Homebrew Beer Recipes | Page 334 | Browse 315,000+ at Brewer's Friend

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.133

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: 8/18/2015 2:02 AM

Notes: Heated up 1/2 gallon of cider to 130. Added in all the honey and put in carboy with the rest of the cider. Waited until that reached 80 degrees and pitched in 1 packet rehydrated Lalvin 71-b, 1/4 tsp fermaid k, 1/4 tsp go-ferm. Adding 1/4 tsp each of these at 24 hrs, 48 hrs, 72 hrs after degassing by swirling the carboy and stirring gently with a fork.

Author:

HalfHeartedBrew

Boil Size: 8 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: Cane Syrup

Priming Amount: ??

Creation Date: 9/19/2012 2:37 AM

Notes: Want this to be a strong golden Quad. Amber Color will come from Raisins/Cane Syrup/Whiskey Barrel

Author:

IntrigueBrewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 6:29 PM

Notes: The corn sugar in the recipe is an approximation for the sugar in the apple juice, not an actual ingredient. I used 5 gallons of apple juice and 1/2 gallon of water as a base.

I boiled 1 gallon of apple juice with the spices (about 10 shakes of each out of the shaker), the whole bottle of pumpkin pie spice extract (I think it was a 1oz bottle), and the 4 lbs of light brown sugar.

I peeled and roasted the butternut squash and let it roast at 375 for about an hour, checking in on it frequently until it tasted good and was tender. Then I turned on the broiler for 5 minutes to give it a good roast/ browning for some extra flavor. I accidentally burned some, so I peeled off the black bits. If I were to do it again, I would peel the squash better. It has really thick skin that doesnt peel easily and a potato peeler doesnt quite get all of it. I would give it another go around or use a thick knife.

I put the squash in the fermenter and poured the boiling cider over it. I then added the rest of the apple juice straight from the bottle. I topped it off with about a half gallon of water from the tap and added back in my yeast starter.

I had some really old yeast that took a few days to wake up in my starter. I should have poured off the starter liquid but instead I added it all to the fermenter.

Author:

O'Mendrick

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.5

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: 1/16/2016 6:35 PM

Notes:

Author:

Connor256

Boil Size: 49.7 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2022 8:05 AM

Notes:

Author:

Hammock Street Homebrewery

Boil Size: 7.54 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.69 psi

Creation Date: 11/14/2020 2:55 AM

Notes: 1st choice: Wyeast 2035 American Lager
2nd choice: Wyeast 2007 Pilsen Lager

White Labs substitution: WLP840 American Pilsner Lager

34/70 seems to work well at higher temps.

Adolph Coors' recipe called for a greater addition of aromatic hops to bittering hops. Our subtle blend of Chinook, Hallertau, Herkules and Taurus hops gives Coors Banquet just the perfect hint of bitterness to offset the malty sweetness

Author:

Ryan Fleet

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.4

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: 6/10/2018 2:35 PM

Notes: 1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)

2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).

3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)

4) Leave at 1 deg cel for another 12 days ( = cold crash)

5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done

6) Note - using 2 packets of yeast of Fermentis/SAFALE 23

7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).

8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU.

Author:

SeanKTM300

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 82

Mash Thickness: 3

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: 9/22/2016 1:20 PM

Notes: If you could only drink one beer for the rest of your life, what would it be?

That’d suck. Given my penchant for lager, I’d go with something like Chuckanut’s Helles Lager. It is such a delicious, thirst quenching, and easy drinking beer. If it had to be something I brewed, probably my latest simplified Vienna Lager made with 97% Vienna Malt and 3% Pale Chocolate. Endlessly crushable.

200 g Hallertau Mittelfruh Pellet 2.8 Boil 60 min 17.84
150 g Hallertau Hersbrucker Pellet 3 Boil 10 min 5.2

Yeast SafLager™ W-34/70

Author:

KatyTX_Brewer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 10:46 PM

Notes:

Author:

Backalley Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 12/24/2014 1:51 AM

Notes: Added two cups to secondary

Added 1 quart Octavia blood orange tea added at kegging.

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:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukker

Priming Amount: 6 g/l

Creation Date: 5/18/2017 2:03 PM

Notes: Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager.

Author:

baard@kent.nu

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 6/7/2015 1:45 PM

Notes:

Author:

liquid bread brewery

Boil Size: 5 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: 2/27/2012 5:10 PM

Notes: Honey is Orange Blossom. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.

Add the oak and fruit at the end of primary

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 2:34 PM

Notes:
Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.

Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos

Sacarificação Beta.....................60-65 graus por 70 minutos

Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos

1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.

2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.

3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.

4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.

5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.

... Passos pós-fervura

5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos

6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.

7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).

8) À medida que caía da panela aos galões, iniciava a aeração do mosto.

9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.

Author:

mgiron10

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 7/14/2016 9:25 PM

Notes:

Author:

bigjohn68

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 6:39 PM

Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same.

Author:

IconoclastBrewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 3:53 PM

Notes: Recipe Type: Extract
Yeast: Pacman
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 at 60 degrees
Secondary Fermentation (# of Days & Temp): 14 at 60 degrees

Dead Guy Clone

1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L

Steep grains in a bag at 155 degrees for 30 minutes. Sparge with 1/2 gallon 170 degree water. Allow grains to drip into pot, but don't squeeze. Discard grains. Bring to a boil and add:

4lbs Alexanders Pale LME
4LBS LDME
(I substituted all XLDME)

1 oz perle 60 mins
1/4 oz perle 30 minutes
1/4 oz perle 5 mins
1/4 oz saaz 5 mins.

1 tsp Irish Moss 15 minutes or Whirlfloc

I used pacman yeast. If pacman is not available, try 1056 (American Ale yeast).

o.g. was 1.066
f.g. was 1.018

Author:

Brewer's Friend Blog

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

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: 6/14/2021 7:47 PM

Notes: Begin fermentation at 65F, ramp up over ten days to 80F.

Carbonate highly.

Author:

SuperVillainBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2016 7:48 PM

Notes: