Homebrew Beer Recipes | Page 29 | Browse 325,000+ at Brewer's Friend

Author:

MVarker

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/18/2012 6:37 AM

Notes: The crushed carapils were steeped for 30 min. at 155 degrees. Sparge the grain with 1 quart of 170 degree water. Add water to bring volume in boil kettle to 3 gallons. Add malt extract and bring to a boil. Add bittering hops and boil for 60 min. At 30 min. add irish moss. Add finishing hops at last 2 min. of boil.

This wort was put into primary for 1 week and then cold crashed for 5 days. It was then racked to a secondary fermenter and 4.5 lbs of frozen blackberries were added. By freezing the berries before adding, more juice will be released into the beer. When the berries are frozen and the water volume in the fruit expands it breaks the skins. When they thaw more juice is released into the beer. You will want to cold crash your wort or use another method to floculate the yeast. Otherwise the fruit will ferment as well and create a winey taste. The beer will need to remain in secondary for around a week to get a good flavor. I left mine in for 7 days, but you can decide when there is enough blackberry flavor for your liking. Transfer to a clean fermenter and transfer to your keg. This beer is meant to be kegged because there is no longer enough active yeast to bottle condition.

Enjoy!!

Author:

avantassel

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69.8 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/1970 12:00 AM

Notes: First Brewed 2017

A Vermont style IPA, with low background bitterness, loaded with juicy fruit character. Pine, stonefruit, mango, light resin and hints of lime peel - this juicy IPA is low in bitterness, full-bodied and smooth, enhancing the soft ripe fruit flavours.
This beer is supposed to be very cloudy. Don’t be shy to get a good bit of the hot break into the fermenter.

https://www.brewdog.com/beers/diy-dog

Author:

DaRabman

Boil Size: 29 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2012 9:22 PM

Notes: Blend of Pale Malts, no more than 1/3rd Maris Otter

Gypsum boost

Mash 62C for 30 mins, ramp to mash out over 30mins

First wort hopping

Primary Ftn. temp 22C, 2 day diacetyl clear up

Secondary Fermentation at 7C for a few days
then down to 0C for a week

Dry hopping 50:50 up to 25g each

Author:

BohicaSD

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

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: 10/8/2015 3:17 PM

Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration.

Author:

umakemyheadhurt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 4:56 PM

Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
2. Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.)
3. Do a high temp mash. You may need to mash for 90 minutes.
4. Use around a 1:2 sulfate to chloride water profile.
5. Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body.
6. Add the lactose sugar with 10 minutes left in the boil.
7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
8. Add half of dry hops in 2-3 days, when the krausen is still high.
9. 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.)
10. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
11. Cold crash and package 4-8 days later.

Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.

Author:

bradyt88

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/28/2019 2:27 PM

Notes: 10/30/19
1L Yeast Starter with fermcap

11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal

11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5

11/08/19
Gravity: 1.009
pH: 3.5

11/11/19
Final Gravity: 1.007

11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle

FG w/ juice: 1.012, ABV 6%

Author:

Christopher Miller

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 9/14/2011 4:35 PM

Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.

Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)

The wort should ferment for 15 to 20 days. Bottle when bubbling stops.

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: 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: 10/4/2015 10:57 PM

Notes: Brewery data:
Straffe Hendrik, Brugse Tripel
19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc
Saaz and Styrian Goldings hops
6 types of Malt
My guess:
- Lot of dextrins
- Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation)
Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi?

Author:

obvold

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2017 3:05 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

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: 1/21/2015 7:00 PM

Notes:

Author:

AaQ

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 2/13/2015 5:57 PM

Notes:

Author:

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.067

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: 2/19/2017 3:07 PM

Notes:

Author:

skeaterbait

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 52.5 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 Cup

Creation Date: 8/13/2015 4:51 PM

Notes: Steep the grains in 2.5 gallons of water at 150º F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.

Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50º to 55º F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.

Author:

El Día de la Cerveza

Boil Size: 27.82 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.73 bar

Creation Date: 8/24/2020 12:15 PM

Notes: Hola Cerveceros!!

Os dejo el link a la video-Receta paso a paso en nuestro canal youtube, el video complementa con comentarios para que la podáis hacer igual que la he hecho yo:

https://youtu.be/IZ8_Oeqky5E

Es una receta sencillamente IMPRESIONANTE. Una receta que no puedo parar de hacer cada cierto tiempo. Os recomiendo encarecidamente que la hagáis….y cuando la hayáis catado me comentáis! Es una cerveza con las 3 “B” BUENO, BONITO Y BARATO, y engancha desde el primer trago.

A parte es una cerveza que se puede hacer con un equipo sencillo de elaboración de cerveza en casa….en fin, que lo tiene todo!

Espero que os guste. Cualquier pregunta, ya sabéis contactad a través de Youtube, Twitter, Instagram o Facebook.

Salud y buena cerveza!

Author:

Svein Erik Aasen

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 12/29/2015 10:53 PM

Notes: Take 4l of runnings and boil it down on the stove to about 1l of liquid, add this to the boil, this provides the caramel flavor and color for the beer.

After a month long primary rack the beer onto 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. You can probably alter the flavor a good deal by swapping this for chips soaked in: whiskey, rye, spiced, dark or navy rum etc.

Author:

mverok

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 8:10 PM

Notes: Needs a big ass starter (5l)

Author:

Koi Dog Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: Table Sugar

Priming Amount: 7oz or 14 Tbsp for 3.5 CO2

Creation Date: 6/20/2013 1:17 PM

Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me.
I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis.
The Brewery gives it's stats as...
4.8 ABV
15 IBU's
Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops)
Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's.
If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks.

Author:

Herr Braumeister

Boil Size: 7.28 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 11:31 PM

Notes: Mash at 150.

Could use malted or flaked wheat instead of torrified.
Could substitute Challenger hops for Pilgrim.
Could substitute Simcoe or Columbus for Summit.

Author:

cullenmcdermott

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 10/28/2014 1:52 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

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: 2/5/2019 7:22 PM

Notes: