Homebrew Beer Recipes | Page 33 | Browse 325,000+ at Brewer's Friend

Author:

CJ White

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

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: -15.24 psi

Creation Date: 12/9/2019 4:39 AM

Notes: This keto friendly all grain brew clocks in at around 100 calories and less than 5g carbs per 12 oz serving. (at least according to calculator at http://www.mrgoodbeer.com/carb-cal.shtml)
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I am currently brewing my first batch, and it's about ready to be kegged. More updates to follow.

It's kegged and first impressions are positive. Will update again once its been carbonated and sampled by some friends and family.

After sharing it around some and drinking it myself for a few months I have to see this is an all around pleasant beer considering the carb constraints. The carbonation seemed laking in the beginning, but after fiddling with the gas tank about its really dialed in and delightful.
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1. Treat 7.5 gallons
2. Add 2-Row and Dextrose to mash tun
3. Strike mash with 1.5 gallons of 155 deg water. Mash 60 minutes, stirring occasionally.
4. Vorlauf.
5. Add 6 gallons 155 deg water to sparge.
6. Bring to Boil, add 1oz of hops after 15 minutes, and another oz in the last 5 min. Boil 60 minutes total.
7. Transfer to fermenter and chill below 72 deg.
8. Aerate and add yeast nutrient, stir.
9. Pitch Yeast and add Amylase Enzyme.
10. Cold Crash the fermentation and keg it. Set the c02 to 12psi to promote carbonation for the next week or so.
11. Turn the psi down to about 5. Enjoy a pint.

Author:

liquid bread brewery

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

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: 2/12/2012 6:35 PM

Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile.. All spices/ingredients added during primary. Instead of water I used 1 gallon apple cider (non pasteurized with ascorbic acid)

Author:

Zellner

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 13.5

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2014 1:49 PM

Notes: Fermentation Temp start at 62 up 68
FG 4 P

Author:

Lil' Wheaty's

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.53

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 9:18 PM

Notes: — ~ 0.2g of potassium metabisulfite was added (8.3gal/32L total) to neutralize chlorine/chloramine

— stir mash partway through and/or add rice hulls to help conversion and prevent a stuck sparge

— pitch verdant IPA yeast dry (as per lallemand's instructions)

— mosaic/citra 1.3:1 (by AA%), cryo 45% / T90 55% (by weight)

Fermentation Schedule:

Day 0 - pitch at 19.5°C (19°C - 20°C)
Day 2 - raise to 21.5°C (21°C - 22°C)
Day 3 - raise to 22.5°C (22°C - 23°C)
Day 9 - drop to 14.5°C (14°C - 15°C)
Day 10 - add dry hops
Day 12 - drop to 1.5°C (1°C - 2°C)
Day 14 - package/keg
Day 21 - serve!

“The Goose is loose! Loud and entitled - this brew refuses to go unnoticed!”

Author:

brunodav

Boil Size: 7.25 Gallons

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 73

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: 12/26/2012 7:09 PM

Notes: When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing.

Author:

maconmatt

Boil Size: 6.19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:34 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 11:03 PM

Notes: Based on Fall Session Red Ale recipe
Strike temp. - 70 C
Batch volume came to 22.5L
Yeast x2 packs - Rehydrated, pitched at 22 C
OG: 1056 (19 C)
Fermenter set to 17 C
Dry hopped - Monday, 2/5/16 (7 days)
Bottled using drops on Wed 11/5/16 (16 days)
FG: 1010 (18 C) 6.5% ABV

Author:

K-Bonz

Boil Size: 5 Gallons

Boil Time: 20

Boil Gravity: 16.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 12:24 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 16.7

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2019 4:26 AM

Notes:

Author:

phlyingpenguin

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Keg/CO2

Priming Amount: N/A

Creation Date: 4/19/2016 2:35 PM

Notes: Finish fermentation with Wyeast 1007.

Hop alternatives: santiam, saaz

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: Forced

Priming Amount: 12

Creation Date: 9/12/2013 6:02 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: 6g per liter

Creation Date: 5/20/2016 12:51 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 5.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 11:15 AM

Notes: FG 1013/1015

Author:

Brewer Aaron

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 9/1/2013 1:51 AM

Notes: This is a mash-up (haha) of two midwest brews: Oatmeal Stout and Honey Porter. The idea is to make a robust Oatmeal Porter w/ hints of Honey similar to Highlands Oatmeal Porter. The hop modifications are set to resemble the Highlands recipe.

Author:

jasonclick

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 1:35 AM

Notes: Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%

Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.

Author:

pflynnku

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2017 4:08 PM

Notes:

Author:

surfmase

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.95 bar

Creation Date: 2/1/2015 8:51 AM

Notes:

Author:

machrochirus

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2016 9:23 PM

Notes:

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/2/2012 3:14 PM

Notes: The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau.