Homebrew Beer Recipes | Page 278 | Browse 320,000+ at Brewer's Friend

Author:

FourStringer_Homebrew

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2014 4:44 AM

Notes: Brew day 01/18/2015. Fermented for 2 weeks at 65°F.
Dryhop started 01/25/2015 .50oz of Citra pellets.
Bottled 02/01/2015.
Very refreshing.Medium body. Notes of mango and passion fruit in the nose. Citra forward, citrus taste, tropical fruit.

Author:

RapTom

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 13.4

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 7:44 AM

Notes:

Author:

Kolmen Pöntön Panimo

Boil Size: 26.51 Litres

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 6/27/2022 2:06 PM

Notes: Rhubarb and pineapple is peeled, chopped and freezed.
Equal amounts of both fruits. (or depends which flavor you want more)

Author:

JamesWebbie

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 5/5/2017 12:26 PM

Notes:

Author:

alethos

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

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: 8/9/2015 8:03 AM

Notes:

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 6:52 PM

Notes: Based on Three Floyd's Gumball head recipe from: http://www.brew365.com/beer_three_floyds_gumballhead.php
Dialed in grains, hops and yeast to get 5.6% and 35 IBU

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 12:34 PM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 10:35 PM

Notes:

Author:

altheokay

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1

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: 11/18/2015 4:44 AM

Notes:

Author:

bigjlw75

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Light DME

Priming Amount: 1.25 Cups

Creation Date: 1/26/2012 2:09 AM

Notes: V. 2.0

Author:

subl

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 1:21 PM

Notes:

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 2/18/2015 8:12 PM

Notes:

Author:

TrulSand

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 11:35 PM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 73

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: 6/27/2019 11:03 PM

Notes: Step Mash Schedule

Mash in malts at 142 °F (61 °C) and rest for 15 minutes.
Heat mash to 154 °F (67 °C) and rest for 25 minutes.
Heat mash to 162 °F (72 °C) and rest for 30 minutes.
Heat mash to 170 °F (76 °C) and rest for 10 minutes.
Sparge at 170 °F (76 °C) until kettle is full (1.042 specific gravity)

When you add dry hops add 2 bottle dregs of Orval into secondary

Sources:

Brew Like a Monk Stan Heironymous

Milk the Funk Wiki Wyeast's- Orval Clone
http://www.milkthefunk.com/wiki/Orval

Also the Orval Clone thread from the homebrewers association

https://www.homebrewersassociation.org/forum/index.php?topic=346.0

Author:

rgrosholz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force

Priming Amount: N/A

Creation Date: 8/3/2014 3:01 PM

Notes: Add 1/2 campden tablet, crushed, to 3 gal water and heat. Add sugars and bring to boil for 60 minutes. Bring 2.25 gal water and 1/2 campden tablet to boil for 15 minutes, just long enough to sterilize. Add RB extract to a sanitized keg. Cool both the sugar solution and water, then siphon both to keg and referidgerate. Force carb to 4 vols. Bottle once carbed.

Author:

StuBrew

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2012 9:03 PM

Notes:

Author:

jaysdogjazz

Boil Size: 0.875 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 5/12/2015 5:54 AM

Notes: Recipe is a variation from Basic Brewing Radio
Speedy Home brewing from Feb 28 2014.

Still learning to brew I have been using these version to play with different Hops and slight changes to learn techniques and taste the differences with little variations by keeping it simple.

This is a 1 gallon recipe, I am using a 10 quart stockpot, and a 1 gallon carboy.

Warm up the water to about 150 degrees then add the 1 pound DME - Light. Once boil starts this is the 15 minute mark and add 12 grams of Hops,

At 10 minutes add Fermax and Whirlfloc

At Flame-out add 17 Grams of Hops

Chill in Ice bath

Strain and put in Carboy, I go back and fourth a couple of times to bring air back into wort

Add / Sprinkle 2 grams of SF-05 Wait 30 minutes. Cover with Tinfoil

Aerate / Shake the bottle for 3-5 minutes

Once Fermentation finish's about 5 days add 1 ounce of hops

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

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: 1/24/2017 9:28 PM

Notes: First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

Author:

stephen.h.irving@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 12:03 PM

Notes: Notes from Mad Fermenterist: Recipe Specifics
--------------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes

Grain
-------
66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt

Hops
------
1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
--------
Zest from 3 Lemons in Fermentor

Yeast
-------
Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs

Water Profile
-----------------
Profile: Washington, DC

Mash Schedule
-----------------
Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)

Notes
-------
7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.

Brewed 7/27/14

Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.

Partigyle batch sparge.

Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.

Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).

Sitting at ~75F ambient after two-three days to ensure complete fermentation.

9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).

9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons