Homebrew Beer Recipes | Page 1872 | Browse 320,000+ at Brewer's Friend

Author:

ForeverBrewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 9/24/2016 12:33 PM

Notes:

Author:

cksparker

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 60

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: 12/27/2020 2:34 AM

Notes:

Author:

Yonder

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 85

Mash Thickness: N/A

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: 1/22/2019 11:12 PM

Notes:

Author:

John Abrahamsen

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3.9

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: 5/30/2018 8:13 PM

Notes:

Author:

J A

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 10:08 PM

Notes: Condition for 3 months in secondary with bourbon soaked oak chips.

Author:

rockatanskiing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2017 5:29 AM

Notes:

Author:

timmomyces

Boil Size: 810 Gallons

Boil Time: 60

Boil Gravity: 18.1

Efficiency: 90

Mash Thickness: 1.07

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 4:24 PM

Notes:

Author:

Retxeddexter92

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 7:27 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Author:

Eastern Christiania Brewery

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 58

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 3:28 PM

Notes:

Author:

Error2k

Boil Size: 84 Litres

Boil Time: 20

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 11:11 PM

Notes: Use baking yeast, This one is traditionally used and gives the trademark flavor of Dricke: http://www.kronjast.se/var-jast/

Twigs from the juniper is boiled in the strike water to infuse flavor before the mash. Try to get twigs with berries for extra flavor.

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 2:56 PM

Notes: Aroma reminiscent of Unibru's Trois Pistoles. High alcohol content comes through with smooth and sweet aftertaste notes notes on the tongue (and lips). Pours murky, muddy brown with a good tan head.

HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).

>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures.

Author:

gavjof

Boil Size: 55.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2.9

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: 9/17/2016 6:50 AM

Notes:

Author:

rrenaud

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 1:38 AM

Notes: made 2L starter at 1.020 for both yeasts, left overnight.

DME added in last 10 minutes, likely higher IBUs than the calculator thinks.

Belgian Saison got the overnight mash.

3724 starter smelled beery.
568 started smelled super fruity and delicious.

sampled 3724 after 2.5 days, SG at 1.022, beer tastes good, creamy, sweet, estery, maybe bubble gum or cotton candy? after 9 days, SG at 1.015, not nearly as bubble gummy as it was, TBH, it's a bit worse. after 3 weeks, gravity at 1.007, tastes good, reminds me of hennepin, smell has a bit of not entirely pleasing fermentation character.

sampled 568 after 5 days, refractometer says 6.2 brix, smells a little sulfury, not very good tasting. after 13 days, refractomter says 6.5. smell still maybe sulfury, tastes very good though, very rich in soft, fruity esters. finished at 1.008, some of the fruitiness is gone (should have served it asap?).

Author:

w@lter

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 61

Mash Thickness: 3.5

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: 6/5/2016 11:14 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 2:35 AM

Notes:

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 1/12/2016 3:51 PM

Notes: Have some DME ready. Use FERMCAP! Shoot for 80 IBUs.

Version 1) Very Good.
- 2 vials of WLP051
- pitched at 1.0 pitching rate (need 2 vials into 2L starter)
- used 1lb DME to get to 22 brix (adjusted efficiency down on software to read 22). Next time do a double mash (listen to brew strong blichmann #1 show January 2016)
- Primary- 20-30 seconds of oxygen 9 hours after pitch. .5 oz steamed medium toast hungarian oak cubes plus juice... 30 seconds of O2 8-12 hours after pitching. Ferment at 67 raise 1 degree per day starting day 7 up to 72. Airlock activity stopped at day 11, rested for 1.5 days. Read 1.025 FG (9.2% on calculator)
- Secondary on 2 oz steamed medium toast hungarian oak cubes plus juice for 8 days at 65F. Minimal Oak character (although present).
-6 beers left, added another 1 oz in keg for two weeks (in fridge). Entered WoodAged this in (sunshine) and big wood (FCC)
-Score sheets for non wood aged enries (imperial stout) said it needed to bigger with more body.
- won bronze at FCC.. Mentioned adding a little more roasted grains so I bumped it from 1.5 to 1.7. This is a really good beer

Author:

jhanson1526

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

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: 10/22/2015 4:52 PM

Notes:

Author:

Grimn8r

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.096

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 8:54 PM

Notes:

Author:

KillerKadoogan

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 62

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: 47g/0.5 cups water

Creation Date: 7/17/2015 2:32 PM

Notes: Base recipe comes from Northern Brewer's Weizenbock recipe kit.

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

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: 4/24/2015 6:00 PM

Notes: