Homebrew Beer Recipes | Page 2023 | Browse 320,000+ at Brewer's Friend

Author:

Skizzey

Boil Size: 13.5 Gallons

Boil Time: 80

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2017 10:53 PM

Notes: FATHEADS SON OF BREWZILLA 2017 (Bronze - Altbiers & Weissbiers):
35.5/50
AROMA (9/12): Chocolate, plum, and vanilla notes. Some light banana notes. Very complex and inviting. No hops, diacetyl, DMS or acetaldehyde; Moderate plum, raisin, and fig aromas from the malt combined with low banana & clove yeast aroma to create a complex & inviting aroma. Hop aroma is absent. No off aromas noted.

APPEARANCE (2.5/3): Dark brown with medium tan head. Creamy with great retention, moderate haze; This beer pours a deep copper, nearly mahogany with a huge mousse light tan head which lasts forever. Very hazy which is ok for the style

FLAVOR (13.5/20): Nice (maybe too high?) chocolatey up front. Moderate wheat bread. Low but balanced banana/clove. More vanilla than clove. Quite complex. Nice dry clean finish; Banana & clove are moderate, a bit more prominent than in the aroma. Dark fruit & deep tastiness from malts are medium-high, but carry a solvent alcohol note with them. Hop flavor is absent and bitterness is low, yielding a sweet impression in the finish which is slightly dry. Balance is firmly malty

MOUTHFEEL (3.5/5): Heavy body with foamy carbonation. Moderate warming. Noticeable but low alcohol bite. Finishes dry; Body is medium with high carbonation. Creaminess is very slight - could be more. Warmth is low despite obvious alcohol content. No astringency

OVERALL IMPRESSION (7/10): Excellent dark version of style. A bit heavy on chocolate. Stronger yeast flavors would increase the score (banana & clove). Alcohol could be a little better hidden. Try fermenting a little lower. Overall very complex and enjoyable; Very nice beer. Rich & malty with an ester profile that gives it a wonderful complexity. There's a definite solventy note with flavor though, which is obviously from yeast stress. Use a starter, oxygenate, and pitch at least 0.75 million cells/*P/ml wort for a beer this big

MY THOUGHTS: Pitch 1 mil/*P/ml wort at 62*, don't seal lid. Let rise to 68 after a day, and let finish at 72* after 3 days. Eliminate brown malt and increase Chocolate wheat to .75 lb

Author:

Skizzey

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72.5

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/27/2022 6:01 PM

Notes:

Author:

Pork n beer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/3/2022 6:07 PM

Notes:

Author:

zhooker

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 111.8 g

Creation Date: 8/3/2020 5:13 AM

Notes: https://byo.com/recipe/biere-de-garde-2/

Bière de Garde
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.011
IBU = 24 SRM = 12 ABV = 8.5%

Ingredients
10 lbs. (4.5 kg) continental Pilsner malt (2 °L)
2.9 lbs. (1.3 kg) Munich malt (8 °L)
1.1 lbs. (0.5 kg) cane or beet sugar (0 °L)
10.6 oz. (0.3 kg) caramel Vienne malt (20 °L)
1.4 oz. (40 g) black malt (500 °L)
5.5 AAU Kent Goldings hops (60 min.) (1.1 oz./31 g at 5% alpha acids)
Irish moss (15 min.)
White Labs WLP072 (French Ale) or White Labs WLP011 (European Ale)
Priming sugar (if bottling)

Step by Step
I currently use Best Malz Pilsen and Munich, but feel free to substitute any high quality malt of the same type and color from a different sup-plier. The black malt and caramel Vienne I use is from Briess. I use the cheapest granular white sugar I can find at the store, sometimes it is cane sugar and sometimes it is beet sugar. My hops are in pellet form and come from Hop Union, Crosby Hop Farm, or Hopsteiner depending on the variety.

Mill the grains and then dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 147 °F (64 °C). Hold the mash at 147 °F (64 °C) until enzymatic conversion is complete. With the low mash temperature, you may need to lengthen the rest time to 90 minutes or more to get full conversion. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.058.

