Homebrew Beer Recipes | Page 220 | Browse 325,000+ at Brewer's Friend

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 21.8

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2019 4:06 AM

Notes: Spiced with Vanilla, Nutmeg & Cinnamon

Author:

mat66

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.33

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: 9/21/2016 6:30 PM

Notes: Gather wort after mash/sparge runnings.
Pitch lacto starter when temp ~ 100 *F
Check PH daily until desired PH
When PH hit, boil Wort for 15min to kill Lacto
-15min addition= Sea salt + coriander
-Flame out hops if wanted
Cool wort as normal, pitch Sach strain
When active fermentation dies down (per gravity reading) dump fruit puree into primary.
Dry hop as desired after fermentation starts to finish after fruit addition.
Keg as normal.

Author:

degz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 10:01 PM

Notes:

Author:

Autofabrik

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: 4.2

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: 5/31/2017 10:54 AM

Notes: Wheat is smoked Weyerman

Author:

octopussy

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 5:24 PM

Notes: decoction mash

sour mash
safale 04 and safbrew 06

Author:

Fred Klassen

Boil Size: 33.5 Gallons

Boil Time: 180

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.3

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: 4/13/2014 1:01 AM

Notes: Using Maris Otter 2-row Pale Ale malt and Gambrinus Canadian 2-row Pale Ale.

Boil for 2.5 hours or until you get a nice amber colour. Otherwise final product will be too light and will look like a cheap lager.

Author:

EBCB

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2013 6:21 PM

Notes:
Mash 3 lbs of grain in 2 gal of water at 155 for 60 min. Sparge with 1gal at 175 and transfer to bucket. cool to 100F, pitch 1/2 lb of 2 row on surface, place foil on surface of water, cover with lid, wrap with sleeping bag and heating pad, and keep warm for 36 hours.

Transfer back to kettle and boil with DME, fermentables and hops according to above schedule.

Dry hop after 1 week with 6 oz of Jasmine flower.

OG 1.12

Author:

HegyenVolgyon

Boil Size: 19 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: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2014 6:16 PM

Notes:

Author:

WRB

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.255

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2018 11:45 PM

Notes:

Author:

Highlands Corner

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2015 8:18 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 3/26/2014 4:23 PM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 3:34 PM

Notes:

Author:

Nörden Bräu

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 7.52

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: 5/13/2016 4:59 PM

Notes:

Author:

Boil Size: 31.9 Litres

Boil Time: 60

Boil Gravity: 11

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2015 7:00 AM

Notes:

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%

Author:

Gilson

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 4:55 PM

Notes:

Author:

Lliam

Boil Size: 15.25 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

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: 11/2/2013 9:09 PM

Notes: Used both 090 & WLP 007 (Dry English Ale Yeast)

4 Gallons - WLP 090
4 Gallons - WLP 007
4 Gallons - half/half WLP 090 & WLP 007

This Recipe is based on Hop Burst recipe from Nov/Dec 2013 Zymurgy Magazine and is based on minimizing hop additions to a single (and small) bittering, a large 15 minute flavor addition, and a large aroma addition (dry hop)

Author:

Conanicut Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 5:38 PM

Notes: omitted 1# corn sugar @ 15 mins to sessionize

Toast 1# shredded coconut @ 250F until golden brown, 15-30 mins
Flip often. (original recipe)

For meeeeee, 12oz shredded, unsweetened, not toasted, in vodka with a splash of rum and vanilla extract during fermentation. Drain and add liquid to keg, 21oz of liquid or so. 1ml/oz beer was mu favorite dosage.

Author:

Banished Scotsman

Boil Size: 5 Gallons

Boil Time: 60

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: 0.25 cup

Creation Date: 7/15/2012 12:58 AM

Notes: 7/24/2011 Start
Pitched 300B of 1728 cells (3 smack packs)
Primary, 72-74 degrees
8/6/2011
Transferred to secondary, 72-74 degrees
10/10/2011
Transferred to tertiary, 66-68 degrees
Pitched 50B (1 pack dry, rehydrated) EC-1118 French champagne yeast
10/30/2011-bottling day

Author:

5 Monkeys Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 10:10 PM

Notes: Toasted coconut will be placed in fermenter after fermentation is over. Will monitor and taste beer every few days until desired coconut flavor is achieved and then remove the coconut.