Homebrew Beer Recipes | Page 2010 | Browse 310,000+ at Brewer's Friend

Author:

Porksoda

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

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: 3/14/2017 11:28 PM

Notes: Dry hop in secondary for five days then transfer to rye whiskey barrel for ageing.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/3/2022 5:55 PM

Notes: Mash at 158 for 30 minutes. Recirculate mash for 10 minutes then sparge.

Boil for 90 mins, with first hops in at 60. Cool to 67 then aerate for 2 minutes. Let fermentation temp rise to 72 after 5 days.

Cold crash and carbonate to 2.2.

Can add 2-3 oz of Fuggles at Day 5 and leave in for 2-4 days.

Gold Medal in 2022 NHA for Pale British Beer, 9B.

First brewed 9/18/22. Pre boils gravity was 1048 and post boil 1055! So 80% efficiency. Boiled 90 mins and had 5.1 gallons remaining so added .4 gallons distilled water to get to 5.5 gallons.

Used hop spider which retained some liquid with 6.5 oz of hops! That brought gravity down to 1050.

After 24 hours gravity was 1028 with temp at a constant 67f.

Second brew 3/31/24.

Followed schedule, inc. 1 tsp of gypsum and 1 tbsp of 10% phosphoric acid. Measured pH during boil and it was 4.8 pre sparge, and 4.88 post sparge. Added 1/2 tsp chalk just before boil to try and increase it.

Gravity at the start of boil was 1044. Boiled for close to 2 hours by mistake. As a result, had to add 3 pints of distilled water to bring the quantity close to 5.5 gallons.

Chilled to 67 then moved to fermenter. Gravity was 1054, so higher than planned (79% efficiency vs. 73% before). Added yeast and just used an airlock - no temp control.

Temp rose to 71 after 24 hours and gravity fell quickly to 1034. After 64 hours it was 1024. Gravity then stopped at 1023 and remained there for 3 days. I shook the fermenter to stir the yeast but no change. I then added a pack of rehydrated US05 to try and lower gravity but no difference.

Put into cask after 13 days of primary. FG was 1023, so poor attenuation but likely due to high mash temp. Amazing clarity as it transferred and taste was distinctive - toffee, gentle rolling bitterness, toast, and soft spices. Very drinkable from the fermenter!

Author:

The Black Keep

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

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: 12/16/2021 1:18 PM

Notes:

Author:

Maltose Falcons

Boil Size: 13.44 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

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: 9/4/2021 3:46 AM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.25

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: 5/29/2021 11:44 PM

Notes: Steep honey after boil

Author:

Sean Dawson

Boil Size: 23.2 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 3/8/2021 8:00 AM

Notes: Just want to make a simple refreshing lager with a lower ABV.

Chucked 10% rye in to see if it adds a little extra flavour.

Fermenting the S-23 at 16 degrees is a bit over the optimum temp but I didn’t notice any bad side effects.

Author:

tbhkd

Boil Size: 80.91 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2019 5:22 PM

Notes:

Author:

Bentist

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 11/28/2017 12:50 AM

Notes: Add honey at last 5 minutes of boil.

Author:

Phillip Davis

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2017 8:53 PM

Notes: 11/4/2017- my guess is that this beer is going to be fairly astringent and not an easy drinker: the amount of blk patent and the dryness, accentuated with the wheat character, along with the bitterness at 30+ IBU's, and the dryness from the sheer amount of attenuation is going to make this an unbalanced beer. Although I hope I'm wrong. I wanted to bring out more roast character from the last beer I had with a little bit more of a dryness. However, I didn't have the 0.5 lb of carafa II i wanted this time.

11/18/17- it is a little astringent but more from the hops than the blk patent. I would bring the 10 minute hop boil to only add 10 IBU's as the nugget hops actually work pretty well; maybe even 10 IBU's around 5 minute tell flameout. I would go 3/4-1 pound of roasted barley, 1/2 pound of carafa II and around 5-8 ounces of blk patent. Maybe try a split batch with a neutral yeast. We'll see when it's under carbonation what it will do though. 1.010. If I change mind about this beer after being on carbonation for a few days, it might be nice to repeat and use two different neutral yeast strains.

