Homebrew Beer Recipes | Page 5173 | Browse 325,000+ at Brewer's Friend

Author:

Tehan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2020 5:46 PM

Notes: This will be my first attempt at all grain, holding thumbs.

This is designed with what I could get my hands on, so the base malt is probably a little low. The balancing looks like it will be on the pivot point of a stout and a porter by the looks of it

Author:

tonybarajas1973@gmail.com

Boil Size: 6.86 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2024 12:44 AM

Notes:

Author:

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2022 4:46 PM

Notes:

Author:

dbarcs91

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2022 3:00 PM

Notes:

Author:

YeastInspection

Boil Size: 23.49 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2022 5:19 AM

Notes:

Author:

Bumpy Bear Brewery

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 143.5 g

Creation Date: 3/28/2021 9:19 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 5.14 psi

Creation Date: 3/11/2021 11:32 PM

Notes: Full volume, no sparge to emphasize maltiness

Author:

BruskiBruing

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 15.84 psi

Creation Date: 12/30/2020 6:17 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2020 9:07 PM

Notes: Need 6 gallons of distilled water. 5 for boil, 1 for topping off fermenter so you hit 5.5 gallon target.

Heat 3 gallons of water to 160 degrees.

Steep 1 lb of flaked oats and the 2lbs of caramel for 30 minutes at 160 degrees. Remove.

Add 2 gallons of water, the LME and bring to a boil.

Add 2oz of Citra at start of the 30 min boil - use a hop screen to minimize trub.

At end of boil, take off heat and stir in the rest DME and the dextrose (corn sugar).

Bring the work back up to a boil for only a minute or 2. Make sure to stir vigorously. As long as you get it to 185+ degrees, you should be good.

Take of heat and let it cool to 170 degrees, then add 1 oz of Galaxy. Stir the wort to ensure proper flavor extraction. 10 minutes.

Crash the wort down to pitching temperature and transfer to fermenter. Add in the remaining 1 gallons distilled water until you are at 5.5 gallons.

Aerate with O2 stone for 1 minute, pitch yeast according to yeast directions, and then seal fermenter. I pitch yeast directly into wort at 80-90 degrees and let it do its job.

Keep this beer in a primary fermenter that has a spigot. you will want a fermenter with spigot to minimize O2 exposure when transferring to bottling bucket.

after ~24 hours of fermentation and you have a good krausen going, add the 1oz galaxy and amirillo.

When the beer is done fermenting (~7 days), add the 3 oz of Citra for the dry hop.

let it sit for another 7-10 days to ensure good dry hop and that the yeast have time to clean up unfavorable flavors. FG should be ~1.015, but no higher than 1.020. if FG is still too high, add a tsp of amalyse and let it sit till FG is achieved,.

Use spigot to transfer to keg or bottling bucket.

Author:

Skip Manning

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2020 2:32 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 10:48 PM

Notes:

Author:

DavidSpencer

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.033

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: N/A

Creation Date: 5/14/2020 12:49 AM

Notes: Neutral yeast is perfect for allowing the nettle flavour to shine. Nettle is herbaceous, but flowery as well.

Author:

bennybrews

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2019 2:41 PM

Notes:

Author:

JimFisher

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2019 3:45 PM

Notes: Brewed with 2124 lager yeast at ale temps of 65f

Author:

TS_

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 7:10 AM

Notes:

Author:

joffiler

Boil Size: 24 Litres

Boil Time: 30

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2018 7:36 PM

Notes: Add lactose last 10 mins of boil

Hazelnut Flavouring, add to taste prior to bottling

Author:

Chris Holland

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2018 9:34 PM

Notes:

Author:

bira delisi

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2017 8:38 PM

Notes:

Author:

B. Traugh

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2017 4:28 AM

Notes: Deutschland Pale Ale 1.2

Batch #1. 05/22/2017

= Ingredients List=

10:2:0.5

Carmel #30L (6 oz)

Wheat DMT (6 #)

Flaked Rice (3 oz)

CBW Bavarian Wheat (Dry Malt Extract)
(3 #)

MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)(3 oz)

NOTTINGHAM Ale Yeast. One packet=
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).

=Brewing instructions=

Wurt:
3/4 brewing pot tap water.

Bring to between 155• and 175•

Add (in a brewing sack):
6 oz. of Carmel #30 L
6 #. of Wheat DMT
6 oz. of flaked rice

Place in covered pot for 15 minutes.

Remove sack after 15 minutes (do not squeeze the sack)

This is your wurt.

Sparge:
"Making Sparge"

Bring Sparge to boil.

Add:
3# CBW Bavarian Wheat Dry Malt Extract.

Stir to dissolve completely.

Do not let it over boil.

Adjust boil to slow steady boil.

Boil for 58 minutes.

Add (in a brewing sack):

3 oz. MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)

Boil an additional 2 minutes.

Remove Hops sack.

Cool to between 75• and 55•

Transfer to carboy.
Add water or water and ice to first rim of sanitized carboy.

Add:
1 Packet of NOTTINGHAM Ale Yeast.
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).

Seal carboy

Place carboy float valve (ensure enough water added to float insert).

Ferment for 12-14 days.

Jacking instructions:
"Jack into bottles or growlers or kegs"

Jacking (packaging):

1 1/2 cup water per gallon of un-conditioned beer.

Add 2 table spoons sugar per gallon.

This is your "Conditioner".

Bring Conditioner to boil for 5 minutes. Let cool to below 75•.

Add to 12-14 day fermented beer.

Stir, Jack, let condition for 10-14 days before refrigeration.