Homebrew Beer Recipes | Page 191 | Browse 325,000+ at Brewer's Friend

Author:

halfville home brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 12:45 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Muntons extra-light DME

Priming Amount: 1 1/4 cup

Creation Date: 3/31/2014 6:00 PM

Notes: Oxygenate-aerate well. Ferment at 68 F for 7 days the rack into secondary. Ferment until target gravity has been reached (ideally 1.015-1.016) and beer has cleared (3 weeks prox.)

Three days prior to bottling, add Gelatin, and cold crash in the fridge to clarify the beer (optional but works great).

Prime and bottle. Carbonate at 70 to 72 degrees for 2 to 3 weeks.

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:

Sensing Brewing

Boil Size: 59 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

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: 1/7/2018 10:27 PM

Notes: 23/3/18.

22 L with our house kveik blend. Ferment at 28c.

29/3/18
1.010 Racked on 1.2Kg Blueberries in 11L PET. 109g/L
And keg rest in 12L Cornelius keg,

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21 L with a blend of WLP644 and A20 CITRUS.
Fermented at 26c.

4/4/18 1.012 Racked on 800g blackcurrants in 11L PET. 73g/L.
And keg rest in 12L Cornelius keg.

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5 L to La saison √225 & Saison De Dottignies dregs.
Ferment at 23c.
4/4/18 Adding 800g Raspberries, 160g/L.

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5 L Unhoped wort with a blend of all my cultures.
Ferment at 23c.

SenSing M€G@ Blend.

Mud King MTF
Megablend UK 2018
Funk Weapon #2
Hornindal FY5
Ebbegarden FY9
Framgarden FY10
Simonaitis FY16
Midbust FY17
Aurland FY38
Marina FY39
Rima FY40
A20 Citrus
WLP644
WLP648
Mix culture 1. Different Kveiks and bottle dregs.
Mix culture 2. Wild cap from Norwegian blueberries and Ebbegarden kveik.
Mix culture 3. A blend of all my cultures from 6 month ago.

Dregs.
200ml starter wort @ 1.030 for 4 weeks at room temp in 250ml lab bottles.
La Saison √225. 200ml
Saison De Dottignies. 200ml
FiftyFifty Lambic x2. 200ml
Boon Mariage Parafit x3. 200ml
Boon Kriek x4. 200ml

Will use this to inoculate 30L of Cherry Lambish.

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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:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2017 5:26 AM

Notes: Secondary Instructions:

Once gravity is stable transfer to secondary on top of 100g of Cacao Nibs and 500g of *Fresh raspberries.

*Prepare raspberries prior to secondary by freezing for 2-3 days. Thaw raspberries just prior to adding into secondary

Leave in secondary for 5-7 days. Taste to determine when ready. Keg/bottle as normal.

Author:

Dmac57

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: corn sugar

Priming Amount: 4.1

Creation Date: 12/20/2015 5:30 PM

Notes:

Author:

AM

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 7:01 PM

Notes:

Author:

Sped

Boil Size: 6 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: Corn Sugar

Priming Amount: 4 oz

Creation Date: 7/7/2012 2:00 AM

Notes: I used two packets of the Wyeast for this brew to get the ABV I wanted. After 4 days in primary the beer was at 7% and climbing so it worked out, finished just below 9%. Delicious imperial porter, about as roasty as I can handle. Great Fall/Winter beer. Enjoy!

Author:

Blackchance

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 1/4 tsp per bottle

Creation Date: 9/1/2016 8:21 AM

Notes:

IMPORTANT: The initial primary batch should be only 4.5 gallons NOT 5.5. This is because you will be adding a gallon of peach juice in the secondary.

Here is the process for calculating your ABV this way:
Take Primary OG and FG to calculate ABV as normal (POG, PFG, and PABV). Add the peach juice. Multiply the PABV by 0.82, because you've just watered it down.
Take the new OG for the secondary (SOG), and take Secondary FG after 2 weeks fermentation (SFG) to get Secondary ABV (SABV). Then add the PABV to the SABV to get your true ABV.

