Homebrew Beer Recipes | Page 38 | Browse 325,000+ at Brewer's Friend

Author:

Blackmuse

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 2/28/2013 12:52 AM

Notes: Would love to do this with pumpkin coffee but for now it may end up being chocolate cappachino coffee.

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 1:05 PM

Notes: Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%

Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/26/2018 8:33 PM

Notes:

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 8/27/2018 6:03 PM

Notes:

Author:

Schroedinger's Brewhouse

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 21.7

Efficiency: 70.5

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 4.37 l

Creation Date: 10/22/2017 10:08 AM

Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy

Author:

radartaco

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.25

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: 5/10/2013 6:49 PM

Notes: Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish.

Ramp Mash starting at 112 and moving to 150 without rests.

Author:

geomakinari

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.05

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 10:56 PM

Notes:

Author:

noelmueller

Boil Size: 3.664 Gallons

Boil Time: 45

Boil Gravity: 1.076

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2014 5:25 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4 oz

Creation Date: 4/29/2013 5:16 PM

Notes: OG 1.101
FG 1.034

ABV 8.66%

Author:

brewmer

Boil Size: 7.7 Gallons

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: forced carbonation

Priming Amount: N/A

Creation Date: 9/3/2013 11:13 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2013 8:19 PM

Notes: in order to clear this beer like a lager you need to use gelatin, the original beer uses the decoction mash method, if used you will need to lose the aromatic malt and will give you more malt flavor

Author:

jmcnamara

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2015 1:59 AM

Notes: Used 1 packet of bread yeast. Bottled to 2.4 volumes

Author:

dtwhite

Boil Size: 8.85 Gallons

Boil Time: 90

Boil Gravity: 1.032

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: 9/8/2014 6:11 PM

Notes: expect ~1 gallon trub

21.1C for first 2 days
23.5C for the next 7 days
3C after that to cold crash

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2014 9:47 PM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 12:07 PM

Notes:

Author:

BeeRoos

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.9 oz

Creation Date: 12/6/2019 8:07 PM

Notes: This was originally taken from a Belgian Blonde Strong Ale recipe. As this is a THC infused beer I decided to go with a more estery yeast, a small amount of biscuit malt for body and color, and some coriander and additional IBU to cut the grassy flavor of the tincture, which makes it a bastardized tripel. The small batch and higher alcohol reflects this is a beer intended to be savored and aged.

Also, the starting gravity was 1.049 with a 5.5 gallon start. OG is accurate.

Added 0.5 oz of crushed coriander at 10 min along with the Saaz hops.

The Candi Sugar was added to the wort at 100 degrees.

The honey was added at 75 degrees, just prior to pitching the yeast.

Fermented at 65 degrees 2 days and raised to 68 degrees for 5 days. Transferred to secondary after one week. Gravity was 1.012 at transfer. Secondary for two weeks at 68 degrees. Beer began lightly carbonating which is why the priming sugar is fairly modest.

The THC tincture was made with decarboxylated trim leaves and very small buds soaked in rectified spirits (diluted to 60% abv - 120 proof). Tincture was warmed in a mason jar to 120 degrees for 2 hours, then stored 2 months, shaking once per week.

It was tested for a metered 1.8tsp (0.3oz) per 12 ounces to get a regular user pretty high. The THC tincture was added directly to the bottles with syringe (~8ml) for an additional 1.5% abv (12 oz/0.3oz= 40; 60abv/40=1.5).

One was bottled in a clear glass to observe the setting and final color. All other bottles were brown as we were unsure if the chlorophyll will impact the beer. The first image is the beer two hours after bottling and the remaining tincture, which was roughly 10ml per 12 oz.

We saved a six pack of base beer for aging. In hindsight, it would have been best to add the tincture to a tertiary fermentation for 1-2 weeks to allow for some of the green to settle out. the second picture is 10 days of settling.

Author:

Kruk Brewing

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2019 5:33 PM

Notes: Add molasses and turbinado sugar to water.

Add powdered/chopped ginger.

Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.

Heat to boiling, and boil for 10 minutes.

Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).

Pitch the yeast.

Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.

Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book.

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 3:41 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2014 12:02 AM

Notes:

Author:

YoungBrewCo

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 10:09 AM

Notes: Pasteurize rapsberries in pint of water with pectin before adding.