Homebrew Beer Recipes | Page 518 | Browse 320,000+ at Brewer's Friend

Author:

Yokai.brewing

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2019 3:41 AM

Notes: Using dried Shiitake-mushroom. Soak with water in mash-tun for 24hrs at under 5 ℃.
Take out mushroom from mash-tun before mush in.

Author:

ElkinsBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 5/13/2012 5:11 AM

Notes: Going for a dry and malty taste to balance the hops.

Reduced efficiency to 60% due to no sparge.

Brew Day notes:
Mash temp = 153.

Wort gravity adjusted for temp: 1.058

Original gravity with 1 gal added water 1.059
Final gravity after 1 week 1.012 - kegged immediately.

Taste notes: Hops are incredibly smooth and tasty. Malty back-bone stand out and helps to highlight the fruity Galaxy hops.

Next time: increase bittering hops to 1 oz galaxy.

Author:

Birra Bendita

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/25/2020 7:28 PM

Notes: 1er Dry Hopping:
- Agregar el día después de inocular la levadura. Al tercer día purgar birra (sacar lúpulo y no leva)

2do Dry Hopping:
- Agregar día 7. Después de 3 días purgar (sacar lúpulo y no leva)

3er Dry Hopping:
- En frío 3 días. Después de 3 días purgar (sacar lúpulo y no leva)

Author:

Hmelboy

Boil Size: 38 Litres

Boil Time: 180

Boil Gravity: 8.1

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/1/2014 2:48 AM

Notes:

Author:

Holden

Boil Size: 3.8 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2019 7:38 PM

Notes: Single infusion mash at 160°F for 60 minutes. Adjust mash pH with lactic acid (target 5.3 pH). Lauter then boil for 60 minutes. At flameout add final hot side hop addition. Knockout. Pitch yeast starter along with. Ferment at 68°F. Add dry hop at high krausen (day 2/3). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:

Rating:

Author:

Wanartaka

Boil Size: 49 Litres

Boil Time: 90

Boil Gravity: 13.2

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 7:43 PM

Notes: brewed 15'th of february,
fermentation 15'th-21'st of february
secondary fermentation 21'st of february-04'th of march
bottled 04'th of march

Author:

Brew Lab

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 9/5/2015 9:21 PM

Notes:

Author:

joedrums

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 2:38 AM

Notes: cool wort to optimal hop back temp then sart hop back

Author:

Janjal Brewing Co.

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Speise

Priming Amount: 2

Creation Date: 11/25/2015 6:14 PM

Notes:

Author:

Stabel

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 10:43 PM

Notes:
Annet tilsatt:
Gjærnæring @ 1min
0,25 protaflock@10min
1 pk us05 tørr

tilsatt 2l med 1.035 sg avrenning etter kok og sukker/brunsukker for å øke OG.

Author:

Si-Co Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 12:14 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.084

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2017 10:30 PM

Notes:

Author:

TenOaksBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 5/4/2018 4:06 PM

Notes: Water: .6 tsp gypsum, .4 tsp salt to cold water. 2.6 tsp Chalk during mash
Roast Oats @ 325 for 75min

Author:

Basement Brewer

Boil Size: 29.5 Litres

Boil Time: 70

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 125 g

Creation Date: 1/2/2018 9:14 AM

Notes:

Author:

The Loddon Valley Brewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/31/2023 2:19 PM

Notes: This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.

This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. Works just as well if not better at cellar temperature, but it’s a matter of choice.

Standard Burtinisation for the brew liquor

These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.

My mates, all Brits and lovers of London Pride, were blown away by this brew. They struggled to believe that I’d made it in my kitchen at home!

Author:

Ryan Ungs

Boil Size: 5.75 Gallons

Boil Time: 10

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 1:09 PM

Notes: Brew Date 7/1/17:

Collect 1L of wort for a lacto starter - pitch 5 pills of lacto p into starter and spin on stir plate for 24 hours.

Pitch slurry of 1318 from a previous pale ale to begin fermentation. After 24 hours pitch lacto starter.

After fermentation rack onto strawberry and lime puree. Goal is to make a low abv "strawberry margarita"

The beer didn't get very tart, possibly from residual hops in the 1318. Blended in ~2g of tart berliner weisse on 7/13/17.

Added about 6# of pureed pasteurized strawberry on 7/12/17.

Added the juice of 4 limes plus the skins of 2 of them.

Added a Tbsp or so of Pink Himalayan Sea Salt dissolved in with the strawberry puree as well.

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 4:11 AM

Notes:

Author:

Fool On The Hill

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2014 11:36 PM

Notes:

Author:

Kost-ØL

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 2/15/2013 11:12 AM

Notes:

Author:

Macrojamin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: bottle

Priming Amount: 3oz

Creation Date: 6/26/2012 4:33 AM

Notes: Actually used Wyeast NB 1965 (Northern Brewer exclusive)

This turned out fantastic!! Everyone who drank it was a huge fan. The whole batch is pretty much gone in less than a week.

This is a lightly bittered, smooth, light and crisp ale. Enjoy!

This recipe is property of Bard's Rune brewing.