The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 66 °F (19 °C) and aerate thoroughly. The proper pitch rate is around 260 billion cells, which is approximately 2–3 packages of liquid yeast or one package of liquid yeast in a 0.9 gallon (3.4 L) starter.

Start fermentation around 66 °F (19 °C) and then raise the temperature a few degrees more (70 °F/21 °C) several days into active fermentation. Let the beer ferment until the yeast drops to the bottom and forms a layer. With healthy yeast, this should be complete in ten days or less, but there is no need to rush it. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

If you decide to add Brettanomyces or other critters, you might want to do it in a secondary fermenter and then package the beer after it has developed the character you desire. At that point, you can rack to a keg and force carbonate or you can add priming sugar and a fresh dose of yeast to carbonate in the bottle. Be careful if you bottle directly from the primary fermenter with Brettanomyces, there could still be significant sugars present and could result in bottle bombs.

Author:

Rob Carruthers

Boil Size: 58.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 76

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2019 11:16 PM

Notes: Sam’s Pacific IPA
(21B. Speciality IPA)

Batch Size
25l

Ingredients:

Malts
6.5kg Gladfield American Ale Malt (91.6%)
0.4kg Gladfield Gladiator Malt (5.6%)
0.2kg Gladfield Sour Grapes Malt (2.8%)

Hops
60min boil – 10g Citra
15min boil – 90g Citra
16min whirlpool – 60g Amarillo
16min whirlpool – 60g Nelson Sauvin
16min whirlpool – 40g Motueka
4 Day Dry Hop – 100g Citra
4 Day Dry Hop – 40g Nelson Sauvin
3 Day Dry Hop – 20g Motueka
0 Day Dry Hop – 40g Amarillo

Yeast
Lallemand Nottingham

Targets:
Original Gravity 1.062
IBU 86
Colour 10.6 EBC
Est ABV 6.8%
Mash at 65°C

Author:

barfs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2019 11:34 PM

Notes:

Author:

Gummibrew

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2019 5:05 PM

Notes: Boil

Add first wort hops into the kettle before transfering the wort. Boil for 60 minutes. After boil, transfer the hot wort through hopback before chilling.

Fermentation

Pitch yeast at 17°C. Keep at 17-18°C for 3 days then allow to rise to 20-21°C over the next 3 days. Keep at 20-21°c for 3 days and then add dry hops to the fermenter. Dry hop for 3 days then crash the beer to 0-5°C as quickly as possible. Let the cold beer settle for 24 hours before transfering.

Conditioning and Carbonation

Transfer the beer into a keg, leaving the flocculated yeast and settled hops in the fermenter. Keep the keg at 0-5°C for 6 days and force carbonate to 2.7 volumes of CO2.

Enjoy fresh with your friends. Or alone in your underwear while browsing SuicideGirls. Whatever you do, do not store! Drink fresh!

OG: 1.056
FG: 1.012
ABV: 5.8%
Bitterness: ~30 IBU
Color: ~15 EBC

Author:

Hoonzaa

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2018 2:46 PM

Notes:

Author:

RobertE

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2017 7:47 PM

Notes:

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.16

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 12:20 PM

Notes: O.G. and hopping rate typical of English pale ales in the 1890's. At the time, bitter beer was generally lower-gravity, lighter-coloured, and less-hopped, with O.G.s ranging from 1.045 to 1.050. Pale ale tended to be stronger, slightly darker, and hoppier, with O.G.s closer to 1.057*.

Efficiency was lower with my last batch, I think because I used a thinner mash, and rushed the transfer while sparging. Going with a stiff mash to make a less fermentable, maltier beer - also has the benefit of faster conversion.

□ heat 5 gallons water to 180°F to preheat mash tun
□ heat 4-1/2 gallons strike water to 168° F
□ transfer 3-1/2 gallons strike water, add 15g gypsum
□ mash for 75 minutes, heat 6 gallons sparge water to 180 ° F
□ vorlauf, collect about 2 gallons of sweet wort
□ sparge, stir, rest, vorlauf, collect to near 5 gallons of sweet wort
□ sparge, stir, rest, vorlauf and collect to near 7 gallons [O.G. 1.040]
□ begin boil, add first hops for 60 minutes
□ add hops at 30 minutes
□ add yeast nutrient and Irish Moss with wort chiller and mash paddle at 15 minutes
□ add final hops at 10 minutes
□ turn off burner, chill wort to 77° F
□ remove wort chiller
□ drain half to fermenter (splash), shake, add yeast, drain rest to fermenter
□ ferment in insulated bag [with some frozen water bottles to start]

bottle Saturday, September 23
4 oz. corn sugar in 4 cups water
blue crowns
yield: 53 bottles

* Cornell, Martyn, "Amber Gold & Black", 2010, Gloucestershire

Author:

FloydGondoli

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.3

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: 1/5/2014 9:00 PM

Notes: Boiled off .75 gallons more than anticipated given me a total batch size to 4.75 gal instead of the intended 5.5 gal. Even with the over boil, I still managed to attain my usual 75% efficiency while keeping my ibus/bu:gu level the same. 90m boil evaporate rate is now measured at 2.25 gal when using the propane burner.

Flame out additions were added as a hop stand starting @ 175 degrees for 30 mins

Pitched 1.25l starter of WY3724 @ 80. Once fermentation takes off, temps ramped to 95 and hold until finished.

Author:

DwackBeer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2017 8:39 AM

Notes:

Author:

KalabiYau

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 9:50 AM

Notes:

Author:

GaryR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 7:55 AM

Notes:

OG = 1.050
FG = 1.010
ABV = 5.25%

Nose is slightly sweet, pleasant yeasty aroma, no discernible hop aroma,
color is "reddish" amber with slight brown overtones, froth is light beige to white with good retention, some legs remaining as is drank.

Taste is of moderate to light carbonation, slightly sweet malty backbone with very light caramel overtones with rich taste, good body, very smooth with lingering bitterness that is well balanced to its overall taste.

In my opinion, somewhere between a Newcastle Brown Ale and Karl Strauss Red Trolley Ale as an example.

Temperature is key here, as is using a starter. Used two litters of ambient water to package of liquid yeast. Added 1/4 cup honey as "food" but not enough to start fermentation. Allowed to sit in dark for 24/36 hours before added to wort. I attribute the starter technique to the "attenuation" being 79%
During fermentation, never got above 66 F and averaged 64-66 F during the first seven days. Secondary/conditioning allowed to rise to 68 F for the remaining seven days prior to cold crashing and filtering into kegs. Allowed to rest an additional seven days prior to drinking

I use a water bath to control temperature and glass carboy. Fermentation started in under 12 hours which was robust and had to change overflow bottle twice.

As is always maintained is meticulous sterile/clean procedure.

Author:

amcclain

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: 1.25

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: 4/10/2016 6:29 PM

Notes: 19 packs of Newcastle Dark Ale yeast.

Author:

Bry0603

Boil Size: 15.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

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: 1/13/2016 6:46 PM

Notes:
WLP510
Primary, pitch at 60, rise to 71 over 4 days, hold 71 for 2 more days.
Drop back to 58 over 2 days.
Drop 2q yeast from cone after 58 reached. Drop another 1-2q 12-24h later.

WLP650
Secondary, pitch at 58, hold for 3 weeks.
Add DH

Author:

Rowdy Brewer

Boil Size: 7.41 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 2:41 AM

Notes:

Author:

CarlFred

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 10:16 PM

Notes:

Author:

Gautøl

Boil Size: 51.5 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 6:37 PM

Notes:

Author:

Bill York

Boil Size: 5 Gallons

Boil Time: 60

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: 4/20/2011 8:43 PM

Notes: Batch 002: 07/19/2009: 4 gal sparged. 1.077 at 75F. Temp corrected OG: 1.079 FG (temp corr) 1.007. ABV: 7.35 kegged on 7/31/09.