Homebrew Beer Recipes | Page 263 | Browse 325,000+ at Brewer's Friend

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 3.2

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: 5/16/2021 2:14 AM

Notes: Cold steep the Coffee in 1 L of water for at least 24 hours. Strain off grinds and add into the boiling wort with 10 min to go in boil.

Grate Tonka beans and add to fermenter at end of ferment along with cacao husks.

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.8

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: 2/19/2016 3:56 PM

Notes:

Author:

Ggarfield

Boil Size: 15 Litres

Boil Time: 120

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2016 11:57 AM

Notes: The batch is divided into three 8 liter parts. Each beer is to try my three different wild yeasts harvested from San Fernando; from cabernet sauvignon grapes, O'Neil blueberries, and kiwis.

Author:

Betovar

Boil Size: 3.8 Litres

Boil Time: N/A

Boil Gravity: 1.153

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 8:39 PM

Notes:

Author:

UgliestLemming

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 3:26 PM

Notes:

Author:

JefitoJeff

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 64

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: 3/17/2015 1:49 PM

Notes:

Author:

Crow's Nest Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 6:24 PM

Notes:

Author:

zackliscio

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2017 10:55 PM

Notes: Adapted for kettle sour with Lacto starter

Author:

barramcd@gmail.com

Boil Size: 20 Litres

Boil Time: 80

Boil Gravity: 1.052

Efficiency: 80

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: 2/7/2014 11:36 PM

Notes: first wort hopped 13g EKG

brewed 7th February 2015
fermented for 5 weeks

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:

cgrass11

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2017 9:08 PM

Notes: Heat 6 gallons water in brewpot to 150F, sttep grains 15 mins. Get 2 cups from brewpot and combine with raisins in blender, puree. Bring pot to boil, add DME. Boil 15 minutes, then add Warrior hops to start 60 min boil. With 10 mins left, add raisin puree and candi sugar. At end of boil, add Vanguard hops and whirlpool for 20 minutes. Cool in ice bath, rack and pitch yeast.

After 7-10 days, rack to secondary and continue to ferment for 14-20 more days. Bottle and condition for 2 weeks.

OG- 1.078
FG- 1.016
Final ABV Target- 8%
IBU's- 25

Author:

gozer

Boil Size: 47 Litres

Boil Time: 30

Boil Gravity: 7.8

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2018 4:13 PM

Notes: Lighter version (8°) of the standard 10° Czech Pale Lager.

Author:

Matt McGreevy

Boil Size: 5 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: 2/25/2011 1:56 PM

Notes:

Author:

Megary

Boil Size: 4.03 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 14.98 psi

Creation Date: 9/18/2019 7:15 PM

Notes: Citric acid concentration in "Other Ingredients" should be 5%.

Use 1/2lb. lemons for 5-gal of Mash Water (scale up or down as necessary). Remove wax from lemons with hot water and paper towel. Zest lemons and set zest aside. Quarter lemons and add to mash. Remove lemons with spent grain and discard.

Add zest at end of boil.

Pitch yeast cool (64°F - 18°C)
Open ferment at 70°F - 21°C for 3-4 days, watching for signs of slowing activity.
Once fermentation slows, close with airlock and let free rise to ≈ 75°F - 24°C, or slightly above. Stay below 80°F - 27°C.

Leave in fermenter for ≈ 2 weeks, dry hopping with 2-3 days left.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

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: 11/19/2013 2:13 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 1.5

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: 12/24/2017 6:06 PM

Notes: Toast the barley and oats at 300, stirring every 15 minutes, until golden
Add maltodextrin with ten minutes left in the boil

8oz coffee beans (dry-bean for 24 hours)
5oz Cacao nibs -- soak in vodka for four days, strain, freeze and remove fat cap before adding on bottling day

Bottling: .5 cup table sugar; add .5# lactose if desired

Author:

matlab_

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 6/5/2020 9:40 PM

Notes:

Author:

Whistle Punk

Boil Size: 52 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 74

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 9:22 PM

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.

Author:

Ozarks Mountain Brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2014 8:20 PM

Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.