Homebrew Beer Recipes | Page 348 | Browse 320,000+ at Brewer's Friend

Author:

Olive Street Brews and Meads

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/28/2021 2:40 PM

Notes:

Author:

Peter M. Tacconelli

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2011 1:14 AM

Notes: This was the first extract batch that I did a late addition LME and full boil. It turned out great and got thumbs up from the Admin. on Homebrewtalk.com

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 12:45 AM

Notes: .75 Belgian Cara 8
.25 Breiss Caramel 120

Author:

Two Dogs Rampent

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2

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: 5/24/2016 2:39 PM

Notes:

Author:

DerbyshireNick

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 5:05 PM

Notes:

Author:

daBrewtalizer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.0 oz.

Creation Date: 1/10/2019 12:19 AM

Notes: steep grains 30 min.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.8

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: 5/4/2015 8:54 PM

Notes: Dough in 20 qts at 161F

Author:

bisandcan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2018 3:09 PM

Notes:

Author:

Head First

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: kegged

Priming Amount: 9gal

Creation Date: 3/17/2012 4:32 PM

Notes: added 2 gal filtered tap water & split wort to 2 primary's which changed OG to 1.044 split for 2nd use east coast ale yeast from american wheat #44 straight from cake

Author:

ZPalen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

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: 1/20/2016 3:48 PM

Notes:

Author:

Brodie81

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 6:05 PM

Notes: Dark LME = Maillard Malts Dark LME
Maris Otter = Muntons Maris Otter LME

Author:

legropes

Boil Size: 25 Litres

Boil Time: 20

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 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: 3/20/2022 11:54 PM

Notes: Add lime zest and sliced chilli to vodka prior brewing and infuse for 2+ weeks then strain vodka into the keg on keg day.

Author:

yoweli

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 4/25/2015 3:41 PM

Notes:

Author:

markwhite1302

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Bottle

Priming Amount: 1/2 tsp sugar

Creation Date: 3/1/2013 12:18 PM

Notes: Other Ingredients - 14 min. stated because of programme - actually FROZEN (removes wild yeasts) strawberrys to be added 14 days in secondary after 7 in primary.
Final Gravity does not take sugars in strawberrys into account so may be different.

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 1:50 PM

Notes: Double Hochkurz Decoction

Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style.

24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells)

13 brix & 6 gal into fermenter

PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin.

Added dry hops on 1/4/16

2nd Place - 2016 NHC Regional out of 32 entries

3rd Place - 2016 Great Northern Brew Ha Ha
http://www.greatnorthernbrewhaha.brewcomp.com/

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:10 PM

Notes: Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.

Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.

Collected 25l of wort at ca 1.041.

OG : 1.06

Chilled to 20 deg and pitched yeast including starter.

Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th.

Author:

voltron6

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 2:23 AM

Notes:

Author:

headshaker

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

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: 11/12/2014 1:48 AM

Notes: 2Ltd 7.2 oz dm

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2014 11:07 PM

Notes: use distilled water or 50/50, I use a double carbon filter

at 2 minutes whirlpool until the temp reaches 190 then chill thats just to get the cascade to barely hide the some of the strong malt biscuit flavor

you can use victory instead of biscuit, will taste the same

I ended up filtering this with a 5/1 micron filter to get a very clean light but slightly malty drinking beer just for hot days you don't want to get too tired.

the flavor will mellow down after about 1 to 2 weeks of conditioning with virtually no hop flavor but has a perfect balance and very drinkable

now in order to get the high malt and biscuit flavor you will need to steep accordingly

mill your gains fine with at least 10% flower, start your water cold, add your steeping bag then slowly heat the pot up to 155, leave it at 155 for 20 minutes dunking and bobbing at least 4 times then drain after time is up and add the DME, stir hard to get the DME dissolved while heating up to the boil, add the bittering hops then after the hot break your set :)