Homebrew Beer Recipes | Page 452 | Browse 315,000+ at Brewer's Friend

Author:

Skidogg77

Boil Size: 6.5 Gallons

Boil Time: 80

Boil Gravity: 19.3

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 4:47 PM

Notes: Do a Mash rest at 122 (20-30 min), then again at 140 (20-30 min), then bring to 158 for 45 min.

Author:

Jim Higley

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/24/2013 9:36 PM

Notes:

Author:

barrooze

Boil Size: 7.5 Gallons

Boil Time: 90

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: 10/21/2012 1:24 PM

Notes:

Author:

Jojo

Boil Size: 12.5 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 82

Mash Thickness: 1.27

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: 12.28 psi

Creation Date: 12/30/2021 3:06 AM

Notes: primary ferment at 52F.

raise temp to 67 for 4-6 days for diaceytl rest.

lower temp to 37F and lager for 4-8 weeks.

carbonate in fresh keg.

add lime at kegging/carbonation. (18 grams/1 pack in each keg) - after brewing this several times, 18g of the crystallized lime is HEAVY. It’s drinkable if you love lime. But moving forward, probably only adding 9-10 grams per 5 gallon brew.

mash for 90, boil for 75.
I’ve brewed this beer twice, so far. First as a 5 gal, then a 10.
In the first brew, the yeast stalled, I think I under-pitched, so the abv was way low.
In the second, 10 gallon brew, there was clear channeling in the mash tun around the sides, and the OG was lower than expected.

Third time is a charm! - Third brew went very well, no channeling, crystal clear lautering, good mash efficiency (91%). Healthy starter, expect good fermentation.

This third iteration of brew was entered in a brewery competition in Lexington VA - Heliotrope Brewery, and took SECOND place. (Fall 2024).

Made a few updates for annual brew #4, updated 2 row to 6 row malt, added carapils. Also, subbed out some hop varieties. Liberty, for bittering, for obvious reasons, and some Citra at flameout to hope for more depth in the citrus (lime) flavor. Adjusted to try to hit around 4.5% abv, 17.5 IBU.

Author:

testingapril

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.4

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: 6/5/2015 6:07 PM

Notes:

Author:

bighitterstone

Boil Size: 1.1 Gallons

Boil Time: 105

Boil Gravity: 1.38

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 5:14 PM

Notes: Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz of hops every 7.5 minutes.)

Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C).

https://byo.com/stories/issue/item/153-attack-of-the-hop-clones

http://www.homebrewtalk.com/f69/dogfish-head-90-minute-clone-260675/

Author:

HB209

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 5:47 PM

Notes: Mash at 150°F (65.5°C), adjust mash to achieve 5.1–5.3 pH.

Ferment at 75 degrees for 5 days, then let free rise to 78 degrees to finish fermentation.

Dry hop when gravity falls below 1.020 for 7 days.

After 7 days on hops, crash beer to 32°F (0°C) and hold for 4-5 days before racking to keg or bottling.

Author:

Toombstone

Boil Size: 27.9 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 4.699

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 5:51 AM

Notes: Brewed using the 20L Braumeister. This beer should be brewed and fermented on the Toombstone - Banana Wheat recipe yeast cake which in turn saves money on yeast.

A beer for my son Arthur (lala).

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2018 5:45 AM

Notes: Batch#3 - Kviek IPA - 19/8/19 - Eff. 63%
- Swapped yeast for wlp518 Opshaug Kveik Ale Yeast (Vault Strain), strike temp 72C up from 69C. (See photo)
- Kept grain & hop bill the same, added extra yeast nutrient (1.5 tsp instead of 1) for Kviek yeast.
- Ferm. Temp set to 32.5C, dry pitched single vial of yeast at 28C and let it warm.
- Bubbling super hard after 12 hours, fruity aroma cleaning up from a little funky.
22/8/19 - SG: 1018 (after 4 days!), Ferm died off a day ago, smells slightly funky with a real juicy hit. Dry hopped with single charge (3x45g). Ferm temp dropped to 22C for dry hop.
28/8/19 - FG: 1017, cold crashed.
30/8/19 - Kegged
22/9/19 - (Photo) Funky stone fruit aroma, hazy bright orange gold colour, creamy white head, bitter orange citrus finish, people liked it. Should make again for summer.
4/10/19 - Finished keg, still quite fruity flavoured with a big lingering orange and lemon, juicy AF, a good summer beer that I'd make again.

Batch #2 - 19/8/18 (Worst brew day ever, so many fuck ups)
- Swapped from S04 to White Labs Hazy Days (Not listed so selected similar yeast {London Fog}) Best before Aug 18 so used a 1.3L starter with 1/8th tsp yeast nutrient and 2/3 cup DME stirred for 24 hrs.
- Changed salts to suits NEIPA (3g Gypsum, 2g Epsom, 10 CaCl)
- Cut mash to 45 min as some grain missed the bag and had to try and filter it from the water (didn't get it all), strike temp dropped by 2C to 69C.
- Boil time cut to 45 minutes
- Fermented out hard and fast, had a slight bubble over but was using a blow off tube (thanks past me).
26/8/18 - Dry hopped with one big charge (3x50g) instead of two seperate ones (because I forgot).
6/10/18 - Kicked the keg, still tasting pretty fruity, not bad.

