Homebrew Beer Recipes | Page 258 | Browse 315,000+ at Brewer's Friend

Author:

Lasse Hjelm

Boil Size: 28 Litres

Boil Time: 80

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 2:00 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 12

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 192.6 g

Creation Date: 6/16/2019 8:19 AM

Notes:

Author:

nothing pale

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2020 7:47 AM

Notes:

Author:

popandpeek

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2017 12:44 AM

Notes:

Author:

scott.priebe

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

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: 4/13/2021 8:10 PM

Notes: Start fermentation cool at about 50°F (10°C), and hold there for the first forty-eight hours.

For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days.

After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). Activity in the airlock should be low (but not absent).

At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor)

Then cold-crash to near-freezing to begin the clearing process.

Author:

elcapitanbrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 4/4/2012 8:05 PM

Notes:

Author:

llvtt

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2017 3:03 AM

Notes:

Author:

Jeffery C. Brown

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2011 1:48 AM

Notes:

Author:

Choozo

Boil Size: 57.6 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2016 3:46 PM

Notes: Pitch a 2L starter and ferment for 4 days at 20C. Raise to 22C degrees for 5 days. Package and cold condition for 2-3 weeks.

Author:

Jarrod

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Keg

Priming Amount: 12 PSI

Creation Date: 1/31/2017 5:42 AM

Notes: Hops are from Chilliwack Hop Farms. Pellet Hops made from a combination of Spruce Tips & El Dorado Hops.
http://chilliwackhopfarms.com/

Name:
El Dorado: Spanish for "the golden one"
El Dorado + Spruce Hops
The Golden Spruce

Author:

arell12

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 7:07 PM

Notes: Used Yeast that I had previously washed.

This was great! I really liked it. Sent it in to local competition. Placed Second in category 21 (20 entries)

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2020 8:59 PM

Notes: Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.

Whirlpool/hop stand for 20 mins.

Fermentation temp reached 78 after about 28 hours.

Dry hop #1 at about 48 hours.

Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.

El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.

Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

OG should be 1.066, FG 1.015, ABV 6.7%

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

thunderaxe

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 9/18/2017 8:50 AM

Notes:

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 63

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2018 7:09 PM

Notes: Double Decoction:

*Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.*

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

No Decoction:

Instead of the labour intensive double decoction mash schedule you could:

- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.

**This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.

Author:

the3rdon

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

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: 2/23/2015 5:48 PM

Notes:

Author:

Dan Prokosch

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/11/2011 4:03 AM

Notes:

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2017 2:36 PM

Notes: Pre-pitch souring with Lacto P. <15b cells for 36 hours.

PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C

updated 2017-04-18

Author:

Marsh Mash

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.3

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: 6/13/2016 1:12 AM

Notes: Mash at 154 °F (68 °C). Boil for 60 minutes. Ferment with neutral ale yeast at 75 °F (24 °C), then rack to barrel and add sour blend. Aging time is totally up to the barrel. This is where years of tasting and blending come in handy. If you want to blend, try ~ 20% of a sweeter (younger) barrel, ~30% of a nice mild sour barrel and ~50% of a well established “tour gripper” with nice oak notes (cherries, horse blanket, etc). (Young usually means ~ 1 year, mid range ~2 years and grippers are 3+ years.) But there are no rules here. Do whatever works for you.

Don’t have the budget (or room) for a barrel? Try this “poor man’s” method of emulating some of the aspects of barrel aging. Conduct your primary fermentation in a bucket or ferment the beer with ale yeast, then rack it to a bucket — adding any “bugs” that may be called for. Buckets are more permeable to oxygen than barrels are, so let the beer condition in the bucket for only about 3 months, then rack it to a carboy for the remaining conditioning time. Two weeks before racking, take 3.0 oz. (85 g) of oak cubes (French oak, medium toast) and soak them in wine. Use Chardonnay for the Temptation clone, Pinot Noir for La Roja, Cabernet Sauvignon for Darth Porter and Burgundy or Meritage for Grand Cru and La Folie. Change wine every 3 days to lessen the intensity of the new oak. Add cubes when beer is racked to carboy.

Author:

RunDocRun

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 60.8

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: 12/28/2012 10:46 PM

Notes: Primary Fermentation: Was complete within 1 week. 3rd successive identical FG measurement taken on day 9.

Secondary Fermentation: 6-9 months with the majority of that time spent aging on oak cubes (see below)

Add 1.3 oz. Hungarian Oak Cubes (med. toast) and 0.7 oz. American Oak Cubes (Med. plus toast) to secondary
Prepare by soaking in bourbon x2 weeks. Discard bourbon (it's hard to take away bourbon flavor once it's added to the fermenter!).

The story behind the name:
Baptist minister and distiller, Rev. Elijah Craig (1738-1808) is widely credited with inventing Bourbon Whiskey, and was the first to utilize extended aging of the spirit in charred oak casks to impart Bourbon's distinct flavor and color.