Homebrew Beer Recipes | Page 332 | Browse 320,000+ at Brewer's Friend

Author:

michaelb.yvr

Boil Size: 54.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 100g

Creation Date: 2/22/2018 10:55 PM

Notes:

Author:

JohnnyAH

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 10:20 PM

Notes: 3 packets of M20 (rehydrated).

After 4 days raise temp for diacetyl rest. Allow another 4 days. Check gravity and keg.

Serve two weeks later.
3/11/2016
Boil start 4.55
Hop 2 at:5.50
Boil end: 5.55
pre boil grav 1.062

Tested day 3 of fermentation 6/11/2016 and gravity at 1.026

FV1 1.022
FV2 1.34

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:

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:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

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: 4/9/2016 2:28 PM

Notes: Add 2 oz Hershey cocoa powder at flame out.

Author:

RTL

Boil Size: 21.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Dex

Priming Amount: 1oz/Gal

Creation Date: 2/2/2015 1:22 AM

Notes: BU:GU 1.24

2 Packets no starter is 0.69 pitch rate at 8B/g estimation.

Author:

Boil Size: 2 Gallons

Boil Time: 120

Boil Gravity: 1.019

Efficiency: 65

Mash Thickness: 1

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: 1/22/2015 5:51 PM

Notes: 500l Roasted barley
White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05
Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer.

Author:

robertaalexander

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 10/30/2012 3:11 PM

Notes:

Author:

Ethan-weizen

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

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: 12/8/2015 7:40 PM

Notes:

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 8:45 PM

Notes: Angelo and Kellys First Beer @ Brewlab

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.3

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: 12/14/2016 4:14 PM

Notes:

Author:

Finkle Brook Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 77.4

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 12:51 AM

Notes: Steep three juniper branch ends (6inches, no berries) at no higher than 176*F over night. Use this water in the mash.

Use beech smoked malt.

I picked this recipe up while traveling around Norway. My host and fellow homebrewer, said that this is probably the most authentic Norwegian style ale that is still produced. Inspiration for this recipe came from Voss Brewery, Norway.

Author:

JB2332

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 5:35 PM

Notes:

Author:

shabadoo75

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 2:10 AM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 2:40 AM

Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.

25l to mash
4l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 C˚"14 days"
0 C˚ "5days"

After that Kegg it! CO2 level 2.5 vols.

Author:

JimmySpeakaz

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: N/A

Efficiency: 30

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: 9/20/2012 1:56 PM

Notes: Add 2 tsp of Gypsum to water, based off starting with DC water.

The recipe released from the White House has an error, they mention 1.5 oz of Fuggle in the list of ingredients, but then only 0.5 oz in the instructions. I went with 1.5 oz here.

The instructions are also a little weird in terms of the boil times. They say 'add the honey and boil for 5 more minutes'. So, actually it is a 50 minute boil, not a 45 minute boil.

Other than that, it is a straight forward extract batch.

To get it to qualify as an Amber Ale, had to set the IBU equation to Rager, and the SRM equation to Daniels. I'm open to suggestions on the style (haven't tasted it).

Author:

Tim Fuller

Boil Size: 28.6 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 9:26 PM

Notes:

Author:

Sensing Brewing

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 6:42 AM

Notes: aim of 1497 billion cells

Ferment @ 26-29c

Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.

Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.

Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.

Ferment hot 26-29c

Wait and now we got 1400 billion cells <3

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:

Rcmac

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 2

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: 11/4/2015 2:55 AM

Notes: