Homebrew Beer Recipes | Page 479 | Browse 320,000+ at Brewer's Friend

Author:

IPA_Nucks

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.179

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Dextrose, prime when bottling

Priming Amount: 5 oz

Creation Date: 1/28/2015 5:45 PM

Notes: The recipe sheet lists gold malt syrup, but that isn't on this site, not sure if light is much different.

At any rate, I got this extract kit to celebrate Men's Health Month, grew out my mustache, and part of the money I paid for the kit was donated for men's health research...Will try to get this on started in a couple of days. Cheers!
Once brewed, I will update these notes.

Brew date: 3/15/2015...1:50 p.m. 60 began @ 3:00 p.m.

Flame out, 4:00 p.m.

OG read 1.091 @ 4:40 p.m., eat that! Abbey yeast pitched and OG reading @ 75F

Went into secondary carboy on 3/21/2015.
Added French Oak cubes on 4/6/2015.
Bottled on 4/13/2015.
FG read 1.016.

Author:

gmull70

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 5:54 PM

Notes: Whirlpool after boil cool beer to 150f add whirlpool hops let stand for 50 min then cool to 68f then pitch yeast

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

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: 1/9/2016 2:25 PM

Notes:

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 12.4

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 5:21 PM

Notes: Used washed yeast slurry from Munich Helles.

Lagered nearly three months at 33 before carbonating. First sample of carbonated beer was DELICIOUS. Spot on for the style.

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Bottle Condition

Priming Amount: N/A

Creation Date: 11/26/2013 2:52 PM

Notes:

Author:

Genus Brewing

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2014 11:55 PM

Notes:

Author:

BEERngineer

Boil Size: 29.6 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: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 11:19 AM

Notes: Subbed Vic Secret in for Nugget

Author:

normangeaney@gmail.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2012 11:20 PM

Notes:

Author:

Z3r0319

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/4/2017 10:30 PM

Notes:

Author:

Perrylodgic

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: 1.5

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: 1/22/2017 2:59 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 2/6/2016 5:01 AM

Notes:

Author:

Sean Dawson

Boil Size: 15.55 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 57

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22.5 ° C

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 3/8/2021 9:32 AM

Notes: The last attempt of this recipe was really good, so as usual I'll have to throw a spanner in the works and try to mix it up a bit.

Instead of wheat malt, I subbed in Triticale Malt which apparently is like a characterful wheat malt (we'll see!) and instead of doing a kettle sour, I'm trying the Phiily Sour yeast that creates lactic acid during fermentation.

Mashing low to try and get more glucose in the wort to make the Philly Sour produce more sourness.

I'm also trying to see if a 30 min mash and boil still makes a good beer.

Update: It was way too sour at the low mash temp (64) so I put two small cans (400g each) of tinned apricots and a small tin of apricot nectar after the cold crash and let it sit for a day or two before racking into the keg. I don't normally like sweet beers but it turned out really good.

Author:

The Brown Owl

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 12:11 PM

Notes: BF = 62 IBU
SMPH = 35 IBU
BYO = 35 IBU

Roasted Barley needs to be milled extra fine. Either ask for this from the supplier or ask for the RB to be bagged separately and then mill yourself. You can also crush it down further by using a rolling pin.

ABV of the original beer is 4.1% but this recipe is as it is in the BYO magazine and is very close to the taste.

Author:

Cain Piper

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2017 12:21 AM

Notes:

Author:

kraimecj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2016 7:34 PM

Notes:

Author:

ScudRunner

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 4:19 PM

Notes:

Author:

Mulamanca

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2015 4:13 PM

Notes: duvel

malte belga pilsen 11kg
http://www.brewmarket.com.br/pd-1B3727.html

Lupulo
25g do Sttyrian Golding (SI)
15g do saaz
15g sorachi ace (nao encontrei)

fermento de ale US - 0.5
nao encontrei o especifico pra belgian ale

receita - https://www.brewtoad.com/recipes/duvel-tripel-hop-e

http://www.candisyrup.com/recipes.html

Stap 1: 55°C 10 Min.
Stap 2: 63°C 50 Min.
Stap 3: 74°C 10 Min.
Stap 4: 78°C 5 Min.

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2014 5:44 PM

Notes: Experimental one. Big and complex malt flavor.

Make sure you pitch low, (13C) and keep it around 16 through high karusen. This reduce the banana flavors. You can also replace WLP300 with WLP380 if you like less banana.

Author:

okiemurse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 6:17 PM

Notes: EDIT 2/20/07: Please do not PM me with questions on this recipe. Post them to this thread. I get way too many questions that are already answered within this long thread, so consider reading the entire thing (or using the Search function) prior to posting.

Here's the final recipe that I'm brewing RIGHT NOW.

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Yeast
Wyeast German Ale

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract

Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME

I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.

Notes: 11/4/05

So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.082

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: 2/20/2023 3:20 AM

Notes: Mill grains and mash in at room temperature—about 68°F (20°C).

Steadily raise mash to 151°F (66°C), and rest there 10 minutes.

Raise to 162°F (72°C); rest 20 minutes.

Raise to 170°F (77°C), rest 10 minutes, and mash out.

Vorlauf until runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, following the hops schedule.

After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week.

After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.

BREWER’S NOTES
No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. (For more about spunding, see “Gearhead: The Force Behind the Fizz” on beerandbrewing.com.) Serve at 46–50°F (8–10°C) in a tapered pilsner glass.