Homebrew Beer Recipes | Page 1765 | Browse 320,000+ at Brewer's Friend

Author:

pyrat77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 5/3/2015 3:29 PM

Notes:

Author:

cwent

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: tba

Creation Date: 1/7/2018 8:15 PM

Notes: Yeast Starter:
1 packet of 1388, starting yeast count = 92 Billion Cells
stir plate using Braukaiser meethod
stage 1 - 1.3L water with 134g DME = 279 Billion Cells
stage 2 - 1.3L water with 134g DME = 403 Billion Cells
pitch yeast at 17 deg.C and increase to 27 over 5 days.
leave in primary for additional week at 27 deg.C.

Adde 0.97kg invert sugar to primary @ high krausen (30 hours after pitching yeast)

Rack off to secondary 10days. Gravity after 16 days still at 1.021. Added 300g sugar boiled for 20min with 0.3g of citric acid and 200ml of water to get it re-started. Fermentation started up again but remained at 1.021 after a few days.

Cold conditioned for 3 weeks at 0.5degC. SG at bottling = 1.020... higher that intended but it will have to do...

Bottle at CO2 level of 3.0 (200g dextrose).

SG measured from bottle after 1 month... 1.018...

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: keg

Priming Amount: 20 psi for 24 hours

Creation Date: 4/25/2017 7:09 PM

Notes: Add candi sugar at 15 mins left on boil. Ferment at 70 until high krausen has subsided, dry hop for another 10 days, then cold crash and keg.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

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: 2/18/2017 8:22 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 1:10 AM

Notes:

Author:

Sergio Stout

Boil Size: 21 Litres

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 60

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 3:43 AM

Notes:

Author:

The Blind Bard

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 2.5 ounces

Creation Date: 1/13/2016 1:44 PM

Notes: Ferment in primary for a minimum of 3-4 weeks, bottle condition and cellar 4-5 months before sampling.

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 12:50 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 1:15 AM

Notes: Plan to rack onto 4-5 lbs of freshly picked blueberries (previously frozen to preserve and partially pasteurized) in secondary fermentation.

May dry hop with an ounce or two of Saaz and/or Sorachi Ace for 2-3 days before moving to a tertiary fermentation for clarity.

Pitched yeast around 19 degrees Celsius and plan to ferment around 50-55 degrees Fahrenheit.

Author:

Tom Bunting

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 166

Creation Date: 1/5/2016 4:00 AM

Notes: Bring 27 litres of water to 65C and steep speciality grains for 30 mins, keeping temperature constant.
After 30 mins, remove steeping grains, and add DME whilst bringing temperature to a rolling boil Set your timer for 60 minutes.
Add 60g Hallertau at commencement of boil, and maintain rolling boil.
Add 1 protflec tablet 15 mins before end of boil and stir till dissolved.
Add 20g Hallertau 10 mins before end of boil, and the remaining 60g once you have turned off the heat at the end of 60 minutes.
Cool the wort as quickly as possible, and ensure the temperature is below 23C before pitching the yeast. For a cleaner taste, use a starter for the yeast, but dry pitching will work adequately with 1x10g packet if the temperature is maintained above 15C.
Maintain a temperature of between 15 and 23C during primary fermentation, and test with a hydrometer after approx. 8 days to ensure final gravity is met and constant over at least 2 days before priming.
Once ready to bottle or decant to a barrel, dissolve 166g of corn sugar/dextrose in a little water, and rapidly cool by placing the pan in cold water. Gently stir this in to the fermenter being careful to avoid disturbing the sediment.
Bottle, or decant to a barrel, and leave for at least 3 weeks to ensure the beer has cleared.
Chill before serving.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.004

Efficiency: 74

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: 12/12/2015 8:52 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 5:05 AM

Notes: Worked out great, wish it was a little heavier; but nice taste.

Author:

Jake Smidler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 1:42 AM

Notes:

Author:

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 3

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: 8/16/2017 8:35 AM

Notes:

Author:

thechad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 0.86

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 9/21/2017 4:03 PM

Notes: On or near the day you brew, split the vanilla beans and scrape the caviar into a glass or other container. Chop the bean husks into small chunks, roughly one inch long, and place them into the same container as the caviar. Pour in 1 to 2 ounces of a quality bourbon, enough to cover the vanilla pieces. Seal the container and let sit until ready for secondary fermentation. Once into secondary fermentation, pour the whole contents into the fermenter/secondary vessel.

Vanilla really needs a vehicle to get the flavor out. You could toss it in the beer, and it'll extract the flavor, but slower. Alcohol, and cream even are some of the best vehicles for getting the vanilla out of the beans.

This recipe is inspired by the Lights Out Stout from Worthy Brewing in Bend Oregon.

Author:

drunkmonk59

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 71.3

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: 2/1/2015 2:00 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 342 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 76

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/20/2019 10:26 PM

Notes:

Author:

CraftBeerBanter

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

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: 4/17/2019 2:53 AM

Notes: Also use a Brewing Enzyme to help dry out the beer.

Author:

Olvesen

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2021 4:27 PM

Notes:

Author:

brobbins3@yahoo.com

Boil Size: 8.01 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2024 10:38 PM

Notes: Real CD from Aus
Appearance; golden yellow. Darker than straw
Bright white thin cap of foam. Low carb
Aroma: Neutral. No hops (maybe 1% hint of spicy hop note). Something vaguely fruity (apple?)
Mouthfeel: medium, mid tongue tingle
Flavor: 50/50 low malt / low general hop. Hop spicyness lingers after the sip
Overall: Would be great on the beach on a hot day. Crushable

VB: very similar. Extremely similar. Maybe slightly crisper, slightly less malty/more bitter, slightly brighter lighter mouthfeel