Homebrew Beer Recipes | Page 414 | Browse 315,000+ at Brewer's Friend

Author:

dfj

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: corn surgar

Priming Amount: 5 oz

Creation Date: 11/25/2017 8:53 PM

Notes: use any bittering hop for boil. I used northern brewer
dry hop in primary once it reaches 70F or lower when you pitch yeast for 3 days

Heat 3.3 Gallons to 162, heat 3.5 gallons to 172 for sparge
Mix in grain. Draw 1 gallon from strike water and pour on top of grain to help mix in all grain - mash @152
at 30 min mark, extract 1 gallon and mix back into grain bed mash 30 minutes more
raise bed and drain. Collect 1 gallon and pour back on grain bed
ever 10 minutes pour 1 gallon of sparge water on grain bed
collect 5.5 to 5.75 gallon ( .25 extract keeps sluge at bottom of brewers edge and not in primary)
add hops and other additives as noted
boil 1 hour
after cool dry hop
move to secondary 4 days later

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:

OVBrewer

Boil Size: 40 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: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 8:52 AM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 36.7 Litres

Boil Time: 90

Boil Gravity: 10.5

Efficiency: 61

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 23 ° C

Priming Method: Sukkerlake

Priming Amount: 80

Creation Date: 7/3/2016 10:14 AM

Notes: Starter: 2 x 1.5l at 9P (307g DME) for 1-2 days / stirplate

Pitched at 21 C raised to 24 C next day.
1 kg of sugar added during fermentation. 0.5 kg sugar 2 days after pitching. 0.5 kg sugar added 4 days after pitching.
Simple syrup preparation: 0.5 kg of sugar mixed into 1L of water and boiled for 15min.

OG without sugar additions: 16.1P (1.066)
Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

Author:

Altbier bitte

Boil Size: 12 Gallons

Boil Time: 75

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: 8/21/2012 3:59 PM

Notes: Mashed one hour at 147F, 1/2 hr at 155F
Added too much sparge water, diluted wort. Probably could have gotten a couple more gravity points out of it.

Primary 9 days, racked onto 3 oz. of Glacier.
{proposed}cold crash 6 days into dry hop for ~ 5 days.
The beer was down to the 1.014 at the 9 day mark,tasted great(IMHO),but VERY cloudy. I'm hoping the cold crash, along with some bio-fine, will do the trick. Will edit when the beer is finished. If it sucks, I'll remove this.

Author:

JohanTob

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 8:39 AM

Notes:

Author:

The Wild Strain

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 52

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 6:10 PM

Notes:

Author:

jpakstis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2 carbonation

Priming Amount: 20 PSI 20 min rocking/10PSI serving

Creation Date: 5/20/2016 12:44 PM

Notes:

Author:

craig-binky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 9:52 PM

Notes: Boiled for longer maybe another 20 mins? as the Gravity was not coming up as much as I would have liked. In the end I added 1kg of spray malt. Bottled with 115g of sugar on 15th March 2016

Author:

105WestBrewing

Boil Size: 55 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: 1.25

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: 6/15/2016 7:32 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 3/17/2015 10:14 PM

Notes: Age 3-6 months in Whiskey Barrel

Author:

cayseyw

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3.35 oz

Creation Date: 7/18/2016 11:28 PM

Notes: 2nd Place - Spice/Herb/Vegetable; Southern New England Regional Home Brewing Competition

Author:

Ozarks Mountain Brewery

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2015 9:09 PM

Notes: first you need 50% distilled water for the whole batch. on the stove method, heat 2.5 gallons of water to a boil, add everything stir stir stir, add 1 ounce of hops, boil, start your timer at 45 minutes add hops per schedule, cool in sink with ice, add cold water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold with 05 yeast around 62 for 7 days,then heat up to 68 for 2 days, transfer to cold vessel and condition cold at 36 for 7 days while carbing, best light beer I've ever made

Author:

Brewing Bard

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 55

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: 3/30/2013 1:28 AM

Notes: added 2.3 oz of hibiscus powder before bottling

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2013 4:56 PM

Notes: Mashing at 149-150 yields 81% efficiency.

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:

Frog1

Boil Size: 29.2 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

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: 11/13/2020 3:23 PM

Notes:

Author:

MH-V

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 4:35 AM

Notes: We started with .5 oz additions of Nugget, but doubled them both because we used last year's hops, which have probably lost potency.

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 7:30 AM

Notes: Not true to style. Using American APA-style hops. 21L into fermenter. Diacytel rest and dry hopped w/ 30g citra for one week before bottling. Followed by lagering for 12 wks.

Additional notes: Skipped adding extra yeast and racking. Rather, went straight into bottle after three weeks. Citra dry hop gave a slight cat pee funk. Otherwise, highly drinkable - good malt sweet/bitter balance, good carbonation and clear enough to read the newspaper through it. Crisp and clean. Will definitely brew again but without the citra dry hop!

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).