Homebrew Beer Recipes | Page 261 | Browse 325,000+ at Brewer's Friend

Author:

supercow

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2017 1:31 AM

Notes: Crush rice and small amount of 6-row separately. Rice mixture gets 5-min rest at 158F, then boiled for 30 minutes. Add to main mash at Sacc. infusion.

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/18/2012 6:13 PM

Notes: One of my favorite recipe's! This is a 'hop blast' method spin on the original, meaning no 60min hop boil, but extra hops at 15 min to achieve the same IBU. With nmore hops used at the end of the boil you can achieve bitterness IBU but pack more hop flavor and aroma. Method WORKS! I use 1 extra ounce, Columbus, at 15 min. No honey, name comes from honey malt used.

Cheers, Jim.

More description and label on my brew blog
http://jimsbrews.blogspot.com/

Author:

Amaury01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 6/9/2020 7:20 PM

Notes:

Author:

maconmatt

Boil Size: 6.21 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 8:44 PM

Notes:

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 3/14/2012 7:13 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 4:31 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

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: 11/12/2015 5:49 AM

Notes:

Author:

Justin Yorke

Boil Size: 5.57 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: 4/13/2012 6:43 AM

Notes:

Author:

Morse

Boil Size: 8 Litres

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2018 12:00 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 3:03 AM

Notes:

Author:

bigjohn68

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 6/17/2015 4:34 AM

Notes: The only IPA worthy of the 2015 Stanley Cup Champions Chicago Blackhawks.

Author:

Classic LL

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2017 8:34 PM

Notes: This is an experiment in using koji as a starch converter for rice. In this beer, I'm adding a koji-rice starter and some steamed rice to my wort during primary fermentation.

For the purpose of recipe design, I've used flaked rice as a stand-in ingredient.

I'm using cheap ingredients to save time.

I'll be measuring FG and Final Brix to determine ABV.

Apparent Attenuation end up above 100% due to continued sugar creation in the wort, courtesy of koji

Author:

Tore

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

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: 4/8/2012 3:26 PM

Notes: Allgrain 25L

Batch Size (i gjæringskaret): 25
Kokevolum: ca 35l
Koketid: 90 min
Brewhouse Efficiency:75%

Est Original Gravity: 1,051
Est Final Gravity: 1,012-14
Estimated Alcohol by Vol: 5-5,5%
Bitterness: 31 IBUs
Est Color: 13 EBC

Author:

BeerButcher

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2017 10:51 AM

Notes:

Author:

Jimbo!

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 71

Mash Thickness: 1.5

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: 7/4/2018 10:21 PM

Notes: Add 2 lbs of whole, pitted cherries to primary

Add 2 lbs of whole pitted cherries to secondary (rack over cherries)

OG 1.041 with cherries

Author:

Metalhead1285

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.5

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: 3/5/2016 7:05 PM

Notes:

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2015 6:34 PM

Notes: Lactic Acid - pH down to 5.1

mash high to match sourness from fruits.
CaCl2 - for yeast to work well - 5g

0.2 kg sugar to get some esters

orange peel - 5 spoons

Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style - that is why mash is so high.

Sugar frim fruits shoud jack up the alc content to 5.5-5.6%.
Belgian yeast should attenuate well and produce some tart flavours that shall match fruit sweetness.

Author:

sbreitenbach

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.25

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: 2/25/2014 3:05 AM

Notes:

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.