Homebrew Beer Recipes | Page 2551 | Browse 320,000+ at Brewer's Friend

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2019 4:56 PM

Notes: 1x Cooper's Australian Pale Ale,
1x Cooper's Real Ale,
1x Cooper's Brew Enhancer #1,
1x Cooper's Light Dry Malt,
1x pack Citra,
1x pack Cascade,
1x pack Nugget,
3x Muslin sacks,
1x packet Nottingham yeast,
1x no-rinse.

Author:

BilltownBrewingCo

Boil Size: 13.95 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2025 12:44 PM

Notes:

Author:

Boil Size: 27.98 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 173.5 g

Creation Date: 1/30/2023 8:01 PM

Notes:

Author:

Maintlip

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2022 12:49 AM

Notes: pitch yeast and ferment for 7 days.

split or slit 2 vanilla beans and Soak in vodka. Pour vodka and beans into second fermenter. Let stand 14 days, Taste test.
Keg and sit for minimum 7 days.

Author:

AIRPrestamo

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.75

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: 9/15/2022 9:39 PM

Notes:

Author:

FatsSchindee

Boil Size: 4.9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 5/7/2022 2:45 AM

Notes: Aiming for a tart, funky, dark Saison - a mix of a dark Saison and an Oud Bruin. Mash high for more long-chain sugars for the bugs to chew on over time. Any type hops for bitterness only, about 10ish IBU (don’t want hops to inhibit pH drop too much, or bitterness to clash with tartness).

Cut dried figs in half, boil in wort (enough to cover - about 2 cups) for 15 min, deglaze if needed, and then blend with stick blender. Add in last 5-10 minutes of the boil.

Due to equipment limitations, I’m doing a partial boil and then adding RO water to get up to full volume into fermentor; do full volume boil if possible. I start with 5.56 gallons, using BIAB no sparge. Lose 0.66 gal to grain absorption, so 4.9 gal preboil. Lose 1 gal during 60 min boil, so 3.9 gal postboil. Lose 0.6 gal to kettle dead space, so 3.3 gal into fermentor. Top up with 2 gal RO water, so 5.3 gal total in fermentor. Lose about 0.3 gal to trub, so want as close to 5.0 gallons to rack into secondary fermentor (5 gal BB carboy for me), to reduce headspace and therefore O2 exposure over the long secondary.

Initially ferment with the sacc (a mix of Belgian and French saison yeasts) in primary, then rack to secondary and add house sour culture and/or bottle dregs (with lacto, Brett, and pedio - I listed WLP655 as an example, if you don’t have your own sour culture. Also add some Goodbelly - L. Plantaram - to sour), along with oak cubes (boil first to sanitize and reduce strongest flavors - only want as background note - then soak in red wine, port, dark rum, etc). Let sit for 3-12 months before tasting, and package when you like the flavor. I plan to bottle half as is, and rack the other half into a 3 gallon fermentor on top of raspberries and/or blackberries, and cacao nibs.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.225

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 192.7 g

Creation Date: 11/20/2021 8:44 PM

Notes:

Author:

Solera

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 71

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2021 7:20 PM

Notes: fermentación: 8 días (con 1º DH HighKrausen)
6 días @20ºC
1 día @ 21ºC
1dia @22ºC

Clarificación: 10 días(1´5ºC)
7 días @coldcrush + 3 días (2º) DH @coldcrush

OG: 1.069
FG: 1.015/16
ABV: 7%

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 6/25/2020 2:30 PM

Notes:

Author:

Warconn

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2020 2:22 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 8/30/2015 4:38 PM

Notes:

Author:

Lars Of Gerlach

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 60

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: 3/29/2018 8:04 PM

Notes:

Author:

SchuBrew

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 1:27 AM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 9:46 PM

Notes: start at 65 F, free rise to 70+, slowly boost to 80F when fermentation slows/peaks. Going to try fermenting with a sanitized foil airlock and adding candi sugar (or honey - if I can find something interesting) during primary. Need this to get to a fairly low gravity since it will be bottled. Thinking 3 volumes of CO2 in some fairly sturdy bottles.

Considering adding ~ 250mL of a WLP644 starter I'm growing up for a 100% Brett IPA (this should add additional tropical aromas/flavors and maybe some funk).

This batch will be split after primary - 2.5 gallons will be dry hopped (half all dry hop amounts) and 2.5 gallons will be racked onto tart Wisconsin cherries with some sour bottle dregs (Jolly Pumpkin, Mobcraft Existence, ??). I also plan on brewing a couple 1 gallon batches for blending.

Starter: .75L (4-5 pellets simcoe) on stir plate (5/6).

Author:

mshaw555

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 5 oz.

Creation Date: 2/12/2017 6:02 PM

Notes: One 11.5 gram packet of US-05 was used for this brew, and an apparent attenuation of 82% was achieved. The yeast was rehydrated in the wort, per the manufacturer's instructions.

A second packet of US-05 or a yeast starter would have achieved greater attenuation, but this particular brew benefits from a subtle sweetness.

No off flavors were present in the finished product.

Beer was bottled at approximately 70°F/21°C using 5 oz. of dextrose to achieve approximately 2.5 vols of carbonation.

Author:

Svein Erik Aasen

Boil Size: 33.2 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 12/29/2016 12:32 PM

Notes:

Author:

Gløshaugen Bryggeforum

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 1:49 PM

Notes: 3g/10L CaSO_4 (kalsiumsulfat).
Anbefaler US-05/WLP001 til fremtidige brygg.

Author:

mwpearce

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2016 9:23 PM

Notes:

Author:

zbeeblebroxxx

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2016 6:27 PM

Notes: THE FOLLOWING ARE BOTTLING DAY NOTES. This was our first batch to ferment in 15 to 16 degrees celcius (previously 20-24 C). Yeast used: Fermentis / Safale US-05 (11,5 g, no starter). We let it ferment for 3 weeks. On bottling day (13.3.2016) we noticed we hadn't been able to hit target FG of 1.011; instead we measured FG of 1.020. Probable reasons for low FG: (1) too low fermentation temperature (slow fermentation / too many yeast cells inactive), --> (2) too short fermentation time (+1 to 3 weeks better?), (3) lack of viable yeast OR (4) too many dextrines. In spite all of this the taste was excellent when the beer was sampled on bottling day (there appears to be a good BU/GU ratio & no yeasty features present :) Also very good color (nice orange), strong presence of hops (both bittering and aroma). Mouthfeel is also ok (the mouthfeel/texture is on the thick side.. as we intented).