Homebrew Beer Recipes | Page 394 | Browse 325,000+ at Brewer's Friend

Author:

EspFark

Boil Size: 56 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

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: 3/9/2014 10:18 PM

Notes:

Author:

cpa4ny

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2019 9:46 AM

Notes: Yeast was Kveik Simonaitis, not available on Brewers Friend. So had to use Kveik Voss and force custom attenuation down to 100% (actually, the fermentation finished at around 0.998, i.e. over 100%).

Author:

Shue's Brews

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/21/2013 4:28 AM

Notes: A soured Moose Drool Clone.

Author:

Camp Rock Grove Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: forced

Priming Amount: N/A

Creation Date: 6/24/2018 10:07 PM

Notes:

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 7/23/2015 11:44 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2013 5:09 PM

Notes: every now and again I get down to the last part of all my bags of grain, this is a combined recipe of all of those ends, not sure how it will end up but I'm confident it will be good, always is

This couldn't have turned out better, with the ten day fermentation and 4 day cold crash and an inch of yeast in the secondary, this turned out very clear, has a very slight bitter taste at first and a Simcoe flavor and smell to it, if you ask me this was free since it was all the ends of bags, good pale ale

p.s. this yeast takes 2 to 3 days to start working then it explodes with a huge kroesen be patient and make sure you have room

Author:

quella627

Boil Size: 6.93 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.5

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: 3/5/2023 8:48 AM

Notes:

Author:

Stvervaag

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 4

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: 11/14/2019 4:34 PM

Notes:

Author:

cerillion

Boil Size: 6.56 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 10/25/2017 6:47 PM

Notes:

Author:

Solli

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/14/2012 2:48 PM

Notes:

Author:

cyrilstardust

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 6:07 PM

Notes:

Author:

Brewstore

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.5

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: 6/26/2017 2:56 PM

Notes:

Author:

DewsBrews

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.3

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: 7/28/2017 7:52 AM

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:

odinhg

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2013 11:25 AM

Notes:

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 1:12 PM

Notes: Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%

Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast

Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.

In this recipe the roasted barley is milled normally along with the other grains. 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 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system 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 1.031 (7.8 °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 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:

SSlater

Boil Size: 1.2 Gallons

Boil Time: 30

Boil Gravity: 1.076

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: 9/30/2015 4:05 PM

Notes: 1.060 starting g.
1.010 final

Author:

MarkAF

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 12/23/2016 3:49 PM

Notes: Steep your grains in water and heat water to 170° F for at least 20-30 minutes (the longer they steep, the more flavor you’ll get – to a point).
Remove the grains and add your malt extract.
Stir well, dissolving all clumps.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off heat.
Cool as quickly as possible to 70° F.
Rack to your fermenter and pitch yeast.
After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans.

To Prepare:
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.

After 14 days, prime and bottle or keg.

Author:

brunodav

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 70

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: 3/8/2015 2:32 PM

Notes: Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14
----------------
3.00Lbs. Apricot (puree) [7-10 Days (@ secondary)]
4.00ozs. Apricot (Natural Flavoring) [@ kegging]
1.00 Unit(s)Whirlfloc Tablet (Fining) [5]