Homebrew Beer Recipes | Page 43 | Browse 315,000+ at Brewer's Friend

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 3:41 PM

Notes: Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚

Author:

LarryBrewer

Boil Size: 7 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: Dextrose

Priming Amount: 3.5oz

Creation Date: 3/3/2012 6:37 PM

Notes: Fermented for 10 days between 62F-68F, racked and let sit for 12 days.

Author:

jefmsmit

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

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: 1/11/2017 4:32 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Kreamyx

Priming Amount: 1 package

Creation Date: 1/29/2013 1:41 PM

Notes: As usual, I've got some Cubs themes going on here. Cubby Claus is my invention and he's Santa's buddy, a guy who travels to the homes of kids who are Cubs fans to deliver them presents. Each night on Christmas Eve, the kids leave out milk and cookies for Santa and beer for CC. So I thought he'd need a porter with some spice and body to get him through the night. After beer is added to fermenter, prepare a mix of wood chips and bourbon; rinse lightly to remove any dust or loose debris before boiling to sanitize and also to create an oak tea; place in container and add bourbon (I plan to use Crown Maple), then seal. When primary fermentation is complete, add the bourbon/oak tea and chips to the fermenter (or add to secondary and rack on top) and sample every 24 hours or so to judge the flavor. Might also add the chips to the primary and then reserve the remaining bourbon and add that to the keg and rack on top. And, in case you were wondering, the spices are all "C" words and the hops are "W" as an homage to the flag flown after the Cubs win. 3 packets Nottingham, 33g

Author:

mheile

Boil Size: 3 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: 9/28/2012 4:00 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 9:37 AM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5.25oz / 3/4 Cup

Creation Date: 9/14/2013 11:47 PM

Notes: OG 1.072
FG 1.014
ABV 8.02%

Author:

StevenMcIPA

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: Corn Sugar (Dextrose)

Priming Amount: 3.3 oz.

Creation Date: 11/18/2015 3:26 PM

Notes: Single Step Infusion Mash.
Mash at 149-150*F for 60 minutes
Sparge slowly with 170-175*F water.
Collect approx. 6.5 Gal of wort runoff
Boil for 90 minutes
Cool Wort to approx. 75*F
5 Gal of wort for fermenter
Aerate the wort heavily
Pitch the yeast
Hold at 75*F until fermentation is complete.
Rack to secondary and dry hop for 7 days.
Bottle and condition for 2 weeks.

Note:If Honey Malt is not available, substitute Munich dark malt.
Can also use Wyeast 3787 (Trappist High Gravity) yeast

Brew Day Notes
OG: 1.077
FG: 1.010
ABV: 8.8%

This brew took 1st place in it's category for the IRON BREWER Competition for the ALEiens Home Brew Club. Category - Belgian IPA
Other Categories - White, Black, and Session IPA.

Author:

Sean Sutherland

Boil Size: 30.5 Litres

Boil Time: 80

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 12/30/2015 5:33 PM

Notes: OG: 1.064
FG: 1.012
ADF: 81%
IBU: 23
Color: 15 SRM
Alcohol: 6.9%

Author:

JHBrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 8:21 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 9:36 AM

Notes: A British golden ale with lots of late and dry hops. Using several British hop varieties with Challenger providing a traditional earthy, spicy profile and First Gold and Brewer's Gold providing some great fruity highlights.

Author:

dalex299

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 4:44 PM

Notes: Liquid Yeast Options:
White Labs- American Pilsner Lager 840
OR
Wyeast- American Lager 2035

Bring Water to Boil (according to your kettle volume) If you are able to boil the entire batch you will get better hop utilization.

Turn off burner , add extracts stir until dissolved.

Return to heat bring to boil.

Once boil is controlled, start 60 minute timer and add .75 oz of Mount Hood Hops.

Last 10 minute to Submerge wort chiller to sanitize.

Last 5 minutes add .25 Mount Hood Pellet Hops

Cool below 80 deg aerate well and pitch yeast.

Maintain Fermentation Temp of 68 degrees.
Follow you normal practice of racking to secondary, some people do, some people do not. This recipe would be safe to leave in primary until ready for packaging.

OG: 1.034
FG: 1.005

Author:

gplacido

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

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: 2/5/2015 12:31 PM

Notes:

Author:

Pulga

Boil Size: 137.2 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 2:36 PM

Notes:

Author:

hamje

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 10:04 PM

Notes: Ferment at 68 for 2 weeks.
Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks.

Shake occasionally.

Author:

bward

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 67

Mash Thickness: 1.3

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: 3/28/2015 12:31 AM

Notes:

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2013 7:36 PM

Notes: Subbed Galaxy for Nelson
Subbed Warrior for Super Galena
Added Rice Hulls

Possibly dry hop 14g Citra for one week.

Did an extended whirlpool instead of dry hopping. See how that effects aroma

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 4/29/2012 2:19 PM

Notes: My favorite stout recipe. Flaked barley gives a smooth mouth feel like an oatmeal stout, which could be substituted for teh flaked barley. Hoppy, freakin delicious!

Label and more description at my brew blog

http://jimsbrews.blogspot.com/

Cheers,

Jim

Author:

Kruk Brewing

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2019 5:33 PM

Notes: Add molasses and turbinado sugar to water.

Add powdered/chopped ginger.

Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.

Heat to boiling, and boil for 10 minutes.

Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).

Pitch the yeast.

Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.

Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book.