Homebrew Beer Recipes | Page 324 | Browse 315,000+ at Brewer's Friend

Author:

Mike Theodore

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 2:37 PM

Notes: Add the zest of 4 oranges and 0.5 oz of ginger at 15 mins.

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 11:20 PM

Notes:

Author:

IraSurefire

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

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: 10/21/2014 10:31 PM

Notes: First place in Dexter's Pub/Lakefront brewery Madison Craft Beer Week Homebrew contest.
First place in American IPA
and Best overall American Style in the Wisconsin State Fair Homebrew Competition.

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:

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:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 14.7

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2018 9:13 PM

Notes:

Author:

Phat Kat

Boil Size: 6.42 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

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: 7/22/2016 8:38 AM

Notes:

Author:

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2015 6:12 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2015 8:02 PM

Notes: This is my all time favorite beer, have fun with it

whirlpool at 0 until the temp drops to 170 then chill, I used a -30 degree freezer on this one and it slowly chilled after 4 hours to 60F, ferment for 5 to 7 days then add the first dry hop to the fermenter in a bag, wait 5 to 7 days then pull into a keg and dry hop the second for another 3 to 5 days under Co2 then cold crash at 34 for 3 days and pull the beer off into a serving keg to carbonate, wait a week and you will love it!!

the picture below on the left is after using gelatin, otherwise it will not clear at all like the one on the right

just a recap on hop amounts it takes

4 Ounces Amarillo
4.25 Ounces Centennial
5 Ounces CTZ
8 Ounces Simcoe

Author:

Calypse

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 69

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 9:05 PM

Notes: this recipe seems to be wonderful, we used Grainfather and a very high HCO3 water (1123!!)
We are located in Italy, after secondary fermentation switch it tasted very good: fruity with a round taste, we can't imagine how it will come out! Keep you informed

Author:

Craigerrr

Boil Size: 12.3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 78

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: 6/1/2018 1:51 AM

Notes: Coffee’s for Closers
Coffee Stout
10 Gallons target package volume
Ferment @ 66F (19C) withS-04
Ferment @ 84F (29C) with VOSS
Cold Steep 5oz coffee overnight in the fridge, add to fermenter when starting cold crash

Author:

danbrough

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 4:09 AM

Notes: At the bottom is supposedly the original "north star" homebrew recipe from which sculpin IPA was based on.
Watch: https://www.youtube.com/watch?v=I_11Yn7V9UM
for a little video at Ballast point.

If you want to use dry malt extract then login to this recipe at http://www.brewersfriend.com/homebrew/recipe/view/236441/sculpin-clone
and adjust the fermentables. (and get rid the of the dextrose).

Aim for 1.067 OG and 80+ IBUs and 7% ABV.
I've substituted Hallertau NZ (wakatu) for the Hallertau Northern Brewer in the recipe below.

White Labs WLP001 is the yeast to use.
(I'm too cheap to buy it and it's too old by the time it gets to NZ)

In the video you see the amarillo added to the whirlpooling wort after flameout.
I'm going to boil it for a minute but you might want to add it after flameout and let the wort sit (covered) for 15 mins, (give it a stir to "whirlpool" it a bit).
I'll also do the wort in 2 batches as I only have a 15L stock pot.
(1st batch with all the steeped grains)
Will add the dextrose when aerating the wort, not in the boil.

Mash at 150 for 90 minutes. Boil for 75 minutes.

Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop

Extras
Amount Name Type Time
1.00 Unit(s) Whirlfloc Tablets Fining 15 Min.(boil)

Yeastex nutrient is used.

Yeast
White Labs WLP001 California Ale

Author:

Goldfish Brewery

Boil Size: 28 Litres

Boil Time: 50

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 5:03 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 10:46 PM

Notes:

Author:

AtleR

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 2/14/2020 9:39 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2018 12:14 PM

Notes:

Author:

eRicpHtgr

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/2/2017 10:10 AM

Notes:

Author:

Charles St. Brewhouse

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: 0.35

Primary Temp: 75 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 1/14/2017 7:47 PM

Notes: Turbinado Sugar is added during the boil with 15 minutes remaining

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 7:57 PM

Notes:

Author:

Sas

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 2:15 PM

Notes: Age on oak with 16 oz dark rum.

Maybe start with 8 oz at bottling and sample first.