Homebrew Beer Recipes | Brewer's Friend

Author:

LifeIsStout

Boil Size: 7 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: Keg

Priming Amount: N/A

Creation Date: 3/15/2012 2:20 PM

Notes: Lemongrass prep- only use the inner white part of the stalks, approx 3 oz

Tasting Notes- Huge Citrus nose, lots of the tangelo comes through. We ended up adding more tangelo zest to the secondary, but I would leave it out in the future (not on the ingredients list currently). Our version gives you an aftertaste that dries out the lips, but it is a great taste overall, will brew again without tangelo in the secondary.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2017 3:08 AM

Notes:

Author:

Tophoo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2017 10:59 PM

Notes:

Author:

JonyMac

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 3/12/2014 1:32 AM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 14-19 add dry hop to secondary
- Day 20 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 22 Rack to bright keg or bottle

Author:

The Brew Mentor

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.25

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: 1/18/2014 1:09 PM

Notes:

Author:

PaterSeverinus

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 79

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 5:29 PM

Notes:

Author:

cfoggon

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 10:32 AM

Notes:

Author:

Watson

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 4/18/2016 2:16 AM

Notes: Yeast revived from dregs of St. Bernardus Wit.

Author:

taylor perry

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 3:33 PM

Notes:

Author:

ajigel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 9:12 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/16/2014 12:55 AM

Notes: Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks.

Bottle and age at 50 degrees for 3 weeks.

This beer has been considered to be the best Porter in the United States...now you can brew it yourself.

Author:

mascervesa

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 10:54 PM

Notes:

Author:

eschmehl

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/21/2014 1:07 PM

Notes:

Author:

bwoodworth

Boil Size: 6.5 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: 2/29/2012 4:22 AM

Notes: Place Grains (8oz) in 3.5 Gal cool water. Raise temp. to 157F (higher temp for more dextrin extraction) and hold for 30min. Pseudo-sparge. Bring to boil, kill heat, add DME, return to boil -> boil 10 minutes before beginning hop schedule. Hops/Misc.: Bittering at 60min, Flavor + Orange, Lemon, Coriander, and Moss at 15min, Aroma at 1min. Cool in ice bath (~25min) to 80F. Siphon into primary and pitch liquid yeast directly in at 75F.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 9:45 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚5/7 days

Dry Hop "5 days" at 20c˚ and 2 days at 0c˚"
Cascade
Centennial

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 10 psi

Creation Date: 2/25/2013 3:08 AM

Notes: HUB = Hopworks Urban Brewery, in Portland, OR.

Had a pint of this with dinner tonight, always loved it, now will finally attempt to brew it!

Found the recipe by an alleged HUB brewer on HBT, who has only 1 post on HBT:
http://www.homebrewtalk.com/f12/possible-recipe-hopworks-ipa-clone-217769/

The website says it also has Ahtanum, not Amarillo:
http://hopworksbeer.com/organic-beer/hopworks-ipa

Added carapils, wheat, and melanoidin - these work out pretty well in IPAs for home brewers in terms of head retention and body.

Increased the dry hopping by 2x. Going with Amarillo and Ahtanum. The original is supposed to be 75 IBU and the magnum is adjusted to hit that.

Yeast is a guess, based on a rumor I heard from one of the employees at my LHBS. It actually correlates with Ninkasi's Total Domination - the flavor profile is similar and I've used 1968 in my Total Domination clone and it comes out good. Clean profile desired, so shooting for the lower end of the temp range.

This is just a starting point, could take a few batches to dial it in. I swear I could taste some Simcoe?

This also calls for 'organic' ingredients, which I probably won't be able to get in terms of hops, I will try for organic pilsner at my LHBS.

Author:

slheinlein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 8/22/2015 10:52 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Maple Syrup

Priming Amount: .6 Cup / 6.1 oz

Creation Date: 10/31/2013 3:21 PM

Notes: Add Maple Syrup to boil at 30 min
2 Week Primary @ 66-68F
2 Week Secondary @ 68-70F
Scraped and sliced vanilla beans in secondary

OG 1.074
2nd. 1.030 - abv 5.78%
FG 1.013
ABV 8%

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: Corn sugar

Priming Amount: 4 oz

Creation Date: 2/6/2014 6:08 AM

Notes: Made this before. Can't achieve lager temps so I use US-05 and ferment around 62-64 f then raise up to about 70 after 10 days, then put in my fridge and bring down to about 42 F for 2 days. Bottle, and let sit for a month before drinking. I used clarity ferm, and this stuff came out clear as can be. If you want less hop presence then omit the 10 min cascade addition. The 1 oz of blackprinz is to add color, but no real harsh flavor.

Can't get yuengling in California... So this is the next best thing.

Added blackprinz and vienna malt to try to get the color and flavor of Yuengling Lager. .

Awesome lawnmower beer. Wish I could make 10 gallon batches of this at a time

Author:

HalfHeartedBrew

Boil Size: 7.5 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: Cherry Juice Concentrate

Priming Amount: ??

Creation Date: 9/19/2012 2:59 AM

Notes: Let Hops Dry out/Stale out-
-or put in 200 degree oven for 1 hour, turning and moving from time to time in order to keep from browning.

Remember to buy the sour cherry juice concentrate that has NO PRESERVATIVES. That will kill your yeast and leave you sad! Brand: http://www.martinavenueshops.com/prodimages/cherryjuice.jpg

Sour Mash the Beer: If possible, after sparging, allow the wort to sit in a bucket overnight. Continue with the Hop Boil after at least 8-24 hours.

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