Homebrew Beer Recipes | Page 205 | Browse 325,000+ at Brewer's Friend

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 11:34 AM

Notes: Toast oatmeal for 15 min @ 300F.

All spices are added to liqueur portion and let sit for a week. Add only 12.5 oz (370ml) of this spice mixture to the keg.

Author:

Klassic

Boil Size: 2 Gallons

Boil Time: 1

Boil Gravity: 1.046

Efficiency: 100

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 7:41 PM

Notes:

Author:

Lionheart

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force carb

Priming Amount: 30 psi@ 2.5 days

Creation Date: 8/28/2012 10:02 PM

Notes: Steep 30 min.
citra sub for Galaxy. Nelson Sauvin also.
Summit for tangerine amirillo for tropical fruit. subs for Rakau.

Author:

Brady Smith

Boil Size: 14.25 Gallons

Boil Time: 75

Boil Gravity: 10.1

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 2:52 PM

Notes: 2 yeast packs in a 1.25L 24 hr starter for EACH fermenter.

Accolades:
*2nd out of 30 American Lagers in the 2016 Indiana Brewers Cup (Score 42)
*1st in the 2017 NHC First Round (Score 42 from 1 Master)
*Silver in the 2017 NHC Final Round (Score 44 from 2 Masters)

The key to making this great is getting the FG to 1.008. The NHC Final batch finished at 1.008 and was noticeably better with more "pop" than my 1st Round batch (FG 1.010). A 60 minute+ rest at 146 or so is key, in my opinion.

Hybrid of Coors Banquet & Budweiser. Both beers use approx 70:30 barley:adjunct

Coors: 70% 2-Row and 30% Corn
Bud: 70% 6-Row and 30% Rice

This beer uses approx 90:10 6-Row:Corn. Decreasing the adjunct keeps the beer w/i style guidelines but it still actually tastes like beer. Most of my macro-hating beer snob friends like this beer, FWIW.

The batch brewed for NHC 1st Round in early Jan-17 was a 6 gallon batch and used WLP 840. This batch split between WLP840 and WLP850. Submitted bottles of WLP 840 to NHC Finals. 850 made a Heineken-like lager... a perfectly decent beer but the 840-half was more to-style. WY2007 also works well for this beer, and WY2035 is great but only has seasonal availability.

Author:

edipadova

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: Honey

Priming Amount: 3/4 cup

Creation Date: 5/8/2017 2:42 AM

Notes:

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Azucar

Priming Amount: 7 gr. / l.

Creation Date: 1/5/2015 11:45 AM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:04 AM

Notes:

Author:

Dirtyrunner13

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 6/3/2019 3:56 AM

Notes:

Author:

ipanchor

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 5:42 PM

Notes:

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 11:21 PM

Notes: 2 packets of 05 were added when pitching

add lactose sugar with 10 minutes left in the boil.

Added Two 29oz cans of Pumpkin Puree baked for an hour and then Cool to 154 and put in the mash.

Author:

Dixon9717

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: N/A

Creation Date: 7/30/2014 9:43 PM

Notes:

Author:

felipe degen

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: Sugar

Priming Amount: 12 g/L

Creation Date: 2/19/2016 2:08 PM

Notes:

Author:

Dohtig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

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: 12/2/2015 10:30 AM

Notes: Harvest 6 Juniper branches, use 2 in the HLT for mashing liquor. Place remaining 4 on bottom of mash tun.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.7

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: 1/8/2019 3:54 PM

Notes: GET ALL AIR BUBBLES OUT WHEN MASHING
RUN PUMP WHILE MASHING
LET GRAINS DRAIN FOR 10 MIN
USE HOP BAG FOR DDH
WHIRLPOOL FOR 20 MIN and RUN PUMP

day 2 of fermentation add Dry hops
day 5- remove hops

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2018 4:16 PM

Notes: Mash as usual. Boil for 15 minutes. Cool wort to 105. Add Good Belly Probiotic (Lacto). Maintain temp at 95-100 degrees for 24-48 hours until pH gets to 3.2 - 3.5. Taste to confirm acidity. Then run typical boil with hops, yeast nutrient, etc.

Took 2nd Place In The 2018 Oregon Brew Crew Fall Classic: http://fallclassic.oregonbrewcrew.org

Author:

troyh

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 2/25/2013 9:13 PM

Notes:

Author:

BrewFabInd.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 5:10 PM

Notes:

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: N/A

Creation Date: 5/1/2017 3:49 PM

Notes: 1) Treated water and heated strike water to 160. Hit 154 which was over my 152 target. Rode out the 154 and it stayed around that and 153 for the hour. Mashed out to 170 holding the bag off the bottom.

Ph: 5.5

2) Uneventful boil, hopped as planned. Cooled using wort chiller and overshot 150F as it cooled very quickly. Not worried about the lower temps for the whirlpool, but lower than I wanted at ~125. 30 min whirlpool then continued cooling to lowest I could at 80.

OG: 1.062-4 <- hard to tell on the hydrometer but basically right on

3) Transferred to primary and moved to temp controlled chamber to chill to 68. Aerated using a pump and diffusion stone for 30 then pitched ballooned activated wyeast smackpack.

4) Fermentation going very well 12 hours in. After 4 days from pitch I dry hopped stage 1 and pulled a gravity sample. Gravity was at target.

5) Continued fermenting until 8 days from pitch and pulled another sample that read 1.012, so it hit below target. Sanple tasted fantastic!

6) Began cold crash and kegged at 10 days from pitch, adding the second dry hop to the keg in a hop screen. Carb'd at 2.2 vols for a week.

Taste is incredible with very milky smooth mouthfeel. Low bitterness and very aromatic and tasty. Highly recommend this recipe. The ella and Vic are subtle in the taste and the ekuanot blasts through with strong aroma. My best beer yet.

Author:

lasselucifer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 84

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 73.8 g

Creation Date: 8/10/2018 11:02 AM

Notes: kalcium:62, magn: 5, natrium; 27, klorid; 87, sulfat 49.bikarb: 0,89 ph 5,5

humle i påse få med så lite trub som möjligt gör lme av resterande
antioxid
aromazyme-. jäs m ballong
torrhumling fritt efter en vecka - flaska dag 11. kör med filter i tunnan.
öppen jäsning första dagen till hög kreusen, sen humle, sen vattenlås. på 20 i vattenbad flytta upp ef kreusen
flaska m ballong.
flaska m kanyl o askorbin
6g syra
1g salt
3g kalcium klorid
ph 5,45
1g antioxid

bryggningen: förberedde allt dagen innan, vägde ingr. hällde upp vatten.
mäskade lågt i flera timmar. tog ett tag för att få bra genomströmning. klart och ljusgult trots mängden havregryn och vete.
avslutade med en halvtimme på 70c. mäskade ut till 24 liter- kokade i 13 min med 50g eclipsehumle på 10 min i påse och 600g inv socker.
kylde med pumpen och platechillern halv stråle till 24c. blev ca en liter trub kvar. i bryggverket. syresatte i 2o min. Pitchade pomonastartern (sparade lite för att odla upp). Og: 1060. 20,5 liter. effektivitet: 84%. blev 23 liter med startern.
50g eukanot ´+ 1,1g aromazyme på dag2.
50g krush och 50g sabro efter en vecka.
141g socker 1g flaskjäst och 1,5 askorbin för 20 liter på flaska.
pitchade jästen klockan 13. 6 timmar senare 2cm kreusen. öppen jäsning 23-24c.
8 timmar senare virvlar det omkring i tunnan på 24c. nära nog kveikfart.
dag 3. kreusen fallit. småbubblat torrhumlar 50g krush och 50g sabro. flaskar om en vecka plus tar fg
Tog fg på fredagen (bryggde lördagen, dag 6) Låg på 1008. tror inte det kommer sjunka mer. smakade balanserat med en dominerande ton av ananas, permanent disighet, ingen alkohol, ingen syra, inga felsmaker, diskret bitterhet. Tror jäsningen var hälsosam, lovande. flaskar på tisdag. attenuation 86%. Maxad attenuation. I beskrivningen för jästen så anges 85 som max.
flaskade med 140g socker 2g flaskjäst som jag väckte med socker och 1,3g askorbin. blev 19,4liter på flaska. filtret funkade bra. 7,3%