Author:

4Gs Brewing

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 1.25

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: 5/21/2017 7:44 PM

Notes: Bell's House Yeast.

.5oz El Dorado + .5oz Azacca into 170F water to steep in french press for 30 mins, strained and added on day 5.

Cold crashed in primary on day 8. Racked to secondary on day 9 onto 2tbls sodium oxide fining to clarify. Was bright and clear ready to keg in 24 hours. Seems to work better than gelatin.

Author:

Øksnavadsporten

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 1.5

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: 3/16/2016 5:00 PM

Notes:

Author:

Dirty Beaker Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

Mash Thickness: 1.5

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: 2/19/2017 7:17 PM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: 1.5

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: 2/17/2017 9:04 PM

Notes: Yeast is cultured from a Bell's bottle of Oberon.

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2017 3:54 PM

Notes:

Author:

4Gs Brewing

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2

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: 1/5/2017 7:58 PM

Notes: Added 2.5 oz peanut butter extract to secondary before kegging.

Author:

Jazboomis

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2017 11:02 AM

Notes:

Author:

duncans

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 5

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: 6/29/2016 8:03 PM

Notes:

Author:

Rdp0008

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 6/20/2016 8:22 AM

Notes: La maceración se realiza variando tiempos en función del set point del PID y se anota en cada caso, la temperatura de la sonda, del termómetro de la olla y la densidad.

Author:

Dzsomapapa

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2016 4:05 PM

Notes: Use distilled water with 1 g CaCl per gallon in the mash and add 1 g CaCl per gallon of sparge water directly to the boil. Mash for 10 minutes at 113 degrees F, 10 minutes at 122 F, 60 minutes at 149 F, and 10 minutes at 168 F. Boil for 90 minutes.
Fermentation: Make 1 liter of starter wort and aerate it on a stir plate. Add oxygen in-line as the wort was transferred from the chiller to the carboy. Pitch yeast at 58 F. Allow fermentation to rise to 62 F for the first three days. Raise temperature to 65 F for four more days. Then raise to 68 F to clean up any off flavors. Drop temperature to 34 F for three days to crash yeast, proteins, and tannins. Keg and carbonate to 4 volumes CO2.
Brewer's notes: This is a very simple recipe that relies on fermentation-derived flavors and proper mouth feel to achieve the best result. The step mash procedure I used was developed via trial and error over a number of batches. The ferulic acid rest increases the clove character of the beer, while the protein and the low saccharification-rest temp creates a highly fermentable wort with a creamy mouthfeel. Carbonating to 3.5 to 4 volumes is necessary for this beer to be true to style and enhances the mouthfeel and refreshing nature of the beer.

Author:

josephwilson86

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

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: 3/28/2016 5:09 AM

Notes: The goal is to brew an imperial stout that will improve with age so I can brew it every year and start piling up a few years worth.

Things I've tried to far:
1. 2# roasted barley and 2# of chocolate malt: this ended up being a little too roasty. Like badly burnt coffee. I decided to drop it down to 1.5# each.

2. Vanilla: this was good, took the edge off of the aggressive roastiness.

3. Tanka Beans: interesting flavor, but not great in an imperial stout. I'm thinking it would be good in a nut brown ale. It just seemed out of place with the roastiness.

4. Cocoa nibs: good but I did not use enough.

5. Malted oats as part of the base: did not come through in the flavor at all. going to skip this moving forward.

6. Add enough corn sugar to get it up to 13% abv: doesn't seem to have improved it. going to skip this moving forward.

Next time:
- otter base malt, 1.5# each roasted barley and chocolate malt, special b instead of normal crystal malt, vanilla and cocoa nibs in half of it.

random ideas of stuff to try:
-I'd like to try a mexican chocolate version where I use some kind of chili pepper, some cinnamon, anise etc...

-A beligan version might be good. Back the roasted malt off some, add some candi syrup and use belgian yeast. maybe throw in some plums or berries etc... for good measure.

-It would be interesting to see what happens with like a year on oak. I might brew this twice in a row and stick one of them in the back of my closet with some oak cubes for a year.