Homebrew Beer Recipes | Page 401 | Browse 320,000+ at Brewer's Friend

Author:

elrodcarrera

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.049

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: 2/4/2012 2:21 PM

Notes: Mash Grains @ 148 F for 60 min.
Heat sparge water to 180 degrees.
Recirculate wort until clear & begin runoff
Collect approximately 7 gal. and bring to a boil.
Add sugar and 1st hop addition and boil for 75 minutes, adding hops according to the hops schedule. (Dry hops will be added to secondary fermenter.)
Cool wort and transfer to primary fermenter.
Aerate wort and pitch yeast.
Install airlock & ferment around 68 degrees.
When fermentation stops transfer to secondary fermenter and dry hop.
Beer should be ready to bottle or keg in about a week.

Author:

Germainium

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2017 9:02 PM

Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

Author:

jjadamsfb

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2013 3:59 PM

Notes:

Author:

edonald774

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 1:58 PM

Notes:

Author:

Paul Stamilio

Boil Size: 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2011 2:29 PM

Notes:

Author:

bonobrews

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2011 10:11 PM

Notes: This brew is in honor of the victims of Hurricane Irene, which wiped out a large amount of infrastructure in Vermont and took the lives and livelihoods of many fellow New Englanders. Starting with a basic American Amber recipe, the hops are tweaked to add more earthy and piney characteristics, reminiscent of the enthusiasm for outdoor exploration and hard work in Vermont. In secondary fermentation, the beer is racked onto a gallon of pure Grade B Vermont Maple Syrup; there's a possibility for the re-starting of fermentation here, which I've never experienced before, so the final alcohol will probably by higher than Brewprint calculates.

Also, $50 will be donated to the Chester Andover Family Center, an amount equivalent to the ingredients cost for 5 Gallons of this beer. Google the center and see the great work they do for the community as a food bank and supplier to the needy.

Author:

Tom Nuss

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 6:46 PM

Notes: Recirculate mash at 145 60min
Sparge at 170

http://byo.com/stories/issue/item/600-esb-style-profile

BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed summer brewing barley from recognized and thoroughly tested barley varieties.

Use: Basemalt for all red beers.

Perfectly suited for amber beer, wheat beer, altbier, ale, dark beer as well as for other beers.

Color:28-32 EBC / 11-13 L

Author:

Mazsi

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 217.8 g

Creation Date: 4/16/2019 1:12 PM

Notes: Vízprofil a balanced-ről kicsit a szulfátos komlós-selymes irányba tolva.

Horizont - Gentle Bastard a cél.

Author:

Gregory L

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 2:31 AM

Notes: Big Daddy IPA clone:

http://www.goodbeer.com/big-daddy-ipa
Style: American India Pale Ale
ABV: 6.5% ABV
IBU: 60 IBU
Malt: Two Row Pale, Light Munich
Hops: Columbus, Cascade, Centennial
Availability: Year-round
Formats: Draft, 12oz. cans, 12oz. & 22oz. bottles

Big Daddy IPA is a hop-head's delight, a generously dry-hopped yet surprisingly drinkable American-style India Pale Ale. Poured into a standard American pint glass, the beer is a golden straw color, with tight carbonation and a slightly off-white head that leaves a lovely lacing. The aroma is floral, fresh grass, pine needles, grapefruit, and some subtle notes of fresh bread.

Steeping grains:
Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head retention.

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.079

Efficiency: 62

Mash Thickness: 1

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: 5/16/2016 12:44 AM

Notes: Fills a ten gallon tun at one quart to pound. Plan on a partiguile.

Author:

prmackay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 7:31 AM

Notes: Mashed at 153~154
Added 3lbs of DME 10 minutes before end of boil.
Boiled heat stick only with lid partially on, resulting in only an evaportaion rate of 1/2gl on hr.
Overshot volume by .5gl of wort.
6gls total
Eff. 75%
OG. 1.090

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Forced Carb.

Priming Amount: N/A

Creation Date: 4/1/2015 6:15 AM

Notes:

Author:

gavinprovidence

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 6/8/2012 8:57 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 44 Litres

Boil Time: 130

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2015 12:53 PM

Notes: 500g of MO is toasted in the oven at 200°C for 25 minutes, stir every few minutes until it smells amazing!

The Melanoidin malt should be honey malt if its possible to get it

Author:

chokabojr

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: forced carbonation

Priming Amount: all

Creation Date: 8/29/2013 10:25 PM

Notes: slightly modified rogue hazelnut brown nectar recipe from brew magazine.

Author:

GreenMtnBrewer

Boil Size: 2.5 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: 3/18/2012 9:02 PM

Notes: Substituted Wyeast 1469 W. Yorkshire for 1098

Author:

bilhelm96

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 2.4 vol

Creation Date: 3/12/2012 12:32 AM

Notes: Cross the pond amber ale with American hops and fermented with a Belgian yeast strain.

Author:

mitchest

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 61

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: 10/12/2012 7:28 AM

Notes: Vintage recipe from Ron Pattinson's vintage beer recipes book

Author:

Dave_D_Gator

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 4:34 PM

Notes:

Author:

bright.haze

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 11/1/2017 11:54 AM

Notes: