Homebrew Beer Recipes | Page 370 | Browse 320,000+ at Brewer's Friend

Author:

GF Brews

Boil Size: 6.53 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2022 9:14 PM

Notes: One of a handful of collaboration brew recipes from Ukraine's Pravda Brewing (www.pravda.beer) in support of Ukrainian humanitarian relief. https://www.gofundme.com/f/pravdas-brew-for-ukraine

Author:

Jcozmo

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 11:14 AM

Notes:

Author:

Tyson

Boil Size: 6.19 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2013 12:42 PM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/16/2013 11:47 PM

Notes: Strike at 171F for 6.5 Gallons

Home hops mix of Summit, Chinook, Columbus

Poly Clear Secondary Ferment

Author:

tibiur

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 10/22/2014 2:01 PM

Notes:

Author:

Hellrik&Happy Arne

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 6:26 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 6/22/2016 4:18 PM

Notes:

Author:

Berkenoski

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2016 4:34 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 50

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/4/2019 9:14 AM

Notes: Kettle Sour Procedure:
1) Mash at normal temp (67 C), boil for 15 min to sanitise.
2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic.
3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5

Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %)
Made for the guys at Evolve Espresso
- Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L
Substitutes:
- Gladfield Red Back (500g) in for Carared (550g)
- Wai-iti (finally got it) in for Riwaka, straight swap
- Everything else the same as previous
Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs.
10/12/20 - SG: 1011 (Tilt), upped temp to 22 C
11/12/20 - SG: 1010 (Tilt)
12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing.

Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %)
- Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L
Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'.
- pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C.
21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer)
24/01/20 - SG: 1021
27/01/20 - SG: 1014
28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed.
01/02/20 - Kegged and carbed, PSI for 2:45 min.
Added: 15 ml of Rose water and 30 ml of vanilla extract
05/02/20 - This one is a banger, could be the tastiest one yet.

Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%)
- Added potassium metabisulfite to this batch pre-mash.
- pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9
- Same heating set up and water profile as Batch #1
15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time.
- Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort.
25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy.
1/11/19 - Cold crashed
3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish.

Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/

Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%)
- OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80)
- Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room.
1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours.
2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min.
10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight.
11/7/19 - Cold crashed to 1.5 C
13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps.

Substitutes
- Gladfield Pilsner instead of Pale Malt
- Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC
- US 05 instead of Belle Saison (I hate saison yeast flavours)
Notes (see photo of recipe)
- Riwaka instead of Wai-iti hops.
- Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos).
- Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm)
- CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.

Author:

Lea Gardsbryggeri

Boil Size: 60.12 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68.4

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 6:05 AM

Notes: Brygga 30.01.18
Sitronskall i humlepose

Gjæring:
6 dager på 11 grader
2 dager på 13 grader
20 dager på 11 grader

Author:

Joebobbadfish

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 85

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2018 4:20 AM

Notes:

Author:

DanMart

Boil Size: 7.65 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 95

Mash Thickness: 1.75

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: 4/10/2023 10:46 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.067

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: 3/12/2013 1:13 AM

Notes:

Author:

Susquehanna Lagerhaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.75

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: 2/21/2020 12:10 AM

Notes: A super juicy DIPA inspired by Tree House Brewing Co. Generously dry hopped with Citra and Idaho-7, it's a fruit bomb!

Brewer's note: watch your efficiencies and scale accordingly, we have a fairly low brew house efficiency so you may end up over shooting OG if left untouched!

04/15/2020 - Changed grain bill:
+1Lb Pale 2-Row
+1Lb Maris Otter, Switched from Golden Promise

Author:

ShatteredReality

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

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: 2/23/2018 9:44 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 3:30 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 2.25

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: 6/20/2015 2:34 PM

Notes: 10% CHERRYWOOD SMOKED MALT
10% ROLLED OATS
1 LITER BARISMO COLDBREW COFFEE CONCENTRATE
4 OUNCES GRADE "A" VERMONT MAPLE SYRUP
100% IMPERIAL BREAKFAST STOUT

----------

A true, new-school "maximalist" stout with a no-holds-barred approach to flavoring. This is designed as an imperial breakfast stout that pulls no punches and pushes the current envelope of complexity for us and our current homebrew project. Very excited to see it come to fruition.

10/24/15: Finally getting around to brewing this bad boy. Updates to come.

Brew day went fine but we did need to add DME to get to our target gravity. The new system seems worse at getting high-gravity wort, but it's also easier to use so we're basically just fixing these little gravity errors as they happen. Not a huge deal. Should come out quite good, to be honest. We'll update here on the maple syrup and coffee additions, for sure.

Going in to this one, we had the idea of creating a one-gallon parti-gyle batch of "Cinnamon Rauch Brunch" (our horrible pun game is very strong and we want you to know this) with added Cinnamon Toast Crunch® cereal and cinnamon sticks. Using the weaker runnings after collecting a decent amount for the main batch, we boiled down to get about a gallon of wort which will probably produce a beer in the 4.5-5% realm. The hop additions for this were different, also, since it was boiled and prepared separately despite using the same malt bill. 0.5 oz of whole-leaf Amarillo was added at 60 minutes and 0.35 oz of East Kent Goldings at 5 minutes to the end of the boil. The cinnamon sticks (about 0.6 oz/2 whole sticks) were added at 10 minutes to the end of the boil. Needless to say, we're very pumped about both of these. Having drinkable yet intensely-flavored stouts on hand is going to be a huge must for the upcoming New England winter, especially since it's supposed to be brutal. Until next time... -A

11/7/15: Just added ~900 mL of pasteurized, cold-brewed coffee concentrate to a sanitized fermenter and racked Appetite on top of it. Smells amazing. We performed a "taste test" to determine what ratio of coffee to beer to use, and this seemed satisfactory.

11/14/15: Currently measuring syrup to bottle carbonate this bad boy. Looks like we have about 4 ounces of grade A syrup mixed with ~8 ounces of water to make a 1:2 solution.

11/21/15: This rules. Just straight up awesome. Great balance of all of the flavors, and it really comes into its own the closer it gets to room temp. Need to track its progress as it will likely take a couple more weeks to fully carbonate, but it's on its way to becoming an incredible beer of its own. Really happy with it so far!

12/19/15: I just opened a bottle at 5 weeks, and this is, bar none, the best beer we've ever made. There's just no contest. Here's what I wrote on Facebook about this goddamn awesome drink:

"Deep, intense and layered with strong roasty flavors from both the coffee and melange of dark malts used, it also presents with dark fruit, subtle campfire smoke and woodsy maple from the syrup used to bottle-condition it. Oats help make the mouthfeel creamy and smooth, belying its hefty 10.1% ABV"

We're having a sorta "release party"-ish event for it in mid-January and making people brunch to pair it with. I'll be opening a bunch of shit from my cellar as well as fresh stouts deemed worthy of pairing alongside this decadent masterpiece. Yeah, I said it. This is our masterwork. WHAT.

-A

BTW THE BRUNCH WENT REAL WELL AND EVERYONE WAS IMPRESSED BY OUR AWESOME BEER.

MASH SCHEDULE:

-Strike-in at 145 F and hold for 30 minutes (beta-sacch rest)
-Raise to 155 F and hold for 60 minutes (alpha-sacch)

Author:

NeiloGD

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2014 1:33 AM

Notes:

Author:

beachousebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2018 6:34 PM

Notes: This should finish around 6% abv.
Add toasted coconut and 3 sliced vanilla beans after two weeks in primary. Soaking vanilla in alcohol is optional to make extract.

Author:

OVBrewer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 82g

Creation Date: 1/31/2017 10:38 AM

Notes: Mash temperature: 65°
Kettle Vol: 30L
FV Yield: 22L

Once boil was complete, flame out hops were added, and left for a 10 minute aroma steep (to chill wort to 85°,) yerba mate was added to a filter and steeped for five minutes. Once the steep was complete, mate was removed and chilling commenced immediately.