(PABV*0.82) + SABV = ABV.
You're shooting for around 5% when this is complete.
It should be noted that your IBUs will also go down, and should be multiplied by 0.82 as well, putting this recipe at around 20 IBUs

Recipe is best with pulp-free peach juice. First test batch lost almost 2 gallons in sediment due to peach pulp from the juicer.

The vanilla will be mild on this one because of the noticeable aroma and flavor of peach. Use two beans in the secondary if you want a vanilla kick, or just one if you only want a slightly creamier taste.

I've brewed my fair share of beers, and drank many more than my fair share, and this is one of the most delicious and drinkable beers I've ever had. Give it a try!

Author:

Jameswoody

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 68

Mash Thickness: 1.5

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: 11/25/2015 4:46 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:

mraether@blackfoot.net

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 ounces

Creation Date: 3/19/2012 6:51 PM

Notes: 9/26/22 - Brewed. Placed strike water in tun first to avoid dough balls, stir grain in in about 4 batches. Heated strike water to 172; got mash temp of 151. Mashed for 70 minutes to get full starch conversion. Got 5.5 gallons in kettle; 5 gallons in fermenter, but included a lot of trube. Next time pour cooled wort through strainer to catch some of the trube like I did before going to full grain. Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Took a OG reading - 152. Left cascade hops in kettle while cooling. Yeast used was harvested and reenergized from last batch.
10/2/22 - Racked to secondary. Sample confirmed it'll be awesome.
10/2/22 - Brewed 2nd batch. Forgot to bring grains up from downstairs refer. Strike water 202 degrees; grains were 45. Gave a mash temp of 152. Placed water in tun b/f adding grain to minimize dough balls, but got stuck sparge on 1st running. Might be better to add grains to tun first, then add water. Yeast was reused Safale 05. Regarding that stuck sparge - I think I tried to drain the first running too fast. As before, Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Boiled for one minute then left in kettle during wort chilling.
10/23/22 - Brewed 3rd batch.
11/1/22 - Racked 3rd batch.
10/30/22 - Brewed 4th batch. Fermenting in storeroom, about 66 degrees. This recipe reflects some changes from batch 3: heated 3 gal strike water to 179; got mash temp of 154-55; grains at room temp. Went with 10 lbs Pilsen malt as it's sold in 5 lb. bags. Normally would be 9 lbs for this recipe, but didn't want to save the 1 lb. 5 gal sparge water at 180, drained off got about 5.5 gal; reduced to about 5 gal in fermenter.
2/15/22 - Rebrewed. Stayed with 9 lbs pilsen, saved 1 lb for whenever. Based on the OG I think I should have added it. Note: added 6 oz acid malt instead of 4 oz as before; trying to bring down the pH. pH still too high; 5.0 to 5.8 depending on where I test; gives me an average of 5.4.. OG: 1.47 per refractometer. Pitched yeast at 75 degrees, ferm temp in room 67 degrees.

Author:

MontiChristo

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.141

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: 4/10/2016 2:28 AM

Notes: Yeast: 71B-1122

Author:

endemica

Boil Size: 295 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 2

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: 1/18/2019 6:12 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 60

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2015 6:53 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2013 9:05 PM

Notes:

Author:

Eriobis

Boil Size: 26.6 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 12:04 AM

Notes: This is my first try of an IPA and I wanted to try with Jalapeno. Not super hot, you almost can't feel the heat of the Jalapeno because it goes very well with the bitterness of the beer.

The first day of kegging there's a big scent of citra and it's ( IMO ) too sweet, but a week later (about week 4) the taste of the beer is just perfect !

Folks at work and friends asked me to do it again ... I will try to reproduce it !

Author:

JL Brygghus

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: Sugar and water solution

Priming Amount: 6 g sugar/litre

Creation Date: 8/19/2015 9:17 AM

Notes: Gjæring i 13-15grader i 7-10 dager.
Gjæring i 17-19 grader i 7-10 dager.

Gelatin og cold crash før flasking eller tapping på fat.

Blir meget klar og smaker akkurat som pils.