Homebrew Beer Recipes | Page 327 | Browse 320,000+ at Brewer's Friend

Author:

Vincent M

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 9:50 AM

Notes: OG avant ébullition 1.060
OG après ébullition 1.071

PH 5.55 sans acide
Fg après une semaine de fermentation 1.020

Réensemencement avec US 05
FG à l'embouteillage 1.023 ???

Author:

recreation brewery

Boil Size: 33 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2013 10:30 PM

Notes: pitched at 59* on 07-06-13, fermented at 62*.

DME only added to increase S.G. after coming in low, like it seems like I always do with Hef recipes.

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:

Trekker23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 1/17/2014 11:24 PM

Notes: Need to get better attenuation; something around 78%, in order to get the FG down to something around 1.015 and the abv right.

Author:

Crookedeyeboy

Boil Size: 42 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 11:09 AM

Notes: Simcoe substituted for Mosaic
Columbus substituted for Chinook

Leave primary fermentation for 14 days then start dry hopping with first charge of hops, 7 days later add next charge of hops.

Taken from:
http://www.homebrewtalk.com/showthread.php?t=390082

Author:

Susquehanna Lagerhaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2018 4:59 PM

Notes: Note our brewhouse Efficiency, Scale to fit!

Ferment:
14-Days @ 50F
7-Days @ 68F

Lager:
7-14 Days @ 45F

Cold crash:
2 Days @ 38F

Keg:
36Hr @ 38F/30PSI

Bottle:
Target 2.4 volumes CO2

03/05/2019
2019 Lancaster Iron Brewer VII
~2nd Place Lager Category
~BJCP Category 3C combined average score of 39.5
~Was recommended to increase malt character and mash lower for higher attenuation and add 5-10 IBU's of bittering hops

https://reggiebeer.com/ReggieWeb.php?Web=1000418

03/13/2019

Changed Malt Bill-
Removed Black Patent
Added Melanoidin, Chocolate Rye, De-bittered Black

Changed Hop Schedule-
Decreased 60min Perle
Added 60/30min Saaz

05/26/19

Changed Yeast to WLP802 CZECH BUDEJOVICE

01/14/2020

Changed hop schedule added Styrian Holdings

03/08/2020

2020 Lancaster Iron Brewer
3b Czech Amber Lager, BJCP official score 42/50
-1st Place Lagers
-1st Place Best of Show
-2020 Brewer's Choice Award

~Feedback: less roasty malt & a touch more ibu's

https://reggiebeer.com/ReggieWeb.php?Web=1000526

Author:

dulrich3d

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 68

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: 5/18/2018 8:03 PM

Notes:

Author:

Rimgrot84

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:41 PM

Notes:

Author:

Glamont

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: N/A

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: 1/17/2016 3:30 PM

Notes:

Author:

JB2332

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 79

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: Force Carb

Priming Amount: 22 psi

Creation Date: 5/3/2016 12:07 PM

Notes: Sparge until gravity drops to 2 Plato, top up kettle with remaining sparge water.

Oranges scrubbed and zested.
Ginger scrubbed peeled and grated.

1.5 L starter with 3724 and 3711.

Author:

stusiegel

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.118

Efficiency: 85

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: 9/21/2016 5:51 PM

Notes:

Author:

Jcal247

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 7:30 PM

Notes: Prior to pitching- wort was sweet (duh!), and the mouthfeel suitable. The smell was very tropical due to the low bittering hop schedule; Azaaca and Pekko hops reminded me of everything from mango, cucumber and mint. Used a 1 liter starter w/o stir plate (2 days prior to pitching). extremely bright yellow color, reminiscent of a banana peel. OG= 1.050. Fermentation is occurring at ambient room temperature, which during this time of year is between 74-76. A little on the high side for this yeast, but we'll see what happens.

Day 3 - high-krausen has subsided, but the yeast has produced enough CO2 that the sample I pulled was slightly carbonated. Gravity reading = 1.012 (4.99% ABV). At this point, I believe primary fermentation is suitably completed. Tasting notes- excellent mouthfeel; mild, creamy body. Taste like a tropical hefeweizen- subdue notes of banana and clove, but the taste from the boil addition of orange peel and grapefruit peel are present on the back end. I am resisting the temptation of pulling the beer out of primary and putting into secondary. I will leave the beer on the wort until day 7. Will pull a new gravity reading at day 5. Deciding on whether or not to use fining agents to make the beer clearer, like a kristalweizen, or to keep the traditional wheat haze present. Very pleased with the choice of yeast.

Day 5 - gravity has fallen to 1.006 (5.78% ABV). Evidently, I was clearly wrong about fermentation being done on day 3. Will monitor for atleast another 2 days to see if the gravity stabilizes. If it is stable on day 7, I will make to secondary on day 10 or 11. I don't want to rush this beer, but I am eager to pour a glass of it. The honey addition at flameout is now present. Still has the notes of orange peel and grapefruit peel, put I have to pull deep to tate any of the banana or clove characteristic. It is a bit sweeter on the pallet than I am used to tasting, but I have never brewed a beer with such a low IBU. The mouthfeel is still creamy and pleasant.

Author:

Matcpd

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2019 1:07 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:

Zak Stamps

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.119

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 78 ° F

Priming Method: Maple Syrup

Priming Amount: .30

Creation Date: 6/30/2015 5:29 AM

Notes: Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon.

When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed)

pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals.
Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup.

Author:

Pat Finn

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 3/20/2017 10:00 PM

Notes: Cucumber flavour and aroma dominate. Would use maybe 75g next time for a hint of cucumber.

Author:

mechamaniaboy

Boil Size: 28.7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2018 9:33 AM

Notes: This is a Slyko combination of the Radical Brewing book by Randy Mosher, Eschantz' Requiem Raspberry - BierMuncher's Centennial Blond, and EdWort's Bee Cave Brewery Haus Pale Ale all of which I read on the INTERNET @ HomeBrewTalk.com . These are all great recipes & well received for their ease of use. I've adjusted the yeast, starter & the fermentation time to MY liking. I can't even take credit for the FANTASTIC change in yeast. I went into my favorite LHBS and they didn't have the Nottingham. We simply subsituted Wyeast in it's place. The suggested aging came about since following BM's recipe it originally tasted like soap, so being the lazy SOB I am, I just left it. 3 weeks later, it proved to be an amazing goof! (http://www.homebrewtalk.com/f75/requiem-raspberry-56285/)

I’ve been tweaking the recipe for a few months now and this is it. BierMuncher's original recipe for Centennial Blond calls for a much shorter fermentation cycle, this recipe requires a much longer time. When I drank this early, it tasted terrible. Let it age. This is the recipe that will be a permanent fixture at my house. I’ve brewed it numerous times, served the first brew to friends, families, and “curious on-lookers” It's light, crisp, dry, with a background of raspberry. Very tasty! I love a light fruit beer.

Definitely don't use raspberry juice, concentrate, or extract. Go to your grocery store in the frozen fruit area and pick up 40 oz of raspberries and just thaw and throw in the fermenter. Do not buy the kind with any added sugar. Read the ingredients label to see if there is any crap in there that you dont want. It's a little expensive but it's great. I never sanitze them. I just thaw and toss them in. THey'll float for a while and might drop out of suspension. They'll mostly turn white after the yeasties have had their way with them.You could go to a farmers market and grab fresh ones. Whatever you do I would only add whole fruit to this beer. The juice or extract thing is no good for this one. I have used both red raspberries and black raspberries. Both work great. It's hard to tell the difference to tell you the truth.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened. Don't use any flavor extract, that gives too much an overpowering & forced taste.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. Very drinkable fruit beer with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill which is EdWort's recipe, but was just a bit on the tart side for this lighter grain bill.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Hops will boil over, so if you are anywhere near boiling over, it is imperative to lower the heat significantly then add hops, then resume boiling slowly. And brew outside.

The raspberrys are loaded with natural sugar. Yeast loves sugar. Don't be suprised if you have to add a blow off tube to the secondary, a 5 gallon bottle bomb is what we're trying to avoid. Do not buy raspberrys with any added sugar.

Just make sure there is no added sugar in the raspberries. otherwise, you will end up with a stronger/dryer beer. unless you like the dry/strong beer.... ha ha

Look at BM's post regarding using gelatin finings when kegging your beer. I started using it and my beer is always super clear. Beersmith recommends adding Gelatin Finnings to the Secondary Fermenter. This beer is full of seeds & pulp, strain it, filter it, use gelatin. You'll be glad you did. The seeds with clog up your keg if you don't.

I cut the dip tube on one of my kegs and wish I hadn't. If you don't cut it, you will just have to pour a couple of pints when you first tap it to get the gunk out, and then it will run crystal clear. If you secondary with Gelatin, it will be crystal clear when you rack to the keg. I don't like crunchies in my beer.

