Homebrew Beer Recipes | Page 411 | Browse 320,000+ at Brewer's Friend

Author:

Keith Speidel

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 2:36 AM

Notes: Grain Bill was derived from a Bloodline Blood Orange Recipe
Hops for the boil were a combination of what I had left from prior batches.
Added Citra for the Dry Hop.
Kumquats...Thoroughly rinsed and then soaked the whole kumquat in a One Step Sanitizer for about 5 minutes then used a colander to rinse them. Stored in the freezer to be added later. Added whole frozen Kumquats to the secondary with the dry hop in a fine bag.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2018 5:26 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

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: 2/4/2013 5:59 PM

Notes: had a bunch of small bags of grain left over so combined then into this, calling it Mutt honey Wheat,
turned out very tasty, light, slightly sweet and citrus aftertaste

Author:

ShaKeyJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2013 8:15 PM

Notes: Based on Northern Brewer extract kit. Added German Hallertau and Willamette and tweaked hop schedule a bit.

Author:

Captain Beer

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2019 9:23 AM

Notes: Let beer remain naturally cloudy, do not cold crash or add gelatin to clear up.

This beer won a BRONZE MEDAL at the South Australian Robe homebrew beer festival 2019

Search #tealcourtbrewery on Instagram
https://www.instagram.com/explore/tags/tealcourtbrewery/

Author:

LenTex

Boil Size: 9 Gallons

Boil Time: N/A

Boil Gravity: 1.112

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: 6/4/2015 6:21 PM

Notes: No boil

Author:

RockyMtnGT

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 8:18 PM

Notes: Based on American Blonde recipie from Castle Rock Homebrew Supply. Bumped LME from 6 to 7lbs to increase ABV and give it a bit more flavor. Rack to secondary carboy at 14 days on top of 36oz. of thawed frozen raspberries for 7 days.

Author:

EmancipationBrewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2020 9:11 PM

Notes:

Author:

LifeIsStout

Boil Size: 6.25 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: 8/23/2012 1:46 PM

Notes:

Author:

Rogerio DaSilva

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force carbonation

Priming Amount: 22 psi

Creation Date: 6/5/2017 10:20 PM

Notes: 1. Collect and heat 2.5L of water
2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
6. 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.
7. 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.
8. Add more cold water as needed to bring the volume to 5 gallons.
9. Aerate the wort with O2 for 30 seconds
10. Measure SG of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
15. When kegging add 3oz of Blueberry flavor
16. Force carbonate with C)2 following the recommendations

Author:

Calaebh

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 10/3/2016 8:00 AM

Notes:

Author:

BenMyton

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 10:02 PM

Notes: Moon Man Hops Blend:
Equal Amarillo, Citra, Motueka, Simcoe, and Chinook

Author:

gadrael

Boil Size: 2.3 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 3/19/2015 12:31 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 9:41 PM

Notes: using my standard practice for the best fermentation, ferment for 5 days at 62f then shake and raise the temp to 68f for 4 more days, set out at room temperature for 1 day, pull into a keg for cold crashing at 34f, hook up c02 at 12 and carb while conditioning for 7 days at the same time adding gelatin, after 7 days check for carbonization then serve

this will taste light and be easy drinking

Author:

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 3:20 AM

Notes:

Author:

hackanome

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 84

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 100 g

Creation Date: 11/11/2013 6:08 PM

Notes: Add leaves after flameout and after cooling to about 80C and let it rest for 30-45min before continuing the cooling.

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2015 4:05 PM

Notes: Really clear right from the fermentor, nice tasting and very clean, as about as good as you can get without a lager yeast, defiantly a winner beer

now in order to get this right I used the ramping up method, start cold at 59, let it set for 5 days then ramp to 65 go three days then 70 and go three more days without opening then keg and let the beer sit at 34 while carbing slowly at 12....after 5 days on co2 it was Hell of a Kolsch

Author:

Sneaky Pete

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 3

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: 4/16/2016 5:07 AM

Notes: Mashed 2 hours @ 67
Pitched with a starter that smelled of sulpher.

Author:

bryehn

Boil Size: 9.5 Litres

Boil Time: N/A

Boil Gravity: 1.055

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 3:54 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 7:45 PM

Notes: *IMPORTANT* Buy a vial of Clarity Firm, sold at most home brew stores. Costs about 3 bucks. Add it to the carboy when you pitch the yeast, and that is what eats the gluten out. It also gets rid of some of the haze. It is the same gluten reducer that Omission uses. The clarity firm usually adds an extra week to the fermentation process, and the week added will be a really small bubbling. That is the gluten being eaten out. My wife doesn't have full on celiacs, but she is very gluten intolerant and gluten reduced beer using clarity firm has never bothered her.