Homebrew Beer Recipes | Page 511 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 6/18/2020 2:38 AM

Notes: Full volume, no sparge.

Put kettle dip tube just above parallel at 2 o'clock position.

Add DME and dextrose at 30 min just before chiller added.

At end of boil, power off, chill to 170F, THEN add whirlpool hop additions, let sit for 30 minutes before chilling. Keep bag in until chilled to <68F, then remove bag.

Once chilled, remove chiller and cover x 60 min for cold break to settle.

Add clarity firm at yeast pitch

Ferment at 67F

On day 12 or at end of fermentation, add dry hops loose in FV x 3 days at 68F.

Then cold crash x 48 hrs, add gelatin for 48 hrs, then rack to sanitized and CO2 purged keg, add 5 mL Biofine Clear in gas port.
Chill x 4 days then pull off pint, then carbonate.

Author:

DanC

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 7:06 PM

Notes: Step 2: Prepare the Coffee
Fill a half-gallon jug (a growler works perfectly) with about 6-8 oz. of ground coffee, then top with cold, filtered water. Place in the fridge for 24-48 hours. No need to strain – the coffee will settle to the bottom so you can easily pour the coffee off the grounds.

Step 3: Mix the Coffee into the Fermenter
Gently pour the coffee into your secondary fermenter, and then siphon your beer on top of it. Allow 10-14 days in the secondary fermenter, then proceed at you would normally. Bottle or keg for ~2.2 vols CO2.

Author:

J A

Boil Size: 12.5 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: 1/8/2017 10:22 PM

Notes: Substitute any 2-row malt for the main grist

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 58

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2016 4:55 PM

Notes: Amarillo and Citra Blend at all hop additions IS A variation worth exploring.

Added Sugar Last 5 min of Boil.

Used Yeast Starter per MrMalty.com

OG 1.061 21 days in primary fermentor FG 1.005

didn't use sugar (OG was reached without it plus finished very dry without it)
Brewer 7/25/16 Bottled on 8/25/16 4.1 oz corn sugar to 4.7 gallons

Author:

perogi

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2013 7:40 PM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 51.65 psi

Creation Date: 1/1/2021 2:33 AM

Notes: Copied from: https://www.brewersfriend.com/homebrew/recipe/view/1074599/liquid-banana-bread
and adapted.

Original Recipes notes
-----------------------------------------------------------
Brewed on 11/7/2020 using BIAB method

I thought i had 5lbs of malted wheat, but only had 2.162 lbs. I had to used 2.72 lbs of raw red wheat that came from Kalyn Diederich's wheat research plots.

8 gallons of strike water at 150 degrees F led to mash temp of 145 degrees F for 30 minutes. Temp dropped to 136 after 30 minutes. I then raised temp to 164 degrees F and placed grains back in kettle. Temp settled at 156 degrees F for 30 minutes. I then lifted the grains up to drain for the second time while i heated the wort up to 180 degrees F to reach a mash out temp of 172 degrees F for 30 Minutes. After mash out, starting vol = 7.0 gallons.
SG = 9.7 Brix = 1.0388 g/L

Final vol = 6.0 gallons with OG = 11.2 Brix = 1.045 g/L
hydrometer reading = 1.045 g/l
FG = 1.007 g/L after temp and water correction.
ABV = 5.0%

Direct pitched Fermentis SafBrew WB-06 into 5 gallons of wort @ 70 degrees F.

Kegged Saturday December 12th, 2020.

Author:

Craig Collins

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 12/7/2017 11:02 PM

Notes:

Author:

tulsashag

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 11/20/2017 10:51 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 6/11/2017 1:54 AM

Notes: LME was Briess Goldpils Vienna
Steeping Grains were Palouse Pints

Author:

rrenaud

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

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: 11/29/2015 7:18 PM

Notes: Split off 1 gallon of wort and pitched Jolly Pumpkin Calabaza Blanca and Prarie Gold dregs.

6.8 brix at bottling.