Batch #1 - 25/3/18
- Salts (5g Gypsum, 3g Calcium chloride)
- (x2) S04 substituted for Wyeast 1318 London Ale lll.
- elaborate 3 step flame out hop addition simplified to 1 late and 1 flame out.
- rehydrated x2 yeasts in 250ml, nutrient and 8g of DME on stir plate for 3hr
- 50% efficiency is low
28/3/18 - dry hopped first addition 60g
2/4/18 - Second dry hop in sock
28/4/18 - Tasted quite fruity with tropical juice hints. Poured only mildly cloudy, very tasty with a pine finish.

Author:

Tim Bulin

Boil Size: 7.47 Gallons

Boil Time: 120

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 3/7/2022 2:34 PM

Notes: Converted to homebrew scale from original 20hl recipe posted by Pravda Brewery for "Brew for Ukraine"

Sugar is added last 10 minutes of boil.

Pravda terms this a "Ukrainian Imperial Stout"

"From the San to the Don" The San river forms Ukriane's western border with Poland, The Don forms it's eastern border with Russia.

Author:

Cavebrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2014 5:32 PM

Notes: I haven't brewed this recipe yet, but plan to soon. Notes will be updated when completed.

As with all my recipes, I welcome comments, suggestions, and questions.

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 6

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: 1/30/2015 12:42 AM

Notes:

Author:

Muddy Mo

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 59

Mash Thickness: 1.5

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: 3/21/2013 11:54 PM

Notes:

Author:

Mike DeStefano

Boil Size: 15.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 7:31 PM

Notes:

Author:

w@lter

Boil Size: 14 Litres

Boil Time: 65

Boil Gravity: 1.051

Efficiency: 78

Mash Thickness: 4.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Beet sugar

Priming Amount: 80g

Creation Date: 6/4/2016 10:37 AM

Notes:

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 90

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 25.82 psi

Creation Date: 7/10/2020 3:21 PM

Notes: Biere de Brut is a pleasant, extra-dry, ultra-effervescent, light, delicate beer with gentle honey maltiness. Hops aromas and flavors are diverse with forward notes of passion fruit, grapefruit, pineapple, gooseberry, lemongrass, blackberries, blackcurrant, peach, pear, and white wine.

After the boil whirlpool and stand for 10 minutes.

Final gravity will be lower, and alcohol content will be higher as calculations don't account for Alpha-Amylase additive.

Author:

srbelow

Boil Size: 5 Gallons

Boil Time: 55

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 4/24/2012 4:30 PM

Notes: Brewed 1/17/13
Bottled 2/4/13
Subbed Wyeast Kolsch for Nottingham

Airlock activity approx 36 hrs after pitching

1/24/13 Racked into secondary
Starting Gravity: 1.042
Final gravity: 1.006

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2014 8:06 AM

Notes:

Author:

Dodes

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 71

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2013 6:03 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 40

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: 30 psi

Creation Date: 12/19/2016 1:39 PM

Notes: Batch #3 - 4/11/18 - 66% Eff. -
- 31.5L mash as boil time cut down to 40 min from 60 min in last batch.
- Kept same "light hoppy" water profile.
- Use 30.5L mash next time, still had about 1L left over fermenter volume.
- Ferm temp 19C, upped slowly over a few days to 20.
16/11/18 - FG: 1012, cold crashed.
17/11/18 - Kegged and carbed at 35psi for 3 min.

Batch #2 - 13/3/18 - 5.17% ABV
- 32L mash
- Gladfield American Ale (5kg) instead of Weyerman pale
- Weyerman Munich 2 (0.35kg)
- Mash and boil time shortened - 67% efficiency
- Hop profile back to recipe
- Yeast x3 packs rehydrated in 300ml/30g (DME) & 1/4 tsp yeast nutrient on stir plate for 3 hours
- Yeast pitched at 23C
20/3/18 - Dry hopped
21/3/18 - SG:1012
Drunk at Beer Club and tasted quite fruity, people liked it.

Batch #1
- Strike Temp. 69C
- 70 min boil instead of 90 min suggested
- Substituted Carapils for CaraHell
- Substituted Cosby Exp. #4 (40g) for Columbus (25g)
- Forgot Whirlfoc & yeast nutrient (Doh)
- Dry pitched x2 M44 yeast packs (Suggested x3)
- Diacetyl rest at 22C towards end of fermentation
- Dry hop at 20C for 5 days
- Cold crashed with gelatine
21/1/17
- Dry hopped
25/1/17
- Cold crashed to 1.5C (forgot to use gelatin, doh)
29/1/17
- Bottled using drops