Homebrew Beer Recipes | Page 227 | Browse 320,000+ at Brewer's Friend

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:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 2:20 AM

Notes:

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 11/15/2012 12:55 AM

Notes: Used only 6 gallons to strike, should of used 7 as this amount of grain was difficult to mix.
added rice fulls to mix first so as to not allow hulls to absorb the sugars from grain

Wort had string of what looked like "string"

170 strike

Sparge at 170

One Ounce in each 5 gallon batch of CZ Saaz for aroma

Author:

Netto

Boil Size: 90 Litres

Boil Time: 90

Boil Gravity: 8.7

Efficiency: 55

Mash Thickness: 2.7

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2014 6:44 PM

Notes:

Author:

raiderrob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 8/25/2015 7:33 AM

Notes:

Author:

BrewHop

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2013 9:54 PM

Notes: The clarity ferm is optional. We are shooting for a beer between 8 to 10 percent so don't worry if you don't hit these numbers exactly. Strike and sparge as you see fit for your equipment.

Author:

Soton

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 8:12 PM

Notes:

Author:

Hellsteam Brewing

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 11.6

Efficiency: 72

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 4/17/2015 7:20 PM

Notes: Weyerman pale ale malt substitutes 2-row and munich malt;

Author:

guti

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 8:26 PM

Notes:

Author:

rolandblais

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 4:28 PM

Notes: The grains are a total guess, used in those amounts to get the Gravity I ended up at when fermentation started. If/When I track down the actual recipe, I'll adjust accordingly.

From the authors:

"This beer's OG should be 1.059 and its FG 1.011."

This 2 gallon batch was created by using 2 1 gallon Brooklyn Brew Shop Mojito Ale kits.

https://brooklynbrewshop.com/products/beer-making-mix-mojito-ale

Instructions are outlined here, but my mashing mashing was done "BIAB" style, no sparging.

https://brooklynbrewshop.com/pages/instructions-mojito-beer

1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4.5 quarts (4.26 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.

3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
Add 1/4 Hops at start of boil.
Add 1/4 Hops 30 minutes into the boil.
Add 1/4 Hops 45 minutes into the boil.
At 60 minutes turn off heat. Add remaining Hops, Fresh Mint, and Lime Peel. Dissolve Candi Sugar.
Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step

4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Sanitize, then re-assemble airlock, lling up to line with sanitizer.
Insert airlock into hole in stopper.
Keep in a dark place at room temperature for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.

5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.

6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Drink. Share with friends if you’re the sharing type.

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2013 4:11 AM

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:

Killer Brew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 12:28 AM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

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: 1/11/2016 4:58 PM

Notes: safale 05 and london 111

Author:

futur3h4wk

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/19/2014 1:36 AM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

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: 5,5 g sukker/L

Creation Date: 3/19/2014 3:25 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Author:

jimdubc

Boil Size: 3.15 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2014 2:21 AM

Notes: Inspiration was SN's Beer Camp Belgian Black IPA from Fall of 2013. Target FG should be much lower...toward .012 - .013. I would ferment at the low end for 3 - 5 days, then raise the temp to let the yeast shine through over another 10 days...once FG has been reached, dry hop for 5 - 7 days before bottling.

Author:

Doc Bailey

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 0.5 cup

Creation Date: 2/21/2016 7:08 AM

Notes: Actual SG's were quite a bit different...
Original 1.078 -> Final 1.008 for ABV of 9%.

Author:

Wrightdrew80

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Honey in boiled water

Priming Amount: 1/2 cup

Creation Date: 1/19/2017 10:39 PM

Notes: Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.

Expect to ferment 4-7 days in primary.

Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.

Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.

Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter.

Author:

nayrB16

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2014 3:11 AM

Notes: Very standard beer recipe with a few minor editions. Using finely diced dehydrated sweet Orange peels in the last fifteen minuets of boil and adding Raspberry extract to primary to help give this wheat beer a bit of a fruit background while using medium alpha acid hops to prevent it masking the fruit addition.