Homebrew Beer Recipes | Page 2342 | Browse 315,000+ at Brewer's Friend

Author:

Paul Miller

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 12/3/2012 12:33 AM

Notes:

Author:

Grumpy Goat

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 4.9 oz

Creation Date: 6/26/2023 9:30 PM

Notes:

Author:

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.157

Efficiency: 70

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: 6/3/2021 2:03 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 12:40 AM

Notes: Pull 5.5 gallons of runoff and boil 90 mins. Need to leave room in the fermenter for sugar additions. Shoot for 4 gallons in fermenter

Boil in 2 gallons of water (OG: 1.116): 3# Amber DME 2# Maple Syrup 1# Dextrose

Chill and keep refrigerated. Add this mixture 1qt per day starting at high krauesen, along with a small bit of yeast nutrient with each addition.

Actual OG of starting wort: 1.109 Adjusted OG after sugar additions: 1.104

Starting wort OG 1.109 x 4 gallons (4.436) + Admixture OG 1.116 x 2 gallons (2.232) = (6.668) / 6 gallons = 1.111 adjusted OG

Apogee is aged on vanilla beans, macadamia nuts, cinnamon, and black rum. Perigee is aged on cocoa nibs, toasted coconut, ancho chilis, and bourbon.

Author:

counterbrewrecipes

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5024

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: 10/18/2018 2:52 AM

Notes:

Author:

Roghengarder

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.187

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2017 6:09 PM

Notes: Pulling one 20oz to boil down to syrup and the add back to wort

Author:

drozli

Boil Size: 23 Litres

Boil Time: N/A

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2017 6:21 PM

Notes:

Author:

halfville home brew

Boil Size: 7.5 Gallons

Boil Time: 180

Boil Gravity: 1.077

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 2:40 AM

Notes: reduce 1 gallon of wort to a syrup= 1 qt. fertment at 66 for a week let rise to 70. 2 liter starter.

Author:

Electric303

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 7:30 AM

Notes:

Author:

BrewingBaar

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.1

Efficiency: 60

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4oz

Creation Date: 10/20/2015 9:09 PM

Notes: This is bound to be a very sweet stout.

Making first batch with the yeast I recovered from the barley wine, wlp013 london ale yeast and wlp099 super high gravity ale yeast. Worked well in the barley wine with 82% attenuation, which would give a FG of 1.020 and an ABV of 12%.

Mix 3 pounds of dark DME with one gallon of water to bring the water total to the proper amount.
Use iodine test at 60 minutes into mash
Enter in LA county fair for 2016
Might have to add a little more DME if the preboil gravity isn't at least 1.091
BLEW UP IN THE FERMENTOR
This recipe needs a much larger fermenter to handle the activity. Super dark and super heavy sugar content = explosive results

Author:

yblon

Boil Size: 550 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 83

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 12:36 PM

Notes:

Author:

SARIGUA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 11:55 PM

Notes: 1) - 2 packets Danstar London Ale Yeast.
2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range.
4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.

Author:

wormyst

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2017 11:09 PM

Notes: 17.15 litres

Author:

KatyTX_Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2017 5:24 PM

Notes:

Author:

Cian

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 9:09 PM

Notes:

Author:

105WestBrewing

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 6.7

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2019 4:05 PM

Notes:

Author:

HughB

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 11:24 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2021 11:41 PM

Notes:

Author:

Williamchjacobs

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 70.1 g

Creation Date: 10/31/2022 10:45 PM

Notes: Heat Water 22,5 liters to 78°C and add water salts
Remove 11,5 liters for the sparge.

Add grain slowly to avoid dough balls to 10 liters of water.
Mash grains at 67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule. Add the flavor hop addition at flame out and then let rest 10 minutes.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Whirlpool for 15 minutes. Stop if temperature falls below 70°C.

Cool wort to 15°C and pitch Yeast. S / 04 or Nottingham or Yeast from Propper Job Bottles and create a starter.

Yeast is pitched at 14/15° C, allow the temp to slowly free rise to 20° C and do not allow it to exceed 20° C. A gentle rise will minimize the ester production. Do not raise above 20° C, not even for a diac rest. You will lose the citric aroma from the yeast if fermented higher.

Once fermentation is done, cold crash at 6°C (couple of degrees per day).

Bottle ferment

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 20

Boil Gravity: 1.033

Efficiency: 80

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: 5/16/2014 3:28 PM

Notes: SouthYeast Labs P1 with Lacto

20 min boil

Pitch yeast at @85

Cover with cheesecloth and let sit for 2 days before airlock

Ferment at 75-80 - in garage

OG 1.042