Homebrew Beer Recipes | Page 188 | Browse 315,000+ at Brewer's Friend

Author:

brewmer

Boil Size: 29.1 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: force carbed co2

Priming Amount: N/A

Creation Date: 9/24/2013 1:28 PM

Notes:

Author:

Cowie

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2017 5:21 PM

Notes:

Author:

Kaasimees

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: drops

Priming Amount: 3 per 1.1 Liters

Creation Date: 5/8/2012 1:20 AM

Notes: We collected 30 L of wort. 90 min. boil left us with 20 L so we had to top up with water up to 23 L. That's why we lost in efficiency and got OG 1.070

FG 1.012
ABV 7.6%

Really nice brew, otherwise I wouldn't publish.

Author:

Juno_Malone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 55

Mash Thickness: 1.6

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: 1/28/2014 10:51 PM

Notes: 2.25gal mash strike 162
5.5 gal sparge

7.2gal pre-boil

Up Cascade to 1.5oz if AA < 7%; try to keep around 35 IBU.

Use food processor on peeled ginger.

Author:

zgoda

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2013 7:55 AM

Notes: Actual yeast is MauriBrew Weiss

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2014 3:23 AM

Notes:

Author:

Sean Sutherland

Boil Size: 31.2 Litres

Boil Time: 80

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 1:40 AM

Notes:

Author:

JamesS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2014 1:02 AM

Notes: Slice 1 jalapeño and place in with the Mash.
Place 2 1/2 sliced jalapeños into the wort with 15 minutes remaining with the boil.
Roast 2 jalapeños to Carmelize sugars, then soak for 30 minutes in 2 oz Vodka - place these 2 jalapeños in secondary for 3 to 6 days depending on how much heat one wants.
The honey gets put into the boiling Wort at flameout.
Use honey to prime with.

Author:

Stinger85

Boil Size: 59.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 4

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: 8/26/2017 6:34 AM

Notes:

Author:

Greg Akins

Boil Size: 7 Gallons

Boil Time: 30

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 7:39 PM

Notes: This was my favorite variation after the original. The hops profile is close to a Sierra Nevada pale ale with a maltier taste and more body.

Author:

Ethan William Mason

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 10:37 PM

Notes: Cold steep coffee schedule:
3 oz. freshly ground coffee beans + 1.5 oz. cocoa nibs to 3 cups of purified water ( in mason jar).
Place in fridge and shake occasionally for 24 hrs.
Strain through a coffee filter, pasteurize and add to secondary

Author:

geohound

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

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: 5/31/2012 10:36 AM

Notes: Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.

Author:

kiwirevo

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 76

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: 3/28/2021 7:31 AM

Notes:

Author:

Homebrew Fanatics

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 1:52 PM

Notes:

Author:

testingapril

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.4

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: 1/27/2016 5:46 PM

Notes:

Author:

John B

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 7/31/2015 6:45 PM

Notes:

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

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: 11/3/2015 1:26 PM

Notes: 4x Vanilla Beans last 7 days primary
Vanilla Extract to taste

Author:

Pugnacious Brewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane sugar

Priming Amount: 5.9 oz

Creation Date: 10/9/2012 4:43 PM

Notes: For the late honey addition, I used a Chinese Lychee honey (Po Sang Yuen) 500g .

1) 2.5 Gal. Boil, Add Light LME.
2) Return to boil and add 1 oz hops.
3) boil 40 min.
4) Add DME, Cane sugar, and Rice syrup solids.
5) Boil 5 Min.
6) Add 1 oz Hops, and Wirflock
7) Boil 15 Min.
8) Terminate boil
9) Add honey (0 min.)

2 weeks Primary, 2 weeks bottle condition..

Author:

MontiChristo

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 90

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: 6/15/2016 3:06 AM

Notes:
Split into 2 x 5 gallon batches

1) 2 pks Lalvin Narbonne Yeast (71B-1122) - rehydrate each seperately with goferm
2) De-core and puree apples (add half to each fermenter)
- 2 lbs Red Delicious, 2 lbs Fuji, 2 lbs Golden Delicious, 2 lbs Gala, 2 lbs Granny Smith
3) Top off to 4 gallon mark with spring water
4) Heat honey to aid in mixing, add 6lbs to each fermentor), mix with degasser
5) Add 1pk of rehydrated yeast to each fermentor once temperature is correct, mix again with the degasser
6) Ferment with no air lock for 5-7 days
7) after 5-7 days add 1 gallon apple juice (no preservatives - pasteurized is ok) to each fermentor, stir gently, reseal and add airlock
8) Once fermentation stops transfer to secondary and age for 1 month to clarify
9) Add 2 oz american medium toast oak cubes (taste once per week until desired oak flavor)
10) Cold crash or continue to age until desired clarity is reached
11) Back sweeten and mix gently with tart cherry juice in bottling bucket (1 cup at a time until desired cherry flavor is reached)

Note: tart cherry juice can be added to secondary fermenter if an additional agent is added to kill fermentation completely. Idea is to not ferment the tart cherry juice and use it to back sweetening.

Currently brewing: see brew session results