Homebrew Beer Recipes | Page 307 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 1/9/2017 1:01 AM

Notes:

Author:

Antmuzic

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 75

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: 3/3/2018 10:06 PM

Notes: Source:
https://www.homebrewersassociation.org/homebrew-recipe/boulevard-brewing-co-tank-7/

OG: 1071 is prior to adding sugar

Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort.

Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen.

One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.

White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)

Strike grains with 4.93 gal of water at 157.6 °F.
Mash at 146 °F for 60 min.
Vorlauf and lauter 3.02 gal in your first runnings.
Add 4.48 gal of sparge water at 168 °F.
Vorlauf and lauter 4.48 gal in your second runnings.
Your combined runnings should be 7.5 gal.

Author:

stigits

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 9:24 AM

Notes: https://youtu.be/SCd3GYdy7lc

oppskrift:
SG - 1,053
FG - 1,003
= ABV 6.56%

2.50 kg / 5.51 lbs Pilsner (2 Row) (3.9 EBC) 65.3 %

0.50 kg / 1.1 lbs Munich Malt - 10L (19.7 EBC) 13.1 %

0.13 kg / 0.28 lbs Aromatic Malt (51.2 EBC) 3.3 %

0.13 kg / 0.28 lbs Biscuit Malt (45.3 EBC) 3.3 %

0.58 kg / 1.27 lbs Candi Sugar, Clear (1.0 EBC) 15.1 %

Author:

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2016 9:31 AM

Notes:

Author:

bryehn

Boil Size: 2.11 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 100

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: 2/17/2016 2:26 PM

Notes:

Author:

CM

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Invert sugar

Priming Amount: 150

Creation Date: 2/11/2014 9:32 AM

Notes: Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.

Author:

Nick Perkins

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.75

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: 8/6/2022 6:16 PM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.081

Efficiency: 100

Mash Thickness: N/A

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: 1/28/2017 2:34 AM

Notes: Lalvin EC-1118 Champagne Yeast
1 Gallon Apple Cider - 16 (24g Sugar each) Servings
1 campden tablet
1/2 tsp yeast nutrient
1/4 tsp acid blend
1/4 tsp pectic enzyme

If fermentation begins to smell "sulfur-ish" add extra yeast nutrient to carboy.

After 3 weeks in primary activity can still be seen upon close inspection, but it has slowed considerable. Mead is noticeably clearing. Racked to secondary, added 4+ ounces of tart WI cherry juice, 1 chopped green apple, 1 chopped red apple, and 1/2 ounce whiskey. (also added 1/2 tsp yeast nutrient) Secondary for 1-2 months (when mead has cleared it's good for bottling). Bottle conditioned 3.5 volumes

Exp. 2
Used frozen door county apple juice and Orange Blossom Honey. Will be adding 1 lb of frozen tart cherries to secondary in addition to apples. Different yeast used this time; red star "pasteur blanc".

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 5/2/2013 9:41 PM

Notes: Mash at 157
Use balanced water profile
Target .7 IBU/OG

Mash 6gal with 1/2tsp CaCl2, 1/2tsp Epsom Salt, 2tsp Baking Soda

Author:

michaelb.yvr

Boil Size: 30.3 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2

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: 8/31/2023 4:20 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Wyeast 1056 America Ale Yeast or White Labs WLP001 or Safale US-05

Water salts: (Mash/ Sparge)
Gypsum: 11gm/ 8gm
Epsom salts: 4gm/ 3gm
Calcium chloride: 1.5gm/ 1gm
Lactic acid: 0

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.

Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. A 90 minute boil,

Our Whirlpool Meathod:
1. Add Whirlfloc/ yeast nutrient @5 mins left on boil
2. Add 0 min hop addition
3. cut flame/ heat and whirlpool with hops in kettle. Wait 10 minutes

Cold Crash after this rest period

chill wort to 67° F (19° C) and transfer to fermenter. Pitch two 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 bottle or keg the beer.

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

Brew day 2023/09/03
1st fermenter with NovaLager & 2nd Fermenter with Safale US-05 (Starters)
OG: 1.068
FG: 1.011 (both fermenters)
7.5 ABV
Bottled at 2.2 volumes

Author:

IANB

Boil Size: 27 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 2:36 PM

Notes:

Author:

LlewellynBrewHaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 7:25 PM

Notes: Adapted from a recipe from Comrade Brewing company in Aurora Co

Author:

Ølbrygger

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 10:01 PM

Notes:

Author:

degz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 2:27 PM

Notes:

Author:

RoanHighlandsMan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2014 2:34 AM

Notes:

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2017 2:43 PM

Notes:

Author:

LaOnda70

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.146

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 17.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2014 7:56 PM

Notes:

Author:

Ottowerks

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

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: 12/18/2019 1:11 PM

Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.

Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.

Author:

earlingy44

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

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: 4/5/2020 1:59 PM

Notes:

Author:

fusilliandrew

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 61

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: 10/19/2012 4:28 PM

Notes: