Homebrew Beer Recipes | Page 2078 | Browse 315,000+ at Brewer's Friend

Author:

run dan run

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 1/21/2017 9:15 PM

Notes:

Author:

Jay Avrett

Boil Size: 8 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: 64 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 11/3/2019 8:45 PM

Notes: Combined both yeasts listed above, rehydrated as asked on the back of the package, and pitched into the beer. Ferment at 64 F deg. After two full days of aggressive fermentation it still needs a couple more days to complete fermentation.

Then I'll start with the dry hop editions.

Author:

prospero

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: 4.1 oz

Creation Date: 6/4/2019 2:51 PM

Notes: Keep mash pH at 5.6 and sparge water pH at 6.0.

Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112).

Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out.

Fermentation:
Start cool at about 50°F, and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F. Activity in the airlock should be low (but not absent). Raise to 65'F for diacetyl cleanup for 3 days. After fermentation is complete (estimate 3 weeks) cold-crash to begin the clearing process.

Bottle conditioning:
Raise the temperature after bottling back to room temperature to encourage appropriate bottle fermentation, then place it in a dark, cold corner for at least six weeks.

Carb at 2.4 vols and let sit for another 4+ weeks to lager.

Author:

Caseyjblaylock

Boil Size: 57 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 10:13 PM

Notes:

Author:

smrodman

Boil Size: 13.27 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.5

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: 1/30/2018 6:42 PM

Notes:

Author:

beachousebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2017 7:30 PM

Notes: To secondary after two weeks:
2 oz of cocoa nibs, soaked in vodka for at least 48 hrs.

Cold crash and keg after 3 weeks minimum. Add to keg-
1 oz vanilla extract
1 oz coconut extract
1 oz chocolate extract

Author:

Nebula Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2017 5:48 PM

Notes:

Author:

Swig

Boil Size: 5.6 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 2:36 AM

Notes:

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.35

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: 3/6/2017 11:21 PM

Notes: One of my favourite hop varieties I have used in a hop test. Very unique, must use again.

Author:

Sáez & Son

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 63

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 2:34 PM

Notes: Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph about 5.2
Final volume in fermenter 15.5L
Final Gravity ~2.3P -> ABV 6.4%
Bottled on 3-5-17

-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L

-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness)

Author:

rassien

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 10:27 AM

Notes: 20g Centennial 7 days Dryhop
40g Motueka 7 days Dryhop

Author:

Dave,,,

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2016 8:13 PM

Notes:

Author:

elaplant74

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 8:00 PM

Notes: The recipe is based off an Aletoberfest from chop and brew. It turned out to be a bit of fridge cleaner beer as I used up some leftover hops and specialty grains. Fermented in a swamp cooler/well insulated bucket that kept temperatures low and stable started around 52F and slowly brought it up to 59-60 after 1 week in primary. After week 2 let it rise a little higher to low 60's. Am planning on lagering in secondary trying to get the temp down into the 40's for a couple of weeks. The 90 minute boil evaporated around 2.5/3 gallons, so I topped it off with 1 gallon of water at the end of boil.

Author:

shaunell

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 1:29 PM

Notes: Repitched yeast - 3rd Gen

Using noChil method - Timings as follows:

1st addition - 10min before boil end
2nd addition - inside jerrycan before pouring boiling wort
3rd addition - once wort has cooled down before pitching yeast

dryhop as usual

Author:

Basin SandS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.3

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: 7/23/2016 3:09 PM

Notes:

Author:

Radek

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 6:34 PM

Notes:

Author:

lspiech@hotmail.com

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 4:49 AM

Notes:

Author:

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: N/A

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 9/2/2015 3:59 AM

Notes:

Author:

helicopterrun

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 6:22 AM

Notes: Much of the beer's unique flavor does come from Special B which gives a nice caramelized fruit character to the brew and the lactose helps keep the mouthfeel thick even with the brown sugar which, through fermentation, could potentially add dryness to the beer. Other malts we use in it include crystal 40L and english brown malt. I think one key ingredient that we use though is the yeast. We have two "house" yeast here, 01 Cali yeast and 28 scottish yeast and we use the later on cold crash. 28 adds a nice subtle ester and slight musky character to the beer and I think it helps complement the other notes from the specialty malts and adjuncts. Our hops don't play a huge character in the brew but if you are dying to know what they are, it's bittered with CTZ and has Palisade later on but they really are there mostly for balancing.