Homebrew Beer Recipes | Page 389 | Browse 315,000+ at Brewer's Friend

Author:

clickingwires

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 15

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 7:25 PM

Notes:

Author:

MAGI BREWING

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: Corn sugar

Priming Amount: 6.65

Creation Date: 10/23/2017 11:05 PM

Notes: Note: Actual yeast is Mangrove Jack M27

Author:

Mike28

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2017 5:23 PM

Notes:

Author:

James Scott

Boil Size: 6.41 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2011 12:35 AM

Notes: Pitching a second generation Yeast culture from my last batch of an English Brown. Also doing a double decoction Mash

Author:

raiderrob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

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: 7/11/2015 9:30 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 29 Litres

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 12:30 PM

Notes: http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html

* Mash high
* Reduce wort pH to 4.4 using lactic acid
* 30 Minute Boil
* Add Lactobacillus Starter once chilled
* Check after 24 hours both pH and sourness
* If ok add starter of Amalgamation
* Ferment for 4 weeks

* Split the batch into 10lts + 10lts + 5lts
* Dry hop x 10lts
* Leave for 7 days
* Chill and bottle
* Add 2kg of Raspberries to 10lts
* Leave for 1 month + bottle
* Bottle 5lts plain

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 10/17/2015 2:42 PM

Notes:

Author:

mjd857

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2020 7:17 PM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 12:28 PM

Notes:

Author:

Eldritch Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 3/12/2019 1:43 AM

Notes: Special Brewing Instructions:

1. At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.

2. After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.

3. Add the cranberry concentrate and honey immediately after flame-out (end of boil).

Residue of this gruit was recovered from the grave of the Egtved Girl, and was reproduced as "Kvasir" by Dr. Pat McGovern and Dogfish Head Craft Brewery in 2013. This is what the Danes drank before they were Danes, over two thousand years before they were even Vikings, in a time before Christ or Odin, when they worshiped the sun. Brew it and think of her, a young woman with short blond hair and a braided skirt, who died in ca. 1370 BC.

McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.
https://en.wikipedia.org/wiki/Egtved_Girl
https://www.dogfish.com/brewery/beer/kvasir

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

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: 12/3/2018 5:31 PM

Notes: Taste Notes
Mash at 66 C or 151 F. This is Dr Smurto's favourite version. This beer is one of the most widely home-brewed beers in Australia, extremely popular to a wide range of palates and a robust recipe meaning that it can be varied in many ways with little risk. Source: Mark Smith

Author:

theodorekenn

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2018 6:15 AM

Notes:

Author:

Griffdabrew

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4.98

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Bottle condition

Priming Amount: N/A

Creation Date: 6/15/2017 5:39 PM

Notes:

Author:

KnowledgeableDrunk

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/28/2013 2:07 PM

Notes: The recipe originally called for 2.45oz of Magnum, but I am deciding to use Super Galena instead. I'm going to try achieve the same IBUs.

Author:

william@bellavance.co

Boil Size: 6.31 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2020 5:00 PM

Notes: 5-29-2021 Pressure fermented .

6-4-2021 -- Dropped one pound of 2 row and droped 60l to .5 lb to get to under 5%. Also dropped the sparge. Changed up the hops dropped the oz of Spalt at 60 mins Dropped .4oz hersbruker at 10 and 5 mins, and dropped the hersbruker .5oz dryhop.

1-26-22 The beer got reviewed by the Brew Dudes https://www.youtube.com/watch?v=XdFoHJEfv1o With that said going to bring back some hops and change out the water profile. Bumped the Gypsum from 3g to 7g. to get away from the balanced profile and try and make the hops pop a bit. With the hops I added another .5oz of tettnanger at 60 mins and added another .5oz tettnanger to the dry hop.
1-29-22. Ended up using Harvest as no more 34/70 at the shop.

Author:

ChrisHam

Boil Size: 28.13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2021 5:44 PM

Notes:

Author:

Walt

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 4/25/2012 9:52 PM

Notes:

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 12/22/2016 8:52 PM

Notes:

Author:

jturnage40

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 7:52 PM

Notes: 1. Yeast starter
2. Collect and heat 2.5 gallons of water.
3. Add 0.5 oz of Amarillo hops directly into the boil kettle.
4. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed
grains, crush them now. Pour crushed grain into
supplied mesh bag and tie the open end in a knot. Steep
for 20 minutes or until water reaches 170°F. Remove
bag and discard.
5. Bring to a boil and add the 6.3 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
6. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 2 oz Warrior hops and boil for 60 minutes.
- Add 2 lbs Golden Light dme 15 minutes from then
end of the boil.
- Add 2 oz Amarillo hops at the end of boil.
7. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
8. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
9. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
10. Add more cold water as needed to bring the
volume to 5 gallons.
11. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
12. OPTIONAL: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
13. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
14. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
15. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.