Homebrew Beer Recipes | Page 326 | Browse 325,000+ at Brewer's Friend

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Batch

Priming Amount: 4 oz

Creation Date: 2/18/2015 4:02 AM

Notes:

Author:

rlbthree

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.113

Efficiency: 35

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: 7/26/2014 3:07 PM

Notes: 1.87 lbs of LME was a MrBeer Mexican Cerveza HME refill

Steeped the grains at 165 for 30 minutes.

30 min boil with the DME

coarse chopped the peppers and blanched in a hop sack for 20 seconds the cooled in an ice bath

Added the MrBeer refill, lime zest and jalapeno at flame out.

Author:

stargazerbrewco

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2013 4:59 AM

Notes:

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 12/29/2014 1:56 AM

Notes: Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking.
Bottled on 1/12/15 FG 1.010 = 3.93% ABV

5-gal Big Mouth Carboy Volume
Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling
4.3 gal filled (13) 22oz and (18) 12 oz bottles

Author:

Mapariz

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 2:43 AM

Notes:

Author:

Petrovitch

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2015 8:17 PM

Notes:

Author:

GFHomebrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 8:31 AM

Notes: The Brown malt in this recipe is home roasted brown malt so the lovibond is really Unknown.

The crystal 120 is home roasted lovibond unknown.

Planning on decocting this grist after 20min sac rest and boiling till mash out is Finnished to add melanoidin and body to beer.

Author:

HomebrewJoe

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Forced CO_2

Priming Amount: N/A

Creation Date: 8/14/2015 3:33 PM

Notes: Prepare starter 3 days in advance if your using a starter.

This brew is for those that want to make a Oktoberfest style homebrew but do not have the capacity to lager or use a fermentation temperature control chamber. We are using American Ale yeast in the place of the traditional lager yeast.

You can also use Safale US-05 in place of WLP001.

This is the 10 gal version.

8/24/15 - Ive made two batches of this brew.
First batch OG: 1.061 FG: 1.018. tastes great, cant wait to ferment it.

Second batch OG: 1.060 FG: TBD.

I will add photos of the final product when ready. The taste (no carbonation) reminds me of Spaten Oktoberfest. I believe I hit the nail on the head. I wont fully know until I carb it and let it age alittle.

Author:

Murphy2012

Boil Size: 7.66 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 1:27 PM

Notes:

Author:

nickpat9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 2/6/2019 8:09 PM

Notes: Add the dry hops at the end of primary fermentation. After the gravity holds steady for 24 hours, cool 2°F (1°C) per hour until the temperature reaches 32°F (0°C). Rack from primary into a secondary vessel, then add the dried hibiscus flowers in a mesh bag and steep for 24 hours. Then rack again or remove the hibiscus. It’s important not to have too much contact time with the hibiscus or you will extract tannins.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2017 7:17 PM

Notes: Mash like normal
Do a quick boil for 15 minutes mainly to sanitize immersion chiller
Hops are optional
Cool down to 120 and transfer to fermenter - add lactic acid to pre acidify wort to a pH under 5.0
Pitch Omega Lacto and hold temp at 100 until desired pH is reached 3.2 - 3.5
Drop wort to 68 and pitch Belle Saison and ferment out
Transfer to keg and blend Old Orchard Cranberry frozen concentrate

Author:

Williamchjacobs

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 87

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 73.2 g

Creation Date: 10/31/2022 8:30 PM

Notes: Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 64°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Boil for 90 min. Add hops according to schedule. Longer Boil due to DMS.

A lager fermentation consists of these 3 phases:

primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.

Author:

SM

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 12.2

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 1:30 PM

Notes: First dry hop portion of Galaxy at the end of active fermentation (around 5 plato).

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2015 10:32 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2017 1:30 AM

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:

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:

Stoogie

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: Table Sugar

Priming Amount: 0.75 oz/gal

Creation Date: 6/5/2014 8:28 AM

Notes: Fermentation 3 Weeks 65 F
Bottling at least 6 Weeks conditioning

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 2 oz

Creation Date: 7/6/2020 10:04 PM

Notes: Note to all - this is an attempt at a CASKED type ale. It might work as bottled beer, it might not. It is EXPERIMENTAL.

This is an English Strong Bitter (old style cask ale taste profile) a Golden Strong Bitter with a Cask Malt flavor. Originally made by Sam Smith Brewery, one of my favorite UK Breweries.

Mash in with all grains at 140 initially, raising the temperature while stirring to 151 to hold for 90 minutes. Batch sparge with an additional 12 quarts of water to collect 6 gallons of sweet wort.

Bring the wort to a boil and add the hops. (Yes, this is in the recipe, but I initially tried the calculator at 30 minutes and I had a more sedate 43 IBUs. Thought about splitting it at 45 minutes...but it does have raw brown sugar introduced 7 days before bottling or kegging - this should provide a kind of "casked" taste as the yeast should re-ferment. Yeah - this can be a disaster...wondering if I might make a tiny little batch and see what happens if I secondary it in a minikeg - no gas, pinch of yeast - like you would for a REAL cask. I think I would need a spunding valve to offgas the excess CO2.)

The recipe calls to add the molasses and sugar, dissolved in a little wort, added "during the boil". I wouldn't add it until 15 minutes prior to the end, so it has less of a chance to scorch and burn. At the same time, add the whirlfloc tablet and yeast nutrient.

The modifications so far.
Recipe was for 20 quarts - I needed 5.5 in the fermentor so I can guarantee 5 gallons in the keg. So I raised the fermentables to:

7 lbs of 2 row from 5 lbs
12 ozs of Torrified Barley from 8 oz
10 ozs of light crystal from 6 oz

Used Windsor instead of "Brewer's Yeast" - suited the final gravity

Messed around with the hop schedule - if you put them all in for 90 minutes, you get 60+ IBUs which is way out of character for a strong bitter - 50 IBUs is about tops. So I changed the Fuggles to 2 oz from 2.5 after I made the fuggles go in at 60 minutes and the Goldings at 30. That gets you to 48 IBUs.