this recipe****

4 months in primary on yeast cake (no move to secondary, no problem)

FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's

Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish

The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.

Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.

Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.