Homebrew Beer Recipes | Page 2360 | Browse 325,000+ at Brewer's Friend

Author:

Singapour

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2017 8:36 AM

Notes:

Author:

agilardi

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/22/2022 12:47 AM

Notes: 100% RO water
Mash ph ~ 5.29

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 1/15/2022 2:00 AM

Notes: Source: https://shop.theelectricbrewery.com/pages/fullers-london-pride

Water treated with brewing salts to our Hoppy lite flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=100 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2. We're not making a hoppy American beer here so we go a bit easy on accentuating bitterness.).

1.25 qt/lb mash thickness.

Single infusion mash at 154F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F and transfer to fermenter.
Pitch yeast and ferment at 66-68F (wort temperature).

Made 7/5/25

1. I edited this recipe to note that it is for 6 gallons. I was making 5 gallons for the keg, and didn't realize the malt volume was for 6 gallons after I had already added the full amount of malt! I will adjust sparge water volume to try and get to 4.3 - 4.7% ABV (bottles are 4.7%).
2. Added 1 tsp Calcium chloride, 1/2 tsp gypsum and 1/4 tsp baking soda to go for an Amber beer profile, since that's what LP now calls itself.
2. Set strike to 156 and mashed in at 154. Recirculated after 15 mins, and lifted basked after 30. Lifted again at 45 mins.
3. pH after 60 minutes was 5.38 and gravity was 1047. So no acid adjustment needed.
4. Lifted malt pipe after 75 minutes and sparged with 170 water. Used 10 US pints of water, as wanted to get the gravity down a bit.
5. Boiled for 20 mins. before I added the hops.
6. pH half way through boil was 5.18 and gravity was 1044.
7. Rest of hops went according to schedule. Added Jaded with 2 minutes to go, and it took 15 minutes to come back to boil. As soon as it boiled again I chilled the wort to 71, which was as low as it would go with warmer water. Then put it into fermenter and put on glycol chiller. Pitched yeast at 69 degrees while it was still cooling down to 65 as had to go to dinner.
8. Starting gravity was 1052, so quite a bit higher than target of 1044. As I added extra sparge water and had a few extra pints in the Anvil for the mash based on the weight of the grains, I am probably close to 5.4 gallons in the fermenter, so changed that number and plugged in 80% efficiency to get to the SG.
9. Fermented for a total of 10 days. 6 days were at 67 with glycol chiller, then raised temp to 70 with thermowap.
10. Put into keg after 10 days. FG was 1012. Color and taste were very good - classic Pride flavors, nice amber/brown color, and lots of malty caramel balanced by gentle bitterness.
11. 24 hours in keg to cool down, then put onto CO2 at 8 psi.

Author:

J A

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2020 9:20 PM

Notes:

Author:

boltron

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: 14

Creation Date: 5/20/2020 6:13 AM

Notes:

Author:

monoclebrewing

Boil Size: 7.7 Gallons

Boil Time: 15

Boil Gravity: 1.034

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 6:08 PM

Notes: 4 lb guava, 4 lb passion, 1 oz orange zest

Alternative yeasts: WLP630, Wyeast - German Ale 1007, Safale K-97

1. Mash for 60 minutes. pH should be 4.0 to 4.5 when completed. Add lactic acid as necessary but no more than 5mL in a 5 gallon batch (1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort ).
2. Drop mash to kettle, boil 15 minutes with chiller to sterilize.
3. Put chiller in cooler, drop wort to cooler, chill to 115F, add lacto starter. Cover with lid and wrap with Saran wrap.
4. In 36 to 72 hours when pH reaches 3.5, boil 30 minutes with hop additions.
5. Chill and drop to primary at 70 F. Pitch yeast.
6. Once fermentation is finished (4 to 7 days), add fruit.
7. Finish fermentation for 7 to 10 days.

Lacto starter:
* 100g DME
* 900mL water
* 1g yeast nutrient
* 1g CaCO3 (optional)
* 50mL mature (>14 day) sauerkraut brine

Make 1.040 wort. Cool to 100 F and add brine. Use airlock. Do not use stir plate for first 12 hours. Agitate every few hours. Keep between 70-100F (higher is better) for few days until top of starter begins to clear. Decant liquid to leave CaCO3 behind and pitch directly. Do not cold crash.

Author:

gcubed

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 2:56 PM

Notes: 4 large blood oranges
4 small blood oranges
1 cup of light brown sugar

peel oranges removing the skin and the inner white skin (this will make your drink tart if kept on)
place these ingredients in a blender
fill half way with water
after mix purees, it should fill your blender to the top (which is 8 cups)
if it doesnt fill to the top then add water until it does and puree for a few minutes and then taste
at this point your blood orange aide should be really sweet but not to tart, if its too tart then try adding more sugar
after blood orange aide taste the way you like it then you can either boil it to pasteurize the juice or if you fell like you took every precaution, then place in the fridge while you make the beer.

Author:

SweetiesBackyard

Boil Size: 8.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2017 6:38 PM

Notes:

Author:

MC Johnsen

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 46

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2017 6:08 PM

Notes: https://www.brewersfriend.com/homebrew/recipe/view/457754/lambic-clone

https://byo.com/mead/item/975-lambic-brewing

http://beerandwinejournal.com/basic-lambic/

http://www.homebrewtalk.com/showthread.php?t=322168

Author:

El Sabana Brewery

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 63

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: 9/11/2017 2:10 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 5:30 PM

Notes:

Author:

Scottbal45

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2017 4:18 PM

Notes:

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 2/17/2017 5:39 AM

Notes:

Author:

Randy64

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 2:14 AM

Notes:

Author:

Maxmester

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 7:03 AM

Notes: – Ferment at 14°C for 4-5 days then ramp up to 18° over the next few days

– Cold crash for 48+ hours after FG is stable (10-14 days)

Author:

Meddo

Boil Size: 31 Litres

Boil Time: 30

Boil Gravity: 1.014

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2016 1:37 AM

Notes:

Author:

alethos

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2016 10:25 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 11/14/2015 5:11 AM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 5/18/2015 11:03 AM

Notes: End of boil was 18L @1056
Added water back to 18L in fermentor = 1053
Bottled 16.5L

Actual grains used:
Weyermann Rye 1.4kg
Weyermann Special W .5kg