Brewing fruit beer is not for everyone, but a properly balanced fruit beer can be light and refreshing on a hot summer day. Beers that include fruit vary widely in taste, style and strength. Lighter-bodied beer so work better with most fruits. Darker & bitter beers fight with the fruit. Whatever the style, a properly balanced fruit beer should not betray the underlying taste – fruit beer is a beer with a touch of fruit flavor and not a wine cooler! Let's not overpower everything & just taste the fruit. Adding a flavor extract has an overpowering taste and is not recommended in my experience. Fruit extractsw are amid at the "beginner" segment of the brewing market. This beer's raspberry taste is very subtle & very refreshing. My 1st 5 gallon keg lasted less than 1 week, it's that good. The quality of homebrewed fruit beers can be high because the cost and time factors are not a big issue.

Raspberries are the easiest fruite from which to make beer. Their intese, single-minded character haqngs in there forever and cuts through almost any other flavor present. Red raspberries seem to have a better flavor in beer than black berries.

When brewing with STRAWBERRIES, unless you can get out in the fields and pick them yourself, frozen stawberries are you best bet. BLUEBERRIES seem to fade to nothingness.

Fruit beers are generally formulated to be light tasting, light bodied, and also lightly hopped. The reason for this is simple – most fruits lose a lot of their flavor during fermentation, and a strong malt or hops flavor will tent to overpower the subtle fruit flavors, making the fruit undetectable in the finished beer. A lightly hopped wheat beer as the base beer is often a good choice.

Most authors recommend that you freeze whole fruit once and thaw it before adding it to the beer. Freezing fruit breaks open the cell walls, allowing more flavor and aroma to permeate the beer. I use a rolling pin on the frozen package to further break down the berries. Thaw it before adding it to the secondary however, to avoid shocking the yeast with a sudden change of temperature. Again, do not buy any raspberrys with added sugar. the best way to incorporate fruit into your beer is to add it to the secondary fermenter. Avoid glass carboys, if you must than leave a large headspace and use a blow off tube to avoid blowing up the whole jug.

Add the entire berry package to the secondary fermenter. Before you thaw it, simply crush the entire bag with a rolling pin. I get the 12.0 oz. frozen raspberries @ Walmart for $3.99. Just simply open the crushed, thawed package & put the entire contents in the secondary. Freezing the berry breaks it down. Since whole fruit in particular contains a lot of microbes and bacteria, adding fruit too early in the fermentation process can lead to infection. By the time your beer is in the secondary fermenter, it has a higher alcoholic content, is more acidic and also nutrient depleted but yeast rich, all of which serve as a guard against potential infection.

Definitely don't use raspberry juice. Go to your grocery store in the frozen fruit area and pick up 40 oz of raspberries and just thaw and throw in the fermenter. Read the ingredients label to see if there is any crap in there that you dont want. It's a little expensive but it's great. I never sanitze them. I just thaw and toss them in. They'll float for a while and might drop out of suspension. They'll mostly turn white after the yeasties have had their way with them.Whatever you do I would only add whole fruit to this beer. The juice or extract thing is no good for this one. I have used both red raspberries and black raspberries. Both work great. It's hard to tell the difference to tell you the truth

Raspberry is one of the best fruits to use with beer. The flavor and aroma hold up well to fermentation, and come through well in the finished beer. The flavor is strong even at a rate of 0.5-1 lb per gallon, making raspberry a favorite of commercial beer brewers. 40 oz. or 2 1/2 lbs of rasperries is max, anymore & the flavor is much too stong. It will overpower the beer. I buy a 12 oz. frozen rasberries package @ Walmart. Add the entire berry to the Secondary.

There will be alot of raspberry gunk floating around in the secondary. Don't worry, this is normal. I've tried to add a hop filter to the racking cane when transfering it to the keg, but it didn't keep up the siphon & I found it was overkill. I've since learned to use a metal twist off you get in the grocery store for your fruits & veggies. Combine it with a muslin bag, and you're good.

Since the first pint, it has gotten clearer (I keg) and the raspberry flavor has mellowed out and is less sour. So if you like it sour, drink it up, if you want less sourness, age it. A beer with instructions on how to drink it??? Pour into glass till a 1/4 is left in bottle, then swirl and pur rest into glass. At that point I did have a glass so i just tipped and swirled, then AHHHH, that was a good beer. So i tried it with mine and wallah, it tasted great too. gotta mix up the yeasties, I guess. I do agree with incorporating some of the yeasties back into your glass.....seems to mellow it out even further.

Thanks HBT & Radical Brewing for all the tips! ;-)

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

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: 9/26/2018 4:48 AM

Notes:

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:

Dead Rabbit Brewing Co

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 1:11 AM

Notes: Taking grain bill as close to possible from Thornbridge Sequoia American Red Ale and hopping it to my tastes.