Homebrew Beer Recipes | Page 330 | Browse 320,000+ at Brewer's Friend

Author:

jbry

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 3/28/2015 10:46 PM

Notes:

Author:

Logan932

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 6:55 AM

Notes: Really delicious Rosemary IPA, perfect with a roast lamb.

I normally dont bother with secondary, usually just throw in my dry hop addition about 3-4days into primary fermentation and let it do its thing for another 5 days.

make sure you thoroughly wash all of your rosemary, and even sanitize the dry hop addition for safety.

could also consider throwing in some lemon rind during fermentation or possibly even do it at flameout.

Author:

Butter14

Boil Size: 6.29 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 63

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/28/2015 5:19 AM

Notes: This is basically Bud Light /Miller Lite/ Coors Lite etc. All of your redneck friends will love this stuff. If you can't find the yeast just use an American Lager strain.
Lager in the Keg for a week w/ Gelatin before priming to drop the yeast haze
(Revision 2)

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/17/2015 6:54 PM

Notes: Use 2 grapefruits for there peel. I also used a bit more l60 for color. .5lb

Author:

Soton

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 9:11 PM

Notes:

Author:

Bruno Russo

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.45 bar

Creation Date: 10/16/2016 1:48 PM

Notes:

Author:

Jgizzy31

Boil Size: 18 Gallons

Boil Time: 120

Boil Gravity: 7.1

Efficiency: 75

Mash Thickness: 4.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Force Card

Priming Amount: N/A

Creation Date: 11/1/2017 7:15 PM

Notes: Target Final Boil Volume: 15 gallons

Evaporation Rate: 1.5 gallons per hour

Boil Time: 120 minutes

Runoff Volume Needed: 18.625 gallons 15 gallons (final boil
volume) ÷ 0.96 (cooling) + 3 gallons (boil evaporation)

Grain Amount: 18.33 pounds

Grain Absorbtion: 2.29 gallons

Total Water Needed: 21.75 gallons 18.625 gallons (runoff) + 2.29 gallons (grain absorbtion) + 1 gallons (equip. loss)

Mash Water Needed: 21.75 gallons based on 4.75 quarts per pound of grain

Sparge Water Needed: 0 gallons 21.75 gallons (total water) – 0
gallons (mash water)

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2017 6:25 PM

Notes:

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.2

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: 11/15/2015 7:25 PM

Notes:

Author:

Rocketman2015

Boil Size: 3.5 Gallons

Boil Time: 35

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 12:54 AM

Notes: Target Samuel Adams specs:
HOP VARIETIES: Hallertau Mittelfrueh and Tettnang Tettnanger Noble hops
MALT VARIETIES: Samuel Adams two-row pale malt blend and Caramel 60
YEAST STRAIN: Samuel Adams lager
COLOR: A deep amber to golden, 11 SRM
ALC. BY VOL/WT: 4.9% ABV - 3.8% ABW
IBUs 30
CAL PER SERVING 175

Author:

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.57 Oz

Creation Date: 5/16/2013 1:29 PM

Notes:

Author:

GoodDuck

Boil Size: 28 Litres

Boil Time: 240

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 2.4

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: 2/14/2017 8:51 AM

Notes: On brew day...

Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.

Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.

Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L

Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).

Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.

age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)

age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling

When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees

Once carbonated condition at cellar temperature for several months

Author:

Kevin Zix

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 1:00 AM

Notes:

Author:

Dorimo

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 6:07 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 10:58 PM

Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner

Author:

Ozarks Mountain Brewery

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2013 6:39 PM

Notes:

Author:

BombasticBeers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 11/10/2012 5:52 PM

Notes: Clone of Heavy Seas Loose Cannon.

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:

RockHopper

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 55

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 200 g

Creation Date: 3/19/2019 9:21 PM

Notes: Substitute:
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step
Mash the grains for 5 minutes at 113 °F (45 °C); 35 minutes at 144 °F (62 °C); 20 minutes at 154 °F (68 °C). Mash-off at 165 °F (74 °C), collecting about 7 gallons (27 L) of wort. Boil 90 minutes, adding hops at beginning of boil and spices for final 10 minutes. Cool, aerate, and pitch yeast at 70 °F (21 °C); let temperature rise but not above 79 °F (26 ° C). Carbonate to 2.7 volumes of CO2.

Author:

AJBurns

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2022 3:25 PM

Notes: Brew Date: 07/12/22

Pitch Date: 07/12/22

Pitch Temp: 24.5c

Temp setting: 20.5c

Actual OG: 1.032

Ferment schedule: Start ferment at 21c for 48 hours. Raise 1c per day to 28c

08/12/22: Temp raised to 21c

10/12/22: Temp raised to 22c

11/12/22: Temp raised to 23c

12/12/22: Temp raised to 24c

13/12/22: Temp raised to 25c

14/12/22: Temp raised to 26c

15/12/22: Temp raised to 27c

16/12/22: Temp raised to 28c, SG - 1.004

18/12/22: SG - 1.003

20/12/22: Temp dropped to 14c, dry hop added.

22/12/22: Cold crash 1c

26/12/22: Packaged - Kegged 19 liters

FG: 1.003 ABV: 3.8%

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Ca~100-110 ppm
SO4-150 ppm
Cl- 80 ppm

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http://www.horscategoriebrewing.com/2015/10/grisette-recipe.html

http://www.milkthefunk.com/wiki/Grisette

http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html

https://bisonbrew.com/how-to-brew-grisette/