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

Author:

Dai Kide

Boil Size: 20 Litres

Boil Time: 40

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 59.1 g

Creation Date: 7/1/2020 4:21 AM

Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.

Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.

(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).

Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.

Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.

Author:

KnotCurser

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 11/9/2012 10:02 PM

Notes: Used washed/reclaimed yeast from a previous batch of pale ale.

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:

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:

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:

Whiskeyjack

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

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: 5/11/2018 3:29 AM

Notes: 12.5 Plato SG
2.8 Plato FG
4.9-5.1% ABV
18-22 IBUs
Grist:
38% Pilsner Malt
38% Vienna Malt
12% Dark Munich Malt
12% Weyermann Cara-Amber Malt
Mash: 3.2:1 mash hydration (liquor to grist)
Mash-in 125F
Heat to 147F – Hold 30 minutes
Heat to 162F – Hold 30 minutes
Heat to 170F – Mash-out temp
Boil: 90 minutes
16-19 IBU’s from German Northern Brewer at boil begin
1-3 IBU’s from Czech Saaz at 20 minutes before boil end
Cooling, Fermentation, and Maturation:
Cool between 51-53F
Pitch with Augustiner Lager yeast, minimum 1.25
million cells / ml / plato
Let rise to 54 – 54.5F for main fermentation
2/3 way through fermentation raise to 56F
At end of fermentation let rise to 57F for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager minimum 2 weeks, aim for four weeks or more.

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:

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:

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:

Boil Size: 6.3 Gallons

Boil Time: 62

Boil Gravity: 1.113

Efficiency: 82

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2013 3:34 PM

Notes: Born on 12/6/25
Ferment at 64 degrees F. for two weeks.

Gravity on 12/18/25 was 1.042.
Gravity on 12/31/25 was 1.040
FG on 1/3/26 = 1.040

Bottle on 1/3/26 (4 weeks).

Try on February 1, 2026.

Author:

joeshaker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65.1 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2018 5:39 AM

Notes: Add Lactose and corn sugar with 5 minutes left in boil

First whirlpool addition starts at flameout as you cool to 170 degrees

Great NEIPA!

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:

ghamm

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

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: 6/22/2021 5:02 PM

Notes:

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:

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:

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:

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:

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.