Homebrew Beer Recipes | Page 4 | Browse 315,000+ at Brewer's Friend

Author:

magsta628

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2013 4:07 PM

Notes: Dry hopping after 9 days with 1 oz of fresh Cascade and 0.5 oz of fresh Citra. Also added 13 g of grapefruit zest from 6 large grapefruits. Little worried because they had some green areas (underripe??). I washed them before zesting, then put them in a fine mesh bag and soaked them in sanitizer for ~1 minute. Then into the fermenter!

OG = ~1.055
FG = 1.015

Second brew - 10-30-13
Dry hopped after 9 days with 1 oz fresh cascade and 0.5 oz fresh Citra. Added 43 g of grapefruit zest from 3 large yellow grapefruits. These ones yielded way more zest than the last ones! I washed before zesting, then put in a fine mesh bag and dunked in sanitizer before putting into fermenter.

Third brew - 2-15-14
With our full boil setup, had to reduce the hops so it wouldn't be too bitter. Otherwise, kept it mostly the same. This round of Citra hops was super high alpha. Mashed 7.1 pounds grain in 3 gallons of water at ~150-152 for an hour. Heated up to 170, removed grains. Sparged grains with 3 gallons of 170 degree water. Going for a starting boil volume of ~6 gallons, with about a gallon of boil off.

OG - <1.06. Measured ~1.06 then added another quart of water, and the yeast starter. Final volume (before yeast starter) ~4.75. After yeast starter, 5.2 gal or so.

Fourth brew: All grain batch. 9-20-14
First all grain batch! We used a single infusion mash @ 154. It dropped down to maybe 152 by the end of the hour. We opened the cooler and stirred every 15 mins. We collected 6.5 gallons for the boil, it had a gravity of 1.06. I have no idea what that makes our efficiency. Our final boil volume was ~5 gallons, but lost a good amount to trub (lots of hops). Volume was 4.5 gals with an OG of 1.07+. Added 3/4 of a gallon H2O, got it to ~1.64. Pitched yeast starter. Had a kraussen the next day!
9-30-14 Dry hopped with 35 g of grapefruit zest from 7 small (washed) grapefruits. Also 0.5 oz citra and 1 oz cascade. Sanitized hops bags but not hops. Sanitized bag for zest and dunked the zest in sanitizer.

Brew on 3/14/15
-changed hop profile to decrease IBUs slightly base on taste of last beer.
-doing larger boil volume to get right amount for fermentation
-mashing at 152.
- OG was a little low (1.06?). Think our efficiency was more like 60%.
Dry hopping on 3/22/15
- 39 g of zest from 7 small grapefruits. Tried a new technique for sanitizing: Sanitized whole grapefruits (after washing), microplane, and a bowl. Zested the grapefruits right out of the sanitizer.Putting zest into sanitized hop bag then into carboy. Avoids putting all the fresh zest into starsan.
Used 1 oz cascade, 1 oz citra (up from 0.5 oz in previous batches), both whole leaf.

Brewing 11-7-15
Increasing hops because we want to. Making Northern Brewer 1 oz (instead of 0.75) and adding another half ounce of Citra, don't know when yet... update later.

Author:

Boil Size: 8 Gallons

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 84

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: 8/28/2016 10:52 AM

Notes:

Author:

dhauck

Boil Size: 3 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: 1/24/2012 6:21 PM

Notes: Steep the crystal 60 in 3 gallons of water at 153 degrees for about 30 minutes, remove add DME/LME bring to a boil and brew just as you normally would. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 5/2/2014 10:58 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 15 grader før pitching av gjær.

Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP011, WLP036, Safale K-97

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2017 3:29 PM

Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

28l to mash / Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min

Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 2:30 PM

Notes: Amped up 2-row from 10# to 11# for my setup.

Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Author:

mkirkland

Boil Size: 6 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: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2013 6:36 PM

Notes:

Author:

Steve Espach

Boil Size: 3.98 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

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: 2/21/2011 8:24 PM

Notes: Last holiday season I needed a festive beer to drink under the tannenbaum, so I moving away from any “Wassail” style of heavier bodied winter warmers with orange and clove flavors and going with a comforting favorite like oatmeal cookies which include some flavorings and spices such as: toasted oatmeal, raisins, cinnamon and vanilla.