Author:

Nicketheman

Boil Size: 29.5 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 74

Mash Thickness: 3

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: 11/3/2015 4:52 PM

Notes:

Author:

kahunapig@outlook.com

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: priming sugar

Priming Amount: 5 oz

Creation Date: 11/1/2015 6:46 PM

Notes: Brewed a 2.5 gallon batch to test vs. a 2.5 gallon extract brew AND actual Kilt Lifter. Neither were exactly the same as the commercial product, but both were quite good. The all grain was a little too dark, so I've lightened up by going from Crystal- 90 to crystal-70.

Adjusting the mash temperature to 154f, to get a little sweeter brew and maybe a little more mouthfeel.

I'm also trying to hit the water profile, which may prove to be quite a challenge.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/17/2015 8:37 PM

Notes:

Author:

fluffybunnydeath

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 9:22 AM

Notes:

Author:

That Guy

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 99.1 g

Creation Date: 5/26/2013 4:22 PM

Notes: Nugget could be used instead of Magnum. Roasted and Chocolate grains can be cold steeped for 24 hours - https://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/

Switched Fuggles hops for Styrian Goldings due to availability

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 45

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: Invert Sugar

Priming Amount: 4 oz

Creation Date: 9/21/2012 2:40 PM

Notes: Malt mashed for 1 hour 15 minutes in 4 gallons hot water (~155 degF)
Sparged with 1 gallon hot water (~155 degF) and .5 gallons cool tap water (~75 deg F).

Chilled with wort chiller and transferred from kettle to carboy.

Dry yeast added directly to carboy during transfer.

Ferment 7 days then rack into bottles. Using 4 oz sucrose with 8 oz boiling water to provide invert sugar for priming.

Author:

OkanaganMike

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

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: 11/1/2016 9:35 PM

Notes: Edited recipe July 18/21 Dry hop from 3oz Cascade to 1.5oz Cascade and 1.5oz Centennial to compliment each other

Author:

Diamond-Geezer

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17.5 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 6/3/2015 7:28 AM

Notes: See yeast calculator. 2 packs with 2lt starter. Ferment 17.5c oxygenate well.

Ferment 5 days or so then rack to 2nd for 1 to 2 weeks. Keg then bottle some off the keg using blichman gun to age for 3 to 12 months, drink the rest.

Won Gold at NZ National Homebrew comp sep2015

This came out to be very similar if not nearly identical tasting to fullers golden Pride

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2013 12:32 PM

Notes:

Author:

Aran

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.12 bar

Creation Date: 3/8/2022 3:41 PM

Notes: Peroni Red Clone
German Pils

4.7% / 11 °P
Recipe by
Aran Morland

All Grain

Default
72% efficiency

Batch Volume: 21 L
Boil Time: 60 min

Mash Water: 15.86 L

Sparge Water: 12.98 L
Total Water: 28.84 L
Boil Volume: 25.92 L

Pre-Boil Gravity: 1.039

Vitals
Original Gravity: 1.044

Final Gravity (Fixed): 1.008

IBU (Tinseth): 24

BU/GU: 0.54

Color: 8.9 EBC

Mash
Temperature — 66 °C — 60 min

Sparge — 77 °C — 30 min

Boil — 100 °C — 60 min

Hopstand — 100 °C — 15 min

Malts (4.12 kg)
3.25 kg (78.9%) — Crisp Clear Choice Malt ® Extra Pale — Grain — 3.7 EBC
750 g (18.2%) — Crisp Flaked Torrefied Rice — Grain — 0.7 EBC
120 g (2.9%) — Crisp Extra Light Crystal 100 — Grain — 110 EBC
Hops (91.5 g)
36.7 g (21 IBU) — Saaz 4.5% — Boil — 60 min

54.8 g (3 IBU) — Flame Out 5% — Aroma — 10 min hopstand

Hopstand at 80 °C

Yeast
0.9 pkg — Fermentis W-34/70 Saflager Lager 83%
Fermentation
Primary — 12 °C — 14 days

Carbonation: 2.4 CO2-vol