Homebrew Beer Recipes | Page 393 | Browse 320,000+ at Brewer's Friend

Author:

W1IA

Boil Size: 6.5 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: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2012 8:40 PM

Notes: first use of stainless false bottom in mash-tun. decoted 1-2 gallons to 178 and racked back to mash-tun. very clean run-off during sparge.

Author:

bhive01

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 11/11/2021 2:08 PM

Notes: vanilla for 7-14 days
236-414ml bourbon

First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.

Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG.

Author:

bsk

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 2/25/2018 1:45 AM

Notes:

Author:

Kilumax Brewery

Boil Size: 51.5 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 1:00 PM

Notes: 30HL - Bad Mango - IPA 7.5% -

OG18.7P (17.6P uten sukker) 1.077
FG 5.4P 1.021

Meskes på 68c

275kg Pale Malt - 28.9%-
275kg Pilsner Malt - 28.9% -
150kg Flaked Barley -15.8%-
125kg Wheat Malt - 13.2% -
75kg Oat Malt - 7.9% -
50kg Flaked Wheat - 5.3% -

50kg Lactose

Vannjustering

CaCL2 - 300g
Caso4 - 300g

10kg Mosaic. 1 min før Whirpool.

Gjæres med WLP002. Kjøles til 16c, free rise til 20c.

100kg Mango tilsettes i fermenter.

Author:

JL Brygghus

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5g

Creation Date: 5/1/2015 7:32 AM

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

Tørrhumle etter stormgjæring, 7-10 dager.

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 8:51 PM

Notes: splitting batch with 2nd yeast being wlp670 and finishing off with brett

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 35

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2015 1:54 PM

Notes: Strike Water Volume=30L. Strike temp=67C. Mix tap water and RO water in 0:100 ratio (0L/30L). Add 2 grams of calcium sulfate, 13.5 grams of liquid calcium chloride, 0.5 grams Magnesium sulfate, and 5ml lactic acid. Mash ph estimated to 5.3. Chill boiled wort to 18C. Add smack pack without starter (Wyeast 1318). Ferment @ 19C.

Author:

maconmatt

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:10 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 73

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: 4/18/2016 3:30 PM

Notes:

Author:

BEERngineer

Boil Size: 25.3 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 1:17 PM

Notes: Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want.

Author:

Nagging Wife Brewery

Boil Size: 3.77 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 0.9

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: 6/10/2015 10:40 PM

Notes: Initial Strike Water @ 137
Infusions @ boiling
Ending Mash Thickness at 2.0 qt/lb

Yeast harvested from previous batch.

Tried to get by with 4 oz rice hulls. Sparge stuck at very end. Definitely increase to 8 oz.

First fruit tried with this was 2 lbs frozen mixed berry blend (blackberry/blueberry/raspberry) from Costco plus 10 oz rhubarb from my yard. All brought to about 165 for 10 min to pasteurize.

Author:

Boil Size: 2200 Litres

Boil Time: 60

Boil Gravity: 20.1

Efficiency: 90

Mash Thickness: 2.5

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: 1/13/2016 6:47 PM

Notes:

Author:

Brian Beaulieu

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 2/9/2018 2:49 AM

Notes:

Author:

prospero

Boil Size: 6.87 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 4.2 oz

Creation Date: 2/3/2023 4:07 PM

Notes: 5.4 mash pH
4.6-4.9 post-boil pH for haze stability
2:1 Chloride to Sulfate ratio (some sources say opposite like 1:3 chloride:sulfate ratio for Tree House)
Dry-hop at day ~2 (2-3' Plato from terminal gravity)
Dry-hop at day 5 (stable gravity)
Used Cryo to reduce loss to hop absorption

Added extra whirlpool & extra dry hop and 8.4%

S-04 or WLP007 can be used as alternate

Author:

mjm8342@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 11psi @ 37°F

Creation Date: 9/4/2015 2:03 PM

Notes: Starter:1L Water / 4oz DME / 11g US-05

Author:

StrangeQuark

Boil Size: 16 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 2:20 PM

Notes: Slightly disaster filled first ever partial-mash brew-day. Intended to brew Sara Carter's Bombay IPA. Accidentally brewed this instead. Got lower than expected efficiency. Correctly calculated how much DME to add - but then inadvertently added 1Kg too much giving a much higher than expected OG.

This recipe was very bitter at the lower OG, so hopefully it will turn out reasonably well anyway. Even in the worst case scenario, I'm pretty sure I made beer.

90% attenuation based on what I actually got. Notty is amazin'.

Author:

mjd857

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2018 6:26 PM

Notes: 2.2 grams calcium carbonate
2.7 grams gypsum
1/3 whrlfloc
6.6 oz Acidulated malt
Mashed in @160F
60 min Mash started @ 152f
squeeze bag and then dunk in sparge water for 5 minutes
squeeze again and suspend bag in over kettle
pour sparge over grain bag then squeeze again
let cool for 15 minutes then add 1lb unmilled pilsner malt
cover with saran wrap and let sit for a few days

Perfectly soured after 70 hours at room temp
wrapped in down jacket and down blanket for 70 hours
drew sample - tasted sour
60 minute boil started

Normal boil and normal fermentation
Rack into secondary with chopped and blanched rhubarb (5lbs?) for a few days

Author:

colbyamoss

Boil Size: 7.17 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2014 2:24 AM

Notes: http://www.citralovessorachi.com/citra-loves-sorachi/2012/9/21/brew-day-oak-smoked-rye-saison.html

http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html

ferm cap
yeast nutrient
and irish moss

Author:

Timmy Star

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 82.8

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 26.08 psi

Creation Date: 2/15/2019 8:11 PM

Notes: 150 Mash Temp.

Add 2 oz. Czech Saaz and boil the wort for 60 minutes.

With 10 Minutes left in the boil, add 16 oz of lactose and 16 oz of almond meal.

With 5 Minutes left, add 1 oz. Serling and continue to boil for 5 minutes.

Pitch rate of 1Mil cells/ml/*P.

Begin the fermentation at 68° F (18° C) and allow it to warm up slowly to 70° F (27° C) over the duration of one week.

"Dry Hop" 5 Days before bottling while in secondary:
5 oz. Earl Gray Tea (loose leaves found at Walmart)
~1 lbs toasted almonds (or approx. 2.5 mL of almond extract to taste at kegging)

2.4 volumes of CO2 target.

All Grain Notes:

90% 2 Row, 10% Rolled Oats by extract for malt bill. Add approx 1/3 lbs. per gallon of toasted almond meal to mash. 150 Mash Temp.

Author:

miscon2

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 90

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: 6/27/2014 9:18 PM

Notes: This kit comes with "Steep to Convert" instructions, which basically translates to doing what is effectively an all-grain approach - two pounds of grains are steeped for 45 minutes between 148 and 152 degrees in one gallon of water. 1/2 gallon of 150deg water is then rinsed through the draining grain bag.

Because of this, and the large amount of late additions of sugars, it is hard to get the numbers to show correctly here - I had to set brewhouse efficiency to 90% to get them in the correct ranges.

From the Brewer's Best recipe sheet:

IBUs: 20 - 25
ABV: 5.25 - 5.75%
OG: 1.048 - 1.052
FG: 1.011 - 1.015
Color: Deep Gold

A light bodied, effervescent ale with warm malty flavors and a slight orange hue from the steeping grains. Golden Candi Syrup lends a faint caramel sweetness and a hint of fresh plums. The included Belgian style yeast strain completes this farmhouse style ale by contributing a spicy and peppery background.