Homebrew Beer Recipes | Page 223 | Browse 320,000+ at Brewer's Friend

Author:

tidwellc87

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2018 10:56 PM

Notes: Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.

Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.

This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla.

Author:

Mumhan Matt

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 10:21 PM

Notes:

Author:

Disequilibrium

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 10:42 AM

Notes: An IPA with primarily Galaxy hops (citrus, peach, passion fruit), backed up by some El Dorado (tropical fruit, pear, watermelon, citrus). Simple light LME base, with 4% vienna malt steeped to add a touch more malt flavour to offset the hops. No crystal or caramel malt, to allow the hops to shine through. Almost all hopes added 10 minutes, whirplool or dry hopped.

Author:

DrummerJim

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 1:30 PM

Notes:

Author:

Movatn Bryggerie

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 9:32 PM

Notes:

Author:

truckmann

Boil Size: 17.1 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2015 9:19 PM

Notes: Gold Medal and Honorable mention in BOS for FOAM Cup 2012

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 1/4/2016 4:12 PM

Notes:

Author:

guco

Boil Size: 6 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 79

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2018 11:12 AM

Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer!

Adjust your caramel 60L and shoot for an SRM of 8.

Author:

Kjeller 5

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5 g sukker/l

Creation Date: 9/21/2015 11:18 AM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Dette ølet er i utgangspunktet ikke krydret, men om man ønsker et lett preg av "julekrydder" kan følgende forslag brukes:

20-30 g appelsinskall, kok i 10 min
5 g kanelstang, grovknust, kok i 1 min

Author:

EChrisDenney

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 3/11/2019 2:43 AM

Notes: Make a starter with apple cider and water to get to 1.035. Added 1/4tsp Fermax Yeast Nutrient in the 1000ml starter. I waited until the yeast was completely finished fermenting the starter. I cold crashed, decanted the starter cider and pitch the yeast slurry.

Use fresh pressed cider from local orchard. Add 1 campden tablet per gallon of cider and wait 24 hours. StarSan the heck out of the rim of the jugs and caps so that they're clean once you're ready to pour into carboy.

Boil 2 quarts of water with brown sugar to dissolve and sterilize. Add to cold cider in carboy. Should stabilize the temperature just fine especially if taking the cider from a cold fridge.

Add 1tsp of Fermax to 4 gallons of cider/sugar blend. Pitch yeast and fermented in cool basement around 60 degrees air temp.

Keg and back sweeten with 2 cans of 100% grapefruit juice.

Author:

Cameron

Boil Size: 8.08 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 10:53 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

Author:

isustar

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

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: 3/15/2021 7:35 PM

Notes:

Author:

Galenzorz

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2020 3:08 PM

Notes:

Author:

petusrocs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 6/23/2015 6:22 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1

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: 1/22/2015 9:34 PM

Notes: Fermentation and Conditioning
Use 18 grams of properly rehydrated dry yeast, 4 liquid yeast packages, or make an appropriate starter. Ferment at 68 ° F (20° C) to start, raising the temperature gradually to 70° F (21° C) for the last third of fermentation. When finished, carbonate the beer to approximately 1.5 to 2 volumes.
CaraMunich (60 °L)

All-Grain Option
Replace the English extract with 21.5 lbs. (9.75kg) British pale ale malt. Mash at 150 °F (66 °C). The mash volume for this beer, even at a thick 1 qt./lb. (2 L/kg), will be about 7.5 gallons (29 liters). If your brew system is unable to fit all of the base grain, feel free to replace up to half of the British pale ale malt with English pale ale extract. The flavor difference is minimal in such a big-flavored beer, especially with the high-quality extracts available today. Increase the pre-boil volume as needed to allow a 90-minute boil.

Author:

z-bob

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 118 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 6:32 PM

Notes: Any pale malt will work. I used pilsner because that's what I had.

Do not boil. Strain, and cool to 120 degrees.
Put 2 to 3 ounces of whole pale malt in a gallon jug and transfer the wort over it. Top up all the way with boiled (deoxygenated) water and cover with plastic wrap and a rubber band. Don't leave more than 1/2 inch of headspace. Hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature.

Use to acidify the mash of future beers (it should be about 2% lactic acid) and top the jug back up with fresh unhopped wort to keep it going.

Author:

Planet Scott

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 5:07 PM

Notes: Yeast obtained from a brew pub straight from the tank.
2nd place 2016 Fugetaboutit

Author:

mattmmille

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: table sugar

Priming Amount: 2 oz

Creation Date: 11/11/2015 4:33 PM

Notes: Not yet brewed/tested.

Actual amount of priming sugar to be determined by volume and temperature. Peanut Butter Powder goes in last 10 minutes of boil and Vanilla Bean goes for about 10 days in secondary (or until fermentation is complete). Vodka is to soak/sanitize vanilla bean in freezer while beer is in primary fermentation.

5/14/16 First Brew Ingredients:
Chocolate Malt was 500, not 425. Caramel/Crystal was is Bairds 60-80L. Munich was American 6L. Minor adjustments at Homebrew supply.

Adding 3 more 6.5oz bags of the peanut butter powder either mixed with vodka or boiled with water...haven't decided yet. But definitely needs more peanut flavor.

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2015 6:09 PM

Notes: Pitch yeast at 62 and slowly ramp up to 65 by about day 3. Day 4-5 set primary on floor and let it finish at 70+ . After 2 weeks from brew date, cold crash primary with 1# of CO2 on it for 2-3 days. Rack to kegs add gelatin. Drink