Homebrew Beer Recipes | Page 271 | Browse 320,000+ at Brewer's Friend

Author:

normangeaney@gmail.com

Boil Size: 3.8 Litres

Boil Time: 30

Boil Gravity: N/A

Efficiency: 25

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: 11/8/2012 1:25 PM

Notes: Brewed: 12/09/29 OG: 1.045
Racked: 12/10/12 OG: 1.015
Bottled: 12/10/20 OG: 1.014

ABV: 3.1%

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2013 6:04 PM

Notes: Pitch 4 packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.

Author:

Broham1

Boil Size: 6.5 Gallons

Boil Time: 90

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: 3/16/2012 1:32 AM

Notes:

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2015 6:03 AM

Notes: This is a Lord of the Rings ale named for the Brandywine river. Tap on nitrogen.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 4

Creation Date: 5/25/2016 5:22 PM

Notes:

Author:

BEERngineer

Boil Size: 33.4 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 1:08 PM

Notes: 24lbs 2-row
2lbs Chocolate Malt
1.25lbs Munich
1lb Roasted Barley
1lb Carafa III Special
1lb English Medium Crystal
Mash @ 155F
2oz Apollo @ 60
US05 – 3 packs (1.5 per fermenter)
2oz Cold Steeped Coffee per fermenter
6oz Cacao Nibs per fermenter

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:

stephen.h.irving@gmail.com

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 5/12/2016 3:40 PM

Notes: Recipe Notes from BYO page 40 March -April 2016

5 GAL, OG 1.050, FG 1.012, IBU 19, SRM 5, ABV 5%
-7 lbs North American 2 Row
-1.5 lbs Wheat Malt
-.75 lbs torrified wheat
-0.5 lbs Flaked Oats
-0.5 lbs Honey Malt
-4 oz Crystal Malt
-.5 oz Fuggle for 50 min
-1 oz Golding for 25 min
-1 oz dried sweet orange peel for 0 min
-.3 grams Makrut Lime Power for 0 min
-3 grams dried lemon grass for 0 min -Lallemand Belle Saison Yeast

DIRECTIONS: Single infusion mash. Mix grains with 3.6 gal of water to stabilize @ 154F for 60 min. Sparge with 3.6 gal of 170F with ph oof 5.7 to 6.5. Collect collect wort and boil for 60. Add hops and spices per directions. let settle for 30 min before chill

Author:

nguzek

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

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: 3/22/2019 1:35 PM

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:

Mikulin Vasyl

Boil Size: 500 Litres

Boil Time: 60

Boil Gravity: 18.5

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 3:55 PM

Notes:

Author:

HighVoltageMan!

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 85

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 12:19 AM

Notes:

Author:

dtwhite

Boil Size: 9.2 Gallons

Boil Time: 120

Boil Gravity: 1.03

Efficiency: 82

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: 1/3/2016 4:10 AM

Notes: 200b of somewhat old WLP007

caramelized 1.5 gallons down to about .5 gallons before the rest of the boil

expecting boring flavor

attenuation was awful, perhaps make a real starter next time even if it means waiting to pitch

Author:

Brian Beaulieu

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 12:16 PM

Notes: Steap chocolate malt, roasted barley and midnight wheat in 3 quarts (.75 gallons) of water over night. Add strained liquid at flameout

Author:

kwile4

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 65

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: 11/28/2016 3:28 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 2/26/2023 2:14 AM

Notes: ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 67%
OG: 1.076
FG: 1.006
IBUs: ~95–100
ABV: 9.2%

MALT/GRAIN BILL
14 lb (6.4 kg) Rahr North Star Pils
5 oz (142 g) Weyermann Acidulated

HOPS & ADDITIONS SCHEDULE
2 oz (57 g) whole-cone Strata at mash hops
2.9 ml CTZ hop extract at 60 minutes [16 IBUs]
1.5 ml CTZ hop extract at 30 minutes [6 IBUs]
Yeast nutrient and Whirlfloc at 10 minutes
1.6 oz (45 g) Strata at 5 minutes [11 IBUs]

Whirlpool additions
15 oz (425 g) dextrose
2 oz (57 g) Mosaic Cryo [34 IBUs]
2 oz (57 g) Nelson Sauvin [18 IBUs]
1 oz (28 g) Mosaic [9 IBUs]
1.7 ml Simcoe hop extract [2.5 IBUs]

Dry-hop additions
4 oz (113 g) each Mosaic Cryo, Nelson Sauvin, and Strata; 2 oz (57 g) Mosaic, and 1 ml ALDC enzyme

YEAST
White Labs WLP001 California Ale

DIRECTIONS
Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, add dextrose and mix in well, then do a whirlpool step: Stir or recirculate to create a vortex, chilling the wort to 180°F (82°C) or topping up with cold water to reach temperature. Add the whirlpool hops and allow 60 minutes to steep. Chill to 60°F (15.5°C), oxygenate thoroughly, and pitch plenty of healthy yeast. Ferment at 62°F (16.7°C) until the gravity has dropped to about 1.020, then allow free rise to 68°F (20°C). When fermentation is complete and the beer has been at terminal gravity for 3 days—usually by Day 8—add dry hops and ALDC (an enzyme that inhibits the production of diacetyl). Drop/remove hops 2 days after dry hopping. After 2 more days, drop hops again or rack and test for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). Crash, package, and carbonate to about 2.65 volumes of CO2.

BREWER’S NOTES
Mash: You can easily hold the mash for an hour to help ensure full conversion. Don’t raise the temperature for a mash-out step, and sparge with 168°F (76°C) water, not higher.
Oxygenate: Use plenty of oxygen—I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system.
Efficiency: This beer is not designed to be a high yielder, and those hops will soak up some wort. If volume is your concern, try to get 6.5 gallons (25 liters) into your fermentor. Using a foam inhibitor such as Foam Blast, FermCap, or HopAid can help keep your yeast in the fermentor, to help ensure a healthy fermentation.
pH: I target a wort pH of 5.1 at knockout. So, depending on what the pre-boil pH is, I’ll adjust at whirlpool after adding hops.

Author:

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

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: 10/26/2016 12:29 PM

Notes:

Author:

ButtholeStupid

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/26/2013 3:30 AM

Notes: Magic Hat #9 clone, formulated for extract/partial mash brewing.

Primary 7 days 63-68 degrees
Secondary/Dry hop 14 days 58-63 degrees
Bottle 7 days at 63-68 degrees, then rest cool for at least 7 days.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 76

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: 11/28/2019 10:00 PM

Notes: Mash at 150˚ for 60 minutes, whirlpool for 30 at 170˚

Stats from the Barebottle label:
OG: 1.065
FG: 1.014
IBUs: 30
SRM: 5.2
ABV: 6.5%

Author:

Gregory L

Boil Size: 9.5 Litres

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: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 2:15 PM

Notes: Use English or American Ale yeast.
O.G. 1.053
F.G. 1.014
ABV: 5.2%

Place crushed malt in 7.5L water at 68C and steep for 30min. Strain, rinse with 3L hot water. Boil the remaining ~9.5L liquid with malt extract and boiling hops for 60mins.

Ferment at 21C

After ~1week or when fermentation shows signs of stopping, rack to secondary and add dry hopping pellets.

If possible, cellar beer at 12.5C for ~1 week.