Homebrew Beer Recipes

Page 3173 of our growing list of 310,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Loco Okse	American Lager	50 Litres	1.055	1.009	5.97	44.51	4.83 °L	713	0
Author: oksebrygg Boil Size: 60 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 60 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: 7/1/2016 3:48 PM Notes:
LA PIPOL RAKÚ	Cream Ale	200 Litres	1.05	1.012	4.88	26.42	4.05 °L	713	0
Author: Cerveza Rakú Boil Size: 210 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3.65 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: 11/28/2022 10:51 PM Notes:
Marzen 2	Märzen	6 Gallons	1.06	1.015	5.85	20.32	9.18 °L	713	1
Author: catamount6275 Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 7/31/2022 9:30 PM Notes:
Mermaid Tears	American IPA	22 Litres	1.058	1.014	5.8	48.56	5.99 °L	713	0
Author: PinX Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 122.2 g Creation Date: 5/24/2022 6:40 AM Notes:
Tha CommUNITY	American Lager	2.75 Gallons	1.048	1.012	4.83	24.8	4.22 °L	713	1
Author: plohm12 Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/6/2022 9:37 PM Notes:
RB Oktober Festbier 2022 NHC	Festbier	5.5 Gallons	1.057	1.01	6.22	20.67	5.1 °L	713	0
Author: RustyBarrelHomebrewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 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: 4/10/2022 11:56 AM Notes: ======================== 6/26/22 plunder contest judges scored it 28 and said it was too sweet, which i can kind of get. we shall see what NHC said. need to check FG from notebook. it is delicious but also could probably be crisper and more conduscive to festival drinking, would also like it to be a little more yellow. consider scaling the malt bill down just a little. ======================== 4/10/22 scaling down to 5.5 gallons, rounding off grain amounts. gonna run it with regular tap water as i did before! adjusted hops slightly for even amounts and to fall within middle of the ibu range ======================== 1/18/2022 setting up for winter/spring 2022 hopefully submission to NHC. adjusting for equipment and volumes for G40. adjusting abv a little lower per guidelines. removing 2row. consider dropping to 1.0 qt/lb to fit in G40. will need to sparge with 8 gallons... NEED TO do water profile for this. ======================== ~2021 rebrewed this for 2021. did not enter any contests or even bottle/can any. was on draft in the garage for several delicious months. did not take any notes for the 2021 batch so i assume i pretty much brewed it the same. ======================== 11/15/2020 won gold medal malty european lagers category in 2020 JRHB Dominion Cup. ======================== 8/27/20 brewed last night. mostly went well. started with 12.5 gallons wort as planned but it easily boiled down to about 10-10.5 gallons. could collect more wort next time or boil softer. first gravity reading was 1.070 and i was at about 8 or 8.5 gallons after trub filtered out. topped up with tap water. chilled overnight in ferm chamber and pitched in the morning. ======================== 8/26/20 brew day. tried to mess with water calculations a little. not really sure what to use for festbier/oktoberfest. playing with balanced profile. ran into the HCO chalk issue again, not sure how to fix. looks like i could make it work with "light colored and malty" profile. going to need 16 or more gallons mash/sparge water, might just run it with tap. ======================== 8/21/2020 i think i am going to go for it with this thing. today adding some acidulated malt based on henrico guess profile to hit pH, hopefully i will remember to take a reading. todo : * what to do about head retention? ** adding .75lb carafoam for foam and head retention *** https://beerandbrewing.com/d-lite-festbier-recipe/ * how much yeast? ** according to yeast calculator (depending on the mfg date) i need 4 packs plus a 4L 1.050 starter, pound and half of DME decanting, etc.. yikes! yeast alone would be like $35. ** alternatively, i have a lot of 34/70 from two batches that i could use... ** brulosophy compared german bock lager yeast with 34/70 and eventually could barely tell difference : *** http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/ ** im learning that 34/70 is equiv to WY2124 and WLP830 some say the white labs come out different. ** i think i might just keg the two lagers i have in chamber and rack the 10gal batch on top of the cakes...? or maybe half cakes? after some reading, seems about right. some say only 1/4 cake. at end of fermentation slurry contains about 6x cells. that is 600 billion per 5 gal batch. i need 717 billion for 10 gallons, so 358 billion per 5 gal bucket, divided by 600 = 0.58 so i need 58% of each of the yeast cakes. ======================== 2/4/2020 todo : * consider some crystal malt - no head retention...possibly some light munich festbier flavors developed nicely however the beer was way too malty sweet probably because it was up over 7%abv. modifiying recipe down to 5.5% abv. breakdown on previous recipe formulation : * i kind of customized a lot. the original aha recipe is only remotely close. but it was designed for 5.8%. i probably just aimed higher than i should have and came out even higher than planned. * hop adjustments - reduced the hop contribution a little bit to land in the middle of the IBU range but also adjustments to bump up the BU/GU ratio (0.38 previously, currently its at 0.48) * i got to 1.010 with 85% attenuation. for the updated recipe this attenuation results in 1.007. id considered doing some crystal malt, but lets just do a 30 minute mash and see what that does. ======================== 1/22/2020 just went into cold crash after 9 days at diacetyl based off of beer & brewing article. other places im seeing say only 2 days is needed. would prob benefit for more time in cold crash (if time is of essence). not sure if it hurts to have it at rest temp for longer tho. ======================== 12/19/2019 i think i am going to retry this to have ready feb 1. took a pound off the grain bill to lower the abv to more standard level. for fermentation and diacetyl rest strategy : we are going out of town in a couple days so if i get this brew done before i leave, i will probably just let it go for 6 or 8 days at 50 then slowly raise it up to 55 when i get back. keep it there for another 3 days then cold crash until feb. alternatively beer and brewing suggests something like this : * 50deg for first 48 hours * raise one degree each day for 10 days * on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70) * 9 days later start the cold crash i was considering cold crashing for only a couple days then moving to keg. ive read other places tho that it can benefit from sitting on that yeast cake all that time. on the other hand it would be nice to get it into a closed safe clean keg....???idk ======================== update 10/20/19 this beer is way off. i thought it was too malty sweet but i think it is actually diacetyl (or possibly DMS but diacetyl would make more sense) - i pitched the wort on top of oktoberfest yeast cake that had been sitting (in a covered bucket in cold ferm chamber, but...) for several days, maybe even a week. also i went away in the middle of fermentation and wasnt able to ease it up to diacetyl rest temperature properly accordinig to the schedule written out below. need to retry this with 1) proper fermentation schedule 2) fresh or uncontaminated yeast 3) try the original recipe? i think with no malt changes on my system it will still come out at 6% ======================== update 10/7/19 ugh looks like this will accidentally come out at 8%. fermented down farther than the average for this yeast. (avg 75% shouldve been 1.018 but its 1.011 at 85%) (i did pitch right onto the cake from oktoberfest so shouldve been a lot of cells). i brewed this first on a double brew day so the mash was sitting for the full 60 if not longer. i was actually away at gabf so didnt do the exact procedure below, but rather rest the chamber for on the morning of day 4 before i left town. on the morning of day 7 i measure 1.011 and turned the chamber back down to 35. consider diluting before kegging? ======================= basically took the recipe word for word. 90 minute boil because of the pilsner malt, will utilize that time for more IBUs with less hops via FWH. https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/ for diacetyl rest, copied from virginia lager recipe : going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp (<40) for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks. sources : * https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/ * https://beerandbrewing.com/make-your-best-oktoberfest/
Red Lager	Vienna Lager	12 Litres	11.237	2.619	4.59	22.78	9.42 °L	713	0
Author: PAB7 Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 9.7 Efficiency: 80 Mash Thickness: 2.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 59.6 g Creation Date: 4/8/2022 3:23 PM Notes:
German Pils (6 Gallon)	German Pils	6 Gallons	1.051	1.01	5.37	34.04	4.06 °L	713	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 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: 1/15/2022 2:04 PM Notes:
Ella's Breakfast Stout	Oatmeal Stout	5.5 Gallons	1.058	1.013	5.83	37.71	34.66 °L	713	0
Author: Backcrack Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 1.25 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: 4/6/2017 7:58 PM Notes:
Mischief Wheat - Lemon Drop	American Wheat Beer	16 Gallons	1.055	1.012	5.63	18.28	5.39 °L	713	0
Author: testingapril Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 4:39 PM Notes:
Caster	Belgian Tripel	2.5 Gallons	1.084	1.016	8.93	21.61	5.03 °L	713	0
Author: LordTomTom Boil Size: 3.66 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2015 10:12 AM Notes: Modified from this recipe: https://www.reddit.com/r/Homebrewing/comments/3bxuoy/attempting_a_tripel_any_advice/csqkmkq
NZ Saison	Belgian Specialty Ale	5.5 Gallons	1.064	1.008	7.36	24.84	4.13 °L	713	0
Author: Jon B Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 5/13/2016 12:37 AM Notes: 2 Vials of Brett C in starter
Flanders Red	Flanders Red Ale	19 Litres	1.066	1.016	6.47	15.05	12.76 °L	713	0
Author: Rnev13 Boil Size: 34 Litres Boil Time: 120 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/16/2016 12:45 PM Notes:
Bell's Best Clone	American Light Lager	5.5 Gallons	1.054	1.012	5.52	61.76	19.75 °L	713	0
Author: joned007 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Force Priming Amount: N/A Creation Date: 2/19/2016 1:21 PM Notes: brewed this as version 2 for Kadi's wedding. Very pleased with this brew. May add brown sugar next time.
Marzen	Märzen	5.5 Gallons	1.061	1.017	5.83	21.52	10.78 °L	713	0
Author: markbumpus Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2016 2:57 PM Notes:
My IPA III	American IPA	11 Gallons	1.059	1.012	6.16	58.48	6.62 °L	713	0
Author: Standpoint Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 71 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2015 5:19 PM Notes:
Fresh Cascade RyePa	American IPA	5.5 Gallons	1.057	1.012	5.94	46.11	16.89 °L	713	0
Author: zbones920 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2015 4:32 PM Notes:
Novemberfest	Common Cider	10 Gallons	1.065	1.015	6.53	25.11	9.12 °L	713	0
Author: Jimmy Palermo Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.25 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: 8/16/2015 4:42 PM Notes:
Hop Pressed	Imperial IPA	5 Gallons	1.069	1.012	7.58	136.33	7.78 °L	713	1
Author: sevenzig Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: 110g Creation Date: 5/15/2015 4:45 PM Notes:
NW IPA 1	American IPA	7.9 Gallons	1.06	1.014	6.21	85.15	10.27 °L	713	0
Author: darcyo79 Boil Size: 8.5 Gallons Boil Time: 80 Boil Gravity: 1.056 Efficiency: 71 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2015 6:25 AM Notes:
« First ‹ Previous 3169 3170 3171 3172 3173 3174 3175 3176 3177 Next › Last »							Page 3173 of 15,625 20 Recipes of 312,489