– Toast the raw oats in the oven at 300ºF until it becomes golden brown and smells like cookies. (Takes around 1 hour)
– Use a mesh bag (aka Brew-in-a-Bag) for grist and oatmeal in the mash.
– 90 min. add Northern Brewer hops
– 15 min. add Irish moss
– 5 min. add East Kent Goldings hops
– Post boil add Raisins

Add to secondary Vanilla and cinnamon

I made homemade Dark Brown sugar made by mixing the proportions of 1 cup of cane sugar to 2 tbsp of molasses. The recipe calls for 10 oz. of dark brown sugar which is almost 2 cups loosely packed and I added 4 tbsp. of molasses plus an extra tablespoon to make it dark brown sugar.
Add raisins at the end of the boil to plump them up.
Lightly carbonated using 30.42 g. of Candi sugar at 64ºF to produce 2.0 vol of CO2

The aroma is toasty, vanilla, cinnamon and there is a big bubbled light tan head; the flavor is malty sweet, raisiny, "bourbony"; full bodied, unctuous mouthfeel; light but refreshing carbonation.

Author:

blunderbuss

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

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: 3/9/2015 3:11 PM

Notes:

Author:

JamieM

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: 1.5

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: 9/13/2015 11:46 AM

Notes: Double pitch

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 1:17 PM

Notes: Made some tweaks recently to my batch #1.

Compared to 2016 Heady Topper mine was coming out slightly too dark by 1 or 2 SRM and was also slightly too candy-ish, which I attribute to both the Caramalt and the Amarillo hops %s. I reduced both in this batch. Actually subbed Comet for Amarillo. I also swapped Turbinado (Sugar in the Raw) with plain old corn sugar (Dextrose) to eliminate even more darkness/residual sweetness. Finally I upped the Columbus and lowered the Simcoe.

For the Malt Bill use the following brands:
Thomas Fawcett Pearl Malt
Thomas Fawcett CaraMalt
Canada Malting White Wheat Malt

Primary fermentation target 68*ambient. Allow to rise to the low 70s as primary fermentation nears completion.

"Conan" yeast is essential for this recipe to turn out correctly. I use the Yeast Bay's "Vermont Ale." There are a few other brands that are based on the Conan strain. Harvesting Conan from cans of Heady Topper would be best. If you can't get Conan, you could try English strains Wyeast 1968, White Labs 007, or Safale US-04, but they may not attenuate low enough and could result in too much sweetness.

For the bittering hop addition use 10 ml of HopShot at 90 minutes (boil). This should add 117 IBUs.

Allow wort to cool to around 180 degrees and add whirlpool hop addition.

Split the Dry Hop into 2 additions over 8 days (4 days each.

Note: Shooting for 130 IBUs total, mostly from the hopshot. The very late additions should not have noticeable utilization (maybe 10%).

http://www.homebrewtalk.com/showthread.php?t=390082&page=295

Author:

Blind Bill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.5

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: 1/31/2016 10:17 PM

Notes:

Author:

JimmySpeakaz

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2012 5:24 PM

Notes:

Author:

LHV

Boil Size: 47.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 4/23/2016 10:22 PM

Notes:

Author:

hockeycns

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 10/11/2012 4:11 PM

Notes: This is a recipe that I came up with for a clone of something like coors light. This beer does have a little bit more body than a regular can of coors light but all of my friends who don't like the IPAs or darker beers love it and keep asking for more!

Author:

sn00ky

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 6/10/2017 1:23 PM

Notes: 0.5 lb Rice hulls added to mash

Author:

Stein Arild

Boil Size: 57.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 5:33 AM

Notes: sparge with 5 gallons water

Author:

Bgaspard1777

Boil Size: 6.86 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: force carb

Priming Amount: 19 psi @ 50f

Creation Date: 10/26/2013 6:56 PM

Notes: WYEAST 3522-Belgian Ardennes

*** start ferment at 68 for a day or two, then slowly let it rise use ~ 2 degrees per day until it hits 82 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 6:06 PM

Notes: I didn't realize how low the alpha acids were on the hops. I combined and added FWH. It only took 12 minutes to the boil.

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 12:03 AM

Notes: