Homebrew Beer Recipes | Page 200 | Browse 315,000+ at Brewer's Friend

Author:

Blackmuse

Boil Size: 6.7 Gallons

Boil Time: 100

Boil Gravity: 1.057

Efficiency: 75

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: 3/28/2020 12:56 AM

Notes:

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:

MoleculeChaser

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 52

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: cane sugar

Priming Amount: N/A

Creation Date: 1/25/2015 8:21 PM

Notes:

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

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: 1/9/2016 11:06 PM

Notes:

Author:

MacDaddyMike

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2015 4:16 AM

Notes: 100% Smoked wheat malt

Author:

Eschebrygg Flekkefjord

Boil Size: 148.96 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2020 5:54 PM

Notes:

Author:

elcapitanbrewing

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: table sugar

Priming Amount: 4.0 oz

Creation Date: 2/28/2012 9:06 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 12.7

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 6:25 PM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: CO2

Priming Amount: Kegging

Creation Date: 1/1/2016 9:31 PM

Notes: Source: Tweaked version of Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105

For the Dark Munich, I roasted my Light Munich (2# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)

DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start with slow ramp down to 52°
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 24 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

Author:

juanjo

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 55

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: 11/7/2015 11:34 AM

Notes:

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 3:38 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy.

Author:

Jstep

Boil Size: 6 Gallons

Boil Time: 240

Boil Gravity: 1.08

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2017 2:22 AM

Notes: Tap water filtered using carbon filter. Added 2ml lactic acid to hit 5.25pH. Added grains at 130F and let heat up to 154F. Mashed for 30 at 154F.

BK is 3.5 gallons. Mashed in using 2.5gal and then sparged to 3gal. Boiled and then topped off fermenter to 2-2.5gal or until OG was 1.045

Author:

KickingAndrew

Boil Size: 3 Gallons

Boil Time: 20

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 64 fl oz

Creation Date: 3/13/2019 8:18 PM

Notes: For priming, add 64 ounces of R.W. Knudsen Family Just Juice, 100% Blueberry juice to the finished beer and bottle.

Author:

Ozarks Mountain Brewery

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 2:29 AM

Notes: This turned out fantastic, color darkened for me to a light amber because I boil for 90 minutes but came out with nice a sweet on the tongue and mild malt after, lite and refreshing for a nice October fall day

note: this will need to age at least 2 months to drop all the solids and loose hops down to the bottom and leave a good clean beer

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

Shiny Head Brewer

Boil Size: 3 Gallons

Boil Time: 40

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: 127g

Creation Date: 6/9/2012 2:28 AM

Notes: Lake Effect, eh..! Canadian Ale

5 lbs Light unhopped malt extract
1 lbs extra light malt extract

2.5 lbs 6-Row malted barley
1/2 lb CaraPils malted barley

1 oz Clusters hops (bittering)
1/2 oz Cascade hops (flavoring)
1/2 oz Cascade hops (finishing)

1 pkg Windsor ale yeast

127g cane sugar (priming)

Steep:
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.

Boil:
Set kettle to high heat.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 40 minutes.
Add 1 oz of Cluster at 40 min.
Add 0.5 oz of Cascade at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 0.5 oz of Cascade at 1 min.
Boil complete. Flame out.

Finish:
Set lid on kettle, begin cooling process.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.

Author:

BrewChef

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 6

Creation Date: 4/16/2016 8:06 AM

Notes: Lervig Lucky Jack.. Mmm som Homer Simpson ville sagt. Her har Lervig virkelig laget en fantastisk god APA. Jeg stegmesker denne, årsaken er at jeg fant ut av klarheten i sluttproduktet ble veldig mye bedre ved å ta steget på 55C før jeg gikk i gang med Beta og Alfa amalyse stegene. La den gjære på 18 grader i ca 5 døgn eller ved målt SG= 1.020 -tørrhumle på dette tidspunktet. Du vil da få bedre nytte og glede av tørrhumlen din når du får den i på sånn ca 2/3 utgjæring.
Lykke til - Dette kan FORT bli din favoritt øl :)

Author:

Two Dogs Rampent

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 6:17 PM

Notes:

Author:

nicboily12@gmail.com

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

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: 1/17/2015 2:46 PM

Notes: Original gravity 1048
Racked gravity 1018
Final gravity 1015

Author:

Frankenheim

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

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: 6/16/2019 6:54 PM

Notes: Kettle Sour using OYL-605.
- Mash and boil 5 min to sanitize. Cool to 100F and pitch lacto.
- Hold temp at 85F and monitor pH - stop at ~3.5
- Boil, Chill and pitch