Homebrew Beer Recipes | Page 2426 | Browse 310,000+ at Brewer's Friend

Author:

The Kaptain

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 3/18/2017 10:37 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 30

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/4/2022 9:06 AM

Notes:

Author:

MWolfy

Boil Size: 7.5 Gallons

Boil Time: 20

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 2 oz

Creation Date: 6/3/2021 4:26 PM

Notes: Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.

Author:

Tylor Miranda

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 30

Creation Date: 7/6/2020 10:08 PM

Notes: This is the infinite stout.

It's conditioned with oak.
It's blended with cold brew coffee.
It has chocolate in it.
It's a milk stout.
It's a breakfast stout.
It's an oatmeal stout.
It's strong as a musk ox.
It's black as space.

Lactose is added 15 minutes into the boil. All hops and other ingredients added during the boil go into the hops spider.

Oak spirals are added during the last 10 minutes of the mash, removed during the boil, and added back during the initial fermentation.

3.000L Starter Must be used to reach final gravity.

Beer must be conditioned (aged) for best flavor. After initial fermentation, rack the beer into a sterile carboy or a bucket with an air-tight lid and an air lock, top off with CO2 which will push the air out of the carboy because CO2 is heavier than air. Condition at cellar temperatures 54-56f in darkness at a rate of two (2) weeks for every percent of alcohol above 5%.

Beer is served on nitrogen.

Author:

Nickwalkerbrews

Boil Size: 378.5 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.74 bar

Creation Date: 2/17/2020 5:56 PM

Notes:

Author:

SimplicityRenowned

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2019 10:31 PM

Notes: I had a dream about making a beer like this. So this recipe is a product of that dream. A rich, red, imperial style ale that's not so bitter as is traditional for a strong ale. Thick head with long retention. Hope it turns out like it did in my dream!

I will be remaking this in the builder on Picobrew since I'm using a Pico Z to make it.

Notes to follow first brew.

OG from first brew: 1.069 - .02 lower than calculated on the z builder. Be sure to mix your oats in well. My oats weren't distributed well enough.

FG 1.022. 6% ABV. Very wet, delicious, but not what I wanted gravity wise. That and it is not boozy enough... Going to drop the mash temp to 154 to dry it out a little.

I may have cold crashed too soon. We had some weird temperature changes that made it hard to regulate, even in a converted freezer with a dual control inkbird. 90+ degrees in the day, 24 at night for a week.

Brewing again in a few weeks.

Author:

Boil Size: 25.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: 1.3

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: 1/29/2019 2:18 AM

Notes:

Author:

dan tobin

Boil Size: 15 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1

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: 7/20/2018 7:13 PM

Notes: 3 yeast starters, 2 five gallon carboys

Mash 152 degree,10gal water, 60min; Wheat & Oats 30min. recirculate for 15min; Gravity 1.064

First wort hops added to kettle just before lautering begins; Recirc. with hops

Aroma hops are at flame out; stir gently and allow to cool to 180.
Hopback hops are actually Hop Stand; cool down, 150 degrees; let stand for 20 imin. Wort at flameout 1.073

Dry Hops; 3 portions; 1st portion after 2 days of active fermentation, on day 4 remove. 2nd portion added on day 4;. 3rd portion added on day 6. Remove day 8. Rack to secondary, no hops. 2 days, rack again, 1 day, rack to tertiarty. Keg day 10.

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 3:49 AM

Notes: 2017 version of the 2015/2016 recipe.

changes :
* gonna do a mini mash for the specialty malts and change out the 2row for extract
* i have a bunch of pilsen extract that was planned for pilsner and belgian but i think i want to do AG for those so i will use the pilsen extract here
* swapping out half the citra for mosaic
* gonna do a 30 minute boil only, just use warrior in bittering
* adding some wheat to this. considered taking out some of the vienna but i think it will be ok for graininess and color

other notes :
* the high high IBU is alarming but if you change the whirlpool additions to flameout i bet it would go down

for mini mash procedure im starting with this :
https://www.northernbrewer.com/learn/partial-mash-walkthrough/

Author:

Anderskvist

Boil Size: 20 Litres

Boil Time: 120

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 3

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: 9/1/2017 9:08 AM

Notes:

Author:

kennet

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 3

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: 12/2/2014 10:16 PM

Notes:

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 12:47 PM

Notes:

Author:

JUan MAnuel Rise

Boil Size: 250 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 12:01 PM

Notes:

Author:

Jandira

Boil Size: 65 Litres

Boil Time: 15

Boil Gravity: 1.112

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 2:15 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 2/6/2016 11:11 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 3:16 PM

Notes:

Author:

DavidHume

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.091

Efficiency: 73

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 10:36 PM

Notes:

Author:

ellisdm

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2015 10:22 PM

Notes:

Author:

MaximeZHENG

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 1.4

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: 9/12/2015 6:25 AM

Notes: This beer may also be dry hopped post fermentation with 1/2 ounce each of Cascade and Centennial hops for 5-8 days at room temperature. Ferment 65-68F. Expect to pitch an entire pack of dry yeast. It is also recommended to rehydrate the yeast before pitching.