Homebrew Beer Recipes | Page 312 | Browse 325,000+ at Brewer's Friend

Author:

jeremer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

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: 6/30/2012 9:22 PM

Notes:

Author:

KLucky_13

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 9:47 AM

Notes:

Author:

irysek

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 12.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:24 AM

Notes: Batch size 5 gallons
Boil size 6.47 gallons
Boil time 90 minutes
Grain weight 15.47 pounds
Efficiency 75%
Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Color (SRM) 11.8°L
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II

Grains/Extracts/Sugars 15.47 pounds
Pilsen ****36ppg, 1°L 11.73 pounds ****75.9%
Dry Candi - Clear ****32ppg, °L 1.6 pounds ****10.3%
Munich (Light) ****34ppg, 10°L 1.6 pounds ****10.3%
Special B ****30ppg, 140°L 0.53 pounds ****3.4%

Mash
45 minutes, 8.4 gallons Strike ****Target 158°F
5.2 gallons 170°F 45 minutes (+0)
Sparge
3.2 gallons 172°F

Boil
90 minutes, 6.47 gallons

Challenger hops ****8%, Whole 0.8 ounces 60 minutes
Goldings (Styrian) hops ****5%, Whole 1.07 ounces 15 minutes
Challenger hops ****8%, Whole 0.27 ounces 3 minutes (+57)
Saaz hops ****4%, Whole 0.27 ounces 3 minutes (+57)

Ferment
14 days @ 65-75°F
__________________
4273L brewed since August 2011.

Author:

NTexBrewer

Boil Size: 8.65 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/9/2019 3:30 AM

Notes: Scored 44 and made it to Mini Best of Show, 2020 Bluebonnet Brewoff

Author:

KnotCurser

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: unk

Creation Date: 12/12/2012 5:15 PM

Notes:

Author:

Anders Riseng

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/17/2020 12:34 PM

Notes: gypsum = CaSO4 - kalsiumsulphite
citric acid = Zest = rasp det ytterste laget på sitrusen uten å få med noe av det hvite.

Author:

Ozarks Mountain Brewery

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 8:04 PM

Notes: excellent mild ipa, this will be a regular in my house

note My usual process: wirlpool at 0 until temp reaches 170 then chill, cold crash after at least 10 days of fermentation, it goes 60 for 5 days 65 for 3 days then raising to room temp the last 2 days, then pull off into a keg to cold crash at 33 for 7 days while carbing and also using gelatin, at this point you can pull out into another keg for clear great tasting beer or if you have a cut dip tube just drink and throw out the first 2 glasses of sludge

Author:

DrSherlock

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.5

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: 10/16/2014 12:41 AM

Notes: Inspired from page 68 of "Beer Captured" recipe for Hens Tooth by Morland Plc. Abingdon, Oxfordshire, England
also reference
page 69 Hobgoblin Extra Strong from Wychwood Brewery

Yeast to use "Conan"

Half of this batch went to Keith.

Author:

Patrick_Annapolis

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 2.4 vols

Creation Date: 12/1/2019 7:25 PM

Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.

Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.

10-14 days secondary, then cold crash. Gelatin during cold crash.

Author:

Lowie

Boil Size: 27.06 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 10:10 AM

Notes:

Author:

Djcobbley

Boil Size: 13.2 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/14/2020 9:13 PM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 6:26 AM

Notes: Mashed with 5.5 gallons at 152 degrees for 60 minutes.
Sparged grains with 2 gallons of heated water to reach 7.5 gallons.
Pre-boil gravity was 10.51-1.052.
Increased boil time from 60 minutes to 90 minutes. Probably could have gotten away with around 75 minutes. My target fermenter volume should have been 5.5 gallons, but ended up being slightly less once the wort cooled.
Post-boil gravity was 1.066.
Cooled wort with immersion chiller down to 51 degrees in 24 minutes. Ambient temperature outside was roughly 41 degrees.
The color of the cooled wort is gorgeous.
The beer fermented for almost 7 days at a temperature ranging between 55-58 degrees. Days 2-6 were the most vigorous.
Sampled beer on day 7 and the gravity was 1.017!
Starting diacetyl rest on day 7 slowly taking beer up to 68 degrees.

Author:

rolandblais

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: 3 Tablespoons

Creation Date: 1/16/2017 11:31 PM

Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.

INGREDIENTS:

60-MINUTE MASH AT 152°F
2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled

60-MINUTE BOIL
0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced

FERMENT
1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling

Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas...

Step 1

MASH:
In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.

Steep the grains for 60 minutes between 144 F and 152 F.

Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.

With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.

Turn off the heat.

Step 2

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.

Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.

Step 3

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.

Add the Hallertau hops after 59 minutes.

At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.

Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.

Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes

Step 4

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.

Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.

Wait 11 more days, then bottle, using the honey.

Author:

Kevin Zix

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 1:00 AM

Notes:

Author:

drewcifer

Boil Size: 7 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 8:36 AM

Notes:

Author:

goForkYerself

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 2:23 PM

Notes:

Author:

StrangeQuark

Boil Size: 23.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 4

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: 1/19/2015 6:15 PM

Notes: (5 US gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3%

Author:

Meadhawg

Boil Size: 6.5 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: 70 ° F

Priming Method: Dark Brown Sugar

Priming Amount: .5 Cup in 2 Cups water

Creation Date: 3/8/2013 8:04 PM

Notes: Ferment in Primary for at least 14 days, until fermentation has finished. Transfer to secondary to settle for 10-14 days. Bottle condition for at least 21 days.

Initial Mash temp was too low so added an additional 1.5 gallon boiling water to raise it, ended up raising higher than expected. Also ended up with almost 14 gallons of wort, too much to boil down in my small brew pot, we only managed to boil about 9.5-10 gallons.

OG 1.084
FG 1.028
ABV 7.35%

Author:

robotsinmyhead

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2016 7:31 PM

Notes: A no-boil sour base utilizing Lallemand Philly Sour.

Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.

This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol

Strike: 6.25 @ 163.5f
Sparge 5 @ 180f

Split into 2 Corny Kegs @ 4.75 each